Hot Water Sinks and Hand-wash Solutions
Portable hand-wash stations provide quick access for hand-washing at many types of special events, and other places where these accommodations are not readily available.
Food vendors have a set of unique regulations for food preparation. Up to four temporary food facilities may share a common utensil washing area if it is centrally located and adjacent to all of the sharing facilities. A potable water supply of twenty gallons per booth must be provided for utensil washing. This amount does not include water for food preparation. All liquid waste must be captured in a waste tank that is at least 50% greater in size than the fresh water supply
3 Compartment Hot Sink
All temporary food facilities that prepare food must have a three compartment sink where they can wash, rinse, and sanitize their utensils. The sink must also provide potable water. The County of Riverside requires hand-wash facilities within 300 feet of a food vendor.