Mobile food units (including mobile food pushcarts) shall comply with the following requirements. These requirements pertain to all such establishments unless specifically addressed otherwise:
(A) Mobile food units shall comply with all sanitation and construction regulations as outlined in 25 Texas Administrative Code Rule 228.221 as adopted in this chapter unless specifically addressed in this section.
(B) A mobile food unit shall be operated from a central preparation facility and shall report to the central preparation facility each day of operation for all cleaning and servicing operations. The mobile food unit shall acquire needed supplies from the central preparation facility or other approved source. The mobile food unit shall provide documentation of each visit to the central preparation facility, and shall have that documentation available for inspection. Mobile food units dispensing fresh fish and shrimp, prepackaged novelty ice cream, whole, uncut fruit and vegetables and individual portion size nonperishable foods such as pickles, candy, peanuts, including snow cones, shaved ice and raspas, are exempt from this provision.
(C) Certain foods shall require additional equipment or sanitation procedures to ensure safety.
(1) Mobile food units that sell snow cones, shaved ice, or raspas shall provide a gravity-fed, hand-washing system, soap, and paper towels at the establishment. Such establishments shall be designed so as to enable the operator of the unit to protect the equipment, syrup, ice and utensils used in the operation of the unit from dust, insects and rodents while the unit is in transit or overnight storage.
(2) Mobile food units or mobile food pushcarts that sell shrimp, fish, shellfish, or crusteacea shall ensure that all such products are safe for human consumption, from an approved source, in sound condition, and free from spoilage, filth, or any other type of contamination. Shrimp shall be maintained at 41°F or below, and stored in either a mechanical refrigeration unit, or in ice in a clean and sanitized container with a lid. Ice must be from an approved source. Additionally, the establishment must install a three-compartment sink, plumbed with hot (minimum 110°F) and cold running water under pressure, for the purpose of cleaning and sanitizing the food contact surfaces of equipment and utensils. A handwash sink “equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet” shall also be provided and furnished with soap and paper towels.
(D) Liquid waste resulting from any mobile vending operation shall be stored in permanently installed retention tanks of at least 15% larger capacity than the water supply tank, but of no less than 30-gallon capacity, and shall be drained and thoroughly flushed during servicing operations. All liquid waste shall be discharged to an approved sanitary sewage disposal system at the central preparation facility.
(E) All food that requires packaging or advance preparation by the mobile food unit shall be processed in the central preparation facility.
(F) Mobile food units that are parked and engaged in operations shall provide waste containers for customers sufficient to handle the volume of waste generated by the mobile food unit. Waste containers shall be emptied or disposed of at the central preparation facility.
(Ord. 892, passed 11-16-15)