Proper temperature control is mandatory. A metal stemmed, numerically scaled thermometer or thermocouple is required to check applicable food temperatures. Foods must be protected from contamination at all times including preparation, storage and display to patrons. All ready to eat foods which will not be reheated must be prepared and served without bare hands contact. Ice must be from approved sources and made from potable water.
Ice is to be properly bagged in single use wet strength plastic bags until the time of use.
Foods may not be stored in undrained ice. Single-service articles are to be furnished to patrons at all times during the temporary food event. All food items, utensils, food equipment and single-service items must be stored at least six inches above ground level within your food booth. If food operations are conducted at night, artificial light of at least 20 foot candles must be supplied. All temporary food establishments must be equipped with hand washing facilities supplied with soap, potable water and disposable paper towels.