The following equipment, utensils, and documentation are required for each vendor at their respective stations. This information is included in the temporary vendors application. It would be advantageous for the organizer to review each item with each vendor to assure proper application and expedite processing. Please be sure that vendor applications are accurate and complete before turning them into the health department.

• THE USE OF STERNO IS NOT PERMITTED. NO EXCEPTIONS
• Calibrated probe thermometer, alcohol sanitizing wipes, and air temperature thermometers in all refrigeration units.
• Facilities to wash, rinse, and sanitize equipment and utensils.
• Approved sanitizer and sanitizer test strips. Concentration: 100ppm for chlorine, and per manufacture’s recommendation for quaternary ammonia.
• Hand washing station with soap and paper towels.
• Food dispensing utensils, non-latex gloves, hair restraints, and clean attire.
• Certified Food Protection Manager Certificate and/or Food Handler Training Certificate(s) for all food workers/ helpers, and personnel log for event. Certificates must be from an approved provider.
• Current food license and last inspection from Health Department who issued license.
• All cooking and hot holding equipment must be electrical, or gas powered. Charcoal may be used if approved by the Bridgeport Fire Department.
• All cooking and hot holding equipment must be capable of thoroughly cooking food to a minimum internal temperature of 165ºF, and hot holding food at a minimum internal temperature of 135ºF.
• All cold food must be held at 41ºF or cooler and air temperature thermometers are required in all refrigeration units.
• All menu items must be listed on the appropriate menu item sheet included in the vendor application. No add on items will be allowed after applications are submitted.
• All foods must be from an approved source and be fully prepared in a governmentally licensed and inspected kitchen or prepared onsite by the vendor. No home prepared or cooked items are allowed.
• If the vendor plans to operate from a both, a plan of the booth must be submitted.

Temporary Event Organizer Application and Instructions

Temporary Vendors Equipment Checklist:

• Calibrated probe thermometer, alcohol sanitizing wipes, and air temperature thermometers in all refrigeration units.
• Facilities to wash, rinse, and sanitize equipment and utensils.
• Approved Sanitizer and Sanitizer Test Strips. Concentration: 100ppm for chlorine, and per manufacture’s recommendation for quaternary ammonia.
• Hand washing station with soap and paper towels.
• Food dispensing utensils, non-latex gloves, hair restraints, and clean attire.
• Certified Food Protection Manager Certificate and/or Food Handler Training Certificate(s) for all food workers/ helpers, and personnel log for event. Certificates must be from an approved provider.
• Current food license and last inspection from Health Department who issued license.

Equipment:

• The use of STERNO is not permitted. All cooking and hot holding equipment must be electrical, or gas powered. Charcoal may be used if approved by the Bridgeport Fire Department.
• All cooking and hot holding equipment must be capable of thoroughly cooking food to a minimum internal temperature of 165ºF, and hot holding food at a minimum internal temperature of 135ºF.
• All cold food must be held at 41ºF or cooler and air temperature thermometers are required in all refrigeration units.

Inspection and Enforcement:

• Please have your booth completely assembled and all equipment operational prior to arrival of the inspector.
• If the inspector requests that you to modify your operations, you are required to do so immediately.
• If food must be destroyed due to sanitary code violations, it must be destroyed on site and witnessed by the inspector.
• If you cannot demonstrate safe operation of the food booth, you must immediately begin dismantling all equipment, and leave the site as soon as possible without issue.
• The inspector will have final say on all issues regarding the operation of the food booth.

Menu Item Sheet:

• In the application packet, please list all food items (in English) including beverages, desserts, snack items, etc.
• You may only vend the items you list on the menu item sheet.
• No add on items will be permitted at the time of the event.
• All foods must be from an approved source and be fully prepared in a governmentally licensed and inspected kitchen or prepared onsite by the vendor. No home prepared or cooked items are allowed.

Temporary Vendor Application and Instructions