Mobile Unit Requirements Mobile trucks, trailers and carts require additional information to obtain approval. To avoid a delay in the approval of your application be sure to review the following information and answer the attached questions. Before applying for an annual permit, find out if a Temporary Food Establishment permit will meet your needs. Check out www.tpchd.org/tempfoodpermit or call (253) 798-4709 for more information. General Requirements for Mobile Food Units All mobile units must have a commissary kitchen. The commissary kitchen is an approved food establishment where food is stored, prepared, portioned or packaged to be served somewhere else. The mobile unit must return to the commissary kitchen each day. Use of a commissary kitchen outside of Pierce County is not allowed. Be sure to complete the Commissary Kitchen Agreement form. The commissary kitchen must provide the following: Potable water Cooking equipment (as necessary) Mop sink Restrooms 3-compartment sink for dishwashing Garbage disposal Food preparation sinks (as necessary) Backup refrigeration (as necessary) Mobile units must be clearly marked with the name of the food establishment in a location visible to customers. All food, equipment, utensils, paper products, water tanks and cleaning supplies must be stored on the mobile food unit or in the commissary kitchen. No additional tables, storage or cooking equipment (smoker, barbeque) are allowed off the frame of the mobile food unit. A garbage container must be provided for waste generated by the mobile food unit operation. Mobile food units must maintain their mobility and return to the commissary kitchen daily for storage and cleaning. Alternative servicing locations may be allowed but must be approved in advance by Tacoma-Pierce County Health Department. A copy of the mobile food unit approval letter must be kept with the mobile food unit and be available for the inspector. Food preparation (including, but not limited to, cutting, chopping, slicing or similar food preparation activity) will not be allowed on the mobile unit and must occur at the commissary. Mechanical refrigeration is required for all food that must be kept cold. Food that must be kept cold for safety must be kept at 41 F or below. Thermometers must be visible in all refrigeration units. It is required to pre-chill refrigeration units prior to loading food. One ice chest is allowed for storage of beverages that do not require refrigeration. 5 F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Requirements.docx Page 1 of 4
Equipment used to keep food hot must maintain 135 F or above. Mechanical units are required, either powered by propane, electricity or generators. It is required to pre-heat hot holding units prior to loading food. All potentially hazardous food that is kept hot must be served the same day. Cooling and reuse of leftover hot food is not allowed. Hot food must be discarded at the end of each day. Equipment for reheating must rapidly reheat food within one hour. Hot holding of reheated food is not recommended. Reheating to order is a safer method and may be required. Barriers or dividers must be provided to separate customers from grills, steam tables and other hot or dangerous equipment. Condiments must be served in single-service packages or squeeze bottles. If condiments are not available in single service packages or cannot be served in bottles, they may be served in bulk. Condiments served in bulk must be protected by a sneeze guard and must not require refrigeration. All food must be protected from contamination. Work areas, food and single-service items must be protected from customer contamination by sneeze guards, dome lids or other approved means. If a vertical sneeze guard is used, it must be at least 60 inches high (measured from the ground). Detailed preparation steps are needed for all food items. Include what food preparation and handling occurs at the commissary kitchen and what occurs at the sales site. Be sure this information is included with your Food Preparation Steps. A handwash sink must be provided. The handwash sink basin size must be at least 10 inches by 10 inches by 5 inches deep. Handwash sinks must be easily accessible and cannot be located underneath counters or in locations that make access difficult. If the sink is installed on a slide-out drawer it must be locked in an open position when food is prepared or served. A hot water heater must be installed and able to provide hot water (100 F or above) to all sinks. The water system must have a mechanical pump capable of pressurizing both the hot and cold water systems to 15 psi. The pump must turn on and off automatically. Use of a pump switch each time the system is used is not permitted. Fresh water tanks and all piping/tubing must be made of food grade materials. Food grade hoses must be used to fill fresh water tanks. The connection to the wastewater tank must be easy to connect/disconnect and must not leak. All sink basins must have rounded corners to allow for easy cleaning. The number of menu items may be restricted due to mobile food unit size limitations. In addition to Tacoma-Pierce County Health Department plan review and permitting requirements, there may be other permits you are required to have before opening your business. Please see the Agency Resource List. Local building officials may require you to apply for a land use permit for your sales site(s). Contact the city or jurisdiction where you want to place your mobile unit. Fire Department approval and permit is required if you will be using liquid propane, charcoal, wood or oil frying equipment. State and local business licenses are required. 5 F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Requirements.docx Page 2 of 4
Specific Requirements for Occupied Mobile Truck/Trailer Food establishment where operator will be inside the unit The fresh water tank must be at least 35 gallons or larger. The wastewater tank must be at least 42 gallons and 15% larger than the fresh water tank. A 3-compartment sink with attached drainboards on both ends is required. The sink compartments should be large enough to submerge and wash all equipment used on the mobile truck. Attached drainboards should be the size of a sink compartment. The hot water heater must be large enough to completely fill two compartments of the 3-compartment sink with hot water (100 F) without the temperature dropping below 100 F. Cooking of raw meat is restricted to thin food such as hamburger patties. Cooking of raw meat thicker than one inch is not allowed. Ventilation hoods are required for any cooking equipment that produces grease. If deep fryers are used, a tight fitting, heat resistant cover shall be locked in place for safe transport of hot grease. Obtain Labor and Industries inspection and seal of approval prior to your plan review by Health Department (black label affixed to the outside of the vehicle.) All occupied vehicles (commercial coaches, trucks, trailers) must obtain approval from Washington State Department of Labor and Industries. Labor and Industries regulations govern the safety of design and the installation of plumbing, heating and electrical equipment. Contact the Labor and Industries Plans Examiner at (360) 902-5222 for more information. Labor and Industries not determine the number or type of equipment you must install for food establishment approval. Please call (253) 798-4711 for a consultation with Tacoma-Pierce County Health Department to determine your specific equipment needs. Pictures help speed up your review. If the mobile unit is already built, provide photographs of the inside, outside, all equipment and Washington State Department of Labor and Industries sticker. If you have any questions about the plan review process, check out www.tpchd.org/planreview or call (253) 798-4711 for more information. Specific Requirements for Unoccupied Mobile Truck/Trailer Food establishment where operator will be outside the unit The fresh water tank must be 5 gallons or larger. Buckets are not allowed. The wastewater tank must be 6 gallons or 15% larger than the fresh water tank. Buckets are not allowed. Juice extractors and blenders are not allowed. Raw meat or seafood is not permitted on an unoccupied mobile truck or trailer unless sold in unopened packages. 5 F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Requirements.docx Page 3 of 4
Specific Requirements for Mobile Cart Food establishment that can be pushed by a single person to move between locations The cart body size is limited to 3 feet by 6 feet with two wing extensions not longer than 18 inches each. Local jurisdictions may require the cart dimensions to be smaller. Please check with the jurisdiction where you want to sell your product before purchasing or building the cart. Juice extractors and blenders are not allowed. Raw meat or seafood is not permitted on a mobile cart unless sold in unopened packages. Reusable utensils (i.e., tongs, spoons, etc.) must be washed and sanitized at the commissary. Extra clean and sanitized utensils must be kept on the cart. A sanitary container for clean utensils and a separate container for soiled utensils must be provided. The fresh water tank must be 5 gallons or larger. Buckets are not allowed. The wastewater tank must be 6 gallons or 15% larger than the fresh water tank. Buckets are not allowed. Specific Requirements for Selling Only Pre-Packaged Food Mobile unit that sells unopened commercially pre-packaged food items requiring refrigeration A handwash sink is not required on the mobile unit. Sampling is not allowed. 5 F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Requirements.docx Page 4 of 4
Mobile Unit Questions Facility Name 1. Yes No Is all equipment permanently attached or mounted to the cart, truck or trailer? Detached preparation tables, grills and water tanks are not allowed. 2. Yes No Will the mobile unit operate on a route? 3. Yes No Will you have more than one sales site? If yes, how many? 4. What are the mobile unit hours of operation? 5. Yes No Is the sales site restroom available during all hours of operation? 6. Yes No Is a key required to access the sales site restroom? 7. Yes No Do you intend to provide seating? If yes, how many seats? If yes, customer access to restrooms is required. 8. Yes No Is the mobile unit moveable? 9. Yes No I understand the mobile unit must return to the commissary kitchen daily. 10. Yes No Have a floor plan and equipment list been submitted for the commissary kitchen? 11. Yes No Have a floor plan and equipment list been submitted for the mobile unit? 12. Yes No Are pictures of the mobile unit included? 13. How will you display the menu? Check all that apply. Sandwich board Paper menu Menu display 14. List all cold beverages and describe where they will be kept cold. 15. Yes No Will any items be served raw or undercooked? 16. Yes No Will any raw meat, seafood or eggs be cooked on the mobile unit? F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Questions.docx Page 1 of 4
17. List any raw items and how they are prepared. 18. Describe how condiments will be served to the public. 19. How many sets of utensils will you have? 20. Where will utensils be washed? 21. How often will utensils be washed? 22. Yes No Does your Food Preparation Steps page include which food items are prepared on the mobile unit and which items are prepared in the commissary kitchen? (Required) 23. Yes No Are all refrigerators and equipment (except freezers) commercial grade? 24. How is food kept cold when delivering to the sales site? 25. What is the size of the handwash sink basin (inches)? long by wide by deep 26. Yes No Is a mixing faucet installed on the hand sink? 27. Yes No Are both hot and cold water available at the handwash sink? 28. What is the make and model number of the mechanical water pump? 29. Yes No Is the mechanical water pump capable of pressurizing both the hot and cold water systems to 15 psi? 30. Yes No Does the water pump turn on and off automatically? (Required) 31. What is the size, make and model number of the hot water heater? 32. What is the size of the mobile unit s fresh water tank? F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Questions.docx Page 2 of 4
33. How and where will the fresh water tank be filled? 34. What is the size of the mobile unit's wastewater tank? 35. How and where will the wastewater tank be emptied? 36. How and where will trash be disposed? 37. Where will refrigerated items be stored each night? 38. Yes No Are you aware no cooling is allowed on a mobile unit? 39. What happens to leftover cooked food at the end of the day? 40. Yes No Has a Commissary Kitchen Agreement with Water and Sewer Adequacy form been submitted? 41. Yes No Has a Sales Site Agreement with Water and Sewer Adequacy form been submitted for each sale site where you will operate over one hour? 42. Where will the mobile unit be stored overnight? 43. Yes No Will the mobile unit be connected to electricity overnight? 44. Yes No Will the mobile unit be connected to electricity at the sales site? 45. How often are food deliveries made to support the operation? 46. How are foods kept cold when delivering to the sales site? 47. Provide the daily route of the mobile unit. Include where the unit is stored overnight, when the cart is taken to the commissary kitchen and any other stops or pickups along the way. F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Questions.docx Page 3 of 4
Questions 48 54 for Mobile Truck/Trailer Only 48. Yes No Is a copy of your Labor & Industries (L&I) approval included with your application? 49. Yes No Is a copy of the current valid registration for the mobile unit included with your application? 50. Yes No Is a 3-compartment sink installed on the mobile truck? 51. Yes No Are drainboards provided on both ends of the 3-compartment sink? 52. Yes No Are the sink compartments of the 3-compartment sink large enough to submerge and wash all equipment? If no, what equipment does not fit and how will it be washed? 53. Yes No Does the faucet reach all compartments of the 3-compartment sink? 54. Yes No Can you completely fill two compartments of the 3-compartment sink with hot water (100 F) without the temperature dropping below 100? Questions 55 60 for Mobile Carts Only 55. Yes No Is the menu limited to pre-cooked food items? 56. Yes No Have you provided a diagram showing the carts sneeze guard? (Required) 57. Yes No If a vertical sneeze guard is provided, is it at least 60 inches high when measured from the ground? 58. How is the cart transported from the commissary kitchen to the sales site? 59. How is the cart kept clean during transport? 60. How are foods and single-service items protected from contamination during transport? F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Mobile Unit Questions.docx Page 4 of 4
Commissary Kitchen Agreement The commissary kitchen owner agrees to provide the mobile unit operator use of the food establishment as listed below. Changing or canceling this agreement will result in closure of the mobile unit. This agreement is not transferable. The following is available for use by the mobile unit operator: Mobile Unit Equipment/Service Yes No Potable water... * Wastewater disposal... * Garbage disposal... * Restroom access... * *Minimum requirement 3-compartment sink with drainboard space at each end... * Mop sink... * Hand sink... * Cooking equipment... Refrigeration space... Number of cubic feet provided Dry storage space... Freezer space... Number of cubic feet provided Ice machine access... Overnight storage of mobile unit... Food prep sink with drainboard... Access to the food establishment requires a key... Mobile Unit Name Hours of Operation Mobile Unit Operator Name (please print) Mobile Unit Operator Signature Date I own both the mobile unit and the commissary. Commissary Kitchen Commissary Kitchen Name Commissary Kitchen Address City State Zip Parcel Number Hours of Operation Commissary Kitchen Owner Name (please print) Commissary Kitchen Owner Signature Date Other mobile unit/food cart vendors also use this kitchen as a commissary. Number of vendors: C:\Users\dscott\Desktop\Templates\Header Footer Template.docx Page 1 of 1
Sales Site Agreement A Sales Site Agreement is required for each location a mobile unit will visit for more than one hour. The sales site owner agrees to provide the mobile unit operator use of the services specified below. Changing or canceling this agreement will result in closure of the mobile unit. This agreement is not transferable. The following is available for use by the mobile unit operator: Equipment/Service Yes No Restroom access... * Restroom is within 200 feet of the mobile unit... * Restroom hand sink has hot and cold running water... * Restroom hand sink is stocked with soap and paper towel dispensers... * Potable water... Wastewater disposal... Garbage disposal... Restroom access for customers at sale site location... Overnight storage of mobile unit... Use of restroom requires a key... Electricity is provided... *Minimum requirement Mobile Unit Mobile Unit Name Hours of Operation Mobile Unit Operator Name (please print) Mobile Unit Operator Email Address Mobile Unit Operator Mailing Address City State Zip Mobile Unit Operator Signature Date I own both the mobile unit and the commissary. Sales Site Sales Site Name Sales Site Address City State Zip Parcel Number Hours of Operation Sales Site Owner Name (please print) Sales Site Owner Signature Date Other mobile unit/food cart vendors also use this kitchen as a commissary. Number of vendors: If you have more than one sales site, make additional copies of this agreement. A Water and Sewer Adequacy form must be completed for each sales site. F:\LIBSHARE\F&CSAFE\Admin\Forms\Plan Review\Sales Site Agreement.docx Page 1 of 1