(1) Cleaning agents that are used to clean equipment and utensils as specified under Part 4, Subpart F of this chapter, must be provided and available for use during all hours of operation.

(2) Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils as specified under Part 4, Subpart G of this chapter, must be provided and available for use during all hours of food preparation.