All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

All hot food shall be stored at a temperature of 140 degrees Fahrenheit or higher. All cold food shall be stored at a temperature of 40 degrees Fahrenheit or less.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.

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