1. (1) sinks are supplied with potable hot water and cold water from:

   1. (a) an approved public water system as defined in Section 19-4-102;
   2. (b) a source that meets the local health department's regulations regarding the safety of drinking water if the local health department with jurisdiction over the microenterprise home kitchen has regulations regarding the safety of drinking water; or

   3. (c) a water source that is tested at least once per month for bacteriologic quality, and at least once in every three-year

      period for lead and copper; and

2. (2) food preparation and food sales are discontinued in the event of a disruption of potable water service lasting more than ten minutes.

The operator shall ensure that:

KEY: microenterprise, home kitchen, food, public health

Date of Last Change: October 21, 2025

Authorizing, and Implemented or Interpreted Law: 26B-1-202; 26B-7-402; 26B-7-416