After cleaning and sanitizing, all utensils
and equipment shall be stored above the floor level in a clean, dry
place, protected from flies, insects, dust and other contaminants.
No utensils or equipment used in the preparation and serving of food
shall be handled except in such manner as to prevent contamination.
Single-service utensils and articles shall be procured in sanitary
containers only and shall be stored therein in a clean, dry place
until used. Single-service utensils and articles shall be handled
in such manner as to prevent them from becoming contaminated before
use.
Doors shall be self-closing and preferably open
outward. Windows shall be operable. During the season when flies and
other flying insects are prevalent, doors and windows shall be effectively
screened with No. 16-mesh wire or otherwise screened. Doors and windows
shall be kept clean inside and outside.