N.Y. Comp. Codes R. & Regs. tit. 18 § 442.12
All kitchens shall be well lighted, properly ventilated, provided with essential and proper equipment for the preparation and serving of food, storage, refrigeration and freezer facilities, for the number of persons to be served.
Dishes, glassware and other utensils with chips, cracks or other defects shall be discarded.
Food and dishes shall be protected from rodents and insects.
All kitchen equipment and surroundings shall be kept clean.
Employees engaged in the handling and preparation of food shall meet all State and local health requirements and shall wear proper and clean apparel and give special attention to personal cleanliness.
Each institution shall comply with the regulations relating to kitchen operations for fire protection, safety, sanitation and health, as set forth by the State, county and local health and fire departments.
N.Y. Comp. Codes R. & Regs. Tit. 18 § 442.12