Sykesville Chili CookCook-Off and Beer Festival Rules and Registration Sunday, Sunday, September 8th 2013 2013 12noon12noon-4pm; pm; EW Becks Parking Lot Call: 410-795-8959 [email protected] Entry fee is $10 per chili recipe. A list of chili ingredients (not recipe) is required. Contestants may arrive at 7am to begin cooking. Each participant should make at least 5 quarts of chili. All chili must be prepared out in the open from scratch starting with raw meat (N/A if preparing vegetarian) (no marinating of meat is allowed). No chili mixes permitted. You may only use meat purchased from a local retail store or meat market. The Health Department prohibits home kill meat (i.e. deer, rabbit, etc.) You may enter the contest under three categories: Beef, Green or Vegetarian You should cook with propane gas. Electricity is minimum and given on a first come, first served basis. Additional $10 fee for electricity You should be prepared to decorate your table/space to create an eye-catching and appealing area. Your chili will be given to the Judges at 12:00 PM and will be judged on five basic criteria: Aroma – Chili should smell good. Color – Chili should look appetizing. Consistency – Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy or greasy. Taste – Taste is the most important factor. The taste should consist of the combination of all ingredients with no particular ingredient being dominant, but rather a blend of the flavors. Bite – Bite or aftertaste is the “heat” created by the various types of chili peppers and chili spices. The Judges will choose winners in each category. Those 3 winners will each receive a cash prize of $100. Your chili will be offered to the public at 12:00 PM and will be judged by the people for a “People’s Choice” winner with a prize of $100. “People’s Choice” will be awarded at 3:00pm. ------------------------------------------------------------------------CONTESTANT CONTESTANT REGISTRATION FORM – Deadline: August 23, 2013 2013 Name: ______________________________________________________________________ Address: ____________________________________________________________________ Cell Phone: ______________________ Email: ______________________________________ Which Category are you cooking? Beef _____ Green______ Vegetarian_____ Name of Chili: ________________________________________________________________ NO ELECTRICITY AVAILABLE Please mail this form, 2 original signature copies of the two Health Department Forms Forms, a list of your ingredients (not recipe) and a $10 check made payable to: Sykesville Main Street Association Or you can pay online by clicking the DONATE button at: http://www.carrollcommunityfoundation.org/fund_detail.asp?fund_id=226 Mail to: Sykesville Main Street Association , Attn: Chili Cook-off, 7547 Main St, Sykesville, MD 21784 *** ATTENTION *** Please print two (2) copies of the next form! We need all 4 returned with original signatures! This is a Carroll County Health Department requirement! CARROLL COUNTY HEALTH DEPARTMENT BUREAU OF ENVIRONMENTAL HEALTH 290 South Center Street; P.O. Box 845 Westminster, Maryland 21158 410-876-1884 $ 410-857-5009 $ 410-875-3395 Toll-free: 800-966-3877 TTY: 410-876-4779 $ FAX: 410-876-4430 www.carrollhealthdepartment.dhmh.md.gov Larry L. Leitch, M.A., M.P.A. Health Officer, Carroll County Elizabeth M. Ruff, M.D. Deputy Health Officer Vendor Form Applicant=s Name: _____________________________________________________________________ Applicant=s Home Phone Number _____ - _____ - ________ Do you have a Food Service Facility License in the State of Maryland? ____Yes ____No Name of Event: Sykesville Chili Cook-Off and Beer Festival Date(s) of Event: Sunday, September 8, 2013 Location of Event: Town of Sykesville Sandosky Parking Lot Sponsoring Organization: Sykesville Main Street Association I do hereby make application to operate a stall or stand under the temporary Food Service Facility License issued to the above-noted sponsoring organization. In making this application, I agree to comply with all pertinent Health Department regulations. The foods and equipment I intend to use are as follows: Foods Equipment _____________________________ Handwashing facility with soap and disposable towels _____________________________ 3-pan dishwashing set-up with soap and water, rinse water, and sanitizer water (Separate from handwashing station) _____________________________ Food Thermometer(s) _____________________________ ____________________________________________ _____________________________ ____________________________________________ _____________________________ ____________________________________________ _____________________________ ____________________________________________ _____________________________ Vendor=s Signature _______________________________________ Date __________________ *Food must be prepared and stored at event location or a licensed approved food service facility. CARROLL COUNTY HEALTH DEPARTMENT BUREAU OF ENVIRONMENTAL HEALTH 290 South Center Street; P.O. Box 845 Westminster, Maryland 21158 410-876-1884 $ 410-857-5009 $ 410-875-3395 Toll-free: 800-966-3877 TTY: 410-876-4779 $ FAX: 410-876-4430 www.carrollhealthdepartment.dhmh.md.gov Larry L. Leitch, M.A., M.P.A. Health Officer, Carroll County Elizabeth M. Ruff, M.D. Deputy Health Officer GUIDELINES FOR SPECIAL FOOD SERVICE FACILITY TEMPORARY FOOD LICENSES The following are minimum requirements, which must be met to qualify for Health Department approval to operate under A Special Food Service Facility Temporary License. The License is issued to the event coordinator. 1) The application must be completed in duplicate and returned to the Health Department with original signatures. 2) Hand-wash facilities are required for operations that handle food products, which are not individually pre-packaged or pre-wrapped. (Example: pizza, hot dogs, hamburgers, sandwiches, etc.) A non-toxic, easily cleanable water dispenser with potable water must be used for hand washing with a basin to collect wastewater. (Example: plastic or non-toxic metal drink dispensing coolers are acceptable.) Soap, paper towels, and a trash receptacle must be provided. Please note that hand-washing facilities and dishwashing facilities must be separate. Hand washing must occur before and between glove uses. Hands must be washed for a minimum of 20 seconds. 3) Glove use is required by any person handling ready to eat foods. No bare hand contact is allowed. Gloves must be changed when going from raw food to ready to serve foods; if gloves become damaged; and after a period of continued use. 4) Washing facilities for utensils, pots, pans, etc. are required for those operations which handle food not individually pre-packaged or pre-wrapped and require utensils for serving or equipment for cooking. Three adequately sized, easily cleanable, containers filled with potable water are to be used. Example: plastic or non-toxic metal is acceptable. The first basin is to contain soap and water. The second basin is to contain clear rinse water. The third basin is to contain clear rinse water with the proper concentration of sanitizing agent poured into the water (Example: 1/4-oz. of bleach per gallon of water). These basins should be emptied and replenished as needed. 5) Each stand must have a cooler or other acceptable means of refrigeration to keep potentially hazardous foods at 41º Fahrenheit or below. (Example: hamburgers, hot dogs, pizza, and sandwiches, etc.) Each cooler or refrigeration unit must be provided with a thermometer to check the temperature. An adequate supply of ice or ice packs may be used in the coolers. However, food must not be placed so it can be flooded by melted ice. All raw foods must be stored separately from ready-to-eat foods. 6) Any foods requiring heating shall be rapidly heated to these minimum temperatures: Measure the temperature at center of the food. Shell Eggs Roast Beef & Pork 145ºF hold for 15 seconds 145ºF hold for 15 seconds -continued- -2Poultry Stuffed Meat Ground Beef & Comminuted Meats All others Reheat Food Temperature Hot Hold for All Foods 165ºF hold for 15 seconds 165ºF hold for 15 seconds 155ºF hold for 15 seconds 145ºF hold for 15 seconds 165ºF 135ºF minimum 7) All stands preparing food must have a calibrated food thermometer on-site and available at all times. 8) All foods are to be wrapped or covered to protect them from contamination by dust, dirt, sneezing, coughing, unnecessary handling by the consumer, and all other sources of contamination, during storage, preparation, display, and service. 9) All food and food contact items must be elevated off the floor or ground. 10) All food must be prepared and stored at the approved location. 11) Equipment shall not have cracks or crevices and shall be made of nonporous, non-toxic material. It shall also be free from dirt, corrosion, chipping paint, and shall be in a general state of good repair. Equipment shall also be easily cleanable. Plastic, which is cracked, metal, which is rusted or pitted, and chipped enamelware should not be used. 12) All stands preparing foods must have overhead protection (tent or canopy) as well as an approved ground cover. Examples of approved ground cover include concrete, asphalt, plastic tarps, and other non-porous cleanable surfaces. 13) All Special Food Service Facility Events are subject to inspection by the Health Department. 14) Food must be prepared and stored at event location or a licensed approved food service facility. My signature constitutes my agreement to comply with the Guidelines for a Special Food Service Facility Temporary License. Signature: ________________________________________ Date: ___________________________ Name of Event: ____________________________________ Date of Event: ____________________ Updated: 12/29/08