ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

ROACHY SAYS:

“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Chin's Cafe & Motel!!”