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Home My WebLink AboutEHPR-09-2016-24735 (2).TIF •b ' ;� Catawba County Public Health CstAirrk www.catawbacountyne.gov/environmentalhealth COUNTY trzre ! ,,, Environmental Health '1441Z410514,» ---.� v P.O. Box 389, 100-A South West Blvd., Newton, NC 28658 1-54 North Carolina Phone (828) 465-8270. Fax (828) 465-8276 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 '� L.oca.+ion ; /s4 //Wy70SW Name of Business: T e 8 I uP Mn,ceav I �ooc{ I vu ck on,vt C � ovtgv�2 �> /UCZ002 Owner & mailing address: Pary)aYiS �i�CiGOVI J 23.35 29 t" Avenue Drive AJa I � ek47Yy, c z8�o l Telephone #(s): ��j) h — (p5/ 5 Email Address: aQ) ar523@. GOI . COWS /� Restaurant or Commissary supporting unit: x 1 �A�ct \C\ (( V\) Lnc . (springs ed) State ID # of Restaurant or Commissary: x a� -��9 \ 53q od bApplicant Signature & Date: x p(7Vyy,v,z1' \�� "Leading the Way to a Healthier Community" EPublic r a" °Health ° tK 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) Tacos (sal Ca hick is park:Tc�) '" 4iHas , oylcli ,�,enfs I SandeA lch (6reOA—packa9� , scIoJ1 COwl; menCs) 2. PRODUCE HANDLING a. Will produc be washed or rinsed prior to use? Yes V No b. Is there an pproved location used for washing or rinsing produce? Yes V No c. Will it be used for other operations? Yes t7 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: Sinks co r ,p 10d �+ P -i- v<ra,vr� 0 ka . Proc uco will 6g Sin � vial ''ppc, eked -Pro vvt 5i 3D M +-aA v 7,2)0A M) 04- -the ke.s+auranl 's -Foci (r+7 evarycla i .. 3. POULTRY HANDLING a. Will you try be washed or rinsed prior to use? Yes V No b. Is there an approved location used for washing or rinsing poultry? Yes 1/ No "Leading the Way to a Healthier Community" pp RPuibO6c : w4" , w e a� °HeaIthF. NT�=: si _p • c. Will it be used for other operations? Yes V No Please indicate location of poultry washing equipment and describe the procedures. Include time of day and fffrequency for washing or rinsing the poultry at this location:at Co�'vlvvttroiall K �CXLer -�a.c`� i i G, 1 pes4c uraK Qs % F4aipmo�vl-f used -F) ryresJau ,-anlL primp foo , S,' 30 A M '7; co AM every;/ay 4. MEAT HANDLING a. Will pork an ed meats be washed or rinsed prior to use? Yes / No b. Is there an ?pproved location used for washing or rinsing pork and red meats? Yes ✓ No c. Will it be usyd for other operations? Yes 1/ No trrr(ecfts - /=b do Please indicate location of sea#eed washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: A1\ rnea s wilt he waskec , -fel twined and pY ().re.a cd- Ref aara.vt-! (5 cicI I , S 3& AM - r7,' 00 AM u,51175 restacura✓Ifs 5 w prnef 5. SEAFOOD HANDLING a. Will seafoog, be washed or rinsed prior to use? Yes V No b. Is there an .pproved location used for washing or rinsing seafood? Yes V No c. Will it be us d for other operations? Yes V 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: ea Fo od w i 11 �,e ri n sed a utredpared GL-1 -Nh e S-fa.vtraA-f'5 -Pati fi-�-y , u51 a ifc t n Erni nf ro m S: 3 o �1.M , jv 7/ do AM �Ve "Leading the Way to a Healthier Community" v F rs'tlAbBIIc J' J pxea &I Health '� ` 4.Lou CHECK LIST FOR PERMITTING A MOBILE FOOD UNIT (MFU) (Please keep this check list and turn in the rest of this form) Submitted completed application form. Submitted menu. Submitted diagram of equipment layout. Pernji.ts and schedule notifications: V 1 . Mobile food units (MFU) must work in conjunction with a permitted restaurant or commissary within Catawba County and you must report daily to the facility for supplies, cleaning and servicing. A loq sheet must be kept at the facility which shows this. �r�ka s+a�ro. k rine Springs ) 2. MFU permits shall be posted at all times. A copy of the last inspection shall also be kept on site and the grade card shall be posted and visible at all time§. V 3. Operators must provide a list to the Health Department of all locations the MFU will operate on a routine basis. If the MFU travels to other counties, the operator must notify that county prior to operation. Such lists must be kept current or permit could be suspended! Storw: V 4. Storage of any and all extra supplies must be kept at the restaurant or c2mmissary rather than fur per homes or vehicles. Adequate storage areas must be established and provided at the base commissary prior to permitting. Cleaning: 5. Cleaning of the unit and extra utensils, coolers, equipment must be done at the restaurant or commissary. The MFU must be kept clean. WateJ Supply: V 6. All units must have a potable water system under_pressu_re with,water h�tin�facilities. 7. Your unit's potable water tanks must be filled with a potable water hose at the restaurant or commissary at a clean and protected fresh water connection other than an exterior can/ mop wash facility. If the restaurant and/or commissary uses well water as iy ater source, a sample must be taken prior issuance of permit. V8. The water inlet on the MFU should be located above the sewage outlet connection, have a different connection & size than the sewage disposal connection and it must be kept capped (covered) for protection unless being used. "Leading the Way to a Healthier Community" EPUbne Q Sew•g a Disposal: V 9. Your units sewage storage or gray water tanks must be 15 % larger than t>e potable water tanks. 10. The tank(s) must be emptied and thoroughly flushed at the restaurant or commissary at an established dump station connected to a properly sized and aped on-site sewage system or public sewer system. 11 . All waste connections on the MFU for servicing the waste lines and tanks must be a different size or type than those used for the potable water and should be located lower than the potable water taps on the unit. Garbag isposal: 12. All garbage and other solid waste shall be stored and disposed of in an approved manner. (rn Equip Tent and Interior: 13. All equipment and utensils must ie. _other approved commercial equipment with the exception of .-6 -rte mixer �m rpyvave ovens, water ater rid hoods which can be residential type. .z )4. All cooking equipment must be located within the enclosed unit. i/ 15. All utensils, tables, sinks, cabinets and shelves must be clean and in good repair. All surfaces must be smo of readily corrodible and have no open cracks or joints that will collect oo particles and slime. 16. Shelves, tables and counters cannot be covered with paper, cardbo ,, or other absorbent material. C/ 17. Hot and cold holding as well as cooking equipment must be provided as need0�d. I/18. ',fa walls and ceilingsshall be smooth, non-absorbant and easily cleanable. it S1tf f0 r Pa-'"rig S.CIDOTff Sinks: ,t/ 19. At least a single-compartment commercial sink with (2) integral drainboards, rounded corners, backsplash protection and hot/cold water is required for utensil washing (see attached picture). The sink must be of sufficient size to submerge, wash, and rinse your largest utensils or pots. Domestic sinks aret approved for tlpis_use:_Two comps ment sinks are recommended. /20. A separate-ban_d wash sink with_hot/ cold water, combination supply faucet, soa , and single-service towels is required. Food Pfatection: 21 . Insect and dust protection must be provided as necessary at windo doors and equipment. 22. All foods shall be obtained from approved sources and handled in a sanitary manner. ®({ n(_}�pd fie. "Leading the Way to a Healthier Community" E u b O c i. m.f e wx �°Heal$h t E;o m ,:1 23. All potentially hazardous foods must be maintained at or below 45°F' or at or above 135°F. Cold temperatures shall be 41°F on or after Januar y 1 , 2019. oo/er5/Creezzr 24. An accurate metal stemmed thermometer that goes from 0°F -220°F (+/-2°F.must be provided to check food temperatures. ✓ 25. Gloves must be worn when touching ready-to-eat foodetEjr use another non direct food contact way to tto t c�food. Employes: 17 Employees shall be clean and wear clean outer clothing and effective ha'r ri_.�estraints, No tobacco should be used in any form while in the foodservice area. %v ,^eks 27. The person in charge (13S:in-site must have completeda certified food safety_protection class within-2-10 days of issuance of permit unless you already have one that is valid. —T c/ass/e rt. €lcwa/Se�I zs,zeid Diseases-and Illness: -- 1/28. No person who has a communicable or infectious disease that can be transmitted by foods, or who is a carrier of organisms that cause such a disease, or who has a boil, infected wound, or an acute respiratory infection with off_ ugh___ and nasal discharge, shall work in a temporary food establishment in any capacity in which there is a likelihood of such person contaminating food or food- contact surfaces, with disease-causing organisms or transmitting the illness to other persons. An employee health policy reement must be in place for all employees. n � - �r;ntioat-b "Leading the Way to a Healthier Community" �zPUbBCC / uxa 4 8s Health s Y el 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-` FIDoR PLyN WA)3 y a Si\11( Sir NK ✓ COOLER � ` - (13�-•r (r. ' J'd f-f ooD) ' `VEGETA LE5) • FLOOR . - - pp b p • { i 2,, o0( _1\ WORK (PREP Food CounrrER .`GOOLE R (DRUd1C5) i 1 G fASs WIovVS I BELL i £ WINI>6vi/ ( ,. r.di 0HooD� 1 0 r -- \�\ SINK i Sr y — I vJP ( • (VEGETABLES) i • Y , 47- FLDOR 4,-...„,,-,-,71 . Fl-'66R '-' WINDow g-b .s --t--- +i ,. trvislRK TABQC. .ouNreRg- 00 E R F '` "' .04,\4' 1OCLFR @' RZN k5) foo ‘1J P. : P 'y} _ . _ stiff FLooR t _ g "Leading the Way to a Healthier Community"criPub ic IS Health DESCRIPTION OF FOOD TRUCK FACILITY The inside of the truck is 16 ft. by 7 ft. The floor is made of aluminum, and it has been painted with non-slippery kitchen paint. All surfaces are smooth and free of cracks and bents. The walls have been freshly painted. The working surfaces are smooth, and are either wood or stainless steel. The truck has windows which are closed (sealed) to the outside, with the exception of one front window which opens to the public for delivery of food. The door to access the inside of the truck closes tight. The 15 gal. potable-water tank is placed above the sink. The water heater is placed under the sink. Potable water hose and plug are ready to hook up at the restaurant's water system. Dry towel and soap dispensers have been installed above the hand-washing sink. Storage shelves and racks are mounted on the wall above the work table. (Some storage under the table) The sewer and waste system has connections and hoses ready to plug unto the restaurant's disposal system. The sewer tank is 30 gal. The solid waste container will be placed adjacent to the truck for collection and disposal. Floor mats are removable and washable,and they are approved for kitchen safety (non-slippery). &/11/2016 menu.xlsx MENU TACOS Steak $3.00 Beef $2.50 Chicken $2.00 Pork $2.50 QUESADILLAS Chicken $4.00 Pork $5.00 Steak $ 6.00 SANDWICHES Lechon (Cuban pork) $6.75 Midnight (Cuban steak) $7.00 Turkey breast $6.50 Chicken breast (Tico polio) $5.00 CASADO TACO Rice, beans, salad, & chicken, steak or pork $ 8.00 BEVERAGES Fresh fruit shake $3.00 Sweet tea, lemonade $1.50 Water $1.00 haps://us2-excel.ofi ceapps.live com/x/_Ilayouts/xlpri ntview.aspx?&sxsionld=12.7fa&echrOhh41A122.1.E3&.Mlp%3A%2F%u2Ftier1%3Fid°/3DSDB4EDA055BE... 111 _ y)A CATAWBA COUNTY ar� �O� IOOA SOUTHWEST BLVD RECEIPT �'1' 2 NEWTON, NORTH CAROLINA 28658 d � eaPe� PHONE: 828.465.8399 U -4a 07:: Thursday, September 15, 2016 is 42 SM www.catawbacountync.gov PAYOR: CHACON, DAMARIS PAYMENTS TRANSACTION NUMBER: TRC-835134-15-09-2016 PAYMENT DATE : 09/15/2016 PAYMENT TYPE: Check 2456 INVOICE NUMBER FEE NAME FEE AMOUNT 09-16-332722 FLI Mobile Food Unit/Push Cart 5150.00 Plan Review Fee TOTAL PAYMENTS : $150.00 EHPR-09-2016-24735 CASE TYPE: Environmental Health Plan Review WORK CLASS: Other ELI SITE ADDRESS: 2335 29TH AVE DR NE, HICKORY NC 28601 Applicant DAMARIS CHACON,2335 29TH AV DR NE, HICKORY NC 28601-9150 C:82835865I5 ** NO PEOPLESOFT ACCOUNT ASSIGNED ** receipt 09/15/2016 14:48 Page I of I