mobile food units i-ii

Mobile Food Units I-II Definitions

Mobile Food Establishment- means a food establishment that is readily movable and is dispensing food/beverages for immediate service and consumption from any vehicle or other temporary location or facility. For the purpose of this Environmental Health Code, mobile food establishments are classified as follows:

Annual Event Food Establishment- means a food establishment that operates in

conjunction with one event that operates for not more than one-hundred twenty (120) consecutive days. Annual Event Food Establishment permits are issued for one (1) year to vendors operating at multiple Department-approved events.

Mobile Food Type I- means a food establishment that dispenses commercially

processed, individually packaged foods and/or non-time/temperature control for safety (non-TCS) beverages.

Mobile Food Type II- means a food establishment that dispenses food that requires

limited handling and preparation. Mobile Food Type III- means an enclosed vehicle-mounted food establishment that

prepares, cooks, holds and serves food. Temporary Food Establishment- means a food establishment that operates in

conjunction with one event that operates for fourteen (14) days or less.

Event- means a gathering of people for commercial and/or social purposes where food is served, including, but not limited to, a fair, festival, circus, exhibition, carnival, food or drink tasting.

Compliance Every mobile food establishment shall be operated and maintained in a clean and sanitary condition in compliance with the appropriate parts of this section and with the specific provisions in Chapter VIII, Sections 1 and 2. The Department may impose additional requirements for protection against health hazards related to the conduct of the mobile

food establishments, may prohibit the sale or distribution of some or all time/temperature control for safety foods, and when no health hazard will result, may waive or modify requirements of this section.

Permit Required No person shall operate a mobile food establishment without a valid permit issued by this Department. The permit shall be maintained at the operating location. A separate permit is required for each establishment.

Permits are nontransferable from person-to-person, event-to-event or vehicle-to-vehicle.

Approval of Plans Required No Mobile Food Type II, Mobile Food Type III, or Annual Event Food Establishment shall be constructed, nor shall any major alteration or addition be made thereto, unless detailed plans and specifications for the establishment have been provided to and approved by the Department. All construction, alterations, and additions shall be made in accordance with approved plans. Mobile food establishments that have not been permitted within the last three years may be required to submit plans to the Department for approval. General Requirements Compressors, auxiliary engines, generators, and similar mechanical units that are not an integral part of the food preparation or storage equipment shall be installed completely separate from the food preparation and storage areas and accessible from the exterior for all mobile food establishments. Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Ice cream vendors that only sell or dispense individually packaged, commercially processed items are exempt from providing a commissary agreement. Mobile food establishments shall provide information about daily operations to the Department. Information such as location, address and business name, time in and time out of each stop shall be provided in a format prescribed by the Department. Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as

required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Sanitary toilet facilities for use by employees shall be readily available within 200 feet of all mobile food establishments that are operated at the same site for more than a one-hour period. Temporary toilet facilities shall not be located within 25 feet of any mobile food establishment. A mobile food establishment shall not be located within 100 feet of any petting, riding or holding area for animals unless dust and runoff are controlled. When in transit, all closures shall be in place and all food appropriately protected. All wastewater and grease shall be disposed of in a sanitary manner.

Additional Requirements for Mobile Food Type I Food Establishments Permits shall be issued to the vehicle/receptacle that is used to transport all food and beverage. The vehicles/receptacles carrying food/beverage products shall be constructed, equipped and maintained as to protect the purity and wholesomeness of the transported products. The name of the establishment shall be plainly indicated on sides and rear of the exterior of the vehicle in letters of contrasting colors at least three inches high with a minimum of 3/8 inch wide. When more than one permit is issued with the same business name to the same permittee, the vehicle number shall also be plainly indicated with the business name. If operating away from the permitted vehicle/receptacle, the following requirements shall be met:

A permanent sign shall be provided indicating the business name in letters at least6 inches high and 1 inch wide. The sign shall be visible to the consumer and shall

be in addition to the signs used on the vehicle. The original permit card shall be present at the stand or booth. An approved hand washing station shall be present at the stand or booth, if selling

or dispensing any open food or beverage items. The permitted vehicle/receptacle shall be located on the premises.

All packaged frozen foods shall be maintained frozen and sold or offered for sale to consumers frozen. No cooking, preparation or assembly of foods is allowed. Sampling may be conducted provided the following requirements are met:

The Department shall approve, in writing, the procedures used by any mobile food establishment for providing samples to the consumer.

Food sampling is limited to those food and beverages that require limited preparation. No cooking or extensive preparation is allowed.

Only limited quantities of sampled product may be ready for sampling at any given time.

All food products that have not been sampled at the end of the business day shall be discarded.

Each sample shall be prepared by the operator and handed to the customer, or the samples shall be placed in single service containers for self service. The operator shall take measures to prevent contamination of the food. Bulk dispensing is prohibited for sampling.

Only single service utensils and containers shall be used for preparing samples. Single service items shall not be reused.

A readily accessible lined waste container for the disposal of used single service items and other waste products shall be provided.

Hand washing facilities shall be setup at all times when any open food or beverage product is handled, served or sampled.

Hand washing facilities shall include the following at a minimum: 5 gallon insulated container with a free/continuous flowing spigot for potable water; water at a temperature of at least 38°c (100°f), 5.75 gallon container to hold wastewater, soap, and paper towels.

All wastewater shall be disposed of in a sanitary manner.

Mobile Food Unit II:

Information regarding State Licensure: The initial permitting approval is conducted in the county where the commissary is located. A vendor that is issued a permit in accordance with the state licensing requirements and is operating within the limitations of the permit type that was issued may submit their application, supporting documentation (menu, commissary agreement, toilet use agreement, photos of unit, and route sheet/location of operation), and permit fee to Cochise County Environmental Services Department. The Department will review the information provided and if approved, will mail back the permit card and permit plate that is to be affixed to the permitted vehicle. A commissary agreement may still be required within Cochise County based on the nature of the operation. No plan review/plan review fee/facility inspections are required for those units that have been approved in accordance with state licensing requirements.

Mobile Food Unit- means a food establishment that is licensed by this state, that is readily movable and that dispenses food or beverages for immediate service and consumption and other incidental retail items from any vehicle as defined in Section 28-101 (see definition below).

Mobile Food Type II- means a food establishment that dispenses food that requires limited handling and preparation.

Vehicle- means a device in, on or by which a person or property is or may be transported or drawn on a public highway, excluding devices moved by human power or used exclusively on stationary rails or tracks.

Commissary- means a food establishment that acts as a base of operation for a mobile food establishment, food vending establishment or an adventure food establishment.

Common Businesses that are permitted as Mobile Food Type II

Hot Dog Carts, Coffee Carts, Shaved Ice Carts, Kettle Corn Carts, etc.

Additional permit requirements-

The Type II is limited to assemble-serve, heat-serve and/or hold-serve operations. For example, you plan to purchase commercially processed BBQ from the store, you may open the commercially processed food, reheat it, place it on a bun, and serve it to the customer from the unit.

If you plan to commercially process your own food item (e.g. make BBQ from raw meat) you must obtain a food production (Food Processor) permit (or equivalent) to process the food at a commercial fixed establishment. No raw animal food shall be prepared for service from the cart without a food production permit or equivalent. All produce must be purchased commercially pre-washed or be washed in advance at a permitted food establishment/ commissary. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. All food held for consumer self-service shall be wrapped or effectively dispensed to protect from contamination.

Plan review submittal requirements-

If the cart/unit has a current issued permit in another county in Arizona in accordance with state licensing requirements or has had a permit in Cochise County within the last 3 years then a plan review is not needed, provided the cart/unit has not been modified and is operating within the limitations of this permit type.

If the cart/unit is custom built or if it has not had a permit in Cochise County, then the following will need to be provided for review to the Department:

Complete set of plans to scale that are legible on 8.5”X11” paper Plan Review Fee $200

Checklist-

Top View Layout/Equipment Side View Plumbing Schematic Proposed Menu (describe concepts) Food Processor Permit (if applicable)

Fresh Water Tank Dimensions (5 - gallons) Wastewater Tank Dimensions (15% greater than the fresh water tank) Hand Wash Sink Dimensions (9” x 9”x 5”) Combination mixing faucet of hot & cold water at the sink Fresh Water inlet no greater than ¾ inch Wastewater drain valve greater than 1 inch If adding a 3-compartment sink 30-gallon fresh water tank 6-gallon basin capacity Minimum flow rate of ½ gallon per minute Water temperature at least 100°F 2-integral metal drain boards that are sized at least at 144 square inches Wastewater tank 15% greater than the fresh water tank All plumbing connections shall be different sizes Wastewater tank on drain at lowest point of tank Water continuous & evacuated by opening valve Tanks fill connection at top or higher point NSF or FDA approved water hose (food grade) Water Heater or other approved hot water source Quick-Disconnect design (sewer & potable water) Design & Construction Materials used Food Contact Surface Materials Food Protection, Sneeze-Guards Storage Equipment/Steam Table All Equipment NSF/ANSI approved Lighting (50-ft candles)

Mobile Food Type III Information regarding State Licensure:

The initial permitting approval is conducted in the county where the commissary is located. A vendor that is issued a permit in accordance with the state licensing requirements and is operating within the limitations of the permit type that was issued may submit their application, supporting documentation (menu, commissary agreement, toilet use agreement, photos of unit, and route sheet/location of operation), and permit fee electronically to the Cochise County Environmental Services Department (Department). The Department will review the information provided and if approved, will mail back the permit for the permitted vehicle. A commissary agreement may still be required within Cochise County based on the nature of the operation. No plan review/plan review fee/facility inspections are required for those units that have been approved in accordance with state licensing requirements.

Definitions

“Mobile Food Unit” means a food establishment that is licensed by this state, that is readily movable and that dispenses food

or beverages for immediate service and consumption and other incidental retail items from any vehicle as defined in Section

28-101 (see definition below).

“Mobile Food Type III” means an enclosed vehicle-mounted food establishment that prepares, cooks, holds and serves food.

“Vehicle” means a device in, on or by which a person or property is or may be transported or drawn on a public highway,

excluding devices moved by human power or used exclusively on stationary rails or tracks.

“Commissary” means a food establishment that acts as a base of operation for a mobile food establishment, food vending

establishment or an adventure food establishment.

Additional permit requirements The Type III is limited to food preparation that is simplified to reduce excessive steps so as to ensure contamination does not occur. Excessive steps include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items on the unit. These complex/excessive steps may be approved in a commissary or other permitted permanent food establishment.

All produce must be purchased commercially pre-washed or be washed in advance at a permitted food establishment/commissary. Produce may not be washed in the unit unless an approved prep sink has been installed.

All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department.

All food held for consumer self-service shall be wrapped or effectively dispensed to protect from contamination.

All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle.

Cochise Health & Social ServicesPublic Programs…Personal Servicewww.cochise.az.gov

Plan review submittal requirements If the unit has a current issued permit in another county in Arizona in accordance with state licensing requirements or has had a permit in Cochise County within the last 3 years then a plan review may not be needed, provided the cart/unit has not been modified and is operating within the limitations of this permit type.

The following will need to be provided for review to the Department: ◊ Complete set of plans to scale that are legible on 8.5”X11” paper◊ Plan Review Fee $200 ◊ Top View Layout/Equipment◊ Side View Plumbing Schematic◊ Proposed Menu (describe concepts)◊ Fresh Water Tank Dimensions (30 gallons)

◊ If prep-sink is installed, 20 gallons additional fresh water is required◊ Waste Water Tank Dimensions (15% greater than the fresh water tank)◊ Hand Wash Sink Dimensions (9” x 9”x 5”)◊ Combination mixing faucet of hot & cold water at the sink◊ Fresh Water inlet no greater than ¾ inch◊ Waste Water drain valve greater than 1 inch◊ 3-Compartment Sink

◊ 6-gallon basin capacity◊ Minimum flow rate of ½ gallon per minute◊ Water temperature at least 100°F◊ 2-integral metal drain boards that are sized at least at 144 square inches

◊ All plumbing connections shall be different sizes◊ Waste water tank on drain at lowest point of tank◊ Water continuous & evacuated by opening valve◊ Tanks fill connection at top or higher point◊ NSF or FDA approved water hose (food grade)◊ Water Heater or other approved hot water source◊ Quick-Disconnect design (sewer & potable water)◊ Food service window openings are limited to 324 square inches, equipped with a

screen◊ Multiple window opening shall be at least 18 inches apart

◊ Design & Construction Materials used◊ Food Contact Surface Materials◊ Food Protection, Sneeze-Guards◊ Storage Equipment/Steam Table◊ All Equipment NSF/ANSI approved◊ Lighting (50-ft candles)

Note: Once the plans have been reviewed, a stipulation approval letter will be sent to you and detail any modifications/additional information that may be required. Once all items have been received, an inspection can be scheduled by calling (520) 586-8208


Prior to the issuance of the permit, the inspector will verify construction of truck/unit meets code requirements in addition to reviewing/verifying the following have been provided:

Business Name on 2 sides and rear (3” high x 3/8 wide) If owner has more than one permitted unit, each unit must bear a unique identifier (e.g. Lunch Truck #1,

etc.) Commissary Agreement Toilet Use Agreement Route Sheet/Location of Operation Certified Manager Certificate Thermometers Generators/Power Source Pictures of unit

Note: An in-office pre-approval inspection is not required for those units that are currently permitted under the

state licensing requirements.

Permit renewal information ◊ Renewals are done by appointment

◊ Appointments may be scheduled by calling (520) 586-8208◊ The following must be brought to office for renewal:

◊ Permitted truck/unit◊ Commissary Agreement◊ Route Sheet/Location of Operation/Farmers’ Market Calendar◊ Thermometers◊ Generators/Power Source◊ Updated menu

♦ Note: Please contact Cochise County Environmental Health office to confirm that an in-office renewal inspection is

required.

Inspection information ◊ Inspections are conducted at one of the County offices

◊ Appointments may be scheduled by calling (520) 586-8208◊ A permit will be issued once all items have been verified and approved for use.

Permit fees ◊ Permits are issued for 1 year

◊ 1 year - $150


Plan Submittal Example


Plan Submittal Example

ES Foods (Page 3 or 3)

1. Steel storage compartment for chemical storage

2. NSF approved, 3-compartment sink with 12” x 12”x 10” compartments, 12” faucet, and two (12” x 12” = 144” square inches) drain boards sloped to drain.

3. 12” splashguard between hand sink and 3-compartment sink

4. Hand sink with 9” x 9” x 5” with 4” faucet

5. P-trap assembly

6. 4” drain valve

7. 6-Gallon water heater (on floor)

8. Demand Pump—1.34 gpm with check valve

9. 45-Gallon wastewater tank, sloped to drain at 1/2 inch per foot.

10. 30-Gallon steel potable water tank, food grade, corrosion resistant

11. Potable water fill—3/4” inlet valve with screw cap, check valve, water inlet is 2” above vent line

12. Vent line. Both the vent line exit and potable water fill inlet are in a stainless steel box with door. The vent line terminates downward.

13. Shielded dome lights that delivers 50 foot candles light

14. Sky lights with screens—16 mesh per inch. Sky lights can be opened for make-up air for hood.

15. Serve out windows (12” H x 18 W” with 16 mesh per inch self-closing screen doors)

16. Propane grill (36” W x 36” H x 18” D with waste container beneath)

17. NSF approved refrigerator (24” W x 24” D x 36” H)

18. Steel table (24” W x 24” D x 36” H)

19. Steel enclosed generator compartment, completely sealed from interior of trailer.

20. Dry storage steel shelving unit

21. NSF approved freezer unit (24” W x 24” D x 36” H)

22. NSF Approved hot holding cabinet (30” W x 36” H x 18” D)

23. NSF approved refrigerator (30”W x 48” H x 18”D)

24. Overflow device located 2” below water inlet on tank

25. Type one high velocity hood assembly. Hood has a 6” overhang of grill and is made completely with steel. Base of hood to cooking surface is 3

feet. Hood uses vertically positioned hood baffles sloped to at least a 45 degree angle from horizontal. A grease collection tray and cup is used.

Hood in accordance with latest edition of uniform mechanical code.

26. Outlet for vent line from waste tank.

27. Partition separating cabin and kitchen area.

28. “Screened” vent window.

Cochise County Environmental Health

126 W 5th StreetBenson, AZ 85602

(520) [email protected]


mailto:[email protected]

mobile food units i-ii

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