MOVIE NIGHT AT THE PARK VENDOR APPLICATION Chapter 46, Food Establishments

Transcription

1 MOVIE NIGHT AT THE PARK VENDOR APPLICATION Chapter 46, Fd Establishments Applicatin Date: Name f Applicant: Name f Business (if applicable): Fr Prfit: Nn-Prfit: *If Nn-Prfit then please attach prf t applicatin. Type f Fd t be Sld: Price Range f Prducts: Des Applicant have a current Temprary Fd License? Yes N *If answer is (N) then please fill ut and submit the attached Temprary Fd Permit Applicatin. Des Applicant Require Electricity? Yes N Any Other Requirements / Ntes : I hereby certify that i have read and examined this applicatin and knw the same t be true and crrect. I acknwledge that the frm abve is nly an applicatin. Receipt f the applicatin and payment shuld nt be interpreted as a receipt f a permit r permit number. Applicant s Signature Date

2 Applicatin Date: TEMPORARY FOOD ESTABLISHMENT PERMIT APPLICATION Chapter 46, Fd Establishments EVENT: DATE: NAME OF FOOD BOOTH: ORGANIZATION/CONTACT PERSON: ADDRESS: CITY: STATE: ZIP: PHONE #: CELL PHONE #: FAX #: _ LIST TYPES OF FOOD TO BE SOLD: I certify, as the persn respnsible fr this fd establishment, that I am respnsible fr the safe handling and preparatin f fds sld t the public during the event and will adhere t the REQUIREMENTS FOR TEMPORARY FOOD ESTABLISHMENTS. PRINT NAME / ORGANIZATION: LOCATION WHERE FOOD PREPARED: (Fds prepared in a private hme are nt permitted.) Signature: Date: NOTES: The Heltes Festival Assciatin grunds water system is nt an apprved public water system and cannt be used fr drinking r preparing any fds. Fr the City s Fee Schedule and Cde Regulatins, please refer t FEE PAID: $30 (One Day), $100 (Annual) HEALTH INSPECTORS: Lri Calzncit / Mnty McGuffin

3 Requirements fr Temprary Fd Establishments OPERATIONS: Fd and drink must be dispensed frm a rfed cncessin stand. Charcal ckers may be placed utside the stand and away frm ptential verhead cntaminatin. Drink stands dispensing prduct in sealed cntainers d nt require rfing. Impervius flring shall be installed if the bth is nt placed n cncrete, rlled asphalt, r similar surface. Cardbard r carpet is nt an acceptable flr cvering. All txic items (i.e. cleaning supplies, lighter fluids, sanitizers, et cetera) shuld be kept away frm fd. Each establishment preparing r serving fd, ther than drinks, shall have the fllwing items present in the bth: 1. Hand-washing statin with running water. See sketch f hand-washing statin belw. The statin shall cnsist f a clean water cntainer with a spigt filled with ptable water and catch basin t hld the wastewater until prperly dispsed. A push buttn spigt is nt allwed. Prvide liquid sap and paper twels fr hand-washing. Hand-washing Statin Setup 2. Prvisin fr sanitizing utensils. Three cntainers t (1) wash, (2) rinse, and (3) sanitize utensils are required. Tw (2) teaspns f bleach per galln f water is required in the third cntainer. Fd handlers shuld wash and sanitize all cntaminated utensils and fd cntact surfaces immediately. A small bttle f liquid detergent fr utensil washing is required. A cntainer f ptable water is required if running water is nt available. 3. Facilities t maintain perishable fds. Depending upn the type f fd, facilities with temperatures f 41ºF r less r 135ºF r greater are required, r such fds must be discarded after 3 hurs. 4. Ice scp. Handling ice with bare hands is nt allwed. Use an ice scp. 5. Facilities fr trash. Plastic bags r metal / plastic waste receptacles with lids are required. 6. Breather shields (sneeze guards). Breather shields are required if fd is t be displayed n a service cunter. Self-service items, such as pickles, nins, ht sauce, et cetera shall be stred in cntainers with flip-tp lids r cvers.

4 FOOD SOURCES: All fds must riginate frm an apprved surce and/r a licensed facility r prepared in the temprary bth. An apprved surce r licensed facility is cnsidered an establishment that is currently under inspectin and / r licensed by a health authrity. Fds prepared in a private hme may NOT be sld r served t the public. 1. Ptentially hazardus fd prepared in advance in a licensed fd establishment and refrigerated must be reheated at a fast rate t 165ºF befre being placed int steam tables r ther devices t maintain a temperature f 135ºF. Hlding devices, such as steam tables, will nt heat a refrigerated prduct fast enugh t inhibit the grwth f harmful bacteria. Slw cking devices (crck pts) are nt allwed fr reheating fds. 2. Frzen fds must be thawed in a refrigeratr r walk-in cler, r, in sme instances, under cld running water. Never thaw frzen turkey, chicken, meat, r ther ptentially hazardus fds at ambient temperature. 3. Ptentially hazardus fds left ut at ambient temperature fr mre than three (3) hurs, r fds cntaminated by flies, raches, air, cughing, sneezing, r ther means, may cause fd brne illnesses due t the fast reprductin f harmful bacteria. Fds fund under these cnditins must be discarded. 4. All vegetables and fruits must be washed befre prcessing fr cking and making salads, guacamle, pic de gall, chili sauces, fruit salads, et cetera. A small amunt f vinegar will help preserve chili sauces. 5. If shell ysters are used, the tags frm the bags r bxes they are packaged in must be kept fr ninety (90) days t be able t trace the shipment shuld an illness, such as hepatitis, develp. Shucked ysters need t be maintained at 41ºF r belw in the riginal cntainer. 6. If raw meat and ther raw prducts are handled, it is best t have a designated persn wh handles raw prducts nly and des nt handle cked and ready-t-eat fd items. Persns handling raw prducts must wash their hands prir t handling cked and ready-t-eat fd items. SANITATION REQUIREMENTS: 1. Persns wrking in the bth must wear clean clthes and apprved hair restraints t prtect the fd. Rings and bracelets may nt be wrn when preparing fds. 2. Fd handlers must wear plastic glves when handling fd items t be served t the custmer. Fd handlers must change plastic glves if they cme in cntact with the bdy r cntaminated items in the bth. Plastic glves shuld be changed frequently. Fd handlers may nt eat, drink, r smke inside the bth. 3. Fd handlers may nt handle, prepare, r serve fd if ill. 4. Direct hand cntact with ready-t-eat fds (cheese, lettuce, tmates, pickles, bread) is nt allwed. Use suitable utensils, fd tissues r wrappers, r plastic glves. 5. Fd handlers must wash their hands frequently especially after eating, drinking, smking, r using the restrm. 6. The bth must be cleaned, at a minimum, at the end f each day r mre frequently, if required, t reduce the attractin f rdents and raches. After fd preparatin activities are ver, clean up yur establishment and place all slid waste in designated receptacles. 7. The water in utensil-washing and hand-washing cntainers must be changed when it becmes dirty. All waste water must be dispsed f in an apprved manner, and cannt be dumped n the grund. 8. Stre all fd prducts and single-service articles (dispsable) at least six (6) inches abve the grund.

5 Heltes Fire Department Bandera Rad ~ Heltes, TX Phne: ~ Fax: TEMPORARY FOOD BOOTH REQUIREMENTS 1. Fire Extinguishers: One 5 pund multipurpse fire extinguisher (ABC). All fire extinguishers shall have a current service tag frm a licensed extinguisher cmpany attached r prvide prf (receipt) that extinguisher is new upn request. 2. Fd Bth Lcatins: Bths used fr cking shall have a minimum clearance f ten (10) feet n tw sides. Bths shall nt impede any exit pathways. Bths shall nt be placed in fire lanes. Bths shall nt be lcated within fifteen (15) feet f amusement rides. 3. Cking Equipment Lcatin: Barbeque pits shall nt be lcated within ten (10) feet f cmbustible materials. Barbeque pits shall nt be lcated under the fd bth canpy. 4. Acceptable Cking Surces: Wd Charcal Prpane Natural Gas Electricity All electrical appliances must be UL listed r apprved fr the applicatin f use. Open flame cking must be in an apprved, fire resistant cntainer. 5. Prpane: Prpane tanks must be secured t prevent falling. Regulatrs shall be attached t the prpane tank. Hses and cnnectins must be listed fr LPG use. Tanks shall nly be white r aluminum in clr. Only ne spare tank allwed in fd bth. Empty prpane tanks are t be remved frm the fd bth immediately after use. 6. Electrical Safety: D nt verlad extensin crds. D nt use multi utlet adapters. Use listed pwer strips. Use cautin with electrical pwer in inclement weather utdrs. Use cautin with prtable lighting. 7. Decratins: Keep all ignitin surces away frm bth decratin. Decrative material shall be flame resistant. *Nte: Other requirements may fllw upn fire inspectin.