Check each box if you have submitted the following documents:
The following documents must be enclosed for review:
☐ Submit menu or complete listing of all foods and beverage items to be served.
☐ Plan of mobile food establishment (MFE) drawn to scale (minimum of 1” = 1’) showing location of equipment,
counters, plumbing, mechanical ventilation (hood and windows), the location of all electrical components. i.e.
batteries, generators, etc. and openings (doors and windows).
☐ Plumbing layout showing the location of the fresh water supply lines, hot and cold water lines, water pumps
(with gallons per minute flow rate), and wastewater line connections must be identified. All sinks must be
identified on the plans (i.e. hand wash sinks, 3-compartment). The fresh water tank and the wastewater tank must
be identified. Include dimensions of the tanks to verify the volume of each tank or copies of the manufacturer’s
specification, technical or catalog descriptions. Identify overflow vents or tubes.
Other items required for review:
☐ Finish schedules for the interior of the mobile food establishment including floors, walls, ceilings, coved juncture
bases, counters, tables, etc., to be completed below and submitted with this packet.
☐ Auxiliary equipment such as ice chests, barbecue units. salsa bars, etc. used for storage and/or food preparation
must be represented on the plan
☐ Wastewater disposal will be at this address: _______________________________________________________
Finish Schedule
Applicants must indicate the materials that will be used in each area listed below:
Area: Kitchen/Cooking Area
Floor _________________________________________________________________________________________
Base (floor/wall juncture) __________________________________________________________________________
Walls _________________________________________________________________________________________
Ceiling ________________________________________________________________________________________
The Person In Charge (PIC) as referenced in the Food Code sections, 2-101.11, 2-102.11, 2-103.11, 2-201.11 will be
responsible for the overall operation of the MFE. The PIC shall demonstrate to the Regulatory Authority knowledge of
food borne disease prevention and the requirements of the Food Code as it pertains to their own food operation. The
PIC shall be responsible for having employees report them information about their health and activities as they relate
to diseases that are transmissible through food.
In addition, the menu and manner for transportation, storage, cooking, preparation, and service of food and beverage
items must be specifically identified and evaluated by the Regulatory Authority. Any changes to the menu must be
submitted to and approved by the Regulatory Authority prior to operation.
