1. A. Each facility must meet the requirements of all state and local regulations governing food service, post a copy of the required permit in a conspicuous place and maintain a file of any deficiencies noted in an inspection report.
2. B. Each facility has a copy of the current applicable Food Service Regulations as published by the Environmental Improvement Division. EXCEPTION: Those facilities which have a written exemption from the Environmental Improvement Division or recognized local authority.
3. C. Dry and evaporated milk may be reconstituted only if used for cooking purposes. All milk for drinking is Grade-A pasteurized and served directly from its original container or from a dispenser approved by the Environmental Improvement Division.
4. D. Potentially hazardous food such as meat, milk and custard are kept at 40 degrees F or below. Hot food is kept at 140 degrees F or above during preparation and service.
5. E. Each refrigerator and freezer contains an accurate thermometer reading within 2 degrees F, located in the warmest part of the appliance in which food is stored. The temperature of the refrigerator is 40 degrees F or below. The temperature for the freezer is 0 degrees or below.
6. F. Refrigerators, freezers, cupboards and other food storage areas are kept clean and sanitary at all times.
7. G. Drugs, biologicals, poisons, stimulants, detergents, and cleaning supplies are not kept in the same storage area used for storage of foods.
8. H. Dishes and utensils are properly washed, sanitized, and stored in accordance with food service regulations.
9. I. All garbage is stored in containers which are waterproof, easily cleaned, and have tight-fitting lids.

[7.8.3.103 NMAC – N, 05/15/01]