(1) The permit holder and person in charge of a temporary food establishment must comply with the requirements of this chapter, except as otherwise provided in this section.
(2) The regulatory authority may impose additional requirements to protect against health hazards related to the operation of the temporary food establishment and may:
(a) Limit the food preparation steps;
(b) Prohibit some menu items; and
(c) Restrict the mode of operation when facilities or equipment are inadequate to protect public health.
(3) The owner of a temporary food establishment must:
(a) Apply to the regulatory authority for a permit to operate the temporary food establishment at least fourteen calendar days before intending to provide food service, or as otherwise required by the regulatory authority;
(b) Allow only employees and other persons authorized by the regulatory authority to be present in the temporary food establishment; and
(c) Require the person in charge of the temporary food establishment to obtain a valid food worker card before beginning work.
(4) The person in charge of a temporary food establishment must ensure:
(a) Adequate facilities are provided at the temporary food establishment for all necessary food preparation steps;
(b) All foods, including ice, are from an approved source;
(c) All off site food preparation is done in an approved food establishment;
(d) All storage of food and equipment is done at approved locations;
(e) Food is transported and stored in properly designed food-grade containers;
(f) Food is protected from potential contamination during transport;
(g) Only single-service articles are provided for use by consumers, unless otherwise approved by the regulatory authority; and
(h) Condiments not in individual packages are provided in dispenser bottles or in other containers protected from contamination.
(5) The person in charge of a temporary food establishment must ensure that potentially hazardous foods are:
(a) Not cooled in a temporary food establishment;
(b) Properly temperature-controlled during transport to the temporary event location;
(c) Temperature-monitored by use of a stem-type thermometer or thermocouple capable of measuring all proper food temperatures;
(d) Reheated, for hot holding, from 45°F to 165°F or above within one hour when cooked and cooled in an approved food establishment;
(e) Reheated, for hot holding, from 45°F to 140°F or above within one hour when produced in a food processing plant;
(f) Reheated no more than one time; and
(g) Held in preheated mechanical hot holding equipment or prechilled mechanical cold holding equipment, or otherwise temperature controlled by an approved method.
(6) The person in charge of a temporary food establishment must ensure potentially hazardous foods that are thawed as part of a continuous cooking process are not greater than four inches thick.
(7) The person in charge of a temporary food establishment must ensure a separation barrier or other effective method is used to protect food preparation and cooking areas from public access.
(8) The permit holder of a temporary food establishment must ensure approved handwashing facilities are conveniently located for employees in all food preparation areas, which include:
(a) Potable, warm, running water;
(b) Soap and paper towels;
(c) A five-gallon or larger insulated container kept supplied with warm water for handwashing delivered through a continuous-flow spigot, if permanent plumbing is not available; and
(d) A wastewater retention tank sufficient in size to hold all wastewater generated by the temporary food establishment until emptied in an approved manner, if a public sewage system hookup is not available.
(9) The permit holder of a temporary food establishment must ensure approved toilet facilities are available for employees:
(a) Readily accessible during all times of operation; and
(b) Provided with handwashing facilities with potable, warm, running water.
(10) The permit holder of a temporary food establishment must ensure access within two hundred feet to a three-compartment sink with approved drain boards and an adequate supply of hot and cold running water to wash, rinse, and sanitize utensils when:
(a) Equipment or utensils are reused on-site; or
(b) The temporary food establishment operates for two or more consecutive days; except
(c) The regulatory authority may approve an alternative utensil cleaning method when three-compartment sinks with drain boards are not available and no health hazard will result.
(11) The permit holder and person in charge must ensure a separate food preparation sink is available at the temporary food establishment that is supplied with potable running water, drained to an approved wastewater system through an indirect connection, if produce needs to be washed on-site. Alternative produce washing facilities may be used if approved.
[Statutory Authority: RCW 43.20.050, 43.20.145 and 69.80.060. 04-22-111, § 246-215-131, filed 11/3/04, effective 5/2/05.]