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Water, Sewage, Plumbing Systems: Safe water source.
Critical
Violation
The availability of sufficient, safe water is a basic
requirement for proper sanitation within a food establishment. All water
supplied to food establishments, either from public systems or private
wells, must meet the requirements of the Colorado Primary Drinking
Water Regulations. A sufficient supply of hot water is critical for
employee hand washing, washing of equipment and utensils, and general
cleaning needed in all food establishments.
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Water, Sewage, Plumbing Systems: Hot &
cold water under pressure.
Critical
Violation
The availability of sufficient, safe water is a basic
requirement for proper sanitation within a food establishment. All water
supplied to food establishments, either from public systems or private
wells, must meet the requirements of the Colorado Primary Drinking
Water Regulations. A sufficient supply of hot water is critical for
employee hand washing, washing of equipment and utensils, and general
cleaning needed in all food establishments.
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Water, Sewage, Plumbing Systems:
Backflow, back siphonage.
Critical
Violation
Plumbing connections between potable or drinking water plumbing systems
and non-potable water systems are called cross connections. Cross
connections can occur in many different ways in a food establishment. The
simplest may be a hose attached to a faucet that is dropped into a
container or sink filled with non-potable, contaminated water.
In this
example there is a direct connection between the building’s potable
water system and the contaminated or non-potable water in the container or
sink. To prevent the “backflow” of contaminated water back into the
building’s water system caused by siphonage, a proper backflow
protection device must be installed on the faucet where the hose is
attached.
Backflow devices must be correctly installed to assure their
proper operation and maintenance. Backflow devices must be installed on
all faucets or hose bibs where a hose can be attached, on soap and other
chemical dispensing systems that are plumbed to the buildings water
systems, on water lines to dish machines and in soft drink carbonator
systems.
To prevent the possibility of sewage contacting food or backing
up into fixtures such as food preparation sinks, ware washing sinks, ice
bins, refrigerators or dish machines, the drainage systems from these
fixtures must drain through an “air break” before entering the sewer. This physical gap in the drain line does not allow waste water to back up
into fixtures if a sewage back up should occur.
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Water, Sewage, Plumbing Systems: Sewage
disposal.
Critical
Violation
Adequate sewage and waste water disposal is a basic requirement for
all food operations. All waste water contains high levels of
disease-causing micrograms. The improper disposal of waste water is often
associated with disease outbreaks. Food establishments must dispose of all
waste water into sanitary sewer. Both public or individual waste water
treatment (septic) sewerage systems must be maintained to prevent the
backup of sewage into the establishment or on to the ground outside.
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