Commercial Establishments

Restaurants, Hotels, Convenience Stores

During a boil water advisory

General Procedures

Do not serve or consume:

  • water that has not been disinfected,
  • ice or drinks made with water that has not been disinfected, or
  • raw foods rinsed with water that has not been disinfected.

Discontinue service of equipment with water line connections (e.g., post-mix beverage machines, spray misters, auto-fill coffee/tea makers, instant hot water heaters, ice machines, etc.).

Discard ice made prior to the boil water advisory issuance and discontinue making ice. Use commercially-manufactured ice.

All employees with diarrheal illness should be regulated by standard rules of exclusion from work.

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Drinking Water

For drinking water, use:

  • commercially-bottled water
  • and/or water that has been disinfected for Cryptosporidium by:
    • boiling at a rolling boil for 1 minute (at altitudes greater than 6,562 feet (>2,000 m), boil water for 3 minutes), or
    • distilling
  • and/or water hauled from an approved public water supply in a covered sanitized container
  • and/or water from a licensed drinking water hauler truck.

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Cooking and Food Preparation

For cooking and food preparation:

  • Discard any ready-to-eat food prepared with water prior to the discovery of the water contamination.
  • Prepare/cook ready-to-eat food using the drinking water alternatives listed above and/or restrict the menu to items that do not require water.

For equipment/utensils/tableware in cooking and food preparation:

  • Use single service/use articles.
    and/or
    Clean and sanitize equipment/utensils/tableware using the drinking water alternatives listed above. Follow the established procedures to wash, rinse, and sanitize.
  • Cryptosporidium on equipment/utensils/tableware may be disinfected using dishwashing machines that have a dry cycle or a final rinse that exceeds 113°F for 20 minutes or 122°F for 5 minutes or 162°F for 1 minute.
  • Discontinue operations when inventories of clean equipment/utensils/tableware are exhausted.

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Handwashing

For handwashing, wet hands with the drinking water alternatives listed above and apply liquid, bar, or powder soap.

  • Rub hands together vigorously for 20 seconds, making sure to lather and scrub all surfaces, including backs of hands, wrists, between fingers, and under fingernails.
  • Rinse hands well with running water – if running water is not available, water may be poured on the hands by another person.
  • Dry hands with paper towels or an air dryer.
  • Use the paper towels to turn off the faucet, if applicable.

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When the boil water advisory is cancelled
  • Make sure equipment with water line connections (e.g., filters, post-mix beverage machines, spray misters, auto-fill coffee/tea makers, instant hot water heaters, ice machines, glass washers, dishwashers, etc.) is flushed, cleaned, and sanitized according to manufacturers’ instructions.
  • Managers of large buildings with water-holding reservoirs should consult their facility engineer and health department about draining the reservoir.
  • Flush pipes and faucets. Run cold water faucets continuously for at least 5 minutes.
  • Flush drinking fountains. Run water continuously for at least 5 minutes.
  • Run water softeners through a regeneration cycle.
  • Drain and refill hot water heaters set below 113°F.
  • Change all point-of-entry and point-of-use water filters, including those associated with equipment that uses water.

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