Checklist for seasonal food stands

A man buying a drink from a food stand during the summer.This checklist was developed as a guide to aid in the opening and operation of a seasonal food stand. The goal of any food operation is to maintain a high level of sanitation and to protect the public from disease transmission and injury. We hope this checklist will be a useful tool in the self-inspection of your food stand. Post this checklist in the stand and keep it for future operators.

Annual procedures for opening the food stand

  1. Complete and submit food application forms to the City of Minnetonka, Environmental Health Division. If you have not received any forms, contact the Community Development Licensing Coordinator at 952.939..8274.
  2. Call the Environmental Health Division to set up a time for an inspection of the food stand. An inspection must be conducted before opening the stand. The following items must be checked and/or completed in order to pass the inspection and open the food stand.
    • Turn on the electricity.
    • Turn on the main water supply. Check with your organization's maintenance person or with City operations and Maintenance at 952.988.8400 when applicable.
    • Turn on the hot water heater and ensure hot water is available at the sinks.
    • Check the building for problems such as water leaks, roof problems, holes or cracks in walls, doors, walls peeling, floors cracking, and repair.
    • Ensure all doors, windows, and screens are tight-fitting and in good repair.
    • Check all food preparation and storage areas for evidence of pests, such as mice and insects. Eliminate passages and harborage areas and provide professional exterminators if necessary.
    • Check cooler and freezer units to insure they are working and will keep foods at proper temperatures 40°F and 0°F, respectively.
    • Operate all equipment to insure that they are working properly and in good condition. Repair or replace equipment as necessary.
    • Clean and sanitize all food preparation areas and equipment. All surfaces must be clean.
    • Provide soap, papertowels and a fingernail brush at all handwash sinks.
    • Provide a sanitizer, such as chlorine bleach, to clean equipment and utensils.

Daily operations

Maintain a written self-inspection of the following items and have it available for review by the inspector.

Building conditions

  • Are refuse/garbage containers clean, properly stored, covered, and in good condition?
  • Is the outside refuse area enclosed, clean, located away from the building, and the bins kept covered?
  • Are there signs of problems with insects and other pests in the surrounding area? Do not locate pest control devices near any food preparation or service areas.
  • Are the toilet facilities clean and in good conditions?

Food and beverage handling

  • Are all water and food supplies from an approved source (i.e. city water, store). Any foods or supplies, which are made or stored at home, are not allowed.
  • Are potentially hazardous food items stored below 41°F. or above 140°F?
  • Are all food containers properly labeled with the common name of the product?
  • Is a metal stem probe food thermometer available to check temperatures of food?
  • Are all food products stored properly off the floor, covered in NSF approved containers, and in areas protected from contamination?

Employee practices

  • Do all employees wash their hands when entering the food stand, after using the toilet, after touching their face or otherwise soiling?
  • Are all employees wearing proper hair restraints?
  • Are employee personal belongings stored away from food and food preparation areas?
  • Do all employees refrain from eating, drinking and smoking while working?
  • Do all employees have a basic understanding of food handling techniques?

Equipment and cleaning standards

  • Are all cooler units maintained at 41°F or below and freezer units at 0°F or below?
  • Are all cooler and freezer units equipped with a visible thermometer?
  • Does all equipment meet National Sanitation Foundation (NSF) standards?
  • Are all water sources, pop machines, etc. equipped with proper backflow prevention?
  • Are all food contact equipment cleaned and sanitized after each use, and at end of day?
  • Is a sanitizing solution used to wipe all food contact surfaces? Are all wiping cloths being stored in a sanitizing solution between uses?
  • Are the proper steps for manual dishwashing being followed? Wash—Rinse—Sanitize—Air Dry!

Storage areas

  • Are all chemicals stored separate and away from all food products and single service items?
  • Are all food items stored at least 6″ off the floor on approved shelving?
  • Are all pressurized tanks (such as carbon dioxide) secured and chained?
  • Do all light fixtures have proper shielding or shatter resistant bulbs?
  • Are all food and equipment stored in a manner to promote easy cleaning of the area?

Annual procedures for cleaning the foodstands

  • Clean all equipment and surfaces.
  • Remove and dispose of all garbage.
  • Remove all food and supplies which will spoil or not will last through the winter.
  • Properly drain and winterize the plumbing.
  • Turn off the electricity if necessary.
  • Close all entrances tightly and secure.

Reminder

Contact the Environmental Health Division before purchasing new equipment or if you have any questions at 952.939.8272.