New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-1 - Food Service Establishments
Construction and Maintenance of Physical Facilities
Section 14-1.172 - Cleaning; general requirements

Cleaning is to be done during periods when the least amount of food is exposed, such as after closing or between meals, except during emergencies. Dustless methods are to be used to clean floors and walls. such as vacuum cleaning, wet mopping, or the use of dust-resisting sweeping compounds with brooms. Maintenance and cleaning tools, such as brooms, mops, vacuum cleaners and similar equipment, are to be stored and maintained in a way that does not contaminate food, utensils, equipment or linens, and in an orderily manner, to facilitate the cleaning of the storage location.