Food service equipment. Equipment to be installed in new or remodeled establishments and replacement equipment for existing retail food establishments shall comply with design standards established by the National Sanitation Foundation.
Floors. Floors in retail food service establishments shall be constructed or covered with cleanable, nonabsorbent and durable floor surface materials.
Maintenance of premises.
Food service establishment premises shall be maintained in a clean and safe condition and shall be free from standing water.
The premises shall be maintained so as to eliminate and prevent rodent and insect harborage. All doors leading to the outside are required to be closed or fitted with a self-closing device. They may, however, be fitted with a self-closing door screening of not less than 16 mesh between April 15 and October 15.
Roofs, exterior walls, doors, skylights and windows shall be in good repair and maintained in a clean condition.
All plumbing fixtures and water and waste pipes shall be properly installed and maintained in good working condition. Each water heater shall be equipped with a thermostatic temperature control and a pressure relief valve, both of which shall be in good working condition.
Code compliance. Every retail food service establishment shall be in compliance with all applicable building, plumbing and fire safety requirements.