(a) 
Enough potable water for the needs of the retail food store shall be provided from a source constructed, maintained, and operated according to law.
(b) 
All potable water not provided directly by pipe to the retail food store from the source shall be delivered in a bulk water transport system and shall be transferred to a closed water system. Both of these systems shall be constructed, maintained, and operated according to law.
(c) 
Water under pressure at the required temperatures shall be provided to all fixtures and equipment that use water.
(d) 
Steam used in contact with food or food-contact surfaces shall be free from any harmful materials or additives.
(1996 Code, sec. 46-236)
All sewage, including liquid water, shall be disposed of by a public sewage system or by a sewage disposal system constructed, maintained, and operated according to law. Nonwater-carried sewage disposal facilities are prohibited, except in temporary food establishments or as permitted by the health officer.
(1996 Code, sec. 46-237)
(a) 
Plumbing shall be sized, installed and maintained according to law. There shall be no cross connection between the potable water supply and any nonpotable or questionable water supply nor any source of pollution through which the potable water supply might become contaminated.
(b) 
A nonpotable water system is permitted only for purposes such as air-conditioning and fire protection and only if the system is installed according to law and the nonpotable water does not contact, directly or indirectly, food, potable water, equipment that contacts food, or utensils. The piping of any nonpotable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water.
(c) 
The potable water system shall be installed to preclude the possibility of backflow. Devices shall be installed to protect against backflow and back-siphonage at all fixtures and equipment where an air gap at least twice the diameter of the water system inlet is not provided between the water supply inlet and the fixture’s flood level rim. No hose shall be attached to a faucet that is not equipped with a backflow prevention device.
(d) 
If used, grease traps shall be located to be easily accessible for cleaning.
(e) 
If used, garbage grinders shall be installed and maintained according to law.
(f) 
Except for properly trapped open sinks, there shall be no direct connection between the sewage system and any drains originating from equipment in which food, portable equipment or utensils are placed. When a warewashing machine is located within five feet of a trapped floor drain, the warewasher waste outlet may be connected directly on the inlet side of a properly vented floor drain trap if permitted by law.
(1996 Code, sec. 46-238)
(a) 
Toilet facilities shall be installed according to law, shall be at least the number required by law, shall be conveniently located, and shall be accessible to employees at all times.
(b) 
Toilets and urinals shall be designed to be easily cleanable.
(c) 
Toilet rooms shall be completely enclosed and shall have tightfitting, self-closing, solid doors except for louvers that may be necessary for ventilation systems.
(d) 
Toilet fixtures shall be kept clean and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. Easily cleanable receptacles shall be provided for waste materials. Toilet rooms used by women shall have at least one covered waste receptacle.
(1996 Code, sec. 46-239)
(a) 
Handwashing facilities shall be at least the number required by law, shall be installed according to law, and shall be conveniently located to permit use by all employees in food preparation and utensil washing areas. Handwashing facilities shall be accessible to employees at all times. Handwashing facilities shall also be located in, or immediately adjacent to, toilet rooms or vestibules. Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing or for any other purpose.
(b) 
Each handwashing facility shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Any self-closing, slow-closing or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Steam mixing valves are prohibited at handwashing facilities.
(c) 
A supply of hand cleansing soap or detergent shall be available at each handwashing facility. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each handwashing facility. Common towels are prohibited. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the handwashing facilities.
(d) 
Handwashing facilities, soap or detergent dispensers, hand-drying devices and all related facilities shall be kept clean and in good repair.
(1996 Code, sec. 46-240)