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S A N J OA Q U I N Environmental Health Department <br /> _COUNTY <br /> , <br /> ti '0 Greatness <br /> r eatnes5 <br /> WHAT TO BRING THE DAY OF THE EVENT <br /> 1. A copy of your Temporary Food Vendor's Application <br /> 2. Probe thermometer (0°F - 220°F) <br /> 3. Three (3) deep (6-8 inch) tub for utensil washing or a 3-compartment sink <br /> 4. Detergent for utensil washing and bleach for sanitizing <br /> 5. One (1) tub for sanitizing <br /> 6. Bottled water (if not provided at site) <br /> 7. Water dispenser(i.e. bottled water container with spigot) <br /> 8. Bucket or basin for hand washing wastewater <br /> 9. Paper towels <br /> 10. Pump style soap dispenser (BAR SOAP IS NOT ALLOWED) <br /> 11. Trash container with liners (trash bags) <br /> 12. Serving utensils <br /> 13, Wiping cloths (cleaning towels) <br /> WHAT TO EXPECT <br /> 1. Post a copy of your completed Temporary Food Vendor's Application in each booth. <br /> 2. Maintain Hot Foods at or above 135' F by use of the following methods <br /> a. Camp stove d. Sterna and hotel trays <br /> b. Double steamer e. Steam table <br /> c. Electric stove top <br /> 3. Maintain Cold Foods at or below 45' F by use of one of the following methods: <br /> a. Ice chests <br /> b. Refrigerator/Refrigerated truck <br /> c. Ice bath and tubs <br /> 4. Ensure that all food is thoroughly cooked to the proper minimum temperature: <br /> a. Ground meat- 1550 F <br /> b. Eggs and food with eggs - 1450 F <br /> c. Park and single pieces of meat- 145' F <br /> d. Poultry and stuffed meats - 165' F <br /> 5. Re-heat foods to 1650 F before putting them in warming units. <br /> 6. Check food temperatures with a probe thermometer. Sanitize thermometer after each use. <br /> 7. Wash hands before preparing or handling food and after using the bathroom, smoking, or handling garbage. <br /> 8. Keep all food preparation surfaces and utensils clean. Wash and sanitize cutting boards and prep <br /> surfaces frequently. <br /> 9. All foods are to be prepared in an approved kitchen or on site (home kitchens are not allowed). <br /> 10. Set up separate areas for utensil washing and handwashing: <br /> UTENSIL WASHING: Set up one (1) deep tub for wash water, one (1)tub for rinse water, and one (1) <br /> tub for bleach water- Mix one (1) capful or 1 tbsp of bleach to each gallon of <br /> water. <br /> HANDWASHING: Dispense water from a container of water with spigots. Use a separate tub to <br /> collect wastewater. Use a pump style soap dispenser- NOT BAR SOAP <br /> 11. Dispose of garbage using plastic garbage bags. <br /> 12. Keep all food protected. Do not place food or food containers on the ground and keep covered. <br /> 13. SMOKING is not allowed in the food booth. <br /> 14. Keep ICE FOR CONSUMPTION in a separate ice bin. Do not store scoop inside ice bin. <br /> 1868 E. Hazelton Avenue j Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br /> EHD 16-02 Page 9 of 11 TEMP EVENT API' <br />