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(4) Food shall not be used as a punishment. (5) Children shall not be allowed in the kitchen except during supervised activities. (6) Portions of food once served shall not be served again. (7) Single-service articles shall be stored in closed cartons or containers to protect them from contamination. (8) Use of ‘‘common drinking cups’’ is prohibited. (9) Disposable cups, if used, shall be handled and stored properly to prevent contamination. (10) Reuse of single service articles is prohibited. (11) If potentially hazardous foods that have been cooked and then refrigerated are to be served hot, they shall be reheated rapidly to 165 degrees Fahrenheit or higher throughout before being served or before being placed in a hot food-storage facility. Steam tables, double boilers, warmers, and similar hot food holding facilities are prohibited from use for the rapid reheating of potentially hazardous foods. D. Storage (1) All food shall be properly labeled and stored, and shall be protected against contamination. (2) The director shall provide refrigeration units and insulated facilities, as needed, to ensure that all potentially hazardous foods are maintained at 45 degrees Fahrenheit or below or 130 degrees Fahrenheit or above, except during necessary periods of preparation. (3) Thermometers shall be accurate to plus or minus 3 degrees and conspicuously placed in the warmest area of all cooling and warming units to ensure proper temperatures. (4) Containers of food, food preparation equipment and single service articles shall be stored at least 69 above the floor, on clean surfaces, and in such a manner to be protected from splash and other contamination. (5) Food not subject to further washing or cooking before serving shall be stored in such a manner to be protected against contamination from food requiring washing or cooking. (6) The storage of food or food equipment, utensils, or single-service articles in toilet rooms and under exposed sewer lines is prohibited. (7) Custards, cream fillings, or similar products which are prepared by hot or cold processes shall be kept at safe temperatures except during necessary periods of preparation and service. (8) All cleaning supplies, detergents, and other potentially poisonous items shall be stored away from food items and shall be inaccessible to children. E. Cleaning, storage, and handling of utensils and equipment (1) Tableware shall be washed, rinsed, and sanitized after each use. (2) All kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized. (3) The cooking surfaces of cooking devices shall be cleaned as often as necessary and shall be free of encrusted grease deposits and other soil. (4) 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. (5) After sanitation, all equipment and utensils shall be air-dried. (6) Prior to washing, all equipment and utensils shall be rinsed or scraped, and when necessary, presoaked to remove gross food particles and soil. (7) When manual dishwashing is employed, equipment and utensils shall be thoroughly washed in a detergent solution that is kept reasonably clean, be rinsed thoroughly of such solution, sanitized by one of the following methods: (a) Complete immersion for at least 30 seconds in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and at a temperature of at least 75 degrees Fahrenheit;