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FOOD ORDINANCE, GUIDELINES AND REQUIREMENTS :: STATIONARY CART REQUIREMENTS
A stationary cart is a food unit that serves only
pre-packaged foods or foods requiring minimal preparation or
handling from a cart that remains stationary at one location. In
order to operate a stationary push cart within the City of
Arlington, the following requirements must be met:
Permit Requirements
The owner must obtain a Mobile Food Permit and
comply with all requirements of the Health, Fire and Zoning
Ordinances. A copy of the blueprint or drawing of the cart giving
dimensions and describing all the required equipment must be
submitted to the Environmental Health Division for review prior to
making application. Stationary carts are inspected at the
Environmental Health Division, located at 101 S. Mesquite St.,
between the hours of 8:30 a.m. and 9:30 a.m. on Tuesdays and
Thursdays. A permit will be issued upon completion of the application,
payment of the $225.00 annual permit fee, and approval of the
construction and sanitation of the unit. All permits expire on
December 31 of each year and are non-transferable. All carts must be
inspected and permitted prior to expiration each year. Push carts
that sell only pre-packaged, non-potentially hazardous foods; or
whole fruits and vegetables are not required to obtain a permit.
Contact the Environmental Health Division at 817-459-6777 for more
information or to schedule an appointment for an inspection. No
inspection will be conducted without all required paperwork. The
push cart must have food products, all required equipment and
water available under pressure to ensure that all Health Division
requirements are met.
Commissary
Stationary carts must have a permitted commissary
as a base of operations. This commissary is to provide (1) storage
for food products and single service articles, (2) utensil washing
facilities, and (3) site for obtaining potable water and disposing
of wastewater. If the commissary is not under the same ownership as
the stationary cart, then a commissary approval form must be
completely filled out, signed and notarized by the commissary owner.
This form must include the services that the commissary is
providing. The notarized commissary approval form must be filed with
the application for a Mobile Food Establishment Permit and must be
provided each year at the time of renewal. All commissaries must be
pre-approved prior to permitting. Allow up to ten (10) days for
processing commissary approval.
Construction
Carts must be constructed of smooth, easy to clean materials
such as stainless steel, fiberglass reinforced plastic panels or
other approved water-resistant materials. The bottom of the push
cart must be at least 6 inches from the ground.
Electrical cords must not extend beyond six feet (6') and must
be installed so as not to be a safety hazard.
The City of Arlington Fire Department and Building Inspection
Division must approve the design of carts with cooking or grilling
equipment.
The stationary cart must have overhead protection, such as an
umbrella to protect the food and equipment from contamination.
Sink Requirements
A hand sink with hot and cold running water, under pressure and
with a mixing valve must be available, along with dispensed soap
and disposable towels. Water must be heated to a minimum of 105 F.
All carts with utensils must provide a 3-compartment sink for
wash, rinse, and sanitizing of utensils. If a 3-compartment sink
is provided on the cart that is of sufficient size to accommodate
all of the utensils and equipment, no additional utensil wash sink
is required at the commissary. Otherwise, the commissary must
provide a 3-compartment sink in addition to the hand sink.
The commissary must provide at least a single compartment
utility sink for cleaning the cart and providing water and waste
water servicing.
Carts that sell only pre-packaged potentially hazardous foods
such as ice cream are not required to provide a hand sink or
utensil sinks.
Potable Water Tanks / Retention Tanks
For carts with hand sink only, at least four (4) gallons of
water must be provided.
For carts with utensil wash sinks, at least nine (9) gallons of
potable water must be provided.
For carts using water for preparation, such as coffee carts,
additional water may be required but will not be calculated in
determining retention tank requirements.
All hoses used for potable water must be approved for that
purpose (white or clear).
All potable water tanks must be located and installed to prevent
any cross contamination.
A capacity of at least 15% more than the available water is
required for the retention tanks.
The retention tanks must be easy to service with a closed top
except for the fill line.
The owner must bring the required amount of water at the time of
the permitting inspection in order to measure the size of the
tanks. Permits will not be issued to carts requiring hand sinks
unless the tanks are filled in front of the Health Inspector
during the time of the permitting inspection.
Refrigeration/Hot Holding
All potentially hazardous foods requiring refrigeration must be
stored in a mechanical refrigerator located on the cart.
Additional refrigeration may be required at the commissary to
maintain product temperature. A numerically scaled thermometer
must be located in each refrigeration and freezer unit that is
accurate to +/- 2°
F. During cold holding, all potentially hazardous food must be
maintained at 41°
F or below.
All potentially hazardous foods requiring hot holding must
provide mechanical devices that will maintain the required
temperature of 140°
F or above. A numerically scaled thermometer must be located in each
hot holding unit. Note: LPG may not be used unless the Fire
Department has given approval. In addition, NO STERNO is
allowed.
Operations
The stationary cart owner must provide the Administrator of the
Health Division with a letter from the owner/director of the
business in which the cart will be located that grants permission
to the owner of the stationary cart to operate on the premises.
All foods that are to be sold must be stated on the application.
A stationary cart is limited to serving pre-packaged foods or
foods requiring minimal preparation. Preparation of potentially
hazardous foods is limited to items such as hot dogs or nachos.
Only foods approved by the Administrator may be sold.
Food temperature requirements for cooking, holding, and
reheating must be met.
Food Handlers must minimize contact with ready-to-eat foods by
the use of utensils, tongs, spoons, deli tissues, or gloves and
must thoroughly wash hands as required by the Health Ordinance.
Any employee who directly handles food must use sanitizing gel
after thoroughly washing their hands.
All foods must be obtained from approved sources and be properly
labeled.
All foods must be properly stored on the stationary cart or
approved commissary location. No food will be allowed to be stored
on additional tables, stands, etc. at the vending location.
All food contact equipment must be washed, rinsed, and sanitized
at the required frequency. Steaming wands and pitchers used in the
preparation of gourmet coffees must be washed, rinsed, and
sanitized at least every two (2) hours.
The cart must have the firm name and permit posted on the cart
in view of the public.
Food carts must be located within 300 feet of approved restroom
facilities. Operators must have written permission from the
restroom owner or person-in-charge to utilize the restroom
facilities.
All vending must cease at dusk unless otherwise approved by the
administrator.
Each employee who handles food must have a City of Arlington
Food Handler Permit. Effective June 1, 2000, one person at each
cart location must have a Food Manager Certification issued by the
Texas Department of Health and registered with the City of
Arlington Community Services Department.
At the end of the day, the cart must return to the approved
commissary for storage. All wastewater must be disposed into the
sanitary sewer.
Unless otherwise approved, the City of
Arlington Zoning Ordinance requires that stationary carts be
operated inside a permanent building or structure with the
appropriate Certificate of Occupancy.
03/06
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