* A food booth selling/serving ONLY packaged foods may use chemically treated towelette wipes in place of a hand station set up.
Self-Inspection Checklist for Temporary Food Booth
PRE-OPENING REQUIREMENTS: Mark ( ) all
applicable items BEFORE any food preparation
begins
Valid Temporary Event Permit and completed Self-
Inspection Checklist posted in booth
At least one Certified Food Handler (or Manager)
present throughout the event
Booth with overhead protection
Booth with impervious floor (cardboard or carpet are
NOT acceptable floor covering)
Approved and adequate supply of potable water
available throughout time of operation (commercially
purchased bottled water or municipal water)
Accessible hand wash station* is set up and ready-to-use
inside the booth
o Approved water source
from a container with
a spigot that can lock
in the open position
o Hand soap
o Paper towels
o Discard bucket
Utensil wash station is set up and ready-to-use inside
the booth
o Three (3) containers large enough to hold the
largest piece of equipment or utensil
Adequate equipment provided to hold ALL:
o Cold foods at or below 41F (cooler, ice in chest)
o Hot foods at or above 135F (crockpot, roaster,
steamtable, warmer)
Foods/Ingredients from an approved source – NO
FOODS/INGREDIENTS PREPARED (including slicing,
chopping, packaging) IN A PRIVATE HOME. Be ready to
provide food receipts/invoices.
FOOD BOOTH STRUCTURE & OPERATIONS
Booth large enough to accommodate all food and
equipment (no food preparation is allowed outside
booth)
BBQ pits and deep fryers may be placed outside booth,
but all cooked foods must be taken back inside booth.
All foods stored inside the structure.
Breather shields/sneeze guards/lids for
foods/condiments stored in customer self-service
containers.
All food contact surfaces must be kept clean and in good
repair.
All foods and utensils/single service items off the floor.
Properly dispose of wastewater and trash.
Live animals not allowed in booth or cooking areas.
Children under age of 14 not permitted to work or be in
the booth.
FOOD HANDLING
Wash hands before handling food and between tasks.
Calibrated probe-type thermometer provided to monitor
cooking and holding temperatures.
Frozen foods thawed in cooler or under cold running
water.
Potentially hazardous foods NOT left out at ambient
temperatures for more than 4 hours.
If shell oysters are used, keep oyster tags for 90 days.
EMPLOYEE HABITS
Employees have no open sores or not affected with
communicable disease.
Food handlers are wearing clean clothing and hair
restraint/s.
Food handlers with false nails or nail polish should wear
gloves.
No eating, drinking, smoking inside booth or BBQ/deep
fryer area.
Today’s Date:_____________________________
Name and Signature of Booth Operator:
__________________________________________
Approved to operate by:
__________________________________________
