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HomeMy WebLinkAboutEHPR-09-2023-45607.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 RUINS.IITINt.' Email: EHAdmin@CatawbaCountyNC.gov I-h'R-A- x33-4f9toi 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. Name of Business: BESO LATTE L L C Owner's Name: FERNANDO RUIZ MARTINEZ Mailing address: 2999 1ST AVE PL NW HICKORY Nc 28601 City: State: ZiP: Telephone#(s):828 896 3535 828 3087808 Email Address: carminpradol6©gmail.com Restaurant or Commissary supporting unit: BESO LATTE L L C State iD#of Restaurant or Commissary: 601456010 (TAX ID) ,„208016,/, f'* 09-26-2023 Applicant Signature !.. Date: 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 he handled Ready-to-Eat Food Handling (edible without additional preparation necessary, e.g. salads, cold sandwiches, raw molluscan shellfish) - ice cream - fruit Produce Handling Will produce be washed or rinsed prior to use? Yes n No ❑ Is there an approved location used for washing or rinsing produce? Yes n No r1 Will it be used for other operations? Yes n No Ti 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: WE ONLY USE SINK 3 COMPARTMENTS TO WASH SOME UTENSILS Poultry Handling Will poultry be washed or rinsed prior to use? Yes Ti N- o C Is there an approved location used for washing or rinsing poultry? Yes Ti N- o Ti Will that location be used for other operations? Yes n No Ti 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: WE DO NOT USE ANY POULTRY IN THIS LOCATION Meat Handling Will pork and red meats be washed or rinsed prior to use? Yes Ti No Is there an approved location used for washing or rinsing pork and red meats? Yes Ti No Ti Will it be used for other operations? Yes Ti N- o Ti 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: WE DO NOT USE MEAT Seafood Handling Will seafood be washed or rinsed prior to use? Yes n No U Is there an approved location used for washing or rinsing seafood? Yes [ 1 No Will it be used for other operations? Yes I-1 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: WE DO NOT USED SEAFOOD 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. 1 8 � -1;-11575-7._____ , il %-i, 0 1 _._____ \ • ., , 1 \, , it v _......, s.,... .. \( .,, - ..-\.:, __\ -4,4. f- d //)?--' , A\-- \ . u , 4, _ <K.A‘\ r\Q_ (_\( %s *0_Jo\ 4, d\461 RI k 1, .it,p P 14 e w 0 . _ , i, . \ .. .., i'It 1 \ _ )((-5 - -C\____04 1 r I Q.,) N 1' iiiis : (-7, C' ! I _ 4," i 1 1 ® ; ® Food trailer layout II freezer sandwiche prep table hand wash blender • water tank table .; sink 3 compartment ��Y I window I table Describe the floor, wall and ceiling surfaces of the unit - THE TRUCK IS BUILT WITH STAINLESS STEEL SHEETS,TABLES AND WASHERS Food Handling Procedures • How the food will arrive (frozen, fresh, packaged, etc.) - Ice cream will be received frozen in containers ready to serve and stored in freezer. - Fresh fruit will be received in containers and storage in a refrigerator. - Frozen fruit will be received in package and storage in a freezer • Where the food will be stored - Dry products will be stored in a cool place. - Frozen product will be stored in a refrigerator and freezer rich-in • Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked,etc.) - Display freezer(SHOW CASE) model XS-160Y - Sandwich prep table single door stainless steel 7.15 cu. Ft.capacity - fresh fruit will be washed and chopped in the restaurant. - Ice cream will be prepared in the restaurant. - Frozen fruit will remain in its packaging. • When (time of day and frequency/day)food will be handled - Fridays and Saturday, between 3:00 pm at 7:00 pm. Produce Handling Will produce be washed or rinsed prior to use? NO Is there an approved location used for washing or rinsing produce? YES Will it be used for other operations? NO MENU - ICE CREAM - SMOTHIES - COFFEE - FRAPPES - ICE COFFEE - SANDIWCH - FRUIT y14'A • CATAWBA COUNTY ` " 100A SOUTHWEST BLVD < 1 ` NEWTON,NORTH CAROLINA 28658 RECEIPT illO 7PHONE:828.465.8399 Thursday,September 28,2023 1843 sM www.catawbacountync.gov PAYOR: Cervanpes,Carmin PAYMENTS TRANSACTION NUMBER: TRC-74216020-28-09-2023 PAYMENT DATE: 09/28/2023 PAYMENT TYPE: Credit Card 311319726 INVOICE NUMBER ACCOUNT FEE NAME FEE AMOUNT 09-23-428699 110-580200-663000 FLI Mobile Food Unit/Push Cart $150.00 Plan Review Fee TOTAL PAYMENTS: $150.00 EHPR-09-2023-45607 CASE TYPE: Environmental Health Plan Review WORK CLASS: Other FLI SITE ADDRESS: 1917 12TH AVE NE,HICKORY NC 28601 Applicant BESO LATTE LLC,2999 1ST AVE PL NW,HICKORY NC 28601 C:8283087808 RUIZFERNANDOMART a GMAIL.COM Paid By CARMIN CERVANPES, 1308 5TH AVE SW,HICKORY NC 28602 C:8288963535 **NO PEOPLESOFT ACCOUNT ASSIGNED** receipt 09/28/2023 15:20 Page 1 of 1