O-1991-1743 - Laserfiche WebLink

Browse Search

e e Texas Department of Health Division of Food and Drugs Page 21 of 35 (2) 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. (3) Bo~t1ed 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. (4) Water Under Pressure. Water under pressure at the required temperatures shall be provided to all fix~ures and equipment that use water. (5) Steam. Steam used in contact with food or food-contact surfaces shall be free from any harmful materials or additives. (b) Sewage. All sewage, including liquid waste, shall be disposed of by a public sewerage system or by a sewage disposal system constructed and operated according to law. Nonwater carried sewage disposal facilities are prohibited, except as permitted by S229.170 df this title (relating to Temporary Food Service Establishments) or as permitted by the regulatory authority in remote areas or because of special situations. (c) Plumbing. (1) General. 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. (2) Nonpotable Water System. A nonpotable water system is permitted only ;or purposes su~h 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 utensi Is. The piping of, any nonpotable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water. (3) Backflow. The potable, water system shall be installed to preclude the possibility of backflow. Devices shall be installed to protect against backf10w and backsiphonage at all fixtures and equipment where an air gap at least twice the diameter of the water supply inlet is n~t provided between the water supply inlet and the fixture's flood level rim. A.hose shall not be attached to a faucet unless a backflow prevention device is installed. (4) Grease Traps. If used, grease traps shall be located to be easily accessible for cleaning.