colorado retail food establishment rules and ... - Boulder County

D. The commissary shall be constructed and operated in compliance with the requirements
of these rules and regulations. Temporary retail food establishments shall operate from a
commissary or other fixed retail food establishment and shall report at a minimum of
every 24 hours (on operational days) to that location for all supplies, all cleaning,
advanced food preparation, and servicing operations. The commissary operator, as
requested by the Department, shall verify to the Department when the temporary retail
food establishment reports to the commissary.
1. The agreement shall specify the temporary retail food establishment is allowed to
report to the commissary daily, is allowed to use the facility’s warewashing
equipment, refrigeration, food preparation equipment and storage areas as a base
for operation. The commissary operator shall maintain written documentation or
a log as to when the temporary retail food establishment utilizes the commissary.
These records shall be made available to the Department when requested.
2. Temporary retail food establishment operators shall maintain written records of
purchases detailing the source of all foods being held, stored, offered for sale,
sold and distributed and expenses including receipts for expenditures such as
servicing operations. These records shall be made available to the Department
when requested.
10-104 Minimum Event Site Equipment Requirements
*A. Equipment for heating and holding food cold and hot, shall be sufficient in number and
capacity to maintain foods at required temperatures. Equipment utilizing fuel gel canister
is prohibited at outdoor venues unless approved by the Department.
*B. A conveniently located hand washing station shall be provided within the Temporary
Retail Food Establishment.
*C. Extra utensils and in-use food contact surfaces (cutting boards, tongs, knives, etc.) shall
be provided to allow soiled items to be replaced at a minimum of every four (4) hours.
Warewashing of equipment and utensils shall be conducted at an approved facility.
Onsite warewashing is prohibited unless otherwise approved by the Department.
D. A sufficient number of smooth, non-absorbent, and easily cleanable work surfaces shall
be provided where food is being handled.
E. Coolers and containers used to store food shall be durable, smooth, non-absorbent and
easily cleanable. Styrofoam and soft sided coolers are prohibited.
F. A clean trash receptacle shall be provided.
*10-105 Ice
Only ice which has been manufactured from drinking water and handled in a sanitary manner
shall be used or offered for sale. Ice used as a cooling medium for food storage, beverage
containers, food containers or food utensils shall not be used or sold for human consumption.
10-106 Single-Service Articles
All temporary retail food establishments shall provide only single-service articles for use by the
consumer.
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