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HomeMy WebLinkAbout01/18/2011, B2 - PERMITS FOR MOBILE FOOD FACILITIES council MaungD2 Acjcn VA REpoRt IW.Nwn6m CITY OF SAN LUIS OBISPO FROM: J. Christine Dietrick, City Attorney—� Prepared By: Andrea Visveshwara, Assistant City Attorney SUBJECT: PERMITS FOR MOBILE FOOD FACILITIES RECOMMENDATION Direct staff to prepare an ordinance governing mobile food facilities to minimize risks to public health and safety and achieve greater uniformity in application processing. DISCUSSION Recently, both the City Attorney's Office and the Police Department have received inquiries from the public about how to obtain a permit for a mobile food facility. Currently, the City has minimal regulations governing mobile food facilities, and staff is seeking direction as to whether an ordinance should be prepared to govern mobile food facilities with greater uniformity. Any ordinance prepared would supplement existing state law and County Department of Health regulations and would be designed to minimize risks to public safety. What is a Mobile Food Facility? A mobile food facility is a vehicle used to sell or distribute food to the public directly from the vehicle while parked in the public right of way. For example, a truck selling tacos while parked in the public right of way would be a mobile food facility. However, a truck selling tacos while parked in a private parking lot or as part of a special event, such as Farmer's Market, would not be considered a mobile food facility for purposes of any proposed ordinance. The key distinction is whether the vehicle is selling food from the public right of way. In addition, as explained in further detail below, an ice cream truck, or any other vendor who parks in the.same location in the public right of way for ten minutes or less is not considered a mobile food facility, which would be subject to any proposed ordinance. The City's Current Regulations Governing Mobile Food Facilities San Luis Obispo Municipal Code, Section 5.16.010 requires an individual to obtain a permit from the Council if he or she would like to park in the public right of way to sell food. An individual is not required to obtain a permit if the mobile food facility only stops long enough to transact a sale, and is in not in any one location for more than ten minutes.' (See SLOMC §§ 5.16.060; 10.36.120A.) The only express basis on which to deny a permit is applicant's adverse criminal history, which would put the public at risk given the business model proposed. (See SLOMC § 5.16.080; see also § 5.08.030.) However, the permit application does require the I Thus, an ice cream truck is typically exempt from obtaining a permit because they park once flagged to transact a .sale, and they do not park in any one location.for more than ten minutes. B2-1 Mobile Food Facilities Regulation J Page 2 applicant to specify hours and proposed locations of operation. It is staff s opinion that Council could make public health and safety findings and impose conditions appropriate to ensure the health and safety of the public who may be affected by the use of the City's right of way by such vendors. Other Regulations Governing Mobile Food Facilities There is extensive state law governing mobile food facilities, and many of the same regulations that apply to a "bricks and mortar" food facility, also apply to a mobile food facility. (See Health & Safety Code, §§ 114294.-114327.) The County has the exclusive authority for enforcing these regulations, and attached is a summary of the requirements that the County provides to mobile food facilities (Attachment 1). The Need for Regulation A prospective applicant's attorney who contacted the. City Attorney's Office regarding the permitting process suggested that if his client's first mobile food facility was successful, he would be interested in opening another. He also advised that there may be other mobile food facilities opening to try and replicate the success. This information is consistent with the growing popularity of mobile food facilities in other jurisdictions. Attachment 2 consists of newspaper articles reporting on how two larger jurisdictions are dealing with the increased popularity of mobile food facilities. Based on staff s initial research, the. City may regulate mobile food vendors to guard against public safety risks, but it cannot prohibit their operation. (Vehicle Code, § 22455(B); see also Brajas v. City of Anaheim 15 Cal.AppAth 1808, 1817 [holding cities do not have the authority to ban vending from vehicles parked on streets].) Nonetheless, some jurisdictions have adopted regulations to address public safety concerns surrounding mobile food vendors; examples of which are as follows: • Vendors must beat least 10 feet from any street corner • Vendors must only sell from the side of the truck that abuts the sidewalk • On a sidewalk of less than 8 feet, 4 feet of the sidewalk must be kept clear for pedestrian passage If council wishes to develop regulations in this area, staff will develop recommended regulations based on an evaluation of the appropriateness and legality of: • Zoning based regulation of mobile food vendors (i.e., restrictions on sales activities in certain zones) • Restrictions on hours or locations of operation • Regulation to minimize adverse impacts to and interference with the safe flow of vehicle and pedestrian traffic • Regulation to ensure safe public right of way passage and accessibility for disabled users • Provisions governing queueing and crowd control, especially in the vicinity of downtown bars and nightclubs during certain nighttime and early morning hours • Any other areas of concern raised by Council members or community members B2-2 Mobile Food Facilities Regulation Page 3 Given that mobile food facilities are increasing in popularity, and it appears the trend may be arriving here soon, staff recommends that the Council direct staff to begin researching the public safety risks associated with mobile food facilities and preparing an ordinance to minimize those risks. In the interim, staff will continue to process applications under existing regulations. Specifically, each application will be scheduled for a Council hearing to consider permit issuance and staff will make recommendations of appropriate public safety findings and conditions based on the nature and staff evaluation of each individual application. CONCURRENCES The Police Department, Public Works and Community Development Department concur with this recommendation. FISCAL IMPACT Staff resources will need to be dedicated to this activity, which was not previously anticipated. However, the fiscal impact is minor and the amount of staff time needed to complete the project was a consideration during the development of the recommendation to move forward in the best interest of public health and safety. ALTERNATIVES The Council could direct staff not to prepare draft regulations and to continue processing applications by bringing each application forward to Council for consideration. If the Council provides such direction it could always revisit the issue at a future date. ATTACHMENTS 1. County of SLO Mobile Food Facility Permitting Requirements 2. Related newspaper articles TACouncil Agenda Reports\City Attomey CAR\Mobile Food Permits\Mobile Food Permits.doc B2-3 ATTACHMENT 1. :rte COUNTY OF SAN LUIS OBISPO Environmental Health Services s�d , 2156 Sierra Way-PO Box 1489,San Luis Obispo,California 93406 - Phone: (805)781-5544 Fax: (805)781-4211 MOBILE FOOD FACILITY PERMITTING REQUIREMENTS Definitions A"mobile food facility" is any vehicle used in conjunction with a commissary or other permanent food facility upon which food is sold or distributed at retail. A "mobile food facility" does not include ��+'® a "transporter" used to transport packaged food from a food facility, or other approved source to the consumer. (� - A "mobile support unit" is a vehicle used in conjunction with a commissary or other permanent food facility that travels to and services mobile food facilities approved for limited food preparation as needed to replenish supplies, including food and potable water, clean the interior of the unit, or dispose of liquid or solid wastes. Both mobile food facilities and mobile support units are subject to permitting and plan review. Requirements are based on the proposed method of operation and the number of mobile food facilities serviced (for mobile support units only). Permitting Requirements 1. No mobile food facility may operate without a valid San Luis Obispo County Health permit. 2. Permits, once issued are specific to the vehicle license plate number and the name of the current registered owner of the mobile food facility. Owners of multiple mobile food facilities must receive a permit for each individual mobile food facility. 3. Permits are nontransferable. 4. The permit must be posted or otherwise maintained within the vehicle at all times. 5. The following must be completed prior to receiving a health permit: a. Submit mobile food facility application (required for initial permitting only), b. Submit commissary agreement(required annually), c. Show proof of food safety certification, as applicable (updates required following recertification only, recertification is required every 5 years), d. Submit written operational procedures (required only for initial permitting and following changes to previously approved operational procedures and/or menu items), e. Submit toilet facilities use form (annually), f. Show proof of certification by Housing and Community Development (required for initial permitting of enclosed mobile food facilities only), g. Pay applicable health permit fee(annually), h. Pass a mobile food facility inspection (annual, mobile.food facility structural conditions and food service operations must comply with the requirements detailed in this handout). Commissary Requirements No food may be prepared or stored in a private home. All mobile food facilities must operate in conjunction with a commissary, mobile support unit, or other facility approved by the enforcement agency (unless the mobile food facility operates solely at community events and remains in a fixed position during food preparation and its hours of operation). Complete and submit the attached form annually, "Statement of Commissary Use". In order to have protection from unsanitary conditions, mobile food facilities and support units must be stored at the commissary unless approved by the health department for storage at another location. All commissaries and other approved facilities servicing mobile food facilities and mobile support units must meet the following requirements: 1. Adequate facilities must be provided for the sanitary disposal of liquid waste from the mobile food facility or mobile support.unit being serviced, 1 of 23 P:\EH\EH_Common\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-4 n ATTACHMENT J- 2. Adequate facilities must be provided for the handling and disposal of garbage and refuse originating from a mobile food facility or mobile support unit, 3. Potable water must be available for filling the water tanks of each mobile food facility and mobile support unit that requires potable water, a. Faucets and other potable water sources must be constructed, located, and maintained so as to minimize the possibility of contaminating the water being loaded, 4. Hot and cold water, under pressure, must be available for cleaning mobile food facilities and mobile support units, 5. Adequate facilities must be provided for the storage of food, utensils, and other supplies, 6. Commissaries that service mobile food facilities conducting ".limited food preparation" must provide a food preparation area. 7. Servicing areas at commissaries must be provided with overhead protection (unless used only for the loading of water or the discharge of sewage and other liquid waste through the use of a closed system of hoses), 8. Servicing areas used for cleaning must be sloped to drain to an approved wastewater system, 9. Adequate electrical outlets must be provided for mobile food facilities and mobile support units requiring electrical service. Food Safety Certification Mobile food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, must have an owner or at least one employee who has successfully passed an approved and accredited food safety certification examination. 1. Certification is required for each mobile food facility operated under single owner. 2. The permit holder of the mobile food facility is provided with 60 days to obtain food safety certification when: a. Beginning initial operation, b. Undergoing a change of ownership, c. The mobile food facility experiences changes in personnel resulting in the loss of the previously employed certified food handler. Written Operational Procedures The permit holder of a mobile food facility handling nonprepackaged food must develop and follow written operational procedures for food handling and the cleaning and sanitizing of food contact surfaces and utensils. The enforcement agency will review and approve the procedures prior to implementation and an approved copy must be kept on the mobile food facility during periods of operation. Complete and submit the "Operational Procedures for Mobile Food Facilities"form. Business License and Code.Enforcement Approval Receipt of a health permit verifies the facility is approved for food preparation and/or service, however does not provide clearance to conduct business or to set up in any chosen location. Owners must obtain the necessary business permits from the local City Hall or County Business Tax office (if located in a non-incorporated area of the county) prior to operating and should also verify whether city or county code enforcement agencies have restrictions regarding sales from vehicles. Ensure that local city and/or county code enforcement agencies provide location approval prior to beginning operation. Identification Each mobile food facility and mobile support unit must have legible, clearly visible to patrons, and permanently affixed identification in a color that is contrasting with the vehicle exterior. Motorized mobile food facilities and mobile support units shall have the required identification on two sides. Identification must provide the following: 1. The business name and name of the permit holder using minimum 3-inch letters and numbers (the permit holders name is not necessary if the name is included as part of the facility name), 2. City, state, ZIP code, using minimum 1-inch letters and numbers, 2 of 23 P:\EH\EH_Common\DOCUMEN11Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B"-5 ATTACHMENT 1 Toilet Facilities Mobile food facilities that stop to conduct business for longer than one hour in the same location must be located within 200 feet of approved and readily available toilet and handwashing facilities to ensure restroom facilities are available to facility employees. Approved means that handwashing facilities are provided with warm water(minimum 1000F), pump dispensed liquid hand soap and single-use towels in dispensers or other approved hand drying device. Complete and submit the attached form, "Restroom Use Agreement'. Certification by Housing and Community Development An enclosed and occupied mobile food facility (such as a converted trailer, special purpose commercial modular and coach or a commercial modular coach) must be certified by the California Department of Housing and Community Development (800) 952-8356. Additionally, the enforcement agency must approve all equipment installation prior to operation.. Health Department Inspection Each mobile food facility and mobile support unit must receive a health department inspection once a year prior to receiving the permit to operate for that year. Health department inspections are based on requirements set forth in the California Retail Food Code (Cal Code). Once the mobile food facility or mobile support unit has been found to be in compliance with Cal Code requirements, a permit decal will be affixed to the exterior of the mobile food facility, in addition, a paper permit will be mailed to the permit holder. Please see the attached "Mobile Food Facility Construction Requirements" and the "Mobile Food Facility Operational Requirements"for operating a mobile food facility or mobile support unit. Mobile Food Facilities Operating at Community Events Mobile food facilities that operate at community events and that remain fixed during food preparation and its hours of operation may: 1. Include a staffed counter that serves hot and cold beverages and ice that are not potentially hazardous food and that are dispensed from approved bulk dispensing units. 2. Store supplies and food that are not potentially hazardous in unopened containers adjacent to the mobile food facility or in a nearby temporary storage unit. "Unopened container," means a factory sealed container that has not been previously opened and that is suitably constructed to be resistant to contamination from moisture, dust, insects, and rodents. 3. Operate an open-air barbecue adjacent to the mobile food facility as approved by the enforcement agency. Please note, a barbecue unit is ONLY allowed to be operated as part of a mobile food facility when in conjunction with an community event. Mobile Support Unit Requirements: (submit"Operational Procedures for Mobile Support Units"form) Interior floor, sides, and top must be: 1. Free of cracks, seams, or linings where vermin may harbor, and must be constructed of a smooth, washable, impervious material capable of withstanding frequent cleaning with approved sanitizing agents, 2. Constructed and operated so that no liquid wastes can drain onto any street, sidewalk, or premises. 3. If used to transport potentially hazardous food, approved equipment to maintain food at the required temperatures must be provided. 4. Food, utensils, and supplies shall be protected from contamination. 5. A separate storage area shall be provided for all poisonous substances, detergents, bleaches, cleaning compounds, and all other injurious or poisonous materials.. 6. Mobile support units are not approved for warewashing. 7. Mobile food facilities that are serviced by a mobile support unit and that do not report to a commissary on a daily basis shall be stored in a manner that protects the mobile food facility from contamination. Mobile support units shall report to a commissary or other approved facility for cleaning, servicing, and storage at least daily. 3 of 23 P:\EH\EH Common\DOCUMEN1)Forms\FOOD\Mobile FF Requirements forms attached 2010.doc Dry_! ATTACHMENT MOBILE FOOD FACILITY CONSTRUCTION REQUIREMENTS The following requirements are extracted from California Health and Safety Code, California Retail Food Code§113700-114437. 1. Floors,Walls, and Ceilings a. Floors, walls, and ceilings of all enclosed food preparation areas must be constructed so that the surfaces are resistant to moisture,smooth, and easily cleanable. Floor material must ensure employee safety from slipping. b. The juncture of the floor and wall shall be coved with a 318-inch minimum radius coving, with the floor surface extending up the wall at least four inches. 2. Equipment Construction Requirements a. All equipment must be installed so as to be easily cleanable, prevent vermin harborage, and provide adequate access for service and maintenance. b. Mobile food facilities that handle potentially hazardous foods must be equipped with ANSI certified refrigeration units. i. Exception for prepackaged frozen ready-to-eat foods, whole fish, and whole aquatic invertebrates c. Equipment for cooling, heating, and holding food must be sufficient in number and capacity to ensure proper food temperature control during operation and transportation. i. Cold and hot holding equipment storing potentially hazardous food must have at least one f thermometer, permanently affixed in the warmest part of the unit, readily visible, and easily readable. d. Mobile food facility equipment(including, but not limited to, cooking and preparation equipment, refrigeration equipment, preparation surfaces, sinks, shelving, the interior of cabinet units, compartments, etc.) must: i. Possess smooth easily cleanable surfaces, ii. Be readily accessible for cleaning, iii. Be durable and retain their characteristic qualities under normal use conditions. e. Unfinished wooden surfaces are prohibited. f. Construction joints and seams must be tightly fitted and sealed so as to be easily cleanable. Silicone sealant or equivalent waterproof compounds shall be acceptable, provided that the gap is smaller than one- quarter inch and applied smooth so as to prevent the entrance of liquid waste or vermin. g. Non-portable equipment must be an integral part of the primary unit. h. All new and replacement gas-fired appliances must meet applicable ANSI standards. All new and replacement electrical appliances must meet applicable Underwriters Laboratory standards. i. Space around pipes, conduits, or hoses that extend through cabinets, floors, or outer walls must be sealed. The closure must be smooth and easily cleanable. j. Equipment in which spillage is likely to occur must have a drip tray fitted so that spillage drains into a waste tank. k. Equipment must be spaced apart or sealed together for easy cleaning. i. There must be a minimum of four inches of unobstructed space provided for sanitary maintenance beneath counter mounted equipment or between the sides of adjacent equipment. Portable equipment or machinery need not comply with the minimum leg height requirement. ii. All floor-mounted equipment must be sealed to the floor to prevent moisture from getting under the equipment, or it must be raised at least six inches off the floor by means of an easily cleanable leg and foot. I. Threads, nuts, or rivets may not be exposed where they interfere with cleaning. Threads, nuts, or rivets that interfere with cleaning shall be sealed or capped. 3. Height and Width of Occupied Areas a. Mobile food facilities that are occupied during normal business operations must have a clear, unobstructed height over the aisle-way portion of the unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of unobstructed horizontal aisle space. 4 of 23 P:\EH\EH_Common\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2_7 ATTACHMENT � 4. Handwashing Sink Requirements a. Mobile food facilities from which non-prepackaged food is served (except whole produce or bulk dispensing of nonpotentially hazardous beverages) must be equipped with a handwashing sink and stocked wall mounted soap and single service towel dispensers. b. The handwashing sink must have a minimum dimension of nine inches by nine inches in length and width and five inches in depth and be easily accessible by food employees. c. The handwashing sink must be separated from the warewashing sink by a six-inch vertical metal splashguard extending from the back edge of the drainboard to the front edge of the drainboard, with rounded corners.A splashguard is not required if the distance between the handwashing sink and the warewashing sink drainboards is 24 inches or more. 5. Warewashing Sink Requirements a. Mobile food facilities in which non-prepackaged food is cooked, blended, or otherwise prepared must be equipped with a three-compartment warewashing sink with two integral metal drainboards. i. Each compartment must have minimum dimensions of 12 inches wide, 12 inches long,and 10 inches deep or 10 inches wide, 14 inches long,and 10 inches deep, and large enough to accommodate the cleaning of the largest utensil. ii. Each drainboard must be equal to the size of the sink compartments. The drainboards must be installed with at least one-eighth inch per foot slope toward the sink compartment, and fabricated with a minimum of one-half inch lip or rim to prevent the draining liquid from spilling onto the floor. iii. The sink must be equipped with a mixing faucet and a swivel spigot capable of servicing all sink compartments. Facilities serving non-potentially hazardous foods,boiled or steamed hot dogs, or tamales in the original inedible wrapper are exempt from this requirement provided an adequate supply of spare preparation and serving utensils(sufficient to meet 4 hour cleaning and sanitizing requirements)are provided and the mobile food facility reports to the commissary daily for cleaning and sanitizing of utensils and equipment. b. An unenclosed mobile food facility that prepares potentially hazardous beverages for immediate service in response to an individual consumer order may utilize any of the following: i. A three-compartment sink meeting requirements described above ii. A two-compartment sink with two integral metal drainboards c. Mobile food facilities where only non-potentially hazardous foods requiring no preparation other than heating, baking, popping, portioning, bulk dispensing, or assembly, are not required to provide a warewashing sink provided the following is met: i. All utensils and equipment must be washed and sanitized on a daily basis at the approved commissary, ii. An adequate supply of spare preparation and serving utensils must be provided and maintained in the mobile food facility as needed to replace those that become soiled or contaminated. 6. Handwashing and Warewashing Facilities Location a. Handwashing facilities and warewashing sinks for unenclosed mobile food facilities must be an integral part of the.primary unit or on an approved auxiliary unit that is used in conjunction with, and maintained immediately adjacent to,the primary unit of the mobile food facility. b. Warewashing sinks for unenclosed mobile food facilities must be equipped with overhead protection made of wood, canvas, or other materials that protect the sinks from bird and insect droppings, dust, precipitation, and other contaminants. 7. Food Preparation Sink a. Installation of a food preparation sink on the mobile food facility maybe required when washing, rinsing, soaking,thawing, or similar preparation of foods occurs within the mobile food facility and when use of the food preparation sink at the commissary ahead of time for these purposes is not practical. i. If required, the.sink must be sufficient size to fit all items which necessitate its use. 5 of 23 P:\EH\EH-Common\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc r2_8 j �A ACHMENT 1- ii. Submit a written statement to verify when all washing, rinsing, soaking, thawing, or similar preparation of foods occurs at the commissary only. 8. Water Heater Requirements a. A water heater or an instantaneous heater capable of heating water to a minimum of 120°F, interconnected with a potable water supply, must be provided and must operate independently of the vehicle engine. b. The water heater must have a minimum capacity of three gallons. c. Mobile food facilities approved for limited food preparation may provide a water heater with a minimum capacity of one-half gallon. 9. Potable and Waste Water Tanks a. Potable and wastewater tank capacity is required as detailed in the chart below: TYPE OF OPERATION TANK SIZE REQUIRED(GALLONS) POTABLE WATER WASTE WATER Handwashing only 5 7.5 Limited Food Preparation(handwashing+warewashing) 20 30 Unlimited Food Preparation(handwashing+warewashing) 30 45 Additional wastewater tank capacity may be required where wastewater production is likely to exceed tank capacity. Where ice is utilized in the storage,display,or service of food or beverages,an additional minimum wastewater holding tank must be provided with a capacity ual to 113 of the volume of the ice cabinet to accommodate the drainage of ice melt. b. Materials used in the construction of potable water and wastewater tanks, line couplings, valves and all other plumbing must be: i. Safe, durable, corrosion resistant, nonabsorbent, and finished to have smooth, easily cleanable surfaces. ii. Installed, maintained, and constructed of materials that will not contaminate the water supply, food, utensils, or equipment. c. Potable and wastewater tanks must be: i. Sloped to an outlet that ensures complete drainage of the tank and designed and constructed so as to be easily and completely drained. ii. Installed with an air vent overflow capable of preventing potential flooding of the interior of the facility 1. When located in a protected area, the vent must terminate in a downward direction and must be covered with 16 mesh per square inch screen or equivalent 2. When located in a nonprotected area that is from windblown dirt and debris,a protective filter is required. iii. Designed with an access port for inspection and cleaning*, located at top of the tank and equipped with a port cover assembly provided with a gasket and a device for securing the cover in place, flanged to overlap the opening and sloped to drain. *Mobile food facilities with nonaccessible water tanks may submit written operational procedures for the cleaning and sanitizing of the potable water tank to satisfy this requirement. iv. Flushed and sanitized before being placed in service after construction, repair, modification and periods of non-use. d. The potable water tank must be enclosed from the filling inlet to the discharge outlet. e. All waste lines must be connected to wastewater tanks with watertight seals f. Any connection to a wastewater tank must prevent the possibility of contamination to any food, food- contact surface, or utensil. g. Potable water tanks must be installed in a manner that allows water to be filled with an easily accessible inlet i. Inlets and outlets must be positioned so that they are protected from contaminants ii. Inlets and outlets must be constructed so that backflow and other contamination of the water supply is prevented 6 of 23 P:\EH\EH_Common\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-9 j ATTACHMENT iii. Fittings must be protected between uses by a cap, quick disconnect, or other approved protective cover or device. h. Hoses used for conveying potable water to or from a water tank must be: i. Smooth ii. Durable, corrosion-resistant, nonabsorbent iii. Resistant to pitting, chipping, scratching, and other distortion and decomposition iv: Finished with a smooth interior surface v. Protected from contamination at all times. vi. Clearly and durably identified as to its use for potable water i. Liquid waste hoses must be differing color from those used for potable water 10. Safety Requirements a. A first-aid kit must be provided and located in a convenient area in an enclosed case. b. Mobile food facilities operating at more than one location in a calendar day must be equipped to meet all of the following requirements: i. All utensils in a mobile food facility shall be stored to prevent their being thrown about in the event ofa sudden stop, collision, or overturn, ii. A safety knife holder must be provided to avoid loose storage of knives in cabinets, boxes, or slots along counter aisles. Knife holders must be designed to be easily cleanable and be manufactured of materials approved by the enforcement agency, iii. Coffee urns, deep fat fryers, steam tables, and similar equipment must be equipped with positive closing lids that are fitted with a secure latch mechanism that will prevent excessive spillage of hot liquids into the interior of a mobile food facility in the event of sudden stop, collision, or overturn, c. As an alternative to this requirement, a coffee urn may be installed in a compartment that will prevent \)�(/ excessive spillage of coffee in the interior of the unit. d. Metal protective devices must be installed on the glass liquid level sight gauges on all coffee urns. 4 i. Light bulbs and tubes must be covered with a completely enclosed plastic safety shield or its equivalent, and installed so as to not constitute a hazard to personnel or food, ii. All liquefied petroleum equipment must be installed to meet applicable fire authority standards, and the fire authority must approve this installation, iii. All gas-fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury, 1 9, 1 iv. A properly charged and maintained minimum 10 BC-rated fire extinguisher to combat grease fires must be properly mounted and readily accessible on the interior of each occupied mobile food facility, v. A second means of exit must be provided on enclosed mobile food facilities in the.roof or rear of the unit or side opposite the main exit door the with an unobstructed passage of at least 24 inches by 36 inches. e. The interior latching device must be operable by hand without special tools or key, f. The exit must be labeled "Safety Exit'with one-inch letters in contrasting colors. 11. Location of Compressors a. Compressor units that are not an integral part of food equipment, auxiliary engines, generators, and similar equipment must be installed in an area that is completely separated from food preparation and food storage and that is accessible from outside the unit for proper cleaning and maintenance. 7 of 23 P:\EH\EH_Common\DOCUMEM1Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-10 ATTACHMENT Z MOBILE FOOD FACILITY OPERATIONAL REQUIREMENTS The following requirements are extracted from California Health and Safety Code, California Retail Food Code§113700-114437. 1. Food from Approved Sources and Unadulterated a. No food prepared or stored in a private home may be served from any food facility. b. During operation, no food intended for retail shall be conveyed, held, stored, displayed, or served from any place other than a mobile food facility, except for the restocking of product in a manner approved by the enforcement agency. c. Food must be obtained from sources that comply with all applicable laws. d. Food products remaining after each day's operation shall be stored in an approved commissary or other approved facility.. e. Potentially hazardous foods held at or above 135OF on a mobile food facility or mobile support unit shall be destroyed at the end of the operating day. f. Food in a hermetically sealed container must be obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant. g. Pasteurized eggs or pasteurized egg products must be substituted for raw shell eggs in uncooked foods such as Caesar salad, Hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg- fortified beverages. h. Liquid, frozen, and dry eggs and egg products, frozen milk products, such as ice cream, and fluid and dry milk and milk products complying with Grade A standards must be obtained pasteurized. i. When properly labeled and obtained from an approved source, prepackaged raw milk and raw milk products may be dispensed and sold at retail by a food facility. i. Prepackaged food packaged in an approved food facility must be labeled in compliance with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. i. Label information must include the following: 1. The common name of the food, or absent a common name, an adequately descriptive identity statement, 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food, 3. An accurate declaration of the quantity of contents, 4. The name and place of business of the manufacturer, packer, or distributor, 5. Nutrition labeling, 6. Safe handling instructions (raw meat, poultry, and shell eggs), if applicable, 7. Identification of major allergens (if an ingredient). Listed below: a. Milk, eggs, fish, crustacean, shellfish, tree nuts, wheat, peanuts, soybeans.. j. Ice used as a medium for cooling the exterior surfaces of food such as melons or fish, prepackaged foods such as canned beverages, or cooling coils and tubes of equipment, may not be used as food. k. No unsafe or unapproved food or color additives or unsafe or unapproved levels of approved food and color additives resulting in contaminated food may be used. A food employee may not apply sulfiting agents to fresh fruits and vegetables intended for raw consumption, or to any potentially hazardous food. 2. Handwashing a. Food employees must keep their hands and exposed portions of their arms clean. b. All employees must thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees must pay particular attention to the areas underneath the fingernails and between the fingers. c. Employees must wash their hands in all of the following instances: i. Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils, 8 of 23 P:\EH\EH—Common\DOCUMENRForms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-11 ATTACHMENT ii. When switching between working with raw food and working with ready-to-eat food, iii. Before donning gloves for working with food, iv. During food preparation, as often as necessary, to remove soil and contamination and to prevent cross-contamination when changing tasks, v. After handling soiled equipment or utensils, vi. After touching bare human body parts other than clean hands and clean, exposed portions of arms, vii. After using the toilet room, viii. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, ix. Before dispensing or serving food or handling clean tableware and serving utensils in the food service area, x. After engaging in other activities that contaminate the hands. , d. Hand sanitizer must be applied only to hands that are properly cleaned and may not replace handwashing under any circumstances. e. A sign or poster that notifies food employees to wash their hands must be posted at all handwashing sinks used by food employees, and must be clearly visible to food employees. f. Food employees must minimize bare hand and arm contact with ready-to-eat, non-prepackaged food. Food employees must use utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements, to assemble ready-to-eat food or to place ready-to-eat food in containers. xi. Food employees may assemble or place ready-to-eat food on tableware or into containers in an approved food preparation area without using utensils if hands are properly cleaned. 3. Personal Cleanliness and Employee Habits a. No employee may commit any act that results in the contamination or adulteration of food, food contact surfaces, or utensils. b. All food employees preparing, serving, or handling utensils or non-prepackaged food must wear hair restraints such as hats, hair coverings, or nets that are designed and worn to effectively keep their hair from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles. n c. Food employees must wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-use articles. d. Food employee fingernails must be kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. e. Employees contacting food and food-contact surfaces must wear gloves when experiencing cuts, sores, rashes, artificial nails, nail polish, rings (other than a plain ring or wedding band), uncleanable orthopedic support devices, or unclean, untrimmed or rough fingernails. f. Whenever gloves are worn, they must be changed, replaced, or washed according to the same handwashing frequency requirements as mentioned above. Single-use gloves must be used for only one task, such as working with ready-to-eat food or with raw food of animal origin, used for no other purpose, and must be discarded when damaged or soiled, or when interruptions in the food handling occur. g. Only when foods are to be subsequently cooked are slash-resistant or cloth gloves used to protect the hands during operations requiring cutting acceptable for use. Slash-resistant or cloth gloves may not be used with ready-to-eat foods unless they have, or are covered with, a smooth, durable, and nonabsorbent outer surface. h. While at work in a food facility, food employees experiencing persistent sneezing, coughing, or runny nose associated with discharges from the eyes, nose, or mouth, uncontrolled by medication, may not work with exposed food; clean equipment, utensils, or linens; or unwrapped single-use utensils. i. A food employee may not use a utensil more than once to taste food to be sold or served. j. An employee may eat, drink, or use tobacco only in designated areas where contamination of non- prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, non-prepackaged food, and food-contact surfaces. k. Food facilities must have a "No Smoking" sign posted in the food preparation, food storage, and warewashing areas. 4. Hot and Cold Holding of Potentially Hazardous Foods a. Potentially hazardous food must be maintained at or below 41°F, or at or above 135°F. b. Exceptions: 9 of 23 P:\EH\EH-Common\DOCUMENT\FormskFOOD\Mobile FF Requirements forms attached 2010.doc B2-12 ATTACHMENT 1 i. During preparation, cooking, cooling, transportation to or from a food facility (for a period of less than 30 minutes), 1. Preparation may not exceed two cumulative hours without a return to the holding temperatures specified above, ii. When time is used as the public health control, iii. Roasts cooked to a temperature and for a time specified below may be held at a temperature of 130°F. iv. The following foods may be held up to 45°F: 1. Raw shell eggs, 2. Unshucked live molluscan shellfish, I z 3. Pasteurized milk and pasteurized milk products in original,sealed containers. c. Each food facility holding potentially hazardous food must provide an accurate, easily readable, metal probe thermometer for measuring internal food temperatures. S. Time as a Public Health Control a. When time only, rather than time in conjunction with temperature, is used as the.public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held intended for immediate consumption, the following conditions must be met: i. The food must be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control, ii. The food must be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control, iii. The food in unmarked containers or packages or marked to exceed a four-hour limit must be discarded, iv. Written procedures must be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance for food that is prepared, cooked, and refrigerated before time is used as a public health control. 6. Protection from Contamination a. The mobile food facility, and all equipment and utensils shall be protected from potential contamination, and kept clean, in good repair, and free of vermin. During transportation, storage, and operation of a mobile food facility, food, food-contact surfaces, and utensils shall be protected from contamination. b. All food must be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; must be obtained from approved sources; must be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; must otherwise be fully fit for human consumption; and must conform to the applicable provisions of the Sherman Food, Drug, and Cosmetic Law. c. Food preparation counter space shall be provided that is appropriate for the food operation, adjacent to all cooking equipment. d. Food must be prepared with suitable utensils and on surfaces that, prior to use, have been cleaned, rinsed, and sanitized to prevent cross-contamination. e. Food must be protected from cross-contamination during transportation, storage, preparation, holding, and display by utilizing one or more of the following methods: i. Separating raw food of animal origin from raw ready-to-eat food, including other raw food of animal origin such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as produce, and cooked ready-to-eat food, ii. Except when combined as ingredients, separating types of raw foods of animal origin from each other in the following ways: 1. Using separate equipment for each type, 2. Arranging each type of food in equipment so that cross-contamination of one type with another is prevented, 3. Preparing each type of food at different times or in separate areas, 4. Storing the food in packages, covered containers, or wrappings, 5. Cleaning heretically sealed containers of food of visible soil before opening, 10 of 23 P:\EH\EH-CommonkDOCUMENRForms\FOODIMobile FF Requirements forms attached 2010.doc T2-13 ATTACHMENT I 6. Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened, 7. Separating fruits and vegetables before they are washed, from ready-to-eat food, 8. The above does not apply to any of the following: a. Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption, b. Foods being cooled, c. Shellstock. f. Condiments must be protected from contamination by: i. Being kept in dispensers that are designed to provide protection, ii. Have protected food displays provided with the proper utensils, iii. Are in individual packages or portions. g. Produce not intended for washing by the consumer before consumption must be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other Wingredients, cooked, served, or offered for human consumption in ready-to-eat form. Chemicals for washing or peeling produce must meet 21 C.F.R. 173.315 requirements. h. During periods of non-operation,food and utensils shall be stored in one of the following methods: i. Within approved food storage facilities at the commissary or other approved facility, ii. In food compartments approved by the enforcement agency where the food is protected at all times from contamination, exposure to the elements, ingress of rodents and other vermin, and temperature abuse. 7. Thawing a. Frozen food must be stored and displayed in the frozen state unless being thawed. Frozen potentially hazardous food may only be thawed in one of the following ways: i. Fully submerged for less than two hours under potable cool running water (70°F or below) with sufficient velocity to agitate and flush off loose particles into the drain, i! ii. Under refrigeration maintains a temperature of 41 IF or below, iii. In a microwave oven, immediately followed by preparation, � . iv. As part of a cooking process. 8. Cooking a. All ready-to-eat foods prepared at a tog Racity from raw or partially cooked food of animal origin must be cooked to heat all parts of the food to a temperature and for a time that complies with the following methods based on the food that is cooked: i. The following must be heated to a minimum internal temperature of 145°F for 15 seconds: 1. Raw shell eggs broken, prepared and cooked to order for immediate service, ` 2. Fish, 3. Single pieces of meat, including beef, veal, Iamb, pork, and game animals from approved sources. ii. The following must be heated to a minimum internal temperature of 155°F for 15 seconds or to the temperature specified in the following chart that corresponds to the holding times: 1. Ratites (flightless birds) and injected meats, 2. Ground meat or any food containing ground meat, 3. Raw eggs and foods containing raw eggs not prepared as specified above. o Minimum Temperature °F Minimum Time 145 3minutes 150 1 minute 158 Less than 1 second instantaneous iii. The following must be heated to a minimum internal temperature of 165°F for 15 seconds: 11 of 23 P:\EH\EH-Common\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-14 A7THMENT 1. Poultry, 2. Ground poultry, 3. Stuffed fish, stuffed meat, stuffed poultry, stuffed ratites, stuffed pasta, a 4. Stuffing containing fish, meat, poultry, or ratites (flightless birds) iv. Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts,,such as ham, must be cooked as specified in both of the following: ,Qa 1. In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Oven Type Oven Temperature Based on Roast eight Less than 10 lbs. 10 Ibs.or more Still D 350°F or more 250°F ar more Convection 325°F or more 250°F or more High Humidi • 250°F or less 250°F or less 'Relative humidity greater than 90%for at least 1 hour measured in the cooking chamber or exit of the oven;or In a moisture-im armeable bag that provides 100%humidity, 2. As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: Temperature °F Time' Minutes -Temperature °F Time` Seconds 130 112 147 134 131 89 149 85 133 56 151 54 135 36 153 34 136 28 155 22 138 18 157 14 140 12 158 0 142 8 144 5 145 4 Holding time may include postoven heat rise. The department may approve alternative time and temperature minimum heating requirements to thoroughly cook the foods identified in this section when the food facility or person demonstrates to the department that the alternative heating requirements provide an equivalent level of food safe v. Fruits and vegetables must be cooked to a minimum temperature of 135°F for hot holding. vi. Raw foods of animal origin cooked in a microwave oven must meet all of the following requirements: 1. Be rotated or Stirred throughout or midway during cooking to compensate for uneven distribution of heat, 2. Be covered to retain surface moisture, 3. Be heated to a temperature of at least165°F in all parts of the food, 4. Stand covered for at least two minutes after cooking for temperature equilibrium. b. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. 9. Cooling a. Food prepared or heated so that it becomes potentially hazardous not immediately held at or above 135°F after heating must be rapidly cooled from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. b. The rapid cooling of potentially hazardous foods must be accomplished in accordance with the time and temperature criteria specified above by using one or more of the following methods based on the type of food being cooled: i. Placing the food in shallow pans, ii. Separating the food into smaller or thinner portions, iii. Using rapid cooling equipment, iv. Using containers that facilitate heat transfer(metal), v. Adding ice as an ingredient, vi. Using ice paddles, vii. Inserting appropriately designed containers in an ice bath and stirring frequently, 12 of 23 P:\EHNEH-Co.mmon\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2_ J ATTACHMENT, viii. In accordance with an HACCP plan, ix. Utilizing other effective means that have been approved by the enforcement agency. 1. When placed in cooling or cold holding equipment, food containers in which food is being cooled must be arranged to provide maximum heat transfer through the container walls, loosely covered (or uncovered if protected from overhead contamination) during the cooling period to facilitate heat transfer from the surface of the food, and when applicable, stirred frequently for even cooling. 2. Potentially hazardous food prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna, must be cooled to 41 OF or less within four hours. 10. Reheating a. Cooked and cooled potentially hazardous food reheated for hot holding must reach a minimum temperature of 165°F for 15 seconds in all parts of the food. Reheating for hot holding must be done rapidly, and the time the food is between 41 OF and 165°F must not.exceed two hours. b. When using a in a microwave oven to reheat potentially hazardous food for hot holding, the same parameters as indicated above must be followed. c. Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant must be heated to a minimum temperature of 1350F for hot holding. d. Remaining unsliced portions of roasts initially cooked as specified in the chart above may be reheated for hot holding using the same parameters as specified in the chart above. 11. In-use Utensils, Between Use Storage a. During pauses in food preparation or dispensing, utensils must be stored to prevent contamination of the food item prepared or dispensed by storing utensils: ' i. In the food with their handles above the top of the food and the container, ii. In food that is not potentially hazardous, with their handles above the top of the food within containers v® or equipment that can be closed, such as bins of sugar, flour, or cinnamon, iii. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified above, iv. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes, v. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous, vi. In a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of residues. 12. Cleaning and Sanitizing of Equipment a. All food facilities in which food is prepared or in which multi-service utensils and equipment are used must provide manual methods to effectively clean and sanitize utensils and food contact surfaces. Food-contact surfaces and utensils must be clean to sight and touch and kept free of encrusted grease deposits and other soil accumulations. b. Cloths used for wiping food spills may only be used once and must be dry and used for cleaning food spills from tableware and carryout containers only. c. Wiping Cloths that are used repeatedly to wipe food contact equipment, such as cutting boards, commercial food slicers, food preparation tables, etc. must be held in a sanitizing solution between uses. d. Dry or wet cloths that are used with raw meat contact surfaces or equipment must be kept separate from cloths used for other purposes, and wet cloths used with raw meat contact surfaces or equipment must be kept in a separate sanitizing solution. e. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths must be free of food debris and visible:soil. f. The following are approved sanitizers: i. 100-ppm bleach-water solution (two teaspoons of bleach to one gallon of water), ii. 200-ppm quaternary ammonium solution, iii. 25-ppm iodine solution. g. Sanitizing solutions must be replaced with a fresh solution every 4 hours or sooner if the solution becomes cloudy or if food debris or visible soil has accumulated. 13 of 23 P:\EH\EH_Common\DOCUMEN-RForms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-16 -^ ATTACHMENT h. Working containers of sanitizing solutions for storage of in-use wiping cloths must be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Clean linens must be free of food residues and other soiling matter. i. Wet wiping cloths must be laundered daily. Dry wiping cloths must be laundered as necessary to prevent contamination of food and clean serving utensils. j. No sponges may be used with food contact surfaces or sanitized utensils and equipment. 13. Cleaning Frequency a.. Equipment food-contact surfaces and utensils must be cleaned at the following times: © i. Before each use with a different type of raw food of animal origin such as beef, fish, Iamb, pork, or poultry, 1. Does not apply if the food contact surface or utensil is in contact with a succession of different raw foods of animal origin, each reguirinq a higher cooking temperature than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board, ii. Each time there is a change from working with raw foods to working with ready-to-eat foods, iii. Between uses with raw produce and with potentially hazardous food, iv. Before using or storing a food temperature measuring device, v. At anytime during the operation when contamination may have occurred. 9 b. If used with potentially hazardous food, equipment food-contact surfaces and utensils must be cleaned throughout the day at least every four hours.. 6 c. When used with non-potentially hazardous food, surfaces of utensils and equipment must be cleaned in any of the following circumstances: i. At any time when contamination may have occurred, ii. Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers, iii. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment, at a frequency specified by the manufacturer, or, absent manufacturer sr-.- = s, at a frequency necessary to preclude accumulation of soil or mold. �y-m•> 14. Manual Utensil Washing Procedures and Requirement a. Manual utensil washing must be accomplished by using a three-compartment sink with two integral metal drainboards. b. All utensils and equipment must be precleaned, washed, rinsed, sanitized, and air-dried. i. First step: Prescrape/preclean utensils and equipment. Clean and sanitize work surfaces. ii. First compartment, washing: Equipment, food contact surfaces, and utensils must be effectively washed to remove or completely loosen soils using an approved cleaner. The temperature of the washing solution must be maintained above 110° F. 1. A temperature measuring device must be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. iii. Second compartment, rinsing: The utensils must then be rinsed in clear water. iv. Third compartment,sanitizing: Manual sanitization may be performed by: 1. Using one of the following chemical sanitizing solutions: a. Immersion in a 100-ppm chlorine solution (at least 30 seconds), b. Immersion in a 200-ppm quaternary ammoniumsolution (at least 60 seconds), c. Immersion in a 25-ppm iodine solution (at least 60 seconds), 2. Testing equipment and materials, such as chlorine or quaternary ammonium test strips, must e be provided to adequately measure the applicable sanitization method used during warewashing. 14 of 23 P:\EH\EH_Common\DOCUMENT\Forms\FOOD\Mobile FF Requirements forms attached 2010.doc B2-17 A. CHMET The concentration of the sanitizing solution must be accurately determined to ensure proper dosage. Final step: Air dry. After cleaning and sanitizing, equipment and utensils must be air dried or used after adequate draining before contact with food and must not.be cloth dried. Thoroughly air-dried utensils may be polished with clean and dry cloths. 15. Mobile Food Facility Maintenance Standards a. All mobile food facilities must report to the commissary on a daily basis. -.� b. Mobile food facilities must be cleaned and serviced at least once daily during an operating day. The 1 exterior of a mobile food facility and the surrounding area, as relating to the operation of food service, shall be maintained in a sanitary condition. c. Employee entrance doors to food preparation areas shall be self-closing and kept closed. d. Spare tires, related automotive equipment, or special tools relating to the mechanical operation of the mobile food facility shall not be stored in the food preparation or food storage areas. e. A separate cabinet or drawer must be provided for the storage of insecticides or other poisonous substances, if used. All poisonous chemicals shall be kept in this cabinet or drawer in their original containers and in a way that offers no contamination hazard to food or utensils. 15 of 23 P:\EH\EH_Common\DOCUMEMIForms\FOOD\Mobile FF Requirements forms attached.2010.doc B2-18 L.A. to consider regulating tt,,d trucks - latimes.com ATTAC. MEI 1 o2, Page 1 of 1 latimes.com/news/la-me-1111-food-trucks-m,0,4021790.story latimes.com L.A. to consider regulating food trucks By Ching-Ching Ni Los Angeles Times Staff Writer 3:29 PM PST,November 10, 2010 The Los Angeles City Council approved plans advertisement Wednesday to consider regulating the booming food ' truck industry. The proposals include establishing a permit process for mobile food truck operators and setting parking restrictions to prevent them from affecting regular traffic and pedestrians. The city also plans to prepare an ordinance for a grading plan that would rank food trucks the same way bricks- and-mortar restaurants are graded. In addition, the City Council approved plans to establish a task force composed of vendors associations and city public health and law enforcement officials, as well as other interested parties, to meet regularly to consider the ongoing needs of the mobile truck catering industry. Copyright © 2010, I,os Angeles Times i http://www.latimes.com/news/la-me-1111-food-trucks-m,0,5034906,print.story 12/2/201132-19 Printable version: Proposed�. . rule would aid street food vendor-AT l�CI 1��1 d l .�P ge 1 of 2 S -Gatexom 1 p Proposed S.F. rule would aid street food vendors Rachel Gordon, Chronicle Staff Writer Tuesday, November 9, 2010 The growing popularity of taco trucks and other street food in San Francisco has caught the attention of city officials who have crafted a new set of regulations to make it easier and less expensive for vendors to open for business- and to provide their potential competitors in brick- and-mortar restaurants a venue to voice their concerns. "I think we figured out a way to streamline regulation and open the door of opportunity to culinary entrepreneurs who are activating ... our streetscape and bringing people out for great food that.is sustainable, creative in terms of culinary and ethnic origins,and enabling people to get a foothold here in San Francisco,"said Supervisor Bevan Dufty,chief sponsor of the legislation. Under the proposed regulatory changes, operators of food carts and trucks could get annual permits from the Fire Department and.Department of Public Health, rather than having to undergq several inspections a year,as is now the case, Dufty said. In addition, owners could get one set of permits for multiple street locations from the Department of Public Works.Now,they are required to get site permits from the Police Department for each place they operate. Nearby businesses and, in some cases, residents would be notified of applications prior to a permit being granted.An administrative hearing would allow them to raise concerns over such issues as competition and noise.That safeguard helped the legislation win the support of the Golden Gate Restaurant Association,the largest restaurant industry trade group in San Francisco. For parks,plazas and private property such as parking lots, the Planning Department could issue a simple over-the-counter permit once the health and fire departments sign off. The proposal, endorsed by the mayor's office, also calls for a substantial decrease in permit fees to operate on the public right-of-way.A food truck vendor with five locations now pays $9,411 when applying for the initial permit; under the proposed change, it would cost$3,823. Renewal fees in subsequent years of operation also would be reduced. The proposal was approved Monday by the supervisors' City Operations and Neighborhood Services Committee. It goes to the full board.next week. http://www.sfgate.com/egi-bin/article.egi?fi/c/a/2010/11/09/BAOR 1 G925Q.DTL&type=p... 12/2/2011'2-20 Printable version: Proposed��1. rule would aid street food vendors A7ACI 119 ENT 2 of 2 "This legislation will streamline the permitting process and reduce the uncertainty in the permitting process,"said Matthew Cohen, a street food consultant in San Francisco who organizes Off the Grid,gatherings of local food cart and truck vendors at various locations, including Fort Mason on Friday nights and the McCoppin stub off Valencia Street in the Mission District on Saturdays. Gail Lillian, owner of Liba Falafel, a mobile eatery, is eager to see the proposed regulations enacted. "The way the system is set up now is burdensome," said Lillian, who operates out of four locations in San Francisco. "This should make it a lot easier." Danny Sanchez,who delivers groceries for Safeway, figures that he eats at his favorite taco trucks four or five times a week. "The food's good. It's quick,and it's convenient," said Sanchez, a 32-year-old Sunset District resident who was finishing a plate of carne asada tacos at the Los Compadres truck parked in a lot on Hayes Street near Civic Center. The Department of Public Health has an active roster of 153 mobile vendor permits for everything from morning bagels and coffee to falafels and Asian-inspired tacos.The number of operations has been growing steadily and is expected to continue to climb, said Cohen. "At the end of the day," he said, "it's about building community, and connecting the customer to the people who prepare the food." E-mail Rachel Gordon at rgordon@sfchronicle.com. http://sfga te.com/cgl-bin/a rticle.cg l?f-/c/a/2010/11/09/BACR 1 G925 Q.DTL This article appeared on page C - 1 of the San Francisco Chronicle I I i http://www.sfgate.com/egi-bin/article.cgi?f=/c/a/2010/11/09/BAOR 1 G925Q.DTL&type=p... 12/2/2010B 2-2 1