A permit application shall be submitted to the enforcement agency by each temporary food facility operator that includes all of the following:
(a) A site plan that indicates the proposed layout of equipment, food preparation tables, food storage, warewashing, and handwashing facilities.
(b) Details of the materials and methods used to construct the temporary food facility.
(c) All food products that will be handled and dispensed.
(d) The proposed procedures and methods of food preparation and handling.
(e) Procedures, methods, and schedules for cleaning utensils, equipment, and structures, and for the disposal of refuse.
(f) How food will be transported to and from a permanent food facility or other approved food facility and the temporary food facility, and steps taken to prevent contamination of foods.
(g) How potentially hazardous foods will be maintained at or below 41°F or at or above 135°F.
(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007. Operative July 1, 2007, by Sec. 3 of Ch. 23.)