SAN ANTONIO METROPOLITAN HEALTH DISTRICT Food Sanitation Division REQUIREMENTS FOR TEMPORARY FOOD ESTABLISHMENTS Temporary Food Establishments may be operated during special events and celebrations for a time not to exceed fourteen (14) consecutive days. You may contact the Food Sanitation Division at 207-8853 and arrange to meet with a Sanitarian who will discuss the "Rules of Temporary Food Service" with you and your organization. You are considered "open to the public" if you advertise your even using any medium that has a general distribution or if banners or signs are displayed in public view. All temprary food service operations shall meet the requirements of the Temporary Food Establishment Code (Chapter 13-213), be inspected, approved, and licensed before the actual operations begin. A license fee of $15.00 per booth, per day, maximum $150.00 per booth per fourteen (14) day event will be charged for all food an drink booths. OPERATIONS The Temporary Food Establishment Code requires inspection and licensing of all food and drink stands at special events. The Requirements for these stands are as follows: Food and drink shall be dispensed from a roofed concession stand. Charcoal cookers may be placed outside the stand and away from potential overhead contamination. An impervious floor shall be installed if the booth is not placed on concrete or rolled asphalt. (Cardboard or carpet is not an acceptable floor covering.) Each temporary food establishment preparing or serving food, other than drinks, shall have the following items present in the booth before being approved for operation and during operating hours A washbasin or pan for handwashing. (Igloo type containers with spigots and catch basins to hold washwater is preferred). Soap and paper towels for handwashing. Two (2) plastic or metal containers (5 gallon minimum capacity) to wash and sanitize utensils used in the booth. A small bottle of liquid detergent for utensil washing and handwashing. A container of portable water if running water is not available. Facilities for trash: Plastic bags or metal or plastic waste receptacles with lids. A small bottle of bleach for sanitizing. (2 teaspoons/ gallons of water) Facilities to maintain perishable foods at temperature of 45°F or less or 140°F or greater Drink stands shall have: A roof over the area where the drinks are prepared or served. Drink stands dispensing product in sealed containers do not need roofs. A washbasin or pan for handwashing. (Igloo type containers with spigots are preferred) Soap and paper towels for handwashing. A schoop for dispensing ice. Facilities for trash: Plastic bags or metal or plastic wste receptacles with lids. Facilities to wash, rincse, and sanitize utensils. Molcajetes shall not be used for food preparation. They are approved for food display ONLY provided that an acceptable plastic or metal container is inserted in the molcajete between the food and the porous surface of the molcajete. Also, galvanized metal is not approved for food contact including the cooking of food products. Breather shields (sneeze guards) shall be used if food is to be displayed on the service counter where the public may have access to it. Self-service items such as pickles, onions, hot sauce, etc shall be stored in containers with flip-top lids or covers. PROCEDURES All foods must be from an approved source and/or licensed facility or prepared in the temporary food establishment. An approved source is considered an establishment that is under inspection and/or licensed by a health authority. NO homemade cakes, cookie, beans, tacos, or other preparations are permitted to be sold. We cannot approve or license a private home. Hot, potentially hazardous food prepared in advance in a licensed food establishment and refrigerated must be reheated at least at a fast rate to 165°F before being placed into steam tables or other devices to maintain a temperature of 140 °F. Holding devices, such as steamtables, will not heat a refrigerated product fast enough to inhibit the growth of harmful bacteria. Slow cooking devices (crock pots) are unacceptable for reheating foods. Frozen foods should be thawed in a refrigerator or walk-in cooler or in some instances, under cold running water. Never thaw frozen turkey , chicken, meat, or other potentially hazardous foods at ambient temperature. Potentially hazardous foods left out at ambient temperature for more than four (4) hours, of foods contaminated by flies, roaches, air, coughing, sneezing, or other means, may cause foodborne illnesses due the toe fast reproduction of harmful bacteria. Foods found under these conditions shall be discarded. All vegetables and fruits should be washed before processing for cooking and making salads, guacamole, pico de gallo, chili sauces, fruit salads, etc. A small amount of vinegar will help preserve chili sauces. If shell oysters are used, the tags from the bags or boxes they are packaged in must be kept for ninety (90) days to be able to trace the shipment should a problem develop. Shucked oysters need to be maintained at 45°F or below in the original container. Persons working in the booth should wear clean clothes and wear approved hair restraints to protect the food. Rings and bracelets should not be worn. The booth shall be cleaned at the end of each day, or more frequently, if required, to reduce the attraction of rodents and roaches. The water in utensil-washing and handwashing containers myst be changed when it becomes dirty. All wastewater must be disposed in an approved manner. Store all food products and single service articles (disposable) at least 6 inched about the ground.