(1) A water supply adequate in quantity and safe for human consumption.
(2) Disposal of sewage, refuse and other wastes in a manner that will not create a nuisance or a health hazard.
(3) The cleanliness and accessibility of toilets and handwashing facilities.
(4) The cleanliness of the premises.
(5) The refrigeration of perishable foods.
(6) The storage of food for protection against dust, dirt and contamination.
(7) Equipment of proper construction and cleanliness of such equipment.
(8) The control of insects and rodents.
(9) The cleanliness and grooming of food workers.
(10) Exclusion of unauthorized persons from food preparation and storage areas.
(11) Review of proposed plans for the construction or remodeling of facilities subject to licensing under this chapter. [Formerly 624.100; 2009 c.595 §1002; 2011 c.664 §6]