MUST PROVIDE ADEQUATE REFRIGERATION FOR THE RESTAURANT. MUST PROVIDE COMMERCIAL APPLIANCES.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.
Adequate and convenient hand washing facilities shall be provided for all employees.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.