[Ord. No. 18-01, 2-1-2018]
A. Source
1.
Approved System. DRINKING WATER shall be obtained from an APPROVED
source that is:
a.
A PUBLIC WATER SYSTEM;P or
b.
A non-PUBLIC WATER SYSTEM that is constructed, maintained, and
operated according to LAW.P
2.
System Flushing And Disinfection. A DRINKING WATER system shall
be flushed and disinfected before being placed in service after construction,
repair, or modification and after an emergency situation, such as
a flood, that may introduce contaminants to the system.P
3.
Bottled Drinking Water. BOTTLED DRINKING WATER used or sold
in a FOOD ESTABLISHMENT shall be obtained from APPROVED sources in
accordance with 21 CFR 129, Processing and Bottling of Bottled DRINKING
WATER.
B. Quality.
1.
a.
Water from a PUBLIC WATER SYSTEM shall meet 40 CFR 141, National
Primary Drinking Water Regulations and State DRINKING WATER quality
standards;P and
b.
Water from a non-PUBLIC WATER SYSTEM shall meet State DRINKING
WATER quality standards.P
2.
Non-Drinking Water.
a.
A non-DRINKING WATER supply shall be used only if its use is
APPROVED.P
b.
Non-DRINKING WATER shall be used only for non-culinary purposes
such as air-conditioning, non-FOOD EQUIPMENT cooling, and fire protection.P
3.
Sampling. Except when used as specified under Section
225.260(B)(2), water from a non-PUBLIC WATER SYSTEM shall be sampled and tested at least annually and as required by State water quality regulations.
Pf
4.
Sample Report. The most recent sample report for the non-PUBLIC
WATER SYSTEM shall be retained on file in the FOOD ESTABLISHMENT or
the report shall be maintained as specified by State water quality
regulations.
C. Quantity And Availability.
1.
Capacity.
a.
The water source and system shall be of sufficient capacity
to meet the peak water demands of the FOOD ESTABLISHMENT.Pf
b.
Hot water generation and distribution systems shall be sufficient
to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.Pf
2.
Pressure. Water under pressure shall be provided to all fixtures, EQUIPMENT, and non-FOOD EQUIPMENT that are required to use water except that water supplied as specified under Section
225.260(D)(2)(a) and
(b) to
a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure.
Pf
D. Distribution, Delivery, And Retention.
1.
System. Water shall be received from the source through the
use of:
a.
An APPROVED public water main;Pf or
b.
One (1) or more of the following that shall be constructed,
maintained, and operated according to LAW:Pf
(1) Non-public water main, water pumps, pipes, hoses,
connections, and other appurtenances;Pf
(2) Water transport vehicles;Pf or
2.
Alternative Water Supply. Water meeting the requirements specified under Sections
225.260(A),
225.260(B), and
225.260(C) shall be made available for a mobile facility, for a TEMPORARY FOOD ESTABLISHMENT without a permanent water supply, and for a FOOD ESTABLISHMENT with a temporary interruption of its water supply through:
a.
A supply of containers of commercially BOTTLED DRINKING WATER;Pf
b.
One (1) or more closed portable water containers;Pf
c.
An enclosed vehicular water tank;Pf
d.
An on-PREMISES water storage tank;Pf or
e.
Piping, tubing, or hoses connected to an adjacent APPROVED source.Pf
[Ord. No. 18-01, 2-1-2018]
A. Materials.
1.
Approved.
a.
A PLUMBING SYSTEM and hoses conveying water shall be constructed
and repaired with APPROVED materials according to LAW.P
b.
A water filter shall be made of SAFE MATERIALS.P
B. Design, Construction, And Installation.
1.
Approved System And Cleanable Fixtures.
a.
A plumbing system shall be designed, constructed, and installed
according to LAW.P
b.
A PLUMBING FIXTURE such as a HANDWASHING SINK, toilet, or urinal
shall be EASILY CLEANABLE.
2.
Handwashing Sink, Installation.
a.
A HANDWASHING SINK shall be equipped to provide water at a temperature
of at least thirty-eight degrees Celsius (38° C.) (100° F.)
through a mixing valve or combination faucet.Pf
b.
A steam mixing valve may not be used at a HANDWASHING SINK.
c.
A self-closing, slow-closing, or metering faucet shall provide
a flow of water for at least fifteen (15) seconds without the need
to reactivate the faucet.
d.
An automatic handwashing facility shall be installed in accordance
with manufacturer's instructions.
3.
Backflow Prevention, Air Gap. An air gap between the water supply
inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT,
or non-FOOD EQUIPMENT shall be at least twice the diameter of the
water supply inlet and may not be less than twenty-five (25) mm (one
inch).P
4.
Backflow Prevention Device, Design Standard. A backflow or backsiphonage
prevention device installed on a water supply system shall meet American
Society of Sanitary Engineering (A.S.S.E.) standards for construction,
installation, maintenance, inspection, and testing for that specific
application and type of device.P
5.
Conditioning Device, Design. A water filter, screen, and other
water conditioning device installed on water lines shall be designed
to facilitate disassembly for periodic servicing and cleaning. A water
filter element shall be of the replaceable type.
C. Numbers And Capacities.
1.
Handwashing Sinks.
a.
Except as specified in Subsections
(C)(1)(b) and
(C)(1)(c) of this Section, at least one (1) HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under Section
225.270(D)(1), and not fewer than the number of HANDWASHING sinks required by law shall be provided.
Pf
b.
If APPROVED and capable of removing the types of soils encountered
in the FOOD operations involved, automatic handwashing facilities
may be substituted for HANDWASHING SINKS in a FOOD ESTABLISHMENT that
has at least one (1) HANDWASHING SINK.
c.
If APPROVED, when FOOD exposure is limited and HANDWASHING SINKS
are not conveniently available, such as in some mobile or TEMPORARY
FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES
may use chemically treated towelettes for handwashing.
2.
Toilets And Urinals. At least one (1) toilet and not fewer than
the toilets required by LAW shall be provided. If authorized by LAW
and urinals are substituted for toilets, the substitution shall be
done as specified in LAW.
3.
Service Sink.
a.
At least one (1) service sink or one (1) curbed cleaning facility
equipped with a floor drain shall be provided and conveniently located
for the cleaning of mops or similar wet floor cleaning tools and for
the disposal of mop water and similar liquid waste.
b.
Toilets and urinals may not be used as a service sink for the
disposal of mop water and similar liquid waste.
4.
Backflow Prevention Device, When Required. A PLUMBING SYSTEM
shall be installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use at the
FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached
or on a hose bibb if a hose is not attached and backflow prevention
is required by LAW, by:
b.
Installing an APPROVED backflow prevention device as specified under Section
225.270(B)(4).
P
5.
Backflow Prevention Device, Carbonator.
a.
If not provided with an air gap as specified under Section
225.270(B)(3), a dual check valve with an intermediate vent preceded by a screen of not less than one hundred (100) mesh to twenty-five and four-tenths (25.4) mm (100 mesh to one inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
P
b.
A dual check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under Subsection
(C)(5)(a) of this Section.
D. Location And Placement.
1.
Handwashing Sinks. A HANDWASHING SINK shall be located:
a.
To allow convenient use by EMPLOYEES in FOOD preparation, FOOD
dispensing, and WAREWASHING areas;Pf and
b.
In, or immediately adjacent to, toilet rooms.Pf
2.
Backflow Prevention Device, Location. A backflow prevention
device shall be located so that it may be serviced and maintained.
3.
Conditioning Device, Location. A water filter, screen, and other
water conditioning device installed on water lines shall be located
to facilitate disassembly for periodic servicing and cleaning.
E. Operation And Maintenance.
1.
Using A Handwashing Sink.
a.
A HANDWASHING SINK shall be maintained so that it is accessible
at all times for EMPLOYEE use.Pf
b.
A HANDWASHING SINK may not be used for purposes other than handwashing.Pf
c.
An automatic handwashing facility shall be used in accordance
with manufacturer's instructions.Pf
2.
Prohibiting A Cross Connection.
a.
A person may not create a cross connection by connecting a pipe
or conduit between the DRINKING WATER system and a non-DRINKING WATER
system or a water system of unknown quality.P
b.
The piping of a non-DRINKING WATER system shall be durably identified
so that it is readily distinguishable from piping that carries DRINKING
WATER.Pf
3.
Scheduling Inspection And Service For A Water System Device.
A device such as a water treatment device or backflow preventer shall
be scheduled for inspection and service, in accordance with manufacturer's
instructions and as necessary to prevent device failure based on local
water conditions, and records demonstrating inspection and service
shall be maintained by the PERSON IN CHARGE.Pf
4.
Water Reservoir Of Fogging Devices, Cleaning.
a.
A reservoir that is used to supply water to a device such as
a produce fogger shall be:
(1) Maintained in accordance with manufacturer's
specifications;P and
(2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under Subsection
(E)(4)(b) of this Section, whichever is more stringent.
P
b.
Cleaning procedures shall include at least the following steps
and shall be conducted at least once a week:
(1) Draining and complete disassembly of the water
and aerosol contact parts;P
(2) Brush-cleaning the reservoir, aerosol tubing, and
discharge nozzles with a suitable detergent solution;P
(3) Flushing the complete system with water to remove
the detergent solution and particulate accumulation;P and
(4) Rinsing by immersing, spraying, or swabbing the
reservoir, aerosol tubing, and discharge NOZZLES with at least fifty
(50) MG/L hypochlorite solution.P
5.
System Maintained In Good Repair. A PLUMBING SYSTEM shall be:
a.
Repaired according to LAW;P and
b.
Maintained in good repair.
[Ord. No. 18-01, 2-1-2018]
A. Materials.
1.
Approved. Materials that are used in the construction of a mobile
water tank, mobile FOOD ESTABLISHMENT water tank, and appurtenances
shall be:
b.
Durable, CORROSION-RESISTANT, and non-absorbent; and
c.
Finished to have a SMOOTH, EASILY CLEANABLE surface.
B. Design And Construction.
1.
Enclosed System, Sloped To Drain. A mobile water tank shall
be:
a.
Enclosed from the filling inlet to the discharge outlet; and
b.
Sloped to an outlet that allows complete drainage of the tank.
2.
Inspection And Cleaning Port, Protected And Secured. If a water
tank is designed with an access port for inspection and cleaning,
the opening shall be in the top of the tank and:
a.
Flanged upward at least thirteen (13) mm (one-half inch); and
b.
Equipped with a port cover assembly that is:
(1) Provided with a gasket and a device for securing
the cover in place; and
(2) Flanged to overlap the opening and sloped to drain.
3.
"V" Type Threads, Use Limitation. A fitting with "V" type threads
on a water tank inlet or outlet shall be allowed only when a hose
is permanently attached.
4.
Tank Vent, Protected. If provided, a water tank vent shall terminate
in a downward direction and shall be covered with:
a.
Sixteen (16) mesh to twenty-five and four-tenths (25.4) mm (16
mesh to one inch) screen or equivalent when the vent is in a protected
area; or
b.
A protective filter when the vent is in an area that is not
protected from windblown dirt and debris.
5.
Inlet And Outlet, Sloped To Drain.
a.
A water tank and its inlet and outlet shall be sloped to drain.
b.
A water tank inlet shall be positioned so that it is protected
from contaminants such as waste discharge, road dust, oil, or grease.
6.
Hose, Construction And Identification. A hose used for conveying
DRINKING WATER from a water tank shall be:
b.
Durable, CORROSION-RESISTANT, and non-absorbent;
c.
Resistant to pitting, chipping, crazing, scratching, scoring,
distortion, and decomposition;
d.
Finished with a SMOOTH interior surface; and
e.
Clearly and durably identified as to its use if not permanently
attached.
C. Numbers And Capacities.
1.
Filter, Compressed Air. A filter that does not pass oil or oil
vapors shall be installed in the air supply line between the compressor
and DRINKING WATER system when compressed air is used to pressurize
the water tank system.P
2.
Protective Cover Or Device. A cap and keeper chain, closed cabinet,
closed storage tube, or other APPROVED protective cover or device
shall be provided for a water inlet, outlet, and hose.
3.
Mobile Food Establishment Tank Inlet. A mobile FOOD ESTABLISHMENT'S
water tank inlet shall be:
a.
Nineteen and one-tenths (19.1) mm (three-fourths inch) in inner
diameter or less; and
b.
Provided with a hose connection of a size or type that will
prevent its use for any other service.
D. Operation And Maintenance.
1.
System Flushing And Sanitization. A water tank, pump, and hoses
shall be flushed and SANITIZED before being placed in service after
construction, repair, modification, and periods of non-use.P
2.
Using A Pump And Hoses, Backflow Prevention. A PERSON shall
operate a water tank, pump, and hoses so that backflow and other contamination
of the water supply are prevented.
3.
Protecting Inlet, Outlet, And Hose Fitting. If not in use, a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified under Section
225.280(C)(2).
4.
Tank, Pump, And Hoses, Dedication.
a.
Except as specified in Subsection
(D)(4)(b) of this Section, a water tank, pump, and hoses used for conveying DRINKING WATER shall be used for no other purpose.
P
b.
Water tanks, pumps, and hoses APPROVED for liquid FOODS may
be used for conveying DRINKING WATER if they are cleaned and SANITIZED
before they are used to convey water.
[Ord. No. 18-01, 2-1-2018]
A. Mobile Holding Tank.
1.
Capacity And Drainage. A SEWAGE holding tank in a mobile FOOD
ESTABLISHMENT shall be:
a.
Sized fifteen percent (15%) larger in capacity than the water
supply tank; and
b.
Sloped to a drain that is twenty-five (25) mm (one inch) in
inner diameter or greater, equipped with a shut-off valve.
B. Retention, Drainage, And Delivery.
1.
Establishment Drainage System. FOOD ESTABLISHMENT drainage systems, including grease traps, that convey SEWAGE shall be designed and installed as specified under Section
225.270(A)(1)(a).
2.
Backflow Prevention.
a.
Except as specified in Subsections
(B)(2)(b),
(B)(2)(c), and
(B)(2)(d) of this Section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed.
P
b.
Subsection
(B)(2)(a) of this Section does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building.
c.
If allowed by LAW, a WAREWASHING machine may have a direct connection
between its waste outlet and a floor drain when the machine is located
within one and one-half (1.5) m (five feet) of a trapped floor drain
and the machine outlet is connected to the inlet side of a properly
vented floor drain trap.
d.
If allowed by LAW, a WAREWASHING or culinary sink may have a
direct connection.
3.
Grease Trap. If used, a grease trap shall be located to be easily
accessible for cleaning.
4.
Conveying Sewage. SEWAGE shall be conveyed to the point of disposal
through an APPROVED sanitary SEWAGE system or other system, including
use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes,
hoses, and connections that are constructed, maintained, and operated
according to LAW.P
5.
Removing Mobile Food Establishment Wastes. SEWAGE and other
liquid wastes shall be removed from a mobile FOOD ESTABLISHMENT at
an APPROVED waste SERVICING AREA or by a SEWAGE transport vehicle
in such a way that a public health HAZARD or nuisance is not created.Pf
6.
Flushing A Waste Retention Tank. A tank for liquid waste retention
shall be thoroughly flushed and drained in a sanitary manner during
the servicing operation.
C. Disposal Facility.
1.
Approved Sewage Disposal System. SEWAGE shall be disposed through
an APPROVED facility that is:
a.
A public SEWAGE treatment plant;P or
b.
An individual SEWAGE disposal system that is sized, constructed,
maintained, and operated according to LAW.P
2.
Other Liquid Wastes And Rainwater. Condensate drainage and other
non-SEWAGE liquids and rainwater shall be drained from point of discharge
to disposal according to LAW.
[Ord. No. 18-01, 2-1-2018]
A. Facilities On The Premises.
1.
Indoor Storage Area. If located within the FOOD ESTABLISHMENT,
a storage area for REFUSE, recyclables, and returnables shall meet
the requirements specified under Sections 225.310(A)(1), 225.320(A)(1)
- (8), 225.320(B)(5), and 225.320(B)(6).
2.
Outdoor Storage Surface. An outdoor storage surface for REFUSE,
recyclables, and returnables shall be constructed of non-absorbent
material such as concrete or asphalt and shall be SMOOTH, durable,
and sloped to drain.
3.
Outdoor Enclosure. If used, an outdoor enclosure for REFUSE,
recyclables, and returnables shall be constructed of durable and cleanable
materials.
4.
Receptacles.
a.
Except as specified in Subsection
(A)(4)(b) of this Section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent.
b.
Plastic bags and wet strength paper bags may be used to line
receptacles for storage inside the FOOD ESTABLISHMENT, or within closed
outside receptacles.
5.
Receptacles In Vending Machines. Except for a receptacle for
BEVERAGE bottle crown closures, a REFUSE receptacle may not be located
within a VENDING MACHINE.
6.
Outside Receptacles.
a.
Receptacles and waste handling units for REFUSE, recyclables,
and returnables used with materials containing FOOD residue and used
outside the FOOD ESTABLISHMENT shall be designed and constructed to
have tight-fitting lids, doors, or covers.
b.
Receptacles and waste handling units for REFUSE and recyclables
such as an on-site compactor shall be installed so that accumulation
of debris and insect and rodent attraction and harborage are minimized
and effective cleaning is facilitated around and, if the unit is not
installed flush with the base pad, under the unit.
7.
Storage Areas, Rooms, And Receptacles, Capacity And Availability.
a.
An inside storage room and area and outside storage area and
enclosure, and receptacles shall be of sufficient capacity to hold
REFUSE, recyclables, and returnables that accumulate.
b.
A receptacle shall be provided in each area of the FOOD ESTABLISHMENT
or PREMISES where REFUSE is generated or commonly discarded, or where
recyclables or returnables are placed.
c.
If disposable towels are used at handwashing lavatories, a waste
receptacle shall be located at each lavatory or group of adjacent
lavatories.
8.
Toilet Room Receptacle, Covered. A toilet room used by females
shall be provided with a covered receptacle for sanitary napkins.
9.
Cleaning Implements And Supplies.
a.
Except as specified in Subsection
(A)(9)(b) of this Section, suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for REFUSE, recyclables, and returnables.
b.
If APPROVED, off-PREMISES-based cleaning services may be used
if on-PREMISES cleaning implements and supplies are not provided.
10.
Storage Areas, Redeeming Machines, Receptacles And Waste Handling
Units, Location.
a.
An area designated for REFUSE, recyclables, returnables, and, except as specified in Subsection
(A)(10)(b) of this Section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and a public health HAZARD or nuisance is not created.
b.
A redeeming machine may be located in the PACKAGED FOOD storage
area or CONSUMER area of a FOOD ESTABLISHMENT if FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are not
subject to contamination from the machines and a public health HAZARD
or nuisance is not created.
c.
The location of receptacles and waste handling units for REFUSE,
recyclables, and returnables may not create a public health HAZARD
or nuisance or interfere with the cleaning of adjacent space.
11.
Storing Refuse, Recyclables, And Returnables. REFUSE, recyclables,
and returnables shall be stored in receptacles or waste handling units
so that they are inaccessible to insects and rodents.
12.
Areas, Enclosures, And Receptacles, Good Repair. Storage areas,
enclosures, and receptacles for REFUSE, recyclables, and returnables
shall be maintained in good repair.
13.
Outside Storage Prohibitions.
a.
Except as specified in Subsection
(A)(13)(b) of this Section, REFUSE receptacles not meeting the requirements specified under Section
225.300(A)(4)(a) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue may not be stored outside.
b.
Cardboard or other packaging material that does not contain
FOOD residues and that is awaiting regularly scheduled delivery to
a recycling or disposal site may be stored outside without being in
a covered receptacle if it is stored so that it does not create a
rodent harborage problem.
14.
Covering Receptacles. Receptacles and waste handling units for
REFUSE, recyclables, and returnables shall be kept covered:
a.
Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous
use; or
(2) After they are filled; and
b.
With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
15.
Using Drain Plugs. Drains in receptacles and waste handling
units for REFUSE, recyclables, and returnables shall have drain plugs
in place.
16.
Maintaining Refuse Areas And Enclosures. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under Section
225.350(A)(14), and clean.
17.
Cleaning Receptacles.
a.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under Section
225.290(B)(4).
b.
Soiled receptacles and waste handling units for REFUSE, recyclables,
and returnables shall be cleaned at a frequency necessary to prevent
them from developing a buildup of soil or becoming attractants for
insects and rodents.
B. Removal.
1.
Frequency. REFUSE, recyclables, and returnables shall be removed
from the PREMISES at a frequency that will minimize the development
of objectionable odors and other conditions that attract or harbor
insects and rodents.
2.
Receptacles Or Vehicles. REFUSE, recyclables, and returnables
shall be removed from the premises by way of:
a.
Portable receptacles that are constructed and maintained according
to LAW; or
b.
A transport vehicle that is constructed, maintained, and operated
according to LAW.
C. Facilities For Disposal And Recycling.
1.
Community Or Individual Facility. Solid waste not disposed of
through the SEWAGE system such as through grinders and pulpers shall
be recycled or disposed of in an APPROVED public or private community
recycling or REFUSE facility; or solid waste shall be disposed of
in an individual REFUSE facility such as a landfill or incinerator
which is sized, constructed, maintained, and operated according to
LAW.