Standard Operating Procedures for Water Line Response and Repair. 2/12/2014 Illinois State University Environmental Health and Safety

Transcription

1 Standard Operating Procedures for Water Line Response and Repair 2/12/2014 Illinois State University Environmental Health and Safety

2 Contents I. PURPOSE... 2 II. DEFINITIONS... 2 III. RESPONSIBILITIES... 2 IV. PROCEDURES... 3 Appendix 1: Contacts... 6 Appendix 2: Example Posting... 7 Appendix 3: Frequently Asked Questions (FAQ)... 8 Appendix 4: Summary of Response Procedures... 9 Appendix 4a: Procedures for Town of Normal Water Main Break... 9 Appendix 4b: Procedures for Water Main Break Appendix 4c: Procedures for Responding to Exterior Service Line Repairs Appendix 4d: Procedures for Water Line Repairs in Buildings Appendix 4e: Responding to Immediate Water Loss Campus Dining Services Appendix 4f: Responding to Water Service Interruption Campus Dining Services Appendix 4g: Responding to Water Quality Issues Campus Dining Services

3 I. PURPOSE Whenever the water pressure in a potable water system drops below 20 psi, contamination can occur. Not only is it possible for dirt, bacteria, or other debris to enter the system through the break in the line, there is the possibility for backsiphonage from within the building as a result of a drop in line pressure. If potable water line pressure drops below 20 psi, a boil order must be implemented until such time as the water meets the IEPA water qualifications for consumption. To ensure the quality of drinking water, the following procedures will be followed whenever a potable water distribution system is to be repaired or has been compromised. These procedures are intended for anyone who works with the University water system (e.g.: Heating Plant personnel, outside contractors, etc.). II. DEFINITIONS Isolated The water line has no water running into it from either the source (i.e. the main water line) or from the distribution point (i.e. the building). Distribution Point Point at which the water leaves the water system for use by consumers. Building Lines Lines that are within the physical confines of a building, but are not part of the service line. Service Lines Lines that carry water from the water main to the building being served. Water Main A principal pipe in a system of pipes for conveying water. Boil Order A directive from the ISU Water Operator to the water consumers. Prior to consumption, individuals using water from a system under a boil order must boil the water to destroy any bacteria that may be present. This is a preventative measure for the health of the consumers. Potentially Hazardous Water Contamination - the presence of an unknown pollutant that has appeared in the potable water system that may or may not constitute a health threat. Examples include odd tastes or odors that suddenly appear, discolored water, etc. ISU Water Operator Water Treatment Operator that carries a class A or B water treatment license from the State of Illinois. III. RESPONSIBILITIES 2

4 Plumbing Foreman - Contact Facilities Management Superintendent of Building Maintenance, J.U.L.I.E, ISU Heating Plant, EHS and ISU Water Operator as needed; Foreman will direct repair operations. Superintendent of Building Maintenance - Direct FM personnel to notify building occupants; Coordinate posting of consumer alerts; Act as central point of communication. Water Operator Foreman - Issue Boil Orders; Notify Mclean County Health Department of water loss; Take bacteriological samples; Measure chlorine residual; Assign flushing locations; Clear Boil Order. ISU Heating Plant - Coordinate shutdown of building equipment that requires water to maintain operation. Associate Director of Campus Dining Services - Oversee Dining Services Emergency Operation Procedures; Notify Subway operators affected of service interruption. Executive Chef Coordinate Dining Services response to service interruption. ISU Electrical Foreman Assist J.U.L.I.E utility locate any and all utilities when utilities are under the jurisdiction of ISU. IV. PROCEDURES For any break or leak to the ISU Potable Water System, the ISU Plumbing Foreman (or his designee) will be contacted as soon as the break has been identified. If any building supply line pressure drops below 20 psi coming into the building, the Plumbing Foreman will contact the ISU Water Operator to issue a Boil Order. During repairs of the water distribution system, leaks/breaks should be isolated on both the source and distribution side if possible. Once the repairs are made, the plumbers will re-pressurize the line, supply side first and flush. Flushing should occur at the farthest distribution point away from the break until chlorine residual reaches a minimum of 0.3 mg/liter. The ISU Water Operator Foreman (or their designee) must be contacted to take bacteriological samples and check chlorine residual before a water system can be declared potable. In cases where the service interruption causes the water to be shut off, several distribution points may need to be opened to adequately flush the lines until an adequate chlorine residual is measured. The number of distribution points to be flushed and tested will be determined by the ISU Water Operator. If the proper chlorine residual of the water cannot be reached, the lines will need to be reflushed and chlorine residual re-tested. If after flushing there are still problems obtaining adequate chlorine residual, the Boil Order will be continued until the water can be sampled and analyzed for quality. 3

5 Service Lines should be isolated from the source and distribution point during repairs. When service lines are interrupted, the Plumbing Foreman, ISU Water Operator Foreman and the Heating Plant must be notified prior to the start of repairs. If possible, pressure should be maintained on the system until the line is uncovered. Once the pipe is uncovered, the source of the water should either be shut off or the pressure reduced to the point the line can be repaired. Whenever possible, the water line should be isolated on both the source and distribution side of the line. Once the line is repaired, the pipe should be chlorinated with adequate amounts of dry chlorine (as determined by the responding plumber). After dry chlorine has been added and the line charged, the water line will sit for minutes to allow adequate contact time for disinfection. Once adequate contact time has passed, the service line will then be flushed by opening the nearest distribution point in the building and allowing the water to run until an adequate chlorine residual is measured by ISU Water Operator Foreman (or designee). Water should be allowed to run for at least five minutes before a chlorine residual test is conducted. If the water pressure to the building has dropped below 20 psi, the ISU Water Operator will issue a Boil Order for the buildings affected. Water Mains are hard to isolate and generally involve shutting off water to several buildings. Any time the water pressure measured at building meters is less than 20 psi, an ISU Water Operator (or designee) will issue a Boil Order. Prior to the start of repairs, ISU Plumbing Foreman, FM Superintendent of Building Maintenance, ISU Heating Plant, ISU Water Treatment Operator Foreman, and EHS must be contacted. At the time of the repair, water pressure in the water main should be maintained until it is uncovered. Once the main is uncovered, the pressure can be reduced and repairs can be made. All attempts should be made to valve off buildings connected to the affected main. If the water pressure to the building has dropped below 20 psi, the ISU Water Operator Foreman (or designee) will issue a Boil Order for the buildings involved. As repairs are completed, an adequate amount of granular chlorine (as determined by the responding plumber) will be added to the main prior to turning water back on. Once charged, the main should be allowed to sit for minutes to allow adequate contact time for the chlorine to disinfect the system. Once the contact time has been met, the line must be flushed for 5 minutes before the ISU Water Operator (or designee) can measure chlorine residual and take a bacteriological sample. Water Loss Campus Dining Services will suspend all food production immediately upon notification of the water service disruption. If warning is given prior to the loss of water service, steps should be taken to implement Dining Services Emergency Shutdown Sanitation Procedures. The dish room will run as many dishes as possible before water service disruption. Three compartment sinks, tilt skillets, and steam jackets will be filled and used as a water source for cleaning during the service interruption. Air voids will be filled and used for hand washing. 4

6 Once the water supply has been terminated, all used dishes will be run through a sanitized dish machine. All surfaces will be sanitized again prior to being used in food preparation. Water Quality Issues Campus Dining Services will suspend all food production immediately upon notification of potentially hazardous water contamination. All food products prepared with the questionable water supply shall be temporarily stored in coolers or freezers. Warning signs shall be posted in areas where the public can access potable water (i.e. drinking water fountains, ice machines, etc.). If necessary, temporary potable water coolers may be supplied to the building/affected area. The ISU Water Operator will take samples from the water supply using the water sampling kit located at Environmental Health and Safety. These samples will be sent to an accredited laboratory for analysis. If water analysis is required outside of normal business hours, either the Water Operator Foreman or Superintendent of Building Maintenance will contact the water analysis laboratory in which a service agreement has already been established. Boil Orders are mandated whenever there is potential contamination of the water system or when the water pressure in a water distribution system drops below 20 psi. Whenever a water main or a service line needs to be repaired and pressure cannot be maintained, a Boil Order will be issued by ISU s Water Operator. Any time a Boil Order is issued, the ISU Water Operator must file a notice with McLean County Health Department It is the responsibility of Facilities Management to notify; EHS, the ISU Water Operator Foreman (or designee) and the occupants of the building when water service will be interrupted. When necessary, the Water Operator Foreman will issue a Boil Order. For buildings under the control of University Housing Services (UHS), the Boil Order will be posted by the UHS office at the direction of the ISU Water Operator Forman (or designee). UHS will disseminate Boil Order information to residence through their normal channels. For all other buildings, the Boil Order will be posted by Facilities Management personnel. Signs declaring the Boil Order will be posted throughout the building as directed by the ISU Water Operator Forman. Areas to be posted are: All public exterior doors leading into the building Drinking Fountains Bathrooms Apartments with restrooms/sinks Kitchens Laundry Rooms Utility Rooms Boil Orders can only be rescinded after water samples have been analyzed for contamination. Sample analysis will take no less than 24 hours. The number of samples taken will be dependent upon several factors determined by the ISU Water Operator Foreman (or designee). Once the samples indicate that the water quality is normal, the ISU Water Operators will notify the affected departments and rescind the boil order. 5

7 Appendix 1: Contacts Contact information is confidential and is not available on the web document. Please contact Environmental Health and Safety if contact information is needed. 6

8 Appendix 2: Example Posting NOTICE BOIL ORDER DATE THE WATER SUPPLY SERVING THIS FACILITY HAS BEEN PLACED UNDER A BOIL ORDER by the Facilities Management Water Operations Division DO NOT CONSUME WATER UNTIL FURTHER NOTICE. QUESTIONS??? PLEASE CALL - 7

9 Appendix 3: Frequently Asked Questions (FAQ) Why must I boil my water? A Boil Order has been issued to your water system because either recent testing has shown the presence of organisms that could cause illness (e.g., fecal or E. coli bacteria), or technical/physical problems in the water system have significantly increased the possibility of bacterial contamination. How can I make my water safe? Boiling the water is the best way to ensure that it is free of illness causing organisms. Bring water to a rolling boil for a minimum of 35 minutes. When it cools, refrigerate the water in clean containers. (A pinch of salt per quart may improve the rather flat taste of boiled water.) If you do not want to boil your water, you can disinfect it by adding 1/8 teaspoon of bleach (common household bleach containing 5.25 percent sodium hypochlorite) per gallon of water. Do not use bleach containing perfume, dyes, or other additives. Can I use bottled water? Buying bottled water may be a feasible alternative to boiling water. Bottled water operations are routinely inspected, and samples are periodically analyzed to ensure they meet health standards. During a Boil Order, can I use my tap water for Drinking Ice cubes Brushing teeth Baby s formula Washing fruit/vegetables Preparing food Coffee maker, ice machine, water or soda dispenser Laundry Watering grass or garden Washing hands Showers or baths No No, and existing ice cubes should be thrown out. See below for information on ice machines. No No No No No. None of these devices should be used if they are directly connected to your water supply. Also, filters are unacceptable for removing bacteria. Once you have been notified that the Boil Order has been lifted, these devices should be cleaned and sanitized according to the operator s manual for the device. Yes. Since there is minimal risk in laundry, other options may be considered such as using bleach in the rinse cycle or avoiding laundry until boil order has been lifted Yes, but fruits/vegetables must be washed using pre-boiled or bottled water before consumption It is recommended that you wash your hands using soap and either bottled water or pre-boiled water. An alcohol based hand sanitizer may also be used. The risk of bathing or showering in tap water is uncertain and so should be avoided, particularly by people with open wounds or who are immune-compromised. For those people who choose to shower or bathe in the tap water, minimize the time spent in the water and be sure to keep your eyes and mouth closed. Babies and young children should not bathe or shower in tap water because they often swallow some water accidentally. 8

10 Appendix 4: Summary of Response Procedures Appendix 4a: Procedures for Town of Normal Water Main Break Assessment Immediate Action Verify the situation 1. Town of Normal will call ISU Heating Plant 24/7 ( ) to notify ISU of a water main break that may affect campus buildings. Information to be conveyed by the Town to ISU Heating Plant: -Name of person providing notification -Phone number for contact at the Town of Normal -Location of the break -Buildings potentially affected (if known) -Timeline for repair 2. Heating Plant will notify FM Superintendent of Building Maintenance of the main break and will relay the information provided by the Town of Normal. 3. FM Superintendent of Building Maintenance will notify ISU Plumbing Foreman, ISU Water Operator Foreman and ISU Environmental Health and Safety and relay information received from the Town of Normal. If the Town of Normal needs to drop pressure in the main, they will contact ISU Heating Plant ( ) prior to dropping pressure. If possible the Town of Normal will give ISU enough lead time to post signs and send out notifications to building occupants. Notifications Follow-up Action 4. Heating Plant will notify the FM Superintendent of Building Maintenance of the impending drop. FM Superintendent of Building Maintenance will notify the ISU Plumbing Foreman of the immanent loss in pressure. 5. Heating Plant will relay the information provided by the Town of Normal to the Water Operator Foreman, Heating Plant Asst. Chief Engineer and the Refrigeration Foreman. 6. Water Operator Foreman will notify Environmental Health and Safety. 7. FM Superintendent of Building Maintenance will direct FM personnel to post Boil Order signs at all building entry ways, water fountains, bathrooms, apartments with sink, etc. within the affected buildings and notify building occupants of impending water shut off. 8. FM personnel will provide contact information to building coordinators to obtain recovery timeline and status information. A list serve notice will be issued at the earliest possible time. 1. ISU Water Operator Foreman will notify the McLean County Health Department that a Boil Order has been issued. Water Operator Foreman will relay the following information to MCHD: - location of the break - buildings affected - timeline for repair. 1. Town of Normal will notify ISU Heating Plant ( ) as soon as repairs are completed. 9

11 2. ISU Heating Plant will relay that information to the FM Superintendent of Building Maintenance, ISU Water Operator Foreman, Assistant Chief Engineer, ISU Plumbing Foreman and ISU Refrigeration Foreman. 3. ISU Water Operator Foreman will relay information to Environmental Health and Safety. 4. ISU Water Operator Foreman will communicate with Town of Normal Water Chemist to determine when clearance samples will be read. 5. Once clearance has been given by the Town of Normal Water Chemist, the ISU Water Operator Foreman will notify the FM Superintendent of Building Maintenance, Environmental Health and Safety, ISU Plumbing Foreman and Heating Plant. 6. Heating Plant will notify Assistant Chief Engineer and Refrigeration Foreman. 7. ISU Plumbing Foreman will have serviced lines flushed in affected areas. 8. ISU Water Operator will test chlorine residual of internal water lines in buildings affected to ensure there is free chlorine available. 9. If results show no contamination and chlorine residual is available in the distribution system, the ISU Water Operator will remove the Boil Order. 10. FM Superintendent of Building Maintenance will have FM personnel remove signs and send an all clear to building coordinators through FM listserve. 10

12 Appendix 4b: Procedures for Water Main Break Assessment Immediate Action Verify the situation 1. Notify Plumbing Foreman. Plumbing Foreman will notify the FM Superintendent of Building Maintenance. 2. Plumbing Foreman (or designee) will make subsequent notifications to: ISU Heating Plant, ISU Water Operator, EHS, etc. 3. FM Superintendent of Building Maintenance will direct FM personnel to notify building occupants of impending water shut off. 4. Facilities Management will contact a plumbing contractor to provide excavation and repair. ISU Grounds will be contacted if assistance is needed. Repair Procedures: 1. Maintain pressure on water main until it is uncovered to reduce the potential for contamination. 2. Isolate the water main from the source side and distribution side if possible. 3. If water main pressure coming into buildings drops below 20 psi, ISU Water Operator will issue a Boil Order for those buildings affected. 4. Boil orders will be issued for a minimum of 24 hours. Buildings under the control of University Housing Services (UHS) will be posted by the UHS office as directed by the ISU Water Operator. UHS will then disseminate the information through their normal channels. For all other buildings, the boil order will be posted by Facilities Management personnel. Signs declaring the boil order will be posted at all building entry ways, water fountains, bathrooms, apartments with sink, etc. within the affected buildings. 5. As repairs are completed, adequate granular chlorine will be added to the main prior to turning water back on. The charged line should be allowed to sit for minutes to allow adequate contact time for the chlorine to disinfect the system. 6. Once the contact time has been met, the Main must be flushed for 5 minutes before the ISU Water Treatment Operator will measure chlorine residual. 7. Flushing should continue until the ISU Water Treatment Operator measures chlorine residual of 0.3 mg/l at the farthest distribution point. 8. ISU Water Operator will collect sample and take to laboratory for bacteriological analysis. Turnaround time for laboratory results will be no less than 24 hours 1. ISU Plumbing Foreman 2. FM Superintendent of Building Maintenance 3. ISU Water Operator 4. ISU Environmental Health and Safety 5. Building Occupants that may be impacted by water outage during repair 6. Notice to McLean County Health Department if Boil Order is issued 7. Town of Normal Water Department 11

13 Follow-up Action 1. ISU Water Operator will contact laboratory 24 hours after sample was submitted for results. 2. ISU Water Operator will test chlorine residual in the water system to ensure there is free chlorine available. 3. If results show no contamination and chlorine residual is available in the distribution system, the ISU Water Operator will remove the Boil Order. 12

14 Appendix 4c: Procedures for Responding to Exterior Service Line Repairs Assessment Immediate Action Notifications Follow-up Actions Verify the situation 1. Notify Plumbing Foreman. Plumbing Foreman (or designee) will notify the FM Superintendent of Building Maintenance. 2. Plumbing Foreman (or designee) will make subsequent notifications to 3. ISU Heating Plant, ISU Water Operator, EHS, etc. 4. FM Superintendent of Building Maintenance will direct FM personnel to notify building occupants of impending water shut off. 5. Facilities Management will contact plumbing contractor to perform excavation and repair. ISU Grounds will be contacted if assistance is needed. Repair Procedures: 1. Maintain pressure on service line until it is uncovered to reduce the potential for contamination. 2. Isolate the water main from the source side and distribution side if possible. 3. As repairs are completed, granular chlorine will be added to the main prior to turning water back on. The charged line should be allowed to sit for minutes to allow adequate contact time for the chlorine to disinfect the system. 4. Once the contact time has been met, the service line must be flushed for 5 minutes before the ISU Water Operator will measure for chlorine residual. 5. Flushing should continue until the ISU Water Operator measures a minimum chlorine residual of 0.3 mg/l at the nearest distribution point. 6. If chlorine residual does not exceed 0.3 mg/l, the ISU Water Operator will issue a boil order for the building affected. For buildings under the control of University Housing Services (UHS), the boil order will be posted by the UHS office as directed by the ISU Water Operator. UHS will then disseminate the information through their normal channels. For all other buildings, the boil order will be posted by Facilities Management personnel. Signs declaring the boil order will be posted at all the water fountains, bathrooms, apartments with sink, etc. within the affected buildings. 7. ISU Water Operator will collect sample (s) and take to a certified laboratory for bacteriological analysis. Turnaround time for laboratory results will be no less than 24 hours. 1. ISU Plumbing Foreman 2. FM Superintendent of Building Maintenance 3. ISU Heating Plant 4. ISU Water Operator 5. ISU Environmental Health and Safety 6. Building Occupants that may be impacted by water outage during repair 7. Notice to McLean County Health Department if Boil Order is issued 1. If a boil order has been issued, the ISU Water Operator will contact the 13

15 laboratory 24 hours after sample was submitted for results. 2. ISU Water Operator will test chlorine residual in the water system to ensure there is free chlorine available. 3. If results show no contamination and chlorine residual is available in the distribution system within the building, the ISU Water Operator will remove the Boil Order. 14

16 Appendix 4d: Procedures for Water Line Repairs in Buildings Assessment Immediate Action Notifications Follow-up Actions Verify the situation 1. Notify Plumbing Foreman. Plumbing Foreman will notify the FM Superintendent of Building Maintenance. 2. Plumbing Foreman (or designee) will make subsequent notifications to ISU Water Operator, ISU Heating Plant, and EHS. 3. FM Superintendent of Building Maintenance will direct FM personnel to notify building occupants, etc. impending water shut off. Repair Procedures: 1. Shut off water line as near to the break as possible. Isolate the water line from the source side and distribution side if possible. 2. Repair the line and turn the water back on, source side first. 3. Proceed to the farthest distribution point on the water line and flush the system for approximately 5 minutes. If a large portion of the building was affected, the ISU Water Operator may need several distribution points to be opened. 4. Once the water line has been flushed, the ISU Water Operator will measure for chlorine residual at each of the distribution points opened. 5. Flushing will continue until the ISU Water Operator measures a minimum chlorine residual of 0.3 mg/l at the distribution point. 1. ISU Plumbing Foreman 2. FM Superintendent of Building Maintenance 3. ISU Heating Plant 4. ISU Water Operator 5. ISU Environmental Health and Safety 6. Building occupants that may be impacted by water outage during repair 1. ISU Water Operator will notify all parties when service has been restored and the water is safe to use. 15

17 Appendix 4e: Responding to Immediate Water Loss Campus Dining Services Assessment Immediate Action Notifications Recovery (once service has been restored) Verify the situation 1. Plumbing Foreman will notify the FM Superintendent of Building Maintenance. 2. FM Superintendent of Building Maintenance will make subsequent notifications to EHS, the Associate Director of Campus Dining, and other FM support as needed. 3. The Associate Director of Campus Dining will notify the Executive Chef, University Sanitarian and the Director of Campus Dining Services. 4. Dining Operations will be managed by the Executive Chef and/or Dining Hall managers Procedures prior to disruption (If Possible) 1. Suspend all food preparation immediately. 2. Scrape/rinse dishes and store in walk-in until water service has been restored and dish machine has been sanitized. 3. If no refrigeration is available, remove food debris and transport dishware to alternate facility to be cleaned there. 4. Dining Hall should switch to paper products immediately when informed of pending water interruption. 5. Empty all ice machines and store ice in freezer in clear, food safe bags. 6. Post Do Not Use signs on ice machines, soda machines, and all other machines that use water 7. Wipe down all surfaces and disinfect with quaternary ammonia. 1. ISU Plumbing Foreman 2. FM Superintendent of Building Maintenance 3. Associate Director of Campus Dining Services 4. ISU Water Operator 5. Environmental Health and Safety/University Sanitarian 6. Hourly Staff will be notified by Dining Hall managers of changes in schedule 7. McLean County Health Department (if needed) 8. Executive Chef will notify delivery vendors of changes to delivery locations 9. BOE Foreman (if needed) 1. If ice was not removed from ice machine prior to water disruption, all of the ice in the machine must be discarded and machine cleaned. 2. Flush supply lines to soda, tea, and machine lines until ISU Water Operator measures a chlorine residual of 0.3 mg/l or greater. 3. Blow out steamers (15 minutes). 4. Run combi ovens as Steam On for 15 minutes. 5. Fill dish machine and run Empty for 5 minutes, drain, fill again and run for 5 minutes. Rinse water should be >180 degrees on both cycles. 6 Wash all surfaces with quaternary ammonia prior to using them for food prep. 16

18 7. Run scraped/rinsed dishes through clean dish machine. 8. As items are cleaned and ready to be used, post a sign ready for use. Only when all equipment has been cleaned and sanitized can food preparation begin. 17

19 Appendix 4f: Responding to Water Service Interruption Campus Dining Services Assessment Immediate Action Notifications Recovery (once service has been restored) Verify the situation 1. Plumbing Foreman will notify the FM Superintendent of Building Maintenance. 2. Plumbing Foreman (or designee) will make subsequent notifications to; ISU Heating Plant, ISU Water Operator, EHS, the Associate Director of Campus Dining, and other FM support as needed. 3. The Associate Director of Campus Dining will notify the Executive Chef, University Sanitarian and the Director of Campus Dining Services. 4. Dining Hall response operations will be managed by the Executive Chef and/or Dining Hall managers Procedures prior to disruption ( If Possible) 1. Suspend all food preparation immediately. 2. Fill three compartment sinks, Tilt Skillets, Steam Jackets for cleaning. Fill Air Voids for hand washing 3. Scrape/rinse dishes and store in walk-in until water service has been restored and dish machine has been sanitized. 4. Run as many dish racks as possible before service interruption. 5. If no refrigeration is available, remove food debris and transport dishware to alternate facility to be cleaned there. 6. Dining Hall should switch to paper products immediately when informed of pending water interruption. 7. Empty all ice machines prior to shut down and store ice in clear, food safe bags and store in freezer. 8. Post Do Not Use signs on ice machines, soda machines, and all other machines that use water in their process 9. Wipe down all surfaces and sanitize with quaternary ammonia. 1. ISU Plumbing Foreman 2. FM Superintendent of Building Maintenance 3. ISU Heating Plant 4. ISU Water Operator 5. Associate Director of Campus Dining 6. Executive Chef 7. Dining Services Sanitarian 8. Director of Campus Dining Services 9. Hourly Staff will be notified by Dining Hall managers of changes in schedule 10. McLean County Health Department 11. Executive Chef will notify delivery vendors of changes to delivery locations 12. BOE foreman will be informed of situation 1. If ice was not removed from ice machine prior to water disruption, all of the ice in the machine must be discarded and machine sanitized. 2. Fill dish machine and run Empty for 5 minutes, drain, fill again and 18

20 run for 5 minutes. Rinse water should be >180 degrees on both cycles. 3. Blow out steamers (15 minutes). 4. Run combi ovens as Steam On for 15 minutes. 5. Flush supply lines to soda, tea, and machine lines until ISU Water Operator measures a chlorine residual of 0.3 mg/l or greater. 6. Run rinsed dishes through clean dish machine. 7. Wash all surfaces with quaternary ammonia prior to using them for food prep. 8. As items are cleaned and ready to be used, post a sign ready for use. Only when all equipment has been cleaned and sanitized can food preparation begin. 19

21 Appendix 4g: Responding to Water Quality Issues Campus Dining Services Assessment Immediate Action Notifications Recovery (once service has been Verify the situation 1. Dining venue management will contact the Building Mechanic/Operating Engineer Foreman to report the situation. 2. The BOE Foreman will make subsequent notifications to EHS, ISU Water Operator Foreman, Plumbing Foreman, Associate Director of Campus Dining, FM Superintendent of Building Maintenance, and other FM personnel, as needed. 3. EHS will notify the University Sanitarian and McLean County Health Department, if necessary. 4. The Associate Director of Campus Dining Services will notify the Executive Chef and Director of Campus Dining Services. 5. Dining Operations will be managed by the Executive Chef and/or Dining venue managers. Procedures 1. Suspend all food preparation immediately and post closure signs near the venue entrance(s). 2. Post DO NOT DRINK signs near public potable water sources (i.e. drinking water fountains, ice machines, soda fountains, etc.). 3. Discard potentially contaminated food products prepared with the suspect water. 4. Suspend dish washing and transport soiled dishware to another facility for cleaning and sanitizing. 5. Prior to the receipt of analytical results, Campus Dining will be allowed to serve catered food items as long as single-use utensils and temporary hand washing stations are available. 6. If analytical results do not identify any contaminants, normal food operations will be allowed to resume. 7. If analytical results identify a biological or chemical contaminant(s), the facility will be closed until the issue is addressed. Prior to re-opening, the establishment must yield a clean water sample. sanitize all surfaces, and pass a sanitation inspection. 1. BOE Foreman 2. ISU Plumbing Foreman 3. FM Superintendent of Building Maintenance 4. Associate Director of Campus Dining Services 5. ISU Water Operator 6. Environmental Health and Safety/University Sanitarian 7. Hourly Staff will be notified by venue managers of changes in schedule 8. McLean County Health Department (if needed) 9. Executive Chef will notify delivery vendors of changes to delivery locations 1. If ice was not removed from ice machine prior to service disruption, all of the ice in the machine must be discarded and machine cleaned. 20

22 restored) 2. Flush supply lines to soda, tea, and machine lines until ISU Water Operator measures a chlorine residual of 0.3 mg/l or greater. 3. Blow out steamers (15 minutes). 4. Run combi ovens as Steam On for 15 minutes. 5. Fill dish machine and run Empty for 5 minutes, drain, fill again and run for 5 minutes. Rinse water should be >180 degrees on both cycles. 6 Wash all surfaces with quaternary ammonia prior to using them for food preparation. 7. Run scraped/rinsed dishes through clean dish machine. 8. As items are cleaned and ready to be used, post a sign ready for use. Only when all equipment has been cleaned and sanitized can food preparation begin. 21