Rule 511-6-2-.07 - Water Supply and Sanitizing(1) The water supply shall comply with all Federal, State and local laws and/or ordinances related to safe drinking water. The following shall apply as well: (a) A public water system must be used by any tourist accommodation that regularly serves an average of twenty-five trailer spaces or guestrooms daily for at least sixty days out of the year. This applies to such places as hotels, motels, trailer parks or cottages.(b) A nonpublic water system serving less than twenty-five trailer spaces or guestrooms, must be constructed, maintained, and operated according to applicable state and local codes and procedures, as amended.(2) Cold running water under pressure shall be provided to all equipment that uses water. Hot and cold running water under pressure shall be provided to all lavatories, bathing facilities, laundry facilities, and water-using equipment where eating and drinking utensils are washed. In all new tourist accommodations, and where possible in existing tourist accommodations, hot water in all guest rooms shall not exceed 120°F.(3) The water supply shall be protected so as to preclude the possibility of back siphonage. Below grade stop and wastes cocks or hose bibs shall not be used.(4) Hoses used for filling trailer water tanks shall be stored under sanitary conditions, used for no other purposes, and handled so that back siphonage cannot occur and contaminants will not be introduced into the trailer's water tank. A hose connected to a potable water service outlet that is intended for human consumption must not be long enough to reach any wastewater dump station.(5) Water glasses, ice buckets and other multi-use utensils provided for tourist's use in a guestroom or dwelling unit shall be washed, rinsed, and sanitized, in a 3-compartment, warewashing sink dedicated for that purpose only. They shall be thoroughly cleaned in the first compartment in a warm soapy solution; rinsed clean of soap and debris in warm clean water in the second compartment; and sanitized as specified in subsection (5) (d) 1, 2, 3, 4, and 5 using chemical sanitizers or sanitized by hot water as specified in subsection (5) (e), after each occupancy and as needed during occupancy. Where approved sanitizing methods are not provided, single service and single use articles, such as paper or plastic cups shall be made available in lieu of glasses and shall be discarded after one use. In lieu of sanitizing ice buckets, a sanitary, food grade, plastic bag, large enough to line the bucket and overlap the top edge may be provided for use by a single occupant. (a) In addition to a dedicated 3-compartment warewashing sink, a commercial warewasher may be utilized if certified by ANSI/NSF as meeting standard 3 or equivalent for commercial warewashing equipment and it is maintained in good repair and operating according to its manufacturer's specifications.(b) If a warewasher is provided in the room of the tourist accommodation, or if the operators provide a non-commercial warewasher (i.e. dishwasher) to clean and sanitize multi-use equipment and utensils between room occupancies, then the machine must comply with the following: 1. The warewasher must be able to remove all physical soil from all surfaces of dishes and;2. Be equipped with a high temperature rinse cycle such as a sani-cycle and all cycles on the machine must be used (prewash, wash, sanitizing rinse) and be certified by NSF standards or;3. If no high temperature rinse cycle is provided, the hot water supplied to the machine must be at a minimum of 155º F (68º C). The operator shall use a maximum registering thermometer or a heat thermal label to assure that the sanitizing rinse water temperature is a minimum of 155ºF (68ºC). The operator must record quarterly each warewasher temperature reading for review at the discretion of the Health Authority.(c) The warewasher must be installed and operated according to manufacturer's instructions for the highest level of sanitization possible when sanitizing kitchen facilities' utensils and tableware. A copy of the instructions must be available on the premises at all times.(d) A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under this subsection shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), shall be used in accordance with the Environmental Protection Agency (EPA)-approved manufacturer's label use instructions, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Minimum Concentration | Minimum Temperature |
mg/L | pH 10 or less oC (oF) | pH 8 or less oC (oF) |
25 | 49 (120) | 49 (120) |
50 | 38 (100) | 24 (75) |
100 | 13 (55) | 13 (55) |
2. An iodine solution shall have a minimum temperature of 75ºF (24ºC), minimum concentration between 12.5 ppm and 25 ppm, and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective;3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the manufacturer's label;4. If another solution of a chemical specified under 1 - 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; or5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used; it shall be applied in accordance with the manufacturer's use directions included in the labeling.6. The operator shall provide a test kit or device that measures the sanitizing agent's concentration in the solution. Each time a user replaces the solution; they shall measure the concentration of the sanitizer in parts per million.(e) Hot water may be used to sanitize glasses, ice buckets and other multi-use utensils in a 3-compartmented, warewashing sink, after they have been thoroughly cleaned in the first compartment in a warm soapy solution; and then rinsed clean of soap and debris in clean warm water in the second compartment. These items will then be immersed for at least 30 seconds in water at a temperature of 171°F (77°C) or above and then air-dried before use and/or storage.(6) Single- service items placed in a guestroom or dwelling units shall be commercially pre-wrapped to protect against contamination. Water glasses shall be inverted on a clean surface or covered with a single-service lid and other multi-use utensils shall be protected from contamination in a manner approved by the Health Authority. Equipment, utensils, dishes, etc. in kitchenettes provided for guest use shall be kept clean and sanitized between each tourist's occupancy. If kitchenettes are provided for tourist use, then dishwashing detergent shall be made available for tourist use.(7) Drinking founts shall be constructed of impervious material and shall have an angle-jet nozzle above the overflow rim of the bowl. The nozzle shall be protected by a non-oxidizing guard and the bowl shall be constructed of an easily cleanable material.(8) If self-service ice is provided, then it shall be from an approved water supply. In all new tourist accommodations, and in existing tourist accommodations when machines are replaced, only automatic dispensing ice machines will be allowed. In existing tourist accommodations permitted prior to the adoption of this rule, the use of existing self-service ice-storage bins may be continued, provided that the machines are maintained in good repair and capable of being properly cleaned and sanitized according to the manufacturer's recommendations. Further, a copy of the manufacturer's cleaning instructions shall be maintained onsite for review at the request of the Health Authority. Scoops, ice buckets, and other ice handling equipment, shall be of easily cleanable material and construction. They shall be stored in a clean place and shall be kept clean. Glassware shall not be used to scoop ice.Ga. Comp. R. & Regs. R. 511-6-2-.07
O.C.G.A. §§ 31-2A-6 and 31-28-5.
Original Rule entitled "Water Supply and Sanitizing" adopted. F. Jul. 16, 2013; eff. Jan. 1, 2014, as specified by the Agency.