(1) The water supply shall be adequate, of a safe, sanitary quality, and from an approved public or private water supply system which is constructed, protected, operated and maintained in conformance with applicable state and local laws, ordinances and requirements; provided that, if approved by the health authority, a non-potable water supply system may be permitted within the establishment for purposes such as air conditioning, compressor cooling and fire protection, and the non-potable water pipes must be labeled as such or color coded.

(2) Hot and cold running water, under pressure, shall be provided in all areas where food is prepared, and where equipment and utensils are washed.

(3) All water not piped into the establishment directly from the source shall be transported, handled, stored and dispensed in a sanitary manner. Such water shall be given supplementary treatment under order of the health authority.

(4) Drinking water, if not dispensed through the water supply system of the food establishment, may be stored in a separate non-pressurized tank, reservoir or other container. Stored water shall be given supplementary treatment when approved by the health authority.

(5) Ice shall be made from water meeting the requirements of (1) of this rule, in an ice-making machine which is located, installed, operated and maintained so as to prevent contamination of the ice, or shall be obtained from a source approved by the health authority.

(6) Ice shall be handled, transported, and stored in such a manner as to be protected against contamination. If block ice is used, the outer surfaces shall be thoroughly rinsed so as to remove any soil before it is used for any purpose.

(7) If ice crushers are used, they shall be maintained in a clean condition and shall be covered when not in use.

(8) If ice is used, approved containers and utensils shall be provided for storing and serving it in a sanitary manner. Ice buckets, other containers and scoops, unless they are of the single service type, shall be of a smooth, impervious material, and designed to facilitate cleaning. They shall be kept clean, and shall be stored and handled in a sanitary manner. Only sanitary containers shall be used for the transportation or storage of any ice used in the food processing establishment. Canvas containers shall not be used unless provided with a sanitary, single service liner so as to completely protect the ice.