Requirements
The City of Farmers Branch requires those vendors who give away or sell food intended for human consumption to the general public to obtain a Temporary or Seasonal Health Permit, unless an annual permit has been granted.
Purpose
To prevent a foodborne illness and protect the public health by assisting vendors and operators of temporary food service establishments in meeting minimum construction standards and using safe techniques when storing, preparing, displaying and serving foods. Failure to comply with these regulations may result in the closure of the food establishment.
Reason
Food serviced from a temporary food service establishment is subject to the same potential for contamination as that served in fixed food service establishment such as a restaurant, but there is the additional potential for contamination resulting from specific limited conditions associated with temporary establishments. Due to this limited food protection capacity, most temporary food establishments are restricted to the service of pre-packaged and pre-prepared foods, or allowed only limited food preparation.
Requirements
Temporary food service establishments shall mean any food service establishment which operates at a fixed location for a temporary period of time, not more than 14 consecutive days or such time granted by the City council in conjunction with a single event or celebration. All events open to the public in which food is conveyed requires a food service permit. An application to operate a temporary food establishment shall be made not less than three days prior to opening. Applications can be dropped off at the Community Services Department at City Hall, located at 13000 William Dodson Parkway. Business hours are from 8:00 a.m. to 6:00 p.m., Monday through Thursday, and 8:00 a.m. to 5:00 p.m. Friday.
Restricted Operations
All food in establishments must come from approved sources, which shall be in sound condition and free from adulteration and misbranding. Home preparation or storage of food is not allowed unless otherwise stated (baked goods such as cookies, brownies or cakes with no potentially hazardous fillings, i.e. cream or cream cheese-based, can be allowed). Open, unprotected display of food is prohibited. All food being prepared, stored, served or sold shall be protected from contamination and shall be kept at safe temperatures during transportation between establishments. The temperature of potentially hazardous foods shall be 41 degrees F. or below or 140 degrees F. or above at all times during storage. A metal-stem thermometer must be used when monitoring cooking and or holding temperatures of any potentially hazardous food items. All food must be cooked to completion without interruption. Partial cooking in advance is prohibited. Only those potentially hazardous foods requiring limited preparation such as nachos, hot dogs, corn-on-the-cob, sausage links, pre-portioned hamburgers and some raw meats such as beef fajitas that require only limited cooking (less than 15 minutes), may be prepared or cooked on-site. Preparation of more potentially hazardous foods on site such as seafood products, poultry products, pastries filled with cream or synthetic cream, barbequed or smoked meats, or foods that require multiple ingredients or excessive handling for preparation such raw vegetable salads, gravies, casseroles or salads or sandwiches containing meats, eggs or seafood products is generally prohibited. Raw seafood and poultry are allowed only if the product is pre-cut, breaded, and frozen, to go from the freezer to the fryer, and the product must be pre-cooked. All leftover foods must be discarded and not saved for re-service the following day.
Ice
Ice shall be commercially bagged from the manufacturer and dispensed in a way that protects it from contamination. The storage of food items in contact with undrained ice or ice water is prohibited. Wrapped food items, including sandwiches, shall not be stored in direct contact with ice or melted ice water.
Equipment
Equipment shall be located and installed in a way that prevents food contamination and that also facilitates cleaning the establishment. Food-contact surfaces of equipment shall be protected from contamination by consumers and other contaminating agents such as insects. Effective shields shall be provided as necessary to prevent contamination.
Single-service Articles
All temporary food service establishments without approved sink facilities for cleaning and sanitizing tableware shall provide only single-service articles for the consumer. All condiments shall be pre-packaged single-service style.
Counter/Work Surfaces
The counters or work surfaces in the establishment shall be smooth and easily cleanable. All counters or table tops must be located at least 30 inches above the ground.
Water
Enough potable water shall be available in the establishment for food preparation and cleaning purposes (at least a minimum of five gallons). Potable water shall be from an approved source and stored in an approved enclosed container. The container shall have a spigot for water dispensing.
Waste
Cleanable solid waste containers with covers shall be provided for proper storage and disposal of solid waste. All liquid waste, including melting ice, must be disposed of in a manner which will not create a public nuisance. Usually when a sanitary sewer connection is not available, liquid waste must be stored in holding tanks or other suitable containers until proper disposal can be made into a sanitary sewer system.
Toilet Facilities
Each food service establishment shall have adequate, conveniently located toilet facilities for its employees.
Handwashing
Provide a minimum five-gallon container with a dispensing valve to leave hands free for washing. Also provide a wastewater container for collecting water during handwashing and liquid soap and paper towels for proper handwashing during work.
Utensil Washing and Sanitizing
Concessions with food preparation must provide a minimum of two five-gallon containers for the cleaning of utensils that will be used or reused on a production basis, and for general cleaning purposes. One container shall be composed of soapy water and the other container a bleach/water solution (one tablespoon of water per gallon of water). Wash equipment in the soapy water and then soak food utensils at least one minute in the bleach/water solution to properly sanitize the utensils. Let the equipment air dry. Equipment too large for the container can be washed and then sprayed or swabbed with the same bleach/water solution.
Floors
All concession stands shall have flooring such as concrete, asphalt, plywood or other material designed to prevent dust contamination.
Walls and Ceiling
All concession stands must have suitable coverings over food preparation, food storage and food service areas. Such coverings must meet the fire code. Ceiling must be made of wood, canvas, or other material that protects the interior of the establishment from the weather. Walls and ceilings shall be constructed in a way that prevents the entrance of insects. Outdoor concession stands shall have sidewalls of solid material extending at least 30 inches from the ground. When flies are prevalent, counter service openings shall be equipped with self-closing, fly-tight doors or windows, or openings shall be protected with effective fans to form an air curtain. Under the above conditions, concession stands which are not screened or do not have other effective means for fly control may be limited to prepackaged foods only. No food preparation will be allowed.