Violation #5 - Water, Sewer, Plumbing Systems

A. 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.

B. 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.

C. 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 ensure 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 building's 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 wastewater to backup into fixtures if a sewage backup should occur.

D. Water, Sewage, Plumbing Systems: Sewage Disposal 
Critical Violation
Adequate sewage and wastewater disposal is a basic requirement for all food operations. All wastewater contains high levels of disease-causing micrograms. The improper disposal of wastewater is often associated with disease outbreaks. Food establishments must dispose of all waste water into sanitary sewer. Both public or individual wastewater treatment (septic) sewage systems must be maintained to prevent the backup of sewage into the establishment or onto the ground outside.