Potentially hazardous foods shall be held at or below 41 to 45 degrees F or at or above 135 degrees F. Potentially hazardous foods that have been removed from holding temperatures for preparation shall be returned to approved holding temperatures within two hours.

All food shall be manufactured, produced, prepared, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage. Linen may be used to line a container for service of food if replaced each time container is refilled.

Testing equipment and materials shall be provided to measure the applicable sanitization method.

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.