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<br />3. There shall be an efficient drainage and plumbing system <br />for the establishment and premises, and all drains and gutters <br />shall be properly installed, with approved traps and vents, and <br />~ there shall be a pitch of not less than one-fourth (1/4) inch per <br />foot to drainage outlet. <br />4. The water supply shall be ample', clean, and potable, with <br />adequate facilities for its distribution in the plant Dnd its pro- <br />tection against ~ontamination and pollu~ion. Every establishment <br />shall make 7nown, and whenever required, shall afford opportunity <br />for inspection of, the source of its wa~er supply, the storage <br />facilities, and the distribution system. Equipment using potable <br />water shall be so installed as to prevent back siphonage into the <br /> <br />potable water system. <br />4 a." Sewage Disposal. - The method and degree of treatment <br /> <br />of the sewage shall meet and receive the approval of the state <br /> <br />I <br /> <br />Board of Health at all times. If the tlstablishment is located <br /> <br />within the City Limits, it shall oomply with the City Plumbing <br /> <br />Ordinance requirements for such 0<~t,abJishments and method of <br /> <br />initial sewage treatment shall be appl'oved by Sewer Superintendent <br /> <br />before being allowed to connect to the city Sewer, <br />S. ~he floors, walls, ceiling, partitions, posts, doors, and <br />the other parts of all structures shall be of such mated.als, con- <br /> <br />struction, anel ftnlsh as will make them susceptible of being readily <br /> <br />and tl1oroug1:11y c]ean. The I'J.",ors ",hRll be kept .wat&r-"tight. The <br />rooms and compa.rt""""l-CS used for edible products shall be separate <br />ancl Oi;l.,,-cinct from those used for ine4ible products. There shall <br />be no connection between rooms or compartments containing inedible <br />products and those containing edible products, except that there <br /> <br />I, <br /> <br />may be one connedting doorway between the slaughtering and viscera <br /> <br />separating department and the tank charging room of the inedible <br />products rendering department. <br />6. The rooms and compartments in which any meat or product is, <br />prepared or handled shall be free fro~ odors from dressing and <br />toil~t rooms, catch basins, hide cellars, casing room, inedible <br />tank and fartilizer rooms and livestock pens. <br />