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CITY COUNCIL STAFF REPORT
DATE: JUNE 5, 2023 BUSINESS & LEGISLATIVE
SUBJECT: REQUEST TO ADD CHAPTER 5.89 TO THE PALM SPRINGS MUNICIPAL
CODE RELATING TO SIDEWALK VENDING AND AN AMENDMENT TO
CHAPTER 5.48 RELATIVE TO COMMERCIAL SOLICITATION
FROM: Scott C. Stiles, City Manager
BY: Flinn Fagg, Deputy City Manager
SUMMARY:
This is a request to add Chapter 5.89 to the Palm Springs Municipal Code (PSMC) to
establish regulations for sidewalk vending in residential and commercial neighborhoods.
In addition, it is proposed to amend PSMC Chapter 5.48 (Solicitation Commercial and
Charitable) to distinguish sidewalk vending from the existing commercial solicitation
regulations. The topic of sidewalk vending has been discussed at the November 28, 2022
and March 9, 2023 City Council meetings; the draft ordinance included with this staff
report incorporates regulations based on the direction provided at those meetings.
RECOMMENDATION:
1. Waive the reading of the ordinance text in its entirety and read by title only; and
2. Introduce on first reading Ordinance No. _____, “AN ORDINANCE OF THE CITY
COUNCIL OF THE CITY OF PALM SPRINGS, CALIFORNIA, ADDING CHAPTER
5.89 TO THE PALM SPRINGS MUNICIPAL CODE, ESTABLISHING
REGULATIONS ON SIDEWALK VENDING IN COMPLIANCE WITH SENATE
BILL 946; AND AN AMENDMENT TO CHAPTER 5.48 RELATIVE TO
COMMERCIAL SOLICITATION.”
BACKGROUND:
Senate Bill 946 (SB 946) was signed into law in 2018 and establishes protections for
sidewalk vending activities; subsequent legislation in 2022 (SB 972) further provided a
regulatory framework for sidewalk vending. While municipalities may adopt regulations
pertaining to sidewalk vending, such regulations must be consistent with State
regulations. The legislation includes the following:
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City Council Staff Report
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Sidewalk Vending Ordinance
• Prohibits cities from limiting the total number of sidewalk vendors.
• Prohibits cities from imposing sidewalk vending regulations within specific parts of
the public right-of-way or within certain neighborhoods or areas.
• Cities cannot restrict or prohibit roaming sidewalk vendors but can restrict
stationary sidewalk vendors from residential neighborhoods.
• Prohibits cities from restricting sidewalk vending in public parks unless there is an
exclusive concession agreement for the park; however, cities may impose
restrictions on a concentration of vendors in parks where the activity unreasonably
interferes with the scenic and natural character of the park.
• Requires cities to cease criminal prosecution as an enforcement option for
sidewalk vending violations but does allow the issuance of administrative citations.
• Authorizes cities to adopt time, place and manner restrictions for sidewalk vending,
provided those restrictions are directly related to objective health, safety or welfare
concerns.
• Allows cities to require compliance with sanitary standards and regulations.
• Authorizes cities to require a permit or business license for sidewalk vending
activities.
• Allows cities to prohibit sidewalk vending from the vicinity of farmers’ markets,
swap meets, or temporary special events.
It is important to note that SB 946 applies only to public rights-of-way and public parks
and does not apply to private property. Vending on private property is already addressed
by the City’s zoning code, which allows the vending use on private property upon approval
of a Land Use Permit (approved administratively by staff).
The City Council has discussed versions of the ordinance at their meetings of November
28, 2022 and March 9, 2023. Staff has incorporated the comments and direction provided
at both of those meetings in the draft ordinance that is included as Attachment A to this
staff report.
STAFF ANALYSIS:
This staff report includes a discussion of the following topics:
1. General Operational Requirements: The draft ordinance provides licensing
requirements, operational regulations, and administrative processes for sidewalk
vending in the City of Palm Springs. A discussion of general requirements as well
as modifications to previous versions of the ordinance are highlighted in this
section.
2. Department of Environmental Health Requirements: The County of Riverside
Department of Environmental Health has recently released guidelines and permit
requirements for the sidewalk vendors selling food products; the City’s licensing
and operational requirements are intended to work jointly with the County’s
regulations.
Item 3B - Page 2
City Council Staff Report
June 5, 2023 -- Page 3
Sidewalk Vending Ordinance
3. Vending on Private Property: The Palm Springs Zoning Code currently allows
vending carts on private property, which may be a preferrable option for sidewalk
vendors due to space limitations in public rights-of-way.
4. Sidewalk Vending Zones: The draft ordinance includes a provision for the
establishment of sidewalk vending zones where vendors would be encouraged to
locate as another option to vending in public rights-of-way.
5. Discussion Points: While the City Council discussion at the meeting of March 9,
2023, resolved many of the policy questions related to the draft sidewalk vending
ordinance, there are still several issues that warrant further discussion and
consideration. Staff has enumerated several issues for resolution as part of the
general discussion of the ordinance.
1. General Operational Requirements for Sidewalk Vendors
While SB 946 and SB 972 regulate sidewalk vending, municipalities may adopt their own
regulations to address local conditions provided such requirements are not more
restrictive than allowed under State law. The following summary provides an overview of
the revised draft regulations which are included as Attachment A to this report:
• Licensing Requirements: Sidewalk vendors will be required to obtain a City of
Palm Springs business license and a California seller’s permit from the Department
of Tax and Fee Administration. Those vendors that will be preparing or selling food
products will need to obtain the appropriate permits from the County of Riverside
Department of Environmental Health and provide copies of the permits to the City.
Applicants will be required to identify both the business owner and business
operator as part of the business license process unless the applicant intends to be
an owner/operator. A separate business license will be required for each individual
vending cart operated by the applicant.
• Zone Districts Where Permitted: Roaming sidewalk vendors may sell products in
all zone districts; stationary vendors may set up on public sidewalks in all
commercial and industrial zone districts. Stationary vendors will need to identify
the specific location where they intend to set up as part of the business license
application process.
• Location Requirements – General: Due to issues of public safety, sidewalk vendors
may not set up within corner visibility areas at street intersections, nor may they
locate within ten feet of fire hydrants, fire escapes, bus stops, handicapped parking
spaces or access ramps, bike racks, public benches, loading zones, or fire/police
station driveways. Stationary vendors are also restricted from blocking entrances
to buildings, blocking building windows, locating in private driveways, or locating
in parking spaces.
• Location Requirements – Farmers Markets/Special Events: Consistent with State
law, sidewalk vending would be prohibited within the vicinity of farmers markets,
swap meets, or temporary special events. Temporary special events include City-
sponsored events such as VillageFest and parades, as well as private events
Item 3B - Page 3
City Council Staff Report
June 5, 2023 -- Page 4
Sidewalk Vending Ordinance
where the organizer has secured approval from the City to close public rights-of-
way. The separation distance was originally proposed as 500 feet but has been
reduced to 100 feet based on City Council discussion. See also “City Council
Discussion Points” in a following section of this report.
• Location Requirements – Public Parks: The proposed ordinance would prohibit
sidewalk vendors within parks that are less than two acres in size as a means to
address overconcentration issues, while allowing vendors in the larger City parks.
In addition, it is proposed that sidewalk vendors be prohibited in parks where an
exclusive concessionaire agreement is in place, unless they are vending
merchandise that is different than that being offered by the concessionaire.
Vendors may be allowed in smaller City parks as part of a Sidewalk Vending Zone
established by City Council.
• Sidewalk Clearance Requirement: See “City Council Discussion Points” in a
following section of this report.
• Operating Hours: See “City Council Discussion Points” in a following section of this
report.
• Shade Structures/Tables: Stationary sidewalk vendors may have one umbrella or
tent structure, not to exceed 100 square feet; the tent must be located wholly within
the public right-of-way and cannot encroach upon private property or the required
pedestrian passageway. Per Department of Environmental Health requirements,
serving tables or dining tables and chairs are not permitted.
• Signage: The ordinance allows each stationary sidewalk vendor to have one sign
of up to eight square feet in area, or two signs of up to four square feet in area
each. The sign(s) must be attached to the shade structure or cart and cannot be
freestanding so as reduce impediments in the public right-of-way.
• Lighting/Amplified Sound: Vendors may have lighting, provided the lighting is
downward directed and complies with the City’s outdoor lighting requirements.
Use of amplified sound by vendors is regulated by the City’s noise ordinance
contained in PSMC Chapter 11.74.043(f).
• Smoke/Fire: Smoke and odors produced by cooking will be regulated by PSMC
Chapter 6.08.020 (“Air Pollution), which is intended to address public concerns.
• Maintenance: Vendors must keep sidewalk areas clean and in a sanitary condition.
Liquids such as water, beverages, grease, and oil shall not be discharged in the
street, catch basins, or storm drains. Vendors shall not store merchandise in
sidewalk areas.
In preparing the sidewalk vending ordinance, it has been identified that there is a potential
conflict with the existing regulations pertaining to commercial and charitable solicitation
contained in PSMC Chapter 5.48; the draft ordinance adds language to this chapter to
distinguish solicitation from sidewalk vending.
2. County of Riverside Department of Environmental Health Requirements
Sidewalk vendors selling food products must obtain approvals and inspections from the
County of Riverside Department of Environmental Health (DEH) prior to obtaining a
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City Council Staff Report
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Sidewalk Vending Ordinance
business license from the City of Palm Springs. The only exception to this requirement is
for vendors with less than 25 square feet of display area selling pre-packaged non-
hazardous foods (i.e., foods that do not require heating or refrigeration) and whole
uncooked produce. The City will require that each food vendor submit copies of DEH
approvals prior to issuing a business license.
Sidewalk vendors selling potentially hazardous food products (defined as foods that must
be kept at certain temperatures to prevent the growth of pathogenic microorganisms or
formation of toxins) must operate from an approved pushcart, pedal-driven cart, wagon,
or other non-motorized transport (also referred to as a Mobile Food Facility or “MFF”).
Vendors will not be allowed to use tables for food preparation or sales. DEH will inspect
the cart and issue a decal which must be affixed to the rear left section of the cart; while
the decals assist with enforcement efforts, they also inform members of the public that
the operation has been inspected by DEH. The cart will be required to have some type of
overhead protection such as an umbrella or tent to protect the food preparation surface.
In addition to requiring the use of an approved cart, sidewalk vendors selling potentially
hazardous food products will be required to provide the following to DEH as part of the
application process:
• Commissary agreement letter (where the cart and food products are stored).
• Written operational procedures and menu.
• Food Manager and Food Handler Certificates.
• Water tank testing results (for carts with water tanks).
• Restroom agreement letter (required for stationary vendors).
DEH has established basic operating procedures for sidewalk vendors, which include the
following:
• Mobile Food Facilities (i.e., the cart or MFF) must be cleaned and serviced at least
once daily during the operating day.
• During operation, no food shall be stored, displayed, or served from any place
other than the MFF; the use of side units, coolers, benches, or tables for food
preparation/display/storage is prohibited.
• All potentially hazardous foods must be maintained at or below 41° F or at or above
135° F at all times.
• All food contact surfaces and utensils must be properly sanitized at least every four
hours to prevent cross contamination.
• A refuse container shall be provided for customers within 20 feet of the MFF.
• The operator must follow the written plan for waste grease and trash disposal.
• The operator must clean up the area around the MFF at the end of operations.
The draft ordinance adopts certain DEH requirements to allow City Code Compliance and
Police Department staff to enforce non-food safety requirements. Copies of application
materials and guidelines from DEH are included as Attachment B to this staff report.
Item 3B - Page 5
City Council Staff Report
June 5, 2023 -- Page 6
Sidewalk Vending Ordinance
3. Vending on Private Property
The Palm Springs Zoning Code (PSZC) currently allows vending carts on private property
upon approval of a Land Use Permit, which can be approved administratively by staff.
Due to the City’s constrained public rights-of-way, it is difficult for stationary sidewalk
vendors selling food products to set up the cart and required tent or umbrella and still
maintain adequate space for pedestrians. While vending on private property is not
protected under SB 946, it may be advantageous to facilitate this activity as a means to
both protect public safety and encourage entrepreneurship. The general fee for a Land
Use Permit (Major) is currently $1,642; as an administrative policy, staff could charge
applicants the $438 fee for a Land Use Permit (Minor) application as a means to
encourage the use. For the next update of the zoning code, staff might propose additional
zoning incentives to further encourage vending on private property.
4. Sidewalk Vending Zones
As identified in the March 9, 2023 staff report, it is proposed that designated sidewalk
vending zones could be established in public plazas or public parks where vendors would
be encouraged to locate. The zones would be designated by a resolution of the City
Council and could include relaxed operational standards as there would not be the same
safety concerns as vending in public rights-of-way. These zones would provide another
option for vendors to locate in areas where constrained sidewalk areas do not allow
sufficient space for vending carts. The following areas might be considered for sidewalk
vending zones:
• Downtown Park
• Frances Stevens Park
• Demuth Park
• Sunrise Park
Should the City Council wish to designate specific sidewalk vending zones, staff would
bring back a resolution for each proposed zone at a future City Council meeting.
5. Discussion Points
As requested at the March 9, 2023 City Council meeting, the following discussion points
have been identified as issues where councilmembers were not in complete agreement
with the proposed regulations in the draft ordinance:
• Sidewalk width: The March 9th version of the staff report proposed to reduce the
minimum required sidewalk clearance from 72 inches to 48 inches in line with the
minimum ADA requirement. Discussion and input have suggested that a minimum
sidewalk clearance of 48 inches may not be sufficient; staff is seeking direction
from City Council as to the minimum required sidewalk clearance that must be
provided by vendors.
Item 3B - Page 6
City Council Staff Report
June 5, 2023 -- Page 7
Sidewalk Vending Ordinance
• Prohibition in Downtown Area: Due to concerns about pedestrian safety, it has
been requested that the City Council consider a prohibition on sidewalk vending
within certain areas of the downtown core. The attached ordinance includes
language that would prohibit sidewalk vending on Palm Canyon Drive between
Baristo Road on the south and Alejo Road on the north, as well as on Arenas Road
between Indian Canyon Drive on the west and Calle Encilia on the east, between
the hours of 4:00 pm and 11:00 pm each day. Vendors would be permitted in those
areas before and after the restricted hours. It is requested that City Council provide
direction on the proposed restriction in those areas.
• Hours of operation: Based on the discussion at the March 9th meeting, the hours
of operation for sidewalk vendors have been modified to 30 minutes before sunrise
and 30 minutes after sunset in residential zone districts, and 30 minutes before
sunrise until 3:00 am in commercial districts. It is requested that the City Council
assist in finalizing the hours of operation for the final draft of the ordinance.
• Distance from markets and special events: State law prohibits vendors “in the
vicinity” of farmers markets, swap meets, and temporary special events, but does
not define the distance in feet. Staff had proposed a 500-foot separation distance,
based on similar standards in the zoning code; however, based on discussion at
the March 9th meeting, the separation distance has been reduced to 100 feet. As
there may not be consensus on this reduction, it is requested that councilmembers
provide direction on the separation distance requirement.
• Reduced fines for violations: Staff had proposed the maximum fines allowed under
State law for violations of the sidewalk vending ordinance. Discussion at the March
9th meeting suggested that a lower schedule of administrative fines be considered.
Staff has not proposed an alternate schedule of fines, but instead is requesting
that the City Council provide direction on any modifications to the administrative
fine schedule.
ENVIRONMENTAL ASSESSMENT:
The proposed Ordinance is not subject to the California Environmental Quality Act
(“CEQA”) (Public Resources Code Section 21000 et seq.) pursuant to Section
15060(c)(2) of the State Guidelines, because the text amendment will not result in a direct
or reasonably foreseeable indirect physical change in the environment and is not a
“project” as that term is defined in Section 15378 of the State CEQA Guidelines.
FISCAL IMPACT:
The proposed requirement for sidewalk vendors to obtain a business license will generate
additional revenue for the City; however, this revenue will generally offset the additional
staffing costs necessary to review and issue licenses and to enforce the ordinance.
Item 3B - Page 7
City Council Staff Report
June 5, 2023 -- Page 8
Sidewalk Vending Ordinance
REVIEWED BY:
Department Director: Flinn Fagg
City Attorney: Jeffrey Ballinger
City Manager: Scott Stiles
ATTACHMENTS:
A. Draft Ordinance
B. Department of Environmental Health Vendor Guidelines and Application Materials
Item 3B - Page 8
ATTACHMENT A
Item 3B - Page 9
ORDINANCE NO. ____
AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF
PALM SPRINGS, CALIFORNIA, ADDING CHAPTER 5.89
TO THE PALM SPRINGS MUNICIPAL CODE,
ESTABLISHING REGULATIONS ON SIDEWALK VENDING
IN COMPLIANCE WITH SENATE BILL 946; AND AN
AMENDMENT TO CHAPTER 5.48 RELATIVE TO
COMMERCIAL SOLICITATION.
City Attorney’s Summary
The proposed ordinance adopts licensing and operational
standards for sidewalk vendors pursuant to Senate Bill 946.
In addition, amendments to the City’s Mobile Food Vending
Vehicle (food truck) ordinance are proposed to provide parity
with the sidewalk vending regulations and encourage food
truck businesses.
A. The City of Palm Springs, California (“City”) is a municipal corporation, duly
organized under the California Constitution and laws of the State of California; and
B. Pursuant to the police powers delegated to it by the California Constitution,
the City has the authority to enact laws which promote the public health, safety, and
general welfare of its citizens, including sidewalk vending, as long as these are consistent
with SB 946; and
C. In 2018, the California Legislature passed SB 946 which prohibits cities from
regulating sidewalk vendors, except in accordance with the provisions of SB 946; and
D. SB 946 states that it applies to both charter and general law cities; and
E. SB 946 authorizes the implementation of regulations that are directly related
to objective health, safety, or welfare concerns, and that do not restrict sidewalk vendors
to operate only in a designated neighborhood or area, except as specified; and
F. The permit requirements proposed are consistent with SB 946, as they are
reasonable, related to objective health, safety, and welfare concerns, and are based upon
compliance with other generally applicable laws including the Americans with Disabilities
Act; and
G. The standards imposed on stationary sidewalk vendors requiring a
minimum path of accessible travel are necessary to comply with the Americans with
Disabilities Act and maintain minimum safe access along public sidewalks; and
H. Standards for maintaining access to building entrances, and not blocking
driveways, fire hydrants, parking areas and building storefront windows are necessary to
Item 3B - Page 10
Ordinance No. _____
Page 2
guard the health and safety of patrons, drivers, vendors and existing business owners
and promote fire suppression and law enforcement practices that allow the City’s safety
personnel to observe activities within buildings and maintain access; and
I. The City Council finds and determines that the installation, repair,
maintenance, and removal of encroachments in the public way must be regulated in order
to protect the public health, safety, and welfare and to provide for the orderly
administration and maintenance of the public access ways for the benefit of the
community, while at the same time allowing reasonable accommodation and cooperative
flexibility for providing necessary utility and other convenience services to the community;
and
J. The City Council finds that public and private persons who maintain and/or
install encroachments in the public way bear a responsibility to help preserve the public
way and to contribute to the administrative and liability costs incurred by the community
and caused by such encroachments; and
K. The City Council finds that, unless properly regulated, sidewalk vending
poses a unique risk to the health, safety, and welfare of the public, including, but not
limited to, impacts to traffic, pedestrian safety, mobility, unsanitary conditions involving
food preparation, and consumer protection; and
L. The inherent nature of sidewalk vending and the ability of such vendors to
be located on private property and public streets and move quickly from place to place in
the community warrants imposing certain regulatory measures to protect the health,
safety, and welfare of the community; and
M. SB 946 continues to authorize cities to prohibit sidewalk vendors in areas
located within the immediate vicinity of a permitted certified farmer’s market and a
permitted swap meet, as specified, and to restrict or prohibit sidewalk vendors within the
immediate vicinity of an area designated for a temporary special permit issued by a city;
and
N. The City Council finds that, unless properly regulated, sidewalk vending in
public parks may infringe on the use and enjoyment of the park, and regulations are
necessary to prevent an undue concentration of commercial activity that interferes with
the scenic and natural character of the park; and
O. Fraud or misrepresentation in the course of vending constitutes an objective
harm to the health, safety, and welfare of the City’s residents; and
P. Fraud or misrepresentation in the application for the permit constitutes an
objective harm to health, safety, and welfare of the City’s residents; and
Q. Vending in a manner that creates a public nuisance or constitutes a danger
Item 3B - Page 11
Ordinance No. _____
Page 3
to the public constitutes an objective harm to the health, safety, and welfare of the City’s
residents; and
R. The City Council finds it necessary to prohibit sidewalk vendors during
designated times of day on certain portions of Palm Canyon and Arenas when there is
heavy pedestrian traffic such that it poses health and safety risks to pedestrians as it can
block sidewalks, can force some pedestrians to walk on the street, and can block views
of drivers of vehicles turning onto or from those streets; and
S. The permit requirements for sidewalk vendors are compliant with Senate
Bill 972, which became effective January 1, 2023, which exempts certain kinds of
sidewalk vendors from needing a county permit before selling prepackaged non-
potentially hazardous food.
T. The City Council desires to regulate sidewalk vending in a way that
encourages entrepreneurship and the creation and operation of small businesses.
THE CITY COUNCIL OF THE CITY OF PALM SPRINGS DOES HEREBY
ORDAIN AS FOLLOWS:
SECTION 1. That the findings and determinations reflected above are true and
correct and are incorporated by this reference herein as the cause and foundation for the
action taken by the and through this Ordinance.
SECTION 2. Chapter 5.89 is hereby added to the Palm Springs Municipal Code
to read as follows:
“Chapter 5.89 SIDEWALK VENDING.
Section 5.89.010 Purpose.
The City finds that the vending of prepared or pre-packaged foods, goods, and/or wares
at semi-permanent locations on public sidewalks and rights-of-way may pose unsafe
conditions and special dangers to the public health, safety, and welfare of residents and
visitors. The purpose of this Chapter is to implement regulations on both roaming and
stationary sidewalk vending that protect the public health, safety, and welfare of the
community while complying with the requirements of general state law, as amended from
time to time, to promote safe vending practices, prevent safety, traffic, and health
hazards, and preserve the public peace, safety, and welfare of the community.
Section 5.89.020 Definitions.
For purposes of this Chapter, the following definitions apply:
A. “Certified Farmers Market” means a location operated in accordance with Chapter
Item 3B - Page 12
Ordinance No. _____
Page 4
10.5 (commencing with Section 47000) of Division 17 of the Food and Agricultural
Code and any regulations adopted pursuant to that chapter.
B. “City” means the City of Palm Springs.
C. “Park” means a public park owned by the City.
D. “Roaming sidewalk vendor or vending” means a sidewalk vendor who moves from
place to place and stops only to complete a transaction.
E. “Sidewalk vendor or vending” means a person who sells, offers to sell, operates,
engages in, or carries on a food or merchandise vending business from a pushcart,
stand, display, pedal-driven cart, wagon, showcase, rack, or other nonmotorized
conveyance, or from one’s person, upon a public sidewalk or other public
pedestrian path. “Sidewalk vendor or vending” does not mean a “solicitor,” as that
term is defined in PSMC Section 5.48.010. “Sidewalk vendor or vending” does not
include a vendor on private property; such vendors are regulated by Palm Springs
Zoning Code Section 94.02.01, which requires a land use permit for such use.
F. “Stationary sidewalk vendor or vending” means a sidewalk vendor who vends from
a fixed location.
G. “Swap meet” means a location operated in accordance with Article 6 (commencing
with Section 21660) of Chapter 9 of Division 8 of the Business and Professions
Code, and any regulations adopted pursuant to that article.
H. “Temporary Special Event” means an event that is permitted pursuant to Palm
Springs Zoning Code Section 94.02.01, or as otherwise permitted and authorized
by the City.
Section 5.89.030 Permits Required.
A. Each sidewalk vendors shall obtain a business license from the City prior to
engaging in any sidewalk vending activities. Each sidewalk vendors shall obtain
separate a business license for each location within the City where the vendor will
be vending. The following information shall be required:
1. Name, current mailing address, and phone number of the vendor.
2. If the vendor is an agent of an individual, company, partnership, or
corporation, the name and business address of the principal.
3. A description of the merchandise/goods to be offered for sale or exchange,
and the days/hours of sales.
Item 3B - Page 13
Ordinance No. _____
Page 5
4. A copy of the California seller’s permit with the sales tax number issued by
the California Department of Tax and Fee Administration to the vendor.
5. A copy of the valid California Driver’s license issued to the vendor, a copy
of the individual taxpayer identification number issued to the vendor or a
municipal identification number. Any such identification number(s) or
license(s) collected shall not be available to the public for inspection and
shall remain confidential and not be disclosed except as required to
administer the permit or licensure program or comply with a state law or
state or federal court order.
6. If preparing or selling food, a copy of the County Health Department permit
issued to the vendor, except when the sidewalk vendor consists solely of
twenty-five (25) square feet or less of display area from which only
prepackaged non-potentially hazardous food and whole uncooked produce
will be sold. If potentially hazardous food or cooked produce will be sold or
the food or the display area is greater than twenty-five (25) square feet, the
vendor must provide a copy of the County Health Department permit issued
to the vendor.
7. If the vendor proposes to be a sidewalk vendor, a description or site plan
map of the proposed location(s) where vending will take place, showing that
the sidewalk location maintains a minimum of seventy-two inches (72”)
forty-eight inches (48”) of accessible route area, in compliance with the
Americans with Disabilities Act.
8. A copy of general liability policy naming the City as additional insured in the
amount of $1,000,000 per occurrence and $2,000,000 combined.
9. A certification by the vendor that to his or her knowledge and belief, the
information contained in the application is true.
B. At the time the application or renewal application is filed, the application shall pay
the permit processing fee established, and amended from time to time, by separate
resolution of the City Council.
Section 5.89.040 Review of Permit Application; Decision.
A. Upon acceptance of a properly completed and filed sidewalk vendor permit
application, the City Manager or designee shall conduct a preliminary investigation
to determine compliance with this Chapter and shall make such determination
within no more than thirty (30) days of acceptance to approve or deny the
application. The City Manager or designee shall provide the applicant with written
notice of his or her decision to the address indicated in the application.
Item 3B - Page 14
Ordinance No. _____
Page 6
B. The City Manager or designee may deny an application for a permit if he or she
makes any of the following findings:
1. The applicant has failed to pay the application permit fee.
2. The applicant has made one or more material misstatements in the
application for a permit.
3. The applicant does not have a valid California Driver’s license; or valid
individual taxpayer identification number; or a municipal identification
number.
4. The applicant's vending operation, as described in the application, is
inconsistent with the standards, conditions, and requirements of this
Chapter.
5. It is determined that the applicant does not possess all federal, state, and
local permits and licenses necessary to engage in the activity in which he
or she seeks to engage.
C. If the application is denied, the reasons for disapproval shall be noted on the
application, and the applicant shall be notified that his or her application is denied
and that no permit will be issued. Notice shall be mailed to the applicant at the
address shown on the application form.
D. If the City Manager or designee approves the applicant's permit, he or she shall
endorse his or her approval on the application and shall, upon payment of the
prescribed fee, deliver the permit to the applicant.
E. Exemptions. A sidewalk vending permit shall not be required for the following
activities:
1. The sale of agriculture products on the site where the product is grown.
2. Catering for private parties held exclusively on private property and not
open to the general public.
3. Events permitted pursuant to a lawfully issued temporary event permit
including but not limited to a Certified Farmers Market, Swap Meet, street
fairs, outdoor concerts, sport league opening day, and business sidewalk
sales.
4. First Amendment protected vending.
F. Term of permit. A business license issued pursuant to this Chapter shall
Item 3B - Page 15
Ordinance No. _____
Page 7
automatically expire one (1) year from the date issued, unless an earlier expiration
date is noted on the permit.
G. Transferability. A sidewalk vending permit shall not be transferable to any other
entity or person and is valid only as to the original applicant for the term stated.
Section 5.89.050 Stationary Sidewalk Vending Locations and Standards.
A. Stationary sidewalk vendors shall be prohibited from operating or establishing in
any residential zone of the City, including the G-R-5, R-1, R-G-A, R-2, R-3, R-4,
R-4-VP, and R-MHP zones.
B. Stationary sidewalk vendors may operate in non-residential zones of the City,
including mixed use zones, provided they meet the following:
1. The sidewalk vendor is duly licensed and meets all requirements of section
5.89.030; and
2. The sidewalk vendor can set up their vending operation while still leaving a
minimum of seventy-two inches (72”) forty-eight inches (48”) of accessible
path of travel, without obstruction, along the public sidewalk or public
pathway; and
3. If the sidewalk vendor is selling food, the sidewalk vendor shall display a
valid Health Permit issued by the County in a conspicuous location on any
food cart, except when the sidewalk vendor consists solely of twenty-five
(25) square feet or less of display area from which only prepackaged non-
potentially hazardous food and whole uncooked produce will be sold. If
potentially hazardous food or cooked produce will be sold or the food
display area is greater than twenty-five (25) square feet, the vendor must
display a valid Health Permit issued by the County in a conspicuous
location; and
4. Any sidewalk vendor food cart shall possess a current decal sticker posted
on the food cart, except when the sidewalk vendor consists solely of twenty-
five (25) square feet or less of display area from which only prepackaged
non-potentially hazardous food and whole uncooked produce will be sold.
If potentially hazardous food or cooked produce will be sold or the food
display area is greater than twenty-five (25) square feet, the vendor must
post on the food cart a current decal sticker; and
5. If the sidewalk vendor is selling food, all employees shall possess a current
food handler’s card, issued by the County; and
6. Sidewalk vending hours shall be conducted only between the hours of 8:00
Item 3B - Page 16
Ordinance No. _____
Page 8
AM one-half hour before sunrise and 9:00 PM 3:00 AM of every day; and
7. The sidewalk vendor must maintain the vending area in a clean, orderly,
and sanitary condition; and
8. The sidewalk vendor location does not block entrances to private buildings,
private driveways, parking spaces or building windows by being located
within the immediate vicinity of such places; and
9. No vending shall occur within ten (10) feet of a fire hydrant, fire escape, bus
stop, loading zone, handicapped parking space or access ramp, bike rack,
public bench, fire station driveway, or police station driveway; and
10. No dining tables, chairs, fences, shade structures, or other site furniture, or
any freestanding signs shall be permitted in conjunction with the vendors
vending activities. Sidewalk vendors may have one umbrella or tent
structure, not to exceed sixty-four (64) one hundred (100) square feet in
area; the umbrella or tent structure shall not encroach into the accessible
path of travel or onto private property. Sidewalk vendors may have one (1)
table or cart for the preparation or display of food; and
11. During operations, no food shall be stored, displayed, or served from any
place other than the approved food cart. The use of side units, coolers,
benches, or tables for food preparation, storage or display is prohibited; and
12. Vendors selling food potentially hazardous food products shall provide a
refuse container for customers within twenty (20) feet of the food cart; and
13. The vendor may have a maximum of one (1) sign not to exceed eight (8)
square feet in area, or two (2) signs not to exceed four (4) square feet in
area each. The signage must be affixed to the cart, showcase, rack,
umbrella, or tent structure, and shall not be freestanding; and
14. The vendor shall not attach or use any water lines, electrical or
telecommunication lines, or gas lines during vending operations; and
15. Any lighting associated with the vending operation shall be downward
directed and shall comply with the outdoor lighting requirements listed in
Section Palm Springs Zoning Code Section 93.21.00; amd
16. Exterior storage or display of refuse, equipment, materials, goods, wares,
or merchandise associated with the vendor is prohibited; and
17. Vendors utilizing sound amplifying devices or musical instruments shall be
subject to the requirements of Section 11.74.043(f) of the Palm Springs
Item 3B - Page 17
Ordinance No. _____
Page 9
Municipal Code; and
18. No vending shall occur within five hundred (500) one hundred (100) feet of
a Certified Farmers Market, a Swap Meet, or an event held pursuant to a
Temporary Event Permit; and
19. The sidewalk vendor shall not discharge any liquid (e.g., water, grease, oil,
etc.) onto or into the City streets, storm drains, catch basins, or sewer
facilities. Any discharge shall be contained and properly disposed of by the
sidewalk vendor; and
20. Due to issues of traffic visibility, no vending shall occur within a corner cutoff
area. A corner cutoff area is that area at all intersecting and intercepting
streets or highways. The cutoff line shall be in a horizontal plane, making
an angle of forty-five (45) degrees with the side, front, or rear property line,
as the case may be. It shall pass through the points located on both sides
and front or rear property lines at a distance of thirty (30) feet from the
intersection of such lines at the corner of a street or highway; and
21. The sidewalk vendor shall not use open flame or charcoal in the preparation
of food products while in the public right-of-way, nor shall smoke or noxious
fumes be produced in the preparation of food products in the public right-
of-way. Sidewalk vendors shall comply with all applicable fire code
requirements in the use of an open flame or charcoal in the preparation of
food products. Any smoke or odors produced through the preparation of
food products shall be subject to the regulations contained in Palm Springs
Municipal Code Section 6.08.020.
22. Due to increased pedestrian and vehicular traffic during these times, no
vending shall occur during the hours of 4:00 PM to 11:00 PM on Palm
Canyon between Baristo Road to the south and Alejo Road to the north or
on Arenas between Indian Canyon Drive to the west and Calle Encilia to the
east.
23. Sidewalk vendors and any employees and/or agents must comply with all
applicable federal and state labor laws and regulations.
24. This Chapter shall not be construed to prevent sidewalk vendors from
entering into partnerships or other arrangements with restaurants to use
those restaurants’ kitchens and/or restroom facilities, so long as such
restaurant facilities remain compliant with applicable laws and regulations,
including, but not limited to, Riverside County Environmental Health laws
and regulations.
25. Sidewalk vendors shall use Reusable Food Service Ware and Reusable
Item 3B - Page 18
Ordinance No. _____
Page 10
Food Service Ware Accessories in accordance with Palm Springs Municipal
Code Chapter 5.87.
Section 5.89.060 Sidewalk Vending in Parks, Certified Farmers Markets.
A. Sidewalk vending of food or merchandise by stationary vendors shall be prohibited
in any City Park with a concession stand operated by a vendor under exclusive
contract with the City selling similar food or merchandise or in an area occupied by
a Certified Farmers Market.
B. Sidewalk vendors may operate in City Parks provided they meet the following:
1. The sidewalk vendor is duly licensed and meets all requirements of section
5.89.030; and
2. Sidewalk vending shall not be permitted within any public park that is less
than two (2) acres in area unless otherwise permitted by the City Council;
and
3. For stationary sidewalk vending, the sidewalk vendor can set up their
vending operation while still leaving a minimum of seventy-two inches (72”)
forty-eight inches (48”) of accessible path of travel, without obstruction,
along the public sidewalk or public pathway; and
4. The sidewalk vendor shall cease operations one (1) hour prior to the close
of the park; and
5. The sidewalk vendor maintains the vending area in a clean, orderly, and
sanitary condition; and
6. If the sidewalk vendor is selling food, the sidewalk vendor shall display a
valid Health Permit issued by the County in a conspicuous location on any
food cart, except when the sidewalk vendor consists solely of twenty-five
(25) square feet or less of display area from which only prepackaged non-
potentially hazardous food and whole uncooked produce will be sold. If
potentially hazardous food or cooked produce will be sold or the food or the
display area is greater than twenty-five (25) square feet, the vendor must
display a valid Health Permit issued by the County in a conspicuous
location; and
7. Any sidewalk vendor food cart shall possess a current decal sticker posted
on the food cart, except when the sidewalk vendor consists solely of twenty-
five (25) square feet or less of display area from which only prepackaged
non-potentially hazardous food and whole uncooked produce will be sold.
If potentially hazardous food or cooked produce will be sold or the food
Item 3B - Page 19
Ordinance No. _____
Page 11
display area is greater than twenty-five (25) square feet, the vendor must
post on the food cart a current decal sticker; and
8. The sidewalk vendor location does not block entrances to buildings,
driveways, parking spaces, or building windows, by being located within the
immediate vicinity of such places; and
9. No dining tables, chairs, fences, shade structures, or other site furniture, or
any freestanding signs shall be permitted in conjunction with the vendors
vending activities. Sidewalk vendors may have one umbrella or tent
structure, not to exceed sixty-four (64) one hundred (100) square feet in
area; the umbrella or shade structure shall not encroach into the accessible
path of travel. Sidewalk vendors may have one (1) table or cart for the
preparation or display of food; and
10. During operations, no food shall be stored, displayed, or served from any
place other than the approved food cart. The use of side units, coolers,
benches, or tables for food preparation, storage or display is prohibited; and
11. Vendors selling food potentially hazardous food products shall provide a
refuse container for customers within twenty (20) feet of the food cart; and
12. Vendors utilizing sound amplifying devices or musical instruments shall be
subject to the requirements of Section 11.74.043(f) of the Palm Springs
Municipal Code; and
13. The vendor may have a maximum of one (1) sign not to exceed eight (8)
square feet in area, or two (2) signs not to exceed four (4) square feet in
area each. The signage must be affixed to the cart, showcase, rack,
umbrella, or tent structure, and shall not be freestanding; and
14. Any lighting associated with the vending operation shall be downward
directed and shall comply with the outdoor lighting requirements listed in
Palm Springs Zoning Code Section 93.21.00.
15. No vending shall occur within the five-hundred feet (500’) one hundred feet
(100’) of an event held pursuant to a Temporary Event Permit, a Swap Meet,
or an event held pursuant to a Temporary Event Permit; and
16. The sidewalk vendor shall not discharge any liquid (e.g., water, grease, oil,
etc.) onto or into City streets, storm drains, catch basins, or sewer facilities.
All discharges shall be contained and properly disposed of by the sidewalk
vendor; and
17. Due to issues of traffic visibility, no vending shall occur within a corner cutoff
Item 3B - Page 20
Ordinance No. _____
Page 12
area. A corner cutoff area is that area at all intersecting and intercepting
streets or highways. The cutoff line shall be in a horizontal plane, making
an angle of forty-five (45) degrees with the side, front, or rear property line,
as the case may be. It shall pass through the points located on both sides
and front or rear property lines at a distance of thirty (30) feet from the
intersection of such lines at the corner of a street or highway.
18. Sidewalk vendors and any employees or agents must comply with all
applicable federal and state labor laws and regulations.
19. Sidewalk vendors shall use Reusable Food Service Ware and Reusable
Food Service Ware Accessories in accordance with Palm Springs Municipal
Code Chapter 5.87.
Section 5.89.070 Roaming Sidewalk Vending.
A. Roaming sidewalk vendors shall meet the following:
1. The sidewalk vendor is duly licensed and meets all requirements of section
5.89.030; and
2. Sidewalk vending hours for residential zones shall be conducted between
the hours of 8:00 AM and 7:00 PM one-half hour before sunrise and one-
half hour after sunset; and
3. Sidewalk vending hours for non-residential zones shall be conducted only
between the hours of 8:00 AM one-half hour before sunrise and 9:00 PM
3:00 AM of every day; and
4. The sidewalk vendor maintains their temporary vending area in a clean,
orderly, and sanitary condition; and
5. The sidewalk vendor does not block entrances to buildings, driveways,
parking spaces, or building windows, by being located within the immediate
vicinity of such places; and
6. The sidewalk vendor does not conduct sales from a public street.
7. The vendor may have a maximum of one (1) sign not to exceed eight (8)
square feet in area; and
8. Vendors utilizing sound amplifying devices or musical instruments shall be
subject to the requirements of Section 11.74.043(f) of the Palm Springs
Municipal Code; and
Item 3B - Page 21
Ordinance No. _____
Page 13
9. No vending shall occur within five hundred (500) feet one hundred (100)
feet of a Certified Farmers Market, a Swap Meet, or an event held pursuant
to a Temporary Event Permit; and
10. Due to issues of traffic visibility, no vending shall occur within a corner cutoff
area. A corner cutoff area is that area at all intersecting and intercepting
streets or highways. The cutoff line shall be in a horizontal plane, making
an angle of forty-five (45) degrees with the side, front, or rear property line,
as the case may be. It shall pass through the points located on both sides
and front or rear property lines at a distance of thirty (30) feet from the
intersection of such lines at the corner of a street or highway.
11. Due to increased pedestrian and vehicular traffic during these times, no
vending shall occur during the hours of 4:00 PM to 11 PM on Palm Canyon
between Baristo Road to the south and Alejo Road to the north or on Arenas
between Indian Canyon Drive to the west and Calle Encilia to the east.
12. Sidewalk vendors and any employees or agents must comply with all
applicable federal and state labor laws and regulations.
Section 5.89.080 Sidewalk Vending Zones.
The City Council may establish sidewalk vending zones by resolution to encourage
sidewalk vending activity in areas where impacts to public health, safety and welfare are
minimized. In establishing sidewalk vending zones, the City Council may waive certain
operational standards of this Chapter, including hours of operation, shade structure
limitations, site furniture limitations, and other similar standards provided such waivers
are identified in the adopting resolution.
Section 5.89.090 Suspension; Rescission.
A. A sidewalk vendor permit issued under this Chapter may be suspended or
rescinded by the City Manager or designee after two four or more violations of this
Chapter in accordance with Section 5.89.100 of this Chapter, at their discretion,
for any of the following causes:
1. Fraud or misrepresentation in the course of vending;
2. Fraud or misrepresentation in the application for the permit;
3. Vending in a manner that creates a public nuisance or constitutes a danger
to the public.
B. Notice of the suspension or rescission of a sidewalk vendor permit issued under
Item 3B - Page 22
Ordinance No. _____
Page 14
this Chapter shall be mailed, postage prepaid, to the holder of the sidewalk vendor
permit at his or her last known address.
C. No person whose street vending permit has been revoked pursuant to this chapter
shall be issued a street vending permit for a period of two (2) years from the date
revocation becomes final.
Section 5.89.100 Appeals.
In the event that any applicant or permittee desires to appeal from any order, rescission,
or other ruling of the City Manager or designee made under the provisions of this Chapter,
such applicant or any other person aggrieved shall have the right to appeal such action
or decision pursuant to PSMC Section 3.68.010.
Section 5.89.110 Penalties.
A. It is unlawful for any person to violate any provision or fail to comply with any
requirements of this Chapter. A violation of this Chapter shall by punished by:
1. An administrative fine not exceeding $100 for a first violation.
2. An administrative fine not exceeding $200 for a second violation within one
(1) year of the first violation.
3. An administrative fine not exceeding $500 for each additional violation
within one (1) year of the first violation.
B. A violation of vending without a sidewalk vending permit, may, in lieu of the
penalties set forth in subsection (A), set forth above, be punished by:
1. An administrative fine not exceeding two hundred fifty ($250) dollars for a
first violation.
2. An administrative fine not exceeding five hundred dollars ($500) for a
second violation within one (1) year of the first violation.
3. An administrative fine not exceeding one thousand dollars ($1,000) for each
additional violation within one (1) year of the first violation.
C. If an individual is subject to subsection (B), set forth above, for vending without a
sidewalk vending permit, upon the individual providing proof of a valid permit
issued by the City, the administrative fines set forth in this Chapter shall be reduced
to the administrative fines set forth in subsection (A), respectively.
D. The proceeds of any administrative fines assessed pursuant to this Chapter shall
Item 3B - Page 23
Ordinance No. _____
Page 15
be deposited in the treasury of the City.
E. Failure to pay an administrative fine assessed under this Chapter shall not be
punishable as an infraction or misdemeanor. Additional fines, fees, assessments,
or any other financial conditions beyond those authorized in this Chapter shall not
be assessed.
F. Any violation of this Chapter shall not be punishable as an infraction or
misdemeanor, and any person alleged to have violated any provisions of this
Chapter shall not be subject to arrest except when otherwise permitted under law.
G. When assessing an administrative fine pursuant to this Chapter, the adjudicator
shall take into consideration the person’s ability to pay the fine. The City shall
provide the person with notice of his or her right to request an ability-to-pay
determination and shall make available instructions or other materials for
requesting an ability-to-pay determination. The person may request an ability-to-
pay determination at adjudication or while the judgment remains unpaid, including
when a case is delinquent or has been referred to a comprehensive collection
program.
1. If the person meets the criteria described in subdivision (a) or (b) of
Government Code section 68632, the City shall accept, in full satisfaction,
twenty (20) percent of the administrative fine imposed pursuant to this
Chapter.
2. The City may allow the person to complete community service in lieu of
paying the total administrative fine, may waive the administrative fine, or
may offer an alternative disposition.
H. A person who is currently serving, or who completed, a sentence, or who is subject
to a fine, for a conviction of a misdemeanor or infraction for sidewalk vending,
whether by trial or by open or negotiated plea, who would not have been guilty of
that offense under SB 946 had SB 946 been in effect at the time of the offense,
may petition for dismissal of the sentence, fine, or conviction before the trial court
that entered the judgment of conviction in his or her case.
I. Nothing contained in this Chapter shall be construed to impede the City’s or
County’s ability to enforce County Health Department codes and regulations. In
addition, nothing contained in this Chapter shall be construed as limiting the
application of any other federal, state or local laws, including, without limitation,
laws regulating the display or sale of “harmful matter” pursuant to California Penal
Code sections 313 et seq., or the sale of counterfeit goods pursuant to California
Penal Code 350.”
SECTION 3. Section 5.48.010 of the Palm Springs Municipal Code is hereby
Item 3B - Page 24
Ordinance No. _____
Page 16
amended to rescind and replace the definition of “Solicitor” as follows:
““Solicitor” means any person, whether a resident of the city or not, engaged in
solicitation. The term “solicitor” does not include any person carrying, conveying,
delivering, or transporting dairy products, newspapers or other goods to regular
customers on established routes or to the premises of any person who had
previously ordered such products or goods and is entitled to receive the same, nor
does it include a “sidewalk vendor or vending,” as that term is defined in PSMC
Section 5.89.020.”
SECTION 4. Severability. If any section, sentence, clause or phrase of this
Ordinance or the application thereof to any entity, person or circumstance is held for any
reason to be invalid or unconstitutional, such invalidity or unconstitutionality shall not
affect other provisions or applications of this Ordinance which can be given effect without
the invalid provision or application, and to this end the provisions of this Ordinance are
severable. The City Council of the City of Palm Springs hereby declares that it would
have adopted this Ordinance and each section, sentence, clause or phrase thereof,
irrespective of the fact that any one or more section, subsections, sentences, clauses or
phrases be declared invalid or unconstitutional.
SECTION 5. This Ordinance is exempt from the requirements of the California
Environmental Quality Act (“CEQA”) pursuant to State CEQA Guidelines, as it is not a
“project” and has no potential to result in a direct or reasonably foreseeable indirect
physical change to the environment [14 Cal. Code Regs. § 15378(a)]. Further, this
Ordinance is exempt from CEQA as there is no possibility that this Ordinance or its
implementation would have a significant negative effect on the environment [14 Cal. Code
Regs. § 15061(b)(3)].
SECTION 6. Effective Date. This Ordinance shall become effective thirty (30)
days following its adoption.
PASSED, APPROVED, AND ADOPTED BY THE PALM SPRINGS CITY
COUNCIL THIS _____ DAY OF ______________, _________.
GRACE ELENA GARNER
MAYOR
ATTEST:
Item 3B - Page 25
Ordinance No. _____
Page 17
BRENDA PREE, MMC
CITY CLERK
Item 3B - Page 26
Ordinance No. _____
Page 18
CERTIFICATION
STATE OF CALIFORNIA )
COUNTY OF RIVERSIDE ) ss.
CITY OF PALM SPRINGS )
I, BRENDA PREE, City Clerk of the City of Palm Springs, California, do hereby
certify that Ordinance No. ____ is a full, true, and correct copy, and was introduced at a
regular meeting of the Palm Springs City Council on _________ and adopted at a regular
meeting of the City Council held on __________ by the following vote:
AYES:
NOES:
ABSENT:
ABSTAIN:
IN WITNESS WHEREOF, I have hereunto set my hand and affixed the official seal of the
City of Palm Springs, California, this ______ day of ______________, _________.
BRENDA PREE, MMC
CITY CLERK
Item 3B - Page 27
ATTACHMENT B
Item 3B - Page 28
DES-107 (REV 11/19) Item 3B - Page 29
Corona
A Step by Step Guide to a
Mobile Food Facility Permit
WWW.RIVCOEH.ORG
Riverside Palm Springs Indio Hemet Murrieta
(951) 273-9140 (951) 358-5172 (760) 320-1048 (760) 863-8287 (951) 766-2824 (951) 461-0284
INTRODUCTION
This booklet has been developed to assist mobile food operators in understanding their part in
limiting foodborne illness and complying with State Laws and Riverside County Ordinances. Each
mobile food facility is unique and we strive to identify the specific needs of the operation and how
each facility can meet sanitation requirements to prevent illness. An Environmental Health Permit is
required any time food or drinks are sold or given away to the public. The information in this
booklet will help you become familiar with the requirements and procedures for selling food items
from a Mobile Food Facility. A Mobile Food Facility will be referred to in the rest of the guide as
a MFF. The guidelines in this booklet refer only to annual permits for MFFs, and should not be
applied to other food service options (example: temporary event food booths, etc.). All of the
information in this booklet has been referenced from the California Health and Safety Code and
Riverside County Ordinances.
IMPORTANT INFORMATION
Our Environmental Health Permit may not be the only permit that will be required for you to
operate your MFF in Riverside County. Laws and ordinances within City and County boundaries
may not allow you to sell in certain areas without their own form of approval (business licenses,
etc.). For example, it would not be a good idea to simply pull over at any roadside to sell food. Also,
MFFs must comply with any applicable local fire codes and ordinances. Make sure to contact all
relevant City or County agencies BEFORE setting up your MFF business. Any references made
herein to the “Department” are meant to refer to the Riverside County Department of Environmental
Health.
After reading these guidelines, please do not hesitate to call the Department with any questions.
What are the Steps for Obtaining an Environmental Health Permit?
STEP 1 - Decide on a TYPE OF MFF (see page 2 for listing of types).
STEP 2 - Contact the local ZONING/PLANNING DEPARTMENT for permit or business license.
STEP 3 - Submit PLANS and pay the appropriate plan check fees.
STEP 4 - After the plans are approved, CONSTRUCT the MFF.
STEP 5 - Call for an INSPECTION APPOINTMENT after the MFF is constructed.
STEP 6 - Obtain a COMMISSARY AGREEMENT from an approved commissary.
STEP 7 - Bring the MFF into the office for a CONSTRUCTION APPROVAL INSPECTION.
STEP 8 - Complete all PAPERWORK and pay annual Environmental Health PERMIT FEES.
1 Item 3B - Page 30
STEP 1 : TYPE OF MOBILE FOOD FACILITY
There are 5 different categories of MFFs that can be permitted in Riverside
County:
NOTE - Construction requirements are based on the MFF category selected.
1) Produce Vehicle: A MFF limited to the sale of whole, uncut produce obtained from an
approved source.
2) Prepackaged Food Push Cart: A MFF limited to the sale of 100% prepackaged foods, from
an approved source, and sold from non-motorized vehicles and intended
to be moved by human power during operation.
3) Prepackaged Food Vehicle: A MFF limited to the sale of 100% prepackaged foods from
a motorized vehicle. An example would include ice cream trucks.
4) Non-prepackaged Food Vehicle Or Mobile Support Unit: A MFF that engages in “limited
food preparation”. Examples include shaved ice carts and hot dog carts.
NOTE - “Limited food preparation” means food preparation that is limited to heating, frying, baking, roasting,
popping, shaving of ice, blending, steaming or boiling of hot dogs, or assembly of non -prepackaged food. It
also includes dispensing of non-potentially hazardous food, slicing or chopping of food on a heated surface
during cooking, cooking and seasoning food to order, and preparing beverages that are for immediate service
to the consumer that do not contain frozen milk products. Any food preparation that exceeds this definition
must be handled under the “Mobile Food Preparation Unit” or category .
5) Mobile Food Preparation Unit: A MFF that engages in full food preparation, beyond the
scope of “limited food preparation”, as defined in Section 113818 of the
California Retail Food Code. Examples of these units would be “food
trucks”.
STEP 2: CONTACT LOCAL ZONING/PLANNING
A) Contact the local zoning/planning department(s) for your intended operating location
prior to submitting your mobile food facility plans.
B) In addition to the Environmental Health permit you obtain from the Department, you
may be required to obtain a permit or business license for a location within a
jurisdiction.
C) Additionally, laws and ordinances within city and county boundaries may not allow
you to sell within certain areas.
2 Item 3B - Page 31
A) Submit two (2) sets of plans drawn to scale and detailing the construction and finishes
of the MFF.
B) A plan check fee will be collected prior to review of the plans, as specified by County
Ordinance.
C) Plans should include:
1. Views
All Views of the MFF (all four sides and top) including overall dimensions of
the MFF (Length X Width X Height).
2. Construction Material Information
Finish schedule. Example: Stainless steel.
3. Food Compartment(s), if applicable
This includes compartments which enclose and protect food, equipment,
contact surfaces and the handling of ready-to-eat food.
4. Plumbing System
Diagram entire system from supply to waste. Include the dimensions (Length X
Width X Height) and locations of freshwater tanks, wastewater tanks, ice bins,
water heater, hand wash sink and any accessory sink(s). Include potable
(drinkable) water inlet and type, the overflow line(s) and the wastewater tank
drain valve(s).
5. Equipment List
A complete list and location of all equipment. Include equipment specification
sheets and model numbers. Examples: snow cone machines, espresso machines,
blenders, etc. All equipment shall be certified or classified for sanitation by an
American National Standards Institute (ANSI) accredited certification program.
Equipment shall be permanently attached flush to the MFF or on approved legs.
Portable equipment need not be permanently affixed or on 4 inch legs as long as
the unit is under 80 pounds and can be readily moved for easy cleaning.
6. Power
Identify all gas and/or electrical lines. Note: Light bulbs shall be enclosed in
safety shields or constructed of shatter proof material.
7. Fire Protection Equipment
List type and location (Example: 10 BC rated fire extinguisher).
8. Any Other Details
Examples: Location of utensil trays, insulation, non-food storage areas, food
preparation area, first aid kit, vehicle maintenance items, trash.
D) How long will the plan check process take?
1. Plans are reviewed on a first come first serve basis with a maximum of 20 days for
approval or rejection.
2. A plan evaluation form will be made available to the owner after the plan
evaluation, detailing either conditions of approval, or needed items for approval.
3
STEP 3: SUBMIT PLANS
Item 3B - Page 32
Structural Requirements:
A) Identification
1. Permanently attached signs posted on two sides of the MFF, if motorized, and on one
side, if non-motorized, stating: Business Name (in lettering at least 3 inches high);
name of permittee (if different from the business name, in lettering at least 1 inch
high) and city, state and zip code (in lettering at least 1 inch high).
2. All letters and numbers must be of a contrasting color to the MFF so as to be easily
viewable.
B) Surfaces
1. All surfaces shall be smooth, impervious, durable, washable and free of gaps or
openings where food and dirt can build up.
C) Gas Appliances
1. Propane tanks must be securely mounted, either outside or in a well-ventilated
enclosure (ventilate at the floor level). The tanks should be placed in an area safe
from ignition.
2. A thermocouple safety shut-off device is required for each propane burner.
3. Insulation around the steam table, burner compartment(s) and the water heater is
required to prevent injury to the MFF operator or customers.
4. All cooking equipment containing hot liquid must be equipped with positive closing
lids that secure with latches to provide protection during travel and prevent
spillage.
D) Food Compartment(s) (if applicable)
1. Compartments shall be COMPLETELY enclosed and located over surfaces
where unpackaged food is handled.
2. The opening to the food compartment shall be large enough to permit food
assembly and service operations and shall be provided with permanently
attached tight fitting door(s).
3. Compartments shall be free of non-food related items, such as electrical
panels, plumbing, trash, etc.
4. Coffee urns, coffee grinders, blender jars with lids and refrigeration/freezer units
or other equipment that provide protection from airborne contamination on all
sides are considered to be food enclosures and as such, may remain outside the
food compartment.
5. Adequate areas to store food must be provided. Each area must be secured
when in transit.
E) Hand Wash Sink
1. One hand wash sink is required with minimum dimensions of 9 X 9 X 5 inches.
The sink shall be an integral part of the MFF, or be located on an approved
auxiliary conveyance that is used in conjunction with the MFF. If an auxiliary
conveyance is used, then ALL utility connections shall be contained on it.
2. The sink shall provide warm (100° F) water through a mixing valve, that
allows both hands to be free for hand washing.
3. A hand soap dispenser and a paper towel dispenser shall also be provided
adjacent to the hand wash sink.
4
STEP 4: CONSTRUCT THE MFF
Item 3B - Page 33
F) Warewashing Sink
1. A separate sink used exclusively for warewashing is required for most mobile
food facilities that handle non-prepackaged food.
2. The sink shall have at least 3 compartments with 2 integral drain boards. The
dimensions of each sink compartment shall be large enough to accommodate the
cleaning of the largest utensil and at least 12 X 12 X 10 inches or 10 X 14 X 10
inches. Each drain board shall be at least the size of one compartment.
3. The sink shall also be equipped with a mixing faucet and shall be provided with
a swivel spigot capable of servicing all sink compartments.
4. If both sinks are on one unit then the handwashing sink shall be separated from
the warewashing sink by a metal splashguard with a height of at least 6 inches
that extends from the back edge of the drain board to the front edge of the
drain board. The corners of the barrier will be rounded. No splashguard is
required if the distance from the handwashing sink and warewashing sink is 24
inches or greater.
5. Hand washing and warewashing sinks may either be an integral part of the
primary unit, or be on an approved auxiliary conveyance (side cart) that is used
in conjunction with and maintained immediately adjacent to the MFF.
* Note: Required sinks shall be an integral part of all MFF’s
6. An exemption to the warewashing sink requirement will be granted if the food
to be sold is non-potentially hazardous and it can be demonstrated that all
necessary utensils can be cleaned and sanitized at the commissary and an
adequate number of utensils are provided for the working day.
G) Hot Water Heater
1. For those MFFs that only require hand washing, a commercial grade water
heater with a minimum capacity of 1/2 gallon and the capability of heating
water to a minimum of 100°F, shall be provided. For all other
MFFs that utilize 3-compartment or preparation sinks, a minimum 4 gallon
capacity is required. The heater shall be connected to a potable water supply.
H) Potable (Fresh-Clean) Water Supply
1. This system shall be constructed of food grade material approved for supplying
clean water and be free of leaks. Only food grade hoses may be used to fill
supply tanks at the commissary.
2. The clean water inlet must be constructed so contamination is prevented and
can be used for no other purpose than filling the potable water tank. The clean
water inlet must be located at least 1 inch above the overflow line. Hose
connections with V-type threading will not be allowed. In addition, hoses
used for potable water must be clearly labeled to prevent mix-ups and
contamination with wastewater hoses.
3. All tanks shall be sloped to completely drain.
4. There must be enough hot and cold water supply to meet all requirements. At
least 5 gallons of water shall be provided for hand washing alone. Facilities with
open food preparation that require a warewashing sink must provide at least 15
additional gallons of water for warewashing. Water requirements for steam
table and product water will be in addition to above mentioned amounts.
5 Item 3B - Page 34
I) Wastewater Tanks
1. The wastewater tank(s) shall hold at least one and a half
(1-1/2) times more volume than the fresh water supply. The minimum size of the
wastewater tank is 7-1/2 gallons for a 5 gallon freshwater tank.
2. Any bin holding ice needs an additional wastewater tank capacity of one third
(1/3) the volume of the ice bin. Example: An ice bin with a 9 gallon volume size
will require a minimum 3 gallon wastewater tank capacity.
3. If extra water is needed for the preparation of food or beverages, such as with an
espresso machine or soda fountain tower, an additional wastewater tank
capacity equal to 15% of this water supply is required. Example: A 10 gallon
potable product water tank will require an additional 1-1/2 gallon wastewater
tank capacity.
4. All hoses and tanks shall be labeled to prevent mix-ups with the potable water
tanks and hoses. No V-type threading for hose connections are allowed.
5. All wastewater tanks must be designed to prevent spillage.
6. All waste lines shall be connected to wastewater tank(s) with water tight seal.
The wastewater tank(s) shall have an air vent/overflow provided in such a
manner as to prevent potential backflow into sinks and ice bins.
7. If provided, a water tank overflow shall terminate in a downward direction and
shall be covered with 16 mesh screening or equivalent when the vent is in a
protected area or with a protective filter when the vent is in an area that is not
protected from wind blown dirt and debris.
8. All tanks must be adequately sloped to allow for complete drainage.
9. All hoses used for wastewater must be clearly labeled.
10. Steam tables are not allowed to drain into the wastewater tank.
J) Refrigeration
1. Mechanical refrigeration is required for all MFFs that handle potentially
hazardous foods.
2. All refrigeration units must be commercial grade.
K) Food Storage Compartment(s)
1. These compartments must be large enough to fit the amount of food storage
needed.
2. The compartment must have doors or lids that will provide closure and
protection.
3. This area shall be separate from the plumbing compartment or any other non-
food compartments.
L) Auxiliary Conveyance (AC)
1. This is a separate cart that may be used in conjunction with, and maintained
immediately adjacent to the unenclosed MFFs to house the required sinks. If
used, the AC must contain all of the utility connections that support the use of
any equipment on the main unit. This is required so that the AC is constructed
in such a manner that both the MFF and AC can only be used together, not
separately.
2. The allowed use of an AC is dependent upon the main MFF unit and will not be
functional without it.
6 Item 3B - Page 35
Requirements for OCCUPIED MOBILE FOOD FACILITIES:
A) An Occupied MFF is a mobile food facility that you stand inside, while conducting
business. Examples would be a trailer, food truck, or ice cream truck. The menu is
limited to approved foods only, just like any other MFF.
B) These units must also obtain a “Special Purpose Commercial Coach Insignia” from the
California Department of Housing & Community Development (HCD). HCD checks
occupied MFFs for conformance to electrical, mechanical, and plumbing codes. The
HCD issued insignia is required PRIOR to obtaining County approval. They are
located at:
3737 Main St., Ste. 400; Riverside, CA 92501 ; (951) 782-4420
Exterior Requirements for OCCUPIED MOBILE FOOD FACILITIES:
~ This section does not apply to MFFs that are limited to the handling of prepackaged
food, uncut produce, whole fish and whole aquatic invertebrates ~
A) All openings shall be self-closing. Entrance doors to the food preparation areas and
pass-through windows for service shall be self-closing.
B) Window service openings are limited to 216 square inches each. If there are two or
more openings, they shall be at least 18 inches apart.
C) Service openings shall be covered with a solid or screened window. Screening must not
be larger than 16 mesh.
D) Compressor units that are not an integral part of the food equipment shall be accessible
only from the outside of the MFF.
E) Propane tanks shall be accessible only from the outside of the MFF.
Interior Requirements for OCCUPIED MOBILE FOOD FACILITIES:
A) The height from floor to ceiling shall be at least 74 inches.
B) The aisle space shall be clear and a minimum of 30 inches wide.
C) Floors, walls and ceilings shall be constructed of approved materials that are smooth,
durable, easily cleanable and resistant to water.
Note: Contact your local plan checker for questions on approved floor, wall and
ceiling materials.
D) Provide a 3/8 inch radial cove base at the point where the wall and floor meet. The floor
surface shall extend up the wall at least four inches. (Vinyl rubber top-set base is not
an acceptable material).
E) Non-portable floor mounted equipment must be sealed to the floor or installed on
approved minimum 6 inch legs.
7 Item 3B - Page 36
STEP 5: SET UP AN INSPECTION APPOINTMENT
A) An inspection will be conducted once plans are approved and the MFF has been
constructed.
B) To make an appointment, contact your local Environmental Health office at:
C) Office Hours are Monday-Friday 7:00 am - 5:30 pm.
STEP 6: OBTAIN A COMMISSARY AGREEMENT
Definitions:
A) A Mobile Food Facility Commissary is an approved, permitted restaurant or a food
facility designed and used only for the storage and maintenance of MFFs and Mobile
Support Units, including all food preparation for the operation that cannot be done on
the MFF. The MFF must be stored and serviced at the approved commissary location
on a daily basis.
B) A Mobile Support Unit (MSU) is a vehicle that works from an approved commissary
and travels to and services the MFF. The MSU can restock supplies, food and refill
clean water. MSUs can also clean the MFF and dispose of liquid and solid waste.
Using the MSU service eliminates the need for the MFF to travel back to the
commissary daily. The MSU must report to and be cleaned and stored at the
commissary on a daily basis. MSU units cannot be used in conjunction with Mobile
Food Preparation Units (Category 5 MFFs). Food and supplies must still be stored
at the approved commissary only.
C) A Commissary Agreement Letter is a written statement (ATTACHMENT 1, pg. 14)
signed by the commissary owner certifying that the MFF will be stored and serviced at
the commissary, or that the MFF will be serviced by a MSU that is stored and serviced
by the commissary. It is also an agreement to meet all Environmental Health
Department commissary requirements.
Frequently Asked Questions:
• Do I have to use a commissary?
Yes. Either the MFF or the MSU (which services the MFF ) must report to the commissary
EVERY DAY for cleaning, maintenance and storage. MFFs and MSUs can not be stored
at home.
8
Corona Indio Palm Springs Riverside Hemet Murrieta
(951) 273-9140 (760) 863-8287 (760) 320-1048 (951) 358-5172 (951) 766-2824 (951) 461-0284
Item 3B - Page 37
• Can a restaurant or market be used as a commissary?
Yes, if it is APPROVED by the Department. An on-site evaluation will determine if it meets
the requirements necessary to operate as a commissary. A fee is required for this
inspection.
NOTE: The MFF PERMIT WILL NOT BE APPROVED, unless a signed commissary agreement
letter from an approved facility is provided at the final inspection, and approved by a
Environmental Health Specialist from the Department of Environmental Health.
STEP 7: CONSTRUCTION APPROVAL INSPECTION
A) At the inspection, the following items will be checked:
1. Fresh water supply for hand washing and warewashing sink if applicable.
2. Hot and cold water at hand sink and warewashing sink if applicable.
3. All plumbing lines, ice bins, storage areas and tanks for conformance to MFF
plan dimensions.
4. All equipment, installed and working (Example: hot dog steamer, ice shaver,
mechanical refrigerator, etc.).
5. The constructed MFF is built to the approved plans with no changes or
additions.
B) Once the MFF has been approved, a decal will be placed on the rear left section of the
MFF.
NOTE: The MFF that is brought in for inspection must be the SAME as the MFF on the plans.
If the plans DO NOT match the MFF, a decal will not be issued until the differences
are corrected. Any changes in structure, menu or equipment requires prior approval
(extra plan check fees may apply).
9 Item 3B - Page 38
STEP 8: SUBMIT APPLICATION, PAPERWORK & PAY PERMIT FEES
A) Fill Out Application
At final inspection, completely fill out the “Application to Operate a Non-Permanent
Food Facility” form. Additionally the following applicable paperwork will be required:
1). Submit Commissary Agreement Letter, Commissary Schedule, and Route Sheet (or
other approved alternative means of location/tracking)
These forms provide us with information regarding when your vehicle will be at the
commissary and where it will be operating. Once these forms are approved, ANY changes
require notification to this Department.
2). Submit Completed Written Operational Procedures Form, Restroom Agreement
Letter, and Menu
This information lets us know about your MFF operation. You are asked specific questions
about your menu, source of food, utensils, equipment, cleaning, sanitizing, etc. Once the
form is approved, you are required by law to keep a copy with the MFF during normal
business hours. Any changes to this form (menu, equipment or operation) must first be
approved by this Department. Restroom agreement letter stating that an approved
restroom, allowed by operators, (located within 200 feet) is available for use (Category 5
MFF only) if at location longer than 1 hour.
3). A Food Manager Certificate is required for all MFFs that handle non-prepackaged,
potentially hazardous foods (Examples: hot dogs and milk for coffee based drinks).
Contact your local Environmental Health office for information on meeting these
requirements:
1. At least one responsible operator must be Food Manager certified within 60 days of
receiving a valid Environmental Health permit.
2. All other employees must obtain a valid Riverside County food handler certificate
within 7 days of employment.
4). Annual Water Tank Testing
You must have your fresh water tank tested annually. Submit the bacteriological results
from an accredited laboratory indicating no presence of coliform bacteria, to this
Department.
5). Plan for Waste Grease and Trash Disposal
Your plan must include how you will dispose of these items and where you will store them
during operation. One public trash receptacle is required within 20 feet of the MFF during
operation.
6). Valid Drivers License for all Proposed Drivers and Current Vehicle Registration
7). Business Liability Insurance for the MFF Business
The county must be named as an “additional insured” in the policy. (Category 5 only)
B) Pay Fee (cash, money order, or credit card)
The Annual Permit Fee to operate will also be collected at this time.
Penalties for Late Renewals
1) Permits expire on December 31 and will require a new fee payment on January 1.
2) Beyond 30 days (after January 31st), a 20% penalty is added.
3) Beyond 60 days (after the month of February) the penalty is raised to 100%.
10 Item 3B - Page 39
DAILY REQUIREMENTS
Remember to follow these operational requirements daily:
A) FOOD ACTIVITIES
1. All food activities must take place from the MFF.
2. Use of side units, coolers, or tables for food preparation, display, or storage is
NOT PERMITTED.
3. MFFs operating at swap meets may purchase an additional swap meet
permit from their local environmental health office for table-top display of
100% prepackaged, non-potentially hazardous foods ONLY.
B) FOOD PROTECTION
1. All food must be from an approved source. Approved sources include, but are
not limited to, permitted commissaries, markets, restaurants or others as
approved by this Department. Foods prepared or stored at home are not
approved.
2. Keep all potentially hazardous foods at 41°F and below, or at 135°F and above.
3. Store all food products at the commissary at the end of the day. All hot food
must be destroyed at the end of the day’s operation.
4. Any coffee or cocoa beverage that contains a dairy product must be made to
order and immediately served to the customer.
C) CONTAMINATION PROTECTION
1. Protect the MFF foods from possible sources of contamination at all times.
2. Protect condiments from contamination. Use approved dispensers such as:
squeeze bottles, pumps, etc. or prepackaged servings.
3. Protect single-service utensils (Ex. straws, plastic forks, etc.) by keeping them
individually wrapped, or in protective containers or dispensers.
D) SANITIZE
1. All food contact surfaces and utensils must be properly sanitized at least every 4
hours or sooner to prevent cross contamination.
2. As an alternative to sanitizing your utensils every 4 hours, you may keep a
backup supply of clean utensils on the MFF. A labeled spray bottle of sanitizing
solution may be used for cleaning purposes while operating. Test strips should
be available for use to verify proper sanitizer levels.
E) RESTROOMS
1. Shall be located within 200 feet of the MFF, and shall have toilet and hand wash
facilities.
2. “Port-A-Potties” and other semi-permanent bathrooms will not be acceptable to
fulfill this requirement.
F) REFUSE
1. Provide a refuse container for customers within 20 feet of your MFF.
2. Clean up the area around your MFF at the end of your operation at each stop.
11 Item 3B - Page 40
MOBILE SUPPORT UNITS
Definition - Mobile Support Unit (MSU)
Mobile Support Unit (MSU) refers to a vehicle, used in conjunction with a
commissary, that travels to, and services MFF's as needed. Requirements for the MSU
will be based on the proposed method of operation and the type and location(s) of the
MFFs serviced. MSU’S CANNOT BE UTILIZED WITH MOBILE FOOD
PREPARATION UNITS.
A) MSU's can restock supplies including food and potable water, clean the MFF and
properly dispose of the dirty water and any trash.
B) The MSU must check in at the commissary, or other location approved by this
Department, on a daily basis for cleaning, storage of the MSU, disposal of waste and
restocking of food and supplies.
In addition to the requirements in the previous sections of this guideline, the following will be
required:
A) Detailed Description of the intended operation(s) of the MSU
This description shall accompany the construction plans for the MSU and shall indicate
the following:
1. Number and type of MFFs to be serviced
2. Describe how the MSU will be used
3. The distance from the commissary to each MFF
B) Decide what Type of Service will be provided by the MSU and depending on the
operation, the following requirements will apply:
1. Transport of Fresh Water and Wastewater
a). Fresh water tank(s) must be large enough to contain the amount of water
needed to refill the MFF(s) serviced (Ex. supply tanks, steam tables, etc.).
b). Wastewater tank(s) must be large enough to carry all the waste water from
the MFF(s) serviced. Additional volume will be required for MSUs that
clean MFFs. The tank(s) shall be located in an area that is separate from
clean water, clean linen and food and utensil storage to prevent
contamination.
c). Indicate the method for securing the tanks during transport.
d). All fresh water pumps, hoses and connections shall be food and commercial
grade. All hoses and connections shall be clearly labeled (Ex. “wastewater”
or “potable water”) to prevent contamination and the fittings shall be
designed in such a way that hoses can not be connected to the wrong
connection. In addition, no “V-type” threading will be allowed to be used on
any connection.
12 Item 3B - Page 41
e). If wastewater will be pumped from the MFF, the pump and all hoses must
be properly labeled “Wastewater Pump/Hose” and stored separately from
clean water supply and equipment.
f). Waste tanks must be equipped with an approved valve and be constructed
to prevent leaks onto the ground during transport or when standing still.
2. Cleaning MFF's
a). When servicing MFFs, a janitorial sink measuring at least 18 X 18 X 12
inches, with hot and cold water under pressure shall be installed in an
approved manner.
b). A minimum 4 gallon hot water heater or commercial continuous flow water
heater that is certified to ANSI standards shall be provided.
c). An extra 3-5 gallons of fresh water is needed for each MFF cleaned by the
MSU. Wastewater tank shall be at least 1-1/2 times the freshwater capacity
for each MFF cleaned to ensure enough space for waste is provided.
d). Indicate the transfer method of liquid food waste and properly label all
transfer equipment as “Liquid Food Waste”.
e). Provide adequate storage space for cleaning supplies and equipment. Keep
this space separate from clean water, food and utensil storage. Keep dirty
rags in separate, leak proof containers. All storage shall be done in a sanitary
manner.
f). Provide a trash compartment for all waste in an area away from clean water,
food and utensil storage. This compartment shall be secured for transport.
3. Transporting Food and/or Utensils to and from the Commissary
a). Provide adequate compartments and shelving to accommodate all food
required by each MFF when serviced.
b). When transporting food for periods greater than 30 minutes, approved
refrigeration will be required for holding cold potentially hazardous foods
at 45°F or below and an approved hot holding unit will be required for
holding foods at 135°F or above.
c). Floors, sides and top inside of the MSU shall be smooth, easily cleanable and
free of cracks, seams or linings where bugs and pests can live.
Remember: MSU's are not approved for utensil washing and each time a mobile food facility is
being serviced, the business shall remain closed.
13 Item 3B - Page 42
DES-107 (REV 10/19) Item 3B - Page 43
INTRODUCCIÓN
Este folleto ha sido desarrollado para ayudar a los operadores de alimentos móviles en la comprensión de su
papel en la limitación de enfermedades transmitidas por alimentos y cumpliendo con las leyes estatales y
las ordenanzas del Condado de Riverside. Cada instalación móvil del alimentos es única y nos esforzamos
para identificar las necesidades específicas de la operación y cómo cada instalación puede satisfacer los
requisitos de sanidad para prevenir la enfermedad. Un permiso de salud ambiental es requerido cuando
alimentos o bebidas son vendidos o regalados al público. La información contenida en este folleto le
ayudará a familiarizarse con los requisitos y procedimientos para la venta de alimentos de un centro de
alimentación móvil. De aquí en más, se hará referencia a la Unidad Móvil de Venta de Alimentos como
MFF. Las directrices en este folleto se refieren sólo a permisos anuales para MFFs y no deberían aplicarse a
otras opciones de servicio de alimentos (por ejemplo: puestos de comida evento temporal, etc.). Toda la
información en este folleto ha sido referenciada del código de seguridad y salud de California y ordenanzas
del Condado de Riverside.
INFORMACIÓN IMPORTANTE
Nuestro permiso de salud ambiental puede que no sea el único permiso que será requerido para operar el
MFF en el Condado de Riverside. Leyes y ordenanzas dentro de los límites de la ciudad y el condado puede
que no permitan que se venda en ciertas áreas sin su propia forma de aprobación (licencias comerciales, etc.).
Por ejemplo, no sería una buena idea que simplemente pare en cualquier carretera para vender alimentos.
También, MFFs deben cumplir con los códigos locales y ordenanzas aplicables . Asegúrese de contactar a
todos los organismos pertinentes de ciudad o el Condado antes de montar su negocio MFF. Las referencias
en este documento al "Departamento" se significan para referirse al Departamento de Salud Ambiental del
Condado de Riverside.
Después de leer estas directrices, por favor no dude en llamar al Departamento con cualquier pregunta.
¿Cuáles son los pasos para obtener un permiso de salud ambiental?
PASO 1 - Decidir sobre un tipo de MFF (consulte la página 2 para la lista de tipos).
PASO 2 - Póngase en contacto con el DEPARTAMENTO local de ZONING/PLANNING para obtener
permiso o licencia comercial.
PASO 3 - Presentar planos y pagar los cargos apropiados para la inspeccion de planos.
PASO 4 - Después de que se aprueben los planos, construya el MFF.
PASO 5 - Solicite una cita de inspección después de que el MFF se haya construido.
PASO 6 - Obtenga un Acuerdo Comisariado de una comisaria aprobada.
PASO 7 - Llevar el MFF a la oficina para la inspección de APROBACIÓN DE LA CONSTRUCCIÓN.
PASO 8 - Complete todos los trámites y pagar una cuota anual para el PERMISO de Salud Ambiental.
1 Item 3B - Page 44
PASO 1: TIPO DE SERVICIO MÓVIL DE ALIMENTOS
Hay 5 categorías diferentes de MFFs que pueden autorizarse en el Condado de River-
side:
NOTA - Requisitos de construcción son basados en la categoría de MFF seleccionada.
1 ) Vehículo de Productos: Este MFF se limita a la venta de fruta y verdura , sin cortar, y de una fuente aprobada .
2 ) Carro de empuje de comida pre-empacada : Un MFF limitado a la venta de alimentos 100% envasados, de una
fuente aprobada, y vendidos de vehículos no motorizadosy destinados a ser movidos por
personas durante la operación.
3 ) Vehículo de alimentos pre-empacados: Un MFF limitado a la venta del 100 % de alimentos pre-empacados de
un vehículo motorizado. Un ejemplo podría incluir los camiones de helados .
4 ) Vehículo de Alimentos No- envasados O Unidad de Apoyo Mobil : Un MFF que se dedica a la "preparación de
alimentos limitada. " Los ejemplos incluyen carritos de raspados y carritos de perros calientes .
NOTA - " preparación de alimentos limitada " significa la preparación de alimentos que se limita al calentamiento, freír,
hornear , asar, raspados de hielo , hervir o perros calientes al vapor, o el asambleo de alimentos no preenvasados. También
incluye la dispensación de alimentos que no son potencialmente peligrosos , rebanar o cortar los alimentos en una
superficie caliente, durante la cocción, cocinar y sazonar la comida a la orden, y la preparación de bebidas que son para
servicio inmediato para el consumidor que no contienen productos lácteos congelados . Cualquier preparación de los
alimentos que supera esta definición debe ser manejada bajo la " Unidad Móvil de la Preparación de Alimentos " o
categoría.
5 ) Unidad Móvil de preparación de alimentos : Un MFF que se dedica a la preparación de alimentos por
completamente más allá del alcance de la " preparación de alimentos limitada" , según se
define en la Sección 113.818 del Código de California Alimentario al Menudeo . Ejemplos de
estas unidades serían " camiones de alimentos ".
PASO 2: PÓNGASE EN CONTACTO CON ZONING/PLANNING LOCAL
2
A) Póngase en contacto con los departamentos de zonificación/planificación locales para conocer su ubicación operativa
prevista antes de enviar sus planes de instalaciones de alimentos móviles.
B) Además del permiso de Salud Ambiental que usted obtiene del Departamento, es posible que se le solicite obtener un
permiso o licencia comercial para una ubicación dentro de una jurisdicción.
C) Las leyes y ordenanzas dentro de los límites de la ciudad y el condado (en donde usted desea operar su MFF) pueden
restringir la venta de alimentos de manera ambulante dentro de ciertas áreas.
Item 3B - Page 45
A) Presentar dos (2) sets de planos dibujados a escala, con los detalles de la construcción y acabados
del MFF.
B) Un cargo por la revisión de los planos serán cobrados antes de la inspeccion, como se especifica en
la Ordenanza del Condado.
C) Los planos deben incluir:
1. Vistas
Todas las vistas del MFF (en los cuatro lados y arriba), incluyendo las dimensiones
globales del MFF (largo x ancho x alto).
2. Información de Materiales de Construcción
Tipo de acabados. Ejemplo: Acero inoxidable.
3. Compartimiento de alimentos, si es applicable
Esto incluye compartimentos que encierran y protegen los alimentos, equipo,
superficies de contacto y el manejo de los alimentos listos para comer.
4. Sistema de Plomería
Todo el sistema Diagrama del suministro a los residuos. Incluya las dimensiones
(largo x Ancho x alto) y la ubicación de los tanques de agua dulce, tanques de aguas
residuales, cubos de hielo, calentador de agua, lavamanos y cualquier fregadero(s)
accesorios. Incluya el tipo de entrada de agua potable, la línea(s) de rebose y el depósito de
aguas de residuo.
5 . Lista de Equipo
Una lista completa y la ubicación de todo el equipo. Incluya las hojas de especificaciones del
equipo y números de modelo . Ejemplos: máquinas de cono de nieve , cafeteras expresso ,
batidoras , etc Todos los equipos deberán estar certificados o que se clasifiquen para el
saneamiento del American National Standards Institute ( ANSI) programa de certificación
acreditado . El equipo deberá estar conectado permanentemente a ras con el MFF o en las patas
aprobadas. El equipo portátil no tiene por qué ser fijado de manera permanente en las patas o a
4 pulgadas , siempre y cuando la unidad pese menos de 80 libras y se pueda mover con facilidad
para facilitar la limpieza.
6 . Potencia
Identifique todas las lineas de gas y / o líneas eléctricas. Nota: Las bombillas de luz irán
encerradas en los escudos de seguridad o construidos de material a prueba de rotura del mismo.
7. Equipo de Protección contra Incendios
El tipo de lista y la ubicación ( Ejemplo: 10 BC nominal extintor ) .
8 . Cualquier otro detalle
Ejemplos : Ubicación de las bandejas de utensilios , el aislamiento, las áreas de almacenamiento
no alimentarios , área de preparación de alimentos , kit de primeros auxilios, elementos de
mantenimiento de vehículos , la basura .
D) ¿Cuánto tiempo durará el proceso de revisión de planos?
1. Planes son revisados en el order de llegada con un máximo de 20 días
para su aprobación o rechazo.
2. Un formulario de evaluación del plan estará disponible para el propietario después de la evaluación
del plan, ya sea que detalla las condiciones de la aprobación, o los artículos necesarios para su
aprobación.
3
PASO 3: ENVIAR LOS PLANES
Item 3B - Page 46
4
Requisitos estructurales:
A) Identificación
1 . Letreros permanentemente conectados seran publicados en los dos lados del MFF, si es
motorizado , y en un lado , si no es motorizado , indicando : Nombre de la empresa ( en caracteres
de al menos 3 pulgadas de alto ) , el nombre del titular de permiso ( si es diferente al nombre de la
empresa , en letras de al menos 1 pulgada de alto ) y de la ciudad , estado y código postal ( en letras
de al menos 1 pulgada de alto ) .
2 . Todas las letras y los números deben ser de un color que contraste con el MFF de manera que sea
fácilmente visible .
B) Las Superficies
1 . Todas las superficies deben ser lisas , impermeables , resistentes, lavables y libresy de huecos o
aberturas donde la comida y la suciedad pueden acumularse .
C) Aparatos de gas
1 . Los tanques de propano deben montarse de forma segura, ya sea al aire libre o en un recinto bien
ventilado ( ventilar al nivel del suelo ) . Los tanques deben ser colocados en una zona segura de la
ignición .
2 . Se requiere un dispositivo de cierre de seguridad termopar en cada quemador de propano.
3 . Aislamiento alrededor de la mesa de vapor , se requiere compartimiento ( s ) del quemador y el
calentador de agua para evitar lesiones al operador del MFF o clientes.
4 . Todo el equipo de cocina que contiene líquido caliente debe estar equipado con tapas de cierre
positivo que aseguran con cerrojos para proporcionar protección durante el viaje y evitar
derrames.
D) Compartimiento De Alimentos (si es aplicable)
1 . Los compartimientos serán completamente cerrados y situados sobre superficies donde se
manejen los alimentos sin envasar.
2 . La apertura del compartimiento de alimentos debe ser lo suficientemente grande como para
permitir las operaciones de montaje y servicio de alimentos y se concederán con puerta cierre
bien fijada de manera permanente(s).
3 . Los compartimentos deben estar libres de elementos no relacionados con los alimentos ,
como los paneles eléctricos, sanitarios , basura , etc
4 . Cafeteras , molinillos de café , jarras de la licuadora con tapa y unidades de refrigeración /
congelación u otros equipos que proporcionan protección contra la contaminación del aire
en todos los lados se consideran recintos de alimentos y, como tales , pueden permanecer
fuera del compartimiento de alimentos.
5. Zonas adecuadas para almacenar los alimentos deben ser proporcionados. Cada área debe
ser asegurada cuando este en tránsito.
E) Lavamanos
1 . Un lavamanos es necesario con unas dimensiones mínimas de 9 x 9 x 5 pulgadas. El
hundimiento será una parte integral del MFF, o se encuentra en un
auxiliar de transporte aprobados que se utiliza en conjunción con el MFF. Si se utiliza un
auxiliar de transporte , entonces TODAS las conexiones de servicios deberán estar
contenidas en él.
2 . El fregadero deberá proporcionar agua caliente ( 100 ° F ) a través de una válvula de
mezcla , que permita las dos manos estár libres para el lavado de manos .
3. También se proporciona un dispensador de jabón y dispensador de toalla de papel
junto al fregadero para lavarse las manos.
PASO 4: CONSTRUIR LA MFF
Item 3B - Page 47
F) Fregadero de lavado y desinfección
1. Un lavabo separado exclusivamente utilizado para lavado y desinfección es necesario para la
mayoría de los establecimientos de alimentos móviles que manejan alimentos no
preenvasados.
2. El fregadero deberá tener al menos 3 compartimientos con 2 escurridores integrales. Las
dimensiones de cada compartimento de hundimiento será lo suficientemente grande como
para dar cabida a la limpieza del más grande utensilio y ser al menos 12 X 12 X 10 pulgadas o
10 x 14 x 10 pulgadas. Cada tablero de drenaje deberá ser al menos del tamaño de un
compartimiento.
3 . El lavabo también estará equipado con un grifo de mezcla y estará provisto de un grifo
giratorio con capacidad de atender todos los compartimientos del fregadero.
4. Si los dos lavabos están en una unidad , entonces el lavamanos estará separado de la pileta de
lavado y desinfección por una protección contra salpicaduras de metal con una altura de por
lo menos 6 pulgadas que se extiende desde el borde posterior de la placa de drenaje hasta el
borde frontal de la placa de drenaje. Se redondearán los ángulos de la barrera . No se requiere
ninguna protección contra salpicaduras si la distancia desde el lavabo para lavarse las manos
y lavado de vajilla fregadero es de 24 pulgadas o más.
5. El lavado de manos y los sumideros de lavado de utensilios pueden ser o bien una parte
integral de la unidad principal , o estar en un auxiliar de transporte aprobado (lado de la
cesta ) que se utiliza en conjunción con y se mantiene inmediatamente adyacente al MFF .
* Nota: lavabos requeridos deberán ser parte integral de todos los MFFs
6 . Una excepción a la exigencia del fregadero de lavado y desinfección se concederá si la comida
que se vende no es potencialmente peligrosa y se puede demostrar que todos los utensilios
necesarios pueden ser limpiados y desinfectados en el economato y un número suficiente de
utensilios se proporcionan para la jornada de trabajo .
G) Calentador de Agua Caliente
1 . Para aquellos MFFs que sólo requieren el lavado de manos , un agua de calidad
comercial calentador con una capacidad mínima de 1/2 galón y la capacidad de calentar el agua a
un mínimo de 100 ° F, se proporcionará. Para todos los demás MFFs que utilizan fregaderos de 3 -
compartimientos o fregaderos de preparación , se requiere una capacidad mínima de 4
galones . El calentador debe ser conectado a un suministro de agua potable.
H) Abastecimiento de Agua Potable (Limpia– Fresca)
1 . Este sistema debe ser construido de material de la categoría alimenticia aprobado para el
suministro de agua limpia y estar libre de fugas. Mangueras solamente de calidad alimentaria se
pueden utilizar para llenar los tanques de suministro en la comisaria.
2 . La entrada de agua limpia debe estar construida de manera que se evite la contaminación y solo
puede ser utilizada para ningún otro propósito que el de llenar el tanque de agua potable . La
entrada de agua limpia debe estar situada por lo menos 1 pulgada por encima de la línea de
desbordamiento. No se permitirán las conexiones de la manguera con el V-tipo roscado. Además ,
las mangueras utilizadas para el agua potable deberán estar claramente etiquetadas para evitar
confusiones y la contaminación con mangueras de agua residual.
3 . Todos los depósitos deberán estar inclinados para drenar completamente .
4 . Debe haber suficiente suministro de agua caliente y fría para satisfacer todas las necesidades. Al
menos 5 galones de agua potable sean provistos solo para lavarse las manos . Instalaciones con la
preparación de alimentos abiertos que requieren un fregadero de lavado y desinfección deben
proporcionar por lo menos 15 galones adicionales de agua para lavado de vajilla . Los
requerimientos de agua para la mesa de vapor y producto de agua se sumarán a las cantidade
antes mencionadas.
5 Item 3B - Page 48
I ) Tanque(s) de Aguas Residuales
1 . El tanque(s) de aguas residuales deberá mantener por lo menos uno y media ( 1-1/2 ) veces más
volumen que el suministro de agua limpia. El tamaño mínimo del depósito de aguas residuales es
de 7-1/2 galones para un tanque de agua limpia de 5 galones.
2 . Cualquier bin que contenga hielo debe tener una capacidad del depósito de aguas residuales
adicional de un tercio (1 /3) del volumen del depósito de hielo. Ejemplo: Un recipiente de hielo
con un tamaño de volumen 9 galones requerirá una capacidad mínima del depósito de aguas
residuales de 3 galones .
3 . Si se necesita más agua se requiere para la preparación de alimentos o bebidas, como con una
máquina de café o torre de fuente de soda , una capacidad del depósito de aguas residuales
adicional equivalente al 15 % de este suministro de agua. Ejemplo: A 10 galones del tanque de
agua potable requerirá una capacidad adicional del depósito de aguas residuales de 1-
1/2 galón.
4 . Todas las mangueras y tanques deberán ser etiquetados para evitar confusiones con los tanques
de agua potable y las mangueras . No V-tipo roscado para las conexiones de la manguera están
permitidos.
5 . Todos los tanques de aguas residuales deben estar diseñados para evitar que se derrame.
6 . Todas las líneas de evacuación deberán estar conectadas al tanque ( s ) de aguas residuales
con sello hermético . El tanque ( s ) de aguas residuales tendrá un respiradero / rebose
prestarse de manera tal como para impedir un posible reflujo hacia los sumideros y
depósitos de hielo.
7 . Si es provisto, un desbordamiento del depósito de agua se extinguirá en una dirección
hacia abajo y estará cubierta con el cribado de malla 16 o equivalente cuando la ventilación
está en un área protegida o con un filtro de protección cuando la ventilación está en un área
que no está protegida contra el viento, la suciedad y los escombros .
8 . Todos los tanques deben tener una pendiente adecuada para permitir el drenaje completo.
9 . Todas las mangueras utilizadas para aguas residuales deben estar claramente etiquetados .
10 . Las mesas de vapor no se les permite drenar en el tanque de aguas residuales.
J ) Refrigeración
1 . Se requiere refrigeración mecánica para todos los MFFs que manejan los alimentos
potencialmente peligrosos .
2 . Todas las unidades de refrigeración deben ser de calidad comercial .
K ) Compartimiento(s) de almacenimiento de comida
1 . Estos compartimentos deben ser lo suficientemente grande como para ajustarse a la
cantidad de almacenamiento de alimentos necesarios .
2 . El compartimento debe tener puertas o tapas que proveerán cierre y protección.
3 . Esta área deberá estar separada del compartimiento de plomería o de otros
compartimentos no alimentarios.
L ) Transporte Auxiliar (TA)
1 . Este es un carro separado que puede ser utilizado en conjunción con el MFF y se mantiene
inmediatamente adyacente a este para albergar a los receptores necesarios . Si se utiliza el
transporte auxiliary, este debe contener todas las conexiones de servicios públicos que
apoyan el uso de cualquier equipo de la unidad principal . Esto es necesario para que el aire
acondicionado se construya de tal manera que tanto el MFF y TA sólo se puedan utilizar
juntos , no por separado .
2 . El uso permitido de un TA depende de la unidad principal MFF y no será funcional sin ella .
6 Item 3B - Page 49
Requisitos para las instalaciones de alimentos MÓVIL OCUPADOS :
A) Un MFF ocupado es una instalación móvil de alimentos donde la persona se encuentra de pie mientras
realiza negocios. Ejemplos de ello serían un camión de remolque, un camión de comida , o un camión de
helados . El menú es limitado a sólo alimentos aprobados , como cualquier otro MFF.
B) Estas unidades también deben obtener un " Propósito Especial Comercial Coach Insignia " del
Departamento de Vivienda y Desarrollo Comunitario de California (HCD). El Departamento HCD
verifica que los MFFs cumplan con los códigos eléctricos , mecánicos y de plomería. La insignia
otorgada por el HCD es requerida antes de obtener la aprobación del Condado. Ellos se encuentran en:
3737 Main St., Ste. . 400, Riverside , CA 92501 , ( 951) 782-4420
Requisitos Exteriores para Instalaciones de Alimentos MÓVIL OCUPADOS :
~ Esta sección no se aplica a MFFs que se limitan al manejo de los alimentos envasados,
productos sin cortar, pescado entero y los invertebrados acuáticos enteros ~
A) Todas las aberturas serán de cierre automático. Puertas de entrada a las áreas de preparación de
alimentos y de paso a través de las ventanas de servicio serán de cierre automático.
B) Ventana de servicio, las abertura se limitan a 216 pulgadas cuadradas por cada una. Si hay dos o más
aberturas , deberán ser por lo menos 18 pulgadas de distancia.
C ) Las aberturas de servicio estarán cubiertas con una ventana sólida o mosquiteras. Elcribado no debe ser
mayor de 16 mesh.
D) Compresores que no son parte integral del equipo de alimentos sólo serán accesibles desde el exterior
del MFF.
E) Los tanques de propano sólo serán accesibles desde el exterior del MFF.
Requisitos para los Interiores de las Instalaciones de Alimentos MÓVIL OCUPADOS :
A) La altura de piso a techo será de al menos 74 pulgadas .
B) El espacio del pasillo deberá ser despejados, con un mínimo de 30 pulgadas de ancho.
C) Los pisos , paredes y techos serán de materiales aprobados que sean lisos , durables, fácil de limpiar y
resistente al agua .
Nota: Comuníquese con su Inspector de planos local para preguntas sobre los materiales de
pisos , pared y de techo aprovados.
D) Proporcionar una base de calado radial de 3/8 de pulgada en el punto donde la pared y el piso se
encuentran. El suelo superficie se extenderá hasta la pared por lo menos cuatro pulgadas. (Base
superior determinada de goma de vinilo no es un material aceptable) .
E) Equipo no-portátil montado al piso debe estar sellado al piso o instalado en las piernas a 6 pulgadas
mínimos aprobados.
7 Item 3B - Page 50
PASO 5: HAGA UNA CITA PARA LA INSPECCIÓN
A) La inspección se llevará a cabo una vez que los planos son aprobados y el MFF se ha construido .
B) Para hacer una cita, póngase en contacto con su oficina local de Salud Ambiental en:
C) Las horas de oficina son de lunes a viernes de 7:00 am - 5:30 pm.
PASO 6: OBTENER UN ACUERDO DE COMISARIO
Definiciones:
A) Una comisaria de comida móvil es un lugar aprovado, o un establecimiento de comida diseñados y
utilizados únicamente para el almacenamiento y mantenimiento de MFFs y Unidades de Apoyo
Mobiles, incluyendo toda la preparación de alimentos para la operación que no se pueden hacer sobre el
MFF . El MFF se debe almacenar y dar servicio en el lugar comisario aprobado diariamente .
B) Una Unidad de Apoyo Móvil (MSU es un vehículo que funciona a partir de un comisario aprobado,
viaja y da servicio al MFF. El MSU puede reponer los suministros , comida y volver a llenar con agua
limpia al MFF. MSU también puede limpiar el MFF y disponer de residuos líquidos y sólidos .
Utilizando el servicio de MSU elimina la necesidad de que el MFF tenga que viajar de regreso a la
comisaría durante el dia. El MSU debe reportarse y ser limpiados y almacenados en a la comisaría
diariamente . Unidades de MSU no se pueden utilizar en conjunción con Unidades Mobiles de
Preparación de Alimentos ( Categoría 5 MFFs ). Alimentos y suministros aún deben ser
almacenados sólo la comisaria aprobada.
C ) Una carta de Acuredo Comisario es una declaración por escrito (Anexo 1 , pág . 14 ), firmada por el
propietario de la comisaria que certifica que el MFF se almacenará y mantendra en el economato , o que
el MFF será mantenido por un MSU que se almacena y es mantenido por la comisaria. Es también un
acuerdo para cumplir con todos los requisitos de la comisaría del Departamento de Salud Ambiental.
Preguntas más frecuentes:
• ¿Tengo que usar un comisario ?
Sí. De cualquier MFF o el MSU ( que da servicio a la MFF) deben presentarse en la comisaría todos los días
para la limpieza , mantenimiento y almacenamiento . MFFs y MSU no se pueden almacenar en casa.
8
Corona Indio Palm Springs Riverside Hemet Murrieta
(951) 273-9140 (760) 863-8287 (760) 320-1048 (951) 358-5172 (951) 766-2824 (951) 461-0284
Item 3B - Page 51
• Se Puede Utilizar un Restaurante o Mercado Como un Comisario?
Sí, mientras este sea aprobado por el Departamento. Una evaluación del sito determinara si cumple los
requisitos necesarios para operar como comisario. Se requiere una cuota para esta inspección.
NOTA: El PERMISO MFF NO SERA APROBADO, a menos que una carta de acuerdo comisario es firmado
por una instalación aprobada y se proporciona en la inspección final, y aprobada por un
Especialista en Salud Ambiental del Departamento de Salud Ambiental.
PASO 7: INSPECCIÓN PARA APROBAR LA CONSTRUCCIÓN
A) En la inspección, los siguientes artículos serán comprobados:
1. Suministro de agua dulce para lavarse las manos y fregadero de lavado y desinfección si es
aplicable.
2. Agua caliente y fría en el lavabo de mano y fregadero de lavado y desinfección si es aplicable.
3. Todas las líneas de plomería, cubos de hielo, zonas y tanques de almacenamiento de la conformidad
con las dimensiones en planta del MFF.
4. Todo el equipo, instalado y funcionando (Ejemplo: Vaporera de perro caliente, máquina de raspado
de hielo, refrigerador mecánico, etc.) El MFF sera construido con los planos aprobados sin cambios
o adiciones.
B) Una vez que el MFF ha sido aprobado, la calcomanía se colocará en la parte trasera izquierda del MFF.
NOTA: El MFF que se trae a la inspección deberá ser el mismo MFF que en los planos. Si los planos no
coinciden con el MFF, no se emitirá una calcomanía hasta que se corrijan las diferencias. Cualquier
cambio en la estructura, el menú o el equipo, requiere la aprobación previa (se pueden aplicar extra
cargos por inspecciones de planos extra).
9 Item 3B - Page 52
STEP 8: SOMETA SU APPLICACION, TRÁMITES Y PAGE COSTOS DE PERMISO
A) Complete la Solicitud
En la inspección final , complete la "Solicitud de operación para un Establecimiento de Comida No
Permanente ". Además, los siguientes trámites aplicables se requerirán :
1). Presente el Acuerdo de Comisario, Horario Comisario y Ruta ( u otros medios
alternativos aprobados del lugar / de rastreo)
Estas formas nos proporcionan información con respecto a si el vehículo va a estar en el
economato y donde va a estar funcionando . Una vez aprobadas estas formas , los cambios
requieren la notificación a este Departamento.
2). Presente el Formulario de Procedimientos Operacionales Escrito, Acuerdo de baño Carta, y
Menú.
Esta información nos permite saber acerca de su funcionamiento MFF. Se le hacen preguntas
específicas sobre su menú, fuente de alimentos, utensilios , equipos , limpieza, desinfección , etc
Una vez aprobado el formulario, usted está obligado por ley a conservar una copia con el MFF
durante el horario normal . Cualquier cambio en esta forma (menú , equipo u operación) deberan
ser aprobados primero por este Departamento. Se require una Carta de Autorizacion Para El Uso de
Sanitarios, que este aprobado por los duenos y dentro de 200 pies, en dado caso que un MFF
(solamente el MFF de la Categoria 5) opera en un solo lugar por mas de una hora.
3). Un Certificados de Administrador de Alimentos se requiere para todas MFFs que manejan
los alimentos no previamente envasados, potencialmente peligrosos (Ejemplos : perros calientes
y la leche para bebidas a base de café ) . Póngase en contacto con su oficina local de Salud
Ambiental para la información sobre el cumplimiento de estos requisitos:
1 . Debe de haber por lo menos un operador con Certificado de Administrador de Alimentos
dentro de los primeros 60 días de haber recibido un permiso de Salud Ambiental válido.
2 . Todos los demás empleados deben obtener un Certificado válido de Tabajador de
Industira Alimenticia del condado de Riverside dentro de los primeros 7 días de empleo .
4). Prueba Anual del Tanque de Agua
Usted debe tener su tanque de agua dulce examinado anualmente. Presente a este
Departamento los resultados bacteriológicos de un laboratorio acreditado indicando que no
hay presencia de bacterias coliforms.
5). Plan de Residuos de Grasa y Eliminación de la Basura
Su plan debe incluir cómo va a deshacerse de dichos artículos y donde almacenarlos durante el
funcionamiento. Se requiere un recipiente de basura público dentro de 20 pies del MFF durante
la operación.
6). Licencia de Conducir Válida para Todos los Choferes Propuestos y Registro de Vehículo
Actual.
7). Seguro de responsabilidad civil para el negocio MFF
El condado debe ser nombrado como un "asegurado adicional" en la póliza.
B) Cuota de pago (efectivo, giro postal o tarjeta de crédito)
La Tarifa del permiso anual para operar , también se recogerá en este momento.
Sanciones por Renovaciones Tardías
A) Los permisos expiran el 31 de diciembre y requerirán un nuevo pago de la cuota el 1 de enero .
B) Más allá de 30 días (a partir del 31 de enero) se añade una penalización de 20 %.
C) Más allá de 60 días ( después del mes de febrero) la pena se eleva a 100 %.
10 Item 3B - Page 53
Recuerde seguir estos requisitos operativos diarios :
A) LAS ACTIVIDADES DE ALIMENTOS
1 . Todas las actividades de alimentos deben tener lugar desde el MFF .
2 . El uso de unidades laterales, neveras portatiles, mesas para la preparación de alimentos ,
mostradores, o almacenamientos NO ESTÁN PERMITIDOS.
3 . MFFs que operen en algun tianguis pueden comprar un permiso adicional de swap meet en la
oficina local de salud ambiental pero SOLO para la presentación sobre mesa de alimentos
100 % preenvasados y no-potencialmente peligrosos.
B) PROTECCIÓN DE LOS ALIMENTOS
1 . Todos los alimentos deben ser de una fuente aprobada . Fuentes aprobadas incluyen , pero no
están limitados a , comisariatos permitidos , mercados, restaurantes u otros aprobados por este
Departamento . Los alimentos preparados o almacenados en el hogar no son aprobados .
2 . Mantenga todos los alimentos potencialmente peligrosos a 41 ° F y por debajo , o a 135 ° F o
más.
3 . Almacene todos los productos alimenticios en el comisariato al final del día. Toda la comida
caliente debe ser destruida al final de la jornada diaria .
4 . Cualquier café o bebida de cacao que contenga algun producto lácteo deberan ser hechos a la
orden e inmediatamente sirvidos a los clientes.
C ) PROTECCIÓN DE CONTAMINACIÓN
1 . Proteja los alimentos MFF de posibles fuentes de contaminación en todo momento.
2 . Proteja los condimentos de la contaminación. Utilice dispensadores aprobados , tales como:
botellas de compresión , bombas, etc o porciones previamente envasadas.
3 . Proteja los utensilios de un solo uso ( Ex. pajas , tenedores de plástico, etc ) al mantenerlos
envueltos individualmente , o en recipientes o dispensadores de protección.
D) DESINFECTAR
1 . Todas las superficies en contacto con alimentos y utensilios deben estar debidamente
desinfectadas por lo menos cada 4 horas o antes, para evitar la contaminación cruzada.
2 . Como alternativa a la desinfección de los utensilios de cada 4 horas, usted puede mantener un
suministro de respaldo de la limpieza de los aparatos en el MFF . Una botella de aerosol
marcado con solución desinfectante se puede usar para fines de limpieza durante el
funcionamiento. Las tiras reactivas deben estar disponibles para su uso para verificar los niveles
de desinfectantes adecuados.
E) BAÑOS
1 . Deben estar ubicados dentro de los 200 pies del MFF , y tendrá instalaciones sanitarias y de
lavado de manos .
2 . "Port -A- Potties " y otros baños semi - permanentes no serán aceptables para cumplir con este
requisito.
F) CONTENEDOR DE BASURA
1 . Proporcione un contenedor de basura para clientes dentro de 20 pies de su MFF .
2 . Limpie el área alrededor de su MFF al final de cada parada operacional .
REQUERIMIENTOS DIARIOS
11 Item 3B - Page 54
UNIDADES DE APOYO MÓVIL
Definición - Unidad de Apoyo Móvil ( MSU)
Unidad de apoyo móvil ( MSU ) se refiere a un vehículo , se utiliza junto con un comisario , que viaja a ,
y los servicios de MFF según sea necesario . Requisitos para la MSU se basará en el método propuesto
para la operación y el tipo y la ubicación(s) de los MFFs atendidos . MSU 'S NO PUEDE SER
UTILIZADA CON UNIDADES MÓVILES DE PREPARACIÓN DE ALIMENTOS .
A) MSU puede reponer suministros, incluyendo alimentos y agua potable, limpiar el MFF y
disponer adecuadamente del agua sucia y cualquier basura.
B) El MSU debe registrarse en la comisaría u otro lugar aprobado por este Departamento , sobre una base
diaria para la limpieza, el almacenamiento de la MSU , eliminación de residuos y el reaprovisionamiento
de alimentos y suministros.
Además de los requisitos establecidos en las secciones anteriores de esta guia, lo siguiente será necesario :
A) Descripción detallada de la operación prevista(s) del MSU
Esta descripción deberá ir acompañada de los planos de construcción de la MSU y deberá indicar lo
siguiente:
1. Número y tipo de MFFs para ser atendidos
2. Describa cómo se utilizara el MSU
3. La distancia desde la comisaría a cada MFF
B) Decidir qué tipo de servicio prestará el MSU y dependiendo de su función en la operación, se
aplicarán los siguientes requisitos:
1 . Transporte de agua fresca y de aguas residuales
a). Tanque de agua fresca(s) debe ser lo suficientemente grande como para contener la
cantidad de agua necesaria para volver a llenar el MFF(s) mantenido (depósitos de
suministro Ex, mesas de vapor, etc.)
b). Tanque(s) de aguas residuales debe ser lo suficientemente grande como para transportar
todas las aguas residuales del MFF(s) mantenido . Se requerirá un volumen adicional para
MSU que limpian MFFs . El tanque(s) se encontraran en un area que este separado de agua
limpia , ropa limpia, comida y utensilios de almacenamiento para evitar la contaminación .
c ). Indique el método para asegurar los tanques durante el transporte.
d). Todas las bombas de agua fresca, las mangueras y las conexiones deben ser de calidad
comercial y de alimentos. Todas las mangueras y conexiones deberán estar claramente
etiquetadas (Ejemplo:"aguas residuales " o "agua potable" ) para evitar la contaminación y
los accesorios deben ser diseñados de tal manera que las mangueras no se puedan conectar
a la conexión errónea. Además , no se permitirá threading "tipo V " para ser utilizado en
cualquier conexión .
12 Item 3B - Page 55
e) . Si el agua residual se bombea desde el MFF, la bomba y las mangueras deben estar debidamente
etiquetadas " Las aguas residuales de la bomba / manguera " y se almacena por separado
del suministro de agua limpia y equipo.
f ) . Tanques de residuos deben estar equipados con una válvula aprobada y estar construidos
para evitar fugas en el suelo durante el transporte o cuando está parado el MFF .
2 . Limpieza del MFF
a). Al dar servicio al MFF, un fregadero de limpieza que mida al menos 18 x 18 x 12 centímetros ,
con agua caliente y fría a presión deberá instalarse de una manera aprobada .
b). Se presentará un calentador de agua caliente de 4 galones mínimo o calentador de agua de flujo
continuo comercial que está certificado con las normas ANSI.
c). Se necesitara 3 a 5 galones extra de agua dulce para cada MFF limpiado por el MSU .
Depósito de aguas residuales será de al menos 1-1/2 veces la capacidad de agua dulce para se
proporciona cada MFF limpiado para asegurar espacio suficiente para los residuos.
d). Indique el método de transferencia de residuos de alimentos líquidos y etiquetar
adecuadamente todo el equipo de transferencia como "Liquid Food Waste".
e). Proporcionar suficiente espacio de almacenamiento para suministros y equipo de limpieza.
Mantenga este espacio separado de agua potable, alimentos y almacenamiento de utensilios.
Mantenga los trapos sucios en contenedores separados , a prueba de fugas . Todo el
almacenamiento se realiza de una manera higiénica.
f). Proporcionar un compartimiento de basura para todos los residuos en un área alejada de agua
potable, alimentos y almacenamiento de utensilios. Este compartimiento deberá estar
asegurado para el transporte.
3 . El transporte de Alimentos y / o Utensilios Hacia y Desde la Comisaría
a). Proporcionar compartimentos adecuados y estanterías para acomodar todos los alimentos
que necesita cada MFF al servicio.
b). Cuando el transporte de alimentos sea por períodos superiores a 30 minutos, se requerirá
refrigeración aprobada a 45 ° F o menos para el transportamiento de alimentos potencialmente
peligrosos y se requerirá una unidad de mantenimiento de calor aprobado para el
transporttamiento de alimentos a 135 ° F o más.
c). Suelos, paredes y el techo interior de la MSU deberán ser lisos, fáciles de limpiar y libre de
grietas, costuras y forros interiores donde los insectos y plagas pueden vivir .
Recuerde: MSU no están aprobados para el lavado de utensilios y cada vez que un centro móvil de alimentos
se le da servicio, el negocio permanecerá cerrado.
13 Item 3B - Page 56
Department of Environmental Health
P.O. Box 7909
Riverside, CA 92513-7909 OCR# _____________________
Commissary Location/Assigned Area
☐Riverside County/ Area ________
☐Out of County/ Area __________
APPLICATION TO OPERATE A MOBILE FOOD FACILITY
Riverside County Code 4.52 and the California Health and Safety Code
THIS APPLICATION IS FOR: [ ] NEW OPERATION [ ] ANNUAL RENEWAL [ ] CHANGE OF OWNERSHIP
NAME OF OWNER: _________________________________________________________________________________________
FACILITY NAME: __________________________________________________________________________________________
BUSINESS ADDRESS: ____________________________________ CITY: __________________ STATE: _____ ZIP: ________
BILLING ADDRESS: ___________________________________ CITY: __________________ STATE: _____ ZIP: ___________
NAME OF COMMISSARY: ___________________________________________________________________________________
COMMISSARY ADDRESS: ___________________________________ CITY: ________________ STATE: _____ ZIP: ________
DATE YOU PLAN TO OPEN: ____________________ DID YOU OPERATE THIS BUSINESS LAST YEAR? _______________
MOBILE FOOD FACILITY (MFF) PERMIT CATEGORIES:
□1. Produce Mobile Food Facility – whole, uncut produce only ........................................................................................................................ $251.00
LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________
□2. Prepackaged Food Push Cart – ice cream push cart, tamale cart, etc. ...................................................................................................... $163.00
□3. Prepackaged Mobile Food Facility – ice cream trucks, catering trucks, etc. .............................................................................................. .$418.00
LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________
□4. Non-Prepackaged Mobile Food Facility or Mobile Support Unit - limited open food items – hot dog, churro, snow cone, pretzel, etc. ....... .$589.00
LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________
□5. Mobile Food Preparation Unit – food truck/trailer ...................................................................................................................................... .$754.00
LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________
Please submit cash, credit card or money order payable to Riverside County Dept. of Environmental Health with your application.
AN ENVIRONMENTAL HEALTH PERMIT APPROVED BY A REPRESENTATIVE OF THIS DEPARTMENT IS REQUIRED BEFORE OPERATING A NEW OR CLOSED FOOD
FACILITY. YOU ARE NOT AUTHORIZED TO OPERATE UNTIL ALL APPROVALS HAVE BEEN OBTAINED. IN THE EVENT THE PERMIT IS NOT APPLIED FOR OR NOT
RENEWED WITHIN THIRTY (30) DAYS OF THE DATE OF PERMIT EXPIRATION, AN ADDITIONAL PENALTY FEE OF 20% WILL BE REQUIRED. IF THE PERMIT IS NOT
APPLIED FOR OR NOT RENEWED WITHIN SIXTY (60) DAYS OF THE DATE OF THE PERMIT EXPIRATION, AN ADDITIONAL PENALTY OF 100% WILL BE REQUIRED.
I HEREBY APPLY FOR A RECEIPT/PERMIT, WITH APPROPRIATE FEES ATTACHED, TO OPERATE THE ABOVE INDICATED NON-PERMANENT FOOD FACILITY.
PERMITS ARE NOT REFUNDABLE OR TRANSFERRABLE.
DATE: ______________ OWNER/OPERATOR: ___________________________________________ _______________________
SIGNATURE DRIVERS LICENSE#/ EXP. DATE
BUSINESS TELEPHONE: ________________________________ OWNER TELEPHONE: ________________________________
E-MAIL ADDRESS: _________________________________________________________________________________
COUNTY NOTES:
DES-15 (REV 7/22)
Decal # ___________
District # __________
PR# ______________
PE# ______________
SR# ______________
EHS ______________
Valid 7/1/22 - 6/30/23
Item 3B - Page 57
MFF PERMIT CHECKLIST
The following information must be provided annually for mobile food facilities, as
indicated, before a permit will be issued:
Commissary agreement letter (permit category 2-5)
Commissary schedule (permit category 2-5)
Written operational procedures (permit category 4, 5)
Menu/listing of all foods offered from mobile food facility (permit category 4, 5)
Route sheet or proof of other Department approved reporting/tracking method
(permit category 4, 5) Other:___________________________
Food Manager/Food Handler Certificates _____________ (permit category 4, 5)
# of employees
Restroom agreement letter for any selling locations facility is at for longer than 1
hour (permit category 5)
Valid driver’s license for all proposed drivers (permit category 1, 3, 4, 5)
NAME DRIVER’S LICENSE # EXP. DATE
NAME DRIVER’S LICENSE # EXP. DATE
NAME DRIVER’S LICENSE # EXP. DATE
NAME DRIVER’S LICENSE # EXP. DATE
DMV registration (permit category 1, 3, 4, 5)
Business liability insurance naming Riverside County as an “additional insured”
(permit category 5)
Fresh water tank testing (all units with water tanks) – bacteriological results from
an accredited laboratory indicating no presence of coliform or E.coli bacteria
Viable plan submitted for waste grease and/or trash disposal (permit category 4, 5)
I, ________________________, certify by initialing below that I shall comply with the
following items:
(PRINT NAME)
Mobile food facility is stored at the approved commissary daily (permit category 2-5)
INITIAL
Water for food facility is solely from a potable water source at my designated approved
INITIAL commissary (all units with water tanks)
Conspicuous trash receptacle provided within 20 feet of the mobile food
INITIAL facility when in operation (permit category 4, 5)
DES-16 (REV 7/19)
Item 3B - Page 58
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS
For more information call (888) 722-4234 - Department Web Site – www.rivcoeh.org
Distribution: White – File; Yellow – Mobile Food Facility Owner Page 1 of 3 DES-97 (REV 12/16)
NON PREPACKAGED MOBILE FOOD FACILITIES
WRITTEN OPERATIONAL PROCEDURES
*The yellow copy of this form must be kept on the Mobile Food Facility during all hours of operation*
OWNER NAME (PRINT): SIGNATURE OF OWNER:
NAME OF MOBILE FOOD FACILITY (DBA): DATE OF SUBMITTAL:
NAME AND LOCATION OF OPERATION (Address, cross streets, or route):
DAYS AND HOURS OF OPERATION:
The enforcement agency shall review and approve the operating procedures prior to operation, and the yellow copy shall
be kept on the Mobile Food Facility during operation. The following must be completed and returned to this office for
approval before a permit can be issued. Any change to the operation, menu or equipment will require approval by
this Department prior to implementation of changes. Use additional forms if necessary.
1.Complete the chart below. List all foods you will be serving and where each food item will be purchased. Include
pre-packed foods, unpackaged foods, hot and cold (iced) beverages, condiments (and how they will be dispensed).
Describe where and how foods will be prepared. As stated above, all menu changes must be pre-approved by this
Department.
Food item Where food item will
be purchased
Location where food item
will be prepared How food item will be prepared
Item 3B - Page 59
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS
For more information call (888) 722-4234 - Department Web Site – www.rivcoeh.org
Distribution: White – File; Yellow – Mobile Food Facility Owner Page 2 of 3 DES-97 (REV 12/16)
HANDWASHING AND GLOVE-USE
NOTE: Operators shall limit bare hand contact with ready-to-eat foods. Suitable utensils such as deli tissue,
spatulas, tongs, single-use gloves or approved dispensing unit shall be used to limit bare hand contact.
1. Describe hand washing procedure to take place during operating hours on Mobile Food Facility.
FOOD CONTACT AND UTENSIL CLEANING & SANITIZING PROCEDURE
NOTE: All equipment used on the Mobile Food Facility must be washed, rinsed and sanitized (or replaced) at least once
every four hours.
1. Check ALL equipment and utensils that will be used on the Mobile Food Facility. All equipment and utensils
are subject to approval by this Department.
☐ Popcorn popper ☐ Tongs ☐ Spatulas
☐ Ice shaver ☐ Pump type condiment dispenser ☐ Single-use gloves
☐ Coffee dispenser ☐ Spoons ☐ Single-use deli-tissue
☐ Steam trays ☐ Ladles ☐ Other (specify below):
☐ Refrigerator ☐ Scoops
☐ Roaster ☐ Crank type condiment dispenser
☐ Blender ☐ Squeeze type condiment dispenser
☐ Beverage dispenser with
approved spigot
☐ Condiment dispenser with self-
closing lid
2. All food contact surfaces and utensils shall be washed, rinsed and sanitized during operatin g hours and at the
commissary.
3. Which specific sanitizer will you be using at the 3 compartment warewashing sink at the
commissary?
☐ Chlorine at 100 parts per million (ppm). Must soak items for at least 30 seconds.
☐ Quaternary Ammonium at 200 ppm. Must soak items for at least one minute.
☐ Iodine at 25 ppm. Must soak items for at least one minute.
1 2 3 4 5
How to Properly Wash Utensils:
1. Scrape excess food into trash
2. Wash in soap and water at least at 100˚F
3. Rinse in clear water
4. Soak every item in sanitizing solution
5. Air dry
Item 3B - Page 60
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS
For more information call (888) 722-4234 - Department Web Site – www.rivcoeh.org
Distribution: White – File; Yellow – Mobile Food Facility Owner Page 3 of 3 DES-97 (REV 12/16)
4. Which specific sanitizer will you be using on your Mobile Food Facility during operating hours?
☐ Chlorine at 100 parts per million (ppm). Must soak or contact items for at least 30 seconds.
☐ Quaternary Ammonium at 200 ppm. Must soak items for at least one minute.
☐ Iodine at 25 ppm. Must soak items for at least one minute.
5. Which method(s) of sanitation will you be using on your Mobile Food Facility during operating hours?
☐ Approved sanitizer solution inside of spray bottle.
☐ 3 compartment warewashing sink on the Mobile Food Facility.
☐ Other:
ADDITIONAL REQUIREMENTS
1. Please initial next to each statement to indicate that you (the operator) agree to the following statements:
_____
Fresh water tanks will be filled from a potable water source at the approved commissary listed on this form.
_____
Wastewater tanks will be emptied at an approved location at the commissary connected to sanitary sewer.
_____
Restrooms shall be located within 200 feet from your Mobile Food Facility during all hours of operation.
Please list the location of restroom: _____________________________________________________________
*A signed Restroom Agreement Letter, granting the Mobile Food Facility operator permission to use facility
listed above, is required and shall be attached if a non-public restroom is used.
_____ Refuse and wastewater shall be properly disposed of. Please indicate location of refuse and wastewater disposal:
____________________________________________________________________________________________
_____
A first-aid kit shall be provided and located in a convenient area in an enclosed case.
_____
All propane tanks must be securely mounted, either outside or in a well-ventilated enclosure if applicable.
_____
Proper fire protection equipment provided, if applicable. List type: ______________________________________
For Office Use Only:
Approved By: ______________________________________ Date: _________________
Please contact your local area office if you have any questions or to submit information on changes to your operation.
Item 3B - Page 61
DES-108 (Rev 01/16)
Mobile Food Facility Construction and
Plan Approval Guidelines
Corona Indio Palm Springs Riverside Hemet Murrieta
(951) 273-9140 (760) 863-8287 (760) 320-1048 (951) 358-5172 (951) 766-2824 (951) 461-0284
Item 3B - Page 62
Page 2 of 16
Table of Contents
DEFINITIONS .............................................................................................................................................. 3
OVERVIEW OF THE PLAN CHECK PROCESS FOR MOBILE FOOD FACILITIES ........................... 5
GENERAL CONSTRUCTION REQUIREMENTS .................................................................................... 7
1. Identification- .................................................................................................................................... 7
2. Interior Surfaces- .............................................................................................................................. 7
3. Gas Fired Appliances- ....................................................................................................................... 8
4. Hand Wash Sink- .............................................................................................................................. 8
5. Warewashing Sinks- ......................................................................................................................... 8
6. Hot Water Heaters- ........................................................................................................................... 9
7. Potable Water Tanks and Plumbing- ................................................................................................ 9
8. Wastewater Tanks- .......................................................................................................................... 10
9. Equipment and Refrigeration- ......................................................................................................... 10
10. Food Compartments (if applicable)- ............................................................................................... 11
11. Food Storage - ................................................................................................................................. 11
12. Ventilation- ..................................................................................................................................... 11
13. Flooring- ......................................................................................................................................... 12
14. Safety- ............................................................................................................................................. 12
FULLY ENCLOSED/OCCUPIED MOBILE FOOD FACILITIES- OMFF ............................................. 12
1. Exterior requirements- .................................................................................................................... 12
2. Interior requirements- ..................................................................................................................... 13
3. Safety requirements- ....................................................................................................................... 13
MOBILE SUPPORT UNITS- MSU ........................................................................................................... 13
1. Operational Procedure- ................................................................................................................... 13
2. Transport of potable and waste water- ............................................................................................ 13
3. Transport and restocking of food and/or utensils- .......................................................................... 14
4. Removal and transport of waste grease- ......................................................................................... 14
5. Removal and transport of food waste other than grease- ................................................................ 14
6. Removal and transport of equipment to commissary for sanitizing- .............................................. 14
7. Cleaning MFFs- .............................................................................................................................. 15
OPERATIONAL REQUIREMENTS FOR MOBILE FOOD FACILITIES .............................................. 15
1. Operating from a Commissary- Cleaning and Servicing ................................................................ 15
2. Food Safety Certification ................................................................................................................ 15
3. Operational Procedures ................................................................................................................... 15
Item 3B - Page 63
Page 3 of 16
DEFINITIONS
Assembly means a collection of parts brought together.
Commissary means a food facility that services MFFs, MSUs, or vending machines where any
of the following occurs:
1. Food, containers, or supplies are stored.
2. Food is prepared or prepackaged for sale or service at other locations.
3. Utensils are cleaned and sanitized.
4. Liquid and solid wastes are disposed, or potable water is obtained.
5. Permitted Mobile Food Facilities are stored during hours of non-operation
Food Compartment means an enclosed space, including, but not limited to, an air pot, blender,
bulk dispensing system, covered chafing dish, and covered ice bin with all of the following
characteristics:
1. The space is defined by a physical barrier from the outside environment that
completely encloses all food, food-contact surfaces, and the handling of non-
prepackaged food.
2. All access openings are equipped with tight-fitting closures, or one or more
alternative barriers that effectively protect the food from contamination, facilitate
safe food handling, while minimizing exposure to the environment.
3. It is constructed from materials that are nontoxic, smooth, easily cleanable, and
durable and is constructed to facilitate the cleaning of the interior and exterior of
the compartment.
Limited Food Preparation means food preparation that is restricted to one or more of the
following:
1. Heating, frying, baking, roasting, popping, shaving of ice, blending, steaming or
boiling of hot dogs, or assembly of non-prepackaged food.
2. Dispensing and portioning of non-potentially hazardous food.
3. Slicing and chopping of food on a heated cooking surface during the cooking
process.
4. Cooking and seasoning to order.
5. Preparing beverages that are for immediate service, in response to an individual
consumer order, that do not contain frozen milk products.
Limited Food Preparation does not include:
1. Slicing and chopping unless it is on the heated cooking surface, thawing, cooling
of cooked potentially hazardous food, grinding raw ingredients or potentially
hazardous food.
2. Reheating of potentially hazardous foods for hot holding, except for steamed or
boiled hot dogs and tamales in the original, inedible wrapper.
3. Hot holding of non-prepackaged, potentially hazardous food, except for roasting
corn on the cob, steamed or boiled hot dogs, and tamales in the original, inedible
wrapper.
4. Washing of foods, or
5. Cooking of potentially hazardous foods for later use.
Mobile Food Facility (MFF) is any vehicle used in conjunction with a commissary or other
permanent food facility upon which food is sold or distributed at retail. "Mobile food facility"
does not include a "transporter" used to transport packaged food from a food facility, or other
approved source to the consumer.
Item 3B - Page 64
Page 4 of 16
Mobile Support Unit (MSU) is a vehicle, used in conjunction with a commissary that travels to
and services MFFs as needed to replenish supplies, including food and potable water, clean the
interior of the unit, or dispose of liquid or solid wastes. MSU shall not be used to service a
Mobile Food Preparation Unit, which will report directly to the commissary for cleaning, waste
disposal and replenishing.
Mobile Food Preparation Unit (MFPU) is a MFF that engages in full food preparation beyond
the scope of “limited food preparation” as defined in Section 113818 of the California Retail
Food Code.
Portable means equipment that is capable of being lifted and moved or has utility connections
that are designed to be disconnected or are of sufficient length to permit the unit to be moved for
cleaning, and does not exceed 80 pounds (36kg) in weight.
Portioning means dividing into portions: abstracting from a whole.
Prepackaged Food means any properly labeled processed food, prepackaged to prevent any
direct human contact with the food product upon distribution from the manufacturer, a food
facility, or other approved source.
Refrigeration Unit is a mechanical unit that extracts heat from an area through liquefaction and
evaporation of a fluid by a compressor, flame, or thermoelectric device, and includes a
mechanical thermostatic control device that regulates refrigerated blown air into an enclosed area
at or below the minimum required food storage temperature of potentially hazardous foods.
Single Operating Site Mobile Food Facility (SOS-MFF) means at least one, but not more than
four, unenclosed mobile food facilities, and their auxiliary units, that operate adjacent to each
other at a single location. A SOS-MFF is restricted to produce, prepackaged food, and limited
food preparation. A SOS-MFF must be supported by an approved mobile support unit if it is not
easily moveable to a commissary.
Tight-fitting means fabricated so that joining members are in contact along the entire seam with
no opening greater than 1/64th inch (.04 cm).
Transporter is any vehicle used to transport food from a manufacturer, distributor, retail food
facility, or other approved source to a retail food facility.
Item 3B - Page 65
Page 5 of 16
OVERVIEW OF THE PLAN CHECK PROCESS FOR MOBILE FOOD
FACILITIES
Construction and operation of all mobile food facilities (MFF) and mobile support units (MSU)
are dictated by the requirements of the California Retail Food Code (CRFC), a section of the
California Health and Safety Code, and Riverside County Ordinances. Once the MFF or MSU is
approved to operate, no modification, change in ownership, change in equipment/menu may be
made to the facility or unit without prior approval from this department.
This guide is intended to serve as a general overview of MFF and mobile support unit
construction and permit requirements, and should not be considered all-inclusive. Please contact
Plan Check if you require further information regarding your particular plan.
This construction guide is intended for anyone planning to construct or remodel a MFF or a
mobile support unit (MSU) for use in Riverside County. Mobile food facilities include, but are
not limited to the following:
Category 1- Produce Vehicle (whole, uncut produce)
Category 2- Prepackaged Food Push Cart ( ice cream carts and other types of
pushcarts)
Category 3- Prepackaged Food Vehicle (ice cream truck/van, packaged catering
trucks, etc.)
Category 4-Non-Prepackaged Food Vehicle or Mobile Support Unit (engaged in
“limited food preparation”- shaved ice carts, hot dog carts, etc.)
Category 5-Mobile Food Preparation Unit (food trucks/trailers)
The following is required to process and approve MFF plans as well as to obtain final approval for
operation:
1. Contact the local zoning/planning department(s) for your intended operating location prior to
submitting your mobile food facility plans. In addition to the Environmental Health permit
you obtain from this Department you may be required to obtain a permit or business license
for a location within a jurisdiction. Additionally, laws and ordinances within city and county
boundaries may not allow you to sell within certain areas.
2. Two (2) sets of plans shall be submitted for any new or remodeled MFF, MSU, or auxiliary
sink conveyance prior to construction. A plan check fee must be paid at the time of plan
submittal and is based on category type. Generally, the plan review process takes up to
twenty (20) working days to complete. Plans shall be complete, easily readable and drawn to
scale.
3. Provide a menu/listing of all foods offered from the MFF (category 4, 5).
4. For Single Operating Site Mobile Food Facilities, a site plan is to be provided to show the
location of the toilet room(s) as well as the refuse area.
5. If the MFF is occupied and has 110 volt electrical, plumbing, a gas appliance and equipment,
or mechanical generator or compressor, it must have a certification insignia issued by the CA
Department of Housing and Community Development (HCD) located at: 3737 Main St. Ste.
400, Riverside, CA 92501 (951) 782-4420.
6. The applicant will be notified after the plans are approved or rejected. Plans that are
incomplete, have a multitude of changes, or otherwise are not approved, will be returned for
revision before approval may be granted.
Item 3B - Page 66
Page 6 of 16
7. Upon approval, one (1) set of plans will be returned to the applicant and one set will be kept
on file until construction has been completed.
8. If any changes on the plans are desired after approval has been obtained, amended plans shall
be required and an additional plan check fee may be required by this Department.
9. After plans have been reviewed and you receive notification of approval from this
Department, you may proceed with construction or remodeling.
10. An inspection will be conducted once the plans are approved and the MFF is constructed.
Contact your local Environmental Health office to schedule an appointment. The yearly
Environmental Health permit application and fee is required prior to final approval.
11. The following items are also required for final inspection:
a. A commissary agreement letter (category 2-5)
b. A commissary schedule (category 2-5)
c. Written operational procedures (category 4, 5)
d. Route Sheet or proof of other Department approved reporting/tracking (category 4,5)
e. Food Manager/Food Handler Certificates (category 4,5)
f. Valid driver’s license for all proposed drivers (category 1, 3, 4, 5)
g. Vehicle Registration (category 1, 3, 4, 5)
h. Business Liability insurance naming Riverside County as “additional insured”
(category 5)
i. Viable plan submitted for waste grease and/or trash disposal (category 5)
j. Restroom agreement letter (category 5)
k. Water tank testing-bacteriological results from an accredited laboratory indicating no
presence of coliform or E. coli bacteria (required for all units with a fresh water tank)
Note: See Mobile Food Facility Operator Guide for example of forms and operational
requirements.
* Forms can be obtained at your local area office or by visiting the Department
website at: www.rivcoeh.org
12. The MFF shall not be operated until final approval is granted by the plan check specialist.
To prevent delays, appointments for inspections must be coordinated with the plan check
specialist at least (5) working days in advance.
REQUIREMENTS FOR PLAN APPROVAL
The plans must show and specify the following:
1. Two sets of plans drawn to scale (¼”= 1ft.) shall be submitted detailing the construction and
finishes of the MFF.
2. Plans shall include:
a. Full Views -from each viewpoint (top down, front, and back, employee and customer
views) including overall dimensions of the MFF (length x width x height).
b. Construction Material Information- Finish schedule for food contact surfaces,
counter tops, food compartments, walls, floors and ceilings.
c. Food Compartments (if applicable) - This includes compartments which enclose
and protect food, equipment, contact surfaces and the handling of ready to eat food.
Show food compartment(s) and doors in their open position. Size and location of any
pass through windows.
d. Plumbing System- Diagram the entire system from supply to waste. Show the
location and type of:
Item 3B - Page 67
Page 7 of 16
i. Potable water tanks; volume and dimensions, length x width x depth
indicated
ii. Potable water inlets and overflow lines, type indicated.
iii. Waste water tanks; volume and dimensions, length x width x depth indicated
iv. Waste drain valves
v. Water heaters type and size in gallons indicated
vi. Ice bins with volume and dimensions (length x width x depth) indicated
vii. Hand wash sink dimension and location. Soap and paper towel dispensers
shown.
viii. Three compartment warewashing sink with integral drainboards on both
ends, indicating sink compartment dimensions (length x width x depth).
ix. All associated plumbing and backflow prevention devices.
e. Equipment List-A complete list and location of all equipment. Include equipment
specifications, including weight, manufacturer, make and model numbers. All
equipment shall be listed as certified or classified for sanitation by an ANSI
accredited certification program such as NSF.
f. Power- Identify all gas and/or electric lines. Note: Light bulbs shall be enclosed in
safety shields or constructed of shatter proof material. Identify the power source to
the MFF.
g. Fire Protection Equipment-List type and location (e.g. 10 BC rated fire
extinguisher)
h. Mechanical Ventilation- For units with cooking equipment beneath a roofed
enclosure. Must meet California Mechanical Code requirements as determined by
HCD.
i. Any Other Details- Show the location of utensil trays, insulation, non-food storage
areas, food preparation areas, first aid kit, vehicle maintenance items, trash, food
preparation counters, shelving, storage areas, etc.
GENERAL CONSTRUCTION REQUIREMENTS
The plans must show and specify the following:
1. Identification-
A. Signage shall be permanently affixed on the customer side of the MFF and on two sides
of a motorized MFF and MSU. The identification must include:
a. business name (at least 3” high)
b. name of the permittee (if different from the business name and at least 1” high)
c. City, State and zip code of the permittee (at least 1” high)
B. All letters and numbers must be of a contrasting color to the MFF so as to be easily
viewable.
2. Interior Surfaces-
A. Surface materials of the MFF must be constructed of a smooth, durable, washable,
impervious material capable of withstanding frequent cleaning, and must be free of
cracks, seams, or linings where vermin may harbor. Unfinished wood is not approved.
B. Construction joints shall be tightly fitted and sealed with no gaps or voids. All sealant,
solder and weld joints located in the food contact areas must be smooth, and approved for
food contact surfaces. Spaces around pipes, conduits or hoses that extend through
cabinets, floors or outer walls must be sealed to be smooth and easily cleanable
Item 3B - Page 68
Page 8 of 16
3. Gas Fired Appliances-
A. A thermocouple safety shut-off device is required for each propane burner.
B. Propane tanks:
a. That are enclosed within the MFF shall have at least two ventilation openings on
opposite sides at the cylinder valve level and at least one ventilation opening
required at the floor level. Each opening shall be a minimum of 10 square inches,
screened with a minimum 16 mesh and shall vent to the exterior of the MFF.
b. Enclosures shall be free of any source of ignition.
c. Shall be securely placed and should not be located on the bumper of a trailer
mounted vehicle. The only appropriate placement on the exterior of the MFF is on
the front (tongue) of the trailer.
d. Shall have a safety shut off valve.
e. All gas-fired appliances shall be properly insulated in a manner that will prevent
excessive heat buildup and injury. Insulation around the steam table, burner
compartment(s) and the water heater is required.
C. All new and replacement gas-fired appliances shall meet applicable ANSI standards.
D. Certification shall be indicated by a decal on the appliance.
E.
F. All liquefied petroleum equipment shall be installed to meet applicable fire authority
standards, and this installation shall be approved by the fire authority.
G. All gas lines shall be properly installed and protected. Use grommets as needed.
4. Hand Wash Sink-
A. The hand wash sink shall have a minimum dimension of 9 x 9 x 5 inches deep, and be
located so it is easily accessible by food employees in the MFF.
B. The hand wash sink shall be provided with hot and cold running water through a mixing
faucet capable of delivering a minimum of a gallon/minute at a minimum temperature of
100°F.
C. Wall mounted hand soap and single-use paper towel dispensers shall be installed adjacent
to the hand wash sink.
D. The hand wash sink shall be separated from the warewashing sink by a 6” high metal
splashguard that extends from the back edge of the drainboard to the front edge of the
drainboard. The corners of the splashguard shall be rounded. A Splashguard is not
required if the warewashing sink drainboard edge is 24” or more away from the hand
wash sink.
E. A hand wash sink is not required in MFFs limited only to handling prepackaged food,
whole produce or the bulk dispensing of nonpotentially hazardous beverages.
5. Warewashing Sinks-
A. A warewashing sink with at least three compartments and two integral metal drainboards
used exclusively for warewashing shall be installed in a MFF where non-prepackaged
(open) food is cooked, blended, or otherwise handled.
B. The dimensions of each compartment shall be large enough to accommodate the cleaning
of the largest utensil and at least 12 x 12 x 10 inches deep or 10 x 14 x 10 inches deep.
C. Each drainboard shall be at least the size of one of the sink compartments. The
drainboards shall be installed with at least 1/8 inch per foot slope toward the sink
compartment, and fabricated with a minimum of 1/2 inch lip or rim to prevent the
draining liquid from spilling onto the floor.
D. The sink shall be equipped with a mixing faucet providing hot and cold water and shall
be provided with a swivel spigot capable of servicing all sink compartments.
Item 3B - Page 69
Page 9 of 16
E. If all utensils and equipment of a MFF are washed and sanitized on a daily basis at the
approved commissary or other approved food facility, and the MFF provides and
maintains an adequate supply of spare utensils for preparation and serving in the MFF, as
needed, to replace those that become soiled or contaminated, then the facility shall not be
required to provide a warewashing sink if handling only the following foods:
1. Non-potentially hazardous foods that do not require preparation other than
heating, baking, popping, portioning, bulk dispensing, assembly, or shaving of ice
2. Steamed or boiled hot dogs
3. Tamales in the original, inedible wrapper
F. The warewashing sink shall be within the MFF or have adequate overhead protection
made of wood, canvas, or other materials that protect the sinks from bird and insect
droppings, dust, precipitation, and other elements.
6. Hot Water Heaters-
A. The MFF shall have a commercial grade tank water heater or an instantaneous heater
capable of heating water to a minimum of 120 ºF for utensil washing or 100 ºF for
handwashing only, interconnected with a potable water supply, and shall operate
independently of the vehicle engine. Cold running water must also be supplied.
B. If utilizing a tank water heater, MFF’s conducting any type of food handling that
requires warewashing, shall be required to have a minimum tank capacity of 4 gallons.
A minimum water heater capacity of 1/2 gallon shall be provided for MFFs needing only
handwashing.
7. Potable Water Tanks and Plumbing-
A. Water tanks and plumbing shall be constructed of food grade material as approved by an
ANSI accredited testing organization for drinking water. Only food grade hoses may be
used to fill supply tanks at the commissary.
B. Interiors shall be smooth and free of recesses and crevices and sloped to be capable of
draining completely.
C. Tanks must be adequately vented for flow. Water tank vents shall terminate in a
downward direction and are to be covered with 16 mesh per square inch screen or
equivalent when the vent is in a protected area alternatively if the vent is in an area not
protected from windblown dirt and debris a protective filter will be required.
D. Potable water tanks must be sufficient in volume to hold:
1. Five (5) gallons minimum for hand washing
2. Fifteen (15) additional gallons minimum for warewashing for facilities with
limited food preparation.
3. Twenty five (25) additional gallons of water for warewashing must be provided
for any preparation beyond limited food preparation
*Water requirements for product water will be in addition to this.
E. Water tank capacity requirements may be met with one or more potable water tanks.
F. The clean water inlet must be constructed so contamination is prevented and can be used
for no other purpose than filling the potable water tank.
G. Potable water inlets must be located at least 1inch above the overflow.
H. Overflow pipe openings must be protected from the entrance of dust, insects and other
contamination.
I. Potable water tanks may be removable; maximum size of 10 gallons (80 pounds) to be
considered suitably portable.
Item 3B - Page 70
Page 10 of 16
J. Connections to the potable and waste tanks are to be a different type or size so as to
prevent contamination of the potable water supply. Waste and potable hose connections
shall not be interchangeable.
K. All hoses and tanks must be clearly labeled to prevent mix-ups and contamination with
wastewater tanks and hoses. Liquid waste hoses are not be the same color as the hoses
used for potable water. Hose connections with V-type threading will not be allowed.
L. If tanks are removable they are to be labeled ‘freshwater’ or ‘wastewater’ to eliminate
any confusion.
M. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage
drains into a waste tank.
8. Wastewater Tanks-
A. All waste lines shall be connected to wastewater tanks with watertight seals. All
wastewater tanks must be designed to prevent spillage.
B. Any wastewater tank mounted within an MFF or MSU shall have an air vent overflow
provided in a manner that will prevent potential backflow into sinks and ice bins and
potential flooding of the interior of the facility.
C. A water tank vent shall terminate in a downward direction and shall be covered with 16-
mesh per square inch screen or equivalent when the vent is in a protected area or a
protective filter when the vent is in an area that is not protected from windblown dirt and
debris.
D. Wastewater tanks shall be of sufficient capacity to hold 150% or 1.5 times that of the
potable handwashing and warewashing water supply, 15% of product water, and 33% of
the total ice bin volume. Examples:
1. A fresh water supply for handwashing with a 5 gallon tank, will require a
minimum wastewater tank capacity of 7 ½ gallons.
2. An extra 10 gallon potable water tank supply needed for food preparation such as
soda fountain or espresso machine, will require a minimum wastewater tank
capacity of an additional 1 ½ gallons.
3. An ice bin with a volume size of 9 gallons will require a minimum wastewater
tank capacity of an additional 3 gallons.
E. Wastewater tanks may be removable, but can be no greater in size than 10 gallons (80
pounds) to be considered suitably portable for this purpose.
F. Wastewater tanks shall be adequately sloped to allow for complete drainage and have a
discharge valve located to facilitate complete drainage of the tank.
G. Permanently installed steam tables shall be fitted with a discharge valve and shall not
drain to the wastewater tank.
H. If tanks are removable, they shall be labeled ‘waste’ to eliminate any confusion.
I. All hoses and tanks shall be clearly labeled to prevent mix-ups with the potable water
tanks and hoses. Liquid waste hoses shall not be the same color as the hoses used for
potable water. Hose connections with V-type threading will not be allowed.
9. Equipment and Refrigeration-
A. Commercial grade mechanical refrigeration is required for all MFFs that handle
potentially hazardous foods. .
B. All food-related equipment and plumbing, including pumps, accumulators and filters
shall be certified or classified for sanitation by an American National Standards Institute
(ANSI) accredited certification program, i.e. NSF, ETL, UL (EPH), CSA or other ANSI
approved certification agency.
Item 3B - Page 71
Page 11 of 16
C. All food related fixtures, tanks, equipment, plumbing, pumps and filters must meet
standards referenced in the current plumbing code. Plumbing fixtures, pumps and filters
shall be installed according to the manufacturer’s specifications.
D. Equipment shall be permanently attached flush to the MFF or on approved 4 inch high
legs. Portable equipment (under 80 pounds) does not need to be permanently affixed, but
must be readily movable for easy cleaning.
E. Electrical appliances must meet applicable Underwriter’s Laboratory standards.
10. Food Compartments (if applicable)-
A. The space is defined by a physical barrier from the outside environment that completely
encloses all food, food-contact surfaces, and the handling of non-prepackaged food.
Compartments shall be COMPLETELY enclosed and located over surfaces where
unpackaged food is handled.
B. The opening to the food compartment shall be large enough to permit safe food handling
and assembly, and shall be provided with permanently attached, tight-fitting door(s) that
effectively protect the food from contamination, facilitate safe food handling, while
minimizing exposure to the environment.
C. Shall be constructed from materials that are nontoxic, smooth, easily cleanable, and
durable and constructed to facilitate the cleaning of the interior and exterior of the
compartment. Compartments shall be free of non-food related items.
D. If doors are a part of the food compartment they will only open outward and will not fold,
flip or slide up and over the top portion of the compartment. Folding side by side hinged
doors are acceptable.
E. Ice bins holding edible ice shall be placed within a compartment and shall be designed
for easy access.
F. Coffee urns, coffee grinders, blender jars with lids and refrigeration/freezer units or other
equipment that provide protection form airborne contamination on all sides are
considered to be food enclosures and as such, may remain outside the food compartment.
11. Food Storage -
A. Food storage compartments shall be large enough to accommodate food volumes.
B. Food storage compartments shall be enclosed to protect from contamination.
C. Food storage compartments cannot contain plumbing of any kind.
D. Potentially hazardous foods (except for frozen ready-to-eat foods, whole fish, and whole
aquatic invertebrates) shall be stored within refrigeration units
E. Adequate areas to store food must be provided. Each area must be secured when in
transit.
12. Ventilation-
A. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment
as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
B. All mechanical exhaust ventilation equipment shall be installed and maintained in
accordance with the California Mechanical Code (CMC) or for occupied mobile food
facilities, certified and approved by the CA Department of Housing and Community
Development (HCD).
C. For California Mechanical Code compliance, the following shall be kept in good working
order:
1. Cooking equipment.
2. Hoods.
3. Ducts (if applicable).
4. Fans.
Item 3B - Page 72
Page 12 of 16
5. Fire suppression systems.
6. Special effluent or energy control equipment
13. Flooring-
A. Ground or floor surfaces where cooking processes are conducted from a grill, or other
unenclosed approved cooking unit on an MFF shall be impervious, smooth, easily
cleanable, and shall provide employee safety from slipping. Ground or floor surfaces
shall extend a minimum of five feet on all open sides of where cooking processes are
conducted
14. Safety-
A. All pressure cylinders shall be securely fastened to a rigid structure.
B. A first-aid kit shall be provided and located in a convenient area in an enclosed case.
C. MFFs that operate at more than one location in a calendar day shall be equipped to meet
all of the following requirements:
1. All utensils in an MFF shall be stored so as to prevent their being thrown about in
the event of a sudden stop, collision, or overturn. A safety knife holder shall be
provided to avoid loose storage of knives in cabinets, boxes, or slots along
counter aisles. Knife holders shall be designed to be easily cleanable and be
manufactured of materials approved by the enforcement agency.
2. Coffee urns, deep fat fryers, steam tables, and similar equipment shall be
equipped with positive closing lids that are fitted with a secure latch mechanism
that will prevent excessive spillage of hot liquids into the interior of an MFF in
the event of a sudden stop, collision, or overturn. As an alternative to this
requirement, a coffee urn may be installed in a compartment that will prevent
excessive spillage of coffee in the interior of the unit
3. Metal protective devices shall be installed on the glass liquid level sight gauges
on all coffee urns.
D. Light bulbs and tubes shall be covered with a completely enclosed plastic safety shield or
its equivalent.
FULLY ENCLOSED/OCCUPIED MOBILE FOOD FACILITIES-(OMFF)
In addition to general requirements for MFFs, the following shall apply to OMFFs:
NOTE: If the OMFF has 110 volt electrical, plumbing, a gas appliance/equipment, or a
mechanical generator or compressor, it must have a certification insignia issued by the CA
Department of Housing and Community Development (HCD).
1. Exterior requirements-
A. Entrance doors to food preparation area and service openings are to be self-closing.
B. Food service openings:
1. Maximum 216 square inches and no less than 18 inches apart.
2. Shall be covered with solid material or screen when closed. If screen is used it
must be at least 16 mesh per inch.
3. Shall be self-closing.
4. This section shall not apply to MFFs that are limited to the handling of
prepackaged food and whole produce.
C. Compressor units that are not an integral part of the MFF shall be installed in an area
separate from the food prep and storage areas.
D. Propane tanks shall be located outside the MFF, and there can be no other
attachments on the exterior of the MFF (e.g. can opener)
Item 3B - Page 73
Page 13 of 16
2. Interior requirements-
A. Occupied MFFs shall have a clear, unobstructed height over the aisle-way portion of the
unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of
unobstructed horizontal aisle space.
B. Walls and ceilings shall be constructed so surfaces are impervious, smooth and
cleanable.
C. Floors shall be constructed of approved materials. The floor/wall juncture shall be
coved with a minimum 3/8 inch radius and the floor surface shall extend up the wall at
least four inches. (Vinyl rubber top-set base is not acceptable material). Equipment shall
be sealed to the floor or raised 6 inches off the floor by means of an easily cleanable leg
and foot.
i. This section shall not apply to MFFs that are limited to the handling of
prepackaged food and whole produce, unless water flushing of floors is required.
ii. If water flushing of floors is required, a food grade hose shall be installed and
maintained in an enclosed compartment. The food grade hose shall be of
sufficient length to clean the interior of the vehicle.
3. Safety requirements-
A. A second means of exit shall be provided in the side opposite the main exit door, in the
roof, or in the rear of the unit with an unobstructed passage of at least 24 inches by 36
inches.
B. The interior latching mechanism shall be operable by hand without special tools or the
use of a key.
C. The exit shall be labeled “Safety Exit” in contrasting colors with letters at least 1 inch
high.
MOBILE SUPPORT UNITS- (MSU)
MSU requirements are based on the proposed services to, and the number, type and
location(s) of the MFFs serviced. All construction and equipment will conform to the
requirements described in the general MFF sections of this guideline as applicable.
1. Operational Procedure-
A. A detailed description of the intended operation(s) of the MSU shall accompany the
Construction plans for the MSU and shall indicate the following:
a. A list of all MFFs to be serviced. MSUs are not approved to support MFFs that
conduct any food preparation beyond limited food preparation (i.e. MFPUs).
b. A list of services to be provided to each MFF.
c. The distance from the commissary to each MFF to be serviced.
MSUs that provide one or more of the following services to one or more MFFs shall
conform to the requirements under each applicable service heading:
2. Transport of potable and waste water-
A. Adequate sized potable water tank(s) shall be provided with sufficient capacity for all
water demand for each MFF serviced including but not limited to, supply tanks, steam
tables, utensil washing, hand washing and equipment cleaning.
B. Potable water shall only be provided to the MSU directly from an approved water supply-
never from a water tank.
Item 3B - Page 74
Page 14 of 16
C. Waste water tanks shall be adequate in volume to accommodate all MFFs serviced.
Waste water tanks must be located to prevent contamination of all potable water, clean
linen and food and utensil storage areas.
D. Waste tanks shall be equipped with an approved valve and shall be constructed to prevent
drainage onto the ground during transport or when stationary
E. A designated waste water pump shall be provided when waste water is pumped from the
MFF. The pump and all associated hoses shall be clearly labeled for waste
F. If tanks are removable they should be labeled ‘potable’ or ‘waste’ to eliminate any
confusion.
G. Waste tanks and associated pumps and hoses shall be stored separately from potable
water storage, clean linen, paper products, food equipment and utensil storage areas, and
shall be clearly labeled as “waste”.
H. The weight of portable potable and/or waste water tanks, that are used to replace the
respective water tanks of an MFF, shall not exceed 80lbs each when full.
I. The method for securing removable tanks during transport shall be indicated.
J. Connections to the potable and waste tanks shall be of a different type or size so as to
prevent contamination of the potable water supply. Waste and potable hose connections
shall not be interchangeable.
3. Transport and restocking of food and/or utensils-
A. Adequate compartments and shelving shall be provided for all food to be transported.
B. When unpackaged food is stored during transport, compartments shall be smooth, easily
cleanable, non-absorbent, and equipped with tight fitting doors and/ or lids.
C. If used to transport potentially hazardous food, approved equipment to maintain food at
the required temperatures shall be provided.
D. Mobile support units shall not be approved for utensil washing.
4. Removal and transport of waste grease-
A. An approved container(s) or tank(s) of sufficient volume with secure lid(s) shall be
provided for all MFFs generating waste grease, serviced by the MSU.
B. Waste grease tanks or containers shall be separate from all potable water, clean linen,
paper products, food, food equipment and utensil storage areas.
C. Pumps and all associated hoses that are used to drain grease shall be clearly labeled as
“waste grease” and shall be stored separate from other pumps and hoses.
D. When grease is transferred from the MFF to the MSU by container, it shall have a tight
fitting lid. The container and any associated funnels shall be clearly labeled as “waste
grease”.
5. Removal and transport of food waste other than grease-
A. Adequate additional volume shall be provided to the waste water tanks when servicing
MFFs with liquid food waste.
B. Transfer methods shall be indicated and the proper transfer equipment provided and
labeled clearly for waste.
C. Sufficient storage for all solid food waste shall be provided with adequate containment
during transport. This may be accomplished by bins or cabinets that accommodate trash
bags.
6. Removal and transport of equipment to commissary for sanitizing-
A. Adequate shelving or cabinets shall be provided for storage of equipment during
transport
Item 3B - Page 75
Page 15 of 16
7. Cleaning MFFs-
A. Separate and adequate storage shall be provided on the MSU for cleaning equipment,
cleaning solutions and other toxic chemicals.
B. Separate and adequate storage for clean rags shall be provided.
C. Separate and adequate, leak-proof storage for soiled rags shall be provided.
D. A separate and adequate receptacle shall be provided for removal of solid and food
waste.
OPERATIONAL REQUIREMENTS FOR MOBILE FOOD FACILITIES
1. Operating from a Commissary- Cleaning and Servicing
A. MFFs must operate in conjunction with a commissary, MSU, or other facility approved
by the enforcement agency.
B. MFFs must be stored at or within a commissary or other location approved by the
enforcement agency in order to have protection from unsanitary conditions. All cart type
mobile food facilities must be able to physically fit within their commissary.
C. MSUs must be operated from and stored at a designated commissary and must be
permitted and are required to be plan reviewed. MSUs shall report to a commissary or
other approved facility for cleaning, servicing, and storage at least daily.
D. Unless serviced by an MSU, or operating at a community event, MFFs must report to the
commissary or other approved facility on a daily basis.
E. The commissary must be approved by the plan check specialist for the MFF applying to
use it. The commissary must be under permit with Riverside County Department of
Environmental Health or equivalent agency in an adjacent county.
F. MFFs are required to be cleaned and serviced at least once daily during an operating day.
2. Food Safety Certification
A. An owner or employee of MFFs in which potentially hazardous foods are prepared,
handled, and/or served is required to have successfully passed an approved and
accredited food safety certification examination.
B. No person can act as the food safety certified person at more than one food facility with
the exception that multiple contiguous food facilities permitted within the same site and
under the same management, ownership, or control shall be deemed to be one food
facility for the purposes of this requirement.
3. Operational Procedures
All operations from the MFF must comply with applicable chapters of the California Retail
Food Code.
A. During operation, no food shall be stored, displayed, or served, from any place other than
the MFF. The use of side units, coolers, benches, or tables for food preparation, display,
or storage is prohibited.
B. For limited food preparation MFFs not requiring a warewashing sink, utensils shall be
restricted to spatulas, tongs scoops, and/or spoons as identified on the Written
Operational Procedures Form.
C. Food condiments shall be protected from contamination. Condiments provided for
customer self-service shall be prepackaged or from approved (pump, pour, squeeze, or
auger type) dispensing devices. Potentially hazardous foods such as chili or perishable
cheese cannot be hot-held as a condiment on an unenclosed MFF.
D. During transportation and storage of the MFF, food and food contact surfaces shall be
protected from contamination.
Item 3B - Page 76
Page 16 of 16
E. Food products remaining after each day's operation shall be stored at the commissary at
the end of the day. Potentially hazardous foods held at or above 135°F on a MFF shall be
destroyed at the end of the day.
F. Utensils and equipment shall be handled and stored so as to be protected from
contamination. Single-service utensils (ex. straws, plastic forks, etc.) shall be protected
by keeping them individually wrapped, or in protective containers or dispensers.
G. Wiping cloths must be stored in a clean solution containing 100 parts per million (PPM)
of available chlorine as a hypochlorite. Other approved sanitizing compounds at
appropriate concentrations may be used. (Mix one ounce of bleach to one gallon of clean
water to produce a sanitizing solution of 100 PPM concentration). Provide testing strips
kit to check the concentration of the sanitizing solution.
H. Only the MFF operator shall dispense all unpackaged foods. Customer self-service of
unpackaged foods is prohibited.
I. Accurate thermometers shall be provided for all warming units and refrigeration units. A
probe type thermometer shall also be available for use on a MFF where potentially
hazardous foods are being prepared.
J. All food shall be obtained from an approved source. Approved sources include, but are
not limited to: permitted commissaries, markets, restaurants or others as approved by this
Department. Foods prepared or stored at home are not approved.
K. All potentially hazardous foods shall be maintained at or below 41°F or at or above
135°F at all times.
L. Any coffee or cocoa beverage that contains a dairy product must be made to order and
immediately served to the customer.
M. All food contact surfaces and utensils must be properly sanitized at least every 4 hours to
prevent cross contamination.
N. Restrooms shall be located within 200 feet of the MFF and shall have toilet and hand
wash facilities. “Port-A-Potties” and other semi-permanent bathrooms will not be
acceptable to fulfill this requirement.
O. A refuse container shall be provided for customers within 20 feet of the MFF. The area
around the MFF shall be cleaned of all trash and food waste at the close of operations at
each operating location.
Item 3B - Page 77
• No hot-holdiNg of Phf
(excePt for hot dogs,
tamales iN the husk, aNd
corN oN the cob)
• No cooliNg of Phf
• No thawiNg
• No griNdiNg of raw
iNgredieNts or Phf
• No washiNg food
• Phf caN oNly be cooked-
to-order
• Phf (other thaN hot dogs
aNd tamales iN the husk)
caN oNly be reheated-to-
order
• sliciNg or choPPiNg of
aNy food caN oNly be
doNe duriNg the cookiNg
Process oN the heated
cookiNg surface
• JuiciNg aNd beverage
PreParatioN caN oNly be
doNe “to-order” aNd
caNNot coNtaiN aNy
frozeN milk Products
• NoN-Phf caN be
cooked,* held at aNy
temPerature, cooled,
PortioNed, aNd
disPeNsed
• food may be assembled,
bleNded, or PoPPed
• shaviNg ice is Permitted
• hot dogs may be boiled
or steamed
• cold, Pre-PortioNed
Phf may be stored
*cooked meaNs heated, fried, baked, or roasted.
what is
limited food PreParatioN?
offices iN: riverside, blythe, coroNa, hemet, iNdio, murrieta, aNd Palm sPriNgs
for more iNformatioN call (888) 722-4234
dePartmeNt web site – www.rivcoeh.org
DES-136-19 (Rev 9/21)
PHF means Potentially Hazardous Food. tHis is Food oFten reFerred to as
“PerisHable.” some examPles oF PHF are meat, seaFood, dairy Products, and eggs.
Item 3B - Page 78
• APP no se Pueden mAntener
en cAliente (con excePción
de Perros cAlientes, tAmAles
en sus envolturAs, y elotes)
• APP no Pueden ser
enfríAdos
• el descongelAr no está
Permitido
• el moler ingredientes
crudos o APP no está
Permitido
• lAvAr Alimentos no está
Permitido
• APP solo Pueden ser cocinAdos
Por orden/Pedido
• APP (deferentes A Perros
cAlientes y tAmAles en sus
envolturAs) solAmente Pueden
ser recAlentAdos Por orden/
Pedido
• cortAr o PicAr cuAlquier tiPo de
comidA solAmente se Puede hAcer
durAnte el Proceso de cocción
sobre unA suPerficie cAliente
• lA PrePArAción de jugos y
bebidAs solo se Puede hAcer
Por orden/Pedido y no Puede
contener ningún tiPo de
Productos lácteos congelAdos
• AnPP Pueden ser cocinAdos,*
mAntenidos A cuAlquier
temPerAturA, enfriAdos,
divididos en Porciones y ser
distribuidos*
• lA comidA Puede ser
ensAmblAdA, licuAdA, y mezclAdA
• el rAsPAdo de hielo es Permitido
• sAlchichAs PArA Perros
cAlientes Pueden ser hervidos o
hechos Al vAPor
• Porciones de APP que hAyAn
sido echAs PreviAmente Pueden
ser AlmAcenAdAs en frío
*cocinAdos incluye cAlentAdA, fritA, horneAdA, o rostizAdA.
qué es lA
PrePArAción de Alimentos limitAdos?
oficinAs en: riverside, blythe, coronA, hemet, indio, murrietA, y PAlm sPrings
PArA más informAción llAmAr Al (888) 722-4234
sitio de internet del dePArtAmento – www.rivcoeh.org
DES-136-19 (Rev 6/19)
APP significA Alimentos PotenciAlmente Peligrosos. esto A menudo se conoce como
“Perecedero.” sAlgunos ejemPlos de APP son lA cArne, los mAriscos, los Productos lácteos y
los huevos. AnPP significA Alimentos no PotenciAlmente Peligrosos.
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