The person-in-charge shall ensure that: During the use of outdoor cooking equipment, such as a barbeque grill, at a food service facility: Equipment: Is used only at the food service facility for service to patrons; Is located: On an impermeable surface; In close proximity to the food preparation area of the food service facility; and Away from parking areas, dumpsters, and patron entrances; and Meets the requirements set forth in Regulation .15 of this chapter; Food is: Prepared for outdoor cooking inside the food service facility; and Protected from contamination during cooking and service; and When preparing beverages outdoors: Overhead protection is provided; Protection from contamination during storage is provided for ingredients, including: Ice; Drink mixes; and Condiments; Containers are protected from contamination during storage; and Other than when only beer, wine, or soda is offered, a hand washing sink is provided in accordance with Regulation .18K and L of this chapter.