(a) Capacity.*
- (1) The water source and system shall be of sufficient capacity to meet the peak water demands of the retail food establishment. Pf
- (2) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment. Pf
- (b) Pressure. 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 under 20 CAR § 194-102(b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf