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

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.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.