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Food Handler/Management

You can now register for a Food Handler/Management class by visiting the Online Permitting / Licensing Citizen Portal [here]. You must create an account and then select "Health, Search Applications".

Sample:

 

In order to provide prompt and efficient services, we ask that you not bring more than one other person with you during your visit. Please note that during peak service hours you may experience a delay and a crowded waiting area. Thank you for your cooperation.

For a list of accredited food handler training programs including those available online please [click here]
(Please note: The agencies that provide this training are not affiliated with the Department of Public Health and in addition to the cost of the online training, a $5.00 charge will be required in order to receive an official Food Handler's Card)

If you need an Establishment Permit, please visit the One Stop Shop located at 811 Texas Avenue.

CENTRAL PREPARATION FACILITY AGREEMENT

Inspection Data

You can find out how your favorite food service establishment did on its recent inspections by clicking HERE.

 


+++IMPORTANT CHANGES TO THE TEXAS FOOD ESTABLISHMENT REGULATIONS +++


 

FIXED Food Establishments

(Permanently Housed Restaurants)

The following indicate the prerequisites for the proposed food operation. These requirements must be in compliance with Section 9.12.005, Section 9.12.020 and Section 2 of the El Paso Municipal Code and/or with the Texas Food Establishment Rules and the El Paso County Food Safety Order before the Health Authority approves issuance of the permit. A permit is not transferable from one person to another nor from one location to another.

SECTION (228.247) Page 162. 9.12.020 – PERMIT REQUIREMENT
No person shall operate a food establishment who does not have a valid permit nor authorization issued by the regulatory authority and a valid license issued by the City. (Establishments outside City of El Paso are not required a license.) Neither a permit, authorization nor license issued under this article is transferable from one person to another or from one location to another. A person planning to construct, convert an existing structure or remodel an existing food establishment shall submit plans to the regulatory authority for review and approval prior to construction.

SECTION 9.12.030/SECTION 2 – PERMIT APPLICATION CONTENTS
Any person desiring to operate a food establishment shall submit a written application for a permit on forms provided by the regulatory authority, at the One Stop Shop located on 811 Texas Avenue, El Paso, Texas 79901. TELEPHONE NUMBERS: Office telephone number: (915) 212-0095 /// FAX (915) 212-0105.

SECTION (228.171) Page 130 – FLOORS/WALLS/CEILINGS
Smooth, durable, easily cleanable and non-absorbent in areas exposed to grease and/or water: food preparation areas, walk-in refrigerators, ware washing areas, toilet rooms, etc. Floor and wall junctures enclosed or sealed. Good repair, free of holes, cracks or crevices with flush wall/ceiling junctions.

SECTION (228.174(d) (228.182) Pages  133 and 137 – TOILETS AND URINALS
Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Ventilation of sufficient capacity shall be provided to keep rooms free of obnoxious odors. Only authorized personnel allowed in food preparation, food storage, or ware washing areas.

SECTION (228.174(e) Page 133 – DOORS/OPENINGS/WINDOWS
Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and gaps along floors, walls and ceilings; closed, tight–fitting windows; and solid self-closing, tight fitting doors… Screening material shall not be less than sixteen (16) mesh to one inch.

SECTION (228.107(b) and (c) Pages 97 and 99 – CLEANING, SANITZATION OF EQUIPMENT AND UTENSILS*
A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Drain boards, utensil racks or tables large enough to accommodate all soiled and cleaned items… before cleaning and after sanitizing. Sinks and drain boards must be self-draining. A ware washing machine and its auxiliary components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions. Chemical test kit/device required.

SECTION (228.146(b)(1)(2)(3)(4) Page 119 – HANDWASHING – LAVATORY FACILITIES*
A hand washing lavatory shall be equipped to provide water at a temperature of at least 110°F through a mixing valve or combination faucet and shall be located within twenty-five feet of utensil washing areas, food preparation areas and serving areas. Distance is defined as the walking path that a food establishment employee must take to access the hand wash lavatory. Measurement must be within the room where utensil washing, food preparation and/or food serving takes place except that a hand wash lavatory can be located five feet into another room that is not separated by physical doors.

SECTION (228.147(c) Page 120 – SERVICE SINK*
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Shall be equipped to provide water at a temperature of 110°F.

SECTION (228.146) Page 119 – PLUMBING*
A plumbing system shall be designed, constructed, and installed according to law. In the city, in all new or extensively remodeled establishments all plumbing and plumbing fixtures must be approved by the Development Services Department of the City of El Paso. Grease traps and grease interceptors shall be located to be easily accessible for cleaning.

SECTION (228.101) (228.104) 228.106(x) Pages; 85, 89 and 97 – EQUIPMENT AND UTENSILS/DESIGN AND FABRICATION
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe, durable corrosion-resistant, and nonabsorbent, sufficient in weight and thickness to withstand repeated ware washing, finished to have a smooth, easily cleanable surface and resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program will be deemed to comply. In the city-all new equipment and utensils must meet National Sanitation Foundation Standards or standards certified as equivalent by the regulatory authority.

SECTION (228.107(a) Page 97 – COOLING, HEATING AND HOLDING CAPACITIES
Equipment for cooling and heating food shall be sufficient in number and capacity to provide food temperatures as specified and shall be provided with a thermometer.

SECTION (228.107(d) Page 99 – VENTILATION HOOD SYSTEMS, ADEQUACY
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

SECTION (228.178) Page 136 – VENTILATION MECHANICAL
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

SECTION (228.177) Page 136 – LIGHTING INTENSITY
The light intensity shall be at least 10 foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas; at least 20 foot candles in areas used for hand washing, ware washing and equipment and utensil storage, and in toilet rooms; and at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment: knives, slicers, grinders or saws….

SECTION (228.174(a) Page 132 – PROTECTION SHIELDING*
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils and linens; or unwrapped single-service and single-use articles. Infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

SECTION (228.172) Page 130 – OUTDOOR AREAS
Outdoor walking and driving areas shall be surfaced with concrete, asphalt or gravel or other materials that have been effectively treated to minimize dust, facilitate maintenance, and prevent muddy conditions. Surfaces shall be graded to drain.

SECTION (228.152(d) Page 127 – REFUSE RECEPTACLES
Shall be durable, cleanable, insect-and rodent-resistant, leak proof and nonabsorbent. Outside receptacles shall be designed and constructed to have tight-fitting lids, doors, or covers. An outdoor storage surface shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Liquid waste from compacting or cleaning operations shall be disposed of as sewage.

SECTION (228.105(e), (228.151) Pages 125 - 126 – DISPOSAL FACILITY
Sewage shall be disposed through an approved facility that is a public sewage treatment plant; or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law. A permit for an approved sewage disposal system must be obtained from and will require the approval of the On-Site Sewage Facility Program.

SECTION (228.143) (228.144) Page 118 – WATER SOURCES
Drinking water shall be obtained from an approved source that is a public water system or a nonpublic water system that is constructed, maintained, and operated according to law

 

MOBILE Food Vendor Information

(Food Vans, Ice Cream Trucks, etc.)

Submit applications and fees at the One Stop Shop (OSS), 811 Texas Ave., El Paso Texas, 79901 or at the Department of Public Health, 5115 El Paso Dr., El Paso, TX 79905. Health Permit and City License are required to operate a mobile food unit. Permits must be posted in a location conspicuous to the consumers. (A mobile food establishment is a vehicle mounted food establishment that is readily movable, whether it is motorized, towed, or a pushcart.)


 

MOBILE UN-EXPOSED

$105.00

$4.00

$109.00

MOBILE EXPOSED

$158.00

$5.00

$163.00

Note: No fees for non-profit organizations with proper documentation only.

 

COUNTY OF EL PASO

  • 4(d) - $100.00 – Pre-packaged Food.
  • 4(c) - $150.00 – Exposed Food.

Note: No fees for non-profit organizations with proper documentation only.

 

REFERENCES: - Texas Food Establishment Rules (TFER), El Paso Municipal Codes Chapter 9.12 Food & Food Handling Establishments. Chapter 12.46 Mobile Food Vendors, El Paso County Food Safety Order

 

TEMPORARY Food Vendor Information

(Special Events, Celebrations etc.)

Applications and fees must be submitted at the One Stop Shop located at 811 Texas Avenue, El Paso, Texas 79901 or at the Department of Public Health, 5115 El Paso Dr., Suite A, El Paso, Texas, 79905. Applications and fees must be submitted no later than three complete working days (72 hours) prior to the event or a late fee will be assessed (see permit fees). No person shall operate a food establishment without a valid permit issued by the Department of Public Health. Applications for events outside the City of El Paso are not required a license from said City. However, a permit from the Department of Public Health is required. NOTE: Temporary permits are issued in conjunction with a special event or celebration or a city recognized holiday. NOTE: Each individual booth owner/operator must submit their own application.

NO FOOD FROM HOME WILL BE ALLOWED IN A TEMPORARY FOOD ESTABLISHMENT.

I. FOOD HANDLING:

  • Food handlers must wear effective hair restraints during food operations and when inside the booth.
  • Food handlers must remove all jewelry including; rings and watches or any other items not necessary to the food operation (exposed food only).
  • Food handlers must not eat, drink, chew gum or use tobacco while in the booth or while conducting food operations.
  • Food handlers must maintain a high degree of personal cleanliness, to include frequent hand washing (hands and arms); at every change of operation, before handling different foods, after using the restroom and before putting gloves on.
  • Only authorized personnel are allowed in the booth and food service areas.

II. FOOD AND FOOD PREPARATION:

  • Food is not to be prepared or stored in a home or in an unauthorized Central Preparation Facility (CPF).
  • Potentially hazardous foods (PHF) must be maintained at an internal temperature of 41°F. or below when cold or 135°F or above when hot. Food items are to be prepared as close to the time of the event as possible.
  • All food items must be from approved sources. Receipts will be checked.
  • Food with limited preparation (i.e. hot dogs, pre-packaged frozen hamburger patties, nachos, bratwurst, frying of tortillas/gordita shells/churros) and pre-washed ready-to-eat vegetables may be prepared in the booth. Extensive preparation (i.e. enchilada/taco/ gordita/burrito meats, rice, beans, marinating, ect.) must be prepared in a CPF permitted by the Department of Public Health. A CPF must have an inspection rating of 85 or better on their last inspection report or within the past (6) months, whichever is more recent. A notarized letter from a CPF is required with the application (blank CPF letters may be picked up at the counter). Reheating is the only operation permitted in the booth. Cutting/slicing/mixing of any potentially hazardous foods (PHF) is not allowed.
  • Ice used for consumption must be obtained in chipped, crushed, or cubed form and stored in plastic bags filled and sealed at the point of manufacture. The ice shall be stored in these bags until properly dispensed

III. EQUIPMENT:

  • Equipment must be located and used in a way that prevents food contamination.
  • Cooking Equipment – Propane gas or electric units only, i.e. grills with lids, stoves and hot burners.
  • Hot holding equipment – Propane gas or electric units only, i.e. grills with lids, electric chafing dishes, burners, hot plates, and crock-pots. NOTE: Sterno chafing dishes are allowed inside buildings.
  • Cold Storage Equipment – Refrigerators, freezers or ice chests with dry ice are required for storage of potentially hazardous foods. Wet storage or regular bagged ice is not allowed.
  • Prepackaged, non-potentially hazardous foods.
  • No equipment required.
  • Equipment and utensils must be in good repair and capable or being washed, rinsed and sanitized. An adequate number of utensils are required. Food and food contact surfaces of equipment shall be protected from contamination at all times.
  • Wash, rinse and sanitize procedures. Three basins are required; (1) wash with clean soapy water, (2) rinse with clean water and (3) sanitize with clean water at 50 to 100 parts per million (PPM) chlorine (bleach) (4) air dry.
  • Single service articles must be provided for use by the consumer.
  • Potable water must be available at all times during food service operations for; food preparation, cleaning, rinsing, and sanitizing of utensils/equipment and a 20 second hand wash (hands and arms).
  • A convenient hand-washing lavatory must be available for employee hand washing. This lavatory may consist of an igloo with spigot and a catch bucket for the wastewater. The wastewater bucket must be twice the size as the clean water container. Liquid soap and paper towels are required. All sewage and liquid waste must be disposed of according to law
  • All food items and equipment must be stored 6 inches off the floor.
  • Clay, enamelware, copper or galvanized equipment/utensils are not permitted.
  • All equipment and utensils must be clean, working properly and in good repair.

IV. BOOTH CONSTRUCTION: (Business name must be displayed.)

Booth requirements for exposed foods:

  • Walls and ceiling must be made of canvas, plastic, tarp or wood. Walls shall cover from ceiling to floor on all three sides and the bottom half of the front side. The front side top half can be screened at 16 mesh per inch. NOTE: Front side top screening is required only when flying insects are problematic. NOTE: Screening at 16 mesh per inch can be used for all walls to aid in ventilation.
  • Booths must be on concrete, machine laid asphalt or other non-absorbent surfaces as permitted by the Health Department.
  • Entry and exit way must remain closed, full length screen door is recommended.
  • Adequate ventilation must be provided, i.e. screening and fans.
  • Booth requirements for pre-packaged non-potentially hazardous foods:
  • A canopy covering is required.
  • Adequate lightening is required within the booth.

 

V. PERMIT FEES: (Permit shall be posted in a location conspicuous to customers.)

 

 

FEE

TEC. FEE

TOTAL

TEMPORARY UN-EXPOSED

$53.00

$2.00

$55.00

TEMPORARY EXPOSED

$79.00

$2.00

$81.00

 

El Paso – Temporary Permit Fees

Note: Applications and fees are accepted and paid at the Department of Public Health.
Note: No fees for non-profit organizations with proper documentation only.
Note: Permits are valid for the duration of the event only and no more than 14 consecutive days.

VI. TELEPHONE NUMBERS:

  • Office telephone number (915) 212-0095 /// FAX (915) 212-0105.

VII. REFERENCES

  • Texas Food Establishment Rules (TFER),   25 TAC 228
  • El Paso Municipal Code, Title 9 (Health & Safety), Chapter 9.12 (Food & Food Handling Establishments), Section 9.12.810 A-K
  • El Paso County Food Safety Order
    (Revised 9/1/08)

 

Temporary Food Establishment Frequently Asked Questions

Where do I apply and pay necessary fees for a Temporary Food Establishment Permit?
Applications and fee payments for Temporary Food Establishments both inside and outside the City (County of El Paso, Anthony, Vinton, Clint, Horizon, and Socorro) can be handled at the One Stop Shop located at 811 Texas Avenue, or at the Department of Public Health, 5115 El Paso Dr., El Paso, TX 79905.

Can I operate my Temporary Food Establishment without a permit?
No. Separate permits are required to operate a Temporary Food Establishment within each political jurisdiction (City of El Paso, El Paso County, Anthony, Clint, Horizon City, Socorro, and Vinton) and for each event and location.

Can I let someone else take over my Temporary Food Establishment Permit if I decide not to operate anymore?
Temporary establishment permits are non-transferable from person to person or Temporary Food Establishment unit to Temporary Food Establishment unit.

Can I prepare foods at home?
Food from home is not typically allowed in a Temporary Food Establishment. Food must be prepared in an authorized Central Preparation Facility (CPF) unless you are a non-profit or charitable organization that is serving or selling non-potentially hazardous foods such as baked goods (cakes, cookies, bread, etc.)

What is an authorized CPF?
A legally permitted food establishment, such as a restaurant, where water is obtained and waste water is disposed and food is kept, handled, prepared, packaged, or stored.

Can I prepare any type of food in my Temporary Food Establishment?
Food with limited preparation (i.e. hot dogs, pre-packaged frozen hamburger patties, nachos, bratwurst, frying of tortillas/gordita shells/churros) and pre-washed ready-to-eat vegetables may be prepared in the Temporary Food Establishment.
Food with Extensive preparation (i.e. meats for enchiladas/tacos/gorditas/burritos; rice, beans, marinating, etc.) must be prepared in a CPF permitted by the Department of Public Health.

Can any food establishment, such as a restaurant, operate as a CPF?
A CPF must have an inspection rating of 85 or better within the past year. A notarized letter from a CPF is required with the application (blank CPF letters may be emailed to you or picked up at the counter).

Where can I obtain water for my Temporary Food Establishment?
Water must be obtained from an approved CPF or commercially bottled drinking water, closed portable water containers, enclosed vehicular water tanks, on premise storage tanks or piping, tubing or hoses connected to an approved source.

Where can I dispose of waste water/sewage for my Temporary Food Establishment?
Wastewater must be disposed via legal means at the CPF through an approved sanitary sewage system that is constructed, maintained and operated according to law.

 

RECURRENT Food Vendor Information

(Swap Meets and Outdoor Markets)

Applications and fees must be submitted at the One Stop Shop located at 811 Texas Avenue, El Paso, Texas 79901, or at the Health Department, 5115 El Paso Dr., El Paso, Texas, 79905. No person shall operate a food establishment without a valid permit issued by the Department of Public Health and a license issued by the City of El Paso. Recurrent permits are not transferable from person to person or location to location. NOTE: Recurrent permits are approved for city-recognized swap meets only and must be located within the city limits of El Paso.
NO FOOD FROM HOME IS ALLOWED IN A RECURRENT FOOD ESTABLISHMENT.

I. FOODHANDING

  • A food handler card is required for all employees and at least one person must have a valid food protection management certification when handling exposed foods.
  • Food handlers must wear effective hair restraints during food operations.
  • Food handlers must remove all jewelry including; rings, watches, earrings, necklaces, bracelets and any other items not necessary to the food operation (exposed food only).
  • Food handlers must not eat, drink, chew gum or use tobacco while in the food establishment or while conducting food operations.
  • Food handlers must maintain a high degree of personal cleanliness, to include frequent hand washing (hands and arms); at every change of operation, before handling different foods and after using the restroom.
  • Only authorized personnel are allowed in the food service areas.

II. FOOD AND FOOD PREPARATION:

  • Food is not to be prepared or stored at home or in an unauthorized Central Preparation Facility (CPF).
  • Potentially hazardous foods (PHF), must be maintained at an internal temperature of 41°F. or below when cold or 135°F or above when hot. Food items are to be prepared as close to the time of the event as possible.
  • All food items must be from approved sources. Receipts will be checked.
  • Food with limited preparation (i.e. hot dogs, pre-packaged frozen hamburger patties, nachos, bratwurst, frying of tortillas/gordita shells/churros) and pre-washed ready-to-eat vegetables may be prepared in the booth. Extensive preparation (i.e. enchilada/taco/ gordita/burrito meats, rice, beans, marinating, ect.) must be prepared in a CPF permitted by the Department of Public Health. A CPF must have an inspection rating of 85 or better within the past (6) months. A notarized letter from a CPF is required with the application (blank CPF letters may be picked up at the counter). Reheating is the only operation permitted in the booth. Cutting/slicing/mixing of any potentially hazardous foods (PHF) is not allowed.
  • Ice used for consumption must be obtained in chipped, crushed, or cubed form and stored in plastic bags filled and sealed at the point of manufacture. The ice shall be stored in these bags until properly dispensed

III. EQUIPMENT:

  • Equipment must be located and used in a way that prevents food contamination.
  • Cooking Equipment – Propane gas or electric units only, i.e. grills, stoves and hot burners.
  • Hot holding equipment – Propane gas or electric units only, i.e. grills, electric chafing dishes, burners, hot plates, and crock-pots. NOTE: Sterno chafing dishes are not allowed.
  • Cold Storage Equipment – Refrigerators and freezers are required for storage of potentially hazardous foods. Wet storage or regular bagged ice is not allowed.
  • Prepackaged, non-potentially hazardous foods.
  • No equipment required.
  • Equipment and utensils must be in good repair and capable or being washed, rinsed and sanitized. An adequate number of utensils are required. Food and food contact surfaces of equipment shall be protected from contamination at all times.
  • A three compartment sink must be installed with hot (minimum 110°F) and cold running water under pressure to (1) wash with hot, clean soapy water, (2) rinse with hot, clean water and (3) sanitize with clean water at 50 to 100 parts per million (PPM) chlorine (bleach).
  • Single service articles must be provided for use by the consumer.
  • Potable water must be available at all times during all food service operations for; food preparation, washing, rinsing, and sanitizing of utensils/equipment and a 20 second hand wash (hands and arms).
  • A hand-washing lavatory must be installed with hot (minimum 110°F) and cold running water under pressure. Liquid soap and paper towels are required.
  • One (1) potable water tank and (2) two-wastewater retention tanks must be installed. The wastewater retention tanks must be twice the size of the potable water tank. Once the first wastewater retention tank gets full, it will be replaced with the second empty tank. The tank that is full will then be emptied through approved methods. All sewage and liquid waste must be disposed of according to law.
  • All food items and equipment must be stored 6 inches off the floor.
  • Clay, enamelware, copper or galvanized equipment/utensils are not permitted.
  • All equipment and utensils must be clean, working properly and in good repair.

IV. BOOTH CONSTRUCTION: (Business name must be displayed.)

Exposed foods:

  • Walls and ceiling must be made of canvas, plastic, tarp or wood. Walls shall cover from ceiling to floor on all three sides and the bottom half of the front side. The front side top half can be screened at 16 mesh per inch. NOTE: Front side top screening is required only when flying insects are problematic. NOTE: Screening at 16 mesh per inch can be used for all walls to aid in ventilation.
  • Booths must be on concrete, machine laid asphalt or other non-absorbent surfaces as permitted by the Health District.
  • Entry and exit way must remain closed, full length screen door is recommended.
  • Adequate ventilation must be provided, i.e. screening and fans.
  • Booth requirements for pre-packaged non-potentially hazardous foods:
  • A canopy covering is required.
  • Adequate lighting is required within the booth.

V. PERMIT/LICENSE FEES: (Permit shall be posted in a location conspicuous to customers.)

 

 

 

FEE

TEC. FEE

TOTAL

RECURRENT EXPO

$263.00

$8.00

$271.00

RECURRENT UN-EXPOS

$131.00

$4.00

$135.00

Note: Permits are valid for city approved swap meets only.

County of El Paso – Recurrent Permits are not allowed in the county.

VI. TELEPHONE NUMBERS:
Office telephone number (915) 212-0095 /// FAX (915) 212-0105.

VII. REFERENCES

  • Texas Food Establishment Rules (TFER),
  • El Paso Municipal Code, Title 9 (Health & Safety), Chapter 9.12 (Food & Food Handling Establishments), Section 9.12.810 A-K ​
    Revised 9/1/08

 

SEASONAL Food Vendor Information

(Seasonal and Sporting Events)

Applications and fees must be submitted at the One Stop Shop located at 811 Texas Avenue, El Paso, Texas 79901, or at the Health Department, 5115 El Paso Dr., El Paso, Texas, 79905. No person shall operate a food establishment without a valid permit issued by the Department of Public Health and a valid license issued by the City of El Paso. Seasonal permits are not transferable from person to person or location to location. NOTE: Seasonal permits are approved for the length of a seasonal/sporting event, up to a maximum of 6 months only and may not be renewed for 6 months from date original permit expires. Seasonal permits are approved for seasonal/sporting events only and may only operate 5 days a week. A letter of commitment must be submitted with the application detailing days of operation, specific sporting/seasonal event and duration of event.
NO FOOD FROM HOME IS ALLOWED.
 

I. FOODHANDLING

  • A food handler card is required for all employees and at least one person must have a valid food protection management certification when handling exposed foods.
  • Food handlers must wear effective hair restraints during food operations.
  • Food handlers must remove all jewelry including; rings, watches, earrings, necklaces, bracelets and any other items not necessary to the food operation (exposed food only).
  • Food handlers must not eat, drink, chew gum or use tobacco while in the food establishment or while conducting food operations.
  • Food handlers must maintain a high degree of personal cleanliness, to include frequent hand washing; at every change of operation, before handling different foods and after using the restroom.
  • Only authorized personnel are allowed in the food service areas.

II. FOOD AND FOOD PREPARATION:

  • Food is not to be prepared or stored at home or in an unauthorized Central Preparation Facility (CPF).
  • Potentially hazardous foods (PHF), must be maintained at an internal temperature of 41°F. or below when cold or 135°F or above when hot. Food items are to be prepared as close to the time of the event as possible.
  • All food items must be from approved sources. Receipts will be checked.
  • Food with limited preparation (i.e. hot dogs, pre-packaged frozen hamburger patties, nachos, bratwurst, frying of tortillas/gordita shells/churros) and pre-washed ready-to-eat vegetables may be prepared in the booth. Extensive preparation (i.e. enchilada/taco/ gordita/burrito meats, rice, beans, marinating, ect.) must be prepared in a CPF permitted by the Department of Public Health. A CPF must have an inspection rating of 85 or better within the past (6) months. A notarized letter from a CPF is required with the application (blank CPF letters may be picked up at the counter). Reheating is the only operation permitted in the booth. Cutting/slicing/mixing of any potentially hazardous foods (PHF) is not allowed.
  • Ice used for consumption must be obtained in chipped, crushed, or cubed form and stored in plastic bags filled and sealed at the point of manufacture. The ice shall be stored in these bags until properly dispensed

III. EQUIPMENT:

  • Equipment must be located and used in a way that prevents food contamination.
  • Cooking Equipment – Propane gas or electric units only, i.e. grills with lids, stoves and hot burners.
  • Hot holding equipment – Propane gas or electric units only, i.e. grills with lids, electric chafing dishes, burners, hot plates, and crock-pots. NOTE: Sterno chafing dishes are not allowed.
  • Cold Storage Equipment – Potentially hazardous foods must be stored in a refrigerator with an internal temperature of 41°F or below or a freezer with an internal temperature of 0°F or below. Wet storage or regular bagged ice is not allowed.
  • Prepackaged, non-potentially hazardous foods.
  • No equipment required.
  • Equipment and utensils must be in good repair and capable or being washed, rinsed and sanitized. An adequate number of utensils are required. Food and food contact surfaces of equipment shall be protected from contamination at all times.
  • A three compartment sink must be installed with hot (minimum 110°F) and cold running water under pressure to (1) wash with hot, clean soapy water, (2) rinse with hot, clean water and (3) sanitize with clean water at 50 to 100 parts per million (PPM) chlorine (bleach) (4) air dry.
  • Single service articles must be provided for use by the consumer.
  • Potable water must be available at all times during all food service operations for; food preparation, washing, rinsing, and sanitizing of utensils/equipment and 20 second hand washing.
  • A hand-washing lavatory must be installed with hot (minimum 110°F) and cold running water under pressure. Liquid soap and paper towels are required.
  • One utility service sink (mop sink) with hot (minimum of 110°F) and cold running water will be required on the premises for wastewater disposal. All sewage & liquid waste must be disposed of according to law.
  • A white plumbing card of approval from Building Permits and Inspections will be required for all recently installed plumbing and water fixtures.
  • All food items and equipment must be stored 6 inches off the floor.
  • Clay, enamelware, copper or galvanized equipment/utensils are not permitted.
  • All equipment and utensils must be clean, working properly and in good repair.

IV. CONSTRUCTION:

Exposed foods:

  • Walls and ceiling must be made of canvas, plastic, tarp or wood. Walls shall cover from ceiling to floor on all three sides and the bottom half of the front side. The front side tap half can be screened at 16 mesh per inch. NOTE: Front side top screening is required only when flying insects are problematic. NOTE: Screening at 16 mesh per inch can be used for all walls to aid in ventilation.
  • Entry and exit way must remain closed, full length screen door are recommended.
  • Adequate ventilation must be provided, i.e. screening and fans.
  • Pre-packaged non-potentially hazardous foods:
  • A canopy covering is required.
  • Adequate lightening is required within the booth.

 

V. PERMIT FEES:

Note: No fees for non-profit organizations with proper documentation only.
This is a sample of a non-profit document:

Note: Permits are valid for the sporting/seasonal event only, up to a maximum period of 6 months and may not be renewed for 6 months. Seasonal Food Establishments may operate 5 days a week only.

County of El Paso – Seasonal Permits are not allowed in the county.

VI. TELEPHONE NUMBERS:

Office telephone number (915) 212-0095 /// FAX (915) 212-0105.

VII. REFERENCES

Texas Food Establishment Rules (TFER)
El Paso Municipal Code, Title 9 (Health & Safety), Chapter 9.12 (Food & Food Handling Establishments), Section 9.12.810 A-K

Program Location

5115 El Paso Dr.
Suite A
El Paso, Texas 79905
Phone: 915-212-6625

Hours of Operation
Monday - Thursday
7:00 a.m. - 5:30 p.m.

Friday 8:00am-12:00pm 

 

Mission Statement

To prevent food and waterborne illnesses by ensuring compliance with all applicable local, state, and federal regulations governing all types of food establishments through active inspection, surveillance, enforcement and monitoring.

 

Services

  • Review and approve plans for new food service establishments
  • Issue permits for food service establishments
  • Inspect food service establishments for legal compliance
  • Investigate food related complaints
  • Initiate legal actions
  • Obtain voluntary closures of facilities
  • Recommend suspension or revocation of health permits
  • Provide educational and informational classes for individuals working in food establishments
  • Issue food handler and manager cards
  • Educate the public in safe food handling practices.

Permit Form