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Reading, PA Code of Ordinances
READING, PA CODE OF ORDINANCES
PREFACE
Chapter C HOME RULE CHARTER
Chapter 1 GENERAL PROVISIONS
Chapter 5 ADMINISTRATIVE CODE
Chapter 14 AUTHORITIES
Chapter 23 BOARDS, COMMISSIONS, COMMITTEES AND COUNCILS
Chapter 36 FIRE AND RESCUE SERVICES
Chapter 51 INITIATIVE AND REFERENDUM
Chapter 62 PENSIONS
Chapter 70 PERSONNEL
Chapter 77 POLICE DEPARTMENT
Chapter 91 SALARIES AND COMPENSATION
Chapter 120 ALARM SYSTEMS
Chapter 127 ALCOHOLIC BEVERAGES
Chapter 141 ANIMALS
Chapter 166 CABLE TELEVISION
Chapter 173 COMMERCIAL LAUNDRY CODE
Chapter 180 CONSTRUCTION CODES
Chapter 185 CONVERSION THERAPY
Chapter 188 CURFEW
Chapter 201 ELECTRIC SERVICE
Chapter 212 FEES
Chapter 219 FIREARMS
Chapter 225 FIREWORKS
Chapter 231 FIRE INSURANCE PROCEEDS
Chapter 237 FIRE PREVENTION AND PROTECTION
Chapter 251 FOOD CODE
Chapter 272 GRAFFITI
Chapter 288 HEALTH AND SAFETY
Chapter 295 HISTORICAL AND CONSERVATION DISTRICTS
Chapter 302 HOUSE NUMBERING
Chapter 308 HOUSING
Chapter 317 INVASIVE PLANTS AND NOXIOUS WEEDS
Chapter 325 LAW ENFORCEMENT
Chapter 328 LEAD POISONING PREVENTION
Chapter 332 LIBRARY
Chapter 339 LICENSES AND PERMITS
Chapter 346 LITTER AND ADVERTISING MATERIAL
Chapter 353 LOITERING AND PANHANDLING
Chapter 364 MASSAGE THERAPISTS
Chapter 378 MUNICIPAL CLAIMS AND LIENS
Chapter 387 NOISE
Chapter 396 PARKS AND RECREATION
Chapter 403 PAWNBROKERS
Chapter 410 PEDDLING AND SOLICITING
Chapter 424 POLES
Chapter 431 PROPERTY SALES
Chapter 433 PUBLIC ART
Chapter 438 RAIN BARRELS
Chapter 442 RECORDS, PUBLIC ACCESS
Chapter 453 SALES
Chapter 460 SCRAP METAL DEALERS
Chapter 467 SEWERS AND SEWAGE DISPOSAL
Chapter 473 SEXUALLY ORIENTED BUSINESSES
Chapter 479 SIDEWALK CAFES
Chapter 485 SIGNS
Chapter 496 SOLID WASTE
Chapter 502 STORAGE FACILITIES
Chapter 505 STORMWATER MANAGEMENT
Chapter 508 STREETS AND SIDEWALKS
Chapter 515 SUBDIVISION AND LAND DEVELOPMENT
Chapter 521 SUSTAINABILITY
Chapter 536 TAMPERING WITH PUBLIC PROPERTY
Chapter 540 TATTOO AND PIERCING ESTABLISHMENTS
Chapter 543 TAX ABATEMENTS
Chapter 546 TAX AMNESTY PROGRAM
Chapter 549 TAXATION
Chapter 555 TREES
Chapter 564 VEHICLE NUISANCES, STORAGE OF
Chapter 570 VEHICLE REPAIR SHOPS
Chapter 576 VEHICLES AND TRAFFIC
Chapter 583 VENDING MACHINES
Chapter 600 ZONING
Chapter A610 ANNEXATION OF TERRITORY
Chapter A611 BOND ISSUES AND LOANS
Chapter A612 FRANCHISE AND SERVICES
Chapter A613 GOVERNMENTAL AND INTERGOVERNMENTAL AFFAIRS
Chapter A614 PLAN APPROVAL
Chapter A615 PUBLIC PROPERTY
Chapter A616 SEWERS
Chapter A617 STREETS AND SIDEWALKS
Chapter A618 WATER
Chapter A619 ZONING; PRIOR ORDINANCES
Chapter DT DERIVATION TABLE
Chapter DL DISPOSITION LIST
§ 453-307. Design and appearance standards.
   A.   General requirements. All mobile vendor units shall be designed to be attractive, easily maintained in a sanitary condition, and mobile. In addition, vending must comply with state and local health and sanitation requirements on such matters as refrigeration, cooking, utensils and appliances, materials and food storage. A health permit must be obtained by all vendors selling food before operation of sales begins.
   B.   Ancillary facilities. A commissary or depot may be required when additional storage, food preparation or cleaning facilities are needed beyond the capacity of the mobile food facility. All commissaries or depots must be approved and licensed by the regulatory agency having jurisdiction over the location of the commissary or depot. A copy of the most recent inspection report of the commissary or depot from the appropriate regulatory agency must be provided upon request.
   C.   Required physical features.
      (1)   Physical features. Floors, walls and ceilings must be smooth and easily cleanable with outer openings no larger than necessary to carry out the food operation. The mobile vendor unit must be fitted with closed, tight-fitting windows and doors. If windows or doors need to be opened for ventilation or other reasons, such as service to the customer, then screens, air curtains or other effective means must be present to protect the interior of the mobile vendor unit. Foldout shelves cannot be used to provide space for customers to consume the products dispensed by the mobile vendor. Awnings and canopies, both attached and unattached from the mobile vendor unit, are prohibited.
      (2)   Mobility. Mobile vendor units must be self-propelled. They must permit easy movement and maneuverability in the event of emergency and required relocation.
      (3)   License display. The vending license must be clearly displayed on the mobile vendor unit in such a manner and location as to be clearly visible to customers.
      (4)   Trash receptacles. Each mobile vendor unit will have provisions for mobile vendor trash disposal. Mobile vendors are responsible for proper disposal of trash.
      (5)   Self-contained. All mobile vendor units shall be so designed that all sale activities, including trash disposal facilities, can be conducted totally from the mobile vending unit cart. Use of the sidewalk by a mobile vendor for product display, storage, or disposal of trash shall be prohibited.
      (6)   Covered openings. When the mobile unit is in motion, openings must be covered with a solid material, such as doors, plastic, etc., to protect the mobile vendor unit from windblown dust and debris during travel. The driver's compartment and food preparation area must be protected against airborne contaminants and vermin, if not separated from the food facility portion of the unit.
      (7)   Equipment. All equipment must be easily cleanable, durable, free of breaks, cracks and crevices, made of appropriate materials, well constructed and adequate for the intended use. Such equipment shall be properly maintained and installed according to all appropriate federal, state or local code requirements for construction and firesafety.
      (8)   Utility connections. Utility connections for water, cooking, cooling, electric, heating, etc., must be contained in the mobile vendor unit. Utility connections to neighboring properties shall be prohibited. All power equipment shall be installed to eliminate the danger of electrical shock.
      (9)   Fire. A five-pound ABC type dry chemical fire extinguisher is required for all mobile vendor units utilizing a flame for any purpose.
      (10)   Hand-washing facilities. Each mobile food vendor unit must have a hand-wash sink with clean, potable hot and cold water, a posted sign indicating "Employees must wash hands," and comply with the standards as required by the Pennsylvania Department of Agriculture. Each hand-washing station must include: soap, single-use paper towels, a waste receptacle and a wastewater collection container. A waste tank having a minimum of 15% greater capacity than the fresh water supply container must be provided and all wastewater must be disposed of in a sanitary sewage system outlet (not on the ground or into a storm drain).
      (11)   Water supply. All mobile food vendor units must be provided with hot (110° F.) and cold running water under pressure within the mobile vendor unit. The hot water facilities shall be functional when the vehicle is mobile or stationary. The water system must be closed from filling outlet to discharge outlet and separate hoses must exist for filling the water tank and flushing the retention tank. The water-filling inlet must be designed to prevent contamination and backflow/backsiphonage must be installed to protect water supply. The water storage tank shall have a minimum capacity for one day's use.
      (12)   Refuse. All mobile vendor units must have a refuse receptacle with a tight-fitting lid on the unit. Receptacles must be properly emptied when full or at a minimum at the close of business. All refuse must be disposed of at the vendor's expense.
      (13)   Cold and hot holding units. Refrigeration and cold holding units must be capable of reaching and maintaining 41° F. or below when in use. Hot holding units must be capable of holding foods at 135° F. or above, as required by the Pennsylvania Department of Agriculture. Hot and cold storage facilities must be capable of operation at all times. Each hot holding or cool holding unit must be supplied with an accurate, easily readable thermometer.
      (14)   Dish-washing. Single-service articles must be used unless adequate dish-washing facilities are available and used. Adequate facilities will include a three-compartment sink (separate from the handwashing sink) set up for accomplishing a three-step method of dish-washing. Where only spatulas, tongs, and similar devices are washed and sanitized, and only stationary equipment must be cleaned, a two-compartment sink may be approved as required by the Pennsylvania Department of Agriculture. All food contact surfaces such as cutting boards, work tables, utensils and food preparation equipment must be cleaned and sanitized after each use. Appropriate sanitizer testing devices must be available on the mobile food vendor unit at all times.
      (15)   Food. All food and beverages must be clean, wholesome, free from spoilage, free from adulteration and safe for human consumption, as required by the Pennsylvania Department of Agriculture. All food and beverages shall be from approved sources. Food prepared in a private home can only be used if that facility is licensed, registered and inspected by the Pennsylvania Department of Agriculture and the City of Reading. All perishable, potentially hazardous foods must be kept cold (41° F. or below) or hot (135° F. or above) at all times. No bare hand contact is allowed on any ready to eat food; gloves or utensils must be used. Gloves must be changed between tasks and when gloves become soiled. All foods must be covered when not in use.
      (16)   Ice. All ice must come from a source approved by the Department of Agriculture and must be received packaged. Packaged foods, including drinks, whose packaging is not subject to the entry of water because of the nature of the container or packaging, may be stored in ice. Personal food and drinks may not be stored with merchandise. Ice must be stored in clean, easily cleanable, nonporous, closed containers made of approved materials. Galvanized metal coolers may not be used. All ice must be dispensed using an ice scoop having an appropriate handle. Ice used as a coolant may not be used in drinks or as ingredients in food as it is considered nonpotable.
      (17)   Sign. No sign shall be permitted except an identification of the vendor's business name and the listing of items available to sale and the price thereof. The sign must not be obtrusive to the public way or conflict with neighboring businesses.
      (18)   Food employee certificate. All mobile food vendors are required to obtain and maintain a food employee certificate from the Department of Agriculture, as required by the State Food Employee Certification Act, 3 Pa.C.S.A. § 6501 et seq., within three months of the approval of their mobile vendor permit. New vendors will have 90 days to comply with said requirement; existing vendors which are not in compliance due to lack of current certification, employee turnover or other loss of certified person shall have 90 days from the effective date of this Part or the date of loss to comply.
   D.   Prohibited features.
      (1)   Advertising other than the name of the vendor's business or suppliers. (Advertising must appeal to the sensibilities of the general public.)
      (2)   Gas cylinders larger than 20 pounds.
      (3)   Tables, chairs, benches, stools and any other device that would allow the consumption of the product dispensed by the mobile vendor.
      (4)   Foldout shelves cannot be used to provide space for customers to consume the products dispensed by the mobile vendor.
      (5)   Awnings and canopies, both attached and unattached from the mobile vendor unit, are prohibited.
   E.   Prohibited conduct. No mobile vendor shall:
      (1)   Leave his or her mobile vendor unit unattended while running.
      (2)   Solicit or conduct business with persons in motor vehicles.
      (3)   Sell anything other than that for which a license to vend has been issued.
      (4)   Vend without the insurance coverage specified in § 453-308F.
      (5)   Smoke in the mobile food unit or allow others to do so.
      (6)   Sell anything containing alcohol or controlled substances.
      (7)   Obstruct or interfere with traffic in any manner.
      (8)   Sell items from his or her vehicle in such a way that requires customers to stand in the street while making a purchase.
   F.   Supervision. A person in charge shall be present at all times and is responsible for overseeing food-handling practices and staff hygiene, as well as excluding and restricting ill staff.
   G.   Waivers will not be permitted for any requirement based on health, safety or sanitation considerations.
   H.   All mobile vendor units shall comply with standards and specifications described herein and adopted by the City and the state. Failure to comply shall be sufficient grounds for rejection of a vending license application or suspension or revocation of any license issued.
   I.   Maintenance. All mobile vendor units shall at all times be maintained in good condition and repair. Any repairs to or replacements of mobile vendor carts shall comply fully with the existing design criteria, standards and specification. No replacement units may be placed into operation until approved.