Temporary Food Establishment Self Inspection Checklist - DPBH 2026

1. Click ‘Get Form’ to open the Temporary Food Establishment Self Inspection Checklist in the editor.
2. Begin by ensuring a knowledgeable person-in-charge is available at your booth. Mark this section as complete once confirmed.
3. Check the booth size limits based on the type of food you are serving. Indicate compliance with either the 400 square foot limit for low-risk foods or the 200 square foot limit for high-risk foods.
4. Verify that all foods are sourced from approved establishments and prepared on-site or with written permission from a permitted establishment. Document any receipts if requested.
5. Ensure a portable handwashing sink is within 10 feet of your booth, stocked with necessary supplies. Confirm it meets temperature and capacity requirements.
6. Use a calibrated thermometer to check food temperatures, ensuring cold holding is at 41°F or colder and hot holding is at 135°F or hotter.
7. Provide a sanitizer bucket with test strips for checking sanitizer concentration, ensuring proper sanitation practices are followed.
8. Confirm that food, equipment, and single-service items are stored properly to avoid contamination, adhering to storage guidelines.
9. Review signage requirements and ensure all necessary health warnings and advisories are posted appropriately.

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