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Ac , <br /> No <br />No <br />EXAMPLE: <br />sRPREP TABLE W <br />BBO <br />RASH <br />IO’ PASS THROUGH WINDOW' FOOD STORAGE <br />SERVICE WINDOWS <br />C.1 gSNSpI <br />oZ <br />1 <br />t -J <br />3 <br />, i i r~ <br />NOTE: The only operations not requiring fully enclosed booths are those that sell prepackaged food items or food <br />product from approved bulk dispensers (food compartments). Prepackaged foods must be sold in the original packaging <br />with proper labels. Vendors that are distributing samples may^be required to have a fully enclosed booth. <br />3 BUCKETS <br />FOR WASHING <br />UTENSILS <br />HANDWASH <br />STATlOr* <br />4- C he si 5 <br />/2f'A/S-fe- <br />> + 1 Z CC- <br />■r n s z er <br /><c <br />- 10' - <br />Tc <br />W <br />CL <br />iVAcks <br />cl b K . *31 <br />.FING DISH <br />COUNTER <br />BOOTH FLOOR PLAN <br />r <br />t <br />CFpl <br />BOOTH DRAWING: <br />In the space below, provide a drawing of your booth. Identify and describe all equipment, including cooking and holding <br />equipment, handwashing facilities, work tables, utensil washing sink (containers), food and paper product storage, <br />garbage containers, and customer service areas (see example below). The only items that are allowed outside the <br />booth are an open air BBQ and a cooler for storage of raw meat at the grill. All other cooking equipment and washing <br />facilities shall be inside the booth. <br />p - Porvc- <br />^2 - cvvc:}c<rr-1 <br />i <br />p <br />Temporary Food Facility Equipment Plan s ti\t< O <7 <br />All temporary food facilities shall complete this page including those selling or serving prepackaged food. <br />T~ <br />pvpn A? <br />I 'A\c L <br />£ v <br />j 5. VT <br />1. Is your booth fully enclosed from floor to ceiling? Yes No <br />2. Service openings are no larger than 216 square inches (18" X 12") and are at least 18" apart? Yes <br />3. Tarp (smooth and cleanable material) on the ground? Yes }x No <br />4. Signage: Name of operator, business, city, state, and zip code are clearkvistble to patrons? Yes <br />5. Running warm water of at least 100°F at handwashing station? Yes ±No <br />NOTE: If cooking equipment will be <br />used inside of booth, contact the local <br />Fire Department for their <br />requirements. You may be required to <br />have a fire extinguisher, certified <br />flame-resistant materials and/or a <br />portable fire suppression system in <br />vour booth. <br />E <br />Uj