HomeMy WebLinkAboutEHPR-07-2022-41608.tif ENVIRONMENTAL HEALTH
Catawba County Government Center
catawba county 25 Government Drive I P.O. Box 389 I Newton, NC 28658
public health Phone: (828) 465-8270 I Fax: (828) 465-8276
IRKING.LIVING.1111EN.
Email: EHAdmin@JCatawbaCountyNC.go
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Plan Review Application for a Mobile Food nit
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.
Name of Business: AUTHENTIC BY ZEE LLC.
Owner's Name: ZAHRA 'ZEE' RE I D
Mailing address: 632 WOOD ST
City: STATESVILLE State: NC ZIP: 28677
Telephone#(s):9199232514, 7049808069, 9548545291
Email Address: AUTHENTICBYZEE@GMAIL.COM
Restaurant or Commissary supporting unit: HORSE F EAT H E RS LLC.
State ID#of Restaurant or Commissary:
Applicant Signature 1 ate: 07/08/2022
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 food
categories. 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
Cady-to-Eat Food Handlii ,
(edible without additional preparation necessary, e.g. salads, cold sandwiches, raw molluscan shellfish)
DRINKS WILL BE TRANSPORTED IN COOLER AND SERVED COLD.
Produce Handling
Will produce be washed or rinsed prior to use? Yes ❑✓ No ❑
Is there an approved location used for washing or rinsing produce? Yes ✓❑ No (1
Will it be used for other operations? Yes n No n
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:
HORSEFEATHERS PRODUCE SINK LOCATED STRAIGHT AHEAD AMONGST ARRIVAL IN THE
•KICTI IEN. PRODUCE WILL DE CUT AND PLACED IN SEAL TIGi IT CONTAINERS AND PLACED
IN FRICIGF RN MFl I WITH DATE TIME I AREI ERR C:RRK
Poultry Handling
Will poultry be washed or rinsed prior to use? Yes 171 No ❑
Is there an approved location used for washing or rinsing poultry? Yes [71 No [ (
Will that location be used for other operations? Yes (I No I—I
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:
POULTRY WILL BE RINSED AND CLEANED WITH VINEGAR. PLACED IN PLASTIC SEASONING
CONTAINERS SEALED, DATE & TIME STAMPED, AND PLACED IN FREEZER UNTIL READY TO COOK.
POULTRY WILL BE COOKED TO 145 DEGREES BEFORE SERVED.FOOD WILL BE CLEANED ONE DAY
PRIOR TO DAILY OPERATION IN THE MORNING TIME BETWEEN 9AM-1 IAM.
Meat Handling
Will pork and red meats be washed or rinsed prior to use? Yes ❑✓ No ❑
Is there an approved location used for washing or rinsing pork and red meats? Yes B No ❑
Will it be used for other operations? Yes n No Li
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:
PORK AND RFn MEATS W11 I RP RINSER AND RI EANFn WITH VINFC;AR PI ARED IN PI ASTIC SEASONING
CONTAINERS SEALED, DATE & TIME STAMPED, AND PLACED IN FREEZER UNTIL READY TO COOK. MEAT
WILL BE CLEANED AT COMMISSARY SIT HORSEFEATHERS. STORED AT HORSEFEATHERS UNTIL MFU
HAS A LUCA I ION. ALL MLA I S WILL BE GKILLLD I U 1,3U AND ABOVE FOR KED MEA f . 145 DEGRESS AND
ABOVE FOR PORK. GROUND BEEF WILL NOT BE RINSED, IT WILL GO FROM PACK TO POT. FOOD WILL
BE CLEANED ONE DAY PRIOR TO DAILY OPERATION IN THE MORNING TIME BETWEEN 9AM-11AM.
Seafood Handling
Will seafood be washed or rinsed prior to use? Yes n No LJ
Is there an approved location used for washing or rinsing seafood? Yes n No Will it be used for other operations? Yes 171 No n
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:
SEAFOOD WILL BE RINSED PRIOR TO BEING COOK. PRE-SEASONING ISN'T
REQUIRED FOR SEAFOOD ITEMS. SEAFOOD WILL BE RINSED IN THE
MORNIG PRIOR I U LEAVING COMMISSARY FOR DAILY OPERA I ION.
AFTER FOOD IS COOKED IT WILL BE PLACED ON HOT PANS ON STEAM TABLE FOR FOOD SAFETY
AND HOLDINGS. MFU WILL HOLD CHICKEN ON GRILL IN SMOKER. MFU ALSO CARRIES CAMBROS TO
KEEP FOOD AT TEMPRETURE ONCE COOKED.
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.
Checklist for Permitting a Mobile Food Unit (MFU)
(Please keep this checklist and turn in the rest of this form)
Submitted completed application form
Submitted menu
Submitted diagram of equipment layout
Permits and schedule notifications:
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 log sheet must be kept
at the facility which shows this.
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 times.
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!
Storage'
4. Storage of any and all extra supplies must be kept at the restaurant or commissary rather than your
personal 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.
Water Supply:
b. All units must have a potable water system under pressure with water heating 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 its water source, a sample must be taken prior to issuance of permit.
8. 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.
Sewage Disposal.
9. Your unit's sewage storage or gray water tanks must be 15 % larger than the 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 approved 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.
Garbage Disposal.
12. All garbage and other solid waste shall be stored and disposed of in an approved manner.
Equipment and Interior:
13. All equipment and utensils must be NSF or other approved commercial equipment with the exception of
toasters, mixers, microwave ovens, water heaters and hoods which can be residential type.
14. All cooking equipment must be located within the enclosed unit.
15. All utensils, tables, sinks, cabinets and shelves must be clean and in good repair. All surfaces must be
smooth, not readily corrodible and have no open cracks or joints that will collect food particles and slime.
16. Shelves, tables and counters cannot be covered with paper, cardboard, or other absorbent material.
17. Hot and cold holding as well as cooking equipment must be provided as needed.
18. All floors, walls and ceilings shall be smooth, non-absorbant and easily cleanable.
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 are not approved for this use.
Two compartment sinks are recommended.
20. A separate hand wash sink with hot/ cold water, combination supply faucet, soap, and single-service
towels is required.
Food ProtP ^tfnn:
21. Insect and dust protection must be provided as necessary at windows, doors and equipment.
22. All foods shall be obtained from approved sources and handled in a sanitary manner.
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 January 1, 2019.
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 food (RTE) or use another non direct food contact way
to touch food.
Employees:
26. Employees shall be clean and wear clean outer clothing and effective hair restraints. No tobacco should be
used in any form while in the foodservice area.
27. The person in charge (PIC) on-site must have completed a certified food safety protection class within 210
days of issuance of permit unless you already have one that is valid.
Disease and Illness:
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 cough 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 agreement must be in place for all employees.
An example of a sink which complies with the requirement in 1SA NCAC 18A, section .2672(e), Specific
Requirements for Mobile Food Units which requires:
(e) At least a one-compartment sink shall be provided. The sink shall be of sufficient size to submerge, wash,
rinse, and sanitize utensils and shall have splashback protection. Drainboards shall be provided as specified in
Section 4-301.i3 of the Food Code as amended by Rule .2654 to accommodate the drying of washed utensils.
Splashback protection and drainboards must be an integral part of, and continuous with, the sink. These
drainboards shall be of sufficient size to accommodate the drying of washed utensils.
s CATAWBA COUNTY
� 100A SOUTHWEST BLVI)
• NEWTON,NORTH CAROLINA 28658 RECEIPT
PHONE:828.465.8399
Monday,July 11,2022
18 4 Z sM www.catawbacountync.gov
PAYOR: Authentic By Zee LLC
Authentic By Zce LLC
PAYMENTS
TRANSACTION NUMBER: TRC-43199408-11-07-2022
PAYMENT DATE: 07/11/2022
PAYMENT TYPE: Credit Card
292269034
INVOICE NUMBER ACCOUNT FEE NAME FEE AMOUNT
07-22-408908 110-580200-663000 FLI Mobile Food Unit/Push Cart $150.00
Plan Review Fee
TOTAL PAYMENTS: $150.00
EHPR-07-2022-41608
CASE TYPE: Environmental Health Plan Review WORK CLASS: Other FLI
SITE ADDRESS: 3746 MT PLEASANT RD,SHERRILLS FORD NC 28673
Applicant AUTHENTIC BY ZEE LLC,,
B:9199232514
**NO PEOPLESOFT ACCOUNT ASSIGNED**
Land Owner IIORSEFEATHERS PARK,3746 MT PLEASANT RI),SI IERRILLS FORD NC 28673
C:7046570569
receipt 07/11/2022 08:50 Page 1 of 1