Laserfiche WebLink
' a <br /> I� <br /> j N JOAQUIN Environmental l Health Department <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 /> S. One (1)tub for sanitizing <br /> 6. Bottled water(if not provided at site; <br /> Water dispenser(i.e. bottled water container with spigot) <br /> a Bucket or basin for hand washing wastewater <br /> 9 Paper towels <br /> to 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. Sterno 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. RefrigeratorlRe frig erated 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 /> ba 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 1654 F Lefore 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 foots 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: Disperse water from a container of crater with spigots. Use a separate tub to <br /> c;ollect wastewater. Use a pump style soak;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 ) SWLkton, California 95205 1 T 209 468-3420 E F 209 464.0138 1 www.sicehd.corn <br /> EHO 1"2 Page 9 of 11 TEMP EVENT APP <br /> �}7!3l7T <br />