(a) Drinking water shall be obtained from an approved source that is:(1) A public water system; or(2) A nonpublic water system that is constructed, maintained, and operated according to law.(b) A drinking 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, that may introduce contaminants to the system.(c) Bottled drinking water used or sold in a food establishment shall be obtained from approved sources in accordance with 21 CFR 129, entitled "Processing and bottling of bottled drinking water".(d) Standards. Except as specified in subsection (e):(1) Water from a public water system shall meet 40 CFR 141, entitled "National primary drinking water regulations" and state drinking water quality standards; and(2) Water from a nonpublic water system shall meet state drinking water quality standards.(e) Nondrinking water. (1) A nondrinking water supply shall be used only if its use is approved;(2) Nondrinking water shall be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, and fire protection.(f) Except when used as specified in subsection (e), water from a nonpublic water system shall be sampled and tested as required by the department.(g) The most recent sample report for the nonpublic water system shall be retained on file in the food establishment or the report shall be maintained as specified by state water quality regulations.(h) Capacity. (1) The water source and system shall be of sufficient capacity to meet the peak water demand's of the food establishment;(2) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.(i) 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 in subsection (k)(1) and (2) to a special event food establishment or in response to a temporary Interruption of a water supply need not be under pressure.(j) Water shall be received from the source through the use of:(1) An approved public water main; or(2) One or more of the following that shall be constructed, maintained, and operated according to law:(A) Nonpublic water main, water pumps, pipes, hoses, connections, and other appurtenances;(B) Water transport vehicles or other approved water transport delivery system; or(k) Water meeting the requirements specified in subsections (a) to (i) shall be made available for a mobile facility, for a special event food establishment without a permanent water supply, and for a food establishment with a temporary interruption of its water supply through:(1) A supply of containers of commercially bottled drinking water;(2) One or more closed portable water containers;(3) An enclosed vehicular water tank; or(4) An on-premises water storage tank.[Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)