The person in charge of a temporary food establishment shall ensure:

(1) Adequate facilities are provided at the temporary food establishments for all necessary food preparation steps;

(2) All foods, including ice, are from an approved source;

(3) All off-site food preparation is done in an approved food establishment;

(4) All storage of food and equipment is done at approved locations;

(5) food is transported and stored in properly designed food-grade containers;

(6) food is protected from potential contamination during transport;

(7) Only single-service articles are provided for use by consumers, unless otherwise approved by the regulatory authority; and

(8) Condiments not in individual packages are provided in dispenser bottles or in other containers protected from contamination.