SECTIONS 114294-114327 - California Statutes

HEALTH AND SAFETY CODE

SECTION 114294-114327

114294. (a) All mobile food facilities and mobile support units
shall meet the applicable requirements in Chapters 1 to 8, inclusive,
and Chapter 13, unless specifically exempted from any of these
provisions as provided in this chapter.
(b) The enforcement agency shall initially approve all mobile food
facilities and mobile support units as complying with the provisions
of this chapter and may require reapproval if deemed necessary.
(c) Each mobile food facility that is either a special purpose
commercial modular and coach as defined by Section 18012.5 or a
commercial modular coach as defined by Section 18001.8 shall be
certified by the Department of Housing and Community Development,
consistent with Chapter 4 (commencing with Section 18025) of Part 2
of Division 13, and regulations promulgated pursuant to that chapter.
In addition, the enforcement agency shall approve all equipment
installation prior to operation.

114295. (a) Except as specified in subdivision (b), all mobile food
facilities shall operate in conjunction with a commissary, mobile
support unit, or other facility approved by the enforcement agency.
(b) This section does not apply to mobile food facilities that
operate at community events as defined in Section 113755 and that
remain in a fixed position during food preparation and its hours of
operation.
(c) Mobile food facilities shall be stored at or within a
commissary or other location approved by the enforcement agency in
order to have protection from unsanitary conditions.
(d) Mobile support units shall be operated from and stored at a
designated commissary and shall be subject to permitting and plan
review.
(e) Notwithstanding any other provisions of this section, a mobile
food facility that is engaged in food preparation, other than
limited food preparation, as defined in Section 113818, shall not
operate in conjunction with a mobile support unit.

114297. (a) Mobile food facilities shall be cleaned and serviced at
least once daily during an operating day.
(b) Except as specified in subdivision (c), all mobile food
facilities shall report to the commissary or other approved facility
on a daily basis.
(c) Mobile food facilities that are serviced by a mobile support
unit and that do not report to a commissary on a daily basis shall be
stored in a manner that protects the mobile food facility from
contamination. All food shall be stored at the commissary or other
approved facility at the end of the operating day.
(d) Mobile support units shall report to a commissary or other
approved facility for cleaning, servicing, and storage at least
daily.

114299. (a) Except as specified in subdivision (c), the business
name or name of the operator, city, state, ZIP Code, and name of the
permittee, if different from the name of the food facility, shall be
legible, clearly visible to consumers, and permanently affixed on the
consumer side of the mobile food facility and on a mobile support
unit.
(b) The name shall be in letters at least 3 inches high and shall
be of a color contrasting with the vehicle exterior. Letters and
numbers for the city, state, and ZIP Code shall not be less than one
inch high.
(c) Notwithstanding subdivision (a), motorized mobile food
facilities and mobile support units shall have the required
identification on two sides.

114301. (a) Except to the extent that an alternative construction
standard is explicitly prescribed by this section, construction
standards for mobile food facilities that are subject to Part 2
(commencing with Section 18000) of Division 13 shall be governed by
that part.
(b) Mobile food facility equipment, including, but not limited to,
cooking equipment, the interior of cabinet units, and compartments,
shall be designed and made of materials that result in smooth,
readily accessible, and easily cleanable surfaces.
(1) Unfinished wooden surfaces are prohibited.
(2) Construction joints and seams shall be tightly fitted and
sealed so as to be easily cleanable. Silicone sealant or equivalent
waterproof compounds shall be acceptable, provided that the gap is
smaller than one-quarter inch and applied smooth so as to prevent the
entrance of liquid waste or vermin.
(3) Except as specified in Section 114314, nonportable equipment
shall be an integral part of the primary unit.
(c) Mobile food facilities that handle potentially hazardous
foods, except for prepackaged frozen ready-to-eat foods, whole fish,
and whole aquatic invertebrates, shall be equipped with refrigeration
units as defined in Section 113885.
(d) All new and replacement gas-fired appliances shall meet
applicable ANSI standards. All new and replacement electrical
appliances shall meet applicable Underwriters Laboratory standards.
However, for units subject to Part 2 (commencing with Section 18000)
of Division 13, these appliances shall comply with standards
prescribed by Sections 18028, 18029.3, and 18029.5.
(e) Space around pipes, conduits, or hoses that extend through
cabinets, floors, or outer walls shall be sealed. The closure shall
be smooth and easily cleanable.
(f) Equipment in which spillage is likely to occur shall have a
drip tray fitted so that spillage drains into a waste tank.
(g) All equipment shall be installed so as to be easily cleanable,
prevent vermin harborage, and provide adequate access for service
and maintenance.
(1) Equipment shall be spaced apart or sealed together for easy
cleaning. There shall be a minimum of four inches of unobstructed
space provided for sanitary maintenance beneath counter mounted
equipment or between the sides of adjacent equipment.
(2) Portable equipment or machinery need not comply with the
minimum leg height requirement.
(3) Threads, nuts, or rivets shall not be exposed where they
interfere with cleaning. Threads, nuts, or rivets that interfere with
cleaning shall be sealed or capped.
(4) All floor mounted equipment shall be sealed to the floor to
prevent moisture from getting under the equipment, or it shall be
raised at least six inches off the floor by means of an easily
cleanable leg and foot.
(h) Floors, walls, and ceilings of all enclosed food preparation
areas shall be constructed so that the surfaces are impervious,
smooth, and easily cleanable. Floor surfaces shall provide employee
safety from slipping. The juncture of the floor and wall shall be
coved with a 3/8 inch minimum radius coving, with the floor surface
extending up the wall at least four inches.
(i) Notwithstanding Section 114143, ground or floor surfaces where
cooking processes are conducted from a grill, barbecue, or other
unenclosed cooking unit on a mobile food facility shall be
impervious, smooth, easily cleanable, and shall provide employee
safety from slipping. Ground or floor surfaces in compliance with
this section shall extend a minimum of five feet on all open sides of
where cooking processes are conducted.

114303. (a) Employee entrance doors to food preparation areas shall
be self-closing and kept closed when not in use.
(b) The mobile food facility, and all equipment and utensils shall
be protected from potential contamination, and kept clean, in good
repair, and free of vermin.
(c) During transportation, storage, and operation of a mobile food
facility, food, food-contact surfaces, and utensils shall be
protected from contamination.
(d) The permitholder of an unenclosed mobile food facility
handling nonprepackaged food shall develop and follow written
operational procedures for food handling and the cleaning and
sanitizing of food-contact surfaces and utensils. The enforcement
agency shall review and approve the procedures prior to
implementation and an approved copy shall be kept on the mobile food
facility during periods of operation.

114305. (a) During operation, no food intended for retail shall be
conveyed, held, stored, displayed, or served from any place other
than a mobile food facility, except for the restocking of product in
a manner approved by the enforcement agency.
(b) Food preparation counter space shall be provided commensurate
with the food operation, adjacent to all cooking equipment.
(c) Except as specified in subdivision (d), food products
remaining after each day's operation shall be stored in an approved
commissary or other approved facility.
(d) Potentially hazardous foods held at or above 135