(1) All floors shall be kept clean and in good repair. The floors of all food preparation, food storage, utensil washing rooms and areas, walk-in refrigerators, dressing or locker rooms, and toilet rooms shall be constructed of smooth, durable, non-absorbent, and easily cleanable materials such as concrete, terrazzo, ceramic tile, grease resistant grades of linoleum or plastic, or tight wood impregnated with plastic, provided that in areas subject to spilling or dripping of grease, blood, or fatty substances, such floor coverings shall be of grease, blood, and fat resistant materials, and provided further that floors of non-refrigerated, dry food storage areas need not be non-absorbent.

(2) Floor drains shall be provided in floors which are water flushed for cleaning or which receive discharges of water or other fluid waste from equipment. Such floors shall be graded to drain.

(3) Carpeting may be used on the floors of customer areas. Such carpeting shall be in good repair and kept clean, and must also be fire resistant.

(4) The walking and driving surfaces of all exterior areas where foods are sold shall be kept clean and free of debris, and shall be properly drained so that water will not accumulate. Such areas shall be surfaced with concrete or asphalt or with gravel or similar material effectively treated to facilitate maintenance and to minimize dust.

(5) Mats of duckboards, if used, shall be easily cleanable and be kept clean. They shall be of such design and size as to permit easy removal for cleaning.

(6) All floors hereafter installed in food preparation, storage, utensil washing rooms, walk-in refrigerators, dressing or locker rooms and toilet rooms shall provide a coved base juncture between the floor and wall with the cove extending up the wall at least 3 inches. In all cases, the juncture between the floor and wall shall be closed.

(7) All walls, ceilings, doors, windows, skylights and similar closures shall be kept clean and in good repair. The walls of all food preparation, storage, utensil washing and handwashing rooms or areas shall have light colored, smooth, easily cleanable surfaces, and such surfaces shall be washable up to at least the highest level reached by splash or spray.

(8) Wall covering materials used such as sheet metal, linoleum, plastic, paper and similar materials shall be so attached and sealed to the wall or ceiling as to leave no open spaces or cracks which would permit accumulation of soil or debris or provide harborage for vermin.

(9) Studs, joists and rafters shall not be left exposed in food preparation, storage, utensil washing areas or toilet rooms except as may be necessary for the installation of overhead tracks, rails and hoists. If left exposed, they shall be suitably furnished and shall be kept clean and in good repair.

(10) Light fixtures, decorative material and similar equipment and material attached to walls or ceilings shall be kept clean.