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TEMPORARY FOOD SERVICE CHECKLIST

APPLICATION

Fill out a Temporary Food Service Permit Application (PDF File) and submit the form to the Coles County Health Department at least 14 days prior to the event.


FOOD & UTENSIL STORAGE & HANDLING

DRY STORAGE

Store all food, equipment, utensils and single-service items above the floor to protect against contamination.

COLD STORAGE

Provide refrigeration units to keep potentially hazardous foods at 41 degrees F. or lower. An effectively insulated container with sufficient coolant, such as blue ice or drained ice, may be approved by the DEC Inspector for storage of less hazardous foods or for use at events of short duration.

HOT STORAGE

Make sure hot food storage units are used where necessary to keep potentially hazardous foods at 140 degrees F. or higher.

THERMOMETERS

Make sure that each refrigeration unit has a numerically scaled thermometer to accurately measure the air temperature of the unit.

Provide a metal-stem thermometer where necessary to check the internal temperatures of both hot and cold food. Thermometers must be accurate to plus or minus 2 degrees F. and have a minimum range of 0 degrees to 220 degrees F.

FOOD DISPLAY

Make sure that all food is protected from customer handling, coughing, or sneezing by wrapping, sneeze guards or other effective barriers.

FOOD PREPARATION

Make sure that all cooking and serving areas are protected from contamination. Barbecue areas must be roped off or otherwise segregated from the public.


PERSONNEL

HAND WASHING

Provide a five-gallon or larger insulated container or larger with a faucet type (not push-button) spigot for warm water, along with a basin, soap, dispensed paper towels, and catch basin for hand washing.

HEALTH

Make sure that employees have no open cuts or sores or diseases transmittable by food.

HYGIENE

Assure that employees have clean outer garments and hair restraints.


CLEANING

DISHWASHING

Provide three basins large enough for complete immersion of utensils and a way to heat water for washing, rinsing, and sanitizing utensils or equipment that will be reused or used for preparation of food.

BLEACH

Provide unscented household bleach or other approved sanitizer for dishwashing sanitization and wiping cloths.

WIPING CLOTHS

Make sure that wiping cloths are rinsed frequently in a clean, 100-parts-per-million chlorine solution.


WATER SUPPLY

WATER SUPPLY

Make sure an adequate supply of potable water from an approved source is on site. Water storage at the booth or event is in approved storage containers.

WASTEWATER DISPOSAL

Make sure that wastewater is disposed of in an approved wastewater disposal system.


PREMISES

FLOORS

Make sure that unless otherwise approved, floors are constructed of tight wood, asphalt, or other cleanable material. Floors must be finished so as to be cleanable.

WALLS & CEILINGS

Make sure walls and ceilings are of tight and sound construction to protect the interior from the elements and flying insects, when necessary. Walls must be finished with a cleanable finish.

LIGHTING

Provide adequate lighting by natural or artificial means. Bulbs must be non-breakable or shielded.

COUNTERS OR SHELVING

Make sure all food preparation surfaces are smooth, easily cleanable, durable and free of seams or difficult-to-clean areas.

GARBAGE

Provide an adequate number of cleanable containers inside and outside the booth or at the event.

RESTROOMS

Provide an adequate number of approved toilet and hand washing facilities at each event. These facilities must be accessible to employees.

CLOTHING

Store personal belongings in a designated place in the booth and away from the food preparation, food service, and dishwashing areas.

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