Sink Requirements

Hand washing facilities which are convenient are required for all establishments which handle open food. These must provide flowing water to be used for hand washing and a collection bucket for waste water. Coffee urns, drink coolers, or bottled water with a spigot work well for this purpose.  

At least a five (5) gallon potable water capacity should be available.  

Soap and paper towels must also be available. 

 Disposable gloves are recommended, but do not take the place of hand wash facilities. 

Utensil Washing and Sanitization 

A.  A container with soapy water solution is required for the washing of dirty utensils on site. This is for emergency use only. 

B.  A residual of 50-100 PPM chlorine may be obtained by placing one (1) tablespoon of bleach in one (1) gallon of warm water. Test papers must be provided to ensure that proper sanitizer level is achieved. All utensils must be taken to a commissary location daily to be properly washed, rinsed and sanitized.​ 

All waste water from sinks, steam tables, buckets, etc. must be disposed of into a sanitary sewer system or in a manner which is consistent with the liquid waste disposal code requirements. 

D.  All wiping cloths must be stored in an approved sanitizer solution at the proper concentration. If chlorine is used as the sanitizer, a solution of 100 PPM is required. 

Food Protection and Handling 

1. Bare hand contact is not allowed with ready-to-eat foods. A barrier (ie. gloves, utensils, deli paper, etc.) must be used between bare hands and ready-to-eat food. 

2. Effective hair restraints, including nets and caps are required in food preparation and service areas. 

3. Food handling personnel must wash their hands as frequently as necessary, even if disposable gloves are used. Nails must be closely trimmed and maintained. No sculptured nails or chipped nail polish is allowed. 

4. Gum chewing is prohibited in the food preparation and service areas. 

5. All foods, food containers, utensils napkins, straws and other single service articles must be stored at least 6"off the floor and adequately protected from splash, dust, insects, weather and other contamination. 

6. All condiments, including onions, relish, peppers, catsup, mustard, etc., which are available for customer self-service must be available in individual packets or be dispensed from an approved dispenser. 

7. All TCS food requiring refrigeration must be stored at a temperature not to exceed 41°F. TCS food which are required to be held hot must maintain a temperature of 135°F or hotter to prevent bacterial growth. Mechanical holding units are required in each booth to ensure that proper temperature is maintained. temperatures outside.  

8. Ice chests are not allowed for maintaining cold food temperatures. 

9. Open and unprotected displays of food are not allowed.
   When using chafing dishes, only hinged-lid types will be allowed so that at least half of the food remains covered at all times. 

10. Animals must be located at least fifty (50) feet from a food facility or food service area. 

11. When self-service ice dispensers are not used, ice scoops are required. Ice used for human consumption may not be used to refrigerate other foods and beverages. Ice storage units must be drained to a wastewater receptacle or a sanitary sewer system to prevent submergence of beverage containers into melted ice.