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.

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.

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.