(a) Quality.

1. (1) All water provided shall be in accordance with the physical, chemical, and bacteriological requirements of the United States Public Health Service Drinking Water Standards, or the latest revision thereof.
2. (2) Where a public water system is available, a connection must be made thereto.

3. (3) If a source other than a public water supply is used, it shall:

   1. (A) Meet the requirements of the Rules Pertaining to Semi Public Water Supplies, 20 CAR pt. 141; and
   2. (B) Be chlorinated adequately.

(c) Distribution and storage.

1. (1)

   1. (A) All water should be delivered under pressure through a system of distribution lines to water outlets of approved design.
   2. (B) The minimum pressure at any point in the system shall be twenty pounds per square inch (20 psi).
2. (2) Storage facilities equal to one-half (1/2) of one (1) day's total water usage is recommended.
3. (3) Hydrants equipped with self-closing faucets shall be provided at a ratio of not less than one (1) for every one thousand (1,000) persons or fraction thereof.

4. (4)

   1. (A) Each faucet shall be mounted on a minimum thirty-six-inch riser.
   2. (B) The riser is to be securely mounted to a supporting structure equal in strength to a four inch by four inch (4” x 4”) timber that is securely anchored in the ground.
   3. (C) Each faucet or hydrant shall have a seepage pit located directly beneath the outlet.
   4. (D) Each pit shall contain at least two and one-half cubic feet (2 1/2 cu. ft.) of clean coarse gravel.
5. (5) If drinking fountains are provided, the water shall be dispensed at an angle and the orifice must be protected by a mouth guard.

6. (6) If camping and activity areas are separately designated:

   1. (A) Forty percent (40%) of the total required faucets shall be located in the activity area or areas; and
   2. (B) Sixty percent (60%) of the total number of required faucets shall be located in the camping area or areas.

7. (7) A minimum of one (1) faucet shall be located not more than twenty-five feet (25’) from:

   1. (A) Each food service facility; and
   2. (B) Any emergency medical facility.