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If you are considering operating a temporary restaurant, please review the Temporary Restaurant Operation Guide.  This publication provided by Oregon Department of Human Services has everything you need to know about temporary restaurants.

Temporary Restaurant ChecklistFood Handler Training: At least one person working in the booth must hold a valid Food Handler Card

License: 1. Submit your Temporary Restaurant License Application at least one week prior to the event (see FAQs below). 2. Review the checklist (included with the license application). 3. Post the Temporary Restaurant license in an area visible to the public.

Site Location and Construction: 1. Convenient to toilets. 2. Covered trash containers. 3. Booth to be arranged or constructed to protect food, utensils, and equipment from flies, dust, and other contamination (screens, roof or tarp covering, sidewalls at least up to the counter and no exposed dirt floors). 4. Food and utensils stored up off the ground at least six (6) inches. This to include all ice chests, paper goods, and other food-related items.

Available Hand Washing: 1. Dispensed soap and paper towels, also a wastebasket. 2. A sink with running hot and cold water -or- 5-gallon water tank (can be a cooler) filled with warm water with a 5-gallon bucket for waste water. 3. Warm water tank valve must stay open so both hands can be washed at the same time. Note: Set up hand washing station FIRST. This must be done before handling food and/or utensils.

Cleanliness of Food Workers: 1. No ill workers. 2. Hands washed before handling food or utensils. 3. No eating or drinking inside the food booth. 4. No smoking within the food preparation area (wash hands when returning to work). 5. Clean outer clothing and hair adequately held back.

Wholesome Foods: 1. No homemade food. 2. Food protected from flies, dust, animals, etc. 3. Food prepared fresh at the licensed site -or- food prepared at a licensed and regularly inspected facility; then covered and transported to the Food Service Site while maintaining temperature control.

Foods Subject to Spoilage: 1. Cold perishable food kept at or below 41 degrees Fahrenheit (F). 2. Hot perishable foods kept at or above 140 F. 3. Thermometers available to monitor food and refrigerator temperatures. 4. No thawing of foods at room temperature, thawing allowed within a refrigerator or cold ice chest.

Food Protection and Service: 1. Self serve condiments and other food to be sanitarily dispensed, protected behind sneeze shields, or individually wrapped. 2. Ice scooped only using a seamless scoop with a handle.

Dishwashing: 3-compartent sink with hot and cold running water -or- 3 large containers. Each container should be labeled wash, rinse, and sanitizer (water and one (1) teaspoon of bleach for every gallon of water). If using all throw-away/single service utensils, then no utensil washing set-up is required. No towel drying of utensils.