Temporary Event

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Temporary Event
Los Angeles County, Public Health Environmental
Health, West Covina Office 1435 West Covina
Pkwy West Covina, CA 91790 [phone]
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Definition of Temporary Food Facility

• Section 113895 (a)
• A food facility operating out of temporary
  facilities approved by the enforcement officer at
  
• a fixed location for a period of time not to
  exceed
• 25 consecutive or non-consecutive days in any
  
• 90-day period in conjunction with a single,
  weekly,
• or monthly community event, as defined in
• Subdivision (b).

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Food Booth Construction
Sushi

• Booth is to be constructed
• with 4 closed sides, a closed
• rear with a split vertical opening
• to allow for entrance exit of food workers.
• Pass through opening is not to extend lower than
  30 inches above the floor surface.

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Identification Sign
NAME OF ORGANIZATION Address and Phone of
Organization

• Booth must clearly display a sign
• showing name, address of owner.
• Must be clearly visible to the public.

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Walls and Ceilings

• Food booths that handle
• unpackaged food are required
• to be enclosed by walls and ceilings.
• Walls ceilings are to be
• -Smooth cleanable
• -Wood, canvas, plastic or screening
• w/at least 16 mesh
• Screening is only acceptable when necessary for
  ventilation purposes.

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Floors

• Floors have to be easily cleanable and durable to
  withstand constant foot traffic.
• Floors may be concrete, smooth asphalt,
• wood w/taped joints or other cleanable, durable
  surfaces in good repair.
• NOT approved earth, grass, sawdust

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Open Flame/BBQ Cooking

• Open flame cooking equipment may be located
  adjacent to the stand, but not in an area subject
  to customer or overhead contamination.

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Food Booth Workers

• Food workers shall
• -have clean outer garments.
• -confine their hair with a hat or
• hairnet.
• No smoking is allowed inside booth.

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Closures

• Food booths OR the entire event is subject to
  CLOSURE if the rules and regulations set forth by
  the Dept. of Health Services are not followed.

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Children

• Children shall
• work under the
• direct supervision
• of a responsible
• adult.

California Rolls
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Food Temperatures

• Accurate thermometers are to be available at each
  booth.
• Potentially hazardous foods must be kept at or
  below 45 F, not to exceed 12 hours in any 24 hr.
  period.
• Potentially hazardous foods held at 135 F must
  be disposed at the end of the day or donated, but
  may not be reserved in a food facility.

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Food Transportation

• Food shall be transported free from
  contamination, adulteration, spoilage, and
  temperature abuse.
• Food shall be transported in approved holding
  units at approved temperatures.

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Food preparation

• Food workers should limit bare hand
• contact on ready-to-eat foods and utilize
  tongs, gloves, deli paper, or spatula whenever
  necessary.
• Food workers should wash their hands
• -Prior to entering booth
• -Before beginning food prep
• -After visiting toilet
• -After break, smoking, coughing, etc.

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Food preparation

• Food preparation
• assembly, chopping, slicing, etc. must take
  place within the food booth OR in a permanent
  licensed food facility.
• A BBQ may be placed outside the booth, as
  required by the Fire Dept.

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Food Protection

• Food products must be
• protected from contamination
• by
• -Providing approved sneeze guards
• -Displaying the food in approved,
• closed containers
• -Maintaining customers out of
• reach of front counter

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Food Utensil Storage

• All food and
• utensils shall
• be stored at
• least 6 off
• of ground.

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Use of Ice

• Customer-use ice needs to be protected from ice
  used for refrigeration purposes.
• Stored in leak-proof containers.
• Sufficient amounts provided to last throughout
  event.

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Public Toilet Facilities
Public Toilets
1 toilet for every 175 women 1 toilet for every
250 men

• Number of toilet facilities shall be determined
  on the basis of the maximum expected daily
  attendance
• at any one time.

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Food Handler Toilet Facilities

• At least 1 toilet facility
• for each 15 employees shall be provided within
  200 ft. of each food booth.

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Public Trash Containers

• The sponsor shall provide
• trash containers adjacent
• to each food booth and throughout the premises
  where needed.
• Trash should be regularly removed so as not to
  create a nuisance.

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Animals

• Live animals, birds, or fowl
• are not permitted inside the
• stand.
• Food stand or food storage must be 20 ft. away
• from animal petting or other
• attractions.

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Drinking Fountains

• Sponsor shall provide
• drinking facilities
• that are conveniently
• located.

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Hand washing

• Hand washing facilities shall be
• provided at each food booth.
• Liquid or powdered soap and paper towels for hand
  washing shall be provided.

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Utensil Washing Sanitizing

• Equipment and
• utensils must be cleaned
• and sanitized as necessary
• and at least every 4 hours.
• A 3-Compartment sink is necessary for proper
  sanitization wash, rinse, and sanitize.

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Single-Use ServingUtensils

• All utensils for service to customers shall be
  for single-use ONLY!

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Approved Source

• All food shall be
• obtained from
• licensed or
• permitted
• food facilities.

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Electrical Power

• If event extends into
• evening hours, lighting is
• necessary.
• Electrical power is
• provided by promoter/sponsor.

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End of Inspection

• Correct violations and Required ASAP
• Re-inspections on the same day.

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Questions?