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TO: Planning Commission
FROM: John M. Burbank, Senior Planner
DATE: May 19, 2016
RE: Food Trucks
Background/Discussion
After the last regular meeting of the Planning Commission, a workshop was held to discuss code
amendments related to brew pubs, tap rooms, cocktail rooms, breweries, wineries, and distill-
eries. At the conclusion of the workshop it was determined that prior to crafting and reviewing
any amendment language recommendations related to those topics, a food truck ordinance
amendment should be discussed as the two topics are closely associated.
The City reached out to representatives of the Minnesota Food Truck Association, who agreed
to participate in our workshop discussion on Monday. In order to include all interested parties in
the discussion, the Chamber of Commerce will also be involved in future discussions of this
topic.
A food truck rule sheet from the City of Minneapolis and copies of ordinances for other commu-
nities have been included.
At the workshop, the Commission should be prepared to answer the following questions:
1. Should the City Code be amended to include food trucks within the community?
2. In what zoning districts should food trucks be permitted to operate?
3. Should the ordinance amendment include any specific performance standards related to food
trucks?
4. Should the ordinance amendment address food truck parking when not in operation?
5. Should the City license food trucks?
6. Should special ordinance language relating to food trucks be created for City -sponsored
events or properties?
Recommendation
Review the attached ordinances in preparation for a discussion at the workshop prior to the
Planning Commission meeting.
C;+y o -P M;r1Ae_Cke0 05
Mobile Food Vehicle Vendors
Definitions
Mobile Food Vehicle Vendor: A self-contained truck or trailer used to prepare and serve food that is readily
movable without disassembling.
Limited Mobile Food Vendor: A vehicle from which prepackaged items such as ice cream, pop and candy are
sold.
Mobile Food Cart: A non -motorized push cart that sells prepackaged or ready -to -eat foods on public sidewalks in
downtown.
Locations
1. Nicollet Mall
• 11 pre -approved sites
• Vehicle cannot be larger than 8' X 10'
• Cannot set up or move vehicles between 7:00-9:00 am and 4:00-5:30 pm
2. Public Sidewalks must be approved by the Public Works Department
3. Streets
• First come first served basis
• Must comply with all ordinances
• Must pay meter(s)
• May occupy two metered parking spaces
• Trailers may be detached while parked
• Cannot reserve metered parking by blocking spaces
4. Bus Lanes on Marquette & 2"d Ave
• First come first served basis
• May only operate in designated areas
• Hours of operation 10:00 am -2:00 pm
• Must display obstruction permit from Public Works. www.minneapolis.mn.roway.net
• Only one vendor per block
5. Parking lots
• Only one vendor per lot
• Ingress/egress only through existing driveway openings
• Must obtain written consent from lot owner
6. Designated areas outside downtown: www.minneapolismn.gov/business-licensine
7. Park Board property must also obtain a park permit
Location Restrictions
1. Within 100 feet of a restaurant with direct access to sidewalk or sidewalk cafe on the same block face;
2. Within 500 feet of any festival or civic event;
3. Within 500 feet of an entrance to a regional sports facility;
4. Within 200 feet of park board property unless permit is obtained.
Hours of Operation
1. 6:00 am to midnight
2. 6:00 am to 10:00 pm if the vehicle is located within 300 feet of a residential building.
Business Requirements
1. Obtain City of Minneapolis Mobile Food Vehicle Vendor license.
2. Must have use of a commercial kitchen located in Minneapolis.
3. No external signage, bollards, seating or any other equipment not contained within the vehicle.
4. No sound amplifying equipment, televisions, lights or noisemakers.
5. Generator must be self-contained and screened from view.
6. Operate a minimum of 150 days if located downtown.
7. Clean all litter and garbage.
8. Follow orders of police officer, traffic control agent or regulatory services inspector.
9. Vehicle height may not exceed 10' on sidewalks or 13.5' on street or parking lot.
License Applications
A Short -Term Food Permit is required if operating at a community based event. The Mobile Food Vehicle Vendor
license application is also available on our website.
What happens if you are in violation?
1. Expect a letter, telephone call orvisit from a License Inspector describing the complaint or violation.
2. Take this notice seriously. Call your Inspector for information or solutions.
3. Failure to comply with violation orders may result in citations, fines, suspensions, and revocation of your license to
operate.
Questions? Give us a call: 612-673-3000 or 311
A complete set of requirements may be found in the Minneapolis Code of Ordinances (MCO):
For more information in other languages:
Yog xav paub tshaj nos ntxiv, hu 612-673-2800. Macluumaad heed ah, kala soo xiriir 612-673-3500. Para mas
informacidn [lame al 612-673-2700.
$�sinesa Licet�
This brochure was created to provide a brief summary of the City of Minneapolis'
BLIPbusiness license requirements. It is intended to educate our business partners on ways
6fonwiunP"go to protect your company from license violations when operating your mobile food
vehicle.
PMinnesota
Department of Health
FOOD, POOLS, AND LODGING SERVICES
Mobile Food Unit
A mobile food unit (MFU) is a food and beverage service establishment that is a vehicle
mounted unit, either motorized or trailered, and readily movable, without disassembling, for
transport to another location. The unit can operate no more than 21 days annually at any one
place unless it is operated at the site of and in conjunction with a permanent business licensed
under Minnesota Statutes, chapter 157 or chapter 28A. All MFU must operate in compliance
with the Minnesota food code.
This fact sheet provides information about plan review, licensing, and operation of a MFU in
Minnesota. The Mobile Food Unit, Seasonal Temporary Food Stand. and Seasonal Permanent
Food Stand Construction Guide provides additional guidance for construction and operation of
a MFU, including information about equipment; sinks; floor, wall and ceiling finishes; water;
sewage; and utilities.
Plan submittal and
licensing
Individuals or groups interested in
operating a MFU must submit a plan review
application with fees and obtain approval
before beginning new construction or
remodeling.
The menu and location of operation
determine which agency is responsible for
plan review and licensing. To determine
whether your license will be issued by the
Minnesota Department of Health (MDH) or
another agency, see the Licensing website.
MDH plan review submittal requirements,
application, and additional resources are
available at the Plan Review website.
Once plans are approved and construction
is completed contact MDH to request a
license application. The license fee is
separate from the plan review fee.
Submit the completed license application
and appropriate fee, and contact MDH to
schedule a preoperational inspection at
least 14 days prior to your first event.
Handwashing
Handwashing is the single most effective
means of preventing the spread of disease
causing microbes and pathogens.
Handwashing sink(s) must be set up and
operational prior to the start of an event,
be easily accessible to all employees and
used for no other purpose.
Handwashing sink(s) must be supplied with
running water at a temperature between
707 and 1107, soap, nailbrush and
disposable towels.
Gloves, wet -wipes or hand sanitizers are
not substitutes for handwashing.
Hands must be washed before working with
food, clean equipment and utensils; after
smoking, eating or drinking, or using toilet
facilities; or any time hands become
contaminated.
MOBILE FOOD UNIT
Limiting bare hand Approved sanitizers may include chlorine
bleach, quaternary ammonium or iodine.
contact Always follow label instructions. Use the
required sanitizer solution strength and
Limit bare hand contact with ready -to -eat contact time.
or cooked foods by wearing disposable
gloves or using utensils, deli tissue,
spatulas, tongs or other dispensing
equipment.
Healthy employees
Employees who have been ill with vomiting
and/or diarrhea should not work in a food
establishment for at least 24 hours after
their symptoms end.
Person in charge
The person in charge (PIC) must be present
during all hours of operation and service.
The PIC must be able to demonstrate
knowledge of foodborne illness prevention
as it relates to the food preparation
processes of the MFU. The PIC is
responsible for providing employees with
safe food handling information needed
while performing theirjob and to ensure
the employees follow approved procedures.
Food sources
All food, beverages and ice must be
obtained from approved sources. Food
cannot be prepared or stored in a home.
Off-site preparation or storage must be
done at a licensed food establishment.
Cleaning and sanitizing
Utensils and equipment must be washed,
rinsed, sanitized and air dried after each use
in an approved sanitizer at the required
strength and contact time.
Damp or soiled wiping cloths must be
stored in an approved sanitizer at the
required strength. Provide an appropriate
test kit to check the concentration of the
sanitizer used.
Avoiding cross -
contamination
Do not cross -contaminate ready -to -eat
foods with raw meats, poultry and fish.
Common cross -contaminated items may
include cutting boards, cooking utensils,
cloths, aprons and hands.
Ice must be stored and handled as a food
product. Drained ice used to cool beverages
must not be used in drinks or food
preparation.
Safe food
temperatures
Cook all potentially hazardous food to the
following temperatures or hotter: poultry,
1657; ground beef, sausage, gyro, 155°F;
pork, 1557; fish, shrimp, shell eggs, 145°F;
beef steak, beef roast, Iamb, 1457.
Hold hot foods at or above 140Y. Hold cold
foods at or below 41°F. Never thaw foods
on the counter.
Provide accurate thermometers for
monitoring food temperatures and in all
refrigeration units.
MOBILE FOOD UNIT
Resources
Mobile Food Unit, Seasonal Temporary Food Stand, and
Seasonal Permanent Food Stand Construction Guide
(http://www.health.state.mn.us/divs/eh/food/license/mfu
seaconguide.pdf)
Licensine
(http://www.health.state.mn.us/divs/eh/food/license/ind
ex.html)
Plan Review
(http://www.health.state.mn.us/divs/eh/food/license/pla
nreview.html)
MDH Food Business Safety
(http://www.health.state.mn.us/divs/eh/food/)
Minnesota Department of Health
Food, Pools, and Lodging Services
PO Box 64975
St. Paul, MN 55164-0975
651-201-4500
hea Ith.food lodzi nztu7state.mn. us
Food. Pools. and Lodging Services
(http://www.health.state.mn.us/divs/eh/fpls/)
OCTOBER 2015
REVISION 4.0
To obtain this information
in a different format, call:
651-201-4500
3
MDH DISTRICT OFFICES
• Bemidji
218-308-2100
• Duluth
218-302-6166
• Fergus Falls
218-332-5150
• Mankato
507-344-2700
• Marshall
507-476-4220
• Metro
651-201-4500
• Rochester
507-206-2700
• St. Cloud
320-223-7300
OCTOBER 2015
REVISION 4.0
To obtain this information
in a different format, call:
651-201-4500
3
I
It
Mobile Food Unit,
Seasonal Temporary Food Stand, and
Seasonal Permanent Food Stand
Construction Guide
MINNESOTA DEPARTMENT OF HEALTH
ENVIRONMENTAL HEALTH DIVISION
FOOD. POOLS. AND LODGING SERVICES SECTION
MOBILE FOOD UNIT, SEASONAL TEMPORARY FOOD STAND,
AND SEASONAL PERMANENT FOOD STAND
CONSTRUCTION GUIDE
Minnesota Department of Health
Environmental Health Division
Food, Pools, and Lodging Services Section
P.O. Box 64975
St. Paul, Minnesota 55164-0975
Phone: 651-201-4500
Website: www.health.state.mn.us/divs/eh/food/license/i)lanreview,html
if you require this document in another format contact 651-201-4500
Page 2 of 16 July 2015
Revision 4.0
aWe of Contents
Purpose...................................................................................................................5
Definitions...............................................................................................................5
MobileFood Unit..................................................................................................................... 5
Seasonal Temporary Food Stand............................................................................................. 5
Seasonal Permanent Food Stand............................................................................................. 5
Restrictions.............................................................................................................. 6
Plan Submittal and Review...................................................................................... 6
PlanReview Process................................................................................................................ 6
New construction or extensive remodeling......................................................................6
Previously or currently licensed in another state.............................................................. 6
PlanSubmittal.......................................................................................................................... 7
Licensing and Preoperational Inspection................................................................................. 8
General Equipment Information..............................................................................9
Equipment Design and Construction....................................................................................... 9
Equipment Numbers and Capacities....................................................................................... 9
UnapprovedEquipment........................................................................................................10
Sinks.......................................................................................................................11
HandwashingSinks................................................................................................................11
Manual Warewashing Sink.................................................................................................... 11
FoodPreparation Sink........................................................................................................... 11
Summary of Sink Requirements............................................................................................ 11
VentilationSystems............................................................................................... 12
Tables, Counters and Cabinetry.............................................................................12
Food -Contact Surfaces........................................................................................................... 12
Non -food -contact Surfaces....................................................................................................13
Page 3 of 16 July 2015
Revision 4.0
Floors, Walls and Ceilings......................................................................................14
Floors..................................................................................................................................... 14
Wallsand Ceilings.................................................................................................................. 14
Utilities..................................................................................................................15
WaterSupply.........................................................................................................................15
Drinking Water and Wastewater Holding Tanks and Water Heaters.....................................15
SewageDisposal.................................................................................................................... 15
UtilityService Lines................................................................................................................ 16
Q.� .. •.h1'�F'.4:'- - _. _ �T� X56': �.s... � Yui
Page 4 of 16 July 2015
Revision 4.0
Purpose
This document is intended to assist individuals or groups in submitting plans to the Minnesota Department of
Health (MDH) for mobile food units (MFU), seasonal temporary food (STF) stands, and seasonal permanent
food (SPF) stands. Construction, equipment, and operational standards outlined in this guide are minimum
requirements per the Minnesota food code.
MFU, STF, and SPF in Minnesota are licensed by a variety of different agencies. The menu and location of
operation will be used to determine which agency is responsible for plan review, licensing, and inspection.
To determine whether your license will be issued by MDH, your local jurisdiction, Minnesota Department of
Agriculture (MDA), or Indian Health Services, see the Food, Pools, and Lodging Services' website at
www.health.state.mn.us/divs/eh/food/license/index.html or call MDH at 651-201-4500.
MDH will not review plans nor license mobile food units and seasonal temporary food stands that do not
have scheduled events or areas of operation in MDH jurisdictions.
Definitions
Minnesota Statutes, section 157.15 defines a mobile food unit, seasonal temporary food stand, and seasonal
permanent food stand as:
Mobile Food Unit
"Mobile food unit means a food and beverage service establishment that is a vehicle mounted unit, either:
(1) motorized or trailered, operating no more than 21 days annually at any one place, or operating more than
21 days annually at any one place with the approval of the regulatory authority as defined in Minnesota Rules,
part 4626.0020, subpart 70; or
(2) operated in conjunction with a permanent business licensed under this chapter (157) or chapter
28A at the site of the permanent business by the same individual or company, and readily movable, without
disassembling, for transport to another location.
Seasonal Temporary Food Stand
"Seasonal temporary food stand" means a food and beverage service establishment that is a food stand which
is disassembled and moved from location and location, but which operates no more than 21 days annually at
any one location, except as provided in paragraph (b).
(b) A seasonal temporary food stand may operate for more than 21 days annually at any one place with the
approval of the regulatory authority, as defined in Minnesota Rules, part 4626.0020, subpart 70, that has
jurisdiction over the seasonal temporary food stand.
Seasonal Permanent Food Stand
"Seasonal permanent food stand" means a food and beverage service establishment that is a permanent food
service stand or building, but operates no more than 21 days annually.
Page 5 of 16
July 2015
Revision 4.0
Restrictions
Menu and process determine the type of equipment required and whether the operation can be approved.
Complex food items usually require additional or specialized equipment, and will not be approved unless
necessary equipment is provided.
All food storage and preparation must take place in the stand, unit or at a permanent approved food
establishment. Food may not be stored or prepared in a private home.
The challenges of safely preparing, storing, and transporting large volumes of food typically associated with
catered events present increased food safety risks. Catering operations cannot be conducted from MFU, STF
or SPF unless approved by the regulatory authority and adequate provision is made for the safe storage and
handling of the large volume of foods associated with catered events.
(Minnesota Statutes. sections 157.15 and 157.16)
(Minnesota Rules. parts 4626.0130; 4626.1425; 4626.1720. item D)
Plan Submittal and Review
Plans must be submitted to MDH at least 30 days before beginning construction, extensive remodeling or conversion
of an existing structure to MFU, STF or SPF. Follow steps outlined in Plan Review Process and Plan Submittal sections.
Plan Review Process
The MDH plan review process follows these steps:
New construction or extensive remodeling*
1. Submit your plan review application, all required
information and appropriate fee. MFU, STF or
SPF plan review application is available at
www.heakh.slate.mn.us/divs/eh/fbodAicense/praptfs.
2. MDH plan review staff reviews plans in the order
they are received. In order to provide timely and
accurate review of your application, all required
information listed in "Plan Submittal' must be
received before MDH staff can complete your
plan review.
3. MDH plan review staff calls or emails you
when review starts, and to request any needed
additional information.
4. When review is complete, you will receive
a letter reporting the findings of the review
(approval or denial).
5. Wait to begin construction until after plans are
approved.
Page 6 of 16
*Extensive remodeling is an addition or change
to the physical facility, major equipment
addition or the addition of equipment due to
menu change of MFU, STF or SPF.
Previously or currently licensed in another
state
1. Submit pages land 2 of your plan review
application and appropriate fee. MFU, STF or SPF
plan review application is available at
www health.state.mn.us/divs/eh/fbodAicense/praptfs.odf..
2. MDH plan review staff reviews plans in the order
they are received. MDH staff will contact you to
make an appointment to inspect your MFU or STF.
3. If MFU or STF does meet requirements, MDH staff
will provide a license application.
4. If modifications are required before licensure,
you will need to complete all steps for new
construction or remodeling.
M
July 2015
Revision 4.0
In some circumstances, MDH can issue a license without plan submittal and review for MFU, STF or SPF if
the establishment has previously been licensed by MDA or MDH- or MDA -delegated agency. However, an
inspection and license fee is required to determine if the MFU, STF or SPF is in compliance with Minnesota
statutes and rules, and other applicable regulations.
Please contact MDH at 651-201-4500 if you have questions about whether a plan review is needed for your
MFU, STF or SPF.
Plan Submittal
Submit plans with the completed application, all the required information and correct fee to:
Mailing Address
Street Address
Minnesota Department of Health
Minnesota Department of Health
Food, Pools, and Lodging Services- Plan Review
Orville L. Freeman Building
P.O. Box 64975
625 Robert Street North
St. Paul, MN 55164-0975
St. Paul, MN 55155
Plans may take up to 30 days to review. Incomplete plans may take longer. Your plan review will not be
completed until all information has been received. Make sure to include all of the following when you submit
your completed plan review application and the required fees.
• A brief description of the proposed project.
• Intended menu including a description of how, when, and where food will be received, stored, prepared,
and served.
• Easily readable layout to scale indicating the location of all equipment (e.g., cooking equipment, hood,
refrigerators, food prep counters, handwashing sink(s), three -compartment sink, and food prep sink).
• Intended materials for floors, base coving, walls and ceilings.
• Manufacturer's equipment specifications sheets for all equipment, including sinks.
• Size of water heater, and fresh water and wastewater holding tanks.
• Intended materials for counters and cabinetry.
• Commissary agreement, if required.
• List of intended, scheduled events or areas of operation if known.
In addition to the items listed above, other information may be requested during the plan review process.
For further information and application, please refer to the websites below or contact MDH at 651-201-4500.
Mobile Food Unit: www.heaIth.state.mn.us/divs/eh/food/license/mfureview.htmI
Seasonal Temporary Food Stand: www.health.state.mn.us/divs/eh/food/license/temt)season.htmi
Seasonal Permanent Food Stand: www.health.state.mn.us/divs/eh/food/license/seasperm.html
Page 7 of 16 July 2015
Revision 4.0
Licensing and Preoperational Inspection
Once plans are approved and construction is completed, follow these steps to get your MFU, STF, or SPF
licensed:
1. Apply for a license.
Contact MDH to request a license application.. The license fee is separate from the plan review fee.
Submit the completed license application and required license fee before contacting MDH to request a
preoperational inspection.
2. Have your MFU, STF or SPF inspected.
Contact MDH 14 days before the first event to schedule a preoperational inspection. Bring the MFU
or STF to an agreed MDH office or public location for the preoperational inspection. MDH staff cannot
conduct inspections at a private residence. Have all equipment present, correctly installed and
operational. Completely set up a STF. SPF preoperational inspections are conducted on site.
3. Post the license and decal during operation.
MDH will issue a license and permanent decal after approval. Post the original license and permanent
decal in the unit at all times. The license is valid for one year and must be renewed annually.
(Minnesota Statutes. section 157.16)
(Minnesota Rules, parts 4626.0020 4626.1720 4626.1725 4626.1745. 4626.1750. 4626.1755.4626.1765.
4626.1770)
Page 8 of 16 July 2015
Revision 4.0
General Equipment Information
Include specifications, proposed locations and intended uses for all equipment in submitted plans.
Equipment Design and Construction
The most common certifying groups for equipment are:
Certifying Group
Mark
NSF International (NSF)
ONSF
Intertek
"ETL Sanitation."
ONMarked
Underwriters Laboratory (UL)
Marked "classified UL EPH."
Canadian Standards Association (CSA)
SPW
Marked "CSA sanitation to NSF/ANSI."
SANITATION
! .10111 i
Equipment may not be changed or altered from its original design.
All custom fabricated equipment must be made by an NSF custom fabricator and bear a sticker indicating the
equipment meets the standard. Equipment must be designed for its intended use. Equipment (e.g., heating
elements for hot holding units, sinks, smokers or any other equipment) cannot be homemade.
Used equipment may be approved as part of your plan if it:
• Met existing applicable standards when it was manufactured.
• Is in good repair.
• Is easy to clean.
• Has non-toxic food -contact surfaces.
• Does not pose a health hazard.
Equipment Numbers and Capacities
Provide mechanical equipment that meets the cooking, heating, ventilation and hot and cold holding needs
of the establishment. Install and use equipment as intended by the manufacturer. Picnic coolers may not be
used for food storage except for bottled and canned beverages. Display coolers may only be used for canned or
bottled beverages or prepackaged foods.
Page 9 of 16 July 2015
Revision 4.0
Unapproved Equipment
Examples of equipment that is frequently submitted but not approved include:
• Unfinished wood
• Household roasters/slow
cookers
• Galvanized hoods and
containers
• Enamelware
• Paintbrushes
• Wooden spoons
• Plastic tables
• Drills
• Non-food grade plastic
containers
• Tubing or beverage cold
plates in contact with
stored ice
(Minnesota Rules. parts 4626.0020 4626.0450 4626.0495 4626.0505. 4626.0540 4626.0590. 4626.0595
4626.06751
�;_ .-' 'hPFS:" - 1tit' ..iRil�lfflSs°d m.:• `i!N�
Page 10 of 16 July 2015
Revision 4.0
Sinks
Include specifications, proposed locations and intended uses for all sinks in submitted plans. All sinks must
be manufactured to NSF Standard No. 2 and may not be constructed from stainless steel pans or other
components not originally designed as sinks.
Handwashing Sinks
Provide at least one handwashing sink, either free standing or installed into an approved counter. Locate
handwashing sinks to provide easy access for all employees who are preparing food, dispensing food and
beverages, conducting warewashing, and using the restroom.
Each handwashing sink must be provided with hot and cold water under pressure through a mixing valve or
combination faucet. MDH may require splash guards at handwashing sinks to limit contamination of food,
beverages, clean equipment or single -use items. Handwashing sinks in MFU must be permanently installed.
Portable handwashing sinks are allowed in STF and SPF.
Manual Warewashing Sink
Provide a sink with at least three compartments either free standing or installed into an approved counter.
Each compartment must be large enough to allow immersion of the largest utensil or piece of equipment used
in the operation. All compartments must be part of the same piece of equipment. The warewashing sink must
be supplied with water under pressure with a mixing valve. Warewashing sinks in MFU must be permanently
installed. Portable warewashing sinks are allowed in STF and SPF.
Food Preparation Sink
If the proposed menu calls for a food preparation process requiring washing or thawing of food in a sink, include a
food preparation sink in submitted plans. The sink must be designed for use as a food preparation sink.
Summary of Sink Requirements
The following table summarizes the sink requirements for MFU, STF, and SPF. Handwashing and
warewashing sinks are always required. Food preparation sinks may or may not be required.
Type of Sink
Mobile Food Unit
Seasonal Temporary Food Stand &
(Water must be supplied under pressure)
Seasonal Permanent Food Stand
HandwashingSink(s)
Permanently installed
May be portable
Warewashing Sink
Permanently installed
May be portable
Food Preparation Sink
Permanently installed
May be portable
Water must be supplied under pressure
(Minnesota Rules. parts 4626.0300, 4626.0315. 4626.0320, 4626.0505, 4626.0680 4626.0780, 4626.0955
4626.1095, 4626.1110 4626.1860)
Page 11 of 16 July 2015
Revision 4.0
Ventilation Systems
Include specifications and proposed locations for ventilation hoods in submitted plans. Design and install
ventilation systems according to Minnesota Rules, chapter 1346, Minnesota mechanical and fuel gas codes.
Part 1346.0507 provides commercial kitchen hood requirements for some equipment.
Adequate ventilation constructed to NSF Standard No. 2 is required for cooking equipment that produces excessive
steam, condensation, vapors, obnoxious or disagreeable odors, smoke and fumes.
Design ventilation systems to prevent grease or condensation from draining or dripping onto food, equipment,
utensils, walls, ceiling, linens and single -service articles. Grease filters used in an exhaust ventilation hood or
other grease extracting equipment must be designed to be readily removable for cleaning and/or replacing if
not designed to be cleaned in place.
(Minnesota Rules, parts 4626.0495. 4626.0505. 4626.0550, 4626.0690, 4626.1380 4626.1475, 4626.1860)
Tables, Counters and Cabinetry
Include specifications, proposed locations and intended uses for all tables, counters, cabinetry, and customer
self-service areas in submitted plans.
Food -contact Surfaces
Provide enough approved food -contact surfaces to meet the food preparation and warewashing needs of your
establishment.
Plastic laminate surfaces or plastic tables are not acceptable as food preparation surfaces. All food preparation
must take place on approved food -contact surfaces.
Examples of activities requiring approved food -contact surfaces include:
• Chopping, cutting or mixing raw foods
• Cooking foods using equipment such as grills, deep fryers, flat tops, or ovens
• Assembling foods such as sandwiches or salads
Place tabletop cooking equipment on NSF Standard No. 2 tables. Examples include:
• Grill
• Deep fryer
• Flat top
• Oven
Page 12 of 16 July 2015
Revision 4.0
Stainless steel top surfaces are required for some types of equipment. Examples include:
• Hot plate
• Waffle iron
• Saute station
Non -food -contact Surfaces
Provide enough approved non -food -contact surfaces to meet the
needs of your establishment. Non -food -contact surfaces
If non -food -contact surfaces will be exposed to splash or other food are commonly approved for:
soiling, or will require frequent cleaning, they must be constructed point of sale counters, dry
of a corrosion -resistant, nonabsorbent, and smooth material. Non- goods storage cabinets, and
food -contact counters and cabinets can be plastic laminate or other drop-in sinks.
nonabsorbent material. Unfinished wood is not allowed.
Make sure that counters and cabinets do not have unnecessary
ledges, projections, and crevices. Hollow enclosed base cabinets are prohibited. Design and construction
should allow easy cleaning and maintenance.
Stainless steel, laminated top or other equivalent nonabsorbent surfaces are allowed for some types of
equipment. Examples include:
• Beverage dispensing such as espresso or coffee machines, pop or milk dispenser and blenders
• Display merchandiser such as popcorn machine, pizza display, hot dog roller
• Counter -top warmer such as soup warmer
• Handwashing, food preparation sink and warewashing sink
• Tabletop refrigerator or freezer
(Minnesota Rules. oarts 4626.0450, 4626.0490 4626.0495, 4626.0505 4626.0515, 4626.0540, 4626.0545)
Page 13 of 16 July 2015
Revision 4.0
Floors, Walls and Ceilings
Design, construct and install floors, walls and ceilings in MFU, STF, and SPF so that they are smooth and easily
cleanable. Use durable, nonabsorbent, non -wood materials.
Prior to selecting floor, wall and ceiling surfaces for a MFU, STF or SPF; owners, design professionals, and
others involved in preparing the plans should consider the following factors:
• Type and amount of traffic
• Type of soil and cleaning methods
• Life span of the surface
Floors
When operating STF and SPF on machine -laid asphalt or concrete that
is sloped to drain, an additional flooring surface is not required.
When operating STF and SPF on grass, dirt or gravel, provide a
surface such as mats, removable platforms or duckboards that are
easily cleanable. Mats and duckboards must be constructed of
nonabsorbent, nonwood, grease -resistant material.
Walls and Ceilings
Wall and ceiling surfaces must be smooth, durable, and easily cleanable.
Stainless steel is required behind cooking equipment.
Provide a canopy or other form of overhead protection for STF
and SPF. All equipment must fit under the overhead protection
MFU, STF, or SPF must provide protection during adverse
weather. Food activities must cease if protection from adverse
weather fails.
Protect food preparation and cooking areas by a shield or separation
distance to ensure customer safety and to prevent food contamination
by customers. Examples include ropes, equipment or other structures.
Common flooring surfaces
include: ceramic, porcelain or
quarry tile; commercial grade
vinyl or epoxy flooring.
Common wall surfaces
include: fiberglass -reinforced
panel (FRP), ceramic tile, or
stainless steel behind cooking
equipment.
Common ceiling surfaces
include: painted drywall or
smooth metal or vinyl tile.
(Minnesota Rules. oarts 4626.1325.4626.1335.4626.1355, 4626.1360 4626.1860)
Page 14 of 16 July 2015
Revision 4.0
Utilities
Include specific information for water supply, water heaters, sewage disposal system, and other utilities in
submitted plans. Provide utilities to meet the needs of your MFU, STF and SPF.
Water Supply
Identify the source of water for your establishment in submitted
plans. Provide an adequate supply of water to meet the needs of
your establishment.
Use only drinking water from an approved source according to
Minnesota Rules, chapter 4715, plumbing code; chapter 4720,
public water supplies; and chapter 4725, wells and borings.
The water inlet must be protected from contamination and
be designed to prevent attachment of a non -potable service
connection. Hoses used to obtain water must be of food grade
quality and be provided with an approved backflow preventer.
Garden hoses are not allowed.
Several different terms, such
as drinking water, potable
water, and fresh water, are
used to describe water that
is safe for use in a MFU, STF
and SPF.
Drinking Water and Wastewater Holding Tanks and Water Heaters
Drinking water tanks must be designed for holding potable water, be easily cleanable, of sufficient capacity to
meet the needs of the operation and constructed of an approved food grade non-toxic material.
A wastewater, or grey water, holding tank must be provided which is sized 15 percent larger in capacity than
the water supply tank. MFU must have wastewater and fresh water tanks permanently installed on the unit.
A water heater must be adequately sized to meet the demands of the foodservice facility.
Recommended guidelines for MFU;
• 20 gallon fresh water tank
• 25 gallon grey water tank
• 6 gallon water heater
Sewage Disposal
Identify the method of sewage disposal (public or private) for your establishment in submitted plans. Provide a
sewage disposal system that meets the peak sewage needs of your establishment.
Wastewater must be removed in such a manner that a public health hazard or nuisance is not created.
Wastewater must be discharged into a sanitary sewage system. Dumping any wastewater onto the ground or
storm sewer is prohibited.
Page 15 of 16 July 2015
Revision 4.0
Utility Service Lines
Exposed utility service lines and pipes must be installed so they do not obstruct or prevent cleaning of the
floors, walls and ceilings. Electrical service must comply with Minnesota Rules. chapter 1315. Contact electrical
inspections for information at www.dli.mn.gov/CCLD/Electrical.asp or 651-284-5026.
(Minnesota Rules, parts 4626.0980, 4626.0995.4626.1015 4626.1025 4626.1060, 4626.1340.4626.1845.4626.1860
Page 16 of 16 July 2015
Revision 4.0
Houston, TX Code of Ordinances Page 1 of 1
DIVISION 2. - FOOD TRUCKS
Sec. 32-240. - Operation.
(a) It shall be unlawful for any person to operate a food truck in any park.
(b) It shall bean affirmative defense to prosecution under this section that the actor is:
(1) Operating under a special event permit issued pursuant to chapter 25 of this Code;
(2) Operating under a contract awarded pursuant to the city's procurement procedures set forth
in chapter 15 of this Code; or
(3) Operating under the authority of a concession contract authorized pursuant to section 32-8(b)
of this Code.
(Ord. No. 2016-65. § 2(Exh. A), 1-20-2016)
Sec, 32-241. - Authority of the director to promulgate rules
The director is authorized to promulgate additional rules and regulations regarding the permitting
and operation of food trucks in city parks. The promulgation of such rules and regulations shall
conform to the provisions of subsection 32-5(a) of the Code.
(Ord. No. 2016-65, § 2(Exh. A), 1-20-2016)
about:blarI 5/19/2016
Office Inspection Hours
Monday through Friday
12:00pm to 5:00pm
No appointment necessary
RI�o Mobile Food Program
P 9 1645 E Roosevelt St
Phoenix, AZ 85006
(602) 506-6872
(602) 372-0622 (TDD)
Introduction
According to the Maricopa County Environmental Health Code, MOBILE FOOD UNIT
means and refers to an enclosed vehicle -mounted food establishment designated to be readily
movable from which food is composed, compounded, processed or prepared and from which
food is vended, sold or given away.
Each unit must be operated in full compliance with the Maricopa County Environmental
Health Code and all other applicable regulations.
Office Hours
Location: 1645 E. Roosevelt, Phoenix, under the awning at the west end of the Public Health
building.
Office Hours: Monday to Friday from 9am to 5pm. Closed holidays.
Inspection Hours: MONDAY -FRIDAY 12PM TO 5PM OR BY APPOINTMENT.
Permits
All Mobile Food Units must be in full compliance before any permit is issued. New units, ve-
hicles that have not been permitted in the last three years, and units that have undergone modi-
fications are required to go through the plan review process and pay any associated fees.
In order to renew or obtain a permit, each unit must have a passing inspection on file that has
been completed within the last three months. To receive an inspection, the mobile food unit
must be fully operational, with all water tanks filled and equipment functional. No electrical
power or water supply is available at the inspection office. In addition, the following informa-
tion is required:
♦ Properly completed application
=> A plan review application is also required for plan submittals.
o Vending route
e Signed Commissary agreement
o Toilet Use agreement (if applicable)
o Permit fee
♦ Documentation indicating individual's lawful presence in the United States (n/a for re-
newals, Corporations, LLCs, or other similar organizations).
General Operating Requirements for all Mobile Food Unit Permits
Food Products
♦ All food & beverages must be from an approved source, be safe, unadulterated, and hon-
estly presented. All homemade food products are prohibited (including condiments).
All packaged foods shall be labeled in accordance with FDA guidelines (product name,
processor name, address/phone of processor, weight & ingredients must be in English). Re-
cords of food purchases, invoices, and receipts must be kept with the operation & be avail-
able for review during routine inspections for at least 90 days following the date ofpur-
chase.
♦ Ice that is consumed or contacts food directly shall be obtained only in chipped, crushed,
or cubed form. Ice that is obtained from outdoor ice towers at the commissaries is not ap-
proved for use in beverages or for human consumption.
♦ All condiments must be dispensed from squeeze bottles, pump dispensers, individual pack-
ets or condiment containers with self-closing lids.
♦ All potentially hazardous foods prepared or sold from a mobile food unit must be pre-
pared on the same day of sale or service. Hold over of potentially hazardous food from a
previous day's operation is prohibited.
Set-up of unit
♦ All mobile food units must be maintained readily movable at all times. Temporary con-
nections to sewer and water are generally not allowed and only under specific circum-
stances.
♦ Temporary electrical connection may be used for units operating at a set location; however,
the mobile food unit must be equipped with an alternate power source as a back up.
♦ All food service & preparation must occur from within the mobile food unit. Outside
grills, smokers, buffets or other pieces of equipment are not allowed.
Signage/ Permit Stickers
♦ The business name and vehicle number must be plainly indicated on the two sides and the
rear of the unit. Letters must be of contrasting colors and at least three inches high and a
stroke width 3/8 inches wide.
♦ Permit stickers must be clearly visible from the rear exterior of the vehicle. In addition, the
permit to operate must be maintained with the vehicle at all times. Photocopies are not al-
lowed.
Food Safety knowledge
♦ Food service workers are required to obtain food service worker cards. Please call (602)
506-2960 for information on testing and locations.
♦ A Certified Food Manager card is required for the person who oversees all aspects of the
food service on the Mobile Food Unit. The person in charge has 90 days to obtain the certi-
fication. Testing for this certification can not be obtained through Maricopa County.
Plan Submittal
One complete set of plans must be submitted for each vehicle or trailer. The plans must be
drawn to scale (e.g. 1/4" = 1 ft.) on 8%z X 11 inch white paper with dark ink only, blue prints,
or other standard floor plans. The plans must show schematic TOP VIEW of equipment layout
and model numbers, etc. and SIDE VIEW of electrical and plumbing installations.
Write the business name and submittal date on each page of the plans. Also include the num-
ber of pages submitted (i.e. page 4 of 6).
Generally, the plan review process takes up to 10 business days to complete.. For those indi-
viduals who require faster service, an expedited plan review can be done at an additional fee.
Expedited plan review requires up to five (5) business days to complete.
Please contact the Mobile Food Program for the current fee schedule.
After your plans have been reviewed, a Notification of Plan Review Approval letter will be
mailed. Upon receipt of this letter, you may proceed with construction, remodeling, or conver-
sion of the unit. Please be sure to review the letter for any changes and modifications that may
be needed to your unit before a permit can be issued.
When construction and/or any required upgrades/modifications have been made, bring the mo-
bile food unit to the office for an inspection. The mobile food unit must be clean and all equip-
ment (including refrigerators, steam tables, vent hoods and water heaters) operating. If the unit
is in compliance with the Maricopa County Environmental Health Code, a permit will be is-
sued.
Plan Requirements
The plans and specifications for all Mobile Food Units shall include the following information:
♦ Proposed layout, mechanical schematics, construction materials, and finish schedules. The
plans should be submitted with a 1/4 inch = 1 foot scale and must include the following:
♦ Provide details in the plans such as the capacities, positioning, and placement of the
potable water tank, wastewater tank, and hot water heater. In addition, the placement
of the water inlets and outlets for the potable and wastewater tanks.
♦ Number, types and location of all sinks and drain boards. In addition, provide the di-
mensions for all sink compartments and drain boards.
♦ Refrigeration and other cold holding equipment.
♦ Food preparation and service areas. Provide the dimensions of the serve out windows.
♦ Dry goods storage areas.
♦ Show the location of vents for the water tanks and the backflow prevention and over-
flow devices in the plumbing system.
♦ Provide a finish schedule (i.e. stainless steel, FRP, etc.) for the floor, wall, and ceiling
surfaces.
♦ Show the design, positioning and placement of the hood/ventilation system.
Construction Requirements
The following list is meant to help outline certain requirements of the Maricopa County Envi-
ronmental Health Code (Chapter VIII). Is it not all inclusive and other requirements may be
applied depending on the menu and special needs of the unit.
General specifications:
♦ Equipment must be constructed of approved material, be adequate in size, easily cleanable,
and in good repair. Equipment design, construction, and installation must be certified by an
ANSI (American National Standards Institute) accredited certification program, such as
NSF, UL or equivalent The use of household refrigerators, stoves, sinks, vent hoods, and
other equipment is not permitted.
♦ Food contact surfaces in the food preparation and utensil washing areas shall be free of
breaks, open seams; cracks, chips, inclusions, pits, sharp internal angels, corners, and crev-
ices. Formica, Melamine, laminated shelving or similar surfaces are not permitted in food
preparation, production or ware washing areas.
♦ The cab or driving portion of the vehicle must be separated from the food preparation and
serving area by a permanent solid wall partition.
♦ Wall surfaces may be FRP, stainless steel or aluminum.
Floor surfaces used may be aluminum diamond plate, stainless steel, or commercial grade
vinyl composition tile or sheets.
♦ Ceiling surfaces could be stainless steel, plastic laminate, plastic coated fiberboard metal
clad fiberboard or FRP.
11 Construction Requirements (continued)
Service opening specifications:
Service openings shall be limited to 216 square inches (such as 12"X18") each, and
equipped with a self-closing screen or window.
♦ Multiple service opening shall be at least 18 inches apart.
♦ Protect the serve -out windows against entrance of pests with approved, self-closing
screens, windows, or mechanical air curtains over windows.
Sink specifications:
Provide a permanently installed hand wash sink in the food preparation area. The sink
must be at least 9" long, 9" wide, and 5" deep.
Provide an NSF approved, or equivalent, stainless steel three -compartment sink with two
integral drain boards that are at least 144 square inches in size. A stainless steel drain rack
mounted directly above the sink may be used in lieu of one drain board, Each sink basin
must be at least 12" long, 12" wide, and 10" deep. In all cases, each compartment must be
large enough to submerge the largest item to be washed.
♦ Sink faucets shall be mixing or combination type, shall provide at least 1 gallon per minute
flow rate, and shall reach all compartments in multi -compartment sinks.
Tank specifications:
♦ Provide a permanently mounted potable water tank that can hold a minimum capacity of 30
gallons. This potable water system must be directly and fully recharged when filled from a
water inlet. The water heater capacity should be included in the potable water system ca-
pacity if the water from the water heater's tank can be fully discharged when the potable
water tank is empty.
♦ Provide a permanently installed wastewater storage tank that is 15% greater than the com-
bined capacity of all tanks that can hold potable water. This would mean all potable water
tanks plus the water heater tanks capacity.
♦ The water heater shall be of adequate capacity and recovery rate to furnish a continuous
supply of hot water whenever the vehicle is in operation. Minimum capacity is 5 gallons.
Exhaust hood specifications:
All hoods must comply with the latest Uniform Mechanical Code.
♦ Cominercial cooking or display equipment, which produces smoke, steam, grease, mists,
particulate matter, condensation, vapors, fumes, odors, or create sanitation or indoor air
quality problems will require a hood.
♦ Hoods shall be designed and installed to prevent grease and condensation from collecting
on walls, ceilings, and dripping into food or onto food contact surfaces.
♦ Canopy hoods must have at least a 6 inch overlap, over all cooking surfaces, on all open
sides. All hoods shall be flashed solid to the ceiling or adjacent walls.
♦ Exhaust fans, makeup air fans and inside fan motors on units supplying make-up air shall
be interlocked so they operate simultaneously and shall be operated by a single switch.
♦ Hoods should be constructed of stainless steel, be NSF approved or equivalent in design,
be equipped with vertical baffle -type filters oriented at a 45 degree angle.
Construction Requirements (continued)
Plumbing specifications:
♦ All materials used in the construction of the plumbing system must be drinking water ap-
proved, including water holding tank(s), pipes, pumps, hoses, connections, etc.
♦ Provide a food grade water hose designated for drinking water use only. This hose is to be
used only to fill the fresh water tank. Store the hose on the vehicle with ends fastened to-
gether.
♦ All connections on the vehicle for waste disposal shall be of different size or type than
those used for supplying potable water to these vehicles. The waste connection shall be lo-
cated lower than the water inlet connection to preclude contamination of the potable water
system. In addition, wastewater outlet shall be greater than I" unless otherwise approved
by the Department.
♦ All water tanks, pumps, and hoses shall be flushed and sanitized before being placed in ser-
vice after construction, repair, modification, and periods of nonuse longer than 7 -days. Po-
table water tanks shall be flushed and sanitized monthly.
Lighting specifications:
♦ Minimum lighting requirements are 50 foot candles where a food employee is working
with food. All bulbs must be shatterproof or shielded.
Commissary
The commissary is a base of operations for all mobile food units, pushcarts, and food peddlers
selling potentially hazardous foods (ice cream trucks exempt). Every mobile food unit is re-
quired to operate from an approved commissary and report to the commissary at least once
during each operating day. All support and servicing activities must be carried out at the ap-
proved commissary. These activities include disposing of wastewater into the sanitary sewer
system (wastewater cannot be discharged into a storm drain or onto the ground), washing the
vehicle, recharging the potable water tank. In addition, the commissary may be used to store
food and food equipment, conduct food preparation (i.e. cutting raw beef, preparation of foods
that require cooking & cooling). These servicing activities cannot be done at a private
residence. A written agreement from an approved commissary must be provided to this De-
partment prior to permit approval. An updated list of approved commissaries, along with the
commissary agreement, can be obtained from the Mobile Food Program. In addition, the op-
erator is required to maintain a commissary visits log that will be reviewed during each routine
inspection.
Plan Submittal Example
ES Foods (Page 1 of 3)
4 Q4 IA
IS IS
u 0
0 0
1 7 3 4Ila
I
Plan Submittal
Plumbing Schematic Examples
ES Foods (Page 2 of 3)
Plan Submittal
CS Foods (Page 3 of 3)
1. Steel storage compartment for chemical storage
2. NSF approved, 3 -compartment sink with 12" x 12"x 10" compartments, 12"
faucet, and 144 = 8" 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 67 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 if provided.
10
Date:
Shawnee Food Access Survey
1. Where do you go to buy your groceries?
2. How often do you go to the store to buy food?
a. Everyday b. 2 times a week c. Once a week d. Twice a month
3
Besides grocery stores, where else do you get food? (mark all applicable)
_Farmers Market _Home garden _Community garden
_Food Bank/Pantry _Senior meal site _Fast food
—Church/Community organization —Home -delivered meals
_Others (please specify)
e. Hardly ever
_School cafeteria
4. How long does it take you to get to your usual grocery store (distance one-way)?
a. 0 -5 minutes b. 5 —10 minutes c. 10 — 20 minutes d. 20 — 30 minutes
e. 30-45 minutes f. > 45 minutes
5. How do you get to the locations where you get your food? (mark all applicable)
Own vehicle Walk Bike Bus/Public transportation
Other
6. On average, how many days a week do you prepare meals at home?
a. 1 b. 2 c. 3-4 d. 5-7
7. How would you rate the quality of the fresh food sold in your local grocery store? (1=WORST, 5=11EST)
Fruits
1
2
3
4
5
Vegetables
1
2
3
4
5
Meats/Protein
1
2
3
4
5
Breads
1
2
3
4
5
Dairy
1
2
3
4
5
8. Are there certain foods you need that are difficult to get in your neighborhood?
No _Yes, which foods?
9. For you, what are the main problems in getting the foods you need?
_Cost of Food _Time for shopping _Distance to the store
_Quality of food _Safety Other (please spew)
10. How often do you eat fresh fruits or vegetables? (circle only one)
0-1 times/week 2-4 times/week once a day 2-4 times/day 5 or more times/day
Shawnee Food Access Survey
11. What would you like to see change in your neighborhood and the community's food system? (choose up to three)
Grocery store in the neighborhood _ Green grocer / produce seller
_More farmers' markets _More fresh food available at the grocery store
_More community gardens _Classes on cooking, canning and preserving food
_Workshops on gardening More emergency food distribution locations
_Other (please specify)
General Demographics
12. What is your zip code?
13. lam:
a. Male b. Female
14. Including yourself, how many people live in your household?
a. 1-2 b. 3-4 c. 5-6 d. 7-8 e: >8
15. What is your age?
a. Under 18 b. 18-30 c. 31-50 d. 51-70 e. >70
16. Circle the following if you use:
a. Food Stamps b. WIC
17. What is your average annual household income?
a. 0 —15,000 b. 15,001— 25,000 c. 25,001— 35,000 d. 35,001 — 50,000
e. 50,000+ f. Don't know g. No response
18. (OPTIONAL) Give us your impression of your neighborhood's present food needs situation. How are you involved?
19. Do you have any additional comments, anything you'd like to add?
Thank YOU for your time and your answers!
Chapter 10 Mobile Food Units; Food Establishment Regulations; Southern Nevada Healt... Page 1 of 21
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Appendices
Table of Contents
Chapter 1
Chapter 2
Chapter 4
Chapter 5
Chanter 6
Chapter 7
Chanter 8
Chanter 9
Chanter 10
Chanter 11
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Food Establishment
Resource Library
Food Regulations
Training
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10-1 Definitions
Food Establishment Regulations
Subparts
Chapter 10
Mobile Food Units
10-101 Annlieability and Listing of Terms
FAQ
10-102 Definitions
Parts
Download Full
6h,*
10-1
Definitions
on the Regulations
10-2
Plan Review
Contact Information
10-3
Food Protection
(702) 759-1258
10-4
Sanitation Requirements
10-102 Detiinitions
10-5
Commissary or Servicing Deno t
enviromnentalhealth
10-6
Personnel
t(dsnhdmail.org
10-7
Administrative Requirements
10-1 Definitions
Subparts
10-101 Annlieability and Listing of Terms
FAQ
10-102 Definitions
Download Full
Regulations: While
10-101 Applicability and Listing of Terms
on the Regulations
10-101.11 Interpretation and Listing of Terms
homepage, click on
Download PDF
The following definitions shall apply in the interpretation and
Download
application of this Chapter.
Individual
10-102 Detiinitions
Chapters: While on
the desired chapter
FOOD SERVICE TRAILER means a MOBILE FOOD
webpage, click on
UNIT designed to be towed on public roads, and having an
Download PDF
enclosed area for storage, handling,, or preparation of FOOD,
and PERMITted as MOBILE FOOD UNITS as a FULL
Download PDF is
SERVICE COACH.
located above the
main navigation.
FROZEN PRODUCT SALES/DELIVERY MOBILE
UNIT means a pick-up truck or similar VEHICLE with
either a built -on or slide -in prefabricated fi•eezer unit, or a
http://southemnevadahealthdistriet.org/food-regulations/chapterl O.php 5/19/2016
Chapter 10 Mobile Food Units; Food Establishment Regulations; Southern Nevada Healt... Page 2 of 21
Environmental Health canopy with a freezer inside for the delivery of PRE-PACKAGED FOOD to
designated addresses. No open FOOD handling or door-to-door sales is allowed.
FULL SERVICE COACH means a MOBILE UNIT, including FOOD
SERVICE TRAILERS, in which FOOD, including PHF (TCS), may be stored,
prepared, cooked, and/or served.
MOBILE UNIT means any properly enclosed VEHICLE in which FOOD,
BEVERAGES, frozen desserts or dairy products and mixes are prepared,
processed, or converted for human consumption, and which is used to sell and
dispense FOOD and BEVERAGES to customers. The team includes full service
"hot" bucks and limited service "ice cream" trucks. The term does not include a
pushcart or any portable unit for the service of FOOD.
PRE-PACKAGED FROZEN NOVELTY TRUCK means a MOBILE UNIT in
which APPROVED menu items are restricted to LOW-RISK FOOD that may
include PRE-PACKAGED, non-PHF (TCS) or LOW-RISK FOOD, including but
not limited to frozen confections, sodas, chips, and candies.
SELF SERVICE PRE-PACKAGED FOOD TRUCK means a MOBILE UNIT
from which customers serve themselves PRE-PACKAGED FOOD.
10-2 Plan Review
Subparts
10-201
Commissary
10-202
Servicing Depot
10-203
Mobile Unit Plans
10-204
Facility and Equipment
10-201 COMMISSARY
10-201.11 PERMIT Requirements
All COMMISSARY facilities operating within Clark County, Nevada, are
required to maintain a health PERMIT issued by the HEALTH AUTHORITY.
10-201.12 EOUIPMENT and Structural Requirements
A COMMISSARY shall meet the EQUIPMENT and structural requirements for a
FOOD ESTABLISHMENT as provided in FOOD Service Establishment Plan
Review Requirements for EQUIPMENT and facilities, and as specified in these
Regulations.
10-202
10-202.11 PERMIT Requirements
All SERVICING DEPOT facilities operating within Clark County, Nevada, are
required to maintain a health PERMIT issued by the HEALTH AUTHORITY.
10-202.12 EQUIPMENT and Structural Requirements
In addition to a valid health PERMIT, SERVICING DEPOTS shall meet the
following requirements:
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Chapter 10 Mobile Food Units; Food Establishment Regulations; Southern Nevada Healt... Page 3 of 21
(A) A room large enough to accommodate a MOBILE UNIT, with
properly constructed walls, ceiling and floors, and proper ventilation
and lighting shall be provided at a SERVICING DEPOT for cleaning
MOBILE UNITS.
(B) Floors shall be properly sloped and drained to a sanitary sewer.
(C) SERVICING DEPOTS are required to have EQUIPMENT
commensurate with the type of FOOD that is being stored during the
MOBILE UNIT's servicing. FOOD holding areas shall be separated
from cleaning areas with partitions or other distinguishable barriers.
(D) There shall be a hose sufficient for washing a MOBILE UNIT at
a SERVICING DEPOT, and a facility to store the hose off the
ground, to prevent CONTAMINATION.
(E) There shall be a sufficient amount of steam or hot water, at a
temperature of at least 170017f20, to properly sanitize the MOBILE
UNIT and EQUIPMENT that is not sanitized with chemical
disinfectants.
(F) There shall be adequate ventilation to prevent the accumulation of
vapors, fumes, or mists during the cleaning and SANITIZATION
processes.
(G) There shall be an APPROVED three -compartment sink.
(H) There shall be adequate drainage and grease collection capacities,
as required by the AGENCY OF JURISDICTION and the HEALTH
AUTHORITY, to prevent FOOD debris and excessive grease fi•om
entering the sanitary sewer system or storm drains.
(I) There shall be a restroom, with at least one toilet and one HAND
WASHING SINK, plumbed with hot and cold running water, stocked
with toilet paper, liquid soap, paper towels, and a covered trash
receptacle as specified in Chanter 6-202.14 of these Regulations. This
restroom shall be accessible to anyone working within the
COMMISSARY or SERVICING DEPOT.
10-203 MOBILE UNIT Plans
10-203.11 Plan Submission
Plans shall be submitted to the HEALTH AUTHORITY, Environmental Health
Plan Review, for all VEHICLES that are to be used as MOBILE UNITS.
10-203.12 Third Party PERMITTING
No MOBILE UNIT shall be rented or sub -leased to a third party without the renter
or lessee obtaining a separate health PERMIT.
10-203.13 General Requirements
The following information shall be provided at the time the plans for MOBILE
UNITS are submitted:
(A) The VEHICLE identification number (VIN) of the VEHICLE
used for the MOBILE UNIT.
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(B) The license plate number and State of issuance of the VEHICLE
used for the MOBILE UNIT.
(C) A description of markings specific to each MOBILE UNIT. The
VEHICLE shall have the name, along with either the address or the
phone member, of the vendor visible from both sides of the unit.
(D) A letter of intent which describes:
(1) The menu for the MOBILE UNIT.
(2) The methods and EQUIPMENT to be used for
cooking, cooling, and holding of FOOD.
(3) Methods for preparing and handling FOOD when
prepared on the MOBILE UNIT.
(E) A signed letter of agreement with the COMMISSARY or
SERVICING DEPOT outlining the services provided to the MOBILE
UNIT which shall include a copy of the COMMISSARY or
SERVICING DEPOT's health PERMIT. An address for the location
of the VEHICLE, when not parked at the COMMISSARY or
SERVICING DEPOT, shall be provided to the HEALTH
AUTHORITY.
(F) Any other information requested by the HEALTH AUTHORITY,
during the Plan Review process, which is necessary to determine the
scope of the FOOD ESTABLISHMENT operations.
10-203.14 Structure and EQUIPMENT
FROZEN PRODUCTS SALES/DELIVERY MOBILE UNITS shall be equipped
with an NSF/ANSI Standard #7 freezer unit. The unit compressor shall be capable
of operating fiom a converter, or other APPROVED method of mechanical
refrigeration, at all times when the VEHICLE is running. The freezer unit shall be
enclosed with an APPROVED thermometer readable from outside the unit.
10-203.15 PRE-PACKAGED FROZEN NOVELTY TRUCKS
PRE-PACKAGED FROZEN NOVELTY TRUCKS shall meet the following
structural, EQUIPMENT, and Plan Review requirements:
(A) An individual shall be able to stand upright inside of the unit
(B) The service shall be from the inside to the outside via service
openings with a maximum of two openings, no larger than 18"
square, with either hinged or slider windows.
(C) The inside finishes of the VEHICLE shall be light in color, and
SMOOTH and EASILY CLEANABLE. Walls and ceilings shall be
light in color with SMOOTH and EASILY CLEANABLE surfaces.
Floors shall be of metal or commercial grade linoleum.
(D) A description of the type of ventilation and/or air conditioning
system(s) used within the VEHICLE. These systems shall be able to
maintain the interior ambient temperature within the testing limit
temperature range of the refrigeration EQUIPMENT.
(E) An NSF/ANSI STANDARD #7, or equivalent freezer unit, with a
compressor capable of operating off appropriately sized converter, or
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other APPROVED method of mechanical refrigeration, at all times
when the VEHICLE is running. Dry ice is prohibited from use in a
MOBILE UNIT.
10-203.16 SELF-SERVICE PRE-PACKAGED FOOD TRUCK
SELF-SERVICE PRE-PACKAGED FOOD TRUCKs shall meet the following
structural, EQUIPMENT, and Plan Review requirements:
(A) Doors/covers shall be tight fitting to protect the unit from
inclement weather and effectively exclude dust, dirt, and vermin.
(B) A description of the location where FOOD, EQUIPMENT,
UTENSILS, paper products, water tanks, and cleaning supplies will
be stored on the unit.
(C) The outside of the unit shall be of metal or fiberglass construction
equivalent to or exceeding NSF/ANSI standards for construction and
materials.
(D) The interior of cabinet units or compartments shall be constructed
to have SMOOTH, easily accessible and EASILY CLEANABLE
surfaces, with at least 1/8" horizontal and vertical coves, free from
channels, crevices, flanges, ledges, sharp or jagged edges, or other
cleaning obstructions.
(E) Surfaces shall be constructed of a solid material including but not
limited to stainless steel. The surfaces shall be free of pits, cracks,
rust, and other obstructions that would interfere with proper cleaning.
Wood surfaces are not allowed.
(F) Newly PERMITted units shall have mechanical refrigeration for
all POTENTIALLY HAZARDOUS FOOD, with ice used only as a
supplement to refrigeration.
(G) Coffee prepared at APPROVED establishments PERMITted by
the HEALTH AUTHORITY, as the base of operations, may be sold
from an APPROVED commercial NSF/ANSI dispenser.
(H) A description of the type of EQUIPMENT that will be used to
dispense paper cups, stirring sticks, spoons, straws, sugar, dried
creamer, or PRE-PACKAGED CONDIMENTS. Paper cups used at a
MOBILE UNIT shall be contained in an APPROVED dispenser that
effectively protects the interior and the lip of the cup from dust and
handling.
(I) Provisions for proper disposal and storage of solid waste within
the MOBILE UNIT and outside of the MOBILE UNIT for customer
use.
(J) Receptacles shall be maintained clean so as not to create a
nuisance.
(K) Receptacles shall be lined with properly sized disposable plastic
liners.
10-203.17 Supplemental Service from a SELF-SERVICE PRE-PACKAGED
FOOD TRUCK
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In addition to the above requirements, FOOD handling outside, of the VEHICLE,
shall be limited to the preparation of espresso, specialty coffees, and related
BEVERAGES provided that:
(A) The unit contains an NSF/ANSI certified HAND WASHING
SINK serviced with tempered or hot/cold water under pressure, and
soap and towels with splash guards, as specified in Section 10-203.18
Q of this Chapter.
(B) The unit contains an NS&ANSI certified three compartment sink
with integral drain boards and serviced with hot and cold water under
pressure.
(C) The unit contains adequate safeguards to protect FOOD from
CONTAMINATION during service and while in transit.
(D) The unit has 35 -foot candles of light on the preparation, HAND
WASHING SINK, and three -compartment sink surfaces.
(E) The unit contains a 15 -gallon fresh water supply, a water heater
that provides no less than 10 gallons per hour of 120°Ft2° hot water,
and a waste water tank that is at least 15% larger than the combined
capacity of fresh and hot water tanks, and meets the requirements as
specified in Section 10-203.18 (K) of this Chapter.
(F) The COMMISSARY for such a unit shall meet the requirements
of a full service kitchen and shall meet all requirements as specified
in these Regulations.
10-203.18 FULL SERVICE COACHES
All minimum kitchen standards apply as provided in Food Service Establishment
Plan Review Requirements for Equipment & Facilities, including hot and cold
water sources, HAND WASHING SINKS, tbree-compartment sinks, cooking,
heating and refrigeration EQUIPMENT, ventilation, and interior finishes. These
MOBILE UNITS shall comply with all applicable requirements of these
Regulations. Specific requirements are:
(A) The unit shall be fully enclosed and tall enough on the inside to
stand upright, 6' minimum height.
(B) Service openings shall be no larger than 18" square and located
away from open FOOD to protect the FOOD from
CONTAMINATION. Service openings shall be hinged or designed to
slide open, and remain open only while FOOD and BEVERAGES are
being served. If service openings are not self-closing fly fans shall be
installed.
(C) Doors to the outside shall be self-closing
(D) There shall be a partition or dividing wall between the FOOD
preparation and the driver's cab areas of the MOBILE UNIT.
(E) Floors shall be of impervious material, SMOOTH and EASILY
CLEANABLE, with coved, watertight junctures. Walls and ceilings
shall be light colored, with SMOOTH. EASILY CLEANABLE
material.
(F) Ventilation shall be sufficient to prevent the unnecessary opening
of doors and service windows. Cooking appliances generating grease-
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laden vapors shall have an NSF/ANSI or equivalent ducted, grease -
baffle hood with an ansul system.
(G) 50 -foot candles of light shall be provided on FOOD -CONTACT
SURFACES with all light fixtures properly shielded.
(H) Refrigeration, cooking, and hot holding EQUIPMENT shall be
NSF/ANSI or equivalent. Plan submissions shall include:
(1) The type, number, and location(s) of refrigeration
and/or hot holding display units placed on the VEHICLE
(2) An adequate number of units large enough to store
safely all cold PHF TCS) at a temperature of 41017f20 m
below.
(3) The type and location of cooking EQUIPMENT.
(4) The source of off -VEHICLE electrical power when
the VEHICLE is running.
(a) Cooking EQUIPMENT may be powered
using either VEHICLE electrical power or
propane.
(b) Hot holding units may be operated using
either VEHICLE electrical power or
propane.
(1) A three -compartment sink is required and shall have integral drain
boards. The three -compartment sink shall be large enough to
accommodate all UTENSILS and KITCHENWARE and shall have
hot and cold water under adequate pressure. Hot water shall be
maintained at 120°Ff2°. The faucets shall reach all bays of the sink.
(J) A separate HAND WASHING SINK is required with hot/cold,
tempered/cold, or tempered only DRINKING WATER that is
delivered through a mixing faucet. The minimum size is 10"x10" with
a minimum depth of 6" and a 12" clearance above the sink. If the
HAND WASHING SINK is located within 18" of a FOOD
preparation surface, or the dish washing area, there shall be a 12" high
waterproof splash guard installed between the HAND WASHING
SINK and the dish washing sink and/or FOOD preparation area. At
all times the HAND WASHING SINK shall be fixed in place,
accessible and uncovered. No cutting board or drain board shall be
placed or permanently installed over the HAND WASHING SINK.
The HAND WASHING SINK shall be located between 30" and 42"
above the floor in the FOOD preparation area.
(K) There shall be a minimum 40 gallon fresh water tank. The water
heater shall provide no less than 22 gallons per hour of 120°Ft2° hot
water. Water supply shall be protected from CONTAMINATION and
back -siphonage, and shall fill and drain via RV -type fixtures. There
shall be a minimum of a 46 gallon waste water tank that is 15% larger
than the combined capacities of the tanks holding the water supply.
Water fixtures and tanks shall meet the following requirements:
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(1) Water pumps must activate automatically when water
is dispensed from a fixture. Manually operated water
pumps are prohibited.
(2) The water and waste water tanks shall be rigid,
durable, and EASILY CLEANABLE. Collapsible tanks
are not allowed.
(3) Tanks shall be sloped to drain and shall have capacity
indicators.
(4) The MOBILE UNIT is not allowed to hook up to
water or sewer anywhere except at their APPROVED
COMMISSARY or SERVICING DEPOT.
(5) The inlet for water shall be removable, made of
flexible copper pipe or other APPROVED tubing, and
equipped with an APPROVED vacuum breaker or nozzle
for connecting a potable water -grade hose.
(6) There shall be a cap available so the tank may be
capped when not in use.
(7) The filler hoses shall be clearly and permanently
identified, used only for their intended purposes, and
hung with the ends connected or covered when stored.
Hoses connected to potable water shall meet the
requirements as specified in Chanter 5-302.16 of these
Regulations. A vacuum breaker shall be installed on the
water tap at the COMMISSARY or SERVICING
DEPOT.
(8) If compressed air is used to pressurize the water tank
system, a filter that does not pass oil or oil vapors shall
be installed in the air supply line between the compressor
and DRINKING WATER system.
(9) The inlet and outlet shall be located to prevent
CONTAMINATION from the discharge of waste, dust
from the road, oil, or grease.
(10) The waste water tank drain shall be at least V in
diameter with a shut-off valve.
(11) Waste water tanks with an outlet for overflow are
prohibited.
(L) The type and location of any pressurized tanks or cylinders used
in the VEHICLE, including but not limited to carbon dioxide for
BEVERAGEs, or propane for heating or cooking require that:
(1) All tanks and cylinders fasten securely to the units.
(2) Liquid petroleum be installed and maintained to meet
local fire department standards and other applicable
LAWS.
(3) Pressurized cylinders be installed in a compartment
separate fi•om the burner and be vented to the outside.
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(M) The type and location of ventilation EQUIPMENT require that:
(1) Ventilation shall be sufficient to eliminate the need to
have the service window open for cooling when not
otherwise in use to serve FOOD or BEVERAGES.
(2) Cooking appliances generating grease -laden vapors
shall have an NSF/ANSI or equivalent ducted, grease
baffle hood with afire suppression system.
(3) A ventilation and/or air conditioning system within
the MOBILE UNIT shall be capable of maintaining the
internal ambient temperature within the testing limits of
the refi•igeration EOUIPMENT.
(N) Provisions shall be made for proper disposal and storage of solid
waste, both within and outside of the MOBILE UNIT, for customer
use ensuring that:
(1) Receptacles are maintained clean so as not to create a
nuisance.
(2) All receptacles are lined with properly sized
disposable plastic liners.
10-204 Facility and
10-204.11 Modifications
Any proposed changes in EQUIPMENT or the operation of the MOBILE UNIT
shall be submitted to, and APPROVED by, the HEALTH AUTHORITY prior to
the proposed changes being made.
10-3 Food Protection
Subparts
10-301 Food Purchasing and Receiving
10-302 Food Packaging
10-303 Food Storage and Transportation
10-304 Food Preparation, Holding, Display, and Service
10-301 FOOD Purchasing and Receiving
10-301.11 FOOD from an APPROVED SOURCE
(A) All ingredients used in FOOD, including ice, prepared in a
mobile FOOD vendor COMMISSARY or MOBILE UNIT shall be
fi•om an APPROVED SOURCE.
(B) The source of the FOOD, whether in the state of Nevada or
offered in interstate commerce, shall meet or exceed all federal, state,
and local regulations in the jurisdiction in which the ingredient or
FOOD was initially prepared, as well as all of the standards in the
HEALTH AUTHORITY's jurisdiction. When FOOD or novelty
items are prepared or manufactured outside the jurisdiction of the
United States of America, that particular FOOD or novelty item may
be evaluated at the discretion of the HEALTH AUTHORITY.
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(C) FOOD determined to be in unacceptable condition cannot be used
as ingredients in FOOD offered for sale in the MOBILE FOOD UNIT
and shall be discarded or returned to the provider for credit.
(D) No FOOD prepared or stored in a private residence or house may
be used, stored, served, offered for sale, sold, or given away in a
MOBILE UNIT.
10-301.12 FOOD Receiving and Storage
(A) During receiving the PERSON IN CHARGE of the
COMMISSARY shall inspect all FOOD for proper temperature and
storage.
(B) FOOD shall be transported and stored in a manner that maintains
its required temperature, and to prevent CROSS -CONTAMINATION
during transport.
(C) FOOD shall comply with all requirements listed in Chanter 3-1
and 3_2 of these Regulations during receiving and storage.
10-302 FOOD Packaging
10-302.11 Commercially PACKAGED FOOD
(A) FOOD that is purchased by a mobile FOOD vendor that comes
PRE-PACKAGED for individual sale, including but not limited to ice
cream novelties, candy, potato chips, PACKAGED cookies, NICE
boxes, half-pints of milk, etc., shall remain in their individual
packaging for sale to the CONSUMER. PRE-PACKAGED FOOD
stating "Not Labeled for Individual Sale" shall not be sold.
(B) Commercially PACKAGED FOOD for daily use:
(1) Syrups used to make sundaes, milkshakes, and similar
items shall be kept in the original containers which shall
not be refilled.
(2) The container shall have a non -corrosive cover with
an integral ladle.
(3) Multi -use pumps for syrup or milk shall be washed,
rinsed, and sanitized, at least daily or more frequently if
needed, in the three -compartment sink located on the
VEHICLE, or at the COMMISSARY/SERVICING
DEPOT, and as specified in Chapter 4-404.11 of these
Regulations.
10-302.12 FOOD Packaging and Storage Prior to Transport
Raw and prepared FOOD items shall be properly stored, prior to transport on the
intended sales route, in the following ways:
(A) Any commercially PRE-PACKAGED FOOD offered for sale
from a MOBILE UNIT, including but not limited to ice cream, soda,
potato chips, and candy shall be stored in their original packaging
prior to and during transport in the MOBILE UNIT.
(B) Prepared FOOD to be offered for individual sale at self-service
MOBILE UNITS, including but not limited to sandwiches, fresh
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cookies, bagels, or donuts shall be individually wrapped in FOOD
GRADE plastic wrap, aluminum foil, butcher paper, or other
appropriate FOOD container. This does not include intact raw fruits
or vegetables.
(1) Prepared READY -TO -EAT FOOD, which is
individually wrapped for sale, shall be labeled with a
listing of ingredients and the location of the FOOD
ESTABLISHMENT or COMMISSARY where the
FOOD was prepared.
(2) READY -TO -EAT, PHFTCS shall be labeled and
dated as required by Chanter 3-501.17 of these
Regulations.
(3) No FOOD, once placed and offered for sale on a
MOBILE UNIT, shall be re -wrapped or re -dated.
(C) FOOD sold from a FULL-SERVICE MOBILE UNIT shall be
containerized or otherwise PACKAGED to prevent CROSS -
CONTAMINATION or damage during transport.
(D) FOOD items, which will be loaded on the MOBILE UNIT for
transport, shall be stored at the COMMISSARY in a manner that will
protect the FOOD from CONTAMINATION.
10-303 FOOD Storage and Transportation
10-303.11 EQUIPMENT
(A) All cold holding EQUIPMENT shall be capable of maintaining
refrigerated FOOD at 41°Ff2° or below during storage, transport, and
service. All FROZEN FOOD shall remain frozen solid. These units
shall have thermometers installed in a visible location. At least I of
the thermometers shall be integral with the EQUIPMENT.
(B) All hot holding EQUIPMENT shall be capable of maintaining
FOOD at 135°Ft2° or above during storage, transport, and service.
(C) All EOUIPMENT shall be properly maintained, operated, and
kept in good condition. Any EQUIPMENT that becomes
dysfunctional or in disrepair shall be removed from service
immediately or otherwise replaced. The introduction of domestic
EQUIPMENT is prohibited.
10-303.12 Storage and Transportation
(A) All FOOD and SINGLE -SERVICE ARTICLES or SINGLE -USE
ARTICLES shall be stored at least 6" above the floor or ground in
cabinets, on shelves, or in containers during storage, transportation,
and service.
(B) Storage of PACKAGED FOOD in contact with water or un-
drained ice is prohibited.
(C) Direct contact of FOOD with cloth towels is prohibited.
(D) No FOOD, SINGLE -SERVICE ARTICLES or SINGLE -USE
ARTICLES shall be stored under sinks or plumbing connections.
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(E) Chemicals shall be stored separate from FOOD, SINGLE -
SERVICE ARTICLES or SINGLE -USE ARTICLES, and FOOD -
CONTACT SURFACES.
(F) FOOD shall be loaded in a manner that prevents excessive
shifting within the MOBILE UNIT.
(G) The driver shall ensure that the FOOD is not left unattended
where tampering may occur.
(H) Except when associated with a speciall event, the MOBILE UNIT
shall be readily movable at all times. Additional PERMITtine is
required if the operation expands outside of the MOBILE UNIT.
(I) When the MOBILE UNIT is in transit, all windows and doors
shall be closed, and all FOOD, SINGLE SERVICE ARTICLES
AND SINGLE -USE ARTICLES shall be protected from
CONTAMINATION.
(J) SINGLE—SERVICE ARTICLES AND SINGLE -USE
ARTICLES, CONDIMENTS, UTENSILS, and TABLEWARE shall
be placed in clean containers to protect from CONTAMINATION
during storage and transport.
10-303.13 Storage and Transportation Temperature Requirements
(A) Immediately prior to loading PHF (TCS) into the MOBILE
UNIT, the temperatures shall be taken and recorded.
(1) Cold PHFTCS shall be 41°Ff2° or below when
placed into the MOBILE UNIT's refrigeration or cold
holding.
(2) Hot PHF (ICISJ shall be 135°Ff2° or above when
placed into the MOBILE UNIT's hot holding.
(3) Perishable and shelf stable FOOD may be stored at
ambient temperature in a MOBILE UNIT that has
working environmental controls.
(B) FOOD temperatures of PHFT(LCS) shall be taken and recorded at
least every two hours. PHF TCS), not maintained at required
temperatures shall be discarded after four hours.
(C) FOOD found out of temperature may be rapidly reheated to 165°
Ff2° or cooled to 41°Ff2° only once.
(D) FROZEN FOOD that has been thawed shall not be refrozen.
10-304 FOOD Preparation, Holding, Display, and Service
All FOOD preparation, holding, display, and service shall be in compliance with
Chapters 1-8 of these Regulations.
10-304.11 Operational Restrictions
(A) Except when operating at a special event, a MOBILE UNIT shall
not operate from any single location for more than half an hour.
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(B) A MOBILE UNIT may not operate later than 7:00 p.m. or half an
hour after sunset, whichever occurs first, unless they are at a special
event.
(C) A MOBILE UNIT may not sell products on a street where the
posted speed limit is above 25 mph.
(D) A MOBILE UNIT may not operate within 250' of another vendor.
(E) A MOBILE UNIT may not operate within 1,000' of a school less
than one hour after the school's dismissal time.
(F) A MOBILE UNIT may not play music when parked
10-304.12 PERSON IN CHARGE
The PERSON IN CHARGE or a designated FOOD HANDLER shall be in
attendance at all times when the MOBILE UNIT is open for business.
10-304.13 FOOD Preparation
During special events, preparations including grilling, barbecuing, cooking,
displaying, serving, and storage may occur outside of the MOBILE UNIT if the
PERSON IN CHARGE obtains, prior to operating, a temporary FOOD facility
PERMIT from the HEALTH AUTHORITY.
10-304.14 Preparation of Raw POTENTIALLY HAZARDOUS FOOD (TCSI
Preparation of raw PHF (TCS) is limited to FULL SERVICE COACHES as
APPROVED by the HEALTH AUTHORITY or AGENCY OF JURISDICTION.
No FOOD preparation may be conducted on limited -service novelty MOBILE
UNITS or CONSUMER self-service MOBILE UNITS.
10-304.15 Open Prepared FOOD
Open prepared FOOD in the MOBILE UNIT shall be discarded at the end of the
shift or the day. Only SINGLE -USE ARTICLES and PRE-PACKAGED, non-
PHF (TCS,) may be returned to the COMMISSARY.
10-304.16 Display
While on display FOOD offered for self-service to the CONSUMER shall be
protected from CONTAMINATION.
10-304.17 FOOD Service Temperatures
(A) PHF (TCS) shall be maintained at required temperatures, as
specified in Chapters 3-4 and Chapter 3-501.19 of these Regulations,
until served to the CONSUMERS.
(B) The PERSON IN CHARGE shall ensure that all hot and cold
holding EQUIPMENT continues to function as designed during the
FOOD service period.
10-304.18 Bare Hand Contact with READY -TO -EAT FOOD
Except when washing fruits and vegetables, FOOD HANDLERS shall eliminate
bare hand contact with READY -TO -EAT FOOD by:
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(A) Using suitable UTENSILS including but not limited to deli tissue,
spatulas, tongs, single -use gloves, or dispensing EQUIPMENT.
(B) Providing an alternative operational procedure APPROVED by
the HEALTH AUTHORITY. A guidance document is provided in
Appendix K.
10-304.19 EOUIPMENT and UTENSILS
(A) There shall be an adequate number of UTENSILS present so that
any dropped or soiled UTENSILS can be readily replaced.
(B) Cleaned and sanitized back-up UTENSIL supplies shall be stored
in SEALED FOOD GRADE plastic storage bags or containers.
(C) Use of glassware in MOBILE UNITS is prohibited
(D) MOBILE UNITS shall provide only SINGLE -USE ARTICLES
and SINGLE -SERVICE ARTICLES or CONDIMENTS for use by
CONSUMERs.
10-4 Sanitation Requirements
Subparts
10-401 General Rea uirements
10-402 Equipment and Utensils
10-403 Packing for Transport
10-404 Transportation of Items to the Commissary or Servicine Depot
10-401 General Requirements
10-401.11 MOBILE UNIT
The MOBILE UNIT shall be kept clean. It shall be free of REFUSE, insects,
excessive FOOD debris or spills beyond an amount generated during the
preparation of meals for one meal period, or any other items that may contaminate
the FOOD items or transportation EQUIPMENT.
10-401.12 Wiping Cloths
Wiping cloths immersed in sanitizer solution shall be available for wiping down
FOOD contact services.
10-401.13 Disposition of FOOD at End of Serving Route
(A) Any PRE-PACKAGED or unprepared FOOD items that
remained in cold holding at the correct temperature for the entire
duration of the day may be retained.
(B) Any non -POTENTIALLY HAZARDOUS PRE-PACKAGED
SINGLE -USE ARTICLES, including but not limited to cans or
bottles of soda, individually apportioned CONDIMENTS, and similar
items may be retained for re -use:
10-402 EQUIPMENT and UTENSILs
10-402.11 Requirements
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(A) Excessive FOOD debris shall be removed from soiled
EQUIPMENT and UTENSILS prior to transport to the
COMMISSARY.
(B) Soiled UTENSILS shall be segregated fiom FOOD, FOOD -
CONTACT SURFACES, clean UTENSILS, and SINGLE -SERVICE
ARTICLES.
(C) In a FULL SERVICE COACH, soiled UTENSILs may be
washed, rinsed, sanitized, and air-dried using the available three -
compartment sink.
10-403 Packing for Transport
10-403.11 Soiled Items
Soiled items shall be properly packed to segregate from clean, reusable items.
10-403.12 Solid Waste
Solid waste generated during the daily operation shall be maintained in an
appropriate area within the MOBILE UNIT so that it does not contaminate FOOD,
SINGLE -SERVICE ARTICLES, SINGLE -USE ARTICLES, or UTENSILS.
10-403.13 PERSON IN CHARGE
The PERSON IN CHARGE shall ensure that the solid waste generated at each site
is properly contained so as not to create a nuisance.
10-404 Transportation of Items to the COMMISSARY or
10-404.11 Monitoring
The driver shall monitor the load, while en -route to the COMMISSARY or
SERVICING DEPOT, to ensure that the contents within the MOBILE UNIT do
not shift.
10-5 Commissary or Servicing Depot
Subparts
10-501 General Requirements
10-502 Plumbing Requirements
10-501 General Requirements
10-501.11 Servicing
(A) When in operation all MOBILE UNITS shall report to their
respective COMMISSARY or SERVICING DEPOT on a daily basis
for cleaning, sanitizing, and servicing.
(B) While the MOBILE UNIT is being cleaned and serviced, reusable
items shall be removed and stored separately.
(C) Soiled UTENSILS shall be transferred to the WARE WASHING
area for cleaning and sanitizing in accordance with Chapter 4-4 of
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these Regulations. UTENSILS shall be air dried prior to storage in the
MOBILE UNIT.
(D) Soiled LINEN shall be placed in appropriate containers for
transport to a laundry or to a LINEN service. LAUNDERing of
wiping cloths shall be performed in accordance with Chanter 4-5 of
these Regulations.
(E) All solid waste generated during operation of the MOBILE UNIT,
and clean-up at the COMMISSARY or SERVICING DEPOT, shall
be properly disposed in an APPROVED solid waste receptacle. The
solid waste receptacles shall be picked up with a frequency to prevent
accumulation of putrescible garbage and other wastes to prevent a
nuisance.
10-502 Plumbing Requirements
10-502.11 SANITIZATION and Disposal
(A) All pumps and hoses, from the tank which supplies DRINKING
WATER, shall be flushed and sanitized before being placed in service
after construction, repair, modification, and periods during which they
were not used. All water sources shall have proper backflow
protection.
(B) Liquid waste shall be disposed into a sanitary sewer through an
APPROVED grease trap or grease interceptor. No waste water is
allowed to be disposed in the storm drain or onto asphalt or other
areas around the COMMISSARY or SERVICING DEPOT. The tank
shall then be flushed and drained into a sanitary sewer.
10-6 Personnel
Subparts
10-601
Food Handier Health
10-602
Food Handler Health Cards
10-603
Personal Cleanliness
10-604
Hygienic Practices
10-605
Personnel
10-601 FOOD HANDLER Health
10-601.11 Reporting
The PERSON IN CHARGE shall report information about employee health and
activities as they relate to symptoms of an illness that are transmissible through
FOOD as required by Chapter 2 of these Regulations.
10-602 FOOD HANDLER HEALTH CARDS
10-602.11 Requirements
All FOOD HANDLERS shall possess a valid FOOD HANDLER HEALTH
CARD issued by the HEALTH AUTHORITY. Failure to have a valid FOOD
HANDLER HEALTH CARD shall result in suspension of operations of the
MOBILE UNIT.
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10-603 Personal Cleanliness
10-603.11 Hand Washing
The PERSON IN CHARGE shall ensure that all FOOD HANDLERS wash their
hands as required by Chanter 2-301.12 of these Regulations and:
(A) Before starting, and after ending, their shifts.
(B) After using the toilet.
(C) After smoking, eating, or drinking.
(D) After handling raw FOOD.
(E) Before and after loading and unloading FOOD and FOOD service
EQUIPMENT.
(F) Before and after setting up FOOD service displays.
(G) Before serving FOOD.
(H) After retrieving soiled items in the clean -up -before -departure
process.
(I) Before any contact with FOOD, FOOD service EQUIPMENT, or
other items.
(J) After any other activity in which their hands become soiled or
otherwise contaminated as specified in Chanter 2 of these
Regulations.
10-603.12 Fingernails
(A) FOOD HANDLERS shall keep their fingernails trimmed, filed,
and maintained so the edges and surfaces are clean and not rough.
(B) Unless wearing intact gloves in good repair, a FOOD HANDLER
may not wear fingernail polish or artificial fingernails when working
with exposed FOOD.
10-603.13 Jewelry Prohibition
Except for a plain ring, including but not limited to a wedding band, FOOD
HANDLERS shall not wear jewelry, including medical information bracelets, on
their arms and hands while preparing FOOD.
10-603.14 Outer Clothing
FOOD HANDLERS shall wear clean outer clothing to prevent
CONTAMINATION of FOOD, EQUIPMENT, UTENSILS LINEN, SINGLE -
SERVICE ARTICLES and SINGLE -USE ARTICLES.
10-604 Hygienic Practices
10-604.11 Hair Restraint
FOOD HANDLERS who prepare or serve FOOD shall restrain their hair as
specified in Chanter 2-402.11 of these Regulations.
10-604.12 Tobacco Use
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FOOD HANDLERS shall not use tobacco in any form while engaged in
preparation and service of FOOD.
10-605 Personnel
10-605.11 Restrictions
Only PERSONS necessary in the preparation and service of FOOD, or the
PERSON IN CHARGE of a MOBILE UNIT, shall be allowed inside the
MOBILE UNIT.
10-7 Administrative Requirements
Subparts
10-701 Vehicle Markings
10-702 Commissary or Servicing Depot Agreement
10-703 Commissary or Servicing Depot Visits Log
10-704 Route Sheets
10-705 Records to be Maintained in the Mobile Unit
10-706 Other Record Keeping Requirements
10-701 VEHICLE Markings
10-701.11 Identification Information
The MOBILE UNIT shall have the following identification information on the
VEHICLE:
(A) The name and MOBILE UNIT number shall be clearly visible on
at least the back, and the left and right sides, of the MOBILE UNIT.
(B) If the MOBILE UNIT design PERMITS, this information shall
also be indicated on the front of the MOBILE UNIT.
(C) The lettering shall be in colors that contrast with the paint color of
the MOBILE UNIT and be at least 3" high and `/z" wide on the back,
and left and right sides of the MOBILE UNIT.
(D) The business name, and a unique VEHICLE number assigned by
the mobile FOOD vendor, shall be on each MOBILE UNIT under the
same business name. No other MOBILE UNIT within the responsible
PERSON's control may have the same identification number as any
other MOBILE UNIT.
(E) No MOBILE UNIT owned by another mobile FOOD vendor may
have the same business name and identification number chosen by
any other mobile FOOD vendor. A mobile FOOD vendor, found to
have deceptively marked MOBILE UNITS shall be subject to denial
or possible revocation by the HEALTH AUTHORITY of its health
PERMIT.
10-701.12 VEHICLE License Plate
A valid VEHICLE license plate, as issued by the applicable state's Department of
Motor Vehicles, for that particular MOBILE UNIT shall be displayed. No
MOBILE UNIT is allowed to display the license plate of another VEHICLE.
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10-701.13 VEHICLE Identification Number (VIN) of MOBILE UNIT
The VIN of the MOBILE UNIT shall not be obliterated and shall be visible in at
least one location including but not limited to the dashboard, interior doorjamb,
the trunk, or other easily accessible visible area. A comparison of the VIN and
license plate number may be performed if deemed necessary by the HEALTH
AUTHORITY.
10-702 COMMISSARY or SERVICING DEPOT Agreement
10-702.11 Mobile FOOD Vendor
A mobile FOOD vendor shall have in place a COMMISSARY or SERVICING
DEPOT agreement prior to the issuance of a health PERMIT by the HEALTH
AUTHORITY. This agreement shall consist of the following elements:
(A) The COMMISSARY or SERVICING DEPOT shall be
PERMITted by the HEALTH AUTHORITY or AGENCY OF
JURISDICTION. The use of a recreational VEHICLE park, or a
private residence, as a COMMISSARY or SERVICING DEPOT is
prohibited.
(B) A written document containing:
(1) The name, address, and phone number of the
COMMISSARY or SERVICING DEPOT.
(2) The name and signature of the PERSON IN
CHARGE at the COMMISSARY or SERVICING
DEPOT.
(3) The health PERMIT number of the COMMISSARY
or SERVICING DEPOT.
(4) The services that will be provided to the mobile
FOOD vendor at the COMMISSARY or SERVICING
DEPOT.
(5) A clause that indicates any termination of the
agreement, either by the mobile FOOD vendor, the
COMMISSARY, or the SERVICING DEPOT must
result in written notification to the HEALTH
AUTHORITY by one or both parties within five business
days of the termination of the agreement.
(C) Any proposed changes of location, or changes to the agreement
shall be submitted to, and APPROVED by, the HEALTH
AUTHORITY before the proposed changes are made.
10-703 COMMISSARY or SERVICING DEPOT Visits Log
10-703.11 Mobile FOOD Vendor
Each mobile FOOD vendor shall maintain, at the COMMISSARY or
SERVICING DEPOT, a Visits Log outlining the following information:
(A) The business name of the mobile FOOD vendor.
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(B) The unique identifying MOBILE UNIT number, if the mobile
FOOD vendor has more than one MOBILE UNIT operating under the
same business name.
(C) The health PERMIT number.
(D) The business name, address, phone number, and health PERMIT
number of the COMMISSARY or SERVICING DEPOT.
(E) The Visits Log shall include
(1) Date.
(2) Time In.
(3) Time Out.
(4) The name and signature of the COMMISSARY or
SERVICING DEPOT's PERSON IN CHARGE.
(5) The name and signature of the mobile FOOD
vendor's PERSON IN CHARGE who is bringing the unit
in for service.
10-704 Route Sheets
10-704.11 Mobile FOOD Vendor
The mobile FOOD vendor shall provide to the HEALTH AUTHORITY, on a
monthly basis, a route sheet outlining where the MOBILE UNIT will be providing
FOOD services and estimated times when the mobile FOOD vendor will arrive
and depart each location. The route sheet shall contain the following information:
(A) The business name, the identifying MOBILE UNIT number, and
the health PERMIT number of the MOBILE UNIT.
(B) A list of the stops, including the physical addresses, that are to be
made and the estimated time of arrival at, and departure from, each
stop.
10-704.12 Changes
Any changes to the route sheet shall be submitted, in writing, to the HEALTH
AUTHORITY within 5 business days of the change.
10-705 Records to be Maintained in the MOBILE UNIT
10-705.11 Required Documents
(A) The current health PERMIT for that MOBILE UNIT.
(B) Copies of past inspection reports for that particular MOBILE
UNIT for a period of 2 calendar years.
(C) The COMMISSARY or SERVICING DEPOT agreement(s)
which apply to that MOBILE UNIT.
(D) The route sheet for that particular MOBILE UNIT.
10-706 Other Record Keeping Requirements
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The HEALTH AUTHORITY shall be allowed to examine records of the
establishment pertinent to these Regulations, obtain pertinent information
pertaining to FOOD and supplies purchased, received or used, pest control
records, and PERSONS employed as specified in NRS 446.890. IF
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Southeast Food Access: SEFA
Food Access Survey
Answer the survey to be eligible for a prize (by random drawing)
Dear Community Member,
Southeast Food
Access Working Southeast Food Access (SEFA) is a collaboration of corntnunity-based organizations with support
Group from City agencies. SEFA is working to improve fresh, healthy and sustainable food access in the
Southeast part of SF. Please help us advise City agencies on what kind of grocery store you would like
Community Based in the Bayview Hunters Point (BVHP) and Visitation Valley (VV) by answering these questions:
Partners
1. Please check where you live:
BVHP Farmer's Market ❑ Bayview ❑ Hunters Point ❑ Visitation Valley ❑ Other # of years:
BVHP Foundation
CPMC Bayview Child
Health Center
Hunter's Point Family
Literacy for
Environmental Justice
Network for Elders
Quesada Gardens
Initiative
Reachout for the
Rainbow AfterSchool
SF Food Bank
SF Wholesale Produce
Market
CCSF Partners
Department of the
Environment
Department of Public
Health
Department of Public
Works
Mayor's Office of
Community
Development
Mayor's Office of
Economic and
Workforce
Development
San Francisco Food
Systems
San Francisco
Redevelopment
Agency
2. If you work in the Southeast part of SF, please check where:
❑ Bayview ❑ Hunters Point ❑ Visitation Valley ❑ Retired ❑ Other
3. How many people do you shop for?
Circle one: 1 2-3 4-5 6-7 8+
4. Are you a food stamp or WIC participant?
5. What is your racial/ethnic background?
How many children do you shop for?
Circle one: 0 1 2-3 4-5 6-7 8+
❑ YES ❑ NO
6. How old are you? Gime one: under 18 18-24 25-35 36-45 46-55 56-65 65+
7. How often do you shop for food?
Circle one: 1x week 2-3x week every other week OTHER:
8. How do you get to the store?
Circle all that apply .•
Car Bus/Muni Walk Bike Taxi Get a ride OTHER
9. Where do you shop for food? C'heak all that apply:
❑ Alemany Farmers Market ❑ Good Life ❑ Super Save
❑ BVHP Farmers Market ❑ Rainbow ❑ Walgreens
❑ Corner Store (name) ❑ Safeway
❑ Foods Co ❑ Smart & Final
❑ Front Door Farms (home deliver) ❑ Somethin Fresh (home delivery)
10. If you don't shop at Super Save, why not? Check all that apply:
❑ Quality/Freshness of food ❑ Atmosphere ❑ Prices ❑ Location ❑ Safety
What would make you shop there?
11. If you don't shop at Foods Co, why not? check all that apply.
❑ Quality/Freshness of food ❑ Atmosphere ❑ Prices ❑ Location ❑ Safety
What would make you shop there?
continue on otherside —>
12. If you don't shop on 3`d St., why not?
13. What fruits and vegetables do you eat or serve most often? Ciorle all that apply:
Apples Bananas Berries Cherries Grapes Kiwi Mangos
Melons
Oranges Peaches Pears
Pineapple
Plums
OTHER:
Avocado
Bok Choy Broccoli
Cabbage
Carrots Cauliflower Corn
Greens
Green beans Lettuce
Spinach
Squash Peas Potatoes
14. Are there fruits or vegetables you like, but cannot buy in BVHP or VV? ❑ YES ❑ NO
If yes, what:
15. Please rank 1-4, (1= most important; 4= least important)
How important is it to you that the food provided by stores:
a) Is fresh
b) Is affordable
c) Includes healthy, prepared foods
d) Is free of chemicals/pesticides & grown by local farmers who treat farm workers fairly
Please add any additional
16. There are different types of stores that sell groceries, which type of market would you prefer?
Please rank 1-3, (1= most preferred; 3= least preferred)
a) a Cooperative Full Service Market (worker or community owned, like Rainbow)
b) a Supermarket Chain store (like Safeway)
C) an independent grocery store (like Good Life or Super Save)
Please add any additional
17. Other than produce, what services are important to you in a full service market or several smaller
businesses? Please rank 1-5, (1= most important; 5= least important)
a) Bakery
b) Meat/Fish
c) Dry Goods
d) Flowers
e) Food stamp/WIC
18. What would be the best way to make sure there is fresh, healthy food in the BVHP or VV?
Check one: one large grocery store
a couple of smaller businesses and/or full service grocery stores placed in different locations
Please add any additional corrunents:
19. Would you actively support and shop at new food markets in your neighborhood?
❑ YES ❑ NO
20. Are you interested in getting updates about the effort to bring healthy food options closer to you ?
❑ YES ❑ NO
Please provide a phone # or an e-mail address so that we may contact if you are a winner for a prize:
Ifyoa baee any questions, please contact Frances 11%ng at SFD1314: Pbone: 495-581-2427 Fax: 415-581-2490