Notify customers immediately. Post signs or copies of the water system’s health advisory at each entrance, in all restrooms, and in all guest rooms.

Notify and educate employees about emergency procedures before such an event occurs. Have a Standard Operating Procedure (SOP) document for employees; it should include the correct contact information for the local water purveyor. Employees need to know the emergency procedures in the SOP prior to an actual event; so, conduct training on what to do.

Provide bottled water in the guest’s rooms.

Shut off appliances that use tap water (e.g., ice machines, drinking fountains, produce misters, bottled water refill machines, soft drink fountains connected to the water supply, and water dipper wells).

Discard ice and mixed beverages made either with contaminated water or water associated with the Boil Water Advisory.

Use packaged ice from approved sources.

Use bottled water, water from an approved source in an approved truck, or boiled water for drinking, food preparation, washing produce, and cooking. If boiling water is not possible refer to the Centers for Disease Control: CDC Fact Sheet, “What to Do During a Boil Water Advisory.”

If possible, rely on single-use disposable plates, cups, and utensils.

Wash hands with soap and tap water and dry hands with disposable paper towels; then use an alcohol-based hand-sanitizer with at least 60% alcohol on the hands and allow the hands to air dry.

1. Use single-use disposable dishes as much as possible (e.g., plates, cups, and utensils).
2. Commercial dishwashers generally are safe to use; if, the water reaches a final rinse temperature of at least 165°F to 180°F, as determined in local regulation.
3. Wash kitchen-ware by hand following these instructions:
   • Wash the dishes with hot water in the 1^st basin of the 3-compartment sink.
   • Rinse the dishes in the 2^nd basin of the 3-compartment sink.
   • Create a 100-ppm free chlorine solution in the 3^rd basin of the 3-compartment sink. Add approximately 1 teaspoon of unscented, household bleach for each gallon of water. The bleach label should say that it contains 8.25% of sodium hypochlorite. Be sure to use approved test strips for chlorine to determine if the chlorine is at 100 ppm.
   • Soak the rinsed dishes in the sanitizer water for at least 1 minute.
   • Let the dishes air-dry completely before using them again.

The Southern Nevada Water Authority (or local water purveyor) will conduct water quality testing outside the building of a facility. Many water purveyors work with the Sothern Nevada Water Authority, but not all. Contact the individual water purveyor as needed. Multiple water samples will be collected and the Boil Water Advisory will not be lifted until the test results show the water is safe; these tests can take up to 48 hours. Additional sampling (from inside the building) will be required for large facilities. Testing must be performed by a qualified water-testing laboratory. The Southern Nevada Health District can provide assistance with making these arrangements, if needed. All costs incurred will be the responsibility of the facility. A minimum of two water samples that have been collected 24 hours apart will be required.

When an establishment is notified that the Boil Water Advisory has been lifted and the drinking water supply is safe, the following actions need to be taken.

1. Flush pipes throughout the facility by running each faucet and drinking water fountain with cold water for at least 15 minutes after free chlorine residual concentrations, cold water temperature, and water color stabilize.
2. Flush, clean, and sanitize appliances that use tap water (e.g., beverage dispensers, spray misters, coffee and tea urns, ice bins, glasswashers, and dishwashers) according to the manufacturer’s instructions.
3. Run water softeners through a regeneration cycle.
4. Flush hot water tanks.
5. Replace- and sanitize water filter cartridges according to the manufacturer’s instructions.
6. Take proper steps to flush ice machines by following the manufacturer’s instructions, including:
   • Discard any remaining ice.
   • Flush the water line to the machine inlet.
   • Close the valve on the water line behind the machine inlet.
   • Disconnect the water line from the machine inlet.
   • Open the valve and run water through the valve for at least 15 minutes after free chlorine residual concentrations, cold water temperature, and water color stabilize.
   • Dispose of the water.
   • Close the valve.
   • Re-assemble the inlet appurtenances.
   • Discard the first two batches of ice.
   • Beginning with the third ice batch, ice may be used from the ice machine for purposes of consumption.

Contact the Southern Nevada Water Authority 702-862-3400 www.snwa.com; or, local water purveyor.