The person-in-charge shall ensure that: Contamination of food-contact surfaces of cleaned and sanitized equipment and utensils is prevented by handling: Cleaned spoons, knives, and forks by the utensil's handles only; and Cleaned cups, glasses, and bowls so that hands do not contact inside surfaces or mouth-contact surfaces; The food-contact surfaces of equipment are protected from: Splash; Dust; and Other contamination; Cleaned and sanitized food equipment, portable equipment, and utensils are stored: A minimum of 18 inches above the floor when not fully protected by an enclosure with doors; In a clean, dry location; and In a space that affords protection from splash, dust, and other contamination; Utensils are: Air dried before being stored; or Stored in a self-draining position on hooks or racks constructed of a corrosion resistant material; Stored containers and utensils are covered or inverted whenever possible; Flatware is stored in containers designed to present the handle to the employee or customer; Toilet rooms or vestibules are not used to store: Food equipment; Utensils; or Single service articles; and Single service articles are: Stored in closed cartons or containers to protect the articles from contamination; Handled and dispensed in a manner that prevents contamination of surfaces that come into contact with food or the mouth of the user; and Used only once.