| Temporary Food Service Establishments |
The following checklist will help you prepare for your event:
| License displayed in a prominent place | ||
| Refrigeration (below 45 F) | ||
| Ice chest with drain and lots of ice | ||
| Mechanical refrigerator | ||
| Hot food facilities (one or more of these) above 140 F | ||
| Sterno | ||
| Steam table | ||
| Electric hot plate | ||
| Butane gas stove | ||
| Electric warmer/crock pot | ||
| Extra service utensils | ||
| Plastic wrap or foil covering foods | ||
| Shelving for food and single service item storage | ||
| Handwashing supplies | ||
| Coffee urn and warm water for handwashing | ||
| Pan to catch the splash (located below handwashing urn) | ||
| Hand soap and paper towels for handwashing | ||
| Dishwashing supplies | ||
| Three (3) dish pans for dishwashing and sanitizing | ||
| Dish cloth or sponge, dish soap and chlorine bleach for sanitizing | ||
| Paper plates, cups, napkins, etc. for service food | ||
| Covered, plastic or metal trash containers | ||