Temporary Food Stands: Inspection Checklist

Lincoln County Health Department

What will the Inspector look for when he comes to visit?

There are approximately 18 items on the Inspector's checklist that all Temporary Food Stands must pass in order to hold a function with the public. Here is an overview of hte more critical items:

Food Protection: Making sure that no food is stored on the floor or ground; food is at proper servig temperatures (140 degrees and above for hot items, and 41 degrees and below for cold items); assuring that food does not sit out at room temperature for long periods of time while it is being received or prepped.
Thermometers: A bimetal stemmed thermometer like you can get at Wal-Mart for around five bucks. It must be graduated in 2-degree increments. These are easily calibrated, and coooks and servers at buffet lines should have them accessible. Also look for thermometers in refrigerators and freezers, keeping cold foods below 41 degrees and frozen foods below 0 degrees.
Handwashing: Every Temporary Food Stand must have a handwashing system. Some sort of running water, liquid or powder soap, and disposable towels. An Igloo cooler with a spigot is acceptable if a restroom or wash facility is not available. Sanitizer gel is ok to use AFTER you wash your hands. Remember, sanitizer gel is a SUPPLEMENT to handwashing, NOT A SUBSTITUTE.
Gloves: Are to be used by servers and folks who handle Ready To Eat foods. It is not mandatory for cooks to wear golves, because they would be putting raw meat on a bbq grill, and handling the food with tongs. If they place raw hamburgers on to cook, then place a piece of cheese on the burger, THEN they would need golves because they are handling a Ready To Eat food (cheese). Do not forget to change your gloves after each different task to prevent cross-contamination of items.
Hair Restraints: Are a ncessity. Hats, hairnets, or visors are fine; mousse, gel or sprays are not. Cooks will wear some type of restraint, and servers should have their hair pinned back and off the shoulder.
Sanitizer: At the cook's and server's areas, keep a bucket of sanitizer solution. We will test for 50-100 parts per million (ppm) of bleach in the water. This equates to one-half teaspoon of bleach to one gallon of water. Test strips that check for chlorine must be present and available for use. Use regular bleach; do not use the scented ones, for they do not have the same qualities as everyday run-of-the-mill bleach. Also, stay away from the clorox and lysol sprays, they have too high of a concentration. Use them on toilets, walls and areas where there will be no food contact.
Toxic Items: Like bleach, bug sprays and such cannot be stored next to food items. Propane tanks, citronella candles and other chemicals fall into the same category. Keep them separate and make sure if you put something into a spray bottle -- label it!
Bake Sale: If home-baked or home-canned items willbe sold, you must let the inspector know ahead of time. We will provide you with a special poster stating that items are made in a home that cannot be inspected by the Lincoln County Health Department, and we cannot guarantee the food.
Lighting: If you are having a function in a church or hall, the lights in the kitchen and prep area must be shielded. Trailers with interior lights must have them shielded as well. This provides food protection from exploding or breaking lights.

These are the major items that we look for in doing inspections of Temporary Food Stands. It is up to the organization to contact the Lincoln County Health Department when your Temporary Food Permit expires. We will do another inspection and provide you with a new Permit. Give us a call, (636) 528-6117, we're always here to help.