There are two main things we need to plan for regarding facilities. The first is the food preparation area itself. As far as I can tell, the main thing there is the floor. I think we can get away with a two or three sheets of plywood under the table with the stoves and food prep. They also want the food prep area protected from insects and dust(!). I have a 15x17 walled canopy that I think will serve as a kitchen area.

The other area that gets a lot of attention is the Manditory Handwashing Station. It consists of:
Water container with warm water and continuous flow spout
Waste water catch bucket
Liquid soap
Roll of paper towels - secure to keep from falling on the ground
Table or stand to make hand wash station easily accessible to all workers.

"Gloves and hand sanitizers do not take the place of this required hand washing statino at any temporary food booth. This is the first thing you should set up and the last thing you should take down in your booth."

We can talk more about who might have what that they can bring for these things.