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

Non-food contact surfaces shall be kept clean.

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.