(A) Lease spaces for special events will be available only to those vendors authorized by the special event permit.
(B) Not for profit organizations requesting a waiver of lease space fees for a special event must have a verifiable affiliation in Johnson County and be classified as a charitable organization in accordance with section 501(c)(3) of the Internal Revenue Code. Waiver of lease space fees for a not for profit organization may be limited to one time per calendar year.
(C) A deposit of $400 will be required for all special event rentals of Market Square. The deposit will be forfeited if the Market Square is damaged during the special event or requires cleaning by city.
(D) Food vendors and ware vendors will be allowed at Market Square only in conjunction with a permitted special event.
(E) All food vendors must obtain a city health permit as stated in § 105.08(B).
(F) Food vendors must set up in a specified lease space. All food vendors should be set up either underneath the provided metal awning, under a canopy or tent with a water repellent roof or ceiling that provides overhead protection of food. All portable tents, canopies, and awnings must be removed by the end of the special event.
(G) Mobile food trucks, with an approved health permit issued by the city, will be allowed to park in approved parking spaces designated by the special event permit.
(H) Mobile food trucks must have generators and will not be allowed to connect to electrical services at the Market Square.
(I) A health inspection will be performed on the first day of setup. Inspections may also be performed at other times during the special event.
(J) All foods must be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food.
(K) All foods must be prepared:
(1) On site with a temporary health permit; or
(2) Within a mobile food truck with an annual or temporary health permit; or
(3) At a food service facility with an annual or temporary health permit; or
(4) In accordance with the State of Texas Cottage Law regulations.
(L) All potentially hazardous foods must be transported, stored, and cooked at proper temperatures. Refrigerated foods must be maintained below 41 degrees. Hot foods must be held at 135 degrees or above. A metal stem thermometer must be used to ensure proper temperatures.
(M) All food items intended for human consumption must be stored at least six inches off the ground at all times and be in safe and sound condition with adequate protection from splash, dust, insects, weather or other contamination.
(N) Ice must be clean, safe and of a commercial grade. Ice for human consumption must be stored separately from iced used to cold hold other foods and drinks. Ice for human consumption should be dispensed with an ice scoop. Styrofoam chests may not be used for hot or cold storage. Ice used to cool packaged foods or beverages should be continuously drained.
(O) All food on display must be kept sealed, wrapped or covered.
(P) All prepackaged foods must be properly labeled. Any unlabeled foods, improperly labeled foods or foods that are found being held at improper temperatures may be detained or immediately condemned by the city health inspection officer. Violations may result in citations to the operator and/or owner or revocation of the health permit.
(Q) All food lease spaces must completely prohibit the public from gaining access to the interior of the booth or food prep areas.
(R) All food lease spaces must contain at least one five pound certified ABC fire extinguisher.
(S) A hand wash station must be provided and equipped with potable water, dispensable hand soap and paper towels. All wastewater must be captured and not allowed to drain onto the ground.
(T) Only single service disposable items will be used for customer service. Lease spaces must be equipped with a three basin wash system for ware washing. Set up must include soapy wash water, clear rinse water, and a chemical sanitizer basin. Dishwater must be properly disposed and not allowed to drain onto the ground or street.
(U) Food handlers must wear clean clothing and proper hair restraints including hairnets, caps, or visors. Hand washing must be done as frequently and necessary as required by health guidelines. Disposable gloves must be worn when handling "ready to eat" foods. Tongs, spoons, or tissues may be used in substitution when appropriate. Eating, drinking, or smoking will be confined to designated areas away from food preparation and service areas.
(Ord. 06-2013-40, passed 7-9-13; Am. Ord. 10-2014-84, passed 10-14- 14)