The person-in-charge shall ensure that: Garbage is stored in the following ways as applicable to the facility: In containers that: Are sufficient in number to hold all of the garbage that accumulates between periods of removal from the premises; Do not leak or absorb liquids; Are constructed of durable metal or another approved type of material; and Are provided with tight-fitting lids or covers unless kept in a: Vermin-proofed room or enclosure; or Waste refrigerator; In storage areas that: Are clean; and Do not constitute a nuisance; In storage rooms or enclosures that: Are constructed of easily cleanable, grease resistant, washable materials; and Are vermin-proofed; In garbage containers outside the establishment that are located on a grease resistant, durable surface; and For damaged, adulterated, or recalled products, in designated areas separate from: Food; Equipment; Utensils; Linens; and Single service and single use articles that are held for credit, redemption, or return to the distributor; Garbage containers are cleaned as necessary to prevent a buildup of soil: In a manner that does not contaminate food, equipment, utensils, or food preparation areas; With: Brushes for washing that may not be used for any other purpose; Can-washing machines; Steam-cleaning devices; or Similar equipment; and In an area that enables waste water from cleaning operations to be disposed of as sewage; Food waste grinders are: Constructed and installed to comply with applicable State and local plumbing laws, ordinances, and regulations; and Not connected to a sink drain that is used for food or utensils; All garbage and rubbish is disposed of: Daily, or as often as necessary, to prevent a nuisance or insanitary condition; and By a method that complies with applicable State and local laws, regulations, and ordinances; and Used cooking grease and oils are stored, recycled, and disposed of in accordance with applicable State and local laws, regulations, and ordinances.