Description :

As part of our Founders Day festivities, we're excited to announce a chili cookoff open to individuals/families in JV. Registrants (10 teams max) can bring along their own precut ingredients, cooking implements, and good vibes in preparation for City Council judging the cookoff! There will also be an option for members of the public to vote on People's Choice. 

Participation is simple and free! All eligible individuals/family teams are invited to register online by April 1st at 5 PM. The public will be able to walk through, talk to teams, taste their chili, and vote, all at Founders Day 2025, where winners will be recognized with ribbons and prizes.

We can't wait to taste your masterpiece!

Register now and be part of this vibrant celebration of our beloved community.

 

Prix : 0,00 $ Taxes exonérées

Notes : Thank you for registering! Cooks must register by April 1st at 5 PM. Chili will be accessible to the public at Founders Day 2025, where winners will be recognized with ribbons and prizes. Temporary Event Operator Permit $84 Applications need to be submitted by 4/7 or the fee may increase Food Handler Certificate $8 Cook off participants have a choice Sign up for a 2 hour in person class here: https://secure.hcphes.org/FHTPublic Sign up for a online class here: https://www.360training.com/learn2serve/food-handler/Texas

Prérequis : IF ANY OF THE FOLLOWING REQUIREMENTS ARE NOT MET AND CANNOT BE CORRECTED IMMEDIATELY, THE ESTBLISHMENT MUST CEASE OPERATIONS. Temporary Event Operator Permit $84 Applications need to be submitted by 4/7 or the fee may increase Food Handler Certificate $8 Cook off participants have a choice Sign up for a 2 hour in person class here: https://secure.hcphes.org/FHTPublic Sign up for a online class here: https://www.360training.com/learn2serve/food-handler/Texas Food Supply • Food must be in sound condition, free of contamination and shall be safe for human consumption. • Food must be prepared on-site or from an approved and permitted commercial source and not be prepared in a private home. • Food, including ice, must be stored in clean, sanitized, covered containers and protected from contamination. Loosely packaged foods may not directly contact ice if water can penetrate the package. Time/temperature control for safety foods must be maintained at 41°F or below or at 135ºF or above and cooked to the proper temperature. The booth must have sufficient equipment to maintain food temperatures. NOTE: FMV must discard food samples within two hours if not held under temperature control. Equipment • A metal stem thermometer must be provided to check food temperatures. • Food preparation utensils must be durable. • All items provided for customer use must be single-service items. • All food contact equipment and utensils, including single-service items, must be protected from contamination. • The booth must have a warewashing set-up with 3 containers large enough to immerse the largest piece of equipment, sanitizer available on-site, and a means to heat water to wash, rinse, and sanitize food contact equipment and utensils. • The booth must have a handwash set-up with warm water in a spigot container, soap, paper towels, and catch pan. Booths selling only commercially pre-packaged foods in their original containers are exempt from a handwash set-up. Employees • Disposable gloves and hair restraints must be provided for all booth staff. • An Employee Health Condition Reporting Sign or an agreement signed by each employee that details the employee health reporting policy must be at the booth. This sign is available at EPH or www.hcphtx.org. • The booth must have at least one person on-site who has a minimum of a state accredited Food Handler Certification if unpackaged foods are handled at the event. Information on the HCPH Food Hander Certification is available at www.hcphtx.org or on the Texas Department of State Health Services website. This includes non-profit events. • No one shall eat, drink, or smoke while preparing food. Facility • Water must come from an approved source for food preparation, handwashing, warewashing, and sanitizing. • Waste disposal facilities or containers must be provided to retain all liquid and solid waste and wastewater. • Toilets must be available. • The booth must have walls and ceilings to protect from weather, windblown dust, birds, and debris. All food preparation and contact surfaces must be protected from contamination by the public and pests. • The booth floor must be free of water accumulation on a non-absorbent, hard surface (concrete or asphalt) unless covered by mats, removable platforms, or duckboards to control dust and mud. • The temporary permit must be onsite and posted in public view. The temporary permit will be $66, and the food handler certification course can be bought for $8. Once we have numbers for the number of teams, we will register the event with Harris County and share that information so the temporary event permit can be purchased. NOTE: The Fire Marshal’s Office permits and inspects temporary events in unincorporated Harris County. Please call 713-274-1700 for requirements.

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