(1) Ice must be made from the establishment's approved water supply meeting the requirements of this subchapter or obtained from a licensed or approved supplier.

(2) Ice must be manufactured, stored, handled, transported, and served in a manner that prevents contamination.

(3) When ice is not stored in an automatic dispenser and is available to multiple guests or groups of guests, then the ice must be served directly by the establishment staff.

(4) An ice scoop must be readily available for use by the staff and protected from contamination.