A temporary food establishment shall comply with the applicable requirements of this section, except as otherwise specifically provided.
(a) Permit. Before opening a temporary food establishment, the operator shall make application for a permit to the Board of Health.
(b) Food; Approved Source. Potentially hazardous foods not prepared at the temporary food establishment shall be prepared in a permitted food establishment or permitted food service operation and transported to the temporary food establishment by a method approved by the permittor.
(c) Food Protection. All potentially hazardous foods shall be maintained at 45º F and below, or 145º F and above by a method approved by the permittor. Mechanical refrigeration shall be used for overnight storage of potentially hazardous foods.
(d) Equipment and Utensils. A three-compartment sink system or another method approved by the permittor shall be provided or made available and used only for manual washing, rinsing, sanitizing of equipment and multiple-use utensils.
(e) Handwashing Facilities. A handwashing facility or an alternate method approved by the permittor shall be available for employee handwashing.
(f) Support Facilities. The operator of a temporary food establishment shall demonstrate, to the satisfaction of the permittor, a safe water supply, sewage and waste water disposal system, toilet facilities, and garbage and refuse disposal system.
(g) Floors, Walls, Ceilings. The requirements for floors, walls and ceilings shall be determined by the permittor. If it is determined that a floor and/or ceiling and/or wails are necessary, the materials used for the floors or ceilings or walls and the construction thereof shall be approved by the permittor.
(Res. 1-95. Passed 1-19-95.)