Under ARS §11-1606 Mohave County is required to give you the following information when you apply for a food establishment permit: 

The following steps are required to obtain a food establishment permit 

NEW ESTABLISHMENTS

1.       If your food establishment has never been permitted before (you are the first owner), a plan review of the facility must be completed. The construction guide is available online or at any Environmental Health district office.

2.       A plan review application (contained in the construction guide) must be filled out completely and turned in with the floor plan of the food service establishment and the applicable plan review fee.

3.       A plan review will be conducted of your proposed facility.

4.       A letter will be sent to you indicating approval or conditional approval of the plans.

5.       Once the Environmental Health Division (EHD) reviews and approves the plan, construction may begin. CONSTRUCTION MAY NOT BEGIN UNTIL THE PLAN REVIEW LETTER IS RECEIVED BY THE APPLICANT.

6.       When construction is completed, EHD must be called and a final inspection scheduled with an inspector.

7.       If the inspector approves the construction, your health permit may be obtained.

EXISTING ESTABLISHMENTS

1.       If your food establishment has been permitted before and no changes are proposed (menu items, remodeling, etc.), you must

request a “consultation inspection” with an inspector. This inspection fee must be paid prior to the inspection being conducted.

2.       Should the inspector approve the opening of the food establishment at the time of inspection, you may obtain your permit to operate.

3.       A plan review may be required for existing facilities at the discretion of the EHD. Should you need to go through the plan review process, follow the steps above.

OTHER MISCELLANEOUS REQUIREMENTS

1.       All food service workers are required to obtain a food handler’s card within 30 days of employment. Class schedules can be obtained at the EHD district offices listed on the front of this packet. Students must call or visit a district office to schedule themselves for a class.

2.       All food service establishments are required to have at least one certified food protection manager. A courtesy list of providers of this class is included in this packet. Mohave County does NOT offer this class.

a. Those establishments not required to have a certified food protection manager are as follows (unless the Environmental Health Specialist feels the manager needs more training due to multiple or repeat violations, or some other circumstance that would warrant the requirement).

i.     Food service establishments type I (includes mini marts that serve limited items such as coffee and hot dogs), retail food stores, bottled water plants, bars (that do not serve food), vending machine operators, ice manufacturing plants, temporary food establishments, mobile food (limited food – hot dogs/snow cones), refrigerated warehouses, food warehouses, wholesale food distributors, ice cream trucks, produce vendors and water vendors. 

 

The following steps are required to obtain a bottled water establishment permit

 

NEW ESTABLISHMENTS

1.       If your bottled water establishment has never been permitted before (you are the first owner), a plan review of the facility must be completed. The construction guide is available online or at any Environmental Health district office.

2.       A plan review application (contained in the construction guide) must be filled out completely and turned in with the floor plan of the bottled water establishment and the applicable plan review fee. Test results from a licensed laboratory that has tested the bottled water according to the quality requirements for bottled water in 21 CFR 165.110(b) (2003), incorporated by reference, on file with the Department, including no future editions or amendments, and available at http://www.gpoaccess.gov/cfr/index.html and from U.S. Government Printing Office, 732 N. Capitol Street, N.W.

Washington, D.C. 20401, must be included with the application.

3.       A plan review will be conducted of the proposed facility.

4.       A letter will be sent to you indicating approval or conditional approval of the plans.

5.       Once the Environmental Health Division (EHD) reviews and approves the plan, construction may begin. CONSTRUCTION MAY NOT BEGIN UNTIL THE PLAN REVIEW LETTER IS RECEIVED BY THE APPLICANT.

6.       When construction is completed, EHD must be called and a final inspection scheduled with an inspector.

7.       If the inspector approves the construction, your health permit may be obtained.

EXISTING ESTABLISHMENTS

1.       If the bottled water establishment has been permitted before and no changes are proposed, you must request a “consultation inspection” with an inspector. This inspection fee must be paid prior to the inspection being conducted.

2.       Should the inspector approve the opening of the bottled water establishment at the time of inspection, you may obtain the permit to operate.

3.       A plan review may be required for existing facilities at the discretion of the EHD. Should you need to go through the plan review process, follow the steps above.

 

Applicable licensing time frames (in days): Time frames can be found in the Arizona Administrative Code, R9-8-104

Type of Approval	Statutory Authority	Overall Time-frame	Administrative Completeness Review	Substantive Review
FOOD ESTABLISHMENT LICENSE	A.R.S. §36-136(H)(4)	60	30	30
Approval of Plans and Specifications under FC §8-201.11	A.R.S. § 36-136(H)(4)	90	30	60
Approval of HACCP PLAN under FC §8-201.13	A.R.S. § 36-136(H)(4)	90	30	60
Approval of Request for VARIANCE under FC §8-103.10	A.R.S. § 36-136(H)(4)	90	30	60

 

Name and telephone number of a person who can answer questions or provide assistance during the application process: Your assigned inspector either in person or at (928) 758-0704 (BHC); (928) 757-0901 (KGM); (928) 453-0712 (LHC). If you are unable to receive assistance, you may contact the Food Safety Supervisor at the Kingman office (number listed above).

 

Under ARS §11-1609, you may request that the County clarify its interpretation or application of a statute, ordinance, regulation, delegation agreement or authorized substantive policy statement that affects the issuance of your food establishment permit by providing the County with a written request that states: 1. Your name and address; 2. The statute, ordinance, regulation, delegation agreement or authorized substantive policy statement that requires clarification; 3. Any facts relevant to the requested ruling; 4. Your proposed interpretation of the applicable statute, ordinance, regulation, delegation agreement or authorized substantive policy statement or part of the statute, ordinance, regulation, delegation agreement or authorized substantive policy statement that requires clarification; 5. Whether, to the best of your knowledge, the issues or related issues are being considered by the County in connection with an existing license or license application.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

	MOHAVE COUNTY DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH DIVISION
BULLHEAD CITY 1130 HANCOCK ROAD ZIP 86442 (928) 758-0704		KINGMAN 3250 E. KINO AVENUE ZIP 86409 (928) 757-0901	LAKE HAVASU CITY 2001 COLLEGE DRIVE, STE. 95 ZIP 86403 (928) 453-0712

 

FOOD AND DRINK DEFINITIONS

 

APPROVED COMMISSARY means a catering establishment, restaurant, or any other place which has obtained a permit from the health department, in which food, food containers, or food supplies are kept, handled, prepared, packaged or stored. An approved commissary may also offer other required services including, but not limited to, water supply, wastewater disposal, dishwashing facilities, electrical hook-up, overnight parking, vehicle wash, and toilet/handwashing facilities.

 

FOOD CATERER means a facility that has equipment and vehicle(s) to transport meals and snacks to events for service to one specific, organized, known group of people (see examples below). Includes any establishment in which the process of preparing food products or food is carried on at one premise for service and consumption takes place at another off-site location for an event or other occurrence. [Examples of events catered by establishments in this industry are graduation parties, wedding receptions, business or retirement luncheons, and chamber of commerce events. This definition does not include delivery services such as pizza delivery or temporary events (community events)].

 

FOOD PROCESSING ESTABLISHMENT means a commercial establishment in which food is manufactured for human consumption.  The term does not include a food service establishment, retail food store, or commissary operation.

 

FOOD SERVICE ESTABLISHMENT means any place where food is prepared and intended for individual portion service, and includes the site at which individual portions are provided.  The term includes any such place regardless of whether consumption is on or off the premises and regardless of whether there is a charge for the food.  The term also includes delicatessen-type operation that prepares sandwiches intended for individual portion services.  The term does not include private homes where food is prepared or served for individual family consumption, retail food stores, and the location of vending food machines and supply vehicles.  Examples: cafeteria, cafe, coffee shop, grill, confectionery (non-processing), delicatessen, restaurant, short order care, tea room, luncheonette, soda fountain.

 

LOUNGES, BARS, TAVERNS means any place where beverages are dispensed and/or prepared and intended for individual portion service, and includes the site at which individual portions are provided regardless of whether there is a charge therefore.  Examples: bars, cocktail lounges, and taverns.

 

MOBILE FOOD UNIT means a vehicle-mounted food service establishment designed to be readily movable.

 

PRODUCE TRUCK means a mobile vehicle, which is limited to the sale of produce in season.  This excludes food preparation and is limited to retail only.

 

PUSHCART means a non-self propelled vehicle limited to serving non-potentially hazardous foods or commissary wrapped foods maintained at proper temperatures, or limited to the preparation and serving of frankfurters.

 

RETAIL FOOD STORE means a commercial establishment in which prepackaged food products are sold and/or dispensed to the public for human consumption, and included the site at which these products are provided.  The term does not include meat markets where meat is processed for sale.  Examples: grocery store (prepackaged), meat market (prepackaged), and health food store.

 

ROADSIDE MARKET means a food service establishment, which operates at a fixed location and is limited to the sale of produce in season.  This excludes food preparation and is limited to retail only.

 

TEMPORARY FOOD SERVICE ESTABLISHMENT means any food service establishment that operates at a fixed location for a temporary period of time, not to exceed a period of fourteen (14) days, in conjunction with a fair, carnival, circus, public exhibition, or similar transitory gathering.  This includes hot dog stands, soft drink stands, and hamburger stands.

 

COOK-OFF/COOKING CHALLENGE shall mean a cooking or food preparation contest in which participants prepare food, usually using their own recipes, held as a public event with the food for sale or given away to the public (e.g. chili cook-offs, salsa challenges, BBQ challenges, etc.).

 

	MOHAVE COUNTY DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH DIVISION
BULLHEAD CITY 1130 HANCOCK ROAD ZIP 86442 (928) 758-0704		KINGMAN 3250 E. KINO AVENE ZIP 86409 (928) 757-0901	LAKE HAVASU CITY 2001 COLLEGE DRIVE, STE. 95 ZIP 86403 (928) 453-0712

 

 

Food Establishment Classifications

 

 

The objective of the classification scheme is to provide a way to organize and prioritize food establishment inspections. The classification scheme is as follows:

 

 Type III Facility

o   The facility prepares and holds hot or cold food for more than 12 hours before serving; and/or o The facility cooks and cools a significant* number of goods during the food handling process; and/or

o   The facility prepares food for off-site service; and/or o The facility vacuum packs food; and/or

o   The facility serves a highly susceptible population

 

 Type II Facility

o The food prepared in the facility from new ingredients requires minimal assembly; and/or o Hot or cold food prep in the facility is restricted to same day service; and/or o Foods requiring preparation in the facility are from approved processing facilities

 

 Type I Facility

o   Only pre-packaged potentially hazardous foods are available or sold; and/or

o   The potentially hazardous foods served are commercially pre-packaged in an approved food processing facility; and/or

o   The facility only has limited preparation of potentially hazardous foods and beverages; and/or o The facility only serves beverages

 

A Sanitarian will review all of the processes in a facility and place the establishment in the most appropriate category. Some facilities, such as large retail grocery stores, may fall within more than one classification because of the variety of operations conducted.

 

*For the purposes of classifying food establishments in Mohave County, a “significant number” shall mean 3 or more products.