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:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

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:

“MFFs shall have the business name or name of the operator (min. 3 in. height), city, state, zip and name of permittee if different from the business name (min. 1 inch height) on customer side, in contrasting color with vehicle exterior to enable the consumer to identify and locate the business. Motorized MFFs and MSUs shall have this identification on both sides. (114299)”

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)”