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:

“Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. A retail food facility shall not sell or offer for sale infant formula or baby food after the "use by" date. Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. A franchise food chain with 20 or more stores must disclose calories, carbohydrates, saturated fat, and sodium for each standard menu item. Labeling is to be in the form of a brochure on the table, a menu next to each standard menu item, a menu under an index section separate from the listing of standard menu items, a menu insert, or a table tent on the table. (114087, 114088, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, 114377)”

ROACHY SAYS:

“An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A thermometer +/- 2 degrees F shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)”

ROACHY SAYS:

“A food facility shall not be open for business without a valid permit. Permit shall be posted in a conspicuous place within the food facility. (114067(b, c), 114381, 114387)”