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S A N J O Q Q U I N Environmental Health Department <br /> - -cour� _ <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 1350 F by use of the following methods: <br /> a. Camp stove d. Sterno and hotel trays <br /> b. Double steamer e. Steam table <br /> c. Electric stove top <br /> 3. Maintain Cold Foods at or below 450 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- 155° F <br /> b. Eggs and food with eggs- 145' F <br /> c. Pork and single pieces of meat- 145' F <br /> d. Poultry and stuffed meats- 165° F <br /> 5. Re-heat foods to 165' 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 j T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehci <br /> EHO 16-02 Page 8 of 71 TEMP EVENT APP <br /> 07101f2024 <br />