All potentially hazardous food shall be rapidly cooled from 135 degrees F to 70 degrees F, within two hours, and then from 70 degrees F to 41 degrees F, within four hours. Cooling shall be by one or more of the following methods: in shallow pans; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.

All food must be stored in an approved facility. Food shall be covered and stored as to be protected and kept free from contamination. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6 inches above the floor on approved shelving.

Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process.

All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. Gloves shall be worn if an employee has artificial nails, nail polish, or fingernails that are not clean and neatly trimmed.

Non-food contact surfaces shall be kept clean.

Utensils and equipment shall be handled and stored so as to be protected from contamination.

Walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. All food facilities shall be kept clean and in good repair.

Walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.

A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin.

A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin.