(1) Soiled tools, equipment and implements must be stored separately from those sanitized.

(2) Separate and clean towels must be used for each client. Soiled towels must be kept in an appropriate container and laundered regularly.

(3) Sanitary neck strips or towels must be used to keep hair clippings and capes from contacting the client's neck, unless a freshly laundered cape is used for each client.

(4) Tools, instruments and other implements must not be placed onto garments or in garment pockets.

(5) Tools, instruments, equipment and implements dropped on the floor must be cleaned and sanitized before reuse.

(6) Single service disposable drinking cups must be available for client use unless the establishment is licensed as a food purveyor by the Department of Public Health and Human Services in accordance and compliance with all state and county regulations.