§ 9-52-94. Mobile food market.

A mobile food market shall meet all the applicable requirements of this chapter and shall also meet the following special requirements:

Pre-operational requirements:

Floor plans, equipment layouts, and equipment specifications for both the mobile food market and commissary or food storage facility must be submitted to the health department at least 15 days prior to construction.

A.

All floors, walls, and ceilings must be smooth and washable.

B.

All equipment must be movable or sealed to the floor, in compliance with TDH Rules 1200-23-1 et seq.

C.

Adequate mechanical refrigeration and freezing equipment must be provided to maintain potentially hazardous food at the proper temperature.

D.

All coolers and freezers must have visible, accurate, easily readable thermometers.

E.

All openings to the outside must be screened or self-closing.

F.

Solid waste/trash shall be contained in durable, easily cleanable, insect-proof containers.

G.

All potentially hazardous food (meat, poultry, dairy products, etc.) must be stored in an approved commissary. A separate food storage permit is required for that facility.

If the commissary is owned by another operator, a mobile unit/commissary agreement must be submitted to the county health department.

H.

All mobile units shall be clearly identified with the name of business and permit number posted and unobstructed on the exterior of the unit in letters at least three inches in height.

(Ord. No. 5542, § 1, 12-17-2013)