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Food Preparation Area: Area in which food or drink is prepared for human consumption on or off the premises. |
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NSFI: Abbreviation for National Sanitation Foundation International. As equivalent, the Health District accepts UL-EPH, ETL-SEMKO Sanitation, and BISSC/ETL Verified marks, or field evaluation and acceptance from these third-party testing agencies. |
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Frozen Product Sales/Delivery: |
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General:
Consists of a pickup truck or similar vehicle with either a built-on or slide-in prefabricated freezer unit, or a canopy with a freezer inside. The VIN and plate number must be provided. No open food handling is allowed.
The vehicle must have the name and address of the vendor visible from both sides of the unit.
Equipment:
NSFI/ANSI Standard #7 Freezer unit required. The unit compressor must be capable of operating off a converter or other power source at all times (or other approved method of mechanical refrigeration) when the vehicle is running. The freezer unit must be enclosed, with an approved thermometer readable from outside the unit.
Commissary:
All mobile units must have a permitted storage base from which they operate. The storage base facility must meet the minimum requirements for a refrigerated/frozen storage facility, including NSFI or equivalent freezer, refrigerators, walk-in boxes; a restroom with hot/cold service, soap & towels, adequate lighting and vermin control. Boxes of product may not be broken down until transferred into the mobile unit.
Commissaries must meet the equipment and structural requirements for a food establishment as provided in Food Service Establishment Plan Review Requirements for Equipment & Facilities.
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Pre-packaged Frozen Novelty Trucks: |
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General:
These vehicles normally consist of a panel van or passenger van with an extended roofs (one must be able to stand upright inside the unit). VIN number, plate numbers, and visible identification as required above. No open food handling is allowed. |
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| Structure: |
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The service must be from the inside to the outside via service openings; a maximum of two openings, no larger than 18 inches by 18 inches, screened (16 squares/inch), with either hinged or slider windows. |
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Inside the vehicle must be smooth and easily cleanable, generally FRP covered walls, linoleum or metal floors, all light in color. |
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A ventilation and/or A/C system capable of maintaining the internal ambient temperature within the testing limits of the refrigeration equipment. |
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Equipment:
These units must have an NSFI/ANSI Standard #7 or equivalent freezer unit with a compressor capable of operating off a converter or other power source at all times (or other approved method of mechanical refrigeration) when the vehicle is running.
Commissary:
The units must have a permitted storage base from which the units operate. The storage base facility must meet the minimum requirements for a refrigerated/frozen storage facility, including NSFI or equivalent freezer, refrigerators, walk-in boxes; a restroom with hot and cold running water, dispensed soap & disposable towels; adequate lighting and vermin control. Boxes of product may not be broken down until transferred into the mobile unit.
Commissaries must meet the equipment and structural requirements for a food establishment as provided in Food Service Establishment Plan Review Requirements for Equipment & Facilities. |
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Mobile Units from which customers serve themselves: |
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General:
These vehicles are most commonly pick-up trucks with a food-service box unit in place of the bed, that provides for both hot and cold storage spaces. This includes specially designed carts, with the aforementioned hot and cold storage spaces, for the service of food to players on golf courses.
These units serve prepackaged foods only, with the exception of coffee. Vehicle Identification Numbers, Serial numbers, or plate numbers (if applicable), and visible identification, are required for identification. |
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| Equipment: |
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a. |
NSFI or equivalent refrigeration and heating/hot-holding display units are required to hold all items on the menu at the proper temperature. The units must operate off vehicle power when the vehicle is running, and must have thermometers installed in visible location. Ice may be used only as assistance to refrigeration. |
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b. |
Doors or covers - A mobile unit from which customers serve themselves must have doors that close tightly or covers which properly protect the unit from inclement weather, effectively exclude dust, and protect the interior of the unit. These must be closed while the unit is being moved. |
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Units shall have a tight-fitting food compartment exterior door free from cracks and crevices and which, when closed, gives complete protection from vermin and the elements. All food, equipment, utensils, paper products, water tanks, and cleaning supplies must be stored on the unit or in the commissary. No additional storage is allowed beside the unit. |
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d. |
Units to be used outside shall be of metal construction, equivalent to or exceeding NSFI Standards. |
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The interior of cabinet unit or compartments shall be constructed so as to have smooth and easily accessible and easily cleanable surfaces with at least one-eighth of an inch horizontal and vertical coves, free from channels, crevices, flanges, ledges, sharp or jagged edges, or other cleaning obstructions. |
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Wood surfaces are not permitted. |
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Surfaces shall be constructed of a solid material such as stainless steel. The surfaces shall be free of pits, cracks, rust, and other obstruction that would interfere with proper cleaning. |
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h. |
Coffee prepared at approved food establishments listed with the Health Authority as the base of operations may be sold from a mobile unit from which customers serve themselves from an approved commercial NSFI/ANSI dispenser. |
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Paper cups used at a mobile unit from which customers serve themselves must be contained in an approved dispenser that effectively protects the interior and the lip of the cup from dust and handling. |
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Stirring sticks, spoons, or straws must be designed for a single use and wrapped individually or dispensed from approved equipment that satisfactorily protects the article. |
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k. |
A dispenser for Single-service packages of sugar and dried dairy products shall be used. |
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Containers for refuse. Approved containers for refuse that are easy to clean, removable, and have a cover that automatically closes must be provided at mobile units from which customers serve themselves. A sign must be placed on or near the cover, in letters at least 2 inches high, stating "Deposit Trash Here" or similar wording. |
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Commissary (Servicing Depot):
Commissaries must meet the equipment and structural requirements for a food establishment as provided in Food Service Establishment Plan Review Requirements for Equipment & Facilities. In addition, servicing depots must meet the following requirements: |
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a. |
Provide a room large enough to accommodate a mobile unit, with properly constructed walls, ceiling and floors, and proper ventilation and lighting must be provided at a servicing depot for cleaning the units. |
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b. |
Floors must be properly sloped and drains suitably constructed for receiving waste from the mobile unit. |
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c. |
Areas in a servicing depot for refrigerating or storing food, beverages, supplies and equipment must be separated by proper partitions from the area used for cleaning mobile units. |
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There must be a sufficient hose for washing a mobile unit at a servicing depot and a facility to hang the hose to prevent its contamination. |
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e. |
There must be a sufficient amount of steam or hot water, at a temperature of at least 170 degrees Fahrenheit (77 degrees Celsius), to sanitize properly the mobile unit and equipment which is not sanitized with chemical disinfectants. |
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f. |
If the mobile unit serves coffee, then the Servicing Depot must also comply with the following: |
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A sink with three compartments and integral drain boards that are self-draining, that is constructed of material which will not corrode and is of a sufficient size to accommodate the largest equipment, container or utensil washed therein, and metal racks for drying utensils, containers and equipment must be used at a servicing depot.
Note: In this case, where coffee service is the only open food prepared which necessitates the use of a three compartment sink, the operator may opt to use a separate permitted kitchen as the location for preparing the coffee, filling the dispenser, and cleaning the dispenser at the end of the day. This permit would have two “Servicing Depots.” |
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| A Servicing Depot that prepares or packages foods for the “Mobile Unit from which Customers Serve Themselves” would be required to be a full kitchen, meeting the requirements of the NAC 446.740 (above) and the SNHD Regulation 96 9611.200, as noted below: |
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4. |
Mobile Unit “Full-Service” Coaches: |
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General:
These enclosed units are intended as mobile “full service” kitchens, with all attendant equipment necessary to prepare, cook, hold, and serve a variety of foods. VIN number, plate numbers, and visible identification as required above.
All minimum kitchen standards apply, as provided in Food Service Establishment Plan Review Requirements for Equipment & Facilities, including hot & cold water source, hand-sinks, three-compartment sinks, cooking, heating, and refrigeration equipment, ventilation, finishes, etc.
A letter of intent must accompany the application upon plan submittal so that equipment needs may be assessed. The letter must include (96.10.0100): |
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How the food is to be handled, processed, or packaged; sources of all potentially hazardous foods. |
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Methods of hot and cold holding |
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Methods to be used for heating and cooling of food and equipment to be used for heating and cooling. |
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Units preparing and handling hot potentially hazardous foods must submit plans for review with the application. |
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Additional documentation or information may be required by the Health Authority before the permit is granted. |
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Structure and Equipment:
These Mobile Units must comply with all the requirements of Regulations 96 that are applicable, in addition to Regulations 96, 96.10.0100.1-14, and NAC 446.665-740.
Specific requirements are: |
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Unit enclosure (96.10.0100.3) - The unit must be fully enclosed, with service openings (two maximum) no larger than, 18 inches square, and tall enough on the inside to stand upright. |
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Wall, floor, and ceiling covering (96.10.0100.4) – Floors must be of impervious material, smooth and easily cleanable, with coved, watertight junctures; and walls / ceilings must be of light-colored, smooth, washable material. |
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Ventilation (96.10.0100.5) – Must be sufficient to eliminate the need to have the service opening open when not in use for cooling. Cooking appliances generating grease-laden vapors must have an NSFI or equivalent ducted, grease-baffle hood with “ansul” system.
A ventilation and/or A/C system capable of maintaining the internal ambient temperature within the testing limits of the refrigeration equipment is required. |
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Lighting - (96.10.0100.6) – 50 foot/candles on food contact surfaces and shielded. |
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Refrigeration, cooking, hot-holding and processing equipment (96.10.0100.7-8) NSFI or equivalent. |
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Ware washing (96.10.0100.9) - A three-compartment sink is required, and must have integral drain boards, must be capable of handling all utensils and kitchenware, and must have cold and 120 degrees Fahrenheit hot-side service under adequate pressure. |
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Hand washing (96.10.0100.10) – A separate lavatory is required, with hot/cold, tempered/cold, or tempered only service. |
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Water supply and waste storage (96.10.0100.10-11) – Must have minimum 40 gallons fresh, 46 gallons waste, and a hot-water heater capable of meeting peak demands (22 gallons per hour of 120 degrees Fahrenheit water a minimum).
Water supply must be protected from contamination and back-siphonage, and must fill and drain via RV-type fixtures. Tanks must be sloped to drain, and must have capacity indicators. |
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Solid waste (96.10.0100.12) – Provision made for proper storage. |
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Commissary (Servicing Depot):
Commissaries must meet the equipment and structural requirements for a food establishment as provided in Food Service Establishment Plan Review Requirements for Equipment & Facilities. In addition, servicing depots must meet the following requirements: |
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a. |
Provide a room large enough to accommodate a mobile unit, with properly constructed walls, ceiling and floors, and proper ventilation and lighting must be provided at a servicing depot for cleaning the units. |
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b. |
Floors must be properly sloped and drains suitably constructed for receiving waste from the mobile unit. |
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c. |
Areas in a servicing depot for refrigerating or storing food, beverages, supplies and equipment must be separated by proper partitions from the area used for cleaning mobile units. |
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d. |
There must be a sufficient hose for washing a mobile unit at a servicing depot and a facility to hang the hose to prevent its contamination. |
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e. |
There must be a sufficient amount of steam or hot water, at a temperature of at least 170 degrees Fahrenheit (77 degrees Celsius), to sanitize properly the mobile unit and equipment which is not sanitized with chemical disinfectants. |
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f. |
A sink with three compartments and integral drain boards that are self-draining, that is constructed of material which will not corrode and is of a sufficient size to accommodate the largest equipment, container or utensil washed therein, and metal racks for drying utensils, containers and equipment must be used at a servicing depot. |
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