Ga. Comp. R. & Regs. R. 511-6-1-.06 - Sanitary Facilities and Controls
(1)
Water Supply.
(a)
Approved
System. Enough potable water for the needs of the food service
establishment shall be provided from an approved source that is a public water
system;P or a nonpublic water system that is
constructed, maintained and operated according to applicable state or local
codes as amended.P
(b)
System Flushing and
Disinfection. A potable 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, or water interruption event that
may introduce contaminants to the system.P
(c)
Bottled Drinking 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.P Bottled and packaged potable
water shall be dispensed from the original container.
(d)
Standards. Except as
specified under subsection (1)(e) of this Rule:
1. Water from a public water system shall
meet 40 CFR 141 - National Primary Drinking Water Regulations and state
drinking water quality standards;P and
2. Water from a nonpublic water system shall
meet state drinking water quality standards or as applicable as established by
the department.P
(e)
Nondrinking Water. A
non-potable water supply may be used for nonculinary purposes such as air
conditioning, nonfood equipment cooling, fire protection, and
irrigation.P
(f)
Non-Public Water Supply - Approved
Wells.
1. Sampling. Except when used as
specified under subsection (1)(e) of this Rule water from a non-public water
system shall be sampled and tested in accordance with requirements as
established by the department,Pf and
2. Sampling Report. The most recent sample
report for the non-public water system shall be retained on file in the food
service establishment or the report shall be maintained as specified by the
Department.
(g)
Capacity.
1. The water source and
system shall be of sufficient capacity to meet the peak water demands of the
food service establishment.Pf
2. Hot water generation and distribution
systems shall be sufficient to meet the peak hot water demands throughout the
food service establishment.Pf
(i) A centralized hot water generation and
distribution system may be provided to meet the peak hot water demands for a
food service establishment, when:
(I) Multiple
food service establishments are contained within one area, such as shopping
malls, food courts, or food halls and may share common non-food preparatory or
storage areas such as dining or garbage areas, and;
(II) The centralized hot water generation and
distribution system is designed and engineered to meet the peak hot water
demands of each food service establishment located within the shopping mall,
food court or food hall area and;
(III) Each food service establishment
connected and/or designated to use the centralized hot water generation and
distribution system shall acknowledge in writing that should additional hot
water systems be required by the Health Authority, a separate hot water
generation and distribution system may be required
Pf and;
(IV) Each food service establishment
connected and/or designated to use the centralized hot water generation and
distribution system shall acknowledge in writing that if any water interruption
as specified in DPH 511-6-1-.03(3)(p) occurs, the food service establishment
shall cease all food service operations until the water interruption has been
restored or continue food service operations under an approved emergency
operations plan that has been reviewed by the Health
Authority.Pf
(V) Each food service establishment shall
have a written agreement from the owner of the centralized hot water generation
and distribution system which states the owner of the centralized hot water
generation and distribution system will repair or replace the system within 10
days of a disruption. Failure to repair or replace the centralized hot water
generation and distribution system to the satisfaction of the Health Authority
may result in such emergency action as deemed necessary by the Health Authority
including legal actions pursuant to O.C.G.A §
31-5-9(a).Pf
(VI) Permit holder shall maintain
all documentation on site at each food service establishment as specified
within paragraph 2.(i)(III) through (V) for review by the Health
Authority.Pf
(h)
Pressure. 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 subsection(1)(k)1. and 2. to a temporary food service operation
or in response to a temporary interruption of a water supply need not be under
pressure.Pf
(i)
System. Water shall be
received from the source through the use of:
1. An approved public water
main;Pf or
2. One or more of the following that shall be
constructed, maintained, and operated according to
law:Pf
(i)
Nonpublic water main, water pumps, pipes, hoses, connections, and other
appurtenances,Pf
(ii) Water transport
vehicles,Pf or
(iii) Water
containers.Pf
(j)
Alternative Water Supply.
Water meeting the requirements specified under subsections (1)(a) - (i) of this
Rule shall be made available for a mobile food service establishment's base of
operation, for a temporary food service establishment without a permanent water
supply, and for a food service establishment with a temporary interruption of
its water supply through:
1. A supply of
containers of commercially bottled drinking
water;Pf
2. One or more closed portable water
containers;Pf
3. An enclosed vehicular water
tank;Pf
4. An on-premises water storage
tank;Pf or
5. Piping, tubing, or hoses connected to an
adjacent approved source.Pf
(2)
Plumbing System.
(a)
Approved.
1. A plumbing system and hoses conveying
water shall be constructed and repaired with approved materials according to
law.P
2.
A water filter shall be made of safe
materials.Pf
(b)
Approved System and Cleanable
Fixtures.
1. A plumbing system shall be
designed, constructed, and installed according to
law.P
2.
A plumbing fixture such as a handwashing sink, toilet, or urinal shall be
easily cleanable.
(c)
Handwashing Sink Installation.
1. A handwashing sink shall be equipped to
provide tempered water at a temperature of at least 85°F (29.4°C) through a
mixing valve or combination faucet.Pf
2. A steam mixing valve may not be used at a
handwashing sink.
3. 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.
4. An automatic handwashing facility shall be
installed in accordance with manufacturer's instructions.
(d)
Backflow Prevention, Air
Gap. An air gap between the water supply inlet and the flood level rim
of the plumbing fixture, equipment or nonfood equipment shall be at least twice
the diameter of the water supply inlet and may not be less than 1 inch (25
mm).P
(e)
Backflow Prevention Device, Design
Standard. A backflow or backsiphonage prevention device installed on a
water supply system shall meet American Society of Sanitary Engineering
(A.S.S.E.) standards for construction, installation, maintenance, inspection,
and testing for that specific application and type of
device.P
(f)
Conditioning Device, Design.
A water filter, screen, and other water conditioning device installed on water
lines shall be located to facilitate disassembly for periodic servicing and
cleaning. A water filter element shall be of the replaceable type.
(g)
Handwashing Sinks, Numbers and
Capacities.
1. Except as specified in
paragraph 2. of this subsection, a food service establishment shall provide a
number of handwashing sinks necessary for convenient use by employees in areas
specified under subsection (2)(l) of this Rule, and not fewer than one
handwashing sink or fewer than the number of handwashing sinks required by
law.Pf
2. If approved and capable of removing the
types of soils encountered in the food operations involved, automatic
handwashing facilities may be substituted for handwashing sinks in a food
service establishment that has at least one handwashing sink.
(h)
Toilets and Urinals,
Numbers and Capacities.
1. Toilet
facilities shall be provided for food employees.
2. All toilet facilities shall be installed
in accordance with applicable State or local plumbing code as amended and shall
be the number required by such code.
3. In toilet facilities that have exit doors
with handles or knobs that must be touched to open, sanitary towels must be
provided.
4. In all establishments
with dining facilities on the premises and permitted since July 31, 1995,
patrons' toilet facilities shall be provided. Access to patrons' toilet
facilities shall not be through food service, preparation, storage, or
warewashing areas.
5. Toilets shall
be located on or within 200 feet of the premises. Off-premises toilets must be
approved by the Health Authority.
(i)
Service Sinks, Numbers and
Capacities. At least one service sink or one curbed cleaning facility
equipped with a floor drain shall be provided and conveniently located for the
cleaning of mops or similar wet floor cleaning tools and for the disposal of
mop water and similar liquid waste. Toilets and urinals may not be used as a
service sink for the disposal of mop water and similar liquid waste.
(j)
Backflow Prevention Device, When
Required. A plumbing system shall be installed to preclude backflow of a
solid, liquid, or gas contaminant into the water supply system at each point of
use at the food service establishment, including on a hose bib if a hose is
attached or on a hose bib if a hose is not attached and backflow prevention is
required by law, by:
1. Providing an air
gap;P or
2. Installing an approved backflow prevention
devices.P
(k)
Backflow Prevention Device,
Carbonator.
1. If not provided with an
air gap as specified under subsection (2)(d) of this Rule a double check valve
with an intermediate vent preceded by a screen of not less than 100 mesh to 1
inch (100 mesh to 25.4 mm) shall be installed upstream from a carbonating
device and downstream from any copper in the water supply
line.P
2. A single or double check valve attached to
the carbonator need not be of the vented type if an air gap or vented backflow
prevention device has been otherwise provided as specified under paragraph 1.
of this subsection.
(l)
Handwashing Sinks, Location and Placement. A handwashing sink
shall be located:
1. To allow convenient use
by employees in food preparation, food dispensing, and warewashing
areas;Pf and
2. In, or immediately adjacent to, toilet
rooms.Pf
(m)
Backflow Prevention Device,
Location. A backflow prevention device shall be located so that it may
be serviced and maintained.
(n)
Conditioning Device, Location. A water filter, screen, and other
water conditioning device installed on water lines shall be located to
facilitate disassembly for periodic servicing and cleaning.
(o)
Using a Handwashing Sink.
1. A handwashing sink shall be maintained so
that it is accessible at all times for employee
use.Pf
2. A handwashing facility may not be used for
purposes other than handwashing.Pf
3. An automatic handwashing facility shall be
used in accordance with manufacturer's
instructions.Pf
(p)
Prohibiting a Cross
Connection.
1. A person may not create
a cross connection by connecting a pipe or conduit between the drinking water
system and a nondrinking water system or a water system of unknown
quality.P
2. The piping of a nondrinking water system
shall be durably identified so that it is readily distinguishable from piping
that carries drinking water.Pf
(q)
Scheduling Inspection and Service
for a Water System Device. A device such as a water treatment device or
backflow preventer shall be scheduled for inspection and service, in accordance
with manufacturer's instructions and as necessary to prevent device failure
based on local water conditions, and records demonstrating inspection and
service shall be maintained by the person in
charge.Pf
(r)
System Maintained in Good
Repair. A plumbing system shall be repaired according to
lawP and maintained in good repair.
(3)
Mobile Water Tank and
Mobile Food Service Unit Water Tanks.
(a)
Approved. Materials that are
used in the construction of a mobile water tank, mobile food service unit water
tank, and appurtenances shall be:
1.
Safe;P
2. Durable, corrosion-resistant, and
nonabsorbent; and
3. Finished to
have a smooth, easily cleanable surface.
(b)
Enclosed System, Sloped to
Drain. A mobile water tank shall be:
1.
Enclosed from the filling inlet to the discharge outlet; and
2. Sloped to an outlet that allows complete
drainage of the tank.
(c)
Inspection and Cleaning Port, Protected and Secured. If a water
tank is designed with an access port for inspection and cleaning, the opening
shall be in the top of the tank and:
1.
Flanged upward at least one-half inch (13 mm); and
2. Equipped with a port cover assembly that
is:
(i) Provided with a gasket and a device
for securing the cover in place, and
(ii) Flanged to overlap the opening and
sloped to drain.
(d)
"V" Type Threads, Use
Limitation. A fitting with "V" type threads on a water tank inlet or
outlet shall be allowed only when a hose is permanently attached.
(e)
Tank Vent, Protected. If
provided, a water tank vent shall terminate in a downward direction and shall
be covered with:
1. 16 mesh to 1 inch (16 mesh
to 25.4 mm) screen or equivalent when the vent is in a protected area;
or
2. A protective filter when the
vent is in an area that is not protected from windblown dirt and
debris.
(f)
Inlet
and Outlet, Sloped to Drain.
1. A water
tank and its inlet and outlet shall be sloped to drain.
2. A water tank inlet shall be positioned so
that it is protected from contaminants such as waste discharge, road dust, oil,
or grease.
(g)
Hose, Construction and Identification. A hose used for conveying
drinking water from a water tank shall be:
1.
Safe;P
2. Durable, corrosion-resistant, and
nonabsorbent;
3. Resistant to
pitting, chipping, crazing, scratching, scoring, distortion, and
decomposition;
4. Finished with a
smooth interior surface; and
5.
Clearly and durably identified as to its use if not permanently
attached.
(h)
Filter, Compressed Air. A filter that does not pass oil or oil
vapors shall be installed in the air supply line between the compressor and
drinking water system when compressed air is used to pressurize the water tank
system.P
(i)
Protective Cover or Device.
A cap and keeper chain, closed cabinet, closed storage tube, or other approved
protective cover or device shall be provided for a water inlet, outlet, and
hose.
(j)
Mobile Food Service
Unit Tank Inlet. A mobile food service unit's water tank inlet shall be:
1. Three-fourths inch (19.1 mm) in inner
diameter or less; and
2. Provided
with a hose connection of a size or type that will prevent its use for any
other service.
(k)
System Flushing and Sanitization. A water tank, pump, and hoses
shall be flushed and sanitized before being placed in service after
construction, repair, modification, and periods of
nonuse.P
(l)
Using a Pump and Hoses, Backflow
Prevention. A person shall operate a water tank, pump, and hoses so that
backflow and other contamination of the water supply are prevented.
(m)
Protecting Inlet, Outlet, and Hose
Fitting. If not in use, a water tank and hose inlet and outlet fitting
shall be protected using a cover or device as specified under subsection (3)(i)
of this Rule.
(n)
Tank, Pump,
and Hoses, Dedication.
1. Except as
specified in paragraph 2. of this subsection, a water tank, pump, and hoses
used for conveying drinking water shall be used for no other
purpose.P
2. Water tanks, pumps, and hoses approved for
liquid foods may be used for conveying drinking water if they are cleaned and
sanitized before they are used to convey water.
(4)
Sewage, Other Liquid Waste, and
Rainwater.
(a)
Mobile Holding
Tank, Capacity and Drainage. A sewage holding tank on a mobile food
service unit shall be:
1. Sized 15 percent
larger in capacity than the water supply tank; and
2. Sloped to a drain that is 1 inch (25 mm)
in inner diameter or greater, equipped with a shut-off valve.
(b)
Establishment Drainage
System. Food service establishment drainage systems, including grease
traps, that convey sewage shall be designed and installed as specified under
subsection (2)(b)1. of this Rule.
(c)
Backflow Prevention.
1. Except as specified in paragraphs 2., 3.,
and 4. of this subsection, a direct connection may not exist between the sewage
system and a drain originating from equipment in which food, portable
equipment, or utensils are placed.P
2. The requirement in paragraph 1. of this
subsection does not apply to floor drains that originate in refrigerated spaces
that are constructed as an integral part of the building.
3. If allowed by law, a warewashing machine
may have a direct connection between its waste outlet and a floor drain when
the machine is located within 5 feet (1.5 m) of a trapped floor drain and the
machine outlet is connected to the inlet side of a properly vented floor drain
trap.
4. If allowed by law, a
warewashing or culinary sink may have a direct connection.
(d)
Grease Trap. If used, a
grease trap shall be located to be easily accessible for cleaning.
(e)
Conveying Sewage. Sewage
shall be conveyed to the point of disposal through an approved sanitary sewage
system or other system, including use of sewage transport vehicles, waste
retention tanks, pumps, pipes, hoses, and connections that are constructed,
maintained, and operated according to
law.P
(f)
Removing Mobile Food Service
Wastes. Sewage and other liquid wastes shall be removed from a mobile
food service unit at an approved waste servicing area in such a way that a
public health hazard or nuisance is not
created.Pf
(g)
Flushing a Waste Retention
Tank. A tank for liquid waste retention shall be thoroughly flushed and
drained in a sanitary manner during the servicing operation.
(h)
Approved Sewage Disposal
System. Newly constructed or converted fixed food service establishments
shall dispose sewage through an approved facility that is:
1. A public sewage treatment plant if
connection to such system is available within two hundred feet (200') of the
property line, or available in a public right-of-way abutting the property of
the fixed food service establishment;P or
2. An individual on-site sewage disposal
system that is sized, constructed, maintained, and operated according to
law.P and
3. In the event of an individual on-site
sewage disposal system failure, a connection shall be made to public or
community sewage disposal system if such system is available within two hundred
feet (200') of the property line, or available in a public right-of-way
abutting the property of a fixed food service
establishment.P
(i)
Other Liquid Wastes and
Rainwater. Condensate drainage and other non-sewage liquids and
rainwater shall be drained from point of discharge to disposal according to
law.
(5)
Refuse,
Recyclables, And Returnables.
(a)
Indoor Storage Area. If located within the food service
establishment, a storage area for refuse, recyclables, and returnables shall
meet the requirements specified under DPH Rule
511-6-1-.07(1) and
(2).
(b)
Outdoor Storage Surface. An
outdoor storage surface for refuse, recyclables, and returnables shall be
constructed of nonabsorbent material such as concrete or asphalt and shall be
smooth, durable, and sloped enough to drain to prevent the collection of
surface water.
(c)
Outdoor
Enclosure. If used, an outdoor enclosure for refuse, recyclables, and
returnables shall be constructed of durable and cleanable materials.
(d)
Receptacles.
1. Except as specified in paragraph 2. of
this subsection, receptacles and waste handling units for refuse, recyclables,
and returnables and for use with materials containing food residue shall be
durable, cleanable, insect- and rodent-resistant, leakproof, and
nonabsorbent.
2. Plastic bags and
wet strength paper bags may be used to line receptacles for storage inside the
food service establishment, or within closed outside receptacles.
(e)
Receptacles in Vending
Machines. Except for a receptacle for beverage bottle crown closures, a
refuse receptacle may not be located within a vending machine.
(f)
Outside Receptacles.
1. Receptacles and waste handling units for
refuse, recyclables, and returnables used with materials containing food
residue and used outside the food service establishment shall be designed and
constructed to have tight-fitting lids, doors, or covers.
2. Receptacles and waste handling units for
refuse and recyclables such as an on-site compactor shall be installed so that
accumulation of debris and insect and rodent attraction and harborage are
minimized and effective cleaning is facilitated around and, if the unit is not
installed flush with the base pad, under the unit.
(g)
Storage Areas, Rooms, and
Receptacles, Capacity and Availability.
1. An inside storage room and area, outside
storage area and enclosure, and receptacles shall be of sufficient capacity to
hold refuse, recyclables, and returnables that accumulate.
2. A receptacle shall be provided in each
area of the food service establishment or premises where refuse is generated or
commonly discarded, or where recyclables or returnables are placed.
3. If disposable towels are used at
handwashing sinks, a waste receptacle shall be located at each handwashing sink
or group of adjacent sinks.
(h)
Toilet Room Receptacle,
Covered. A toilet room used by females shall be provided with a covered
receptacle for sanitary napkins.
(i)
Cleaning Implements and
Supplies.
1. Except as specified in
paragraph 2. of this subsection, suitable cleaning implements and supplies such
as high-pressure pumps, hot water, steam, and detergent shall be provided as
necessary for effective cleaning of receptacles and waste handling units for
refuse, recyclables, and returnables.
2. If approved, off-premises-based cleaning
services may be used if on-premises cleaning implements and supplies are not
provided.
(j)
Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units,
Location.
1. An area designated for
refuse, recyclables, returnables, and, except as specified in paragraph 2. of
this subsection, a redeeming machine for recyclables or returnables shall be
located so that it is separate from food, equipment, utensils, linens, and
single-service and single-use articles and a public health hazard or nuisance
is not created.
2. A redeeming
machine may be located in the packaged food storage area or consumer area of a
food service establishment if food, equipment, utensils, linens, and
single-service and single-use articles are not subject to contamination from
the machines and a public health hazard or nuisance is not created.
3. The location of receptacles and waste
handling units for refuse, recyclables, and returnables may not create a public
health hazard or nuisance or interfere with the cleaning of adjacent
space.
(k)
Storing
Refuse, Recyclables, and Returnables. Refuse, recyclables, and
returnables shall be stored in receptacles or waste handling units so that they
are inaccessible to insects and rodents.
(l)
Areas, Enclosures, and Receptacles,
Good Repair. Storage areas, enclosures, and receptacles for refuse,
recyclables, and returnables shall be maintained in good repair.
(m)
Outside Storage
Prohibitions.
1. Except as specified in
paragraph 2. of this subsection, refuse receptacles not meeting the
requirements specified under subsection (5)(d)1. of this Rule such as
receptacles that are not rodent-resistant, unprotected plastic bags and paper
bags, or baled units that contain materials with food residue may not be stored
outside.
2. Cardboard or other
packaging material that does not contain food residues and that is awaiting
regularly scheduled delivery to a recycling or disposal site may be stored
outside without being in a covered receptacle if it is stored so that it does
not create a rodent harborage problem.
(n)
Covering Receptacles.
Receptacles and waste handling units for refuse, recyclables, and returnables
shall be kept covered:
1. Inside the food
service establishment if the receptacles and units:
(i) Contain food residue and are not in
continuous use; or
(ii) After they
are filled; and
2. With
tight-fitting lids or doors if kept outside the food service
establishment.
(o)
Using Drain Plugs. Drains in receptacles and waste handling units
for refuse, recyclables, and returnables shall have drain plugs in
place.
(p)
Maintaining Refuse
Areas and Enclosures. A storage area and enclosure for refuse,
recyclables, or returnables shall be maintained free of unnecessary items and
clean.
(q)
Cleaning
Receptacles.
1. Receptacles and waste
handling units for refuse, recyclables, and returnables shall be thoroughly
cleaned in a way that does not contaminate food, equipment, utensils, linens,
or single-service and single-use articles, and waste water shall be disposed of
as specified under subsection (4)(e) of this Rule.
2. Soiled receptacles and waste handling
units for refuse, recyclables, and returnables shall be single-use
articles.P
(r)
Frequency. Refuse,
recyclables, and returnables shall be removed from the premises at a frequency
that will minimize the development of objectionable odors and other conditions
that attract or harbor insects and rodents.
(s)
Receptacles or Vehicles.
Refuse, recyclables, and returnables shall be removed from the premises by way
of:
1. Portable receptacles that are
constructed and maintained according to law; or
2. A transport vehicle that is constructed,
maintained, and operated according to law.
(t)
Community or Individual
Facility. Solid waste not disposed of through the sewage system such as
through grinders and pulpers shall be recycled or disposed of in an approved
public or private community recycling or refuse facility; or solid waste shall
be disposed of in an individual refuse facility such as a landfill or
incinerator which is sized, constructed, maintained, and operated according to
law.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.