Physical facilities are kept in good repair and cleaned as often as needed, with routine cleaning done when the least food is exposed (for example after closing), except for spills. Floors are cleaned by dustless methods (wet cleaning, vacuuming, treated dust mops or brooms with dust-arresting compounds), with spills between routine cleans allowed to be spot cleaned with a little absorbent compound. Intake and exhaust ducts are cleaned and filters changed so they are not a contamination source, and outside vents cause no hazard, nuisance or unlawful discharge. Food preparation sinks, handwashing sinks and warewashing equipment are not used to clean maintenance tools, prepare maintenance materials or dispose of mop water (Pf). Mops are hung to air dry without soiling walls, equipment or supplies. Sawdust, shavings, granular salt, baked clay, diatomaceous earth and similar materials are not used on floors except for spot cleaning spills. Plumbing fixtures are cleaned as often as needed, and toilet room doors are kept closed except during cleaning and maintenance.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.