The glass list should only include food handling / contact zones. The catch is - this is not defined by the code - therefore define it yourself, in writing, based on risk. This helps the code make sense ! In my opinion, items that pose a minimal risk due to distance from exposed product or low likelihood of incidents should be managed by having employees initial at the beginning and end of shift that their area and equipment was clean and in good condition. This contributes to the glass as well as sanitation records.
Rgds / Charles.C