Guidelines for Restaurants 

• Do not eat, drink or smoke in the food prep areas.
• Self-draining ice chests may only be used for pre-packaged beverages. Ice chest may not be used for the storage of potentially hazardous foods. (i.e. beef, turkey, milk etc.)
• Health permits will cover the prep areas. 
• Water outlets must be protected by a backflow preventer. Backflow preventers must be located away from areas containing fumes that are toxic, poisonous or corrosive.
• Grills must have approved overhead protection and properly located at the food prep areas.  Grills must open into food prep area. They may not open facing the public.
• Do not serve food directly from the grill. Food may be served from hot hold units. (i.e. roaster ovens)
• Equipment for cold hold and hot hold of potentially hazardous foods must be adequate in number and sufficient in capacity to maintain appropriate internal food temperatures.
• All cold food must be held at 41 degrees F or below and hot food at 140 degrees F or above.  Thermometers must be visibly displayed at all hot/cold units.
• Food and single service items must be stored at least six inches off the floor.  Food utensils must be stored at least 24 inches off the floor.
• Hand washing facilities must have enough water, soap, and paper towels to last the duration of food preparation.
• A utensil wash station must be provided for washing utensils (i.e.bowls, knives, spoons, etc.) Set up with soap and warm water at the first bin, tap water at the second bin, and sanitizer water at he third bin. Sanitizer must be 50 ppm.
• All wastewater must be disposed in a sanitary manner that is consistent with code requirements. A liquid waste retention tank may be utilized and once full may be properly disposed of.
• A food establishment that operates for a period of no more than 14 consecutive days associated with a single event or celebration, operating within the City of Mckinney must have a valid health permit.
• A complete menu of food items to be served must be submitted with permit application.
• A complete list of all equipment to be used shall be included. (i.e. refrigeration, cooking and holding equipment.)
• Application for the temporary event health permit must be submitted no later than 72 hours prior to the even.
• Home canned foods prepared at home are NOT ALLOWED.