Health +
Yes. Coffee (not latte/espresso), tea, prepackaged and unopened non-perishable snacks and candy, canned and bottled soft-drinks and water in original container, canned and bottled pasteurized juices in original container, and whole produce are all exempt from permit.
Never. No storage, slicing, dicing, marinating, cooking or any process related to food preparation for any food item, dressing, garnish or other is allowed at a private residence for items served to the general public at a Special Event.
A permit is required if the food has been prepared in a commercial establishment. Food that is prepared in a private home and given away free of charge or consideration of any kind is exempt from the permitting requirement, unless it is given to a commercial food establishment. If you are not sure, it is best to contact the District Health Department at 328-2434.
No. County Finance has not passed any such exemptions for purchase of permits.
Yes, with proof of non-profit status for a temporary food establishment that donates all proceeds to the non-profit agency. (See current Fee Schedule for Environmental Health Services, TEMPORARY FOOD SERVICE, NON-PROFIT.
No. There is an annual permit for certified produce vendors who wish to sample that applies only to sanctioned Farmer`s Markets. The Washoe County Health District permits and inspects every event separately.
Absolutely; a permit is not transferable from person to person or place to place and unless the operation is conducted from the mobile and contained within the mobile with a menu approval, a separated temporary food permit is required.
There is a late fee that applies if the permit is not purchased at least seven (7) calendar days ahead of time. The District Health Department discourages late applications and may deny applicants that are chronically late.
No. The application is subject to review and food service operations must comply with regulations. Incomplete applications may be rejected. Applications may also be rejected based on inability to contact the person in charge of food service, menu item restrictions, or operational concerns.
Advanced preparation must be approved by the Health Department ahead of time as per application. Menu items, storage, transport, time and temperature will all be considered before such approval is granted. Cooking and cooling food items prior to an event is usually not allowed.