The person-in-charge shall ensure that: The water supply is adequate for the operations intended and is: From an approved potable source; At an adequate temperature; Under adequate pressure; and Protected against backflow; All plumbing is of adequate size and is designed, installed, and maintained to: Carry adequate quantities of water to required locations throughout the plant; Convey sewage and liquid waste from the plant; Prevent contamination of: Food; Water supplies; Equipment; Utensils; and Food-packaging materials; Ensure sanitary conditions; Prevent backflow from, or cross-connection between, piping systems that carry wastewater and potable water; and Be in compliance with State and local codes; Adequate floor drainage is provided in all areas where: Floors are subject to water accumulation during cleaning; or Normal operations release or discharge water or other liquid waste on the floor; Floors are sloped to floor drains to prevent water accumulation and ponding; Sewage and wastewater is discharged: In compliance with applicable laws and regulations; Into a sewage disposal system that meets all applicable State and local codes; or Through other acceptable means approved by the Department; Toilet facilities: Are readily accessible and adequate in number for employee use; Are kept clean and are not a potential source of contamination of: Food; Food-contact surfaces; and Food-packaging materials; and Are provided with: Signage that instructs individuals to wash their hands before returning to work; Mechanical air exhaust and intake of an equal amount of makeup air at the rate of 2 cubic feet per minute of air for each square foot of floor area or a screened window that allows the adequate exchange of outside air; Floors, walls, and a ceiling that are: Smooth; Washable; Easily cleanable; and Impervious to water; Floor-wall junctures that are sealed to be impervious to water; Adequate lighting; and Hand washing facilities as specified in §G of this regulation; Hand washing facilities: Are provided that are adequate in number and conveniently located in areas where food is processed or equipment or utensils are washed and sanitized; and Are supplied with: Soap; Warm water of sufficient volume, under pressure for effective hand washing; Paper towels or warm air hand drying device; A conveniently located trash receptacle; and Hand sanitizer, if necessary to protect against contamination; and Solid waste: Is handled and disposed of using waste containers that are: Adequate in number and size to maintain sanitary conditions; Conveniently located where waste is generated; Easily cleanable; Leak proof; and Emptied and cleaned at a frequency that maintains sanitary conditions; and Is handled, stored, and disposed of in a manner that: Minimizes the development of odors; Minimizes the potential for becoming an attractant or harborage for pests; Meets all applicable State and local codes; and Protects against contamination of: Food; Food-contact surfaces; Food-packaging materials; Water supplies; and Plant and grounds.