Kay Driver, Booth Coordinator

Pend Oreille County Fair

(509) 447-5814

gdriver@surf1.ws

March 23, 2007

Dear Concessionaires,

It is time to start thinking about the Pend Oreille County Fair!  This years fair setup date is Wednesday, August 20th.  The fair starts Thursday, August 21st and ends on Sunday, August 24 th at 5 PM.  Vendors are required to say setup until 5 on Sunday.

Enclosed you will find the concession booth policy, with a concession booth application.  If you decide to attend you need to return the enclosed application with your deposit as soon as possible so we can reserve your booth space.  The booth space fee is $75 plus 10% Net and that will include two-gate passes that can be picked up in the main office.  Please return the application as soon as possible.  Please note that vendors are required to send proof of liability insurance.

Please send completed application and deposit to:

Gayle Cagianut, Pend Oreille Co. Fair Treasurer, P.O. Box 909, Newport, WA  99156

If you have any questions please call me at (509) 447-5814.  Thank you for your support of our fair.

Sincerely,

Kay Driver

Pend Oreille County Fair Board

BOOTHS AT THE PEND OREILLE COUNTY FAIR
August 21-24, 2008
Setup day Aug 20, 2008

A Booth Placement Committee, made up of Fair Board members, makes the selections for booth spaces.  Concession priority is given to non-profit groups and organizations.  Returning participants have first opportunity to fill the spaces, which are assigned on a first-come, first-served basis.  Additional vendors who compliment the other booth participants are selected by the committee to fill vacant spaces.  Processing of new applications begins April 15; all are due by July 1.

Cost: A $75 non-refundable fee must accompany your application; this includes two season admissions passes, to be picked up at the fair office in person. Passes are non-transferable. (10% of the Net Profit is due at closing of the fair on Sunday).  Your concession or booth may need a tax number.  It is your responsibility to arrange this.  All vendors are required to have liability insurance.

Requirements:  Booth must be staffed during fair hours (9:00 AM-9: 00 PM Thursday through Saturday and 9:00 AM - 5: 00 PM Sunday).

Vendor must keep all advertising and activities within the boundaries of their space and at no time destroy or deface property of the Pend Oreille County Fair. Vendor agrees to decorate the booth and furnish all both signs, construction, and material used.  Use clean, neat, and attractive materials.  Booth will be kept in good repair at all times during the fair.  Concessionaires and their help will be neat and tidy in dress and fully clothed, including shoes.  No use of amplifiers or public address systems, including radios, without consent from the manager.

You must provide a detailed list of items you will be displaying and/or selling.  Revisions to your list must be submitted in writing and approved by the Fair management. The manager reserves the right to terminate the sales of offensive material.

 Food Concession Booth

 All food vendors are required to submit proof of liability insurance. A person with a food handler’s certificate must be supervising in each food booth at all times of operation.  Vehicle deliveries to concession areas are allowed between 7:00 a.m. and 9:00 a.m. and for safety reasons, vehicles will not be allowed beyond the gate after 9:00 a.m., and you must arrange to transport your supplies arriving after that time. 

Vendors will only be move in emergency situations.

No pets except those being exhibited.

Applications for space are due July 1, 2007.  Please make checks payable to the Pend Oreille County Fair. Mail to:

Pend Oreille County Fair
C/O Gayle Cagianut, Treasure
P.O. Box 909
Newport, WA 99156
Phone: (509) 447-5638

Adopted by the Pend Oreille County Fair Board March 6, 2007

Vendor Application

A permit is required when an individual, vendor, or group (including non-profit organizations) serves food to the public at a fixed location for 21 continuous days or less in combination with a single event. (Washington Administrative Code 246-215-190)

• These events include fairs, community celebrations, or other events where food is advertised or offered to the public, regardless of whether or not there is a charge for food.
• If an event lasts longer than 21 continuous days, an annual food service permit is required.

Obtain a temporary food permit application from any of the three environmental health offices in the Northeast Tri-County Health District. Refer above.

Complete the application and return it to any office with the proper fees at least 10 days before the event. This allows us time to properly review your menu and operation.

Upon approval of the application, a temporary food service permit will be issued. The permit must be posted in the food booth during operation.

Hand Washing

Provide proper hand washing facilities in the booth or concession. At minimum, supply warm running water, hand soap, paper towels and a container to catch the dirty water.

• To obtain running water, an air pump thermos or water cooler with a push button or turn spout may be used.
  

Thermometers

To check internal temperatures of hot and cold foods, provide a metal stem thermometer. The range shall read 0 degrees to 220 degrees F. For a proper temperature reading, insert the stem at least two inches into the food,

Potentially hazardous foods are those foods that are capable of supporting the rapid growth of disease and toxin-producing bacteria. They include any foods that contain milk products, meats, poultry, eggs, seafood, and cooked potato products, beans, and rice. Sprouts and cut melons are also potentially hazardous foods. Cold potentially hazardous foods must be kept at 45 degrees F or below, and hot foods must be kept at 140 degrees F or above.

Mechanical refrigeration is requested. However, an ice chest with ice from an approved source may be used, provided food temperatures are maintained at 45 degrees F or below.

• If ice chests are used, surround food and beverage containers with ice. Protect food and beverages from direct contact with the ice.

Use proper cooking equipment to cook potentially hazardous foods to the required temperatures. See Chart below. Electrical equipment is requested, but grills, propane stoves, or barbecues can be used.

Do not use steam tables or crock pots to heat up foods. Use them only for holding foods at 140 degrees F or above.

Use three compartments for washing multi-use equipment. Wash the equipment in hot soapy water, rinse in clean water, rinse in a cool sanitizing solution, and air dry. To sanitize, use one teaspoon bleach per one gallon of water.

All customers' tableware must be single service and thrown away after use. If adequate permanent dishwashing facilities are available, multi-use tableware may be used.

All foods must be from a source approved by the Health District. Home canned food and raw milk are not allowed. Also, making ice at home or storing and preparing potentially hazardous foods at private homes cannot be done.

Prepare all potentially hazardous food in the booth or in an approved kitchen facility (that is, a kitchen approved by the Health District).

Reduce food handling and preparation as much as possible. For example, purchase prepared salads and use commercially canned foods whenever possible.

Cook foods to order rather than cooking them ahead of time.

Cooling of potentially hazardous food is not allowed in the stand, unless approved facilities with adequate cooling and cold holding units are available.

Avoid reheating of potentially hazardous foods, unless these foods can be rapidly heated from 45 degrees F to a minimum temperature of 165 degrees F within 30 minutes.

Leftover potentially hazardous foods that have been held hot must be thrown away at the end of the day.

At least one person working in the food booth must have a valid food and beverage workers' permit (health card) posted.

Persons who are ill or have open sores on their hands and arms mush not prepare or serve food.

Wash hands frequently while working in the food booth. Always wash hands before starting work, after using the toilet, and after handling unclean objects.

Eating or the use of tobacco in any form is not allowed in the food booth.

During food preparation and service, avoid handling food with bare hands. Use tongs, scoops, disposable plastic gloves, napkins, etc. whenever possible.

Use sneeze guards or other barriers between the public and openly displayed food. Otherwise, cover or wrap food on display or in storage.

The use of individual packets for condiments (ketchup, relish, etc.) is recommended. Use pumps or squeeze bottles instead of open containers.

Store wiping cloths used for cleaning equipment, table tops, and food spills in a clean sanitizing solution. Use one teaspoon of bleach per one gallon of water. Do not add soap. Change this solution frequently. (Flies tend to avoid surfaces wiped down with a bleach solution.)

Facility Requirements

Location and Construction

• Locate and construct facilities to reduce dust, mud, insects, and overhead contamination.
• Provide smooth and easily cleanable work surfaces.
• Flooring may be required to protect food and equipment from contamination.
• Use barriers to prevent public access to food preparation, cooking, and storage areas.

• Use an approved public water supply for food preparation or public service. Haul the water in food grade containers.
• Do not dump waste water into streets, storm drains, or onto the ground. Use containers to collect the dirty water and discard it in an approved manner (for example, public restrooms).

• Toilet facilities for workers' use must be available within 200 feet of the food stands.

• Use containers with tight fitting lids for garbage disposal.

Health District inspections may be done anytime during the food booth's operation. Upon inspection of the booth, any critical or "red" items (those directly related to food borne disease) must be corrected immediately. All "blue" item violations (those related to sanitation, design, and maintenance of the booth) must be corrected within the time frame determined by the inspector.

Rev. 6/96

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