A. All eating and drinking utensils shall be thoroughly cleaned and sanitized after each usage.

B. All kitchenware and food contact surfaces of equipment, exclusive of cooking surfaces of equipment, used in the preparation or serving of food or drink, and all food storage utensils shall be thoroughly cleaned after each use. Cooking surfaces of equipment shall be cleaned at least once a day. All utensils and food contact surfaces of equipment used in the preparation, service, display or storage of potentially hazardous food shall be thoroughly cleaned and sanitized prior to such use. Non-food-contact surfaces of equipment shall be cleaned at such intervals as to keep them in a clean and sanitary condition.

C. After cleaning and until use, all food contact surfaces of equipment and utensils shall be so stored and handled as to be protected from contamination.

D. All single-service articles shall be stored, handled and dispensed in a sanitary manner, and shall be used only once.

E. Food service establishments which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles. (1961 code § 6.06.060.)