§81.20 Plumbing and water supply.

1. Potable water supply. Establishments at all times must have adequate supplies of potable

water, as defined in Part 5 of the State Sanitary Code (10 NYCRR Chapter 1). An establishment

shall be equipped with plumbing and plumbing fixtures, in accordance with applicable law, that

safely supply potable water to all parts of the establishment. Plumbing and fixtures shall be

properly connected, vented, and drained to prevent contamination of the potable water supply.

Potable water supply fixtures or other equipment connected to the potable water supply shall be

designed and constructed or equipped with a device that prevents back-flow or siphonage into, or

cross connection with the water supply.

2. Disposal of sewage and liquid waste. Sewage and liquid wastes including but not limited to

condensates discharged by equipment, such as refrigerators, ice machines, air conditioners, drain

pans, evaporator trays, hoses and other plumbing or cooling lines and fixtures; fluids drained

from culinary, slop or ware washing sinks; and fluids discarded after cooking shall be conveyed

to the sewer or sewage disposal system so as to prevent contamination of the premises and its

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contents and so as not to create harborage conditions. Liquid wastes consisting of discarded

grease and oil shall be disposed of in accordance with applicable laws.

(1) Indirect waste connection required. There shall be no direct connection between the sewage

system and any drains from plumbing fixtures and equipment used for hot and cold storage, or

mechanical processing of food. Waste lines from equipment required to have indirect drains shall

be installed to prevent back-flow from sewers and other drains and waste lines.

(2) Direct connections required. Waste water shall be discharged into properly trapped, sewerconnected plumbing lines.

1. Carbonated beverages. All plumbing lines conducting carbon dioxide gas or carbonated

beverages shall be manufactured from stainless steel, food-grade plastic or other material that will

not produce toxic substances when exposed to carbon dioxide or carbonated water.

§ 81.21 Hand wash sinks.

2. Location. Hand washing sinks equipped with hot and cold potable running water shall be

installed in food preparation, food service, and ware washing areas, and in or adjacent to

employee and patron toilet rooms, and may be located between such areas.

(1) Sufficient sinks shall be provided so that a hand washing sink is no more than 25 feet from

any food preparation, service or ware washing area.

(2) Any area in which a hand wash sink is located shall be unobstructed by doors or equipment,

and access shall be kept clear to enable its use as required by this Code. Hand washing sinks

shall not be used for purposes other than hand washing.

(3) An automatic hand washing sink shall be used in accordance with the manufacturer's

instructions. A self-closing, slow-closing or metering faucet shall provide a flow of water for at

least 15 seconds without the need to reactivate the faucet. A steam mixing valve shall not be

used.

1. Soap, towels, trash receptacle. Soap or detergent; single use disposable towels or mechanical

drying devices; and a trash receptacle shall be provided. A supply of towels or a towel dispenser

shall be located immediately adjacent to the hand wash sink, and available without requiring the

user to open drawers, cabinets or other enclosures that could lead to recontamination of hands.

2. Wash hands signs. Signs directing employees to wash hands after use of toilet shall be

conspicuously posted near or above all hand washing sinks. Signs shall be posted in English and

all languages as necessary so as to be understood by all food workers in an establishment.