Fayette
County Health District
Mobile
Food Service Operation
Plan
Review
And
Informational Packet
Frequently Asked Questions about
Mobile Food Service Operations
What is a mobile food
service operation?
A mobile food service operation
is an operation from a movable vehicle, portable structure, or watercraft; routinely
changes locations; and does not remain at any location for more than forty
consecutive days. If all of the conditions above are not met then the operation
cannot be licensed as a mobile food service operation. This definition was
developed to address food service operations of a truly mobile nature who
“routinely” meaning “regularly” or as a matter of custom” changes location.
Moving a mobile a few feet or pulling an operation around the block and
returning to the same location does not comply with the intent of the law.
All operations that conform
to conditions above are now considered mobile operations including confections,
popcorn, and bakery products, ect. (see
note *1 on the last page.)
How are
mobile food licenses obtained?
The operator of a mobile
food service operation shall make application for a license to the board of
health of the district in which the operator’s business headquarters is
located. The application must be submitted prior to commencing operation in a
new licensing year. If a mobile food service operation’s business address is
located outside
If the
unlicensed mobile food service operation’s business headquarters are located in
If such an operation, as
described above, is issued a temporary food service license the local health
department having jurisdiction op the operator’s business address must be
notified so that the operator can be charged a late fee.
Are plans required to
be reviewed prior to issuing a license?
Yes, plans must be submitted
showing a list of equipment (makes and model numbers), surface finishes,
lighting and location of major equipment as well as a menu. This is needed so a
determination can be made that this operation has the appropriate equipment to
adequately provide the items on the proposed menu. This floor plan and menu is
also needed for the back of the license when it is issued.
What items are required to be placed on the back of a mobile food service license?
The health district must
post on the back of each license the layout of the operation including the
location and type of major equipment, and the menu as well as any exemptions or
any restrictions or conditions limiting the types of food that may be prepared
or served by the licensee based on the equipment or facility.
What are the license
fees for mobile food service operations?
The fees are determined by a
cost analysis and are therefore different for each health district. Please contact the local health district for
current fees.
What information is
required to be placed on the mobile?
The name of the operation,
the city of origin, and the area code and phone number must be conspicuously
displayed on the exterior of the mobile unit.
The name and the city of
origin of the food service operation shall be displayed with individual
lettering measuring at least three inches high and one inch wide.
When are the inspections required and what items are subject to inspection?
The licensing health
department, at least once during the licensing period, must complete one
complete standard inspection. ** This is to be done prior to issuing the
license each licensing year. **
Inspections may be conducted
as necessary and at reasonable times determined by the health district in which
it is operating.
Any and all equipment used
in the operation of the mobile food service operation is to be inspected and
must be in compliance with the law and rules at all times when in operation.
This includes support vehicles, such as supply trucks, refrigerators, etc.
When a health district other
than the licensing district conducts an inspection the inspection must be sent
to the health district issuing the license.
Can a mobile license
be revoked or suspended?
Yes, if a violation presents
an immediate danger to the public health, the license may be suspended without
giving written notice or the opportunity to make corrections. The licensor that
issued the license or the licensor for the health district in which the
operation is being operated may suspend the license.
When a license is suspended,
the licensor that suspended the license shall hold the license until the
suspension is lifted and the licensor received written notice of the next
locations at which the licensee proposes to operate the food service operation.
Revoking a mobile food
service operation can be only accomplished by the health district issuing the
license.
An appeal on a suspension or
revocation must be made to the licensor that suspended or revoked the license.
What types of foods
may be served?
Any food may be served as
long as all of the equipment on the floor plan and menu are consistent with the
information on the back of the license.
All food must be prepared at
the mobile food service and no preparation may be conducted at home. No home
canned foods are permitted. All foods shall be obtained form sources that
comply with all the laws relating to food and food products. Only government
inspected meats shall be used and only clean whole eggs, with shells intact and
without cracks or checks, pasteurized liquid, frozen, dry eggs, or pasteurized
eggs products shall be used, except that hard boiled, peeled eggs, commercially
prepared and packaged, may be used.
Bulk food
containers of food if not in original container and not easily identifiable
must be properly labeled.
How are foods required
to be protected (temperature requirements)?
All potentially hazardous
foods are to maintained at an internal temperature of
41° F or below or at an
internal temperature of 135°
or above during storage, display and transportation.
All potentially hazardous
food requiring cooking shall be cooked to heat all parts of the food to a
temperature of at least 145°
F or above for at least fifteen seconds, EXCEPT:
What are the requirements for reheating at a mobile food service operation?
Foods that are required to
be reheated must be reheated to an internal temperature of at least 165°F or higher and held for at least fifteen seconds, This must be accomplished within two hours: steam tables,
warmers, ect. are not permitted to be used for this
purpose.
Potentially hazardous foods
that are to be reheated, in a microwave, shall be covered and rotated or
stirred throughout or midway during the cooking or according to the label
instructions during heating and must be reheated to 165°F and allowed to stand for two minutes after
reheating.
Any ready-to-eat food taken
from a commercially processed, hermetically sealed container,
or from an intact package shall be heated to a temperature of 140°F if it is to be placed into hot holding.
What equipment is
necessary to maintain product temperatures?
This will vary with the type
of operation. Some operations will need both hot and cold holding facilities.
If the operation is serving potentially hazardous foods, it must at least have
refrigeration facilities, or effectively insulated facilities to assure proper
maintenance of temperatures. Each refrigerated facility must be provided with a
numerically scaled thermometer, accurate to plus or minus a three °F located to measure the air temperature in the
warmest part of the facility and located to be easily readable. A metal
stem-type thermometer, numerically scaled, accurate to plus or minus two °F shall be provided and used to assure proper
cooking, holding, or refrigeration temperatures are being maintained and/or
attained. These facilities must be sufficient to allow for storage of foods to
prevent cross contamination.
If potentially foods are to
be held hot then adequate hot holding facilities will be required in addition
to the items in the preceding paragraphs. The number of the hot holding
facilities will be determined by the size and scope of the operation. Each hot
holding facility storing potentially hazardous foods shall be provided with a
numerically scaled indicating thermometer or recording thermometer, accurate to
plus or minus three 165°F
located to measure the air at the coolest part of the facility and located to
be easily readable.
What is the proper way
to thaw foods?
There are only four
acceptable ways to thaw potentially hazardous foods;
What foods can be
re-served by a mobile food service operation?
Only packaged foods that are
not potentially hazardous may be re-served if the packages have not been opened
and the food is in a sound condition.
How are foods to be
protected in a mobile food service operation?
All food must be protected
at all times, including while being stored, prepared, displayed, or transported
from potential contamination, including dust, insects, rodents, unclean
equipment and utensils, unnecessary handling, coughs and sneezes, hair,
overhead leakage or drippage from condensation.
Foods, raw and prepared, if
removed from the original container must be stored in a clean, covered,
approved container.
Raw animal foods must be
stored in a manner that will not lead to cross contamination of ready to eat
foods.
Raw animal foods must also
be stored in a manner that will not allow foods that require a higher cooking
temperature to contaminate foods that require lower cooking temperatures.
All equipment, surfaces, and
utensils must be cleaned and sanitized.
Only ice scoops may be
stored, with handles out of ice, in ice intended for human consumption.
Ice used to cool beverage
lines attached to exposed cold plates may not be used for human consumption.
Packaged food shall not be
stored in contact with water or undrained ice.
Raw fruits and vegetables
shall be thoroughly washed with potable water before being cooked or served.
How must food be handled
in mobile operations?
Food shall be prepared with
the least possible manual contact using suitable utensils. An ice scoop or
other suitable utensil must be used when dispensing ice.
How are utensils to be
stored?
Dispensing utensils must be
stored clean and dry or in the food with handles out of the food; in potable
running water with sufficient velocity to agitate and float off loose food
particles into an overflow.
Malt collars and dispensing
utensils used in preparing frozen desserts shall be stored in a potable running
water dipper well or clean and dry.
Ice Scoops may not be stored
in ice machines unless the ice machine is designed for such storage.
What is required of
all employees when working in a mobile?
All employees are to be
healthy, have clean clothing, have their hair under control and restrained,
practice safe food handling procedures and wash their hands when needed.
What equipment and utensils can be used in a mobile.
All equipment must be
approved prior to licensing, but if in the event that a piece of equipment
should break during the course of the year it could be replace by an approved
piece of equipment. All equipment/ utensils must be in good condition at all
times.
What type of sinks are required on mobiles?
All mobiles handling exposed
foods are required to have proper handwashing facilities. This would include
hot and cold or warm water under pressure, soap and single service hand towels.
A three-compartment sink is
required on all mobiles if utensils will be washed continuously. An approved
sanitizer is required to be used and test strips are to be available at all
times to monitor the concentration of the sanitizing solution while in use.
How are sanitizers to
be used?
If you are using chlorine or
quat-ammonia base as a sanitizer in the three-compartment sink the first
compartment would be used for detergent and water, the middle compartment would
be used for clear rinse water and the third and last compartment would be used
for the sanitizer:
Chlorine @ 50-100 ppm
Quat- ammonia @ 200 ppm
Iodine detergent/ sanitizers
are used as follows the amount of the detergent sanitizer as specified by the
manufacturer is to be placed in the first compartment and then add the amount
of water specified (this will form suds to be used in washing the utensils). In
the second compartment the required amount (usually one-half of the amount used
in the first compartment) is placed in the sink after the required amount of
water is added to prevent the formation of suds.
If other types of
detergent/sanitizers are used, follow the manufacturers
directions and make sure that they are designed so that a final rinse is not
required.
** In all cases follow the
manufacturer’s instruction. **
Store wiping clothes in a
solution of approved sanitizer at the concentration recommended by the
manufacturer.
How often is the
equipment in a mobile operation required to be cleaned?
Equipment, food contact
surfaces and utensils used to prepare potentially hazardous foods on a
continuous basis, shall be washed, rinsed and sanitized at intervals throughout
the day based on the food temperature and the amount of food particle
accumulation.
The food contact surfaces of
grills, griddles, and similar cooking devices and the cavities and door seals
of microwaves shall be cleaned a least once a day, except that this requirement
shall not apply to hot oil cooking equipment and hot oil filtering systems. The
food contact surfaces of all cooking equipment shall be kept free of encrusted
grease deposits and other accumulates soil as specified in 3717-1-04.5 of the
OAC.
Non-food contact surfaces of
equipment shall be cleaned as often as necessary to keep the equipment free of
an accumulation of dust, dirt, food particles and other debris.
How are clean and
sanitized equipment stored?
All cleaned and sanitized
utensils shall be handled in a way to prevent contamination; knives, spoons and
forks handled by handles only: cups, bowls and similar
items shall be handled without contact with the inside surfaces of surfaces the
contact the users mouth.
Equipment must be stored 6
inches off the floor, must be air-dried or stored in a self-draining position.
How are single service utensils stored and dispensed on a mobile?
Unless pre-wrapped, all
knives, forks and spoons shall dispense with the handle of the utensil to the
consumer.
All cups, bowls, etc. must
be stored in a manner that will prevent contamination during storage and/or
dispensing.
** Reuse of single-service
articles is prohibited. **
All water used in a mobile must be from an approved
source. It shall be adequate and shall be of a safe and sanitary quality. If a
fresh water holding tank is used, it must be filled with water from an approved
source, i.e., city water supply.
Hot and cold or warm running
water under pressure must be provided to all fixtures while in operation.
Bottled water may be used but it must be obtained from a source that complies
with applicable laws and handled and stored so that it will not become
contaminated. Bottled and packaged water must be dispensed from the original
container.
All mobiles must be equipped
with a back flow device to prevent possible contamination of public water
supply if connected to water supply with a hose. (See note *3) If a hose is
used, it should be a food-grade hose and not a standard garden hose.
** If a fresh water holding
tank is used it must be separate from the holding tank for sewage. **
A holding tank, portable
sewage dolly, or “blue belly” must be available if a direct sewage connection
is not provided. The dolly or blue belly
must be properly emptied in an acceptable sanitary manner at the facilities
provided. If a hose is connected to a
sewer or dumpsite it must be connected so there is no spillage of waste. This hose may only be used for sewage and
under no circumstances can it be used for a fresh water supply.
Mobiles are not covered by
any plumbing code.
All sinks must have drains
hooked up to the sewage holding tank or portable dolly.
Ice bins drains should not
be directly connected to the sewage holding tank to prevent possible
contamination of ice in the event of sewage back up.
A mop sink is not required
in a mobile.
Trash containers that are
leak proof, durable, cleanable, insect and rodent proof and that have tight
fitting lids are required in all mobiles. Trashcans are to be covered at all
times and dumped in approved dumpsters or other facility when full to prevent
rodent and insect attraction.
** Overnight storage of
garbage on mobiles is prohibited. **
All floors, walls and
ceilings are to be constructed of a material that is easily cleanable and kept
clean at all times.
If mates are used on the
floors, they must be non-absorbent and grease resistant and kept clean. **
Carpeting may not be used. **
Floors, walls and ceilings
are to be maintained in good repair.
Permanently installed fixed
artificial light sources shall be installed to provide at least fifty-foot
candles of light on all food preparation surfaces and at equipment or utensil
washing work levels. The lights must be properly shielded or shatter- resistant
bulbs used to protect against broken glass from falling onto food.
Infrared or other heat lamps
shall be protected against breakage by a shield surrounding and extending
beyond the bulb, leaving only the face of the bulb exposed.
All chemicals needed to
operate the mobile must be stored in their original container and stored
separately from all food products. Only those chemicals needed for the
operation of the mobile are permitted.
Personal medications,
clothing, etc. are to be stored so as not to contaminate food or food contact
surfaces.
All pressurized tanks shall
be chained or secured to a wall or fixed equipment.
Under no circumstances may a
mobile be used as either sleeping or living quarters.
This booklet in intended to be a brief outline of some of
the requirements needed for a mobile food service operation. It is in no way to
be construes as being all the requirements needed to operate a mobile food
service operation. The local health department, Chapter 3717 of the
Contact your local Health
Department at:
Phone: 740-333-3590
Fax: 740-636-1583
*1 The only exemptions would be a mobile operation such as a truck selling raw meat items or bulk food items. This would be a mobile food establishment due to the fact that it does not meet the definition of a food service operation. The reason that it does not meet the definition of a food service operation is that it offers food in bulk portions that requires further processing or cooking prior to consumption. This is different from the mobile ice cream truck selling ice cream. The ice cream truck is ready to eat, in individual portions and requires no additional preparation prior to eating (The Ice cream truck would be licensable.).
*2 A three-compartment sink may not be required on a mobile unit if it must daily for cleaning or it has no utensils to dispense food. Sufficient Utensils (clean) must be available during all hours of operation, in the event a utensil is soiled or dropped on the ground/floor rendering it unfit to use to dispense food. (Noted on the back of the license.)
*3 The appropriate back flow device for a mobile unit that has water supplied, under constant pressure, by using a food-grade hose hooked to an ASSE 1012 or ASSE 1024.
CRITERIA FOR REVIEWING FACILITY LAYOUT AND EQUIPMENT
SPECIFICATIONS FOR:
Mobile Food Service Operations and
According to Ohio
Administrative Code 3701-21-03: Facility layout and equipment specifications
are required to be submitted to the local health department for all new or
extensively altered mobile food service or food establishment operations. See
à
The following items must be submitted to this office:
·
The attached
application
·
Plan of
facility drawn to scale. The following should be shown on the plans or
submitted as attachments.
1.
2. Entrances and Exits
3. Location of all food service equipment listed with
common name of each piece of equipment, Etc.
4. Auxiliary areas such as storage trucks, buildings
5. Electric fixtures, lighting layout, mechanical
ventilation, and plumbing fixtures.
·
Menu: Attach a list of all foods to be prepared and served.
This includes beverages and types of prepackaged items.
·
Equipment
list: With equipment manufacturers
and model numbers. Food equipment that is acceptable for use in a food service
or retail food establishment shall be by an approved by a recognized food
equipment-testing agency.
à Mobile License Fee
·
There is no
fee for reviewing facility layout and equipment specifications.
·
2005 Annual
License= $108.00
à Other Agencies that may need to be contacted:
·
Department of
Commerce- Bureau of Construction
Compliance
Reynoldsburg
Central Office, 6606 Tussing Rd., PO 4009 Reynoldsburg, Ohio 43068-9009
Customer Service: (614)644-2622 or (800)523-3581
·
Department of
Commerce- Division of Liquor Control
Licensing Section,
Phone: (614)644-2455
·
Fire Code
Requirements and inspection- Check
with your local fire authority before calling the State Fire Marshall.
(614)728-5460
·
Fayette
Complete the following
and submit it along with other required items to:
Fayette
County Health Department,
Application Submission
Date:__/__/__ š Retail Food Establishment š Food Service Operations
1. Name Of Proposed
Address of where unit
will be stored:
2. Name of Owner or
Owner’s Representative: ___________________________
Mailing Address:______________________________ State:___________________________Zip:
________
Telephone: ________________ Fax:_______________
Email
Address: _____________________
3. Name of General
Contractor:______________ Telephone: _______________
4. Is this
a: š New Unit or š Remodel of a licensed facility
5. Projected Dates for: Start Construction__/__/__
Completion Date of Project __/__/__
6.
Total
Square Feet of Facility:__________
List
Hours of Operation: _________________________
7. Types of Meals to be served: Breakfast ______
Lunch______________ Dinner_______________
8. Will your unit be set up at a certain location on a regular basis? š Yes š No If yes, what are the proposed hours of operation during the week and weekend: ______________________________
9. Describe storage facilities for employees’ personal belongings (i.e. purse, coats, boots, umbrellas, etc.) __________________________________________________________________________
10. Please describe briefly established policy to exclude and restrict food workers who are sick or have infected cuts and lesions: _________________________________________________________
11. All food and food contact supplies and equipment must be from inspected and approved sources. Will any of your supplies be purchased from an alternative source? š Yes š No If Yes, list name and phone # of the company: ______________________________________________________
12. Will food be prepared within the mobile unit? š Yes š No If no, where will the food be prepared? _____________________________________________________
13.Where will the dry food storage places be located? _____________________________________
14. Where will the paper goods storage spaces be located?_________________________________
15. Total Number of Refrigeration units:_____ Total Number of freezer units: ___________
Will any of these be located outside of the mobile? š Yes š No
16. Will raw meats/poultry/seafood be stored in refrigerators with cooked/ready-to-eat food?šYesš No
If Yes, how will cross- contamination be prevented?_____________________________________
17. Will raw meats/poultry/seafood be stored in Freezers with cooked/ready-to-eat food?šYesš No
If Yes, how will cross- contamination be prevented?_____________________________________
18. Will any food be stored cold using methods other than in a refrigerator or freezer such as stored on ice, in insulated coolers, ect.? š Yes š No
19. List types of foods prepared more than twelve hours in advance of service:
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20. Will your operation be thawing food items for
preparation or for sale? š Yes š No If Yes, How š Refrigeration š Running water š cooked Frozen
š Microwave š Other
21. Will your operation be cooling any food items? š Yes š No If yes, what types? ______________________________________________________
22.Will your operation be cooking/ receiving/ heating or holding hot any food items? š Yes š No
23.Will any of your cooking equipment be located outside of your unit? š Yes š No If Yes, what and where: ______________________________________________________________
24. Will your unit have fountain drinks, coffee, beverage machines?
š Yes š No
25. Will your unit be using ice? š Yes š No If yes, for what purpose _______ and will ice be: š Purchased commercially or šmade on premises
26. Will there be any storage trucks , buildings, etc.? š Yes š No If Yes, please list units and what will be stored in them: ______________________________________________________________
27 How will employees avoid touching ready to eat foods? __________________________________
28.What type(s) of sanitizer is to be used in the 3 compartment sink:
š Cholorine š Quaternary Ammonium š Hot water š Iodine
Does the largest pot and pan fit into the each compartment of the pot sink? š Yes š No
29 Appropriate space must be available for the air drying of all washed utensils. Please describe type and location: ______________________________________________________________
30. How will cooking equipment , cutting boards, counter tops, and other food contact surfaces in which can not be submerged in a sink be cleaned and sanitized? Please describe the procedure: ______________________________________________________________
31. Indicate if your facility will have the following types of sinks: š 3 compartment sinks š 2 compartment š Hand wash sinks š Restrooms sinks š Mop/ utility sinks š Ice cream scoop wells š Food Preparation sink š Other _____________________________________________
32. Will the unit have a restroom? š Yes š No Are all toilet doors self- closing? š Yes š No
33. Do all hand washing sinks have hot & cold or warm water? š Yes š No
34. Are hand drying facilities (paper towels, continuous roll cloth type, air blower, etc.) soap dispensers and waste receptacles available at all hand washing sinks and in each restroom?
š Yes š No
35. Does each sink have a sign reminding employees to wash their hand? š Yes š No
36. Will refuse be stored inside? š Yes š No If yes, where _______________
37. Desribe location for storing mops, brooms, cleaning chemicals, etc ________________________
38. Will all containers of toxic/ cleaning materials be clearly labeled?
š Yes š No
39. List storage location for clean linens: __________________
Dirty/ Soiled Linens______________
40. Are insecticides/ rodenticides if used separately from cleaning and sanitizing agents?š Yes š No Indicate Location: ______________________________________________________________
41. List Surface finishes to be used:
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Kitchen |
Food Storage Area |
Other areas within unit |
Auxiliary Unit |
Other |
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FLOOR |
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WALLS |
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CEILING |
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Additional information:
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Approval of these plans and specifications by this
Health regulatory Authority does not indicate compliance with any code, law or
regulation that may be required to- federal, state or local. It farther does
not constitute endorsement or acceptance of the completed operation (structure
or equipment). A pre-opening inspection of the establishment with equipment
will be necessary to determine if it complies with the local and state laws
governing food service establishments.
Your
·
Your operation is complete and meets the
requirements of the
· All other applicable agencies mentioned above have been contacted and have given their written approval,
· Your mobile licensing application and appropriate licensing fee have been submitted to this office.
· The office has conducted a pre-licensing inspection and verifies that the mobile in compliance with applicable regulations.
STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from this plan without prior a