- (a) The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Mobile and seasonal food establishments shall have a minimum water capacity of at least ten (10) gallons. Pushcarts shall have a minimum water capacity of at least five (5) gallons.
- (b) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
Added at 23 Ok Reg 2358, eff 6-25-06
Amended at 33 Ok Reg 1520, eff 9-11-16