Equipment food-contact surfaces, utensils and multiservice utensils shall be cleaned by one of the following means: 1) handwash using a three-compartment sink: wash in hot water with cleanser; rinse in clean hot water; rinse in final sanitizing solution or 2) machine wash, followed by a hot water or chemical sanitizing rinse. All utensils and equipment shall be clean. Food-contact surfaces/utensils shall be cleaned and sanitized each time there is a change in process between different raw animal products, produce and ready-to eat foods, and at least every 4 hours based on the temperature of the room.

Handwashing soap and single-use towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair.

The interior premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. No sleeping accommodations shall be in any room where food is prepared, stored or sold.

All utensils and equipment shall be fully operative and in good repair.

Non-food contact surfaces shall be kept clean.

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with adequate sanitizer.

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.

All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose.

Exhaust hoods shall be provided to remove toxic gases, heat. grease, vapors and smoke and be approved by the local building department. Exhaust hoods and filters shall be properly installed, maintained clean, and in good repair. Canopy-type hoods shall extend 6 inches beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes.