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No. 3280FEB/Fej...?,. 20 1 7 1 1 2.27 PM FAX No. 120998o,q32Par!Xic Southwest <br />WHAT TO BRING THE DAY OF THE EVENT <br />13. <br />1. <br />2. <br />Maintain Cold Foods at or below 45° F by use of one of the following methods:3. <br />4. <br />5. <br />6. <br />7. <br />a. <br />9. <br />HANDWASHING: <br />TFMP R/FNT APRPoop □ nf 11 <br />10. <br />11. <br />3. <br />4. <br />WHAT TO EXPECT <br />Post a copy of your completed Temporary Food Vendor’s Application jn each booth. <br />Maintain Hot Foods at or above 135“ F by use of the following methods: <br />d. Sterno and hotel trays <br />e. Steam table <br />Re-heat foods to 165° F before putting them in warming units. <br />Check food temperatures with a probe thermometer. Sanitize thermometer after each use. <br />Wash hands before preparing or handling food and after using the bathroom, smoking, or handling garbage. <br />Keep all food preparation surfaces and utensils clean. Wash and sanitize cutting boards and prep <br />surfaces frequently. <br />All foods are to be prepared in an approved kitchen or on site (home kitchens are not allowed). <br />a. Ice chests <br />b. Refrigerator/Refrigerated truck <br />c. Ice bath and tubs <br />A copy of your Temporary Food Vendor's Application <br />2. Probe thermometer (0°F - 220°F) <br />Three (3) deep (6-8 inch) tub for utensil washing or a 3-oompartment sink <br />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 />Pump style soap dispenser (BAR SOAP IS NOT ALLOWED) <br />Trash container with liners (trash bags) <br />12. Serving utensils <br />Wiping cloths (cleaning towels) <br />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 />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 />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 />a. Camp stove <br />b. Double steamer <br />c. Electric stove top <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.