ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Roman's Kitchen!!”

ROACHY SAYS:

“A food facility may engage in the following activities only pursuant to a written and approved HACCP plan: smoking food as a method of preservation, curing food, using food additives or adding components such as vinegar as a method of food preservation or to render a food so that it is not potentially hazardous, operating a molluscan shelfish life support system display tank, custom processing of animals for personal use as food and not for sale or service in a food facility, using acidification or water activity to prevent the growth of Clostridium botulinum, packaging potentially hazardous food using a reduced oxygen packaging method except as specified in 114419.2(a - c), or preparing food by another method that is determined by the Enforcement Agency to require a HACCP plan. Food facilities with CDPH approved variances must maintain a copy at the food facility at all times. A variance may be suspended or revoked if the food facility is found to be non-complaint with the terms of the variance. (114057, 114057.1, 114417,114117.2, 114417.5, 114417.6, 114417.7, 114419 -114419.3)”

ROACHY SAYS:

“MFFs shall operate in conjunction with a commissary, mobile support unit (MSU), or other facility approved by the enforcement agency. The MFF shall be stored at or within a commissary or other location approved by the enforcement agency. MSUs shall operate from and be stored at a designated commissary. MFFs engaged in food preparation other than limited food preparation shall not operate in conjuction with a MSU.(114295)”

ROACHY SAYS:

“The exterior of a MFF and the surrounding area, as relating to the operation of food service, shall be maintained in a sanitary condition. (114317)”

ROACHY SAYS:

“Spare tires, related automotive equipment, or special tools relating to the mechanical operation of the MFF shall not be stored in the food preparation or food storage areas. A separate cabinet or drawer shall be installed for the storage of insecticides or other poisonous substances in accordance with section 114254. All poisonous chemicals shall be kept in this cabinet or drawer in their original containers and in a manner that offers no contamination hazard to food or utensils. (114319)”

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

ROACHY SAYS:

“MFFs shall operate in conjunction with a commissary, mobile support unit (MSU), or other facility approved by the enforcement agency. The MFF shall be stored at or within a commissary or other location approved by the enforcement agency. MSUs shall operate from and be stored at a designated commissary. MFFs engaged in food preparation other than limited food preparation shall not operate in conjuction with a MSU.(114295)”

ROACHY SAYS:

“Food equipment shall be smooth, readily accessible and easily cleanable; nonportable equipment shall be an integral part of the primary unit. Unfinished wood is prohibited and construction joints and seams shall be tightly fitted and sealed so as to be easily cleanable. MFFs that handle Potentially Hazardous Foods, except prepackaged frozen, whole fish and aquatic invertebrates, shall be equipped with refrigeration units as defined in section 113885. All new and replacement gas appliances shall meet applicable ANSI standards and electrical appliances shall meet applicable UL standards. The space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed and the closure shall be smooth and easily cleanable. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage drains into a waste tank. Equipment shall be installed so as to be easily cleanable, prevent vermin harborage, and provide adequate access for service and maintenance. Floors, walls, and ceilings of all enclosed food preparation areas of MFFs shall be constructed so that the surfaces are impervious, smooth and easily cleanable; the floor wall juncture shall be coved with a min. 3/8 in. radius coving with the floor surface extending up the wall at least 4 in. (114301)”

ROACHY SAYS:

“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”

ROACHY SAYS:

“MFFs that handle nonprepackaged food shall be equipped with approved potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided. An approved potable water hose used for conveying potable water from a water tank shall be safe, durable, corrosion resistant, nonabsorbent, protected from contamination at all times, and clearly and durably identified as to its use. A potable water tank shall have sufficient capacity (at least 5 gallons exclusively for handwashing, 25 gallons for food preparation and warewashing) and shall deliver at least 1 gallon/minute to each sink basin. A wastewater tank shall be of a capacity commensurate with the level of food handling activity, have a minimum capacity that is 50 percent greater than the potable water tank, and be equipped with a shut-off valve. Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation. (114205, 114207, 114209, 114211, 114213, 114215, 114217, 114219, 114221, 114223, 114225, 114227, 114229, 114231, 114233, 114235, 114238, 114239, 114240, 114241, 114242)”

ROACHY SAYS:

“The exterior premises of a food facility shall be kept free of litter and rubbish. All food waste and rubbish shall be kept in nonabsorbent, durable, cleanable, leak-proof, and rodent-proof containers. Containers shall have close-fitting lids and be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent the development of objectionable odors and other conditions that attract or harbor insects or rodents. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)”

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

ROACHY SAYS:

“MFFs shall operate in conjunction with a commissary, mobile support unit (MSU), or other facility approved by the enforcement agency. The MFF shall be stored at or within a commissary or other location approved by the enforcement agency. MSUs shall operate from and be stored at a designated commissary. MFFs engaged in food preparation other than limited food preparation shall not operate in conjuction with a MSU.(114295)”

ROACHY SAYS:

“Food equipment shall be smooth, readily accessible and easily cleanable; nonportable equipment shall be an integral part of the primary unit. Unfinished wood is prohibited and construction joints and seams shall be tightly fitted and sealed so as to be easily cleanable. MFFs that handle Potentially Hazardous Foods, except prepackaged frozen, whole fish and aquatic invertebrates, shall be equipped with refrigeration units as defined in section 113885. All new and replacement gas appliances shall meet applicable ANSI standards and electrical appliances shall meet applicable UL standards. The space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed and the closure shall be smooth and easily cleanable. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage drains into a waste tank. Equipment shall be installed so as to be easily cleanable, prevent vermin harborage, and provide adequate access for service and maintenance. Floors, walls, and ceilings of all enclosed food preparation areas of MFFs shall be constructed so that the surfaces are impervious, smooth and easily cleanable; the floor wall juncture shall be coved with a min. 3/8 in. radius coving with the floor surface extending up the wall at least 4 in. (114301)”

ROACHY SAYS:

“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”

ROACHY SAYS:

“MFFs that handle nonprepackaged food shall be equipped with approved potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided. An approved potable water hose used for conveying potable water from a water tank shall be safe, durable, corrosion resistant, nonabsorbent, protected from contamination at all times, and clearly and durably identified as to its use. A potable water tank shall have sufficient capacity (at least 5 gallons exclusively for handwashing, 25 gallons for food preparation and warewashing) and shall deliver at least 1 gallon/minute to each sink basin. A wastewater tank shall be of a capacity commensurate with the level of food handling activity, have a minimum capacity that is 50 percent greater than the potable water tank, and be equipped with a shut-off valve. Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation. (114205, 114207, 114209, 114211, 114213, 114215, 114217, 114219, 114221, 114223, 114225, 114227, 114229, 114231, 114233, 114235, 114238, 114239, 114240, 114241, 114242)”

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

ROACHY SAYS:

“MFFs shall operate in conjunction with a commissary, mobile support unit (MSU), or other facility approved by the enforcement agency. The MFF shall be stored at or within a commissary or other location approved by the enforcement agency. MSUs shall operate from and be stored at a designated commissary. MFFs engaged in food preparation other than limited food preparation shall not operate in conjuction with a MSU.(114295)”

ROACHY SAYS:

“Food equipment shall be smooth, readily accessible and easily cleanable; nonportable equipment shall be an integral part of the primary unit. Unfinished wood is prohibited and construction joints and seams shall be tightly fitted and sealed so as to be easily cleanable. MFFs that handle Potentially Hazardous Foods, except prepackaged frozen, whole fish and aquatic invertebrates, shall be equipped with refrigeration units as defined in section 113885. All new and replacement gas appliances shall meet applicable ANSI standards and electrical appliances shall meet applicable UL standards. The space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls shall be sealed and the closure shall be smooth and easily cleanable. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage drains into a waste tank. Equipment shall be installed so as to be easily cleanable, prevent vermin harborage, and provide adequate access for service and maintenance. Floors, walls, and ceilings of all enclosed food preparation areas of MFFs shall be constructed so that the surfaces are impervious, smooth and easily cleanable; the floor wall juncture shall be coved with a min. 3/8 in. radius coving with the floor surface extending up the wall at least 4 in. (114301)”

ROACHY SAYS:

“All utensils in a MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. MFFs must have a fully stocked first aid kit, properly charged 10 BC-rated fire extinguisher (for MFFs with heating elements or cooking equipment) and compliant second exit (at least 24"x36"). Gas fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. All liquified petroleum equipment shall be installed to meet applicable standards. (114323)”

ROACHY SAYS:

“MFFs that handle nonprepackaged food shall be equipped with approved potable water and wastewater tanks, unless approved temporary water and wastewater connections are provided. An approved potable water hose used for conveying potable water from a water tank shall be safe, durable, corrosion resistant, nonabsorbent, protected from contamination at all times, and clearly and durably identified as to its use. A potable water tank shall have sufficient capacity (at least 5 gallons exclusively for handwashing, 25 gallons for food preparation and warewashing) and shall deliver at least 1 gallon/minute to each sink basin. A wastewater tank shall be of a capacity commensurate with the level of food handling activity, have a minimum capacity that is 50 percent greater than the potable water tank, and be equipped with a shut-off valve. Wastewater tanks shall be thoroughly flushed and drained in a sanitary manner during the servicing operation. (114205, 114207, 114209, 114211, 114213, 114215, 114217, 114219, 114221, 114223, 114225, 114227, 114229, 114231, 114233, 114235, 114238, 114239, 114240, 114241, 114242)”