Common use of Tents Clause in Contracts

Tents. All tents are to anchored to withstand the elements of weather and collapse • Tents over 900 sq. ft. or canopies over 400 sq. ft. shall not be erected without a permit from the building official’s office • A 12 ft. firebreak shall be maintained between all cooking tents • Tents shall be labeled and certified as flame resistant. A flame retardant certificate shall be kept on site and available to the fire official • Combustible materials (hay, mulch, straw, shavings, etc) shall not be located in any tent. All combustible trash shall be removed daily. • All tents shall have portable fire extinguishers Cooking: • All cooking appliances or any devices with open flames or heating elements must be on the outer edge of the tent, preferably the rear or sides of the tent. • All electrical appliances shall be installed & maintained in accordance with good fire safety practices. • Tent flaps/side curtains may not be down while cooking appliances are in use • Extension cord shall be of the three prong type approved for outdoor use only and shall not be subject to physical damage by pedestrian or vehicular damage • Any structure under which food cooking takes place must be inspected by the fire official • Turkey fryers are NOT permitted on City property • The venders need to take safety precautions to keep the public from accessing hot cooking surfaces, open flame/heating elements, steam tables or other cooking areas. They may use tables, screens, etc • Trailers with a range hood system is required to have a 40BC extinguisher • You are NOT to wash down greasy equipment such as deep fat fryers on site causing waste run off into the storm drains and grassy areas. The dirty cooking equipment shall not be washed over the storm drains, with hoses in the grass or in the middle of walk ways. • Charcoal grills shall be used outside the tent area and on a flat, stable non‐combustible surface. • Cooking tents will either have 1‐ 40BC or K type extinguisher location accessible and visible to all occupants of the tent for immediate use. All areas with “pig cookers” shall have a fire extinguisher. The extinguishers must have current inspection tags and be operational. Newly purchased fire extinguishers may use the sales slip to show the inspector that they are within code. • The event organizer shall have proper containers for waste water and grease. You will be responsible to clean up over flow & spillage if it occurs when using these containers. Please alert the event organizer if you notice these containers getting full because it is their responsibility to get these dumped. Tanks: • LP tanks must be kept 10 feet away from cooking appliances or ignition sources with relief valves directed away from the interior of the tent. All LP connections must be “leak tested” before lighting appliances. The use of long matches or electric matches is recommended to light appliances. Cooking appliances must have the 10 ft propane lines on them. No other type may be used. • All compress gas containers must be secured against falling. (Tie down, tie together, inside a container, rack or secured to a post). The tanks must be on a firm, stable, flat surface. LP appliances may not be unattended while in use. DEPARTMENT OF PUBLIC HEALTH: • Overhead Protection: All food preparation and service as well as cooking and washing equipment shall be located inside a permanently covered cart or trailer or protected from overhead debris by a tent or temporary membrane structure. For temporary membrane structures, you must have flame retardant certificate on‐site. • Potable Water Source: Food‐grade hoses with appropriate backflow devices are necessary if accessing a City water supply. Well water is not considered a potable source without a recent acceptable bacteriological result from a certified laboratory. • Hand washing Station: A hand washing station is required in a location immediately accessible to the food handlers. Heated running water, hand soap, paper towels, and wastewater catch basin must be provided at the hand washing station. • Refrigeration/Hot Holding: Sufficient refrigeration and hot holding facilities shall be provided and include metal stem thermometers. • Food/Ice Protection: All food and ice shall be protected as follows: - covered and stored off the ground & served with long‐handled utensils or scoops - protected from customers by at least 30” separation. No self‐service buffets or condiments allowed. • Utensil Washing: Three (3) separate bins, ample enough to submerge the largest piece of equipment for washing/rinsing/sanitizing, must be provided and kept under cover. Hot water is required for washing utensils, etc. • Sanitizer: Chlorine bleach or quaternary ammonium tablets with corresponding chemical test kit shall be provided. A wiping cloth bucket should be provided with a sanitizer solution. • Hair Restraints: Hair restraints shall be worn by all food service workers. • Solid and Liquid Waste Disposal: Waste water shall not be dumped on the ground or in drains. Vendors must collect waste water in covered containers. • Ground Cover: Food vendors must supply a ground cover under all equipment and food service operations. The Fire Department has approved the use of roofing felt paper for this purpose. Combustibles such as grass carpet, paper products, hay, straw, and wood shavings are not acceptable for use as ground cover. Concerns involving unique cooking equipment where the open flame or heating device is close to the ground should be addressed to the Fire Department.

Tents. All tents are to anchored to withstand the elements of weather and collapse • Tents over 900 sq. ft. or canopies over 400 sq. ft. shall not be erected without a permit from the building official’s office • A 12 ft. firebreak shall be maintained between all cooking tents • Tents shall be labeled and certified as flame resistant. A flame retardant certificate shall be kept on site and available to the fire official • Combustible materials (hay, mulch, straw, shavings, etc.) shall not be located in any tent. All combustible trash shall be removed daily. • All tents shall have portable fire extinguishers Cooking: • All cooking appliances or any devices with open flames or heating elements must be on the outer edge of the tent, preferably prefer- ably the rear or sides of the tent. • All electrical appliances shall be installed & maintained in accordance with good fire safety practices. • Tent flaps/side curtains may not be down while cooking appliances are in use • Extension cord shall be of the three prong type approved for outdoor use only and shall not be subject to physical damage by pedestrian or vehicular damage • Any structure under which food cooking takes place must be inspected by the fire official • Turkey fryers are NOT permitted on City MCC/MCPARC property • The venders need to take safety precautions to keep the public from accessing hot cooking surfaces, open flame/heating elements, steam tables or other cooking areas. They may use tables, screens, etc • Trailers with a range hood system is required to have a 40BC extinguisher • You are NOT to wash down greasy equipment such as deep fat fryers on site causing waste run off into the storm drains and grassy areas. The dirty cooking equipment shall not be washed over the storm drains, with hoses in the grass or in the middle of walk ways. • Charcoal grills shall be used outside the tent area and on a flat, stable non‐combustible surface. • Cooking tents will either have 1‐ 40BC or K type extinguisher location accessible and visible to all occupants of the tent for immediate use. All areas with “pig cookers” shall have a fire extinguisher. The extinguishers must have current inspection tags and be operational. Newly purchased fire extinguishers may use the sales slip to show the inspector that they are within code. • The event organizer shall have proper containers for waste water and grease. You will be responsible to clean up over flow & spillage if it occurs when using these containers. Please alert the event organizer if you notice these containers getting full because it is their responsibility to get these dumped. Tanks: • LP tanks must be kept 10 feet away from cooking appliances or ignition sources with relief valves directed away from the interior of the tent. All LP connections must be “leak tested” before lighting appliances. The use of long matches or electric matches is recommended to light appliances. Cooking appliances must have the 10 ft propane lines on them. No other type may be used. • All compress gas containers must be secured against falling. (Tie down, tie together, inside a container, rack or secured to a post). The tanks must be on a firm, stable, flat surface. LP appliances may not be unattended while in use. DEPARTMENT OF PUBLIC HEALTH: • Overhead Protection: All food preparation and service as well as cooking and washing equipment shall be located inside a permanently covered cart or trailer or protected from overhead debris by a tent or temporary membrane structure. For temporary membrane structures, you must have flame retardant certificate on‐site. • Potable Water Source: Food‐grade hoses with appropriate backflow devices are necessary if accessing a City water supply. Well water is not considered a potable source without a recent acceptable bacteriological result from a certified laboratory. • Hand washing Station: A hand washing station is required in a location immediately accessible to the food handlers. Heated running water, hand soap, paper towels, and wastewater catch basin must be provided at the hand washing station. • Refrigeration/Hot Holding: Sufficient refrigeration and hot holding facilities shall be provided and include metal stem thermometers. • Food/Ice Protection: All food and ice shall be protected as follows: - covered and stored off the ground & served with long‐handled utensils or scoops - protected from customers by at least 30” separation. No self‐service buffets or condiments allowed. • Utensil Washing: Three (3) separate bins, ample enough to submerge the largest piece of equipment for washing/rinsing/sanitizing, must be provided and kept under cover. Hot water is required for washing utensils, etc. • Sanitizer: Chlorine bleach or quaternary ammonium tablets with corresponding chemical test kit shall be provided. A wiping cloth bucket should be provided with a sanitizer solution. • Hair Restraints: Hair restraints shall be worn by all food service workers. • Solid and Liquid Waste Disposal: Waste water shall not be dumped on the ground or in drains. Vendors must collect waste water in covered containers. • Ground Cover: Food vendors must supply a ground cover under all equipment and food service operations. The Fire Department has approved the use of roofing felt paper for this purpose. Combustibles such as grass carpet, paper products, hay, straw, and wood shavings are not acceptable for use as ground cover. Concerns involving unique cooking equipment where the open flame or heating device is close to the ground should be addressed to the Fire Department.

Tents.  All tents are to anchored to withstand the elements of weather and collapse •  Tents over 900 sq. ft. or canopies over 400 sq. ft. shall not be erected without a permit from the building official’s office •  A 12 ft. firebreak shall be maintained between all cooking tents •  Tents shall be labeled and certified as flame resistant. A flame retardant certificate shall be kept on site and available to the fire official •  Combustible materials (hay, mulch, straw, shavings, etc) shall not be located in any tent. All combustible trash shall be removed daily. •  All tents shall have portable fire extinguishers Cooking: •  All cooking appliances or any devices with open flames or heating elements must be on the outer edge of the tent, preferably the rear or sides of the tent. •  All electrical appliances shall be installed & maintained in accordance with good fire safety practices. •  Tent flaps/side curtains may not be down while cooking appliances are in use •  Extension cord shall be of the three prong type approved for outdoor use only and shall not be subject to physical damage by pedestrian or vehicular damage •  Any structure under which food cooking takes place must be inspected by the fire official •  Turkey fryers are NOT permitted on City property •  The venders need to take safety precautions to keep the public from accessing hot cooking surfaces, open flame/heating elements, steam tables or other cooking areas. They may use tables, screens, etc •  Trailers with a range hood system is required to have a 40BC extinguisher •  You are NOT to wash down greasy equipment such as deep fat fryers on site causing waste run off into the storm drains and grassy areas. The dirty cooking equipment shall not be washed over the storm drains, with hoses in the grass or in the middle of walk ways. •  Charcoal grills shall be used outside the tent area and on a flat, stable non‐combustible surface. •  Cooking tents will either have 1‐ 40BC or K type extinguisher location accessible and visible to all occupants of the tent for immediate use. All areas with “pig cookers” shall have a fire extinguisher. The extinguishers must have current inspection tags and be operational. Newly purchased fire extinguishers may use the sales slip to show the inspector that they are within code. •  The event organizer shall have proper containers for waste water and grease. You will be responsible to clean up over flow & spillage if it occurs when using these containers. Please alert the event organizer if you notice these containers getting full because it is their responsibility to get these dumped. Tanks: •  LP tanks must be kept 10 feet away from cooking appliances or ignition sources with relief valves directed away from the interior of the tent. All LP connections must be “leak tested” before lighting appliances. The use of long matches or electric matches is recommended to light appliances. Cooking appliances must have the 10 ft propane lines on them. No other type may be used. •  All compress gas containers must be secured against falling. (Tie down, tie together, inside a container, rack or secured to a post). The tanks must be on a firm, stable, flat surface. LP appliances may not be unattended while in use. DEPARTMENT OF PUBLIC HEALTH: •  Overhead Protection: All food preparation and service as well as cooking and washing equipment shall be located inside a permanently covered cart or trailer or protected from overhead debris by a tent or temporary membrane structure. For temporary membrane structures, you must have flame retardant certificate on‐site. •  Potable Water Source: Food‐grade hoses with appropriate backflow devices are necessary if accessing a City water supply. Well water is not considered a potable source without a recent acceptable bacteriological result from a certified laboratory. •  Hand washing Station: A hand washing station is required in a location immediately accessible to the food handlers. Heated running water, hand soap, paper towels, and wastewater catch basin must be provided at the hand washing station. •  Refrigeration/Hot Holding: Sufficient refrigeration and hot holding facilities shall be provided and include metal stem thermometers. •  Food/Ice Protection: All food and ice shall be protected as follows: - covered and stored off the ground & served with long‐handled utensils or scoops - protected from customers by at least 30” separation. No self‐service buffets or condiments allowed. •  Utensil Washing: Three (3) separate bins, ample enough to submerge the largest piece of equipment for washing/rinsing/sanitizing, must be provided and kept under cover. Hot water is required for washing utensils, etc. •  Sanitizer: Chlorine bleach or quaternary ammonium tablets with corresponding chemical test kit shall be provided. A wiping cloth bucket should be provided with a sanitizer solution. •  Hair Restraints: Hair restraints shall be worn by all food service workers. •  Solid and Liquid Waste Disposal: Waste water shall not be dumped on the ground or in drains. Vendors must collect waste water in covered containers. •  Ground Cover: Food vendors must supply a ground cover under all equipment and food service operations. The Fire Department has approved the use of roofing felt paper for this purpose. Combustibles such as grass carpet, paper products, hay, straw, and wood shavings are not acceptable for use as ground cover. Concerns involving unique cooking equipment where the open flame or heating device is close to the ground should be addressed to the Fire Department.