1.
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A temporary food service establishment is defined as a public eating
or drinking place which operates at any location for a temporary period of
time not to exceed more than 14 consecutive calendar days, regardless of whether
the establishment operates continuously during this time, in connection with
a fair, carnival, circus, public exhibition or similar transitory gathering.
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2.
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License. All temporary food service establishments must obtain and post
a valid license in accordance with the Borough. An inspection must be performed
by the Health Board prior to the issuance of the license. There will be a
$10 fee for each license issued. Reinspection can be done at any time.
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3.
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General.
[Amended 1-12-1998 by Ord.
No. A-928] | ||
A.
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All food must be clean, wholesome, free from spoilage, free from adulteration
and safe for human consumption.
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B.
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No person who is infected with of is a carrier or a communicable disease
shall work in any temporary food establishment.
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C.
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Smoking is not permitted in any food preparation or service area.
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D.
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If the temporary establishment is using single service items such as
disposable plates and utensils the following rules do not apply:
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(1)
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Sewage section does not apply.
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(2)
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Water Supply section does not apply, except for cold water.
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(3)
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Cleaning and sterilization of disposable single service items does not
apply.
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4.
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Food preparation and storage.
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A.
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All potentially hazardous foods must be kept cold (less than 40º
F.) or hot (more than 140º F.) at all times.
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B.
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Minimum internal cooking temperatures:
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Poultry
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165º F.
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Pork
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150º F.
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Beef**
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140º F. (Ground Beef products 155º F.)
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**(and other potentially hazardous food requiring cooking.)
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C.
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Potentially hazardous frozen foods must be thawed:
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(1)
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At refrigeration temperatures of 40º F. or below.
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(2)
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Under cool, potable running water (70º F. or below).
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(3)
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In a microwave.
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(4)
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As part of the cooking process.
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D.
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Do not thaw at room temperature or in standing water.
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E.
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All ice must be obtained from an approved source. All ice served in
beverages or used in the preparation of foods must be stored in a non-porous,
easily-cleanable, covered container. Styrofoam coolers are not acceptable.
An ice scoop must be used.
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F.
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All refrigeration must be capable of maintaining food temperatures of
40º F. or below. Food must be stored under mechanical refrigeration wherever
electricity is available. If electricity is not available, food may be stored
on ice in an easily-cleanable ice chest as long as the following requirements
are met:
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(1)
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Food must be stored in sealed containers.
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(2)
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The cap or pouring lip on canned and bottled beverages must not be submerged
in the ice.
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(3)
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The ice chest must have a drain to prevent water accumulation.
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(4)
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The ice must not be served in any beverages.
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G.
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Use utensils such as tongs and spatulas to minimize food contact. Single
service utensils may not be reused.
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H.
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Store all food up off the floor or ground.
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I.
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No leftovers are to be used, served or sold in a temporary food service
establishment. Hot held foods that are not used by the end of the day must
be discarded.
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J.
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Foods on display must be covered. Condiments such as sugar, cream, ketchup,
mustard, etc. should be served in individual packets or squeeze containers.
All self-service condiments must be covered.
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5.
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Water supply.
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A.
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All water must be obtained from an approved source.
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B.
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Each establishment must be provided with hot and cold running water
piped to the establishment OR have an adequate supply on hand - the water
must be stored in a clean, covered container (5 gallon minimum capacity) that
has a dispensing spout. NO dipping is permitted.
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C.
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If hot water is not available, a means of heating water must be provided.
Hot plates and coffee urns are acceptable.
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6.
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Hand washing.
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A.
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Each establishment must be provided with:
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(1)
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Clean water.
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(2)
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Soap.
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(3)
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Single use paper towels.
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(4)
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Waste water container.
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7.
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Cleaning of utensils and equipment.
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A.
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Three labeled containers of adequate size must be provided for cleaning
and sanitizing:
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(1)
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Wash (soapy water).
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(2)
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Rinse (clean water).
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(3)
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Sanitize (approved sanitizer and water).
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B.
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An approved sanitizer must be present for use on table tops, counters,
etc. Wiping cloths are to be stored in a solution of sanitizer and water.
Bleach is an acceptable sanitizer - 1 ounce of bleach to 3 gallons of water.
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8.
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Sewage.
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A.
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Each establishment not supplied with a built-in waste system must provide
a container of adequate size (5 gallon minimum capacity) with tight-fitting
lid for the retention of wash water and cleaning water.
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B.
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All waste water must be disposed of in a sanitary sewage system. Approved
dump stations and public restrooms are acceptable. DO NOT dump waste water
down storm sewers or onto the ground surface.
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C.
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Adequate toilet facilities must be provided on the premises. Portable
toilets must be provided if public restrooms are unavailable.
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9.
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Garbage.
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A.
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A leak-proof refuse container with tight-fitting lid must be provided
at each establishment.
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B.
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All refuse must be stored in a manner that will prevent insect and rodent
problems.
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10.
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Construction.
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A.
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All food contact surfaces must be smooth and easily cleanable.
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B.
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Overhead protection from weather must be provided for all food preparation
and storage area. Canvas, plastic, umbrellas, wood, etc. are acceptable.
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C.
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Flooring must be provided in the establishment. Acceptable flooring
include:
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(1)
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Concrete or blacktop.
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(2)
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Wood sheeting.
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(3)
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Linoleum or tile.
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D.
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All other equipment must be constructed and maintained in a manner consistent
with Borough standards.
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