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 necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.

In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

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.