New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter E - Retail Food Stores (Article 19 Agriculture and Markets Law)
Part 271 - Retail Food Store Sanitation Regulations
Subpart 271-8 - Food Display and Service at Salad Bars
Section 271-8.4 - Cleaning and sanitizing frequency

(a) Tongs, ladles, other utensils and product modules shall be cleaned and sanitized before being restocked with food product. If contamination is observed or suspected, food-contact surfaces shall be cleaned and sanitized immediately.

(b) While the salad bar is in operation, the floor area around it must be maintained in a clean condition using dustless methods. The food display/dispensing unit and attached/associated equipment must be maintained clean. Routine cleaning shall be conducted daily prior to stocking the unit. Spot cleaning shall be conducted as necessary.