Mobile Food Type 1053 Guidelines (Minimum Food Preparation)

Definitions 

“Mobile Food Type 1053” means a food establishment that dispenses food that requires limited handling and preparation.

“Vehicle” means a device in, on or by which a person or property is or may be transported or drawn on a public highway, excluding devices moved by human power or used exclusively on stationary rails or tracks.  

“Commissary” means a food establishment that acts as a base of operation for a mobile food establishment, food vending establishment or an adventure food establishment.

Common Businesses that are permitted as Mobile Food Type 1053

Hot Dog Carts, Coffee Carts, Shaved Ice Carts, Kettle Corn Carts, etc.

Additional permit requirements

The Type 1053 is limited to assemble-serve, heat-serve and/or hold-serve operations.  For example, you plan to purchase commercially processed BBQ from the store, you may open the commercially processed food, reheat it, place it on a bun, and serve it to the customer from the unit. 

No raw animal food shall be prepared for service from the cart.

All produce must be purchased commercially pre-washed or be washed in advance at a permitted food establishment/ commissary.

All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department.

All food held for consumer self-service shall be wrapped or effectively dispensed to protect from contamination.

Plan review submittal requirements 

If the cart/unit has a current issued permit in another county in Arizona in accordance with state licensing requirements then a plan review is not needed, provided the cart/unit has not been modified and is operating within the limitations of this permit type.  If a Mohave County Plan Review is required,  the following will need to be provided for review to the Department:

• Complete set of plans to scale that are legible on 8.5”X11” paper
• Plan Review  
• Top View Layout/Equipment
• Side View Plumbing Schematic
• Proposed Menu (describe concepts)
• Fresh Water Tank Dimensions (5 - gallons)
• Waste Water Tank Dimensions (15% greater than the fresh water tank)
• Hand Wash Sink Dimensions (9” x 9”x 5”) 
• Combination mixing faucet of hot & cold water at the sink
• Fresh Water inlet at least ¾ inch
• Waste Water drain valve greater than 1 inch
• If adding a 3-compartment sink
  • 30-gallon fresh water tank
  • 6-gallon basin capacity
  •   Minimum flow rate of ½ gallon per minute
  •   Water temperature at least 110°F
  • 2-integral metal drain boards that are sized at least at 144 square inches
  • Waste water tank 15% greater than the fresh water tank
• All plumbing connections shall be different sizes
• Waste water tank on drain at lowest point of tank
• Water continuous & evacuated by opening valve
• Tanks fill connection at top or higher point
• NSF or FDA approved water hose (food grade)
• Water Heater or other approved hot water source
• Quick-Disconnect design (sewer & potable water)
• Design & Construction Materials used
• Food Contact Surface Materials
• Food Protection, Sneeze-Guards
• Storage Equipment/Steam Table
• All Equipment NSF/ANSI approved
• Lighting (50-ft candles)

Prior to the issuance of the permit, the inspector will verify that the construction of the unit/cart meets code requirements in addition to reviewing/verifying that the following have been provided:

•         Business Name on 2 sides and rear (3” high x 3/8 wide)
  • Commissary Agreement
  • Thermometers
  • Generators/Power Source
  • Pictures of unit 
• Note: An in-office pre-approval inspection is not required for those units that are currently permitted under the state licensing requirements. 

Plan Submittal Example