Boil Water Advisory Instructions
Approved Water Distributors
Easton Water Solutions - (937) 592-8379
North Main Car Wash - (937) 592-2015
Aqua Systems - (937) 593-7258
Dr. Suds - (937) 539-6981
Water sources approved for consumption include:
1. City tap water or well water boiled for five (5) minutes,
2. Commercially bottled or water,
3. Water from an approved water hauler,
4. Water obtained from another approved water source (a different area of the affected city supply, another public water source or a private water well that has been sampled within a year).
Water used as an ingredient in any food or beverage product that will be ready-to-eat (not cooked further such as brewed coffee, tea or other hot drink mixes, puddings, Jello©, etc…) must be from one of the approved water sources listed above.
In food preparation and service, ice must be obtained from a commercially-prepared source or from water that is approved for consumption.
All on-site ice machines must be shut off and emptied of ice.
All soft drink beverage lines connected directly to tap water must be disconnected for the duration of the BWA.
All water softeners and reverse osmosis devices must be bypassed for the duration of the BWA.
All produce misters for the wetting of fresh fruits and vegetables must be disconnected for the duration of the BWA. A clean, sanitized hand sprayer of approved water may be used.
Water used to wash, rinse or soak any fruits and vegetables must also be from one of the approved water sources listed above.
The water supply to all drinking fountains, hand wash sinks and food preparation sinks must be shut off. Cover all faucet handles and post signs instructing patrons and staff not to use the water except for the flushing of toilets and urinals.
Dispensers of alcohol-based hand sanitizer, moist chemical wipes or temporary hand wash stations (coffee urns or large insulated drink containers with bottom spigots holding approved water) must be placed at each hand wash sink. Dipping of hands into basins of water is not permitted.
Commercially sanitizing dishwashers with final rinse water at 180°F minimum or 50 to 200 ppm chlorine concentration, triple sinks for manual dishwashing and wiping cloth containers supplied with adequate chlorine or quaternary ammonia levels (per manufacturer’s instructions) may continue to be used.
When the BWA has been lifted:
1. Restart and flush out any water-using fixture or piece of equipment in accordance with the manufacturer’s specifications. This may vary from fixture to fixture. Consult with the Person-in-Charge (PIC), manager, facility engineer and/or the equipment manufacturer prior to restarting affected equipment.
2. Flush out and sanitize the fresh produce mister system before returning it to service
3. Run cold water faucets and drinking fountains for one (1) minute before using the water.
4. Manually regenerate water softeners.
5. Drain and refill all hot water heaters that are set below 140°F.
6. Replace all carbon filters after the flushing of the water lines.
Emergency disinfection of water can also be accomplished by adding eight (8) drops of regular, non-scented, 5.25% chlorine, household bleach per gallon of water and waiting for 30 minutes before using it.
One tablespoon of regular, non-scented, 5.25% chlorine, household bleach per gallon of water equals 200 ppm chlorine which is satisfactory for sanitizing food contact surfaces and utensils.