A. Construction Requirements.
1. Exterior.
a. A mobile food establishment must permanently affix the business name to at least two structural sides of the unit in four-inch or taller lettering. The business name must be clearly visible to the consumer at the service window, at any entrance to the mobile food establishment, and on at least one other side of the establishment.
b. Food service openings are limited to two hundred sixteen square inches (such as twelve inches by eighteen inches) each, and must be equipped with a screen (sixteen mesh per square inch minimum) or solid door that must be closed when not in use. Multiple service openings must be at least eighteen inches apart.
c. All waste disposal connections must be of different size or type than those used for supplying potable water. The waste connection must be located lower than the water inlet connection to prevent contamination of the potable water system. Wastewater outlets must be greater than one inch and potable water inlets must be no larger than three-quarters-inch unless otherwise approved by the department. Potable water system inlets must be capped when not in use.
d. All exterior water system connections must include an approved backflow prevention device.
2. Interior.
a. The cab or driving portion must be completely separated from the food preparation and serving areas by a wall or door.
b. Doors to the food preparation and serving areas must be self-closing and kept closed.
c. A three-compartment sink equipped with two integral metal drain boards must be permanently installed. Each compartment must be at least twelve inches wide, twelve inches long and ten inches deep, or ten inches wide, fourteen inches long and ten inches deep, and each drain board must be at least one hundred forty-four square inches. A metal shelf may be used instead of one drain board if approved by the department.
d. A self-contained hand washing sink of at least nine inches wide, nine inches long and five inches deep with integral splash-guards must be permanently installed with a potable water tank with a minimum ten-gallon capacity and fifteen percent greater capacity waste tank. The flow rate of hot and cold water to the sink basin must be at least one-half gallon per minute.
e. Interior walls and ceilings must be light in color.
f. A pressurized potable water system, supplying hot and cold water, with a minimum capacity of thirty gallons, must be permanently installed. A liquid waste storage tank with a capacity at least fifteen percent larger than the potable water storage tank is required for all mobile food establishments serving any open food or drink. This provision does not apply to pushcarts.
B. Additional Operating Permit Requirements.
1. Mobile food establishments must operate from an approved commissary and provide a commissary agreement to the department as a part of the documents submitted during plan review for a new permit, at permit issuance or renewal, and upon request. Trucks and pushcarts that only sell or dispense individually packaged, commercially processed items from an approved source are exempt from providing a commissary agreement.
2. Mobile food establishments must notify the department of any substantial changes to their daily operations within a week of the change. A global tracking device must be permanently installed on the mobile unit.
3. Mobile food establishments serving time/temperature control for safety (TCS) foods must log their visits to the approved commissary or fixed food establishment. The log must be in a format approved by the department and kept with the commissary at all times.
C. Operations.
1. Mobile food establishments must report at least daily to their approved commissary for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations.
2. TCS foods must be prepared on the same day of sale or service. TCS foods must not be held over from a previous day's operation unless otherwise approved by the department. Time without temperature control may not be used by mobile food establishments.
3. Food preparation must be limited to cooking, reheating, or assembling ingredients that have been prepared at the commissary.
4. All food preparation and storage must be done at the commissary or inside the mobile unit, unless the department approves a variance.
5. When in transit, all windows and vents to the food preparation area must be closed and all food appropriately protected.
6. All tea except instant tea must be brewed with boiling water.
7. Food offered for self-service must be wrapped or packaged in a manner that prevents contamination.
8. Ice for consumption or that contacts food must be made from potable water.
9. Bacon-wrapped hotdogs must be pre-wrapped at the commissary.
10. Mobile food establishments must not reuse consumer service-ware.
11. Mobile food units must not connect to water or waste water systems except during servicing operations at a commissary or as approved by the department.
12. All water tanks, pumps and hoses must be flushed and sanitized before being placed in service after construction, repair, modification, or periods of nonuse longer than seven days. Potable water tanks must be flushed and sanitized monthly.
13. Wastewater holding tanks must be emptied into an approved sewage disposal system.
14. The potable water tank must be filled using an approved food grade potable water hose that is not used for any other purpose.
15. Grease must be disposed of in a manner approved by the department.
16. When a mobile food establishment operates at the same site for more than two hours, sanitary toilet facilities for employees must be available within two hundred feet of the unit. Mobile food establishments located further than two hundred feet from a sanitary toilet must provide a portable toilet unit for employees.
17. Mobile food establishments selling or dispensing open food or beverages must provide employees with hot and cold potable water, hand washing soap, and sanitary towels.
18. The operating area must be kept clean and free from refuse at all times.
19. A mobile food establishment must not be located within one hundred feet of a petting, riding, or holding area for animals unless dust and runoff are controlled.
D. Commissary.
1. All commissaries, including qualifying restaurants, must obtain a permit as a commissary.
2. A commissary located outside of Pima County must provide a copy of its current operating permit issued by the applicable health department and a copy of a health inspection report issued by its regulatory authority within the previous six months.
3. A commissary may service a limited number of mobile food establishments. The health officer determines the maximum number of mobile food establishments that a commissary is able to support based on the menu items, the volume of food being prepared or stored, the capacity of the commissary equipment, and the capacity of the mobile unit equipment.
4. Reports. A commissary must submit reports to the department disclosing the names, addresses and operating license numbers of all mobile food establishments using the commissary in accordance with the following schedule:
a. Monthly and annually at the time of permit renewal for the commissary;
b. Within ten business days after a commissary adds or removes a mobile food establishment; and
c. Upon request by the department.
5. Failure to submit any report to the department is grounds for the revocation of the commissary's operating permit.
6. Servicing Area.
a. A commissary must provide a servicing area for the mobile food establishment. Within the servicing area, separate areas must be provided for:
i. Flushing and drainage of liquid wastes;
ii. Potable water servicing; and
iii. Loading and unloading of food and related supplies.
b. The surfaces in the servicing area must be constructed of smooth nonabsorbent material, such as concrete or machine-laid asphalt, and must be maintained in good repair, kept free of visible dirt and debris, and graded to drain.
c. If the servicing area has walls, they must be maintained in good condition and kept sanitary.
d. Potable water servicing equipment must be installed according to applicable plumbing requirements, and must be stored and handled in a way that protects the water and equipment from contamination.
(Ord. 2016-12, § 2 (part), 2016)