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http://www .stpaul.gov/code/Jc331.html . ~ establishment shall be located where it is protected from odors and possible contamination; e.g., toilets, animal pens, garbage collection sites. It shall be protected from dust and windblown particulates by location, treatment of ground surfaces, or by having the special event (temporary) food establishment enclosed. (c) Floors. The interior floor of a special event (temporary) food establishment shall be equivalent to solid concrete, asphalt, vinyl flooring or sealed wood. The interior floor of a food vehicle shall be equivalent to noncorrosive metal or be surfaced with vinyl flooring. (d) Walls or enclosures. A special event (temporary) food establishment or food vehicle shall be protected during adverse weather by its construction or location. If it cannot be protected, all food preparation and service activities shall cease during periods of adverse weather. Interior surfaces must be finished with smooth, durable, nonabsorbent, easily cleanable material that resists wear. (e) Equipment and utensils. (1) Food service equipment shall comply with the applicable standards ofNSF International. Mechanical refrigeration shall be provided and used for potentially hazardous food. Each refrigerator shall be provided with a thermometer accurate to plus or minus two (2) degrees Fahrenheit. (2) Charcoal grills shall contain a hinged lid or be operated under an approved covering. (3) A mechanical exhaust system shall be installed in a food vehicle when grease-laden cooking vapor or condensation is generated in the cooking process. Ventilation systems shall be operated as designed at all times while the cooking equipment is in use. (4) Single-service, disposable eating and drinking utensils shall be used unless approved, permanent dishwashing facilities are available. Washed and sanitized utensils which are transported to the location for food preparation or service shall be covered with plastic wrap or placed in a covered container to prevent contamination. When approved, permanent dishwashing facilities are not available, a sufficient number of utensils shall be provided to prevent reuse. (f) Food handling and storage. ; (1) All food shall come from approved, commercial sources. Home-prepared food and food stored in a residence are prohibited. Food shall be stored in an approved location. (2) Potentially hazardous food shall be maintained at forty (40) degrees Fahrenheit (four (4) degrees Centigrade) or below, or one hundred fifty (150) degrees Fahrenheit (sixty-six (66) degrees Centigrade) or above at all times, including transportation. Previously cooked food which is reheated shall be reheated to an internal temperature of at least one hundred sixty-five (165) degrees Fahrenheit (seventy-four (74) degrees Centigrade) throughout before being served. Heated food which is left over at the end of the day shall be discarded. (3) Ice shall be obtained from an approved, commercial source. Home-prepared ice shall not be used. Ice shall be obtained only in chipped, crushed or cubed form and in single-use safe plastic or wet-strength paper bag, filled and sealed at the point of manufacture. Ice shall be stored in its original container until it is dispensed in a way that protects it from contamination. (g) Customer and employee safety. (1) Customers shall be protected from food preparation and cooking areas by means of an impervious shield or by separation distances. (2) A fire extinguisher with a minimum 2A 10 B-C rating shall be present at a temporary food establishment if required by the fire marshal. The fire extinguisher shall be fully charged, located in a readily accessible location, and inspected and approved by a qualified person within the preceding 27 of 31 6/28/99 2:52 PM