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

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

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.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.