(a) Regulation. All utensils and equipment shall be kept clean and free from dust, dirt, insects and other contaminating material. All cloths used by employees shall be clean. Single-service utensils shall be used only once. All multiuse eating and drinking utensils shall be thoroughly cleaned and effectively subjected to an approved bactericidal process after each usage. All multiuse utensils used in the preparation of food and drink and all surfaces coming in contact with food or drink shall be thoroughly cleaned when necessary and effectively subjected to an approved bactericidal process immediately following the day’s operation. No toxic material shall be kept or used for cleaning or polishing of utensils.
(b) Satisfactory compliance.
(1) All fixtures and equipment not directly in contact with food or drink are kept clean and free from dust, dirt, insects and other contaminating material.
(2) All tablecloths, napkins and cloths used by waiters, chefs and other employees are clean.
(3) Single-service articles, such as paper cups, plates. straws and milk bottle caps, are only used once.
(4) All multiuse utensils and equipment used in the processing, preparation or serving of food or drink are dismantled and thoroughly cleaned when necessary, and effectively subjected to an approved bactericidal process immediately following the day’s operation in such manner as to be clean to the sight and touch.
(5) All multiuse eating and drinking utensils used by patrons are thoroughly cleaned after each usage in an approved dishwasher or in a three-compartment sink in such manner as to be clean to the sight and touch. The sink is permanently in place, of sufficient size to accommodate the largest utensil used and equipped with hot and cold water supply and sufficient integral drainboard area on each side for the operation. The utensils are washed with a suitable detergent in the first compartment, rinsed with clean water in the second compartment, and subjected to a bactericidal process in the third compartment.
(6) After cleaning, all eating and drinking utensils are effectively subjected to one of the following bactericidal processes or an equivalent process approved by the state department of health:
a. IMMERSION PROCESS. A three-compartment sink of sufficient size to accommodate the largest utensil used, with hot and cold water supply and sufficient integral drainboard space on each side for the operation is installed.
1. Immersion for at least two minutes in clean hot water of at least one hundred eighty degrees Fahrenheit. A thermometer is provided; or
2. Immersion for at least thirty seconds in clean boiling water, or
3. Immersion for at least two minutes in a solution of approved chemical sanitizer at the concentration and temperature specified by the state department of health for each particular sanitizer. A test for checking solution strength is provided.
b. SPRAY TYPE PROCESS. A dishwashing machine, as approved by the state department of health, with indicating thermometer in the rinse line, is provided. Hot water heating equipment and piping of sufficient capacity to maintain water temperature and pressure at the dishwashing machine for its proper operation is provided. A pre-rinse device is installed for all machines. Exposure to rinse water according to the following table:

Exposure to sprayed chemical sanitizer for time, concentration, temperature and flow as approved by the state department of health.
(7) Where bactericidal treatment cannot be accomplished, only single-service utensils are used.
(8) No article, polish or other substances containing any cyanide preparation or other poisonous substance is kept or used for the cleaning or polishing of utensils.