§ 9-3. TEMPORARY FOOD ESTABLISHMENTS

Subparts

9-301 Restricted Operations

9-302 Water

9-303 Sewage

9-304 Equipment

9-305 Floors, Walls, Celilings

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Floors, Walls, Ceilings	9-301.11	Restricted Operations.
	(A) A TEMPORARY FOOD ESTABLISHMENT shall comply with the requirements of these regulations, except as otherwise provided in this regulation. The regulatory authority may impose additional requirements to protect against health hazards related to operation of the TEMPORARY FOOD ESTABLISHMENT. The regulatory authority may prohibit the sale of some or all POTENTIALLY HAZARDOUS FOODS, and when no health hazard will result, may waive or modify requirements of these regulations as allowed in § 8-103.11.
	(B) These provisions are applicable whenever a TEMPORARY FOOD ESTABLISHMENT is allowed, under the provisions of this regulation, to operate without complying with all the requirements of this regulation.
	(C) Only one raw POTENTIALLY HAZARDOUS FOOD requiring on site preparation or cooking shall be prepared or served. Commercially pre-cooked POTENTIALLY HAZARDOUS FOODS and non POTENTIALLY HAZARDOUS FOODS may be prepared and served.
	(D) This prohibition does not apply to any POTENTIALLY HAZARDOUS FOOD that has been prepared and packaged under conditions meeting the requirements of these regulations, is obtained in individual servings, is stored at a temperature as required in § 3-501.16 in facilities meeting the requirements of these regulations, and is served directly in the unopened container in which it was packaged.
	(E) All food shall be protected from contamination.
	9-302.11	Water.
	Enough potable water shall be available in the TEMPORARY FOOD ESTABLISHMENT for food preparation, for cleaning and sanitizing UTENSILS and EQUIPMENT, and for handwashing. A heating facility capable of producing enough hot water for these purposes shall be provided on the premises.
	9-303.11	Sewage.
	All sewage, including liquid waste, shall be disposed of as specified under § 5-403.11.
	9-304.11	Equipment.
	(A) TEMPORARY FOOD ESTABLISHMENTS shall have all EQUIPMENT necessary for the operation intended.
	(B) A convenient handwashing facility shall be available for employee handwashing.
	This facility shall:
	(1) Meet the requirements specified in § 5-202.12.
	(2) Be equipped with soap and paper towels.
	(3) Be accessible at all times for employee use.
	(4) Have a flow of water that is adequate to quickly and easily remove soap and food debris from hands.
	(C) WAREWASHING facilities shall be provided for washing, rinsing and sanitizing of equipment.
	(1) WAREWASHING facilities may be individual to the establishment or shared on site or,
	(2) Located at a properly constructed and operated commissary.
	(D) EQUIPMENT shall be located and installed in a way that prevents food contamination and that also facilitates cleaning of the establishment.
	(E) FOOD CONTACT SURFACES of EQUIPMENT shall be protected from contamination by consumers and other contaminating agents. Effective shields for such EQUIPMENT shall be provided, as necessary to prevent contamination.
	9-305.11	Floors, Walls, Ceilings.
	(A) A TEMPORARY FOOD ESTABLISHMENT may operate out of a tent or canopy as long as the requirements for floors, walls and ceilings in this regulation are met.
	(B) Floors shall be constructed of concrete, asphalt, tight wood, or other similar cleanable material kept in good repair. Dirt or gravel, when graded to drain, may be used as subflooring when covered with clean, removable platforms or duckboards, or covered with wood chips, shavings or other suitable materials effectively treated to control dust as required under § 6-101.11(B).
	(C) Walls and ceilings of food preparation areas shall be constructed in a way that prevents the entrance of insects and rodents. Doors to food preparation areas shall be solid or screened and shall be self closing. Screening material used for walls, doors, or windows shall be at least sixteen mesh to the inch as required under § 6-202.15(A).
	(D) Ceilings shall be made of wood, canvas, or other material that protects the interior of the establishment from environmental contamination as required under § 6- 101.11(B).
	(E) Counter service openings shall not be larger than necessary for the particular operation conducted. These openings shall be provided with tight fitting solid or screened doors or windows or shall be provided with fans installed and operated to restrict the entrance of flying insects. Counter service openings shall be kept closed, except when in actual use.