Violation Code: 27-24-5

Legal Reference

5-102.13 FC and 5-102.14 FC: 5-102.13 FC Except when used as specified under Section 5-102.12, water from a nonpublic water system shall be sampled and tested at least annually and as required by state water quality regulations. 5-102.14 FC: Sample Report. The most recent sample report for the nonpublic water system shall be retained on file in the food establishment or the report shall be maintained as specified by state water quality regulations. 5-202.12 (A): A handwashing sink shall be equipped to provide water at a temperature of at least 85 degrees Fahrenheit through a mixing valve or combination faucet. 5-103.12 FC: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. 5-103.11 FC: (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. 5-103.12 FC: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. High Priority 5-101.12 FC: 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. 5-103.11 FC: (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.