§ 16.60.226. Temporary or seasonal event coordinator.

A.

All temporary and seasonal food establishments must be operated under the auspices of an event coordinator. The event coordinator shall:

1.

Provide the department with a list of all temporary or seasonal food establishments and operators participating in the planned event at least seven days prior to the event with a map indicating proposed sites of each food establishment and all public toilets and hand wash facilities at least 48 hours prior to the event;

2.

Inform all temporary or seasonal food establishment operators participating in the event that a food establishment permit is required from the department; and

3.

Ensure, at events open to the public for two hours or longer, public toilets and hand washing facilities are provided and:

a.

The number of toilets furnished is adequate based on the peak crowd anticipated and are conveniently located and available to all vendors;

b.

Toilet facilities are serviced as often as necessary to maintain them as clean and sanitary, have cleanable interior surfaces, screened openings for ventilation, self-closing doors, and otherwise prohibit the entrance of insects and rodents.

c.

If running water is not practically available, portable toilets are provided instead of flush toilets and the number of portable toilets meets the minimum requirements of Title 23; and

d.

Lavatories are supplied for washing hands from an insulated container with a minimum capacity of two gallons each, equipped with a faucet-type spigot and filled with warm water. The department may approve other handwashing systems.

(AO No. 2017-162 , § 21, 12-19-17)