114287

114285. This article governs sanitation, and structural and safetyrequirements for mobile food preparation units and stationary mobilefood preparation units as defined in this chapter. Except to theextent that an alternative construction standard is explicitlyprescribed by this article, construction standards for mobile foodpreparation units and stationary mobile food preparation units thatare subject to Part 2 (commencing with Section 18000) of Division 13shall be governed by the provisions of that part.114286. (a) All mobile food preparation units and stationary mobilefood preparation units shall meet the applicable requirements inArticle 6 (commencing with Section 113975), Article 7 (commencingwith Section 113990), and Article 8 (commencing with Section 114075),unless specifically exempted from any of these provisions asprovided in this article. (b) Mobile food preparation units and stationary mobile foodpreparation units shall be exempt from the requirements of Sections114105 and 114135, and subdivision (b) of Section 114165. (c) The Department of Housing and Community Development,consistent with the provisions of Chapter 4 (commencing with Section18025) of Part 2 of Division 13 and regulations promulgated pursuantthereto, shall initially certify or recertify each mobile foodpreparation unit and stationary mobile food preparation unit that iseither a special purpose commercial coach as defined by Section18012.5 or a commercial coach as defined by Section 18001.8. (d) The local enforcement agency shall initially approve all othermobile food preparation units and stationary mobile food preparationunits as complying with the provisions of this article and shallrequire construction reapproval if deemed necessary by a localenforcement agency.114287. All mobile food preparation units shall operate out of acommissary or other facility approved by the enforcement agency.Mobile food preparation units shall report to the commissary or otherapproved facility at least once each operating day for cleaning andservicing operations. Mobile food preparation units shall be stored,cleaned, and serviced at or within a commissary or other facilityapproved by the enforcement agency so as to be provided protectionfrom unsanitary conditions.114287.5. (a) Mobile food facilities shall be cleaned and servicedat least once during each operating day. (b) Except as specified in subdivision (c), all mobile foodfacilities shall report to the commissary or other approved facilityon a daily basis. (c) Mobile food facilities that are serviced by a mobile supportunit and do not report to a commissary on a daily basis shall bestored in a manner that protects the mobile food facility fromcontamination. All food shall be stored at the commissary or otherapproved facility at the end of the operating day. (d) Mobile support units shall report to a commissary or otherapproved facility for cleaning, servicing, and storage at leastdaily.114288. Stationary mobile food preparation units may include astaffed counter that serves hot and cold beverages that are not apotentially hazardous food as defined in Section 113845, and that aredispensed from approved bulk dispensing units.114289. (a) The enforcement agency may permit storage of suppliesand food, which is not a potentially hazardous food as defined inSection 113845, in unopened containers adjacent to a stationarymobile food preparation unit, or in unopened containers in a nearbytemporary storage unit. (b) As used in this section, "unopened container" means a factorysealed container that has not been previously opened, that issuitably constructed to be resistant to contamination from moisture,dust, insects, and rodents.114290. The operator shall maintain the exterior of the mobile foodpreparation unit or stationary mobile food preparation unit, and thesurrounding area, as relating to the operation of the unit, in asanitary condition.114291. Adequate waste containers shall be furnished for the use ofcustomers. These containers shall be of easily cleanableconstruction, furnished with a tight-fitting cover, and shall be keptclean.114292. (a) The entrance doors to food preparation areas shall beself-closing and kept closed when not in use. (b) The mobile food preparation unit or stationary mobile foodpreparation unit, and all equipment and utensils shall be protectedfrom potential contamination, kept clean, in good repair, and free ofvermin.114293. (a) Spare tires, related automotive equipment, or specialtools relating to the mechanical operation of the mobile foodpreparation unit or stationary mobile food preparation unit shall notbe stored in the food preparation or food storage areas. (b) A separate cabinet or drawer shall be installed for thestorage of insecticides or other poisonous substances in accordancewith Section 114025, if these substances are used. All poisonouschemicals shall be kept in this cabinet or drawer in their originalcontainers and in a manner that offers no contamination hazard tofood or utensils. (c) Adequate facilities shall be provided for the storage oflinens, uniforms, and other related linens. Facilities shall beprovided for the storage of personal belongings. All personalbelongings shall be kept in the space provided. (d) All pressurized cylinders shall be securely fastened to arigid structure of the vehicle. (e) Adequate and suitable space shall be provided for the orderlystorage of food and food service materials. (f) Single-service utensils shall be stored in their originalenclosed package, in a clean, dry area. These utensils shall be keptin an approved, enclosed dispenser for customer use. Straws shallbe wrapped or dispensed from approved, enclosed dispensers. Anenclosed dispenser shall protect the lip-contact portion of theeating and drinking utensil from contamination. (g) The mobile food preparation unit potable water tank shall befilled only at the commissary. (h) The mobile food preparation unit wastewater tank shall bedrained only at the commissary.114294. (a) The name of the mobile food preparation unit orstationary mobile food preparation unit, city, state, ZIP Code, andthe name of the permittee, if different from the name of the unit,shall be permanently affixed to both sides of the mobile foodpreparation unit or stationary mobile food preparation unit so as tobe legible and clearly visible to patrons. The name shall be inletters at least eight centimeters (three inches) in height, andshall be of a color contrasting with the exterior of the vehicle.Letters and numbers for the city, state, ZIP Code, and the name ofthe permittee shall not be less than 2.5 centimeters (one inch) inheight. (b) Compressor units that are not an integral part of equipment,auxiliary engines, generators, and similar equipment, shall beinstalled in an area that is completely separated from foodpreparation and food storage and that is accessible from outside theunit for proper cleaning and maintenance.114295. (a) Effective January 1, 2001, newly constructed mobilefood preparation units and stationary mobile food preparation unitsshall have a sink with at least three compartments with two integralmetal drainboards. The dimensions of each compartment shall be atleast 30-centimeters (12 inches) wide, 30-centimeters (12 inches)long, 25-centimeters (10 inches) deep. Each drainboard shall be atleast the size of one of the sink compartments. The drainboardsshall be installed with at least 0.3 centimeter (1/8 inch) per footslope toward the sink compartment, and fabricated with a minimumone-centimeter (1/2 inch) lip or rim to prevent the draining liquidfrom spilling onto the floor. The sink shall be equipped with amixing faucet and shall be provided with a swivel spigot capable ofservicing all sink compartments. Mobile food preparation units andstationary mobile food preparation units constructed prior to January1, 2001, shall provide at least a two-compartment sink with dualintegral drainboards unless otherwise determined by the localenforcement agency. (b) Hand washing and utensil washing sinks shall be supplied withhot running water that is at least 49 degrees Celsius (120 degreesFahrenheit) and cold running water that is less than 38 degreesCelsius (101 degrees Fahrenheit) through a mixing-type faucet. Handwashing cleanser and single service towels shall be provided inpermanently installed dispensers and maintained at the hand washingsink. The hand washing facilities shall be located in the work areaand be easily accessible and unobstructed for use by the foodhandlers. The hand washing facilities shall be separate from theutensil washing sink. The hand washing sink must have a minimumdimension of 23 centimeters by 23 centimeters in length and width(nine inches by nine inches), and 13 centimeters in depth (fiveinches). The hand washing facilities shall be separated from theutensil washing sink by a metal splashguard with a height of at least30 centimeters (12 inches), that extends from the back edge of thedrainboard to the front edge of the drainboard, the corners of thebarrier to be rounded. No splashguard is required if the distancebetween the hand washing sink and the utensil sink drainboards is 61centimeters or more (24 inches or more). (c) Floors, walls, and ceilings shall be constructed so that thesurfaces are impervious, smooth, and cleanable. Floor surfaces shallprovide employee safety from slipping. The juncture of the floorand wall shall be coved, with the floor surface extending up the wallat least 10 centimeters (four inches). In all mobile foodpreparation units and stationary mobile food preparation units, thereshall be a clear, unobstructed height over the aisle of at least 188centimeters (74 inches) from floor to ceiling, and a minimum of 76centimeters (30 inches) of unobstructed horizontal aisle space. (d) Construction joints and seams shall be sealed to providesmooth, easily cleanable surfaces. Soldered joints and seems shallbe smooth to the touch. Silicone sealant or equivalent waterproofcompounds shall be acceptable, providing they prevent the entrance ofliquid waste or vermin. (e) All equipment shall be installed so as to be easily cleaned,prevent vermin harborage, and provide adequate access for service andmaintenance. Equipment shall be spaced apart or shall be sealedtogether for easy cleaning. There shall be a minimum of 10centimeters (four inches) of unobstructed space provided for sanitarymaintenance beneath counter mounted equipment or between the sidesof adjacent equipment. Food equipment or machinery of a size andweight that can be easily picked up and moved by one person, and witha flex connection need not comply with minimum leg heightrequirement. Threads, nuts, or rivets shall not be exposed wherethey interfere with cleaning. Threads, nuts, or rivets, thatinterfere with cleaning, shall be sealed or capped. (f) All floor mounted equipment shall be sealed to the floor toprevent moisture from getting under the equipment or it shall beraised at least 15 centimeters (six inches) off the floor by means ofan easily cleanable leg and foot. (g) Equipment, including the interior of cabinet units orcompartments, shall be constructed so as to have smooth, easilyaccessible, and easily cleanable surfaces that are free fromchannels, crevices, flanges, ledges, sharp or jagged edges, or othercleaning or safety obstructions. Unfinished wooden surfaces are notpermitted. (h) All food contact surfaces shall be designed and constructed soas to be easily cleanable and shall be made of nontoxic,noncorrosive materials. (i) All utensils in the mobile food preparation unit shall bestored so as to prevent their being thrown about in the event of asudden stop, collision, or overturn. A safety knife holder shall beprovided to avoid loose storage of knives in cabinets, boxes, orslots along counter aisles. Knife holders shall be designed to beeasily cleaned and be manufactured of materials approved by the localenforcement agency. (j) Space around pipes, conduits, or hoses that extend throughcabinets, floors, or outer walls shall be sealed. The closure shallbe smooth and easily cleanable. (k) Light bulbs and tubes shall be covered with a completelyenclosed plastic safety shield or its equivalent and installed so asto not constitute a hazard to personnel or food materials. (l) Waste receptacles shall be provided inside the vehicle. Theyshall be constructed to be smooth, nonabsorbent, and easily cleanableand shall be kept clean. (m) No smoking signs and signs directing proper hand washing shallbe posted in the food preparation area.114296. (a) Mechanical exhaust ventilation equipment shall beprovided over all cooking equipment as required to effectively removecooking odors, smoke, steam, grease, and vapors. All mechanicalexhaust ventilation equipment shall be installed and maintained inaccordance with the Uniform Mechanical Code, except that for unitssubject to Part 2 (commencing with Section 18000) of Division 13, analternative code adopted pursuant to Section 18028 shall govern theconstruction standards. (b) The ventilation shall be adequate to provide a reasonablecondition of comfort for employees. (c) Grease filters or other means of grease extraction arerequired and shall be of steel construction, or other approvedmaterial, and shall be readily accessible for cleaning. (d) Every joint and seam shall be substantially tight. No soldershall be used, except for sealing a joint or seam. (e) Every hood shall be installed to provide for thorough cleaningof the entire hood. (f) When grease gutters are provided they shall drain to acollecting receptacle fabricated, designed, and installed to bereadily accessible for cleaning. (g) All ducts in the exhaust system shall have a slope of at leastfive centimeters (two inches) per linear foot. (h) All seams in the duct shall be substantially tight to preventthe accumulation of grease. (i) The ducts shall have sufficient clean-outs to make the ductsreadily accessible for cleaning. (j) Makeup air shall be provided at the rate of that exhausted.Adequate makeup air may be provided from screened openings, vents inthe ceiling, or mechanically through an air-conditioning system, butnot from open doors or unscreened windows.114297. (a) (1) All liquefied petroleum equipment shall beinstalled to meet applicable fire authority standards and thisinstallation shall be approved by the fire authority. However, forunits subject to Part 2 (commencing with Section 18000) of Division13, this equipment and its installation shall comply with standardsprescribed by Sections 18028 and 18029.5. (2) A properly charged and maintained minimum 10 BC-rated fireextinguisher to combat grease fires and shall be properly mounted andreadily accessible on the interior of each mobile food preparationunit or stationary mobile food preparation unit. (b) A first-aid kit shall be provided and located in a convenientarea in an enclosed case. (c) Mobile food preparation units that operate at more than onelocation in any calendar day, shall comply with the followingadditional requirements: (1) Coffee urns, deep fat fryers, steam tables, and similarequipment shall be equipped with positive closing lids that willprevent excessive spillage of hot liquids into the interior of theunit in the event of a sudden stop, collision, or overturn. Forcoffee urns, as an alternative to this requirement, the urn shall beinstalled in a compartment that will prevent excessive spillage ofcoffee in the interior of the unit. Metal protective devices shallbe installed on the glass liquid level sight gauges on all coffeeurns. (2) (A) Except for units subject to Part 2 (commencing withSection 18000) of Division 13, a second means of exit shall beprovided in the side opposite the main exit door, or in the roof, orthe rear of the unit, with an unobstructed passage of at least 61centimeters by 91 centimeters (24 inches by 36 inches). The interiorlatching mechanism shall be operable by hand without special toolsor key. The exit shall be labeled "Safety Exit" in contrastingcolors with at least 2.5-centimeters (one-inch) high letters. (B) For units subject to Part 2 (commencing with Section 18000) ofDivision 13, the size, latching, and labeling of the second means ofexit shall comply with standards prescribed by Sections 18028 and18029.5.114298. Pass-through window service openings shall be limited to1394 square centimeters (216 square inches) each. The serviceopenings may not be closer together than 46 centimeters (18 inches).Each opening shall be provided with a solid or screened window,equipped with a self-closing device. Screening shall be at least 16mesh per square inch. With the exception of the service openings,the entire food preparation and food storage area shall be enclosedwith a solid, easily cleanable material. The counter surface of theservice openings shall be smooth and easily cleanable.114299. Adequate electrical power shall be provided to operate theapproved exhaust, lighting, and refrigeration systems, and any otheraccessories and appliances that may be installed in a mobile foodpreparation unit or in a stationary mobile food preparation unit.114299.5. (a) A water supply tank of sufficient capacity to furnishan adequate quantity of potable water for food preparation,cleaning, and handwashing purposes shall be provided (minimum 114liters (30 gallons)). Exterior hose-connection valves shall be atleast five feet above the ground with an approved water connection,which is attached to the vehicle. The water supply shall be from anapproved potable water source. The water system shall be designedand constructed using materials that enable water to be introducedwithout contamination. The water system shall deliver at least onegallon per minute to each sink basin in the unit. (b) A water heater with a minimum capacity of 11.4 liters (threegallons) or an instantaneous heater capable of heating water to aminimum of 49 degrees Celsius (120 degrees Fahrenheit),interconnected with the potable water supply, shall be provided andshall operate independently of the vehicle engine. Hot and coldwater, under pressure, shall be provided at handwashing and utensilwashing sinks from mixing faucets. (c) The liquid waste tank shall have a capacity at least 50percent greater than the potable water tank. When ice is utilized inthe storage or display of foods or beverages, an additional minimumliquid waste tank holding capacity equal to one-third of the volumeof the ice bin shall be provided for drainage of the ice melt. (d) All tanks, lines, couplings, valves, and all other plumbingshall be designed, installed, maintained, and constructed ofmaterials that will not contaminate the water supply, food, utensils,or equipment. (e) Water and wastewater storage tanks shall be installed so as tobe easily drained, flushed, and cleaned with an easily accessibleoutlet. Breather tubes or overflow pipe openings shall be protectedfrom the entrance of dust, insects, and other contamination. Allwaste lines shall be connected to the waste tank with watertightseals. (f) Adequate toilet facilities for use by the food servicepersonnel shall be available within 60 meters (200 feet) of themobile food preparation unit or stationary mobile food preparationunit whenever it is stopped to conduct business for more than aone-hour period. (g) Hoses inside the mobile food preparation unit, stationarymobile food preparation unit, and potable water tank connectors shallhave matching connecting devices. Devices for external cleaningshall not be used for potable water purposes inside the mobile foodpreparation unit or stationary mobile food preparation unit. (h) Hoses and faucets equipped with quick connect and disconnectdevices for these purposes shall be deemed to meet the requirementsof this section. (i) Mechanical refrigeration shall conform to the requirements ofSection 113860.Disclaimer: These codes may not be the most recent version. Californi