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-20- <br />(B) Utensils shall be air dried before being <br />stored or shall be stored in a self- <br />draining position. <br />(C) Glasses and cups shall be stored inverted. <br />Othbr stored utensils shall be covered or <br />inverted, wherever practical. Facilities <br />for the storage of knives, forks, and <br />spoons shall be designed and used to pre- <br />sent the handle to the employee or consumer. <br />Unless tableware is prewrapped, holders for <br />knives, forks and spoons at self-service <br />locations, shall protect these articles <br />from contamination and present the handle <br />of the utensil to the consumer. <br />(D) If presetting is practiced, all unprotected, <br />unused, preset tableware shall be collected <br />for washing and sanitization after the meal <br />period; and after any place at a table or <br />counter is occupied. <br />(3) Single-service Articles. <br />(A) Single-service articles shall be stored at <br />least six inches above the floor in closed <br />cartons or containers which protect them <br />from contamination and shall not be placed <br />under exposed sewer lines or water lines, <br />except for automatic fire protection <br />sprinkler heads that may be required by law. <br />(B) Single-service articles shall be handled <br />and dispensed in a manner that prevents <br />contamination of surfaces which may come <br />in contact with food or with the mouth of <br />the user. <br />(C) Single-service knives, forks, and spoons <br />packaged in bulk shall be inserted into <br />holders or be wrapped by an employee who <br />has washed his hands immediately prior to <br />sorting or wrapping the utensils. Unless <br />single-service knives, forks and spoons <br />are prewrapped or prepackaged, holders shall <br />be provided to protect these items from <br />contamination, and present the handle of <br />the utensil to the consumer. <br />(4) Prohibited Storage Area. The storage of food <br />equipment, utensils or single-service articles <br />in toilet rooms or vestibules is prohibited. <br />Sec. 11-7. Sanitary Facilities and Controls. <br />(a) Water Supply. <br />(1) General. Enough potable water for the needs <br />of the food service establishment shall be <br />provided from a source constructed and <br />operated according to law. <br />(2) Transportation. All potable water not pro- <br />vided directly by pipe to the food service <br />establishment from the source shall be trans- <br />ported in a bulk water transport system and <br />shall be delivered to a closed-water system. <br />Both of these systems shall be constructed <br />and operated according to law. <br /> <br />1 <br /> <br />(3) Bottled Water. Bottled and packaged potable