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.

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.

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

Non-food contact surfaces shall be kept clean.

All utensils and equipment shall be approved, installed properly, and meet applicable standards.

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. 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.

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.

Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in facilities with more than 20,000 square feet; facilities offering on-site liquor consumption; and facilities, built after January 1, 2004, that provide space for the consumption of food on the premises.

All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered as required. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish.