Water main break leads to boil-water order

WELLINGTON — A precautionary boil-water notice has been issued for about 15 homes near the northwest corner of Big Blue and Wellington traces because of a water main break in the area.

Residents at 13448-13482 Hyacinth Court, 13419-13515 Barberry Drive and 12463 Jonquil Place are affected by the notice, Wellington said in a news release. No businesses are affected, a village spokeswoman said, but Temple Beth Torah and The Church of Jesus Christ of Latter-day Saints on Big Blue Trace are included.

The boil-water order will remain in effect until two consecutive days of clean samples, the village said. Wellington crews are in the area placing signs and yellow door hangers with instructions. Once the notice to boil water is lifted, affected residents will be notified via a green door hanger.

The break was not caused by ongoing construction in the area, the spokeswoman said. Crews this summer began a $1.1 million project along Big Blue between Paddock Drive and Wellington Trace to improve drainage, add a turn lane from Big Blue onto Barberry Drive and replace a culvert.

Follow these steps to stay safe during a boil-water notice:

Tap water

■ Do not serve water from faucets until safe. Use only bottled water or boiled tap water. Boil water at a rolling boil for one minute to kill infectious organisms.

■ You also can mix eight drops (1/8 teaspoon) of unscented household bleach per gallon of water and allow it to stand for 30 minutes. If the water is cloudy in appearance, add 16 drops (1/4 teaspoon) and let stand for 30 minutes. Using bleach will not kill parasites that may be present; however, boiling will kill parasites.

Ice-making, beverage and water vending

■ Ice bagged or made prior to the issuance of the boil-water notice may be used.

■ Ice produced in ice machines after the boil-water notice must be discarded and machines not restarted until the water is deemed safe. Sanitize the ice machine, ice trays and built-in icemakers with two teaspoons of household bleach in 1 gallon of water before restarting.

Handwashing

■ Use only bottled water from an approved source or boiled and safely cooled tap water for handwashing. Single-use gloves may be used to provide additional protection after proper handwashing.

■ No bare hand contact with

ready-to-eat food is allowed.

Cooking and cleaning

■ Food equipment and utensils and food-contact surfaces that must be cleaned in place may be cleaned with steam with no additives, a sanitizing mix of bottled or boiled water and bleach or other approved sanitizing solution.

■ Do not use tap water for food processing or food preparation.

Dishwashing and warewashing

■ Manually wash, rinse and sanitize dishes, food equipment and utensils with bottled water from an approved source or boiled tap water.

■ Mechanical dishwashers may be used only to remove food residue and debris, if followed by a manual wash, rinse, and sanitization.