Public Health Hazard10 pointsFood Source & Adulteration

03E — Ice or water not potable / from an unapproved source

All water and ice in the kitchen must be drinkable (potable) and from an approved source, because contaminated water spreads illness instantly through ice, drinks, and washed produce. A 'cross-connection' — like a supply hose submerged in dirty water — can siphon contamination back into the clean supply. The inspector checks the water source, looks for cross-connections and backflow protection, and reviews CO₂/water line setups. Stop using any suspect water or ice, discard ice made from it, and fix the connection. Public health hazard, cited at 10 points.

What the inspector looks for

Confirm water and ice come from the approved potable supply. Look for cross-connections (a hose end sitting in a sink or bucket) and check that the CO₂/soda and water lines are approved. Non-potable water or ice = flag it.

Points & grade impact

Cited at 10 points — Cited at 10 (condition IV); uncorrected PHH → 28. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.

How to fix it

Stop using non-potable water or ice; discard ice made from it; eliminate any cross-connection; restore an approved potable water supply.

How to prevent it

Use only potable water and ice from approved sources; protect the water supply with backflow prevention; keep CO₂ and water lines approved and maintained.

✓Use only potable water and ice from an approved source; never refill from a non-approved tap or container.
✓Keep an air gap or backflow preventer on hoses, spray arms, and fill lines so nothing can siphon backward.
✓Make sure CO₂ and water lines for soda/beverage systems are approved and maintained.
✓If water service is lost or suspect, stop food prep and discard ice made during the problem.

Reference: Health Code §81.20(a)

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