Register Fish Fry Event

Lenten Season Fish Fry Permit Application

*Note: Complete all sections.

Please complete all fields below. Please reference the Food Safety Guidelines for Temporary Fish Fries and make sure that your equipment, menu, and food safety practices meet requirements. If you have questions about the requirements or application process, please call the Food Safety Program at (412) 578-8044.

After you have submitted your application, you may receive a call from the Food Safety Program if we need more information. Once your permit is approved, you will receive a copy by email. Please print the permit and post it in a visible location where it can be seen by the public.

Name of Fish Fry: *

Name of Sponsoring Organization: *

Contact Information:

Please provide contact information for the person in charge of the fish fry.

*Last Name: *

*First Name: *

Facility Phone Number *

*Role/Title: *

Contact Phone Number *

* Contact E-Mail *

Fish Fry Location:

Street Address: *

Suite/Unit Number:

City *

State:

Zip *

Dates of Event and Operational Hours

Please indicate the date range for your fish fry below

Please enter all dates you will be holding the fish fry in list format, separating the dates with commas. For example: 3/4/2022, 3/11/2022, 3/18/2022, 3/25/2022, 4/1/2022, 4/8/2022, 4/15/2022

Date Range: *

Start Time:

Hours

Minutes

AM/PM

End Time:

Hours

Minutes

AM/PM

Menu and Preparation

Proposed menu items (Check all that apply)

List any other menu items, including desserts

Do you have a kitchen at the Fish Fry location?

Yes

Will any food for the fish fry be prepared at a different location (offsite)?

Yes

Baked goods and desserts not requiring time and temperature control for safety may be sold at a bake sale table, but you must post notice that “Food offered in this bake sale has been prepared in private homes that are not licensed or inspected.” See PA Title 7 Food Code for more information.

Will any of the foods prepared off-site require time and temperature control for safety?
( please follow the link for more information if you are uncertain).

Yes

Any food items requiring time and temperature control for safety must be prepared at a permitted establishment. Please provide details below.

Where will the food be prepared?

If you know the business's client ID ( which is on their food permit and also known shown at the top of their food inspection report), please enter it below and press "Search Client". This will automatically fill in the rest of the information. If you do not, please enter the restaurants's name and address so that the Food Safety Program can confirm that the business holds a valid Food Permit.

Client ID:

Name:

Address

Address1

Address2

City

Zip

if yes, how will food temperatures be maintained during transport to the event?

Temperature Control for Foods

Other (specify)

Proposed equipment to hold foods hot (check all that apply):

Other (specify):

Is a probe-type thermometer with 0-220°F range available to check food temperatures?

Note: A probe type thermometer with 0-220°F is required when cooking,cold-holding, hot-holding and reheating foods. Please read Choosing and Using a Probe Thermometer and How to Calibrate a Probe Thermometer for more information.

Yes

Proposed equipment to hold foods cold during storage, preparation, and display (Check all that apply)

Other (specify)

Are conveniently located thermometers inside all refrigeration/freezer units?

Yes

Other

Other (specify)

Cleaning and Sanitizing Food Contact Surfaces

Equipment for cleaning and sanitizing utensils and food-contact surfaces (check all that apply)

3-compartment sink

Dish machine

Other

Other (specify)

What type of sanitizer will be used?

Quaternary Ammonium

Chlorine

Other

Other (specify)

Are appropriate test strips available to check sanitizer concentration?

Yes

Describe your procedure for cleaning and sanitizing food contact surfaces.

Handwashing

Are handwashing sinks with hot and cold water available and accessible?

Yes

Select all the apply

Stocked with soap and paper towels

Supplied with extra soap and paper towels

With a nearby trash can to collect used paper towels

Supplemented with Liquid/Gel-Style Hand Sanitizer

Garbage/Refuse

How will you store garbage?

Can

Dumpster

Who is responsible for garbage disposal?

City/Municipality

Private company

Other

Other (specify)

Contamination Prevention

What will you use to prevent hand contact while serving food?(check all that apply) For more information please see handwashing and glove use.

Other (specify)

How will food be served?

Individual, pre-portioned containers

Serving line

Self service

Other

Other (specify)

How will food be protected from contamination by the public? (check all that apply)

Sneeze guard

Prepackaged (condiments)

Lids/Covers

Other

Other (specify)

How will utensils be protected from contamination by the public? (check all that apply)

Prepackaged

Available by request

Dispenser

Other

Other (specify)

Upload Documents

Please upload a menu, if available, and a copy of the food permit where food will be prepared if being prepared at a different location.

File Upload:

Document Type

Note: After uploading Menu and Permit, click on the Payment button to proceed to payment screen

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