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Health
and Human Services
Division
of Public Health
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SHEBOYGAN COUNTY DIVISION
OF HEALTH
TEMPORARY RESTAURANT GUIDELINES
920-459-4382
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Use this guide as a checklist for plan review
and preopening inspection. |
| The following
concerns and requirements are contained in Chapter HSS 196 Restaurants
of the Wisconsin Administrative Code and are highlighted as they
have particular applicability to temporary restaurant operations |
FOOD STAND CONSTRUCTION
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ROOF AND
SIDEWALLS: No temporary restaurant may be operated without an approved
roof and sidewalls to provide protection from splash, dust and inclement
weather. Approved materials include wood, canvas, plastic, etc.
FLOORS: Floors shall be maintained in sanitary condition. Dirt
floors shall be covered with approved material that will provide
protection from splash and dust. Approved materials include: concrete,
asphalt, wood racks or duckboards, plywood, shredded bark etc.
The use of sawdust or similar dust producing materials is prohibited.
LOCATION: No temporary restaurant may be located within 100 feet
of a barn or enclosure housing animals or other source of odors
or flies.
SCREENING: Unless approval has been granted to operate without
screening, all food preparation, food holding areas, and utensil
washing areas must be fully enclosed with fine mesh fly screening.
COOKING/SERVING AREAS: All cooking and serving areas shall be
protected from contamination. Cooking/grill areas shall be roped
off or otherwise segregated from the public.
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WATER SUPPLIES |
APPROVED
SOURCE: All water use for food preparation, utensil cleaning and
employee handwashing shall be from a safe approved source.
WATER UNDER PRESSURE: Food stands preparing and serving potentially
hazardous food shall have water under pressure for food preparation,
cleaning and sanitizing equipment and utensils and for handwashing.
FOOD SERVICE LIMITATION: When water under pressure is NOT AVAILABLE,
temporary food stands are required to use single-service utensils
and limit the types of foods service to those which do not require
extensive use of multi-service food preparation utensils (i.e.,
hot dogs, bratwurst, frozen hamburger patties, prepackaged sandwiches).
CONTAINERS: Water supplies in food stands without water under
pressure for food preparation, utensil cleaning and handwashing
shall be stored in food grade containers which are smooth, easily
cleanable, have tight fitting covers and used only for storage
of potable water.
HOT WATER: An electric or gas heating devise is required to heat
water for handwashing and utensil washing.
WATER HOSES: All water hoses used to transport water for food
preparation and handwashing purposes shall be constructed of food
grade materials approved by USDA, FDA, and NSF. Hose connections
must be elevated off the ground surface to prevent being submerged
in contaminated water.
BACK FLOW PROTECTION: Water supplies that are connected to hoses
shall be protected by an approved backflow prevention device.
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FOOD |
SOURCE: All food prepared, sold or served to the general public
shall be from and approved source acceptable to the department.
Food must be prepared at
the temporary food service booth or at a licensed facility approved
by the department or agent health department. Operators will be
expected to provide documentation as to where food is purchased
and/or prepared. The sale or service of food prepared in a private
home is not allowed.
DRY STORAGE: All food, equipment, utensils and single service
items shall be stored above the floor on pallets or shelving,
and protected from contamination.
COLD STORAGE: Mechanical refrigeration units shall be provided
to keep potentially hazardous foods at 41° F or below if
held for more than two hours. Ice in an effectively insulated
container may be approved by the Sanitarian for the storage
of potentially hazardous food held less than two hours for
immediate service or preparation.
HOT HOLDING: Hot food holding units shall be used where necessary
to keep potentially hazardous foods at 135 or above.
REHEATING: When permitted, cold potentially hazardous foods to
be served hot must be rapidly heated to a temperature of 165°
F within one hour. Steam tables and crock-pots may not be used
to reheat potentially hazardous food.
WET STORAGE: Wet storage of canned or bottled nonpotentially
hazardous beverages is acceptable when the water contains at least
50 p.p.m. of available chlorine and the water is changed frequently
to keep the water clean.
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FOOD DISPLAY: All food
shall be protected from consumer contamination by the use of packaging,
food shields, display cases or other effective means. Displayed
food (i.e., including condiments) shall be protected from potential
contamination form dust, insects, consumer coughing, or sneezing
by wrapping, sneeze guards or other effective methods.
CONDIMENT DISPENSING: Condiments (i.e., sugar, cream, relish pickles,
mustard, ketchup etc.) shall be served from individual packages
or approved easily cleanable, multi-service dispensers, unless
served by employees. Multi-service dispensers such as, plastic
squeeze bottles, pumps etc. must be fabricated so as to be easily
cleanable and capable of being completely disassembled for washing,
rinsing and sanitizing.
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UTENSILS
AND EQUIPMENT |
CONSTRUCTION: Multi-use equipment and utensils shall be constructed
and
repaired with safe materials, including finishing materials shall
be corrosion-resistant and non-absorbent; and shall be smooth, easily
cleanable, and durable under conditions of normal use. All equipment
and utensils, including plasticware, shall be designed and fabricated
for durability and shall be resistant to denting, buckling, pitting,
chipping and crazing.
CAST IRON LIMITATION: Cast iron may only be used as a food contact
surface when heated and used as a cooking surface as in grills,
griddle tops and skillets.
ENAMELWARE PROHIBITED: Enamelware may not be used as a food contact
surface on equipment and utensils used to prepare and/or store
food.
COOKING DEVICES: Barrels and other containers which have been
used for the storage of toxic products shall not be used as a
cooking device.
STORAGE: All utensils and equipment must be stored at least 6
inches off the floor and in a manner that protects them from dust,
spillage and drippage and other sources of contamination.
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HANDWASHING |
REQUIRED FACILITIES:
When water under pressure is available, a single compartment stainless
steel or porcelain sink with approved liquid waste disposal shall
be provided for employee handwashing. When water is not available
under pressure, a minimum of a two-gallon insulated container with
a spigot, and a wash basin with approved liquid waste disposal shall
be provided.
SOAP AND TOWELS: All employee handwashing facilities shall have
a suitable had soap and a supply of single-service paper towels
at all times.
FREQUENCY: Food workers shall thoroughly clean their hands and
exposed portions of their arms whenever they become soiled. Specifically,
hands shall be washed prior to handling food at the following
times: after touching bare body parts; after using the toilet;
after coughing, sneezing, using a handkerchief or disposable tissue;
handling raw meats or unwashed produce; and/or after engaging
in any activity that may contaminate the hands.
GLOVE USE: Gloves may not be worn as a replacement for good handwashing
practices. Hands must thoroughly washed prior to wearing gloves
and each time the gloves are replaced to prevent contamination.
HAND SANITIZERS: Hand sanitizers may only be applied to hands
that have been thoroughly washed.
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THERMOMETERS |
REFRIGERATORS: Each
cold storage/holding unit for potentially hazardous food shall have
a numerically scaled thermometer to accurately measure the air temperature
of the unit.
METAL STEM THERMOMETER: A metal stem thermometer shall be provided
where necessary to check the internal temperatures of both hot
and cold food. Thermometers must be accurate to +/-2° F, and
have a minimum range of 0 - 220° F.
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PERSONNEL |
HEALTH: Employees shall
not have any open cuts or sores, or diseases transmittable by food.
Specifically, employees with a fever, diarrhea, vomiting, jaundice,
sore throat with fever or with a lesion containing pus such as a
boil or infected wound that is open or draining may not be involved
in the preparation or serving of food.
HYGIENE: Food preparation employees shall have clean outer garments,
hair restraints, maintain a high degree of personal, cleanliness
and conform to good hygienic practices while engaging in food
preparation and service.
SMOKING MATERIALS: Employees shall not use tobacco in any form
while engaged in food preparation or service, nor while in areas
used for equipment or utensil washing or for food preparation.
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CLEANING AND SANITIZING
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SINKS REQUIRED: When
multi-use utensils are being used, hot and cold water under pressure,
a three-compartment sink, IS REQUIRED. A four-compartment sink with
an adequate draining facility for air-drying utensils is also acceptable.
Sink compartments must be sized to accommodate 50% of the largest
utensil to be cleaned and sanitized in the sink. When utensils are
limited to tongs, spatulas and cutting boards, three dishpans of
adequate size may be used for washing, rinsing and sanitizing.
CLEANING PROCEDURE: Utensils and equipment must be washed after
each use in the following manner: 1) pre-wash (soak and scrap),
2) wash in good detergent, 3) rinse in clean water, 4) immerse
in an approved sanitizer at required strength (e.g., 100 p.p.m.
bleach solution) for two minutes, and 5) air-dry.
APPROVED TEST KIT: An approved test kit for the type of sanitizer
used must be available and used for checking the concentration
of sanitizer solutions.
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SINGLE-SERVICE UTENSILS
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STORAGE:
All single service utensils shall be stored in the original closed
container or effectively protected from dust, insects and other
contamination and be stored a minimum of 6 inches off the floor.
DISPENSING: Unwrapped single-service straws, knives, forks, spoons
and toothpicks etc. unless dispensed by an employee shall be displayed,
and dispensed so that contamination of food and lip surfaces is
prevented. Unwrapped single-service articles shall be presented
so that only employees and customers touch the handles. All single-service
paper cups shall be dispensed by means of a covered dispenser
which provides protection to the interior and lip contact surfaces
from dust and careless handling.
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ICE HANDLING/STORAGE |
DRINK ICE: All ice
intended for human consumption shall not be used for cooling food
or containers of food.
DISPENSING: All ice used for human consumption shall be dispensed
by the use of suitable scoops to prevent contamination. Between
uses dispensing scoops shall be stored in the ice with the handle
extended, clean and dry on a clean surface or by other approved
method to prevent contamination.
STORAGE: All ice used for human consumption or cooling shall
be stored 6 inches off the floor and in a manner that prevents
contamination from dust, splash, drippage or other contamination.
COOLING: Ice may be used for cooling potentially hazardous food
intended for immediate service for up to two hours. Food not intended
for use or service within two hours shall be stored under mechanical
refrigeration.
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TOXIC OR POISONOUS PRODUCTS |
USE: Restaurants may keep on premises
only those poisonous or toxic materials necessary for maintaining
the establishment, cleaning and sanitizing equipment and utensils
and controlling insects and rodents.
Poisonous or toxic material may not be used in a way that contaminates
food, equipment or utensils, or in a way that constitutes a hazard
to employees or other persons, or in a way other than in full
compliance with the manufacturer's labeling.
LABELING: Containers of poisonous or toxic materials shall be
prominently and distinctly labeled for easy identification of
contents.
STORAGE: When not being actively used, toxic or poisonous materials
shall be stored in cabinets or in a similar physical separate
place located to prevent contamination of food, equipment, utensils
and/single-service articles.
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WASTEWATER DISPOSAL |
CONNECTION TO APPROVED SYSTEM: Connection shall be made to an approved
sewage collection system when such a system is available.
WASTEWATER STORAGE/DISPOSAL: When an approved system is not available,
each temporary restaurant shall provide a container of sufficient
size for collection of liquid wastewater. Wastewater storage containers
shall be emptied when necessary in to a public sewer. If a public
sewer is not available, wastewater disposal shall be at a location
that will not create a fly, odor or nuisance problem. Liquid waste
containers shall be maintained in a sanitary condition and emptied
as needed to prevent a nuisance.
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GARBAGE AND REFUSE |
STORAGE: Garbage and refuse shall be kept in durable, easily cleanable,
insect-proof containers that do not leak and do not absorb liquids.
Containers used in food preparation areas and utensil washing areas
shall be kept covered.
REMOVAL: Garbage and refuse shall be routinely removed from the
immediate area around the temporary restaurant to prevent the
attraction of flies and the creation of odor and nuisance problems.
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TOILET FACILITIES |
AVAILABILITY:
Approved toilet facilities for each sex shall be provided in accordance
with s. ILHR 55.32.
DISTANCE TO TOILET FACILITIES: Toilet facilities must be provided
within 400 feet.
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In addition to the above requirements, temporary food requirements
must comply with applicable provisions of Ch. 196, Restaurants of
the Wisconsin Administrative Code relating to sanitation in restaurants.
A copy of Ch. HSS 196, Restaurants can be obtained from a Division
of Health Regional Office, agent health department of by calling
(608) 266-2835. |
| DPH\sanitarian\manual\temporary
restaurant guidelines |
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(requires Adobe Acrobat® Reader)
