[Adopted 5-18-1982 by Ord. No. H2-82 (Ch. 130, Art. III,
of the 1972 Code)]
As used in this article, the following terms shall have the
meanings indicated:
Any movable restaurant, truck, van, cart, bicycle or other
movable unit, including hand-carried portable containers, or on which
food or beverage is transported, stored or prepared for retail sale
or given away at temporary or permanent locations.
Mobile units shall comply with the following specifications.
A potable water supply tent, with a minimum capacity of 30 gallons,
heated electrically or otherwise and tilted toward a capped drain
cock, shall be provided; the water inlet pipe shall be of removable
flexible copper or other tubing approved by the local Board of Health
of Jackson Township, with the nozzle for hose connection capped when
not being used. A hose for connection to potable water supply shall
be provided and shall be equipped with an approved vacuum breaker
and check valve.
A seamless three-compartment sink, supplied with running hot
and cold water, which shall have a swivel faucet, shall be provided,
and it shall be large enough to accommodate the largest piece of equipment
to be cleansed therein.
A hand-wash sink, seamless, with running hot and cold water,
soap and single-service individual towels or mechanical hand dryer,
shall be provided.
A suitable waste tank with an adequate method of gauging the
contents and having a capacity at least equal to the capacity of the
water supply tank shall be provided and shall be tilted toward a drain
cock. It shall be emptied and flushed into a sanitary sewer or septic
system as often as necessary in a sanitary manner in order to maintain
sanitary conditions.
A mechanical refrigerated box that shall maintain a temperature
of 45° F. or below and equipped with indicating thermometer shall
be provided for various ingredients carried with metal racks or platforms
provided to store ingredients.
Floors shall be of metal or similar approved material and properly
sloped to provide proper drainage. Junctures of floor wall and adjoining
fixtures shall be watertight and covered.
A refuse container with a cover must be available for deposit
of papers and other solid wastes by customers and operators and must
be so constructed and designed and placed so that it can be readily
used, cleaned and kept clean and located where it will not create
a nuisance.
Mobile units operating after dark shall be well lighted with
at least 30 footcandles of light intensity on all working surfaces.
Notice shall be posted in the service area of the mobile unit
with instructions as to proper handling of food materials and containers,
proper cleansing of equipment, utensils and appurtenances and proper
waste disposal.
Persons handling food shall be clothed in clean, washable uniforms,
preferably white ones.
A hose-and-water connection equipped with a vacuum breaker shall
be provided for supplying water to the mobile unit, as well as a method
of handling the hose for draining to prevent contamination.
Serving windows shall be glassed or screened and shall be kept
closed at all times, except when being used to serve customers.
Suitable covered storage facilities or containers shall be provided
for all refuse and waste, which must be removed daily.
Every mobile unit shall be constructed of such acceptable material
as to enable it to be readily cleaned, and equipment shall be installed
in such a manner that the unit can be kept clean and food will not
become contaminated. The unit of equipment shall be provided with
a close-fitting cover where required.
The water supply shall be adequate, of a safe, sanitary quality
and derived from an approved source. Cold water and hot water (of
a temperature not less than 140° F. under pressure) shall be provided
in all processing and washing areas.
All residues shall be removed from equipment after use each
day, and product contact surfaces shall be sanitized after use each
day, and product contact surfaces shall be sanitized just prior to
use each day. Interior surfaces contacted by foods shall be completely
disassembled daily for cleansing. However, installations and methods
used for cleaning equipment without disassembling same may be utilized
by approval of the local Board of Health of Jackson Township.
After cleaning and sanitizing, all product contact surfaces
of equipment and all utensils shall be stored and handled as to be
protected from contaminations.
Any violation of this article shall be punishable by a fine
of not less than $25 nor more than $500 for each offense. Each day
that a violation shall be permitted to exist shall be deemed a separate
and distinct offense.
This article shall be construed and interpreted in pari materia
with the Retail Food Establishment Code of New Jersey (1965), as amended
and supplemented from time to time.
