Market Managers Checklist Temporary Food Facilities

☐ Overhead protection for all operation, food storage, and food preparation ☐ Ground coverage if grass, dirt, or other non-easily cleanable surface ☐ Side walls (front sneeze guard protection if necessary) (back to cooking area may be open)

☐ Handwash station with spigot, catch basin, liquid pump soap, and paper towels (all booths preparing food) (several low hazard booths can share one if within 25 feet) Extra water

☐ 3-compartment wash station (wash, rinse, and sanitize) ☐ Trash Can ☐ Adequate ice in coolers to keep PHF ≤45°F (ice must be at or above the level of food)

☐ Adequate hot holding capabilities of ≥135°F (powered or gas heat for extended periods) (2 cambros per chaffing dish)

☐ Thermometers ☐ All food storage must be ≥6 inches off the ground or in protected containers such as insulated coolers ☐ All cooking equipment must be at least 4 feet away from public access

Retail Food Vendors ☐ Overhead Protection for all products ☐ Ground coverage if applicable ☐ Sneeze guards in place and all food protected from contamination ☐ Adequate ice in cooler to maintain any PHF below 41°F (no hot holding allowed without a TFF permit) ☐ Trash can

☐ Permit to operate, current business registration, and current License certificate posted (all addresses must be matching)

☐ Handwash stations if sampling (see above) ☐ 3-Compartment ware wash station set up for any utensils that are being used to handle food (see above)

Farmers ☐ Overhead protection of all products ☐ All produce and fruit ≥6 inches off the ground ☐ Handwash Station if sampling (see rules above) ☐ 3-compartment wash station (wash, rinse, and sanitize) if sampling

Mobile Food Facilities ☐ Running hot water of ≥ 120°F ☐ Power to run all hot and cold holding units ☐ Not food handling outside of the Mobile unit (requires a TFF permit) ☐ Post valid annual license certificate, permit-to-operate and most recent routine inspection report.

Page 1 of 2Rev 12/2015 (07/2018)

City and County of San FranciscoDEPARTMENT OF PUBLIC HEALTH

ENVIRONMENTAL HEALTH

Market Managers ☐ Extra Ice or directions to closest store that sells ice ☐ Extra Handwash station supplies including water ☐ Bleach ☐ Providing adequate power to all booths where applicable ☐ Toilets within 200 feet of booths ☐ Potable water supply and waste water disposal. ☐ No eating inside of any TFF/RFV/CFM/MFF ☐ Signage for all vendors

NOTES:

Signature: Date: ____________________

Page 2 of 2Rev 12/2015 (07/2018)

City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH

ENVIRONMENTAL HEALTH