Under California Retail Food Code §114115, how often must different types of surfaces in a food facility be cleaned? Choose the BEST overall guideline.

Explanation

California Retail Food Code HSC §114115 (and §114099, §114097) sets cleaning frequencies by surface type. For FOOD-CONTACT surfaces in continuous use with the same food, the maximum interval is 4 hours; the surface must also be cleaned and sanitized whenever the task changes (raw to ready-to-eat), when contamination occurs, and at the end of the operating period. Surfaces in use for time/temperature-controlled food held cold at 41°F or below may go up to 24 hours between cleanings (one exam-relevant exception). NON-FOOD-CONTACT surfaces (legs of equipment, exterior of bins) must be cleaned as often as necessary to prevent visible soil and to avoid pest harborage. Floors, walls, and ceilings must be cleaned at a frequency that prevents soil and pest harborage, typically daily for floors (after each closing) and on a documented schedule (often weekly to monthly) for walls and ceilings depending on the activity zone. Option A is too vague and exceeds the food-contact 4-hour limit. Option C is non-compliant for food-contact surfaces. Option D ignores invisible biological contamination.