(c)

1. (1) Dishes, silverware, and glasses shall be free of:

   1. (A) Breaks;
   2. (B) Tarnish;
   3. (C) Stain;
   4. (D) Cracks; and
   5. (E) Chips.
2. (2) There shall be ample supply to serve all clients.
3. (3) Clients will be furnished knives, forks, and spoons unless there is documentation to indicate the client is incapable of using these implements.

(d)

1. (1) Vessels used in preparing, serving, or storing food shall be made of seamless metal or a nonabsorbent material which can be easily cleaned and shall be used for no other purpose.
2. (2) Enamelware shall not be used.

(f)

1. (1) Dishes, knives, forks, spoons, and other utensils used in the preparation and serving of foods must be stored in such a manner as to be protected from:

   1. (A) Rodents;
   2. (B) Flies or other insects;
   3. (C) Dust;
   4. (D) Dirt; or
   5. (E) Other contamination.
2. (2) Silverware shall be stored in a clean container that can be thoroughly washed and sanitized.

(g)

1. (1) Paper or loose covering shall not be used on:

   1. (A) Shelves;
   2. (B) Cabinets;
   3. (C) Cabinet drawers;
   4. (D) Refrigerators; or
   5. (E) Stoves.
2. (2) Storage cabinets shall be kept clean.
3. (3) Cardboard boxes shall not be saved and used for the storage of food or articles which were not packed in that original box.

(h)

1. (1) Hand-washing facilities shall be equipped with blade-action controls and hot and cold water.
2. (2) Soap and towel dispensers and a step-on trash can shall be located conveniently to the lavatory.
3. (3) The kitchen lavatory shall be equipped with a goosenecked spout.