Houston Water Main Break Causes Major Headaches For the City’s Restaurants | Eater Houston

"The restaurant's co-owner, Tracy Vaught, said they purchased bottled and jug water, purified ice and canned drinks; are boiling water for kitchen use; have suspended the sale of raw oysters (which require substantial water in preparation); and recalibrated dish machines to use hotter water and increased sanitizing solution. These steps were taken to comply with a city health order that required shutting off tap-water appliances, discarding potentially contaminated ice and beverages, using bottled water for food prep and produce washing, and encouraged disposable plates to reduce dishwashing. While necessary for diner safety, the measures—combined with cancelled reservations and temporary closures—have imposed significant costs from tossed inventory and the need to buy supplies from outside sources." - Amy McCarthy