A. Event Coordinator. Any event with more than one temporary, seasonal, or farmers market food establishment must have an event coordinator. The event coordinator must obtain a permit before any food establishment permits for the event may be issued.
B. Available Permits.
1. A food establishment may obtain a temporary, seasonal, or annual permit based on the duration and location of its operations.
2. A food establishment offering only food samples may obtain a temporary, seasonal, or annual sampling permit.
3. A food establishment or an event coordinator may obtain a permit fee reduction for an event organized by a non-profit 501(c)(3) organization that provides an attestation that a portion of the profits will be reinvested in future development of the event or be used to benefit the local community.
C. Permit Duration and Location Limitations.
1. Temporary permits are valid for up to fourteen days and for a single location and event.
2. Seasonal permits are valid for up to one hundred twenty days and for a single location and event.
3. Annual permits are valid for up to a year and for multiple locations.
4. A food establishment must apply for a permit at least fourteen days prior to an event to avoid a late fee.
D. Restricted Operations.
1. Food preparation is limited to cooking, reheating, or assembling ingredients that have been prepared in a fixed food establishment that has a current operating permit, or is otherwise approved by the department.
2. A food establishment utilizing a commissary or food establishment located outside of Pima County must provide the department with a copy of its current operating permit and an inspection report issued by its regulatory authority within the past six months.
3. Time/temperature control for safety foods must be prepared on the same day of sale or service. TCS foods must not be held over from a previous day's operation unless otherwise approved by the department. Time without temperature control may not be used.
4. Menu items are limited to those listed on its operating permit application.
E. Minimum Structural Requirements.
1. Overhead Protection. A food establishment must have overhead protection from the weather.
2. Floors. Floors must be constructed of concrete, asphalt, tight wood, or other cleanable material and kept in good repair. Dirt or gravel, when graded to drain, may be used as sub-flooring when covered with a removable platform or heavy tarping material that is kept clean.
3. Walls. Food establishments must have the capacity to erect walls when necessary to protect food from blowing dust, insects, and other possible contaminants.
F. Equipment. Equipment must be located and installed to prevent food contamination and facilitate cleaning. Cooking equipment may be located outside the overhead protection if required by the fire department.
G. Ware-washing. A three bin set-up is required for the washing, rinsing, and sanitizing of utensils and equipment on site. Acceptable sanitizers include chlorine, quaternary ammonia, or iodine. Test strips must be available to check the concentration of the sanitizer. A food establishment that does not have such a ware-wash set-up must possess sufficient quantities of food preparation and service items to avoid reuse of contaminated items.
H. Water. All water must be potable. Food establishments must have sufficient hot water for hand washing, and for cleaning and sanitizing equipment. When the distribution system for the potable water is by a hose conveyance, the hose must be a "food grade" hose that has not been used for any other purpose. Proper backflow prevention must be provided.
I. Waste. All sewage, including liquid waste, must be disposed of according to law. A mobile unit may not be connected to a fixed water supply unless the unit uses a sanitary sewage disposal system. All connections must prevent the potential of cross-connection.
J. Hand Washing.
1. A convenient hand washing facility with warm running water, soap, individual paper towels, and a waste container must be available for food service worker hand washing. Gravity flow hand washing stations must have an off/on function allowing the water to run without constant pressure at the point of water discharge.
2. The hand washing station must be set up and operational prior to food service workers handling food or utilizing food contact surfaces. The station must be designated for hand washing only and must be accessible at all times. Multiple hand washing stations may be required if the booth is large or has several food service workers.
3. Food establishments operating under an annual permit must provide a hand sink capable of generating pressurized hot water with integral waste water collection.
K. Food Storage and Protection.
1. Food must be transported and stored in a manner to protect it from cross-contamination and maintain its temperature within the TCS parameters.
2. Ice used for food storage must either be stored in containers that drain continuously or be drained as often as necessary to prevent the accumulation of water, and to prevent the mouth contact point of any canned or bottled beverage from submersion.
3. Food must be served in a manner that protects it from contamination by the consumer.
L. Food Samples.
1. All unwrapped food products that have not been distributed by the end of the business day must be discarded.
2. No public self-service sampling is allowed. Each sample must be handed to the customer, or placed in single-service containers.
3. A physical barrier, such as an approved sneeze guard, must be in place to prevent contamination of any samples left exposed to the public.
4. Only single-service utensils and containers may be used for serving samples.
5. A lined waste container that is easily accessible to the public must be provided at the sampling area.
(Ord. 2016-12, § 2 (part), 2016)