Purpose
The purpose of these requirements is to prevent
foodborne illness and protect public health by
assisting operators of temporary food service
establishments in meeting minimum construction
standards and in using safe techniques when
storing, procuring, displaying or serving food.
Permits
Temporary food service establishments shall mean
any food service establishment which operates at a
fixed location for a temporary period of time but not
to exceed 14 consecutive days.
• All events open to the public in which food is
conveyed require a food service permit.
• A complete menu of food to be conveyed must
be provided at the time of application.
• A permit fee of $75 shall be paid by each
applicant planning to operate a temporary food
service establishment. No fee will be charged
for non-profit organizations.
• Applications for temporary food service permits
are available at the City of Mesquite Health
Department, 1515 N. Galloway Ave. or online
at
www.cityofmesquite.com . Application must
be made prior to the event. Permits must be
conspicuously displayed during the event.
Food
• Only approved foods will be permitted. Foods,
requiring minimal handling (i.e.: hot dogs,
nachos, popcorn, cotton candy and snow
cones) may be allowed to be prepared on-site.
More extensive food preparation shall be conducted
in a permitted commissary unless the
temporary facility can be provided with running
water and a covered food preparation area.
• If the commissary facility is in another
jurisdiction (outside Mesquite), a copy of the
current permit from the regulatory authority
(state, county, local or federal) must be
attached to the application.
• Charity Bake Sales: The following guidelines
should be followed if your organization will be
selling home-baked goods:
• No cream filled/custard or pudding type
desserts may be sold due to refrigeration
requirements.
• Baked goods should be portioned and
wrapped prior to the sale to eliminate
unnecessary handling.
• All potentially hazardous foods (such as meat,
poultry, fish, or dairy products) must be
maintained at 41° F. or below, or 135° F. or
above to prevent the incubation of bacteria.
Mechanical hot holding and refrigeration is
required unless otherwise approved. A metal
stem thermometer displaying 0°-220° F. is
required.
• Open, unprotected displays of food are not
allowed.
• All condiments available for customer self-
service, including onions, relish, sauces,
peppers, catsup, mustard, etc., must be in
single self-service packets.
• Ice used for human consumption must be
stored separately from ice used to refrigerate
drinks. Ice storage units must drain to prevent
drinks from contacting melted ice water.
• Handling of food or ice must be minimized.
Utensils such as scoops, tongs, forks, or spoons
must be used when possible. Disposable
plastic gloves are required when direct contact
with food is necessary
Water Supply
• All establishments that handle or prepare
unpackaged food are required to have
convenient handwashing and utensil washing
facilities. The number, type, and size of sinks
required will be determined by the type of
operation to be conducted. Bare hand contact
with "ready to eat" foods is not allowed.
• A minimum of five gallons of potable water in a
sturdy plastic container must be available for
handwashing, utensil cleaning and sanitizing. If
potable water replenishment is not readily
available, additional containers of potable water
may be required.
Personnel
• Eating, drinking, and the use of tobacco in any
form is prohibited in food preparation and
service areas.
• Food handling personnel must wash their hands
as frequently as necessary to keep them clean.
Disposable gloves may not be used in lieu of
handwashing.
• Suitable hair restraints, including hair nets or
caps, are required in food preparation and
serving areas.
• Employees must have access to adequate
restroom facilities.
• Employees must be free of any diseases.
Personnel must wear clean clothing and
maintain a high degree of personal hygiene
.
Handwashing
• A separate container of water, one gallon
minimum, with a spigot to provide a flow of
water for handwashing, must be available. A
small basin must be available to contain
wastewater. Liquid bleach (approximately
one tablespoon per gallon) may be added for
handwashing.
• Disposable paper towels and hand soap or
detergent must be available on site.
Utensil Washing & Sanitizing
• Separate plastic containers of at least two gallon
capacities must be available for washing,
rinsing, and sanitizing.
• An adequate quantity of sanitizer, such as liquid
chlorine bleach in a solution of 50 ppm chlorine
(50 ppm = 1 tablespoon per gallon water) must
be available for sanitizing.
• Test strips must be available to verify
concentration of sanitizer.
NOTE:
HOME P
REPARATION OR
S
TORAGE OF
F
OOD IS NOT
A
LLOWED
E
XCEPT
AS S
PECIFIED
!!
• Single service items should be used when
possible to minimize dishwashing.
Wastewater Disposal
• A sturdy five-gallon plastic container equipped
with a funnel to receive and store liquid wastes
must be available.
• All wastewater from sinks, steam tables, etc.
must be drained or disposed of into the sanitary
sewer system or in a manner that is consistent
with liquid waste disposal requirements.
• Covered trash containers must be provided.
• Food, food containers, utensils, napkins, straws,
and single service articles must be adequately
protected from splash, dust, insects, weather,
or other contamination. Storage on the floor or
ground is not acceptable.
Miscellanieous
• All temporary food service establishments must
provide for proper fly and rodent control as
outlined by the Texas Department of Health
rules on food safety.
• All temporary food establishments are required
to have approved flooring such as concrete,
asphalt or tight-fitting plywood.
• All stands must have suitable covering over
food preparation, cooking, and serving areas.
Such cover must meet fire code requirements.
A skirt is recommended to protect food and
utensils.
• Animals are prohibited in temporary food
establishments.
Please Note: Failure to comply with these
regulations may result in municipal
court citation(s) and/or permit
revocation.
Contact the Mesquite Health Department at
972-216-8138 for further information.
Minimum Guidelines for
Temporary &
Special Event
Food Service
Mesquite Health Department
1515 N. Galloway
Mesquite, TX 75149
972-216-8138
www.cityofmesquite.com
300301
City
of Mesquite
Health
Department
P O
Box
850137
Mesquite
TX 75185-0137