A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.