§ 13-65. Sanitation requirements for units with facilities to prepare or dispense unpackaged potentially hazardous food.

In addition to the sanitation requirements described in section 13-64, food vendors preparing and vending food from a mobile food establishment with facilities to prepare or dispense unpackaged potentially hazardous foods, shall comply with the following requirements:

(1)

A mobile food establishment central preparation facility or servicing area required in subsection 13-64(2), shall include at least overhead protection for any supplying, cleaning or servicing operation except those areas used only for the loading of water and/or the discharge of sewage and other liquid waste, through the use of a closed system of hoses, need not be provided with overhead protection. Within this central preparation facility/servicing area, there shall be a location provided for the flushing and the draining of liquid waste separate from the location provided for water servicing and for the loading and the unloading of food and related supplies.

(2)

The central preparation facility and servicing area will maintain a log of mobile food establishments being serviced at the central preparation facility or servicing area and require each mobile food establishment that is serviced to document the date and time of arrival and departure from the central preparation facility or servicing area and the services performed. The mobile food establishment, central preparation facility and servicing area will make available for inspection the record or records of the mobile food establishments serviced.

(3)

All water and gas distribution pipes or tubing shall be constructed and installed in accordance with public health, fire department and plumbing standards as set out by the ordinances of the city. The water for said operations shall be from an approved source. Every calendar week, mobile food establishments shall check chlorination of its water supply. Every calendar month, mobile food establishments shall sanitize water tanks. Records of all such test results and sanitization shall be made available to the department upon inspection.

(4)

A water heating device of no less than six (6) gallons, or an instantaneous water heater, capable of producing one hundred ten (110) degrees Fahrenheit hot water during the entire time of operation shall be provided in the mobile food establishment.

(5)

All food service operations shall be carried on from within the mobile food establishment.

(6)

Any additional equipment or the arrangement thereof other than approved when the permit was issued shall be prohibited unless approved in advance by the director.

(Ord. No. 2008-05-15-0402, § 1(Att. I), 5-15-08; Ord. No. 2014-08-07-0539, § 2, 8-7-14; Ord. No. 2016-03-03-0163 , §§ 1, 2, 3-3-16)

Editor's note

Ord. No. 2014-08-07-0539, § 2, adopted August 7, 2014, changed the title of section 13-65 from "Sanitation requirements for units with facilities to prepare food" to "Sanitation requirements for units with facilities to prepare or dispense unpackaged potentially hazardous food." The historical notation has been preserved for reference purposes.