RULES OF - Cobb & Douglas Public Health

Chapter 290-5-14
Food Service
290-5-14-.06 Sanitary Facilities and Controls. Amended. (2) Plumbing System. (cont.)
(c) Handwashing Sink Installation.
1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least
100ºF (38ºC) through a mixing valve or combination faucet.
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).
(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.
(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 2 of this subsection, at least one (1) handwashing sink, a number of
handwashing sinks necessary for their convenient use by employees in areas specified under
subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law
shall be provided.
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.
Cobb and Douglas County Public Health
Douglas Food Service Code
108