Additional Food Vendor Guidelines
Food vendors must agree to adhere to the following requirements as outlined by the Riverside County Department of Environmental Health:
Name of facility, city, state, zip code, and name of the operator shall be legible and clearly visible to patrons.
Handwashing facilities shall be provided, functional and used prior to food handling (preparation, cooking, serving, etc...). Provide warm water (110 ̊F), soap inside a dispenser, single use paper towels and catch basin for waste water.
All food and beverage items will be stored, displayed, prepared/ processed at an approved food facility and not a private home/residence.
Cold and hot holding equipment shall be provided to ensure proper temperature control during transportation, storage, and operation of the temporary food facility.
All potentially hazardous foods will be held at or below 41 ̊F or at or above 135 ̊F and at the end of the operating day foods held above 45 ̊F shall be destroyed in a manner approved by this department. Food vendor must carry thermometer to monitor food temperatures.
Service ice is considered a food and shall remain off the ground, stored in clean sanitized food grade containers and properly dispensed by operator of temporary food facility or in approved bulk dispensing units.
All equipment shall be maintained clean and sanitized.
Equipment shall be washed in warm soapy water, rinsed and sanitized with one of the approved sanitizers either in a 3-compartment ware washing sink or 3-bucket system as approved by this department depending on length of said event. Sanitizer testing equipment shall be provided to measure concentration of sanitizer.
Construction of temporary food facility shall be equipped with overhead protection for all food preparation, food storage, and ware washing areas. Non-packaged food shall be protected from vermin and patrons with effective means approved by this department.
Food vendors must be willing to do personal temporary food facility checks prior to the market’s opening.