All temporary eating and drinking establishments shall comply with all of the requirements of this chapter with the exception of Article VII. The additional requirements set forth in this article shall also be met.
A.
All walls or rooms or areas in which food is prepared, or utensils or hands are washed, or rubbish or food waste is stored, shall be easily cleanable, smooth, light colored and shall have washable surfaces up to the highest level reached by spray or splash. The operators of temporary food service establishments which are not permanently located may use canvas or other type material approved by the licensor to enclose their food operation whenever one of the following conditions exist:
(1)
The food service equipment is so located and of such type that the walls do not become soiled during the food preparation and serving operations.
(2)
Durable, smooth, nonabsorbent and easily cleaned splash guards are provided which prevent soiling of the walls. The installation of such protection devices shall be done so no cleaning, rodent, insect problems can occur.
(3)
The walls and ceiling of all rooms shall be kept clean and in good repair.
B.
Establishments which are not located in a permanent structure may have dirt or gravel-covered floors when graded to preclude the accumulation of liquids and covered with removable, cleanable, wooden platforms or duckboards and the area beneath shall be kept clean.
C.
Establishments shall be provided with hot and cold running water under pressure in all areas where food is prepared, or equipment, utensils or containers are washed. However, hot and cold running water under pressure need not be piped to such types of establishments whenever the only utensils used in preparing foods are limited to knives, spatulas, tongs and similar devices or a single container; extensive soiling of the establishment from the food operation is not likely and does not occur; the equipment to be cleaned is stationary and does not require disassembly for proper cleaning; and no health hazard will result. In such cases, the proprietor shall comply with the following conditions:
(1)
Water required for cooking, cleaning and hand washing shall be obtained in container which has a tight-fitting lid and is easily cleaned.
(2)
The outlet from which the water is obtained shall be so located and protected as to preclude contamination of the water outlet as well as the water being drawn.
(3)
An adequate quantity of water shall be provided within the establishment; containers approved by the Department for design, construction and size.
(4)
Only water from a source approved by the Department is used.
D.
Establishments shall be provided with adequate, conveniently located hand-washing facilities for its employees, including a lavatory or lavatories equipped with hot and cold or tempered running water under pressure, hand cleaning soap or detergent, and approved sanitary towels or other approved hand drying devices.
E.
Establishment shall have available adequate, conveniently located toilet facilities for its employees.
F.
The walking and driving surfaces of all exterior areas where food is served shall be kept clean and free of debris, and shall be properly drained so that water will not accumulate. Such areas shall be surfaced with concrete or asphalt, or with gravel or similar material effectively treated to facilitate maintenance and to minimize dust.