Special Event/ Temp. Permits

Requirements for setting up your special event work space

Your entire operation shall be underneath a fire retardant, non-combustible canopy, tent or other approved structure.
Felt roofing paper must be used as a ground cover and shall adequately cover the entire area under the tent.
A hand washing station consisting of hot running water (i.e., cooler or coffee urn with spigot), hand soap, paper towels, and a wastewater catch basin must be provided. Throughly and frequently was hands.

Three separate bins, large enough to submerse the largest piece of equipments for washing, rinsing, and sanitizing must be provided. Water should be changed periodically to be kept clean of food debris. Containers must be labeled (Wash/Rinse/Sanitizer). Allow dishes to air dry.

Have an adequate number of calibrated metal stem thermometers (0-220F) on hand. Sanitize thermometers in between use.
Know and monitor cooking temperatures.

Poultry: 165F
Pork: 145F
Whole muscle Beef 145F
Ground, marinated or injected beef and pork must be cooked to a minimum of 155F
All hot foods must be hot held at a minimum of 135F. Cold foods must be held at 41F or less.

No leftovers! All cooked foods not served, must be discarded at the end of the day.
Do not allow raw meats to touch or be stored above cooked meats or other ready-to-eat foods. When cooking, set up an area on the grill for raw meats and a separate area for cooked meats, with space in between. Do not stack cooked meat.
Everyone in food prep area must wear hair restraint, clean clothes and aprons.
Do not touch ready-to-eat foods with bare hands; use gloves, tongs, deli tissue, or other clean and sanitized utensils.
Do not smoke, eat or drink from open containers in food prep/service area. Wash hands after engaging in the above mentioned activities.
Do not wear jewelry on the wrist (including watches), hands or fingers.
Water may not drain onto the ground. Place a container under the spout to catch water. This also applies to water from hand washing.
Properly dispose of wastewater, grease and other waste. Never dispose of waste in a storm drain of directly on the ground.
When finished, completely clean up space. Remove all trash, debris and grease stains.
Please remember to recycle.