Full Text
CAYUGA COUNTY HEALTH DEPARTMENT Environmental Health Division Phone: (315) 253-1405 8 Dill St Fax: (315) 253-1478 Auburn, NY 13021 http://cayugacounty.us/food Checklist for Mobile Food Service Establishments Permit: Submit application, proof of Worker’s Compensation and Disability Insurance, and appropriate fee; see fee schedule Sketches/Plan: Drawings must be submitted before construction along with plan review fee Tentative Menu: Menu must be kept simple and no home prepared food is allowed. Water: Potable hot and cold running water must be provided. All water must be obtained from a municipal source or a water supply approved by the Health Department Ice: All ice used in food or that comes in contact with food must be made from potable water Ice can come from a designated commissary or purchased from a commercial retailer Ice must be protected from contamination Sinks: Three bay sink – indirect drain on sanitizer bay. Can be located at a designated commissary. Handwash sink(s) – soap, paper towels, and hot water at each Coolers/Freezers: Commercial cooler capable of keeping temperatures below 45°F, no home-type coolers Thermometers in each cooler (with 2° F Accuracy) Coolers must be used for their designed purpose (example: milk coolers can only keep food cold, they cannot cool hot food) Hot Holding Equipment: Capable of keeping perishable food above 140°F Cold Holding Equipment: Capable of keeping perishable food below 45°F Walls/Floors: All surfaces in mobile rig must be smooth and easily cleanable For walls, stainless steel or FRP board provide excellent cleanability For flooring, tile or linoleum are recommended Exhaust hood with filters for grills Lighting: Bright in areas for washing, preparation, storage, and coolers Dry Goods Storage Toxic chemical storage area – Separate from food storage Preparation Tables/Shelves: Metal is better than wood Utensil and equipment storage: Separate for clean and dirty Cutting boards: Made of a suitable, non-porous material (examples: hard maple, glass, hard plastic) Probe Thermometers: (0 - 220°F) – One for each cook, calibrated frequently (with 2°F Accuracy) Infrared thermometers cannot be used for measuring food temperature – they only take surface temperatures Sanitizer buckets: Must be present at all work stations whenever food is being handled. Mix: ½ cap regular unscented bleach with 1 gallon of water Gloves/Tongs/Deli napkins/etc.: To be used whenever handling ready-to-eat food and changed when contaminated Bare hand contact with ready-to-eat food is prohibited in New York State. Ice cream cabinet: – dipper well or method for storing scoops approved by the Health Department Buffet/Salad Bar: Sneeze guards are required Self-serve area: Counter over which food will be served/self-serve condiments placed. Adequate space for at least 2 customers standing side-by-side (one ordering, one using condiments) Clam/Shellfish tags: Must be kept for 90 days Garbage dumpster: Covered, leak-proof, non-absorbent, and vermin proof Liquid Waste Disposal: All liquid wastes should be stored in a holding tank and disposed of in accordance with all municipal laws, in a public sanitary sewer or a septic system Other: State approved CPR kit, choking poster Commissary: All mobile food service are required to have a commissary for washing dishes and storing food Home kitchens cannot be used as a commissary A typical commissary is a permitted Health Department kitchen or NYS Agriculture and Markets Facility Proof of commissary will be required prior to obtaining a permit