Leaning Requirements

Each retailer, not using one of the systes reffered to in subsection (b)(2), dispensing draught beer or wine shall have coils and other equipment used in drqwing draught beer or wine cleaned at least every week in some manner or means, either chemical or mechanical. The use of steam or hot water alone is not permissible

Proper bar cleaning techneques

Retailers utilizing systems such as "glycol,""constant cold.""electronic," or "constant cleaning" which are designed to prevent build-up of contaminatnts in the dispensing system, shall be required to have coils and other equipment used in rawing draught beer or wine cleaned at least once every two weeks in some manner.