ARTICLE II. RESTAURANTS

DIVISION 2. MINIMUM STANDARDS OF OPERATION

After bactericidal treatment, no utensil shall be stored except in a clean, dry place protected from flies, dust or other contamination and no utensil shall be handled except in such manner as to prevent contamination as far as it is practicable. Single-service utensils shall be purchased only in sanitary containers and shall be stored therein in a clean, dry place until used.