1. GENERAL - Temporary food service establishments shall comply with State and local rules except as otherwise provided herein. The regulatory authority may impose additional requirements to protect against health hazards related to the conduct of the temporary food service establishment, and may prohibit the sale of all potentially hazardous foods.
 
2. RESTRICTED OPERATIONS - Only those potentially hazardous foods requiring limited preparation, such as hamburgers, frankfurters, etc. that require seasoning and cooking, shall be prepared or served. The preparation or service of other potentially hazardous foods, including pastries filled with cream or synthetic cream, custards and similar products, and salads or sandwiches containing meat, poultry, eggs or fish is prohibited. This prohibition does not apply, however, to any potentially hazardous food that has been prepared and packaged in approved food service establishments under conditions meeting the requirements of the law.

3. TEMPERATURES - The internal temperature of cold foods must be 41° F or below and hot foods 140° F or above. Thermometers must he provided to take temperatures of hot and cold foods.

4. ICE - Ice that is consumed or that contacts food shall have been made under conditions meeting the requirements of the rules. The ice shall be obtained only in chipped, crushed or cubed form and in single-use safe plastic or wet-strength paper bags filled and sealed at the point of manufacture. The ice shall he held in these bags until it is dispensed in a way that protects it from contamination.

5. CLEANING - Equipment and the general area shall be kept clean at all times.

6. WAREWASHING - Three containers for washing, rinsing, and sanitizing food preparation equipment such as cooking utensils, pots, and pans shall be provided.

7. SINGLE-SERVICE ARTICLES - Only single-service tableware shall be provided to the consumer.

8. WATER - Enough potable water shall be available in the establishment for food preparation, for cleaning and sanitizing utensils and equipment, and for handwashing.

9. WET STORAGE - The storage of packaged food in contact with water or undrained ice is prohibited. Wrapped sandwiches shall not be stores in direct contact with ice.

10. WASTE - A large covered container shall be provided to store wastewater until final disposal. All sewage, including liquid waste, shall he disposed of according to law.

11. HANDWASHING - A convenient handwashing facility shall be available for employee handwashing. This facility shall consist of at least warm water, soap and individual paper towels.

12. STANDS OR BOOTHS - All stands or booths shall be enclosed and covered with wood, canvas or other materials that protect the interior of the establishment from the weather and shall include shelves or other facilities to keep all food and supplies off the floor.

13.GARBAGE – All establishments shall have a covered garbage container.

14. RESTROOMS – Restroom facilities shall be provided for booth operators and customers. These facilities may be permanent or portable and shall be approved by the HEALTH AUTHORITY.