Article 3. Mobile Water And Wastewater Tanks of California Health And Safety Code >> Division 104. >> Part 7. >> Chapter 7. >> Article 3.

(a) Nonpermanent food facilities that handle nonprepackaged food shall be equipped with potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided.
  (b) Permanent food facilities shall be in compliance with Sections 114190 to 114201, inclusive.

Materials that are used in the construction of potable water and wastewater tanks and appurtenances shall be safe, durable, corrosion-resistant, nonabsorbent, and finished to have a smooth, easily cleanable surface.

Potable water tanks and wastewater tanks shall be sloped to an outlet that ensures complete drainage of the tank and designed and constructed so as to be easily and completely drained.

(a) The water system shall be designed and constructed using materials that enable water to be introduced without contamination.
  (b) All tanks, line couplings, valves, and all other plumbing shall be designed, installed, maintained, and constructed of materials that will not contaminate the water supply, food, utensils, or equipment.
  (c) All waste lines shall be connected to wastewater tanks with watertight seals.
  (d) Any connection to a wastewater tank shall preclude the possibility of contaminating any food, food-contact surface, or utensil.

(a) Any potable water or wastewater tank mounted within a mobile food facility or mobile support unit shall have an air vent overflow provided in a manner that will prevent potential flooding of the interior of the facility.
  (b) If provided, a water tank vent shall terminate in a downward direction and shall be covered with 16 mesh per square inch screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area that is not protected from windblown dirt and debris.

Hoses used in conjunction with nonpermanent food facilities shall meet all of the following requirements:
  (a) A hose used for conveying potable water from a water tank shall be:
  (1) Safe.
  (2) Durable, corrosion-resistant, and nonabsorbent.
  (3) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
  (4) Finished with a smooth interior surface.
  (5) Protected from contamination at all times.
  (6) Clearly and durably identified as to its use if not permanently attached.
  (b) Liquid waste lines shall not be the same color as hoses used for potable water.
  (c) Hoses used on a mobile food facility or a mobile support unit and potable water tank connectors shall have matching connecting devices. Devices for external cleaning shall not be used for potable water purposes on the mobile food facility. Hoses and faucets equipped with quick connect and disconnect devices for these purposes shall be deemed to meet the requirements of this subdivision. Exterior hose-connection valves shall be attached to mobile food facilities or mobile support units and shall be located above the ground with an approved water connection.

(a) A potable water tank of sufficient capacity to furnish an adequate quantity of potable water for food preparation, warewashing, and handwashing purposes shall be provided for nonpermanent food facilities.
  (b) At least five gallons of water shall be provided exclusively for handwashing for each nonpermanent food facility. Any water need for other purposes shall be in addition to the five gallons for handwashing.
  (c) Except as specified in subdivision (d), at least 25 gallons of water shall be provided for food preparation and warewashing.
  (d) At least 15 gallons of water shall be provided for nonpermanent food facilities that conduct limited food preparation.
  (e) The water delivery system shall deliver at least one gallon per minute to each sink basin.

A potable water tank shall be enclosed from the filling inlet to the discharge outlet and emptied to ensure complete drainage of the tank.

(a) Water tanks shall be designed with an access port for inspection and cleaning. The access port shall be in the top of the tank and flanged upward at least one-half inch and equipped with a port cover assembly that is provided with a gasket and a device for securing the cover in place and flanged to overlap the opening and sloped to drain.
  (b) Notwithstanding subdivision (a), water tanks that are not accessible for inspection may comply with this section by submitting written operational procedures for the cleaning and sanitizing of the potable water tank. The enforcement agency shall review and approve the procedures prior to implementation and an approved copy shall be kept on the mobile food facility during hours of operation.

A fitting with "V" type threads on a water tank inlet or outlet shall be allowed only when a hose is permanently attached.

(a) Potable water tanks shall be installed in a manner that will allow water to be filled with an easily accessible inlet.
  (b) A potable water tank's inlet and outlet shall be positioned so that they are protected from contaminants such as waste discharge, dust, oil, or grease.
  (c) Nonpermanent food facilities shall be provided with a connection of a size and type that will prevent its use for any other service and shall be constructed so that backflow and other contamination of the water supply is prevented.

A filter that does not pass oil or oil vapors shall be installed in the air supply line between the compressor and potable water system when compressed air is used to pressurize the water tank system.

If not in use, a potable water tank and hose inlet and outlet fitting shall be protected using a cap and keeper chain, quick disconnect, closed cabinet, closed storage tube, or other approved protective cover or device.

A nonpermanent food facility's potable water tank inlet shall be three-fourths inch in inner diameter or less and provided with a hose connection of a size or type that will prevent its use for any other service.

A water tank, pump, and hoses shall be flushed and sanitized before being placed in service after construction, repair, modification, and periods of nonuse.

A person shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented.

A water tank, pump, and hoses used for conveying potable water shall not be used for any other purpose.

(a) Potable water tanks may be constructed in a manner that will allow for a potable water tank to be removed from within the nonpermanent food facility compartments for refilling or replacing.
  (b) Refilling of a potable water tank shall be conducted through an approved and sanitary method, such as at the commissary.
  (c) Storage of any prefilled water tank, or empty and clean water tanks, or both, shall be within the nonpermanent food facility or in an approved manner that will protect against contamination.

(a) Wastewater tanks shall be of a capacity commensurate with the level of food handling activity.
  (b) Wastewater tanks shall have a minimum capacity that is 50 percent greater than the potable water tanks. In no case shall the wastewater capacity be less than 7.5 gallons. Where potable water for the preparation of a food or beverage is supplied, an additional wastewater tank capacity equal to at least 15 percent of the water supply shall be provided.
  (c) Additional wastewater tank capacity may be required where wastewater production is likely to exceed tank capacity.
  (d) Where ice is utilized in the storage, display, or service of food or beverages, an additional minimum wastewater holding tank shall be provided with a capacity equal to one-third of the volume of the ice cabinet to accommodate the drainage of ice melt.
  (e) Wastewater tanks on nonpermanent food facilities shall be equipped with a shut-off valve.

(a) Wastewater tanks may be constructed in a manner that will allow the wastewater tank to be removed from within the approved nonpermanent food facility compartments for replacing.
  (b) Retail food operations shall cease during removal and replacement of tanks.
  (c) Sewage and other liquid wastes shall be removed from a nonpermanent food facility at an approved waste servicing area or by an approved sewage transport vehicle in such a way that a public health hazard or nuisance is not created.

Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.