(A) Water Conservation will be encouraged at all times. The following water use habits are to be recommended in an ongoing public information campaign to reduce wasting of water:
(1) Check for leaks in toilets at least once a year by putting a few drops of food coloring in the storage tank. If the color comes through to the toilet bowl without flushing, the toilet needs adjustment or repair;
(2) Repair leaking faucets whenever they develop;
(3) Store water for drinking in the refrigerator to avoid trying to run it cool at the tap. The storage also eliminates chlorine taste that some customers find objectionable in drinking water;
(4) Use shower for bathing or reduce the depth of water used for tub bath. Limit the length of each shower;
(5) Do not leave faucets running while shaving or rinsing dishes;
(6) Install water flow restrictive devices in showerheads;
(7) Install water-saving devices such as plastic bottles or commercial units in toilet tanks, unless you already have a new water-saving type unit;
(8) Always wash full loads in clothes washers and dishwashers;
(9) Do not use the toilet for a trash basket; make every flush count; and
(10) Commercial and industrial customers should review their water uses and where feasible install recycle systems. The savings on water and sewer bills will often pay for the installation in a reasonable period.
(B) The following water conservation stages, associated recommendations, and mandatory measures may be instituted by the City Manager when a water shortage exists.
(1) Stage 1, water supply alert conservation: Continue all recommendations of continuous water conservation and increase the level of conservation effort by publicizing the following measures:
(a) Limit use of clothes washers and dishwashers and when used, operate fully loaded;
(b) Limit flushing of toilets by multiple usages;
(c) Limit lawn watering and only then, when grass shows signs of withering. Apply water as slowly as possible to achieve deep penetration;
(d) Water shrubbery the minimum required, reusing household water when possible;
(e) Limit car washing to the minimum;
(f) Limit wash-down of outside impervious areas such as sidewalks, patios, and the like;
(g) Limit hours of operation of water-cooled air conditioners if possible;
(h) Limit non-essential water use for commercial and industrial activities;
(i) Encourage a goal of 10% reduction in water use by all customers; and
(j) Begin 5% water conservation surcharge on customer water rate.
(2) Stage 2, water supply warning conservation: Continue all recommendations of Stages I and increase the levels of conservation effort by enforcing the following measures:
(a) No watering of lawns, shrubbery, flowers or vegetable gardens except after 6:00 p.m. on Saturday and Sunday. Golf courses to water only on even numbered calendar days;
(b) No water to be introduced into swimming pools except to the extent necessary to maintain operation;
(c) No washing down of outside areas such as sidewalks, patios or driveways, or other similar purposes;
(d) Do not introduce water into any decorative fountain, pool or pond;
(e) No serving of water in a public restaurant except upon request;
(f) Do not use water for any unnecessary purpose or intentionally waste water;
(g) Use disposable and biodegradable dishes;
(h) Commercial and Industrial will reduce water use by 10%;
(i) Encourage a goal of 30% reduction in water use by all customers; and
(j) Begin 15% water conservation surcharge on customer water rate.
(3) Stage 3, mandatory conservation: Continue all less severe water conservation stages and increase the level of conservation effort by enforcing the following measures:
(a) No lawn sprinkling;
(b) No watering of any vegetable garden or ornamental shrubs except during the hours of 4:00 p.m. and 8:00 p.m. on Saturday;
(c) No filling of any swimming pool; no replenishment of any filled pools except to the minimum essential for operation of chemical feed equipment.;
(d) No nonessential use of water for commercial or public use. The use of single-service plates and utensils is encouraged and recommended in restaurants;
(e) Do not operate water-cooled air conditioners or other equipment that does not recycle cooling water, except when health and safety are adversely affected;
(f) Discontinue washing exterior of motor vehicles except where 50% or more of the water is recycled, or where a private well water system is used;
(g) Commercial and Industrial will reduce water use by 30%;
(h) Encourage a goal of 50% reduction in water use by all customers; and
(i) Begin 25% water conservation surcharge on customer water rate.
(4) Stage 4, emergency conservation (rationing): Continue all less severe water conservation stages and increase the level of conservation effort by strictly enforcing the following measures:
(a) It will be unlawful to fail to act in accordance with this section or use water contrary to this section or attempt to evade or avoid such water rationing restrictions;
(b) Fire protection will be maintained, but where possible, tank trucks shall use raw water;
(c) Close all swimming pools;
(d) No washing of any motor vehicles, including commercial washing;
(e) All industrial uses of water are prohibited; and
(f) All other uses of water will be limited to those necessary to meet minimum health and safety needs of the customers.
(1989 Code, § 16-84) (Ord. passed 8-19-86; Am. Ord. passed 11-19-02; Am. Ord. passed 5-18-10) Penalty, see § 15-86