Health Department Forms Folder 1179, 1996-2001

NYC 9/11 Public Portal Document §88.03 NEW YORK CITY HEALTH COD §88.03 Permit, registration. (a) No person shall maintain or operat a temporary food establishment without a permit or registration certificat issued by the commissioner. (b) A permit shall be required for temporary food establishments partici pating in neighborhood events lasting more than one day or more than on: block in length. (c) Temporary food establishments participating in events scheduled fo: less than one day or limited to one city block shall be registered with thi: Department in lieu of a permit. §88.05 Food, sanitary handling, protection a gainst contamination. (a) There shall be provided in each establishment adequate facilities anc equipment, and such precautions shall be taken as may be necessary, or a: the department may order for the protection of food from dust, dirt, rodents insects and other pests, foreign material and other forms of contamination. (b) Food shall be handled, stored, prepared, or otherwise processed, in z clean and sanitary manner satisfactory to the department. (c) Food shall be obtained from a commercial establishment under license or permit of a federal, state or local regulatory agency. §88.07 Construction, facilities, equipment, apparatus and utensils. (a) Food contact surfaces, equipment and utensils shall be made of such materials and shall be so designed and constructed as to facilitate cleaning and inspection of all parts and shal] be smooth and free from cracks or pits. All food contact surfaces are to be kept clean and sanitized inamediately prior to and during use as needed to prevent food contamination. The use or keeping of utensils, pots or containers which are chipped, cracked, rusted, corroded, badly worn or in such condition that they cannot be easily cleaned and made sanitary is prohibited. (b) Equipment, utensils and food contact surfaces shal} be clean and, when required by the department, shall be sanitized by a method approved by the department. §88.09 Food; refrigeration or heat treatment required if perishable or potentially hazardous. (a) Temporary food service establishments may only serve food which requires limited preparation such as hamburgers and frankfurters. 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, shellfish or fish, is prohibited unless approved by the commissioner. Perishable or potentially hazardous foods capable of supporting rapid and progressive growth of pathogenic microorganisms shall be kept at all times under appro- priate refrigeration at a temperature no higher than 45 degrees Fahrenheit or under appropriate heat treatment at a temperature no lower than 140 degrees Fahrenheit. 10812 RCNV 7.91.00 ge “ARTICLE 88—TEMPUKARY FUOD ESTABLISHMENTS §88.11 (b) The Commissioner may prohibit the sale or service of specific poten- tially hazardous food or types of foods from temporary food establishments. §88.11 Cooking and heating equipment. (a) Equipment used for cooking or heating, such as fryers, woks, ovens, stoves, grilles, etc. shall be so constructed, situated and used as not to constitute a hazard. (b) Storage and use of flammable material and fuel shall be in compliance with the rules, regulations and standards of the New York City Fire Depart- ment. es - - §88.13 Water supply. A convenient supply of hot and cold water shall be available for food preparation and the cleaning of equipment and the washing of hands. §88.15 Single service articles. Only single service articles as described in §81.03(e) of this Code may be used. §88.17 Refuse and trash. (a) An adequate number of approved recep- tacles and containers shall be provided for the storage and disposal of refuse and garbage. (b) The sponsor, organization, or person in charge of the event shall be responsible for the maintenance of the area and for the removal of accumu- lated refuse and garbage. §88.19 Food Protection Certificate. Temporary food processing estab- lishments shall not participate in more than one fair or event within a calendar year unless there is present a supervisor or person in charge who has a certificate indicating successful completion of a course in food handling acceptable to the Department. §88.21 Responsibility of Sponsor. (a) The sponsor, organization, or person in charge shall not rent space to nor permit any of the facilities under the sponsor’s control to be used by any food establishment not possessing a valid permit or registration issued by the Department or other regulatory agency. (b) The sponsor, organization or person in charge shall submit to the Department, at least 14 days prior to the date of the event, a list of all food establishments and vendors expected to participate in the event. ‘ §88.23 Enforcement and compliance. (a) Temporary food service es- tablishments shall comply with the provisions of this Article and all applica- ble provisions of this Code. (b) It is unlawful for any temporary food service establishment to be operated without a permit or registration certificate. Failure to obtain a permit or registration certificate is cause for immediate closure. AARIA PANTY 2917 09 NYC-WTC_000138246