A. 
Temporary or mobile food-service establishments shall use single-service articles to serve food or drink to the public. However, where adequate dishwashing facilities are available and properly used, eating or drinking utensils may be utilized for customer service.
B. 
Eating or drinking utensils shall be thoroughly cleaned, rinsed and sanitized after each usage in a three-compartment sink.
C. 
If the only utensils to be washed are limited to spatulas, tongs and similar devices, and the only equipment to be cleaned is stationary and does not require disassembly for proper cleaning, a one-compartment sink may be approved by the licensor for this purpose.
D. 
At least a two-compartment sink shall be provided and used for washing kitchenware and equipment which does not require sanitization.
E. 
Each compartment of sinks shall be supplied with hot and cold running water.
F. 
Establishments shall comply with § 87-61B and C (relating to general).
A. 
Establishments shall comply with § 87-62A, D and E (relating to manual dishwashing).
B. 
A machine, device or facilities and procedures may be approved by the Department of Agriculture for cleaning or sanitizing equipment and utensils if it can be readily established that the machine, device or facilities and procedure will routinely render equipment and utensils clean to sight and touch and provide effective bactericidal treatment.
The washing of frozen dessert utensils shall be regulated by § 87-65 (relating to utensils for frozen desserts and drink).