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(a) Caterers when engaged in direct sales catering must hold potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit, except during preparation or cooking or transportation for a period of less than 30 minutes. (HSC section 113996(a).)
(b) Caterers when engaged in direct-sales catering must use portable mechanical refrigeration equipment as defined in HSC 113885 at the food service site, to maintain required cold-holding temperatures for potentially hazardous foods. Reliance on ice, portable cooling blocks, or ice chests or coolers to hold potentially hazardous foods is prohibited.
(c) All potentially hazardous foods that were not cold-held at or below 41 degrees Fahrenheit during the entire time the caterer was at the host facility must be discarded by the caterer when food service ends for that day.
(a) Clean toilet rooms that meet local building and plumbing codes shall be in place at the host facility, located not more than 200 feet from the area where the caterer prepares food, and must be accessible to the caterer's food handlers. The toilet rooms can be the same rooms used by the host facility. (HSC section 114250 and 114250.1.)
(b) Warewashing sinks meeting the requirements in HSC section 114099 must be in place at the host facility, accessible to the caterer, and near the area where the caterer prepares food. These sinks can be the same sinks used by the host facility. The host facility shall provide the caterer access to the sinks while food preparation and service by the caterer is ongoing. The host facility does not need to provide access to the sinks to facilitate washing of the caterer's utensils and equipment after food service ends.
(c) A curbed cleaning facility (aka "mop sink") that meets the requirements of HSC section 114279(a) shall be present in the host facility and accessible to the caterer's food handlers at all times.
(d) Handwashing facilities that meet the requirements in HSC sections 113953 through 113953.2 and section 113953.5 shall be present in the host facility and accessible to the caterer's food handlers at all times.
(e) The host facility shall provide sufficient electrical power to operate the caterer's mechanical refrigeration equipment.
(f) The host facility shall provide potable hot and cold water for use by the caterer that meets the requirements in HSC sections 114192 and 114195.
A cook-for-hire may not store, prepare or otherwise handle food that will be cooked for hire at the cook-for-hire's home; instead all storage, preparation, handling and cooking must be done at the private residence of the hiring party. A cook-for-hire may not sell the food to be cooked to his or her client, but may be reimbursed for the actual cost of food brought to the client's private residence to be prepared or cooked. Provided these conditions are met no health permit is required, because only cooking services, not food, are donated or offered for sale.
The Director is authorized to inspect caterers' kitchens and commissaries at any time during normal business hours, and to inspect caterers' food service operations in the field wherever and whenever they occur. The Director shall endeavor to inspect each caterer's fixed facilities and a representative food service operation by that caterer at a food service site at least once per year.