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~ 21 h. Equipment and Utensil storage. Equipment and utensils, after being sanitized shall be stored in a clean, dry place protected from flies, dust, and other contamination. Wet cold-storage of glasses or similar utensils is prohibited. All utensil storage compartments less than 18 inches from the floor shall be enclosed. Enclosed automatic utensil elevators, shall be accepted. Cups and glasses stored on shelves shall be inverted. Rack or tray stacking of glasses is accepted. i. E ui ment and Utensil Handlin. Food contact surfaces of cleane and san~t~zed equipment and utensils shall be handled in such a manner so as to be protected from contamination. Spoons, knives and forks shall be stored so as to present only the handle to the employee or customer and shall be picked up and touched only by their handles. Clean cups, glasses, and bowls shall be handled so that the hands do not contact inside surfaces or lip contact surfaces. . j. Storage-Ice Cream Dippers. Running-water dipper wells connected to a safe water supply and to the municipal sewerage system shall be provided for ice cream dippers and scoops at all location or stations where bulk ice cream is dispensed. This requirement shall not apply in those situations where ice cream is being served at a temporary location, however, in such cases, containers of water used for ice cream dippers and scoops shall have the water therein changed at least every twenty minutes. k. Single-Service. All single-service utensils shall be stored, handled, and dispensed in a sanitary manner, and shall be used only once. SECTION 10-21. Water Supply and Ice a. Water - Safe Water and Safe Water Su ly. Safe water rom a safe water supply consisting of hot and cold running water under pressure shall be provided in all food establishments where food is prepared and where utensils, equipment containers, or hands are washed, with the exception of food vehicles, which handle only pre-packaged food or which handle meat being transported in the manner provided by state law and regulations. b. Water - Sources. All water shall be drawn from the municipal water system, provided, however, a water supply located on the premises may be used if the operation, location, and construction have been approved by the Minnesota State Department of Health. The licensee in such case, shall, at his expense, make arrangements for chemical and bacteriological analysis of t~~ wa~er,