A. Restricted Operations
1. All foods sold or handled by a temporary food establishment shall meet the requirements of this Ordinance for preparation, packaging, display, service, storage and transportation. Foods will be classified as to their relative risk to cause a food-borne illness.
2. Certain high-risk foods may be prohibited or may require that a food preparation plan be provided and approved.
3. One temporary food event is allowed per sponsor per single location per calendar year unless the requirements of Subsection B. below are met.
B. Renewals of Temporary Food Permits. Temporary food permits may be renewed and seasonal temporary food permits may be issued at a single location provided that all of the following requirements are met:
1. The temporary food establishment shall be under the operational supervision of a certified food service sanitation manager during all times that the temporary food establishment is operating.
2. Past temporary food events by the same sponsor must have been in substantial compliance with Ordinance requirements; and
3. The appropriate application and fee must be submitted to the Department.
C. Facilities at Temporary Food Establishments.
1. Enough refrigeration and hot holding facilities must be provided to maintain time/temperature control for safety foods at required temperatures.
2. For other than mechanical refrigeration or hot holding facilities, prior approval of the Department is required.
D. Handwashing at Temporary Food Establishments. A facility shall be provided for employee handwashing. Where water under pressure is unavailable, such facility shall consist of at least a food grade container of potable water, soap and individual paper towels. The container shall have a spigot at the bottom to allow a flow of warm water into a receiving container below.
(Ord. O-201711-51-031, passed 11-14-2017)