Limited Food Service Establishments

Limited food service establishments shall comply with all the restaurant requirements of this Section, except that the following provisions shall apply in lieu of .2602, .2603, .2604(c), .2605, .2606, .2607, .2610(f), .2617(d), .2618(d) and (h), .2624, .2626(d), .2627 through .2629, and .2630(a). Limited Food service permits are issued to: (a) political subdivisions of the State, (b) establishments operated by volunteers that prepare or serve food in conjunction with amateur athletic events, or (c) for establishments operated by other charitable organizations.

  • The permit for a limited food service establishment shall be posted at a conspicuous place where it can be readily seen by the public at all times. Permits for limited food service establishments shall expire on December 31 of each year. A new permit from the Department shall be obtained before the limited food service establishment shall be allowed to operate each year. Transitional permits shall not be issued. Limited food service establishments shall not be subject to grading.

  • The permit application shall be submitted to the local health department at least four weeks prior to construction or commencement of operation. The permit application shall include a proposal for review and approval which includes a menu, plans and specifications for the proposed limited food service establishment, and location and dates of operation.

  • Limited food service establishments shall not prepare any potentially hazardous foods prior to the day of sale.

  • Potentially hazardous foods which have been heated at the limited food service establishment and remain at the end of the day shall not be sold.

  • Foods which have been heated at the limited food service establishment shall not be reheated or placed in refrigeration to be used another day.

  • Salads containing potentially hazardous foods shall not be prepared by the limited food service establishment.

  • All meats, poultry, and fish shall be purchased in a pre-portioned, ready-to-cook form.

  • Domestic equipment which is in good repair and operating properly may be used. However, food brought into a limited food service establishment shall not have been prepared in a domestic kitchen. At least a two compartment utensil- washing sink with drainboards on each end or counter space on both sides of the sink shall be provided for air-drying of clean sanitized utensils. The sink shall be of sufficient size and depth to submerge, wash, rinse, and sanitize utensils.

  • Only single-service articles shall be used.

  • Customer self-service is prohibited except for condiments in individual packages or in pour-type or squeeze-type containers.

  • Any area where food is handled, prepared, cooked, or stored shall be provided with a weatherproof roof.

  • Floors, walls and ceilings of limited food service establishments which are located in permanent structures on the effective date of this rule shall meet the requirements in Rule .2627 and .2628 of this Section no later than July 1, 1996. Floors, walls, and ceilings of limited food service establishments which are located in permanent structures constructed after the effective date of this rule shall comply with Rule .2627 and .2628 of this Section. Limited food service establishments shall use dustless methods of floor cleaning and all except emergency floor cleaning shall be done during those periods when the least amount of food and drink is exposed, such as after closing, or between meals.

  • The limited food service establishment shall be connected to necessary utilities such as electrical service at all times food is present in the establishment.

  • All areas in which food is handled, prepared, or in which utensils are washed shall be provided with artificial lighting. Fixtures shall be kept clean and in good repair.

  • Convenient toilet facilities shall be provided for use by employees. Public toilet facilities provided on the grounds are acceptable if kept clean. Toilet facilities for the public are not required.

  • Durable, legible signs which read that employees must wash their hands before returning to work shall be posted or stenciled conspicuously at each employees' hand washing facility.

  • Garbage can liners shall be required for all garbage receptacles unless the site has a can wash.


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