§ 50-166. Water supply.

(a)

Potable water. Enough potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law.

(b)

Transportation. All potable water not provided directly by pipe to the food service establishment from the source shall be transported in a bulk water transport system and shall be delivered to a closed water system. Both of these systems shall be constructed and operated according to law.

(c)

Bottled water. Bottled and packaged potable water shall be obtained from a source that complies with all laws and shall be handled and stored in a way that protects it from contamination. Bottled and packaged potable water shall be dispensed from the original container.

(d)

Water under pressure. Water under pressure at the required temperatures shall be provided to all fixtures and equipment that use water.

(e)

Steam. Steam used in contact with food or food contact surfaces shall be free from any materials or additives other than those specified in 21 CFR 173.310.

(Code 1970, § 11-90; Ord. No. 80-24, §§ 6.1—6.5, 9-23-80)