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Goldendale Office 115 W. Court St Box 103 Goldendale, WA 98620 [PHONE REDACTED] Klickitat County Health Department White Salmon Office 501 NE Washington St/ PO Box 159 White Salmon, WA 98672 [PHONE REDACTED] MOBILE UNIT APPLICATION Mobile trucks, trailers, and carts all require additional information to obtain approval. To avoid a delay in the approval of your application be sure to review the following information and answer the attached questions. The operating permit is based on the complexity of the operation. “MOBILE FOOD UNIT” is a readily movable food establishment as defined by WAC 246-215. “TCS FOODS” are foods that require temperature or time as a public health control. Mobile Low Risk ($250+$100/hr. Plan Review fee): No preparation, cooking, or reheating of food that require time or temperature control for safety (TCS foods). Exception given to beverage services. Examples include; all shelf stable items, pre-packaged cold holding of TCS foods, coffee drinks, beverages, baked goods (not containing a cream or custard filling); common establishments in this level include an espresso stand, a grocery store, convenience store with no food preparation, or wine tasting room with prepackaged items. Mobile Moderate Risk ($350+$100/hr. Plan Review fee): Food preparation and reheating of TCS foods is allowed, including cooking from raw. Items that are pre-packaged or pre-cooked and reheated for hot holding are discarded daily. This includes sandwich assembly, hot holding pre-cooked items, or any food preparation or portioning done by the establishment. Mobile High Risk ($500+$100/hr. Plan Review fee): This includes any and all food processes, such as cooling, or any specialized processes of food preparation, cooking, or packaging. GENERAL REQUIREMENTS FOR MOBILE FOOD UNITS Mobile units operating under complexity levels II and III may need a commissary kitchen. The commissary kitchen is an approved food establishment where food is stored, prepared, portioned, or packaged with the intent of serving or selling in a different location. Commissary kitchens from neighboring counties/state are allowed if a recent inspection can be provided with this application and a commissary agreement letter is submitted. A commissary must have the following; • Potable Water • Cooking Equipment • Mop Sink • Restrooms • 3 Compartment Sink • Food Preparation Sink • Refrigeration for Cooling & Cold Holding • Handwash Sink A commissary floor plan must be submitted with the commissary agreement letter and must show the following locations on the floor plan: • Handwash Sink • Food Preparation Sink • Refrigeration for Cooling & Cold Holding • Three Compartment Sink or Dishwasher • Mop or Service Sink • Ice Machine (if supplied) ---PAGE BREAK--- Goldendale Office 115 W. Court St Box 103 Goldendale, WA 98620 [PHONE REDACTED] Klickitat County Health Department White Salmon Office 501 NE Washington St/ PO Box 159 White Salmon, WA 98672 [PHONE REDACTED] MOBILE UNIT APPLICATION All food, equipment, utensils, paper products, water tanks, and cleaning supplies must be stored on the mobile unit or in the designated commissary kitchen. A garbage container must be provided for waste generated by the mobile unit. Copies or original food worker cards must be available with the mobile unit. Mechanical refrigeration is required for all food that must maintain 41F or below. Thermometers must be available in each unit. Ice, as a method of temperature control is only allowed for beverages. Equipment used to keep food hot must maintain 135F or above. Mechanical units are required, either powered by electricity or fueled by propane. All Temperature Control for Safety food (TCS) that is kept hot on the mobile unit must be served the same day or cooled properly at the commissary kitchen. No cooling and reuse of food is allowed on the mobile unit. All food must be protected from contamination. Work areas, food and single-service items must be protected from customer contamination by sneeze guards, dome lids, or other approved methods. Detailed methods of food preparation are required for all foods being prepared in the commissary kitchen and the mobile unit. Handwash sinks for newly constructed mobile units must be easily accessible and cannot be located underneath counters (slide-out) or in locations that make access difficult. If the only option is a slide-out water unit, there must be a method to “lock” the sink in the open position during service hours. All sinks must have hot water capable of reaching 100F. The number of menu items may be restricted due to mobile unit size limitations or commissary accessibility and storage. The freshwater tank must be able to hold 35 gallons or more. The wastewater tank must be at least 15% larger than the freshwater tank and must be emptied in an approved method. If the applicant plans to wash equipment on the mobile unit the three-compartment sink must be sized appropriately to accommodate the largest piece of equipment being cleaned. Ventilation hoods are required for any cooking equipment or method that produces grease. If deep fryers are used, a tight fitting, heat resistant cover shall be locked in place for the safe transport of hot grease. Pictures help speed up your review. If the mobile unit is pre-built, provided pictures of the outside and inside of the structure. The following is necessary prior to being permitted; • Complete application with applicable fees • Cooking & Cooling Equipment List • Menu & Equipment List • Method of food prep steps • Methods for Cleaning & Sanitizing • Mobile Unit Floor Plan & Finish Schedule • Commissary Requirements (if any) • Labor & Industries Approval ---PAGE BREAK--- Goldendale Office 115 W. Court St Box 103 Goldendale, WA 98620 [PHONE REDACTED] Klickitat County Health Department White Salmon Office 501 NE Washington St/ PO Box 159 White Salmon, WA 98672 [PHONE REDACTED] MOBILE UNIT APPLICATION The original permit, or a copy, must be with mobile unit at all times. A Labor and Industries inspection and seal of approval are necessary to operate a mobile unit in Washington State. The seal of approval must stay with this mobile unit at all times. Washington State Labor and Industries regulations govern the safety of design and installation of plumbing, heating, and electrical equipment. Contact Labor and Industries, Factory-Assembled Structures for details. Department of Labor and Industries Factory Assembled Structures 7273 Linderson Way SW PO Box 44430 Olympia, WA 98504-4430 [PHONE REDACTED] Continue to the next page. ---PAGE BREAK--- Goldendale Office 115 W. Court St Box 103 Goldendale, WA 98620 [PHONE REDACTED] Klickitat County Health Department White Salmon Office 501 NE Washington St/ PO Box 159 White Salmon, WA 98672 [PHONE REDACTED] MOBILE UNIT APPLICATION FACILITY INFORMATION Facility Name: Site Address: OWNER INFORMATION Name: Mailing Address: City: State: Zip: Owner Phone: Owner Email: HOURS OF OPERATION Sunday Monday Tuesday Wednesday Thursday Friday Saturday If operating seasonally, please checkmark the months of operations. ☐ January ☐ February ☐ March ☐ April ☐ May ☐ June ☐ July ☐ August ☐ September ☐ October ☐ November ☐ December As the owner and operator of the facility, I do hereby make application for a permit to operate a food service establishment in compliance with the Rules and Regulations of the State Board of health for Food Service Chapter 246-215 WAC. I understand that this permit is NON-REFUNDABLE and NON-TRANSFERABLE to a new owner or location. Signature: Date: ---PAGE BREAK--- Goldendale Office 115 W. Court St Box 103 Goldendale, WA 98620 [PHONE REDACTED] Klickitat County Health Department White Salmon Office 501 NE Washington St/ PO Box 159 White Salmon, WA 98672 [PHONE REDACTED] MOBILE UNIT APPLICATION Facility Name: Will the mobile unit operate on a route? ☐Yes ☐No If the unit will be on a route, please provide the route below: Will you have more than one sales site? ☐Yes ☐No If yes, how many? Please list the locations of sales: What are the hours of operation for the mobile unit? Is the sales site restroom available at all times of operation? ☐Yes ☐No Is a key required to access the sales site restroom? ☐Yes ☐No Have you included a floor plan and equipment list for the mobile unit? ☐Yes ☐No Have you included a floor plan and equipment list of the commissary? ☐Yes ☐No Are there any pictures of the mobile unit included with this application? ☐Yes ☐No Are both hot and cold water available at the handwash sink? ☐Yes ☐No What is the size of your freshwater tank? What is the size of your wastewater tank? Where will you be emptying the wastewater tank? Where will be discarding your refuse? Where will refrigerated items be stored over night? ---PAGE BREAK--- Goldendale Office 115 W. Court St Box 103 Goldendale, WA 98620 [PHONE REDACTED] Klickitat County Health Department White Salmon Office 501 NE Washington St/ PO Box 159 White Salmon, WA 98672 [PHONE REDACTED] MOBILE UNIT APPLICATION Please describe what you will do with left over cooked food at the end of service each day? Have you acquired all sales site agreements with the associated parties? ☐Yes ☐No (please provide those, if any) Where will the mobile unit be stored overnight? Will the mobile unit be connected to electricity overnight? ☐Yes ☐ No Will the mobile unit be connected to electricity at the sales site(s)? ☐Yes ☐ No Is a Labor and Industries approval included with this application? ☐Yes ☐ No Is there a three compartment sink available with the mobile unit? ☐Yes ☐ No Have you included a menu with this application? ☐Yes ☐ No Have you included a method of food preparation with this application? ☐Yes ☐ No If necessary, have you included your commissary agreement with this application? ☐Yes ☐ No -Continue to the Next Page- ---PAGE BREAK--- E ESTABLISHMENT EQUIPMENT LIST FACILITY NAME: List all food service equipment, include the make and model numbers. Examples include but are not limited to, refrigerators, sinks, ovens, steam tables, blenders, ice machines, and ALL countertop appliances. If the make and model number cannot be found, please provide a picture of the item. Ensure to show all items from the equipment list on the floor plan. All items must be commercial grade and meet ANSI standards (NSF, ETL, or UL Sanitation Listed). Example: Equipment Make Model Ice Machine GAPP IM-987 Rice Cooker Procter Silex 37560R Reach In Refrigerator Supera R3R-1 Please submit the floor plan, finish schedule, and the equipment list together. Equipment Make Model If necessary, please ask for a second page. ---PAGE BREAK--- MENU & FOOD PREPARATION STEPS Facility Name: The menu review and the flow of food through an establishment is one of the most vital processes to prevent food borne illness. A menu or listing of all of the food and beverage items being offered to consumers must be submitted. During this plan review process KCHD staff look at food flow through receiving, storage, preparation, and end service to the consumer. The source of food and quantity of food served is reviewed along with how you prepare and store food. It is important to note here that having the correct facilities will often control what menu items can be served. There are three standard food processes the majority of establishments use; 1. FOOD PROCESSING WITH NO COOKING STEP a. Receive. Store. Prepare. Hold. Serve i. Examples include; salads, deli meats, sandwiches, cheeses, sashimi 2. FOOD PREPARATION FOR SAME DAY SERVICE a. Receive. Store. Prepare. Cook. Hold. Serve. i. Examples include; hamburgers, fried chicken, hot dogs 3. COMPLEX PROCESSES a. Receive. Store. Prepare. Cook. Cool. Reheat. Hot Hold. Serve. i. Examples include; refried beans, leftovers, rice ii. Some complex processes may require a variance or HACCP Knowledge of how the food flows through the establishment from receiving to the consumer is extremely important and very useful when establishing critical control points to prevent foodborne illness. Knowing these critical control points is also crucial for active managerial control. During review special attention is given to food items and processes that involve; • Multiple ingredients being assembled or mixed • Time and temperature control for safety (TCS) foods • Foods prepared or held for several hours prior to service • Foods requiring cooling and reheating • Foods with multiple step processing (passing through the danger zone multiple times) Provide the food preparation steps for all menu items. Include how each menu item is obtained, stored, prepared, cooked, hot held before serving, or thawed. Menu items that are prepared in an identical way may be grouped together. Ready to eat items with minimal food preparation steps can be omitted. The next page contains a few examples of proper food preparation steps. You may also opt to use a traditional food flow chart. ---PAGE BREAK--- MENU & FOOD PREPARATION STEPS Examples: BBQ Pork/Beef/Chicken: All meats are delivered frozen and stored in the walk-in refrigerator to thaw. After the meats are thawed, they are marinated in our house sauce over night in the walk-in cooler. Meats are then cooked in the smoker; pork cooked to 145F, beef cooked to 145, and chicken cooked to 165F. After cooking, the meats are shredded and mixed with our BBQ sauce and cooled in hotels pans at a 2 inch food depth in the walk-in cooler. After the meats reach 41F we cover them with plastic wrap. Meats are then reheated to 165F in the steamers then adjusted to hot hold at 135F. Leftover items are cooled in the walk-in cooler with hotel pans at a 2 inch food depth. Ham/Turkey/Roast Beef Sandwiches: All deli meats are purchased pre-cooked and delivered at or below 41F. Items are transferred to the deli walk-in cooler to cold hold. Deli meats are sliced, portioned, and placed in the preparation reach-in refrigerator daily. All fruits and vegetables are rinsed each morning in the food preparation sink and stored in the reach-in deli refrigerator. Sandwiches are made to order cold, or heated on a panini grill. Employees will don gloves during the preparation of all ready to eat sandwich items. Bubble Tea: Tapioca pearls are purchased dehydrated. Two cups of tapioca pearls are cooked on the stove in boiling water for 30 minutes. Once the pearls are soft, they are placed in the colander to drain and then placed at 2 inch food depth uncovered in the walk-in refrigerator to cool. The next day, cold tapioca pears are portioned and then placed in the reach-in cooler. Flavors are mixed and tapioca pearls are added per customer order. Chicken Salad: Raw chicken is purchased frozen and thawed in the walk-in refrigerator. Chicken is marinated overnight in the walk-in refrigerator. Chicken is then cooked on the grill to 165F. After the cooking process, the chicken is sliced, placed in a hotel pan, and cooled overnight in the walk-in cooler. After the chicken is cooled to 41F, it is portioned into individual servings and placed in the reach-in refrigerator until order. Chicken is then mixed with greens and salad toppings per order. All salad greens are rinsed each morning in the food preparation sink and stored in the reach-in cooler. Please attach your method of food preparation steps to this example. ---PAGE BREAK--- LIST OF WHOLESALE FOOD SUPPLIERS FACILITY NAME: List all food and beverage suppliers you will be using. Supplier Contact Information If necessary, please ask for a second page.