which is to be consumed must come from an approved source.
It must be kept in closed/covered containers and dispensed with ice
scoops that are properly stored and used. Ice
for consumption may not be used for storage of food or beverage products.
AS A REFRIGERANT:
Storage of open food products in contact with ice is prohibited.
Storage of packaged food products in contact with water or undrained ice
is prohibited. If ice is the
principle means of refrigeration, it must be done in such a way so that the ice
is constantly draining (into proper areanot onto ground).
Commercial-type freeze packs or dry ice may also be used to maintain
temperature if mechanical refrigeration cannot be provided.
Proper temperatures, however, must be maintained at all times.
food is to be handled, proper tongs, utensils, or single-use plastic gloves must
be provided and used. Bare hand
contact with ready-to-eat open foods should be minimized.
Food products must be kept shielded and protected from contamination by
consumers at all times during storage, preparation, and service.
Overhead protection must be provided over all food and beverage
service, preparation, storage, and warewashing and handwashing areas.
Food being grilled, for instance, is not required to be provided with
overhead cover due to fire safety reasons.
Prior to grilling and once taken off grill, the food must be properly
Facilities must be provided to wash, rinse, and sanitize multi-use
utensils and equipment used for food preparation at the site (for each
individual vendor, in most circumstances).
If any utensils are taken off-site for washing, it must done in a
licensed food establishment. Proper
chemical sanitizer and the appropriate chemical test kit must be provided and
used at each site. All dishes and
utensils must be air-dried. Proper Set-up:
solution used for dishwashing and in wiping cloth buckets must be maintained at
proper concentrations at all times (unless the manufacturers guidelines
are provided and specify otherwise):
Chlorine: 50 – 100ppm
must be labeled as such and be provided with manufacturers use guidelines.
In other words, it must tell you how to properly mix the chemical to
yield proper sanitization.
single-service/use eating and drinking utensils may be provided for use by the
consumer. (No re-use of these
single-service items will be permitted.)
Multi-use eating and drinking utensils are prohibited.
The utensils must be placed in a container with the handles facing up and
eating surface protected or completely wrapped to prevent possible
contamination. Straws and
toothpicks should be individually wrapped or in a dispenser.
Condiments must be individually packaged or from
approved dispensers (and the dispensers must be covered to prevent possible
contamination). If they require
refrigeration, proper cooling provisions must be made during service/display.
All food and beverage products, ice, utensils,
dishes, equipment, handwashing and warewashing facilities, and single-service
items must be stored up off the floor/ground at least six (6) inches at all
between uses, wiping cloths must be properly stored in sanitizer solution.
Wiping cloths must be marked and used for specific purposes as follows:
(1) Wiping cloths used for raw animal food spills/cleanup, (2) Wiping
cloths used for other food spills/cleanup, and (3) Wiping cloths used for
general cleaning not for the other two types of food spills.
This is to prevent cross-contamination.
water lines to each unit must be protected by a proper backflow/back-siphonage
prevention device (or by proper air break or air gap).
These units must be approved for continuous pressure if used in
situations where water is continuously provided to the unit by a hose, etc.
All hoses must be N.S.F. (National Sanitation Foundation) approved or the
equivalent for use with potable water.
All solid and liquid waste must be disposed in a sanitary and approved
manner. An adequate number of
non-absorbent garbage and rubbish containers must be provided, used, and
maintained in a sanitary manner. The containers must be kept covered during periods of
At least one convenient handwashing facility must be available for
employee handwashing on site at all times at each unit.
This facility must consist of, at least, warm running water, soap, and
individual paper towels. (If a sink
is not available for handwashing, running can mean a large thermos, urn or
container in which warm water is held for dispensing via spigot while
handwashing. A container or bucket would then need to be placed under the
thermos spigot to catch the wastewater.) Employees
must wash their hands at all necessary times during food preparation and service
(i.e. before beginning work, after handling raw animal foods, after sneezing,
coughing, touching face or hair, after using the restroom, after taking out
trash, etc.) as specified in 410 IAC 7-20.
Air curtains, screening or fans must be provided and used for insect
control. Doors to food preparation
areas must be solid or screened and shall be self-closing (and kept closed at
Effective hair restraints must be provided and used by all persons
preparing or serving food such as hair nets, visors, hats, scarves, etc.
Beards should also be restrained with a beard snoot or other means.
smoking, eating, or drinking is permitted in any food preparation or service
areas. Clothing must be kept clean and not used to wipe hands.
(Covered employee beverage containers are allowed if stored and utilized
Allen County Code – Title 10, Article 2
The Health Commissioner may order the revocation or suspension of any permit
issued for a temporary food service establishment or temporary food market which
order shall include the prohibition of any further sale or serving of food or
beverages for the following reasons:.
with the Health Commissioner, or his/her authorized representatives, in the
performance of his/her duties. Interference
shall be defined as the process of obstructing, hampering or blocking the Health
Commissioner in the performance of his/her duties.
B. As a result
of the willful and/or continuous violation of any provision of this
10-2-10-3(A)(1): If the permit is for a Temporary Food
Establishment, said suspension/closure may be ordered immediately.
The permittee may request in writing that he/she be afforded a hearing
within twenty-four (24) hours as set forth in 10-2-10-4.
OF THE ABOVE GUIDELINES MUST BE FOLLOWED TO INSURE RECEIPT OF TEMPORARY FOOD