Please review GMPs 229.210-229.222 (GMP’s). A few requirements are, but not limited to: (1) at least one hand wash sink with hot (minimum 100oF) and cold running water, (2) sanitation of food-contact surfaces (generally involving an additional 2 bay sink, minimum, for ware-washing), including utensils and food-contact surfaces of equipment, that shall be cleaned as frequently as necessary to protect against contamination of food*, (3) easily cleanable surfaces that are impervious to moisture including floors, walls, and ceilings, (4) tightly sealed windows, doors, and other entries to prevent the entrance of rodents, pest, vermin, etc., and (5) sufficient lighting and facility suitable in size, construction, and design to facilitate maintenance and sanitary operations.
*Note: firms that manufacture food and sell directly to retail consumers are subject to the Texas Food Establishment Rules. Please review these Rules as they have more specific requirements concerning ware wash sinks and equipment.