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

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

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.

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.

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.

A separate room, or designated area away from food, food storage, and toilet rooms shall be provided for employees to change and store their clothing and personal effects.

A separate area away from food shall be provided for the storage of cleaning equipment and supplies. A janitorial sink or mop basin shall be provided for general cleaning purposes and for the disposal of mop bucket wastes and other liquid wastes.