The permit holder of a temporary food establishment shall ensure access within 200 feet to a three-compartment sink with approved drain boards and an adequate supply of hot and cold running water to wash, rinse, and sanitize utensils when:

(1) equipment or utensils are reused on-site; or

(2) The temporary food establishment operates for two or more consecutive days; except

(3) The regulatory authority may approve an alternative utensil cleaning method when three-compartment sinks with drain boards are not available and a health hazard cannot result.