(A) Produce vendors. Vends nuts, uncut fruits and vegetables only.
(B) Ice cream trucks. Vends pre-wrapped and sealed ice cream, canned soft drinks, pre-packaged candy, chips and pickles.
(C) Mobile cold trucks. Vends pre-packaged, prepared, TCS food and/or (formally PHF) potentially hazardous and non-TCS food in individual packages for immediate consumption.
(D) Mobile hot trucks. Prepares and vends TCS food and non-TCS foods on site. On this unit, food is cooked, wrapped, packaged, processed, or portioned for service, sale or distribution.
(E) General requirements. Specific requirements for mobile food vendors are determined by the type of unit as outlined in this chapter. In addition to the specific requirements for each type of mobile food vendor, each unit must satisfy all of the following:
(1) Business/firm name and phone number on both sides of the unit in at least three-inch letters.
(2) A copy of the most recent inspection report must be on the unit at all times.
(3) All mobile food establishments must operate from a base of operation, such as an approved commissary or other fixed food establishments permitted and inspected by a city.
(4) The operator of the permitted mobile food vendor must report daily to the commissary for supplies, cleaning and servicing of the unit. Mobile food vendors must be stored at the commissary when not in use.
(5) Mobile food vendors are prohibited from remaining at the same location for a period of ten minutes after the last sale.
(6) Time/temperature foods must be hermetically sealed, dated, and labeled as to type of food and location of preparation. All TCS foods must be disposed of at the end of each day of operation. No home-prepared foods will be allowed.
(7) If food is purchased at a permitted food establishment, the establishment must be licensed with the appropriate state agency as a food manufacturer. These foods must meet the same packaging and labeling requirements as listed above.
(8) All condiments must be dispensed in single-service containers, packages or in an approved commercially filled dispenser-type container.
(9) Single-service cups must be dispensed in a sanitary manner.
(10) No direct food handling of any type will be permitted by mobile cold truck vendors or customers.
(11) All cold TCS foods must be kept at an internal temperature of 41 degrees Fahrenheit or below. All hot TCS foods must maintain an internal temperature of 135 degrees Fahrenheit or higher. Mechanical hot-holding and cold-holding units must have accurate, numerically-scaled thermometers conspicuously placed inside the units.
(F) Specific requirements.
(1) Ice cream trucks.
(a) Must be an enclosed or covered truck or van with a smooth, easily cleanable floor.
(b) Must have an enclosed freezer with a visible, accurate, and numerically-scaled thermometer to store ice cream.
(c) All ice cream must be pre-wrapped, sealed, labeled and obtained from an approved source or commissary.
(d) Pre-packaged candy, chips and soft drinks may be sold in single-service units.
(e) Signs in front and rear of the unit bearing the words "Caution - Watch for Children" must be present in three-inch letters on a contrasting background.
(f) Vehicles must have one revolving amber strobe light that is visible from a distance of 500 feet in the daylight and shall be placed on top of the vehicle. The light should be used only when slowing down or stopping in the right lane with flashing amber lights working.
(g) All sales shall be conducted from the curb side of the vehicle.
(h) Everything that is necessary for the operation of the truck must be on the truck.
(i) Unit must be maintained in good repair and in a clean condition.
(j) No sales shall be conducted before sunrise or after sunset.
(k) Ice cream truck vendors, drivers and servers shall be subject to and comply with the regulations set out in Chapter 111 “Peddlers and Solicitors” of the City of Mansfield Municipal Zoning Code of Ordinances. Occupants of the vehicle must display a valid identification card, issued by the City of Mansfield, visible to the public, at the times the vehicle is in service to conduct transactions. Ice cream truck vendors, drivers, and occupants are exempt from § 111.11(C) and (D). In addition, cardholders must comply with the regulations set forth in the City of Mansfield Municipal Zoning Code of Ordinance.
(2) Mobile cold trucks.
(a) Must be an enclosed commercial unit operated from a truck with proper storage and display space.
(b) Must provide proper equipment (such as NSF-approved mechanical holding ovens, NSF-approved surfaces for food contact and cold storage areas) to keep TCS food at 135 degrees Fahrenheit or above for hot foods or 41 degrees Fahrenheit or below for cold foods. An accurate, numerically-scaled thermometer must be displayed inside both hot and cold storage units.
(c) Only pre-wrapped, bottled, canned or otherwise packaged food in individual servings for immediate consumption may be sold.
(d) All food must be properly labeled and obtained from an approved commissary. The label on all foods must declare the common name of the food, list of ingredients, contents by weight or volume, packaging date and the name and address of manufacturer or packer.
(e) Only non-TCS food beverages dispensed from covered urns or other protected equipment may be served.
(f) If ice is used to keep food cold, it must be drained into a retention tank to be properly disposed of at the commissary location. No block ice allowed.
(g) Everything that is necessary for the operation of the truck must be on the truck.
(h) All condiments must be dispensed in single-service containers, packages, or an approved commercially filled dispenser-type container.
(i) An accurate, numerically-scaled metal stem thermometer is required to check food temperatures.
(j) Unit must be maintained in good repair and in a clean condition.
(k) An approved commissary is required, which is permitted and inspected by the appropriate regulatory authority, at which those foods to be sold are obtained and prepared; and also for servicing the unit.
(l) A spray bottle of sanitizer (appropriate mixture of approved sanitizer) must be available. All chemicals, cleaners, and the like, must be stored away from food and food contact items.
(m) Appropriate chemical test kits must be present on the truck.
(n) A container of liquid hand sanitizer must be available for the operator.
(3) Mobile hot trucks.
(a) Must be an enclosed commercial van designed for the transportation, storage and preparation of TCS food and non-TCS foods.
(b) Must provide proper equipment (such as a stainless steel three-compartment sink, and stainless-steel hand wash sinks) and must be supplied with both hot and cold potable water under pressure.
(c) Wastewater retention tank is required and must be at least 15% greater capacity than the potable water supply.
(d) Water for hand washing and dish washing must be heated via an electrical, on demand system to generate water at a minimum temperature.
(e) NSF-approved mechanical refrigerators, freezers, stoves, ovens and hot holding units are required to maintain TCS food at or above 135 degrees Fahrenheit for hot foods or at or below 41 degrees Fahrenheit for cold foods. Units used to store TCS foods must be provided with visible, accurate, and numerically-scaled thermometers.
(f) Unit must be provided with adequate ventilation, exhaust fans and proper lighting and shields.
(g) All food must be obtained from an approved source or commissary.
(h) Only non-TCS food beverages that are dispensed from covered urns or other protected equipment may be served.
(i) The serving of ice for beverages can be dispensed from an automatic dispenser or served by the mobile hot truck operator(s) only.
(j) Everything that is necessary for the operation of the truck must be on the truck.
(k) An accurate, numerically-scaled metal stem thermometer is required to check food temperatures.
(l) Other items that must be present are liquid hand soap, disposable paper towels, approved sanitizer, chemical test kit, fire extinguisher and a first aid kit.
(m) Operator must have a valid food protection manager certification. All other employees must have a valid food handler certification.
(n) Unit must be maintained in good repair and in a clean condition.
(4) Limited service pushcarts.
(a) An enclosed mobile food vendor capable of being maneuvered by one person.
(b) Pre-packaged frozen desserts must be maintained frozen by means of dry ice or a mechanical freezer.
(c) Everything that is necessary for the operation of the unit must be located on the unit. No additional ice bins, ice chests, tables, and the like, are allowed. The unit must be a stand-alone, self-contained unit with a visible, accurate, and numerically scaled thermometer.
(d) Units must be maintained in good repair and in a clean condition.
(Ord. OR-2249-22, passed 4-25-22)