License posted during all times of operation

Three compartment sink setup; three separate wash tubs

	1 - Soap and Hot Water; 2 - Clean Rinse Water; 3 - *Sanitizer and Water
	* Approved Sanitizers - bleach, iodine and quaternary ammonia

Spray bottle with sanitizer solution to control insects on food service area(s)

Hand-wash area (includes separate bowl, water supply, hand soap and disposable towels)

Source of Hot and Cold Water (during operation)

Backflow preventer (If your potable water supply is connected to a community water source, i.e. spigot)

White or Blue/White hose for potable water supply

Food Service Approved hoses only - GARDEN HOSES ARE NOT ALLOWED.

Metal Stemmed Food Thermometer (Capable of reading temps below 41 ºF and above 140 ºF)

Cooking Temperatures must be at least 160 ºF

Adequate hot and cold holding facilities

Hair restraints (hats, hairnets) must be worn at all times by all employees handling or cooking food

Gloves or utensils for employees handling or cooking food

Wax paper, deli tongs, tongs, scoops, etc are acceptable

At least one covered, leak-proof trash receptacle

Compliance with all State and Local Food Regulations

	Hot foods must be held at least 135 degrees F or above
	Cold foods must be held at least 40 degrees F or below

Follow strict guidelines for keeping food at the correct, respective temperatures.

If an ice chest is to be used as a source of refrigeration, be sure to use sufficient amounts of ice to keep the foods inside at of below 40 degrees F.  All temporary food operations are inspected by the Clinton County Health Department.   They will check for proper temperatures, both hot and cold, to ensure all of the above guidelines are met.