The provisions regulating food supplies for temporary eating and drinking places shall be the same as prescribed in § 224-6 above, relating to food supplies of public eating and drinking places.
A.
Temporary eating and drinking places shall comply with the provisions of § 224-7 above, relating to food protection and storage in public eating and drinking places.
B.
Wet storage of packaged, canned or bottled food or drink shall be
prohibited, except that beverages may be stored in direct contact
with chipped or crushed ice when the following requirements are met:
(1)
Drains are provided which prevent the accumulation of water in the
storage compartment.
(2)
The cap, top, crown or pouring lip of the container is not submerged
in the ice.
(3)
Wastewater from the storage facility is disposed of so as not to
create a nuisance or any sanitation problems.
(4)
The ice and storage facility are kept clean at all times.
(5)
Potentially hazardous beverages, prior to icing, have an internal
temperature of not more than 45° F. and are kept properly iced
at all times.
Treatment of custards and cream fillings shall be as prescribed in § 224-8B above, relating to custards and cream fillings.
Control of temporary eating- and drinking-place employee health and infections shall be as prescribed in § 224-9 above, relating to health and disease control of employees in public eating and drinking places.
A.
General. Design and installation provisions shall be as prescribed in § 224-10 above, relating to design and installation of equipment and utensils.
B.
Additional requirements. Mobile food service establishments shall
also meet the following requirements:
(1)
All power equipment shall be installed so as to eliminate the danger
from electrical shock.
(2)
Service openings shall be no larger than necessary to carry out the
food operation and shall be of such size as to prevent health hazards.
Service openings shall be kept closed at all times except when food
is actually being served. When the mobile unit is in motion, such
openings shall be covered with a solid material so as to prevent the
entrance of dust, flies and other sources of contamination.
(3)
Equipment shall be installed so as to protect unwrapped foods from
customer handling.
(4)
The driver's compartment as well as the food preparation and storage
areas shall be enclosed and protected against the entrance of airborne
contaminants and vermin. However, the licensor may accept a mobile
food service establishment of different design whenever only commercially
packaged or canned food is sold and the contents are not removed from
the original package prior to being sold.
(5)
The driver's compartment shall be separated from the food service, storage and preparation areas by a wall. The wall on the side of the food compartment shall meet the wall requirements of § 224-13A, B and C above and § 224-22A below, relating to floors, walls and ceilings, floor drains and the surface of exterior areas. However, a wall need not be provided if the doors of the driver's compartment are self-closing and cannot be propped open when the mobile unit is in motion. Doors used to gain entrance from one part of the mobile unit to another shall be self-closing and constructed from solid material.
(6)
The hot food storage facilities and cold storage facilities in a
mobile food service establishment shall be capable of operating at
all times whenever perishable or potentially hazardous foods are stored
therein.
A.
General.
(1)
All temporary public eating and drinking places shall use single-service
articles to serve food and drink to the public. However, where adequate
dish-washing facilities are available and properly used, eating or
drinking utensils may be utilized for customer service.
(2)
All eating and drinking utensils shall be thoroughly cleaned, rinsed
and sanitized after each usage in a three-compartment sink.
(3)
When the only utensils to be washed are limited to spatulas, tongs
and similar devices and when the only equipment to be cleaned is stationary
and does not require disassembly for proper cleaning, a one-compartment
sink may be approved by the licensor for this purpose.
(4)
At least a two-compartment sink shall be provided and used for washing
kitchenware and equipment which does not require sanitation.
(5)
Each compartment of all sinks shall be supplied with hot and cold
running water.
(6)
Temporary public eating and drinking places shall comply with the provisions set forth in § 224-11A(1), (2) and (3) above, relating to cleaning and sanitizing of equipment and utensils.
B.
Manual dish-washing.
(1)
Temporary public eating and drinking places shall comply with the provisions set forth in § 224-11B(1), (4) and (5) above relating to manual dish-washing.
(2)
Any type of machine, device or facilities and procedures may be approved
by the Department for cleaning or sanitizing equipment and utensils
if it can be readily established that such machine, device or facilities
and procedures will routinely render equipment utensils clean to sight
and touch and provide effective bactericidal treatment.
B.
Exceptions to water provisions.
(1)
Hot and cold running water under pressure need not be piped to temporary
eating and drinking places whenever:
(a)
The only utensils are limited to knives, spatulas, tongs and
similar devices or a single container.
(b)
Extensive soiling of the temporary public eating and drinking
places from the food operation does not occur.
(c)
The equipment to be cleaned is stationary and does not require
disassembly for proper cleaning.
(d)
No health hazard will result.
(2)
When the conditions of Subsection B(1) of this section are met, the proprietor shall comply with the following:
(a)
Water required for cooking, cleaning and hand-washing shall
be obtained in a container which has a tight-fitting lid and is easily
cleanable.
(b)
The outlet from which the water is obtained shall be so located
and protected as to preclude contamination of the water outlet as
well as the water being drawn.
(c)
An adequate quantity of water shall be provided within the temporary
eating and drinking place in containers approved by the licensor as
to design, construction and size.
C.
Additional water requirements. Mobile food service establishments
shall comply with the following requirements:
(1)
The water system shall be closed to contamination from the filling
inlet to the discharge outlets. Vent openings are permitted wherever
necessary, if properly protected to prevent contamination of the water
supply.
(2)
The water-filling inlet shall be so located and designed that it
is protected from contamination, provided with a hose connection of
a different size and type from the waste retention tank flushing connections
on the mobile unit and easily accessible.
(3)
The water storage tank shall have a minimum capacity equivalent to
the amount needed for one day of operation, but in no case shall it
be less than five gallons, unless otherwise approved by the licensor.
(4)
Whenever the waste retention tank is cleaned or flushed in place,
two separate hoses shall be provided for the servicing operation,
one for use in filling the water storage tank and one for use in flushing
the waste retention tank.
(5)
The water fill hose, unless otherwise protected from contamination,
shall have the end of the hose provided with a permanently attached
disc or molded protection so that the nozzle will not rest on the
ground or floor if dropped. The filler hose shall be kept in the vehicle
and shall be protected from contamination.
(6)
Hot-water generating facilities shall be provided which are able
to function whether the vehicle is mobile or stationary.
D.
Additional sewage disposal provisions.
(1)
Mobile food service establishments shall comply with the following
requirements:
(a)
A suitable liquid waste system, including a waste tank having
a capacity of five gallons greater than the water storage and distribution
system and hot-water generating system combined, shall be provided.
The waste tank shall be capable of being completely drained and flushed.
(b)
When wastes are retained in removable soil or waste cans, provision
shall be made to fix the cans in place so as to prevent excrement
or waste from falling or spilling outside of the container.
(c)
When the soil can is removed from the mobile unit, the contents
shall be enclosed or covered while being transported to the facilities
for emptying and cleaning of the cans.
(d)
All hoses used to clean soil cans shall be equipped with acceptable
vacuum breakers installed on the discharge side of the last control
valve.
(e)
When wastes are stored in retention tanks which are permanently
installed on the mobile unit, the tanks shall be so designed that
the contents cannot be discharged when the vehicle is in motion. In
addition, discharge control devices on the retention tank outlet shall
be designed to prevent leakage and to prevent spattering of the servicing
area or servicing area personnel.
(f)
The disposal of all waste shall be done so as not to create
a nuisance or health hazard.
(2)
Temporary public eating and drinking places which do not have water
piped to their facility and which do not have a plumbing system within
their facility that connects to an approved waste disposal system
shall:
E.
Toilet facilities. Each temporary public eating and drinking place
shall have available adequate, conveniently located toilet facilities
for its employees. A mobile food service establishment shall be provided
with toilet facilities approved by the licensor on the vehicle if
the operator does not have access to such facilities at his designated
stops or base of operation.
F.
Hand-washing facilities.
(1)
Each temporary public eating and drinking place shall be provided
with adequate, conveniently located hand-washing facilities for its
employees, including a lavatory or lavatories equipped with hot and
cold or tempered running water under pressure, hand-cleansing soap
or detergent and approved sanitary towels or other approved hand-drying
devices.
(2)
Temporary eating and drinking places which do not have water piped
to their facilities may utilize the following:
(a)
Auxiliary heating facilities to produce an ample supply of hot
water.
(b)
A basin or pan in lieu of a sink. Such container shall be emptied
and rinsed immediately after each person's use.
(c)
An adequate quantity of water shall be provided within the establishment
in containers approved by the licensor for design, construction and
size.
A.
Floors, walls and ceilings.
(2)
Temporary public eating and drinking places which are not permanently located shall be eligible for the following exceptions to the provisions of Subsection A(1):
(a)
Floors may be dirt or gravel-covered when graded to prevent
the accumulation of liquids. Such floors shall be covered with removable,
cleanable wooden platforms or duckboards which shall be kept clean.
The area underneath such platforms shall also be kept clean.
(b)
The walls enclosing food operations may be of canvas or another
type of material approved by the licensor whenever one of the following
conditions exists:
[1]
The food service equipment is so located and of such type that
the walls will not become soiled during the food preparation and serving
operations.
[2]
Durable, smooth, nonabsorbent and easily cleaned splash backs
or splash guards are provided which prevent soiling of the walls.
The installation of such protective devices shall be done so no cleaning,
rodent or insect problems can occur.
B.
Lighting. All areas in which food is prepared or stored or utensils
are washed, hand-washing areas and garbage and refuse areas shall
be well-lighted and adequate for all necessary operations.
C.
Ventilation. Adequate ventilation shall be provided when necessary
and shall comply with the ventilation standards of the Department.
D.
Dressing rooms and lockers. Adequate facilities shall be provided
for the orderly storage of clothing and personal belongings of employees.
These facilities shall be kept clean.
