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.AT TO BRING THE DAY OF THE E -NT <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 />3.Maintain Cold Foods at or below 45° F by use of one of the following methods: <br />‘ 1 <br />4.Ensure that all food is thoroughly cooked to the proper minimum temperature: <br />Re-heat foods to 165° F before putting them in warming units.5. <br />6.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.7. <br />8. <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 />HANDWASHING: <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 />Page 9 of 11 TEMP EVENT APPEHD 16-02 <br />08/01/16 <br />Keep all food preparation surfaces and utensils clean. Wash and sanitize cutting boards and prep <br />surfaces frequently. <br />A copy of your Temporary Food Vendor’s Application <br />Probe thermometer (0°F - 220°F) <br />Three (3) deep (6-8 inch) tub for utensil washing or a 3-compartment sink <br />Detergent for utensil washing and bleach for sanitizing <br />One (1) tub for sanitizing <br />Bottled water (if not provided at site) <br />Water dispenser (i.e. bottled water container with spigot) <br />Bucket or basin for hand washing wastewater <br />Paper towels <br />Pump style soap dispenser (BAR SOAP IS NOT ALLOWED) <br />Trash container with liners (trash bags) <br />Serving utensils <br />Wiping cloths (cleaning towels) <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 />Camp stove <br />Double steamer <br />Electric stove top <br />Ground meat -155° F <br />Eggs and food with eggs -145° F <br />Pork and single pieces of meat -145° F <br />Poultry and stuffed meats - 165° F <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 />1. <br />2 <br />3. <br />4. <br />5. <br />6. <br />7. <br />8 <br />9 <br />10. <br />11. <br />12. <br />13. <br />a. <br />b <br />c. <br />a. <br />b <br />c. <br />a. <br />b. <br />c. <br />d. <br />Ice chests . <br />Refrigerator/Refrigerated tr^ick, <br />Ice bath and tubs / r,-. <br />d. Sterno and hotel trays <br />e. Steam table