Special-Event-application-Updated “Dedicated to Quality Service”
www.cityofdenton.com
Consumer Health Division 401 N. Elm St. Denton, Texas 76201 Office 940.349.8360 Fax 940.349.7208
PERMIT #____________________________________ FEE: $50.00 (Non-Refundable)
THIS APPLICATION SHALL BE RECEIVED AND PAID FOR BEFORE 12:00 P.M. AT LEAST TWO
BUSINESS DAYS PRIOR TO THE EVENT
PLEASE PRINT AND FILL IN ALL INFORMATION:
VENDOR NAME:____________________________________TYPE: Tent or Mobile Unit SALES TAX ID #: ___________________
NAME OF EVENT:__________________________________ SETUP TIME FOR INSPECTION:_______________________
LOCATION AND DATES OF EVENT:________________________________________________________________________
VENDOR OWNER’S NAME__________________________________E MAIL:_________________________________________
VENDOR OWNER’S PHONE #____________________________ADDRESS___________________________________________
LIST ALL MENU ITEMS TO BE PREPARED AND SERVED. CHANGES FROM WHAT APPEARS ON APPLICATION
SHALL BE SUBMITTED TO THE CONSUMER HEALTH DIVISION PRIOR TO THE EVENT. SUBMIT COPY OF RECEIPTS FOR FOOD PURCHASE, ALONG WITH APPLICATION.
Food item: Food Purchased from:
1)_____________________________________ ______________________________________________
2)_____________________________________ ______________________________________________
3)_____________________________________ ______________________________________________
4)_____________________________________ ______________________________________________
5)_____________________________________ ______________________________________________
NOTE: NO HOME PREPARATION OR STORAGE OF FOOD AT HOME IS ALLOWED
Any food items served without approval of the Consumer Health Division may result in the suspension of your temporary food permit.
List foods that you will be preparing on site and the type of equipment you will provide to maintain proper
temperature control:
1) Cooking Equipment: Electrical Charcoal Propane Other ___________________________________
2) Cold/Hot Holding Equipment: Mechanical/Electrical Only
3) List Type of Equipment Using: ______________________________________________________________
BOOTH REQUIREMENTS THAT MUST BE IN PLACE BEFORE
PERMIT WILL BE ISSUED APPEAR ON SECOND PAGE
I acknowledge receipt of a copy of the food booth requirements and understand that failure to comply with the
City of Denton Ordinance may result in citations for violations and/or closure of the booth until violations are
corrected; _________________________________________________________DATE:_________________
Special Event or
Temporary Food Establishment
Application
“Dedicated to Quality Service”
www.cityofdenton.com
TEMPORARY FOOD SERVICE ESTABLISHMENT REQUIREMENTS
YOU ARE REQUIRED TO HAVE THE FOLLOWING ITEMS AT YOUR TEMPORARY FOOD BOOTH BEFORE YOU WILL RECEIVE A PERMIT: 1) Only approved food products will be permitted. Preparation or storage of food in the home is not
permitted. All condiments available for customers, including relish, catsup, mustard, etc. shall be in single
service packets or dispensed from sanitary dispensers. Single service plates and utensils shall be provided.
2) All perishable food products shall be maintained under proper temperature control: Hot Food: 135
degrees or hotter; Cold Foods: 41 degrees or colder. Also a thermometer for checking the internal
temperatures of foods is required (0-220 degrees F).
3) Foods shall be protected at all times. Booths shall be enclosed or covered with a tent or canopy. Open or
unprotected displays of food shall not be permitted. All food and food supplies are to kept or stored a
minimum of six (6) inches off the ground.
4) Ice to be used for human consumption shall be properly stored: Ice used to refrigerate food, drink bottles,
or cans shall be stored separately from ice used in food or drinks.
5) All employees shall: a) Have a food-handler certification on-site b) Wear clean clothes and approved hair
restraints c) Wash hands with soap and water as frequently as necessary to keep them clean, even when
disposable gloves are used c) Use disposable gloves, paper, or utensils when handling food.
6) Eating, drinking, and the use of tobacco in any form is prohibited in food preparation or service areas. Drinks are allowed only if they are covered with a tight-fitting lid and consumed through a straw.
7) Have three (3) containers available for the following uses of water: 1) Soapy water for washing utensils or anything that needs washing
2) Rinse water for rinsing utensils
3) Water for sanitizing utensils, use bleach (1 tablespoon of bleach to 1 gallon of water) or sanitizer.
(Need test strips to test sanitizer strength)
8) Have a five (5) gallon insulated container of warm, clean water, the container shall have a spigot that can be turned on to allow water to flow; a wastewater container; liquid soap; paper towels; and a container for collecting waste water from handwashing.
9) Have gloves available for use with ready-to-eat foods.
10) All trash must be contained in leak-proof, non-absorbent containers lined with plastic bags and
covered.
11) Toxic items must be properly labeled and stored away from food, food prep areas, and food supplies.
12) Floor under food prep areas. A floor may be of concrete, machine-laid asphalt, dirt or gravel if it is
covered with mats, removable platforms, duckboards, or other suitable materials that are effectively
treated to control dust and mud.
13) A fire extinguisher **** Please note: your health permit will be delivered to you during inspection****
Overhead Covering Digital Stem Thermometer
REQUIRED EQUIPMENT
Liquid hand soap
Paper Towels
5 gallon insulated water dispenser
for hand washing
Approved sanitizer
Sanitizer test strips
Three pails or tubs large enough to
submerge things being washed
Plastic gloves
Electric food warmer or grill
Electric refrig. if event is more than
4 hours, or ice chest
Digital thermometer
Minimum 5 gal. water
No food preparation is to begin until hand
wash/dish wash stations are setup.
WASH RINSE SANITIZE
Dish Wash Station Setup
Mechanical Warmer
Hard, Plastic Style Ice
Chest/Cooler Sanitizer Test Strips
5 Gallon Water Dispenser with
spigot that allows continuous
flow of water
This guide is to help ensure your mobile food unit is compliant with the Denton Fire Department’s
current safety regulations. This guide should serve as an initial planning tool for compliance. It does not remove the responsibility of the owner to comply with all laws applicable to the mobile food unit.
Questions related to mobile food unit requirements can be directed to the Fire Prevention Section at (940) 349-8863.
FIRE EXTINGUISHERS
• All vendors are required to have at least one fire extinguisher with a minimum rating of 2A:10B:C with a current inspection/service tag from a licensed fire extinguisher company. The fire extinguisher shall be visible and unobstructed.
• Cooking equipment involving vegetable or animal oils and fats shall be protected by a Class K rated portable extinguisher. The fire extinguisher shall have a current inspection/service tag from a licensed fire extinguisher company. FIRE EXTINGUISHING SYSTEMS
• A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors. A Type I hood system shall be equipped with an automatic fire extinguishing system. The fire extinguishing system shall have a current inspection/service tag
from a licensed fire extinguisher company.
• Examples of cooking appliances that require a Type I Hood with Fire Extinguishing System are: Including but not limited to Griddles, fryers, tilted skillets or woks, braising or frying pans, char broilers COMPREESSED GAS / LPG
• Cylinders shall be properly secured by one or more restraints
• Minimum of 10 foot clearance from any trash or combustible materials
• Cylinders shall not be kept in passenger area of vehicle.
• Cylinders shall be kept away from open flames, generators or other sources of ignition. GENERATORS
• Portable generators shall be located no less than 25 feet from combustibles or public areas.
• Refueling shall not be conducted when event is open and operating.
• Generator shall be in safe working condition according to manufacturer’s requirements. ELECTRICAL/EXTENSION CORDS
• Extension cords and flexible cords shall not be a substitute for permanent wiring. • Extension cords and flexible cords shall not be affixed to structures, extended through walls, ceilings or floors, or under doors or floor coverings,nor shall such cords be subject to environmental damage or physical impact.
• Extension cords shall be used only with portable appliances.
• Extension cords shall be properly rated for use according to manufacturer’s requirements. VEHICLE/TRAILER LOCATION
• The placement of the concession operation shall not interfere with any fire lane, fire break, fire hydrant or exit access of any structures.
• Vehicle/Trailer shall be located to allow for adequate emergency vehicle access. GENERAL FIRE SAFETY
• Accumulation of combustible rubbish shall not produce conditions that will create a nuisance or a hazard to the public health, safety or welfare.
• Clearance between ignition/heat sources and combustible materials shall be maintained in an approved manner.
• Only approved containers and portable tanks shall be used for flammable and combustible liquids.
• Flammable and combustible liquids shall be separated from combustible materials and ignition/heat sources by at least 10 feet.
Mobile Food Unit Guidelines