§ 16.60.220. Temporary food establishment.  


Latest version.
  • A.

    In addition to the other requirements of this chapter, the operator of a temporary food establishment shall comply with this section.

    B.

    A temporary food permit shall be issued for only one location for no more than 21 consecutive days and shall be in conjunction with a single event.

    C.

    Food shall be prepared at the temporary food establishment unless the department approves prior preparation at a commissary or approved facility under subsection D.3. below.

    D.

    Depending on the adequacy of facilities, equipment, and utensils for the types and volume of food, and methods of preparation and service, the department may:

    1.

    Limit the foods to be prepared and sold;

    2.

    Limit preparation steps;

    3.

    Authorize prior preparation of food at a commissary or approved facility if:

    a.

    The commissary or approved facility has adequate equipment for the type and volume of food and methods of preparation;

    b.

    TCS food is maintained at temperatures in accordance with 2013 FDA Model Food Code Section 3-501.16;

    c.

    All food is protected from contamination during transportation to the temporary food establishment; and

    d.

    A letter of agreement signed by the operator of the commissary or approved facility is attached to the temporary food establishment application specifying the food, and the dates and times the food is prepared and stored.

    E.

    The operator of a temporary food establishment shall provide documentation the operator:

    1.

    Is a certified food protection manager in accordance with section 16.60.270; or

    2.

    Is a certified food worker in accordance with section 16.60.280.

    F.

    The operator of a temporary food establishment shall ensure:

    1.

    TCS food cooked and/or hot-held at the temporary food establishment is not cooled and later served to the public.

    2.

    Except as provided in subsection F.3. below, a hand washing station is provided for employees, including:

    a.

    A container with a minimum capacity of two gallons, equipped with a faucet-type spigot, and filled with warm water or if the container is not insulated, a means to heat the water;

    b.

    A container to catch wastewater from hand washing; and

    c.

    Soap and single-service towels.

    3.

    Upon approval from the department, temporary food establishments with minimal handling may use chemically treated towelettes as specified in 2013 FDA Model Food Code paragraph 5-203.11(C).

    G.

    The operator of a temporary food establishment shall ensure wastewater is disposed of into an approved wastewater disposal system.

    H.

    The operator of a temporary food establishment shall ensure toilets and hand washing facilities are available within 200 feet of the temporary food establishment.

    I.

    All temporary food establishments must operate under the auspices of an event coordinator.

(AO No. 2009-40(S), § 1, 7-21-09; AO No. 2009-102, § 1, 8-25-09, eff. 1-1-10; AO No. 2017-162 , § 19, 12-19-17)