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All food must be from an approved source, wholesome
and non-adulterated. NO HOME CANNED FOOD IS TO BE SOLD OR GIVEN AWAY NOR
ANY OTHER TYPE OF FOOD PREPARED AT HOME.
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Thermometers to measure hot and cold holding
temperatures of food shall be on-site at all times.
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Food in transport and storage must be free from
contamination and maintained at the following proper temperatures:
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COLD Holding = 45oF / HOT Holding = 140oF /
REHEATING = 165oF
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No unwrapped/unprotected food shall be displayed or
available for customer self service.
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Condiments shall be contained within single service
packets or pump/squeeze type containers.
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All food and equipment shall be stored a minimum of
eighteen inches (18") off the ground surface. Equipment that is very large
and heavy may be stored on a covered ground surface.
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Smoking is prohibited in the food service and
preparation areas.
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Non-absorbent, smooth, easily cleanable work
surfaces must be provided.
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Each booth is required to have separate handwashing
facilities consisting of the following:
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A water jug, with a spigot, containing potable quality
water
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Hand soap
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A supply of disposable towels
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A refuse container
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A waste water bucket
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A separate dishwashing water bucket with a clear
water rinse for utensil washing and general counter cleaning.
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All premises and equipment shall be maintained in a
clean and sanitary condition at all times.
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Adequate refrigeration facilities to accommodate
the volume of food which is planned.
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If shellfish are to be sold at a booth, the
identifying shellfish source tags must be available at the booth at the
time of the inspection and duration of the event. The shellfish must be
kept refrigerated or on self draining ice, with a waste bucket below.
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A leakproof covered container for grease and oil
waste is required and must be carted away and properly disposed of each
night.
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Overhead protection of all food prep and cooking
surfaces required.
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A log sheet of all workers and volunteers shall be
kept posted in booth and mailed to QVHD at the completion of the event.
Disposal (Septic)