The person-in-charge shall ensure that: Potable water is: Obtained from a water supply system that complies with Environment Article, Title 9, Annotated Code of Maryland, and COMAR 26.04.04; and Meets the standards of quality specified in Environment Article, Title 9, Annotated Code of Maryland, and COMAR 26.04.01; Non-potable water for non-culinary purposes such as air conditioning or fire protection is used only if the system complies with §H(3) of this regulation; Except for a temporary food service facility where water under pressure is not available, hot and cold running water under pressure is provided: In all areas where: Food is prepared; and Equipment and utensils are washed; and With sufficient water capacity, pressure, and hot water generation and distribution to meet peak demands throughout the facility; Drinking water, if not dispensed through the water supply system of the food service facility, is potable and stored in a container that meets all applicable laws, ordinances, and regulations; Steam that contacts food is free from deleterious or harmful matter that might adulterate food; All water-carried sewage is disposed of by: A public sewerage system; or An approved sewage disposal system constructed and operated in conformance with applicable State and local laws, ordinances, and regulations; Where water-carried disposal methods are not possible, non-water-carried sewage disposal facilities are utilized if: The method has been approved by the approving authority as meeting State and local requirements; and The facilities are: In conformance with applicable State and local laws, ordinances, and regulations; and Located outside and not attached to the establishment; Plumbing is sized, installed, and maintained so that: The plumbing complies with applicable State and local plumbing laws, ordinances, and regulations; The potable water supply system is: Installed in a manner that prevents backflow or backsiphonage; and Not connected with a non-potable water system in a manner that would allow non-potable water to be drawn or discharged into the potable water supply system; The piping of a non-potable water system is: Marked so that the piping is readily distinguishable from piping that carries potable water, such as with distinctive yellow-colored paint; and Not connected to equipment or other outlets in the food preparation area; Indirect waste piping is provided to a: Food preparation or utensil washing sink; Refrigerator coil; Ice making machine; Steam kettle; Coffee urn or brewer; Hot or cold drink machine; Steam table; Potato peeler; Warewashing machine, unless: The machine is located within 5 feet of a trapped floor drain; and The waste piping is connected directly to the inlet side of a floor drain trap vented in conformance with applicable State and local laws, ordinances, and regulations; and Similar piece of equipment in which food, portable equipment, or utensils are placed; Each compartment of a multiple compartment sink is indirectly drained to a trapped and vented plumbing receptor through an air gap that complies with State and local laws, regulations, and ordinances: From a separate pipe through the air gap and into the plumbing receptor; or Through the air gap into a single manifolded branch and into the plumbing receptor; Plumbing receptors receiving the discharge of indirect waste pipes: Have a shape and capacity that will prevent splashing or flooding; and Are accessible for cleaning and inspection; Food waste grinders are connected and trapped separately from other fixtures or sink compartments; Floor drains subject to evaporation have: A water seal of at least 4 inches; Water fed from a plumbing fixture that complies with State and local laws, regulations, and ordinances; or An automatic priming device that complies with State and local laws, regulations, and ordinances; Floor drains in storerooms, refrigerated rooms, walk-in coolers, or other locations where food is stored, have indirect waste piping; Hand sinks in food preparation tables and counters discharge through an air gap into a floor sink or receptor that is trapped and vented; and Except when required by building design, waste pipes and fixtures are: Not located over food storage, preparation, or serving areas; and Where installed over food storage, preparation, or serving areas, food is protected by one or more of the following: Pipe joining methods that will preclude leakage; Using wall-mounted fixtures; Limiting the number of pipe joints; Pressure testing the piping; Thermally insulating pipes to prevent condensation; and Installing integral seepage pans or pipe sleeves; Toilet facilities are: Sufficient in number to serve the facility; Conveniently located; Accessible to employees at all times; Except as specified in Health-General Article, §21-325(b), Annotated Code of Maryland, for facilities established after January 1, 1979, provided for patrons whenever a food service facility: Prepares food and provides seating; or Is a carry-out facility with indoor tables used for dining; Installed in accordance with applicable State and local laws, ordinances, and regulations; Designed with fixtures that are: Of sanitary design; and Readily cleanable; Kept: Clean; In good repair; and Free of objectionable odor; and Supplied with: Toilet tissue at each toilet at all times; and Receptacles that are easily cleanable and covered for waste materials in toilet rooms for women; Toilet rooms: Are completely enclosed; Are equipped with self-closing doors except when a toilet room without doors is approved by the approving authority based on a review that shows that: Doors would impede the use of the toilet room; and The requirements in §J(3)—(6) of this regulation are met; Provide privacy; Are provided mechanical ventilation that: Exhausts air at the rate of 2 cubic feet per minute per square foot of floor area; and Allows the entrance of an equal amount of makeup air; Prevent the entry of insects and vermin; and Do not open directly into the kitchen or food preparation areas; Hand washing facilities are: Located: In each food preparation and processing area; In each utensil washing area; and Adjacent to all toilet rooms; Accessible at all times; Equipped with an adequate supply of hand-cleaning soap or detergent; Equipped with a means of drying hands, such as: Individual towels in dispensers; or An effective hand-drying device; Equipped with a waste receptacle; and Kept clean and in good repair; Hand sinks are: Installed in accordance with applicable State and local laws, ordinances, and regulations; Able to discharge: Hot and cold running water; or Tempered running water at a temperature of at least 100°F through: A mixing valve; A combination faucet; or Any slow closing or metering faucet that provides a flow of water for at least 15 seconds before the faucet has to be reactivated; and Utensil washing vats, food preparation sinks, or mop sinks are not used as hand sinks.