Prince George's County, Maryland, USA

Boil Water Advisory Lifted – Important Next Steps

A silver kitchen sink with running water.

Boil Water Advisory Lifted – Important Next Steps

 

WSSC Water has lifted the Boil Water Advisory for customers in southern Prince George’s County as of 4:25 PM today. Test results confirm that the water is safe to consume. WSSC Water worked closely with the Maryland Department of the Environment (MDE) to conduct a comprehensive water quality sampling strategy, ensuring the safety of drinking water for all customers in the affected area.

 

Important Steps to Flush Your Water System

To ensure the removal of any residual contaminants and trapped air, customers should take the following actions:

 

General Flushing Instructions:

1.           Begin with a sink faucet on the lowest floor of your home or business.

2.           Slowly open the cold water faucet to release trapped air and prevent water hammer (a banging noise due to pressure changes).

3.           Move to each floor, opening cold water faucets from lowest to highest.

4.           Once the water runs clear (usually within 5 minutes), turn off faucets in the same order (lowest to highest).

5.           Flush refrigerator water lines and dispose of stored water, flush soda lines, and water lines made since the advisory was issued.

6.           Discard the next three batches of ice from ice makers and wipe ice containers clean using a solution of two tablespoons of bleach per gallon of water.

 

Water-Using Fixtures & Appliances:

  • Re-start and flush all water-using fixtures, including showers, tubs, and outdoor spigots.
  • Drain and refill water-holding reservoirs such as the hot water heater.
  • Run drinking water fountains for at least one minute before use.

Food & Beverage Establishments:

Commercial businesses, including restaurants, coffee shops, and food service facilities, must follow additional steps to ensure proper sanitation and safety:

  • Sanitize food-contact surfaces of equipment, dishes, and utensils by:
    • Immersing in hot water at 170°F or higher for at least 30 seconds, or
    • Using a chemical sanitizer:
      • Chlorine: 50 parts per million (ppm) with a minimum water temperature of 75°F for at least 7 seconds.
      • Iodine: 12.5-25 ppm with a minimum water temperature of 75°F for at least 7 seconds.
    • Ensure commercial dishwashers use a hot water sanitation cycle of at least 160°F.
  • Flush soda machines & ice makers:
    • Flush the water line to the machine inlet.
    • Disconnect the water line from the machine inlet and run 5 gallons of water through the valve. Dispose of this water.
    • Flush the water lines inside the machine.
    • Make ice for one hour and discard the ice.
    • Clean and disinfect all parts and surfaces that come into contact with water and ice.