On the left we have a correct hand washing set-up at a temporary restaurant. 5 gallons of warm water with a spigot that allows for...

This vendor was coming to Portland from the Dalles. They have a commissary kitchen where they stored these packaged beans in the...

This 'Shawarma' was time stamped when it was removed from temperature control. After 4 hours, any of this product left will need to be...

Now this is doing it right! These tamales have ice below them, on all sides and completely covering them. This is how you cold hold...

A food product promotion where only a sample (three oz or less) of a food or beverage is offered to demonstrate the characteristics of...

Q - I own a restaurant and want to set-up a booth in front of it, at our street fair in August. Do I need a special license or is my...

Q - Why must there be tarps on grass below food service areas? We know we have to use them for our temporary event, but we're curious as...