D.C. Mun. Regs. tit. 24, r. 24-829
Each work surface for food preparation shall be at least thirty inches (30 in.) from any service counter. The work surface shall be arranged, located, and protected so that the food on the surface is not unreasonably subjected to contamination by dirt, dust, insects, droppings, or other extraneous material.
All work surfaces used in food preparation shall be smooth, readily cleanable, and kept clean.
All food shall be from inspected and approved sources, shall be handled in a sanitary manner, and shall be protected from contamination by dirt, dust, insects, droppings, and other extraneous material.
All food that is not prepackaged or prewrapped in individual servings so as to protect it from contamination by dirt, dust, insects, droppings, and other extraneous material shall be dispensed in single service containers or wrappers.
All condiments shall be dispensed only in preportioned single-service packages.
All milk products and any other product for addition to beverages shall be dispensed to the consumer in original, unopened containers.
No beverage shall be dispensed or sold to the public in individual glass containers or bottles.
All beverages shall be dispensed or sold in paper or plastic cups.
All potentially hazardous foods and beverages that consist in whole or in part of milk or milk products, eggs, meat, fish, shell fish, or poultry, shall be maintained at a temperature of forty-five degrees Fahrenheit (450 F.) or lower, or one- hundred forty degrees Fahrenheit (1400 F.) or above, except when actually being prepared or served.
D.C. Mun. Regs. tit. 24, r. 24-829