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(f) Single-service articles shall be stored in closed cartons or containers to protect them from contamination. (g) Adequate hand-washing facilities, separate from food preparation sinks, equipped with hot and cold water under pressure supplied through a mixing faucet, shall be provided in the food preparation area. (h) Hot water shall meet current health and safety regulation 61–25 for Retail Food Establish- ments. Facilities shall not be required to install an additional hand-washing sink in the food preparation area if, in the opinion of the health authority, the existing hand-washing facilities are adequate. (i) Sanitary soap and towels shall be provided. (j) Utensils, such as forks, knives, tongs, spoons, and scoops shall be provided and used to minimize handling of food in all food preparation areas. (k) Staff shall thoroughly wash their hands and exposed areas of arms with soap and warm water in an approved hand-washing sink before starting work, during work as often as is necessary to keep them clean, e.g., after smoking, eating, drinking, or using the toilet. Staff shall keep their fingernails clean. (l ) The outer clothing of all staff shall be clean. The facility shall ensure proper hair restraints are worn to protect from falling hair. (m) Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to an internal temperature of at least 140 degrees Fahrenheit, with the following exceptions: (i) Hamburger shall be cooked to at least 155 degrees Fahrenheit. (ii) Poultry, poultry stuffing, stuffed meats, and stuffing-containing meat shall be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruption of the cooking process. (iii) Pork and any food containing pork shall be cooked to heat all parts of the food to at least 150 degrees Fahrenheit. (iv) Rare roast beef and rare beefsteak shall be cooked to surface temperature of at least 130 degrees Fahrenheit. (n) Spoiled or deteriorated food shall be disposed of immediately. (o) Prepared food shall be covered and stored at temperatures that protect against spoilage. Dry foods shall be dated and stored in rigid, covered containers or single use food storage plastic bags with a zip top closure. Food in deeply dented, bulging or leaking cans, or in cans without labels, may not be used and must be discarded. A deep dent is one into which a finger can be placed. Deep dents often have sharp points. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Discard any can with a deep dent on any seam. If a can containing food has a small dent, but is otherwise in good condition, the food should be safe to eat. (p) Leftover food that is not served shall be marked with the date of preparation and refrigerated or frozen immediately for later use. (q) Trash in kitchen areas shall be kept in closed, plastic lined receptacles. (4) Cleaning, Storage, and Handling of Utensils and Equipment. (a) Tableware shall be washed, rinsed, and sanitized after each use. (b) All kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized. (c) The cooking surfaces of cooking devices shall be cleaned as often as necessary and shall be free of encrusted grease deposits and other soil. (d) Non-food contact surfaces of all equipment, including tables, counters, and shelves, shall be cleaned at such frequency as is necessary to be free of accumulation of dust, dirt, food particles, and other debris. (e) After sanitation, all equipment and utensils shall be air-dried.