Food and vendor area
Vendors handle food and need a station close by, used many times an hour. The station sits at the vendor's exit and is refilled on a short schedule.
Hand-wash stations placed beside the toilet clusters, with water, soap and a servicing schedule.
Fastest: call (888) 351-0294. Or send this and we call you back.
A hand-wash station is the companion to a portable toilet count. The City's Cultural Services rental application asks for hand-wash stations alongside toilets, so the station count is part of the same request. Stations are placed beside the toilet clusters, with water, soap and a servicing schedule for the event or the site.
Guests who leave a restroom and go straight back to food or a stage need a station on the way out. The plan places stations at the exit of each toilet cluster, not in a far corner.
The count of stations follows the count of toilets and the food on site. A food area with open preparation needs more stations than a site with none, and the count is written on the application when the City asks for it.
Tell us the event or site, the number of toilet units, the food areas and the expected use. The technician returns a station count and the water and power each station needs.
Keep the stations out of the walkway and clear of cords. Keep the water supply and the waste tank away from food preparation. Wash hands before handling food, and keep the soap dispenser full at each visit.
Vendors handle food and need a station close by, used many times an hour. The station sits at the vendor's exit and is refilled on a short schedule.
A station at each toilet cluster's exit gives guests a clean way out. The plan counts one station per cluster as the baseline and adds more for a busy cluster.
A crew on a job site uses a station at the start and end of each shift. The station sits near the work area and off the travel lane.
Call any hour and explain what is going on. You get a clear price before any work starts.
From the toilet count, the food on site and the crew or guest use. A station for each toilet cluster is the baseline, and food or crew areas get their own.
A cluster of toilets used by a steady crowd needs a station close to its exit. A food area with open preparation needs a station in reach of the preparers, and a crew area needs a station that the crew reaches without leaving the work.
The count is written on the application or the plan, so the reviewer and the site contact see the same numbers.
From a hookup where the site has one, or from a supply tank that is filled and emptied on the servicing schedule. The technician confirms which one the site uses on the planning call.
A tank needs filling and the waste water needs emptying. The schedule includes both, and the site contact is told when the next visit comes.
Waste water is handled according to the site's rules and the City's requirements. The technician does not dump waste water onto the ground or into a storm drain.
A station that is placed in full sun gets hot, and soap can run out faster. A station in cold weather can freeze unless the supply is protected. The technician checks the conditions before setting the station.
Shade is not always available on a site, so the station is placed where the soap and the paper stay usable. In cold weather the supply line is protected, and the station is checked on each visit.
The site contact reports any station that fails at once. A station out of water on a hot afternoon is the most common complaint at a summer event.
Soap, paper towels, water and a waste container, checked on each servicing visit. A station that runs out of one of them is not working, even if the water is on.
The technician checks the soap dispenser and the paper holder first, because those are the items guests use most. A dispenser that is only half full in the afternoon is a visit that should have been planned earlier.
The waste container is emptied on the same visit. A full container beside the station is a hygiene problem and a complaint the site contact has to explain.
On a firm, level surface with the water supply protected from freezing and from being knocked over. A station on a rough site needs a stable base, not a folding table on uneven ground.
A job site has traffic and mud. The station is placed where a truck will not hit it and where the ground will not sink under its weight. A pad of concrete or a firm dirt base is used when the site has one.
The supply line is kept off the ground where a vehicle can cross it, and the connection is checked at each visit. A broken line is a leak and a hazard, and it is reported at once.
The site, from the toilet count, the food on site and the crew. The technician proposes the number and the site contact approves it, and the count is written down for the event file.
A single food vendor with open preparation can need a station of its own, even if the toilet count is small. A crew of six on a job site may need two stations, one at each end of the work area.
The approved count is the number the delivery brings. A change after the delivery needs a second visit, so the count is agreed in full before the truck is booked.
A second visit before the rush, and a station count that covers the first hour, not only the average. The rush is the time the station runs out, and the schedule is set for it.
Gate openings and the end of a set bring a sudden load on the stations. The site contact watches the soap and the paper during those times and calls for a visit if the supply drops.
A station that was refilled at the start of a shift and is empty an hour later needs its schedule changed, not only a refill. The technician adds the visit to the next day's plan.
The count follows the toilet count and the food areas. The technician confirms the water source and whether the station needs a hookup or a supply tank.
Each station sits at the exit of a toilet cluster, on firm ground beside the route guests walk out on. A station at the entrance of a cluster gets less use than one at the exit.
Each station is stocked with soap and paper towels, and checked at delivery. The stock is refilled on the servicing schedule.
The schedule covers the water, the soap and the waste from each station. A station that runs dry is a complaint the site contact can avoid with one call.
The stations are picked up with the toilets on the closing date, and the water supply is shut off first.
Each station's water and soap are checked at the start of the day
The station is placed clear of food preparation and the travel lane
Waste water is removed on the schedule, not left in the sun
Not sure if you're covered? Check your ZIP code.
One standard portable toilet, delivered, placed on dirt or concrete, and serviced on a schedule that fits the job.
Unit counts, clusters near the stages and the food area, and a servicing plan for each day of a festival or concert.
Crew-sized unit counts, placement that keeps the trucks moving, and servicing that keeps a multi-month site usable.
A trailer with several stalls and a sink, placed where the site plan calls for more than a few portable units.
Road, utility and building crews across the Albuquerque metro need portable restrooms for months, and the plan has to follow the crew, the shifts and the work as it moves.
Set from the toilet count and the food on site. Tell the technician the toilet count and the food areas, and the station count is returned for review.
Some do and some do not. The technician confirms the water source on the planning call, and the station is set with a tank where no hookup exists.
The City's form asks for both toilets and hand-wash stations. Write both counts on the application.
The technician, on each servicing visit. A site contact who sees a station run low can call for an earlier visit.
A station works best beside the toilet exit, where guests walk out. A station placed far away is used less, so the plan places it close unless the site makes that impossible.
Usually they come on the same truck as the toilets, placed on the same route. Ask on the call so the placement is planned as one job.
On the servicing schedule, which the technician sets from the use. A station with a hookup needs less attention than a tank.
Stations stand beside the food area on their own base, not on the table. The placement keeps the food and the water apart and clear of the crowd's route.