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16 ,. , * b. Display Equipment. Food on display shall be protected from consumer contamination by the use of easily cleanable counter-protector devices, display cases and similar equipment in addition to other means of protection. c. Reuse of Tableware. Reuse of soiled tableware by self-service consumers is prohibited. d. Dispensing Utensils. Suitable utensils shall be used by employees and provided to consumers who serve the~- selves to avoid unnecessary contact with food. Between uses during service, utensils shall be: 1. Stored in food containers with the food they are being used to serve; or 2. Stored clean and dry; or 3. Stored in running water~ or 4. In the case o~ dispensing utensils and malt collars used in serving frozen desserts, stored either in a running water dipper well, or clean and dry. e. Condiment Dispensing. Sugar, condiments, seasonings, and dressings for self-service use shall be provided only in individual packages or from dispensers that protect their contents. f. Re-Service. Once served to a consumer, individual portions of food shall not be served again. Packaged food, that is still packaged and is still wholesome, may be' re-served. g. Toxic Materials. Poisonous polishing materials shall not be stored or used within a food establishment. Toxic materials required for sanitary operations, such as rodenticides, insecticides, and sanitizers shall be obtained, identified, stored, and used only in such manner and under such conditions as will not contaminate food or constitute any other hazard to man. SECT~ON 10-16. Food Transportation. During transportation, food shall be in covered containers or completely wrapped or packaged so as to be protected from contamination. During transportation, including transportation to another location for service or catering operations, food shall meet the requirements of this part relating to stored food. "