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SAN JDAHIN Environmental Health Department <br /> WHAT TO BRING THE DAY OF THE EVENT <br /> 1 A copy of your Temporary rood Vendor's Application D <br /> i <br /> 2 Prone 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 Boated 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 /> io Pump style soap dispenser(BAR SOAP IS NOT ALLOWED) <br /> 1 t 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. Stemo 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. RefrigaralorlRefrigerated 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 b,efore 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 riot allowed in the food booth <br /> 14 Keep ICE FOR CONSUMPTION in a separate ice bin Do not store scoop inside ice bin <br /> �oh+i F HaZeltur,Aye, oo T glii Af.iK-:3A'1t1 I F 204 464.01 At1 www alcehd com <br /> t-.0 it a", TEMP EVENT MP <br /> n, tir <br />