Quantity and availability, capacity Pf

(a) The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Mobile and seasonal food establishments shall have a minimum water capacity of at least ten (10) gallons. Pushcarts shall have a minimum water capacity of at least five (5) gallons. (b) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.