The URL can be used to link to this page

Home My WebLink AboutEHPR-07-2016-24287.TIF Catawba County Public Health 3 C r`.,, \ www.catawbacountync.gov/environmentalhea)th GOUNTI' '{ m, � Environmental Health "%litVtd" S' �II�A2,� P.O. Box 389, 100-A South West Blvd., Newton, NC 28658 North Caroling Phone (828) 465-8270. Fax (828) 965-8276 E W at-73-12&) PLAN REVIEW APPLICATION FOR A MOBILE FOOD UNIT Submit application form, a complete proposed menu of food items for sale, and a scaled drawing to the ., Health Department for approval before beginning any construction or renovation. Applications must be reviewed and approved before we can look at your unit. Insufficient information will delay plan review. • Attach a proposed menu of food items for sale. • Attach a diagram of unit containing location of all equipment, storage areas, sinks, and tanks. • Does supporting restaurant or commissary have a well and septic system? If so, a tank check and water sample will be required. A "mobile food unit" means a vehicle-mounted food service establishment designed to be readily moved. All units must report daily to the restaurant or commissary for supplies, cleaning and servicing. Facilities shall be provided at the restaurant or commissary for all aspects of function of a mobile unit including food storage, dry storage, obtaining fresh water, sewage disposal and garbage disposal. An operator is not allowed to maintain foods and products sold in a mobile unit to be stored at their personal residences. If a permitted restaurant or food stand is not capable of handling the extra needs of a mobile food unit a permit will be denied. II// �1 Name of Business: 4 vo POD k ; +c,1 e,41 4t G AJc(i 1J5 Owner & mailing address: C )e I et",.S Bt i i e a866 /)QA) 3rdwJ Dr C ,tio,i/ YO/6 Telephone #(s): �� - 9,2a2 Email Address: p Pn� � Aa0/�a Aon e Restaurant or Commissary supporting unit: �/1�, M 6 (roc Ac y S LricA IL (-A-9.1/State ID # of Restaurant or Commissary: 6,UQ g5-3a Applicant Signature & Date: Sane Z/,..eP, 2-N"16 "Leading the Way to a Healthier Community" ® E u b I i c 1 x c oL °Health �'( 1 l;x,ro,: '45,o ws;3if c. Will it be used for other operations? Yes No • Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the poultry at this location: J ( ' I L c 0 S FAQ 1 S L rut PV 4. MEAT HANDLING a. Will pork and red meats a washed or rinsed prior to use? Yes No i b. Is there aroved location used for washing or rinsing pork and red meats? Yes No c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: -gyros , 5 f. 5c, Au 9 .4x.- 5. SEAFOOD HANDLING a. Will seafood be washec,�/ or rinsed prior to use? Yes No b. Is there an approved location used for washing or rinsing seafood? Yes ✓ No c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: I/ 'c Gros / c rIs 9 "Leading the Way to a Healthier Community" DtPublic Health ci,haf �,l FOOD HANDLING PROCEDURES Explain the following with as much detail as possible. Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food. Describe the process from receiving to service including: • How the food will arrive (frozen, fresh, packaged, etc.) • Where the food will be stored • Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, etc.) • When (time of day and frequency/day) food will be handled 1. READY-TO-EAT FOOD HANDLING (edible without additional preparation necessary, e.g., salads, cold sandwiches, raw molluscan shellfish) /U0 2. PRODUCE HANDLING a. Will produc9 be washed or rinsed prior to use? Yes t/ No b. Is there an approved location used for washing or rinsing produce? Yes (/ No c. Will it be used for other operations? Yes No Please indicate location of produce washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the produce at this location: I f . lf, ps`�f S P /5k RA .L. Any 3. POULTRY HANDLING a. Will poultry be washed or rinsed prior to use? Yes No b. Is there aryapproved location used for washing or rinsing poultry? Yes t/ No "Leading the Way to a Healthier Community" OE Public < fir °Health ; li >' Mobile Food Unit Diagram Draw to scale, identifying and describing all equipment, including handwash facilities, equipment, washing facilities, cooking equipment, refrigeration, worktables, storage, hot and cold holding units, water source and storage. Describe the floor, wall and ceiling surfaces of the unit. I a p Ir. v I 6 t 6> l II __.: i 1 RN Ol • • "Leading the Way to a Healthier Community` 7:3, )-5-c----,t " nn °Health __ w J ro Y'A CATAWBA COUNTY A..��, G IOOA SOUTHWEST BLVD i NEWTON, NORTH CAROLINA 28658 RECEIPT U 1. °vavN. PHONE: 828.465.8399 Thursday, July 14, 2016 \ ,"8 41M / ,..._./8 41, sM Www.cat awbacountync.gov PAYOR: Brice. Sheldon PAYMENTS TRANSACTION NUMBER: TRC-733960-14-07-2016 PAYMENT DATE : 07/14/2016 PAYMENT TYPE: Cash INVOICE NUMBER FEE NAME FEE AMOUNT 07-16-330472 FLI Mobile Food Unit/Push Cart $150.00 Plan Review Fee TOTAL PAYMENTS : S150.00 EHPR-07-2016-24287 CASE TYPE: Environmental Health Plan Review WORK CLASS: Other FLI SITE ADDRESS: 1423 29TH AVE DR NE, HICKORY NC 28601 Applicant SHELDON BRICE. 2866 DAN BROWN DR, CLAREMONT NC 28610 C:9802429202 PAWPAW 2016 n YAI-IOO.COM ** NO PEOPLESOFT ACCOUNT ASSIGNED ** receipt 07/14/2016 16:27 Page 1 or I