A. Manual dispensing utensils shall be cleaned and sanitized at least daily, or at more frequent intervals based on the type of food and the amount of food particle accumulation or soiling.
B. Product modules, lids and other equipment shall be cleaned before restocking, if soiled or at intervals on a schedule based on the type of food and the amount of food particle accumulation or soiling. Food contact surfaces shall be cleaned and sanitized immediately if contamination is observed or suspected.
C. Any bulk food remaining in a soiled product module shall be discarded before the product module is refilled.