1. Bulk food modules shall be designed with close fitting, self-closing, individual covers and a method for storing product scoops. All bins shall be easily cleanable and designed so that they can be removed individually for cleaning. (Page 16)
2. Ice for consumer use shall be dispensed only by employees with scoops, tongs or other dispensing utensils or through automatic self-service ice dispensing equipment designed so that the consumer does not come into manual contact with the bulk ice. (Page 17)
3. Multi-use equipment and utensils shall be constructed and repaired with safe materials, including finishing materials; shall be corrosion resistant and shall be non-absorbent; and shall be smooth, easily cleanable and durable under conditions of normal use. Page 20)
4. The use of wood in a facility is restricted to cutting blocks, cutting boards, bakers tables, and surfaces which contact raw fruits, raw vegetables and nuts in the shell. (Page 21)
5. All equipment and utensils, including plastic wear, shall be designed and fabricated for durability under conditions of normal use; shall be made from safe materials and shall be resistant to denting, buckling, pitting, chipping and crazing. (Page 21)
6. Food contact surfaces shall be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits and similar imperfections and free of difficult to clean internal corners and crevices. (Page 22)
7. Sinks and drainboards shall be sloped to drain and be self draining. (Page 22, 31)
8. Food product thermometers shall be provided in establishments which prepare or process potentially hazardous food products. (Page 14)
9. Ventilation hoods shall be installed to prevent grease or condensation from collecting on walls and ceilings, and shall be designed to be easily cleanable. (Page 23)
10. Equipment shall be installed so that it may either be moved for ease of cleaning or shall be installed to allow at least (1) six inches clearance between the floor and the equipment or (2) four inches between the table and equipment, for table mounted equipment. (Page 24, 25)
11. Wiping cloths shall be stored in the sanitizing solution as outlined in Section 5-103h. (Page 29, 30)
12. A three (3) compartment equipment washing sink with dual drainboards which are self draining is required in any establishment handling unpackaged food products. These sinks shall be large enough to accommodate the emersion of most equipment and utensils
13. and each compartment of the sink shall be supplied with hot and cold potable running water. (Page 27-28)
14. Chemical test kits or other devices that measure the parts per million concentration of the sanitizer shall be provided and used. (Page 31)
15. Mechanical cleaning and sanitizing shall be installed according to requirements. (Page 31-33)
16. All food, equipment and single service articles shall be stored at least six inches above the floor on easily moveable dollies, skids, racks, or open ended pallets. Such storage shall not be under exposed or unprotected sewer lines or water lines that are leaking
17. or on which condensed water has accumulated. (Page 34)
18. Food, equipment, utensils, or single service articles shall not be stored in locker rooms, toilet rooms or their vestibules, garbage rooms or mechanical rooms. (Page 35)
19. All equipment and utensil washing sinks, food preparations sinks, hand sinks and janitorial sinks shall be supplied with hot and cold water under pressure. (Page 35)
20. All sewage, including liquid waste, shall be disposed of by a public sewage system or by a sewage disposal system constructed, maintained and operated according to state and local health department requirements. (Page 36)
21. Plumbing shall be sized, installed and maintained according to the Utah State Plumbing Code. (Page 36)
22. There shall be no cross connection between the potable water supply and any non-potable or questionable water supply. (Page 36)
23. Devices shall be installed to protect against back flow and back siphonage at all fixtures and equipment where an air gap at least twice the diameter of the water system inlet is not provided between the water supply inlets and the fixtures flood level rim. No hose shall be attached to a faucet that is not equipped with a back siphonage prevention device. (Page 37)
24. Culinary sinks used for the washing, soaking or the preparing of food shall be indirectly drained. (Page 37)
25. Toilet facilities shall be installed and of the number required by the Utah State Plumbing Code. They shall be conveniently located and shall be accessible to employees at all times. They shall be completely enclosed and shall have tight fitting, self closing solid doors, except for louvers that may be necessary for ventilation systems. (Page 38)
26. Toilet rooms shall not open directly into a food processing area. (Page 38)
27. Hand washing facilities shall be installed according to the Utah State Plumbing Code and shall be at least one, and not less than the number required by the Utah State Plumbing Code. (Page 39)
28. There shall be a hand washing facility in all food preparation areas; and, in or immediately adjacent to toilet rooms or their vestibules. (Page 39)
29. Sinks used for food preparation or for warewashing shall not be used for washing of hands or for any other purpose. (Page 39)
30. Hand washing facilities shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
31. Garbage and refuse shall be held in durable, easily cleanable insect resistant and rodent resistant containers that do not leak and do not absorb liquids. (Page 40)
32. These containers shall be of a sufficient number to hold all the garbage and refuse that accumulates. Where garbage and refuse is burned on the premises, it shall be done by controlled incineration in accordance with state and local requirements. (Page 41)
33. Conduits and pipes shall be built into walls, floors and ceilings so as to not create an uncleanable surface. (Page 44, 45)
34. Properly installed and trapped floor drains shall be provided in areas where floors are water flushed or pressure spray cleaning methods are used. (Page 43)
35. Floors and floor coverings of all food preparation, food storage and warewashing areas and floors of all walk-in refrigerators, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, durable materials, such as sealed concrete, terrazzo, quarry tile, ceramic tile, durable grades of vinyl, asbestos, or plastic tile, or tight fitting wood impregnated with plastic and shall be maintained in good repair. (Page 42, 43)
36. The floor wall junctures in food processing areas shall be coved for easy cleaning. (Page 43)
37. Walls, wall coverings and ceilings of walk-in refrigeration units, food preparation areas, including areas used for storing open or dusty food products, warewashing areas and toilet rooms and their vestibules shall be smooth, non-absorbent and easily cleanable. (Page 45)
38. Concrete or pumice blocks and bricks used for interior wall construction in these locations shall be finished and sealed to provide a smooth, easily cleanable surface. (Page 45)
39. At last one service sink or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water or similar liquid waste. (page 46)
40. Permanently fixed, artificial light sources shall be installed to provided at least 20 foot candles of light on all food preparation surfaces and at warewashing work levels. Additionally, at a distance of 30 inches from the floor, there shall be at least:
    1. 20 foot candles of light in sales areas, utensil and equipment storage areas and in hand washing and toilet areas;
    2. At least 10 foot candles of light in walk-in refrigeration units, dry food storage areas and in all other areas. (Page 46-47)
41. Lamps located over or within food storage, food preparation and food display facilities and facilities where utensils and equipment are cleaned and stored shall be shielded or otherwise shatter resistant. (Page 47)
42. All rooms shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated according to state and local requirements. (Page 47)
43. If employees routinely change clothes within the establishment, rooms or areas shall be designated and used for that purpose. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee's clothing and other belongings. Page 48)
44. Outside garbage and refuse containers shall be stored on a hard, easily cleanable surface. (Page 50)
45. The walking and driving surfaces of all exterior areas of food establishments shall be surfaced with concrete, asphalt or with gravel or similar material effectively treated to facilitate maintenance and minimize dust. (Page 51)
46. No operation of a food establishment shall be conducted in any room used as living or sleeping quarters. (Page 51)
47. Laundry facilities in a food establishment shall be done in separate rooms except that such operations may be conducted in storage rooms containing only packaged food and packaged single service articles. Only linens and work clothes used in the operation shall be laundered in the laundry facilities provided on the premises. (Page 51)
48. Clean and soiled work clothes and linens including articles such as wiping cloths shall be stored in a clean place and protected from contamination until used. (Page 51)