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Food STAND INSPECTIONS

A Public Health Sanitarian may inspect your food stand at a special event. Review the BE INSPECTION READY photos below along with the Temporary Food Stand: Key Points to learn about food safety requirements necessary for passing your inspection.

If any of these key points are not met, your license application may be denied and you may be required to close your stand.

Be Inspection Ready

Must haves for passing your health inspection on event day

Approved Source
Food must be from an approved source that is prepared in a commercial kitchen. Home cooked food is not allowed.

Approved Source

Transport Methods
You must provide adequate means to maintain proper temperatures during food transport (such as cambros for hot foods and iced coolers for cold foods).

Transport Methods

Food Protection
Outdoor food booths should be covered with a tent or awning. Sneeze guards and covered containers are required to prevent contamination.

Food Protection

Hand Washing Station
Your hand washing station must consist of a container with a spigot that provides a continuous flow of water (allowing you to wash both hands simultaneously), soap, paper towels, and a bucket to collect waste water.

Hand Washing Station

Screened Food Prep Station
If performing food preparation onsite (e.g. cutting, chopping) a screened-in tent must be used for reducing pests and other contamination.

Screened Food Prep Station

Hot Holding
Electrical hot holding units such as Nescos® and steam tables have proven to be a reliable and acceptable way to maintain proper food temperatures.

Hot Holding

Cold Holding
Commercial refrigeration is required. A limited supply of precooked foods may be stored in a cooler on ice.

Cold Holding

Thermometer
A thermometer is required for taking final cook temperatures and verifying holding temperatures.

Thermometer

Gloves
Disposable gloves or other means such as deli tissue or tongs must be used to prevent direct hand contact with food.

Gloves

Sanitizing
Chlorine bleach diluted in warm water may be used to sanitize food surfaces. Keep the wiping towel in the solution and verify that the bleach concentration is 50-100 ppm with chlorine test strips. (Generally it takes about a capful of bleach per gallon of water to reach this level.)

Sanitizer

Dish Washing
Every 4 hours utensils should be washed, rinsed, and sanitized. This can be done onsite. Alternatively, spare utensils may be brought in place of dish washing tubs.

Dish Washing

Key Contacts
Environmental Health
2701 International Ln., Ste. 204
Madison, WI 53704
TEL: (608) 242-6515
FAX: (608) 242-6435
Email: Public Health