All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 degrees Fahrenheit.

Adequate and convenient hand washing facilities shall be provided for all employees.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature.