Self-Inspection Checklist for Food Vendors at Temporary Events

• You must be confirmed by the sponsor to be at the event. 
• You must have a valid NYC Health Department permit or receipt posted and visible. 
• You must have a Certificate of Registration (Non-Fee Permit).

• Your on-site food operations supervisor must have a Food Protection Certification from the NYC Health Department or another jurisdiction acceptable to the Department.

• You must have overhead protection (such as a tent or canopy) for food, equipment, and preparation areas. This equipment is required if preparing or serving certain types of foods, see Table 1 in Article 88.
• Your non-food contact surfaces must be waterproof, easily cleanable, and free from corrosive, rusting metals.
• Your food contact surfaces must be food-grade, smooth, and free of cracks and pits.
• Cutting boards must be smooth, with no groves or cracks, and easily cleanable.
• All heat-generating equipment must be placed in locations that prevent injury to workers and the public.
• You must follow FDNY procedures and regulations for flammable materials.

• Your food workers must have enough lighting to perform their duties.
• If using artificial lighting, you must install shatterproof or encased bulbs to prevent accidental breakage and to prevent broken glass from falling on to food and equipment.
• You must have proper ventilation to prevent and control heat, steam, smoke, odors, and grease. This equipment is required if preparing or serving certain types of foods. See Table 1 in Article 88.

• Your bottled or packaged water must be from a source approved by the New York State Department of Health or the U.S. FDA.
• You must have enough potable (drinkable) water for all your operations including for cooking, cleaning, and handwashing.
• You must label NSF 61 storage containers “potable water.”
• If required, you must have a backflow prevention device, such as a vacuum breaker. This equipment is required if preparing or serving certain types of foods. See Table 1 in Article 88.
• Your water containers, hoses, or other water convenances must be made from NSF 61 material.

• You must have a handwashing facility. This is required if preparing or serving certain types of foods. See Table 1 in Article 88.
• You must have either:
• A dedicated NSF handwash station with potable water and continuous flow used in accordance with manufacturer’s instructions, or
• A potable water NSF 61 container with a hands-free spigot that can remain open with continuous flow. 
• You must have soap and paper towels available at each handwash station.
• You must have an "Employees must wash hands" sign (PDF) posted at each handwash station.

• Your wastewater must drain into a closed leak-proof container.
• You must discard your wastewater in accordance with the event procedures or provide a NYC licensed trade waste hauler.
• You must label wastewater containers with the label “wastewater.”

• Sanitizing solutions must be registered with the U.S. EPA and be approved for use in food service. Mix following instructions on the label.
• Always use the test kit to check the PPM when required.
• You must keep wiping cloths in a sanitizing solution.
• Food workers must clean and sanitize all food contact surfaces at the start of each shift.
• Food workers must sanitize food contact surfaces in between uses and after contact with raw foods.

• Garbage and refuse must be stored in durable, leak-proof garbage containers with tight-fitting lids.
• You must remove garbage daily and frequently to prevent odors, rodents, flies, and other unsanitary conditions.
• You must keep the surrounding areas and grounds clean with no debris or garbage.

• All foods and ingredients must be from approved commercial sources and not from a private home or other unapproved source.
• You may not offer prohibited foods such as raw fish, shellfish, or leftover foods from previous days, including the day before.
• You must have receipts and invoices for all food and ingredients that can be provided to the inspector upon request at the time of inspection.
• You must get ice for eating and drinking from an approved New York State Department of Agriculture and Markets or U.S. FDA source.
• Ice must be stored in an NSF 61 container.
• Ice must be dispensed using a scoop or other long handled utensil, with the handle not touching the ice.
• Ice for cooling foods must be kept separate from ice served to the public.

• Foods must be covered, wrapped or otherwise protected from public handling and contamination.
• Foods on display must be protected by a sneezeguard, shield, or display case.
• Foods must be stored at least 6 inches above the ground.
• Raw and cooked foods must be stored separately.
• Raw foods must be stored on the bottom of the refrigeration unit.
• You must have a culinary sink to wash raw foods. This equipment is required if preparing or serving certain types of foods. See Table 1 in Article 88.
• Contaminated and spoiled foods must be properly discarded.
• You must discard leftovers at the end of the day to prevent foodborne illness.
• Food workers must use utensils, deli tissue, napkins, single-use gloves, or other barriers to prevent bare-hand contact with ready-to-eat foods.
• Food workers must change their gloves after completing a task.
• Food workers must wash their hands before putting on gloves.
• Food workers must change gloves between work assignments and when contamination may have occurred.
• Food workers must change utensils and gloves between raw and ready-to eat-foods.
• Utensils used in food service must be cleaned and sanitized every 4 hours or any time contamination occurs, for example, when a serving spoon falls to the ground.

You must review this section if preparing or serving certain types of foods. See Table 1 in Article 88.

• Cold temperature controlled for safety foods must be maintained at or below 41 degrees Fahrenheit (5 degrees Celsius) using refrigeration or ice.
• If storing food on ice, packaged and unpackaged foods must be stored in food grade containers where the ice continuously drains into an approved wastewater container.
• Hot temperature controlled for safety foods must be maintained at or above 140 F (60 C) using hot holding equipment.
• Cooked food must be at the following required temperatures:
• 165 F (74 C): Poultry (chicken, duck, turkey), stuffing.
• 158 F (68 C): Ground meats (beef, pork) and sausage.
• 150 F (63 C): Whole seafood, steaks, chops, and roasts.
• 135 F (57 C): Plant foods (rice, veggies) held for hot service.

You must review this section if preparing or serving certain types of foods. See Table 1 in Article 88.

• Cooking thermometers must be readily available and used by food workers.
• All thermometers must be calibrated.
• Food workers must check temperatures while cooking to ensure foods reach required temperatures.
• Thermometers must be placed in hot and cold storage units and temperatures must be checked every two hours.

• Food workers must be feeling well and have no unprotected cuts or wounds.
• Food workers must have clean clothes without food spillage.
• Food workers must wear proper hair restraints to keep hair from falling into the food or contaminating hands.
• Food workers must limit their hand and arm jewelry, except wedding bands or medical alert bracelets.
• Food workers’ fingernails must be cleaned and trimmed.
• Food workers must wash hands thoroughly before starting work, after using the toilet, coughing, sneezing, smoking, eating, and preparing raw foods.
• Food workers are prohibited from eating, smoking, or drinking in the food preparation and service area, except when drinking beverages in closed containers.