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http://www.stpaul.gov/code/lc331.htmJ manner as to prevent cross-contamination of products. Suitable utensils or equipment shall be used which prior to use have been cleaned, rinsed and sanitized to prevent cross-contamination. Raw fruits and vegetables shall be thoroughly washed with potable water before being prepared, cooked or served. Once food has been served to a consumer, it shall not be served again, except that packaged food other than potentially hazardous food that is still in the original package and is in sound condition may be re-served. All persons shall handle soiled equipment or utensils in a manner that minimizes contamination of their hands. Mollusks and crustacea, if served on the shell, must be served in the original shell. Reuse of such shells for food service is prohibited. (b) Condiment dispensing. (1) Condiments, seasonings and dressings for self-service use shall be provided in individual packages, from dispensers, or from approved containers. (2) Condiments provided for table or counter service shall be individually portioned, except that catsup and other sauces may be served in the original container or pour-type dispenser, provided the original container shall not be refilled. Sugar for consumer use shall be provided in individual packages or in pour-type dispensers. (c) Dispensing utensils. To avoid unnecessary manual contact with food or ice, suitable dispensing utensils or equipment shall be used by employees or provided to consumers who serve themselves. Between uses, dispensing utensils shall be stored (a) in the food or ice with the dispensing utensil handle extended out of the food or ice; (b) clean and dry in an approved location; or (c) in a running water dipper well. (d) Display equipment. All food on display shall be protected from consumer contamination. If the food is not contained in adequate packaging, then it must be protected by being displayed in a counter, in a serving line or salad bar with adequate food shields, in a display case, or by other effective means. Adequate and sufficient hot or cold food facilities shall be available to maintain the required temperature of potentially hazardous food on display. (e) Reuse of tableware. Soiled tableware and single-service utensils, except beverage cups and glasses, shall not be reused by consumers returning to the self-service area for additional food. The licensee shall post a notice at the self-service display to notify consumers of the requirements of this subsection. (f) Food transportation. The requirements of temperature, storage, display, and for the food protection against contamination as contained in this chapter shall apply in the transporting of food from a food establishment to another location for delivery, service or catering operations. (g) Storage. (1) Food, when removed from the container or package in which it is obtained, shall be stored in a clean, covered container except during necessary periods of preparation or service. Food shall not be added to a container in use until the container has been cleaned and sanitized. Container covers shall be impervious and nonabsorbent, except that clean linens or napkins may be used for lining or covering bread or roll serving containers. Solid cuts of meat shall be protected by being covered in storage, except that sides, quarters or primal cuts of meat may be hung uncovered on clean hooks of approved construction if no food product is stored beneath the meat. (2) Containers of food shall be stored a minimum of six (6) inches above the floor in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area. Containers may be stored on approved dollies, racks or pallets, provided such equipment is easily movable and constructed to allow for easy cleaning. (3) Food, food equipment, food utensils and food containers shall not be stored under exposed or unprotected sewer lines or similar sources of potential contamination. The storage of food in toilet rooms or vestibules is prohibited. 14 of 31 6/28/992:52 PM