(A) The requirements below will be required for all mobile food units in Macon County. Certain requirements may be waived at the discretion of the Health Department in cases where no potential hazard would result. Such waivers will be considered on a case by case basis. Any mobile food unit not meeting these requirements, shall be limited to prepackaged products only.
(1) Exterior surfaces shall be constructed of weather resistant materials.
(2) Windows, doors, and vents shall be protected by:
(a) Mesh screens;
(b) Properly designed and installed air curtains; or
(c) Other effective means approved by the Health Department.
(3) Indoor floor, walls, and ceiling construction shall be smooth, nonabsorbent, and easily cleanable.
(4) Food contact surfaces shall be smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections. They shall be constructed with safe, durable, corrosion-resistant, and nonabsorbent materials.
(5) Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices. These should also be designed and constructed to allow for easy cleaning.
(6) Manual ware washing sinks shall meet the following requirements:
(a) A three-compartment sink shall be provided for washing, rinsing, and sanitizing equipment and utensils.
(b) A three-compartment sink shall be required that meets NSF or equivalent approval, with sink compartments large enough to immerse at least half of the largest piece of equipment or utensil.
(c) The sink system shall be made of equipment and materials intended for the use of ware washing. The sink system shall be designed and installed so the ware washing of utensils cannot be contaminated by hand washing.
(7) A separate hand sink, and sufficient in number, shall be required. It must always be readily accessible and used for no other purpose. Distance or a partition shall separate the hand sink from the three-compartment sink and food contact surfaces/equipment. Sink shall be installed so that hand washing cannot contaminate utensil washing. Soap and paper towel must always be available.
(8) Lighting shall be shielded.
(9) Outer doors shall be self-closing and tight fitting.
(10) Carpeting shall not be allowed.
(11) Ventilation hood systems shall be easily cleanable. Fire suppression systems may be required.
(12) (a) Equipment for cooling and heating food, and holding hot and cold food, shall meet NSF or equivalent approval and be sufficient in number and capacity for the operation.
(b) Residential cooling units will not be permitted.
(13) Equipment shall be spaced or sealed to allow for easy cleaning.
(14) Wood shall not be used as a food contact surface.
(15) All equipment must be commercial grade equipment. No residential equipment will be allowed.
(16) A Class K fire extinguisher must always be present.
(17) Surfaces and barriers for any equipment outside (e.g. smokers, grills, etc.) must be approved.
(a) These items must be a minimum of ten feet from the mobile food unit.
(b) These items must have a physical barrier around them.
(B) Water, plumbing, and wastewater systems.
(1) Water used shall come from an approved source.
(2) The water source and system shall be of sufficient capacity to meet the water demands of the mobile food unit.
(3) A potable water tank shall be designed so that water can be flushed and in a way that permits complete drainage of the tank.
(4) (a) A minimum of at least ten gallons' capacity shall be required.
(b) Water tanks must be fixed to the mobile food unit.
(5) Water under pressure shall be provided to all fixtures, equipment, and non-food equipment that are required to use water.
(6) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands.
(7) (a) Only food grade hoses shall be used to fill or transfer drinking water to or within a mobile food unit.
(b) Hose ends must be capped, connected, or otherwise fully protected when not in use.
(8) Water systems must be flushed and disinfected prior to use if the mobile food unit is not in daily use.
(9) A mobile food unit must have a wastewater tank.
(10) The wastewater tank must be 15% larger than the clean water tank.
(11) Liquid waste must be discharged from the retention tank to an approved sewage disposal system and flushed as often as necessary to maintain sanitary conditions.
(a) Waste tanks shall be fixed to the unit.
(b) Discharge onto the surface of the ground, or into storm sewers, is strictly prohibited.
(c) A list of approved disposal site that will be used may be asked for.
(C) Storage and preparation.
(1) No food that is sold or served from a mobile food unit may be stored or prepared in a residential home.
(2) All food must be from an approved source.
(3) Packaged foods shall be labeled appropriately.
(4) Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration and potential contaminants.
(D) Commissary.
(1) (a) All foods and single service articles must be stored at an approved, permitted commissary. The owner of the commissary must send an agreement letter to the Health Department.
(b) It is at the discretion of the Health Department if a facility is adequate to act as a commissary.
(2) No foods may be cooled and reheated for next day consumption without a commissary.
(3) If a mobile food unit wishes to operate without reporting to a commissary daily, all items that would be used at the commissary must be on the unit including, but not limited to: mop sink, food preparation sinks, three-compartment sink, adequate cooking equipment and storage, and the cooling and reheating of foods will be prohibited.
(Ord. O-138-12-21, passed 12-9-2021)