Forsyth County Department of Public Health Marlon B. Hunter, BSEH, MAOM Public Health Director Robert E. Whitwam Environmental Health Director March 6, 2017 To: From: Subject: Dixie Classic Fair Food Vendors Doris Hogan, REHS Forsyth County Department of Public Health Temporary Food Event Application and Fee Requirement All food vendors who plan to have a booth at the Dixie Classic Fair must submit a Temporary Food Establishment (TFE) application and pay a $75.00 permit fee for each booth. In order to ensure there are no delays in the permitting of food booths at the Fair, all vendors are asked to submit their TFE application and $75.00 fee to the Forsyth County Department of Public Health no later than September 13, 2017. Any delay in receiving the application and fee may prevent the issuance of a permit in a timely manner. The application and fee may be mailed to the Health Department at the following address: Forsyth County Department of Public Health Environmental Health Division PO Box 686 Winston-Salem, NC 27102-0686 The application and fee may also be submitted in person at the Health Department located at 799 N. Highland Ave. Winston-Salem, NC. Cash, check or credit card will be accepted. Applications and fees will not be accepted at the fairgrounds. No permits will be issued until both the application and the fee have been received and an evaluation has been completed to determine that the vendor is eligible to receive a TFE permit If there are any questions regarding the application or the fee, please contact: Joseph Chrobak (336) 703-3164 or chrobajb@forsyth.cc Michelle Bell: (336) 703-3141 or bellmi@forsyth.cc 799 N. Highland Avenue P.O. Box 686 Winston-Salem, NC 27102-0686 (336) 703-3225 FAX (336) 727-2183
Included in this Packet Permit Application/Menu/Layout Returned to Health Department with $75 application fee prior to the Fair Checklist List of items required prior to receiving a TFE permit Proper Hand Washing Poster Temperature Guide for Food Protection Poster Proper 2 compartment Sink Set-Up for Utensil Cleaning Poster Proper Cooking Final Cooking Temperatures Avoid Cross-Contamination Vegetable Safety Proper Thawing Proper Cooling Proper Cleaning Bleach Sanitizing (back) Informative handouts Additional resources available at the following websites: Cooking for Groups: A volunteer s guide to food safety http://www.fsis.usda.gov/pdf/cooking_for_groups.pdf Link to NC Rule.2600 (Governing Food Protection and Sanitation of Food Establishments. 15A NCAC 18A.2665 covers TFE s http://ehs.ncpublichealth.com/docs/rules/2600-rulebookfinal-7-23-12..pdf
TEMPORARY FOOD SERVICE PERMIT APPLICATION FOR VENDORS (Each Food Booth Operator must provide the following information) 15A NCAC 18A.2600 defines a temporary food establishment as those who sell food or drink for a period of 21 days or less, in connection with a fair, carnival, circus, public exhibition or other similar gathering. By providing the information below, you will assist in identifying and preventing potential public health problems that might occur during your event. Temporary Food Permit Application For Vendors must be submitted by your coordinator at least 30 days prior to the event. (Vendors make sure to fill out and return pages 1-3 to the coordinator(s) of your event, the coordinator is then responsible for submitting information to the health dept. for review. Applications must be submitted by coordinator of your event to be reviewed. For more information call 336-703-3225. (Be sure to consult with Fire Marshal and other entities about other requirements for your food booth.) Event Information Please Print 1. Event: Dixie Classic Fair 2. Location of event: Fairgrounds Winston-Salem, N.C. 2. Dates/time of operation: Begin date: Begin time: End date: End time: 3. Your organization/business name: 5. Applicant s name: Print Sign 6. Applicant s address: Address City State Zip 7. Applicant s telephone: 8 AM -5 PM Night/Other 8. Applicant s E-mail Address: 9. Previous event information: Name of last event attended Location 10. All food and beverage must be prepared on-site. Local groups may be allowed to prepare foods in advance of the event in a permitted TFE commissary (not a domestic kitchen). If you are representing a local group and would like to prepare foods in advance, you will need to complete a separate TFE application and pay a $75.00 fee for the proposed TFE commissary. The commissary permit is valid for up to 21 days and can be permitted up to 7 day prior to the beginning of the event. 11. Indicate the distance and time for transporting food or beverages to the food service site from the TFE Commissary/permitted food service establishment. Distance: Time: 12. How will the food temperatures be maintained during transportation? 13. Describe equipment to be used at the event for: a.) Cold holding b.) Hot holding: c.) Cooking: d.) Reheating:
Menu Page MENU* (*MENU ITEMS ARE SUBJECT TO APPROVAL AND MAY BE RESTRICTED) PLEASE LIST ALL FOOD TO BE SERVED. INCLUDE HOW YOU PLAN TO KEEP POTENTIALLY HAZARDOUS FOOD HOT (135 0 F or greater) OR COLD (45 0 F or less). The Health Department is to be notified of menu changes at least 48 hours in advance of the event. Food items not listed may result in a delay of issuance or denial of a permit. It is strongly recommended that only prewashed produce be purchased and used in a temporary food establishment. Please use one row for each food item and include all beverages. FOOD OOD SUPPLIER OR SOURCE THAW HOW? WHERE? CUT/WASH ASSEMBLE WHERE? COOK HOW? WHERE COLD/HOT HOLDING HOW? WHERE? REHEATING HOW? Hamburge Frozen patties from Sam sclub No thawing No advance prep Cooked on grilhold in a crock No reheating at the event. pot with beef broth. needed. Prepackage Sam s Club Not applicable N/A N/A N/A N/A condiments *ATTACH ADDITIONAL SHEETS IF NECESSARY 14. What is the source for ice that will be used?:
15. Will the booth be connected to [ ] water, [ ] sewer, [ ] electricity? (Check all that apply) 16. The food booth will be in a [ ] tent, [ ] trailer, [ ] building, [ ] other (describe) All food preparation is to take place in an area that is clean and protected by an overhead covering. Cooking and serving equipment is to be positioned so that the food is not exposed to the public otherwise shields or sneezeguards must be provided. EXAMPLE LAYOUT FRONT (Customer Service Area) 10 x 10 Tent Service Table Condiments in squeeze bottles Utensil Sink * Table or drainboard for dishes Trash Hot Food Storage Electric Crock Pots Table with storage below Gas Grill Tras Table Hand Sink Paper Towels Soap Ice & Drinks Refrigerated food (cooler) Gas Fryer Pallets for dry storage Example Layout *Water heater is under sink NOTE: The diagram above is an EXAMPLE only. Please use the back of this page to draw the layout of your booth. Please indicate ALL equipment that you will be using including what will be used to store cold foods and hot foods. For cooking equipment, indicate if gas, electricity or charcoal will be used.
Please utilize the space below to draw the layout of your booth/tent.
Dixie Classic Fair Temporary Food Establishment Permit Checklist *No food preparation (processing, cutting, marinating, cooking, etc) is to be done prior to receiving a permit. Foods, especially meats, must be in their original package. Any food that has been prepared or removed from the original package prior to receiving a permit will be immediately discarded. *$75.00 permit fee and application must be received prior to obtaining a permit. *No disposing of grease or wastewater on the ground or in storm drains. Grease receptacles will be on site. Sewer connections must be used. Water properly connected. Drinking water safe food grade hoses are required for water connections. Hoses must be sanitized prior to use. Hoses must be labeled. Wastewater properly disposed. Sewer connections are available on site. No holding tanks or blueboys are allowed. Hoses used for wastewater must be labeled. Hot water at a minimum of 120 F at utensil sinks (minimum 90ºF-110ºF at hand sinks). Wash water in the utensil sink must be maintained at 110 F. Separate hand sink with soap and paper towels at all food handling areas. No cooler set-ups allowed. 3 compartment utensil sink and counter space/drainboard for the air drying of utensils. Separate food preparation sink provided in each food preparation area (unless providing pre-washed produce with documentation). Sanitizer available. Mix water and bleach (no scented or splash-less bleaches) to make a 50ppm chlorine solution or other approved sanitizer. Sanitizer test strips must be available. Mechanical Refrigeration required. Thermometers in refrigerators. Air temperature 35ºF-40ºF (Food 45ºF or below). By 2019, air temperature should be 31ºF-36ºF (Food 41ºF or below). Thermometers for checking food temperatures. Metal stem food thermometers should read 0ºF- 220 F. Cold foods must be kept 45ºF or below (41ºF or below by 2019). Foods from approved sources. Any food requiring preparation prior to the Fair must be approved in advance by this Department. Food stored off the floor/ground and covered. Corn, potatoes, onions, etc must be stored on a pallet or other approved means and must be kept covered. All food handling and cooking must be done in a protected area. This area shall have overhead coverage. Any separate food areas must be provided with hand sinks. Means to prevent bare hand contact with ready-to-eat food (food grade gloves, utensils, or deli paper). Outside storage (supplies, refrigerators, freezers) must be protected. Any supplies or equipment not inside a building or trailer or under a tent must be covered. Open food displays must be protected from contamination by sneeze guards or other barriers. Ice scoops and a separate bin for ice used in beverages must be provided. Consumer Advisory must be posted for raw or undercooked animal products. Lighting must be shielded or shatterproof. Effective hair restraints (ball cap or hairnet). Employee health policy in place. Permanent booths must have gas inspected and approved. Health Department staff will be on the Fairgrounds beginning date of permitting. Questions: Joseph Chrobak: (336) 703-3164 office, (336) 462-7782 cell, or chrobajb@forsyth.cc Michelle Bell: (336) 703-3141 office, (336) 462-7776 cell, or bellmi@forsyth.cc
Important changes to 2016 Dixie Classic Fair All sinks and other wastewater discharges must be connected to sewer. * Supply trucks with ice machines may be connected to a portable storage tank with a minimum capacity of 15 gallons. Portable storage tanks must be emptied in an approved sewer connection. Wastewater containers and hoses shall be labeled and not used for any other purpose. Containers and hoses used to store, haul, or convey potable water shall be approved for potable water use, shall not be used for any other purpose, and shall be protected from contamination. Potable water hoses and containers shall be labeled. A hot water tank of sufficient capacity to fill the wash vat to 110F must be provided. It is recommended that a hot water tank has a capacity of at least 10 gallons. A 3 compartment sink of sufficient size to submerge, wash, rinse and sanitize utensils must be provided. Wash water must be able to maintain at least 110F when washing dishes. Ice machines must be empty, clean, and sanitized before permit can be issued. Do not fill ice machines or ice bins until a permit is issued. A 1 compartment food preparation sink must be provided for washing produce. If a separate produce sink cannot be provided, produce must be prewashed with documentation
from supplier. A permit will not be issued until the preparation sink or documentation of prewashed produce from the supplier is provided.