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Public Health &Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT PLAN REVIEW AND PERMITTING GUIDE
Preparing to open a new or remodeled mobile food unit requires careful planning and the approval from Thurston
County Public Health and Social Services (Health Department). The Health Department is one of several agencies from
which you will need a permit in order to operate your mobile food business. The purpose of this Mobile Food Unit Plan
Review and Permitting Guide is two-fold:
A. To provide a resource of information and specifications concerning mobile food unit requirements and
to assist those who are starting out in the business or those who are currently operating an existing
mobile food unit business in Thurston County.
B. To make available the required application, checklist, and relevant forms which need to be filled out to
submit a complete mobile food unit application package in order to begin the plan review approval
process with the Health Department.
An additional source of information and requirements other than this guide is the Washington State Retail Food Code
Chapter 246-215. This code, which governs the sanitation of restaurants and other food establishments, sets forth the
requirements for the operation of food establishments, and contains specific requirements for operation and safe food
handling within mobile food units. This code is available for pickup at the Health Department or can be downloaded
from the Washington State Department of Health website at http://www.doh.wa.gov/ehp/food/ruleworkingdoc.pdf.
OVERVIEW OF THE PLAN REVIEW APPROVAL PROCESS
The plan review approval process begins by filling out and submitting a complete mobile food unit application package.
To assist with the process, a detailed check list is included with the application package and shall be used in conjunction
with the relevant forms provided; thus, assisting with the overall organization and preparedness of the package.
Following the checklist, reviewing the guide, and referencing the Washington State Retail Food Code may offer a better
understanding of the Health Department’s requirements and standards, and as a result, minimize delays and circumvent
any complications or misunderstandings that may arise as we proceed with your project.
The amount of time to INITIALLY complete a mobile food unit plan review is generally two weeks, but this varies on a
case by case basis. The success of the application package not only depends on the quality of information received, but
the quantity of information. There are many circumstances why a plan review may be postponed, but until all the
required information is received, the mobile food unit plan review approval process is not to proceed. Upon receiving
all the required information, we are reliant on the information being correct or sufficient; as a result, the time it takes to
complete the plan review may be extended thus increasing the fees until plan approval status has been reached.
The bottom line...when completing this application at home, it is advised not to hurry through it, but be thorough.
For questions or concerns about mobile food units, please contact the health department at 360-867-2667
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Mobile Food Unit Plan Review
& Permitting Guide
THURSTON COUNTY PUBLIC HEALTH
& SOCIAL SERVICES
Environmental Health Division
Food & Environmental Services Section
www.co.thurston.wa.us/health/ehfood
412 Lilly Road NE
Olympia WA 98506
Version 1.0 – December 2011
Phone: 360-867-2667
Fax: 360-867-2600
TDD: 360-867-2603
Version 1.0 - Dec 2011
Page 1 of 14
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT PLAN REVIEW AND PERMITTING GUIDE
I.
GENERAL INFORMATION:
This guide is an overview of mobile food units plan review and permit requirements and should not be considered allinclusive. All mobile food units, such as: mobile trucks; trailers; or push carts selling or giving away foods or any item that
requires temperature control MUST have a valid Thurston County Public Health and Social Services (Health Department)
Mobile Food Unit permit to operate. To obtain a permit all mobile food units must be reviewed and approved by the Health
Department in accordance with the Washington Administrative Code (WAC) 246-215 and any existing mobile food unit
policies and guidelines. In addition to this guide, please refer to WAC 246-215-121 Chapter 9 for specific requirements for
mobile food units. Please note, the initial plan review process takes two weeks, although sometimes longer depending how
complete, accurate, and legible the application is.
Mobile food unit (MFU) is defined as a readily movable self-contained food establishment that can be pushed,
driven, or towed (without the removal of structural parts). When operating the MFU from a fixed location or on an
established daily route it shall return to a commissary or servicing area on a daily basis or more often as necessary.
NOTICE: The Key Components a MFU applicant needs to consider prior to submitting an application are:
1. Checking with city/county planning or zoning department for requirements and restrictions.
2. Commercial grade equipment available for preparing, cooking, hot holding, and refrigeration for all foods.
3. Pressurized plumbing system with hot and cold water to serve a hand sink and other appropriate sinks.
4. A commissary agreement with a permitted food establishment equipped to support the MFU.
In essence, an MFU is a vehicle, trailer or pushcart used to transport, assemble, and serve food that has primarily been
prepared by a food establishment or commissary. Unless regulated by city ordinances, there is no size limit to an MFU,
although they must meet the following basic requirements or understanding prior to submitting any plans for approval.
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An MFU is not a restaurant. MFUs are recognized by this Health Department as a mode of vehicle built to receive
and transport already prepared foods from an existing food establishment (commissary), then where food is
commonly assembled on site while inside the MFU, and later served that same day to the customers.
The MFU must be a vehicle, trailer, or pushcart, and must NOT require a special use permit from the State
Department of Transportation to operate or transport. Bicycles or other self-powered modes of transport will not
be permitted as an MFU to prepare and sell food(s), but they may be permitted for transporting and selling
commercial prepackaged foods(s) and beverages if the transport vehicle is approved for such type of service.
Moveable buildings are not considered readily moveable and therefore not mentioned as an MFU in this guide.
Knockdown food facilities are not considered as an MFU, such as a pop up canopy with equipment setup and
hauled to and from a location by a vehicle or trailer. Such facilities are limited to public events, but only after
applying for and receiving a temporary food establishment permit from the Health Department.
MFU’s shall be movable at all times during operation, meaning the MFU shall have inflated tires, be operable, and
have no permanent connections to any public utility service (including water, sewer, electricity, and gas).
Unless otherwise approved, the MFU shall be seen as one integral part. No outside equipment or accessories.
Until fully reviewed, approved, and permitted, the MFU may not operate in Thurston County
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II.
PLAN REVIEW APPLICATION INFORMATION:
1. FEES: Despite the menu, size, or type of mobile food unit (MFU), all new operations require submission of MFU
plan review fees.
• The 2012 application and plan review fee is $170.00 and covers 1.0 hour of plan review.
• Plan reviews exceeding 1.0 hour is charged an additional $170 per hour for plan review.
• The annual MFU permit fee is risk based. Except for push carts, MFU’s are considered high risk.
• Any changes or additions to equipment, menu, or operation will require further plan review time and
subject to additional plan review fees if necessary.
• The plan review fee is NOT REFUNDABLE.
APPLICATION AND REQUIRED DOCUMENTATIONS: Complete the entire MFU application and include ALL relevant
forms (i.e. food flow plan, equipment, site map/schedule, commissary and restroom agreements, water source, and
waste water disposal verifications) that are provided. Please allow at least two weeks to complete the initial review.
It’s important to submit the application packet in its entirety to reduce the time and cost to complete the plan review.
If all the requested information from the checklist is not included, it will delay the plan review and a letter will be sent
requesting additional information. If we do not receive the additional information required, the plans will be denied and
returned to the applicant.
MFU applications, including all necessary forms, are available on our website at
http://www.co.thurston.wa.us/health/ehfood/pdf/MobileFoodUnitApp.pdf
HINT: Prior to making any financial commitments or submitting any application packet to our office for review,
we encourage you to review this guide carefully then schedule an appointment with us to discuss your ideas and
ask any questions or concerns you may have about your project. The appointment may be scheduled for up to 30
minutes (at no cost) to answer any questions about your mobile food business. To make the meeting productive
and beneficial, please have your questions prepared in advance.
2. MENU AND FOOD FLOW PLAN: A complete menu (listing of foods) for your MFU operation shall be provided,
along with a description of all food preparation steps (i.e. Food Flow Plan). MFU equipment requirements may
vary depending on the menu items and food safety risks associated with preparation of certain foods. Mobile
food units, with the exception of push carts, are routinely categorized as high risk.
MENU REQUIREMENTS:
• List all food and beverages to be served or given away. Include whether foods are packaged or how
foods are dispensed or stationed on the MFU (i.e. condiments). It is the department’s discretion to limit
or restrict proposed menu item(s) if it is determined that the item(s) is not suitable to be served from an
MFU.
• All food items used or sold shall be from an approved source. Upon request, vendor contact
information or receipts shall be made available. Use of foods and beverages (including condiments)
prepared or stored in unapproved kitchens, garages, etc. is prohibited.
• Use good judgment when deciding on a menu. Keep the menu simple.
• Purchasing a used MFU with all the equipment included or having one custom built, may lead to
setbacks and/or disappointment. Be familiar with the menu and equipment needed prior to purchasing
an MFU. Both the menu and the equipment on board must be a good match.
• Any menu changes shall be pre-approved by the health department. Failure to obtain prior approval for
a menu changes may result in closure of your MFU.
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FOOD FLOW PLAN:
• Compared to restaurants or delis, Mobile food units (MFU) have limitations associated with them. Not
all foods are suitable for MFU operations. Menu and preparation steps will be restricted. MFU’s need
to keep their menu items simple by reducing the number of food preparation steps. Multiple food
preparation steps should only occur inside an approved commissary. Commercial prepackaged and/or
pre-cooked products are encouraged in MFUs.
• Provide all food preparation steps for each of the menu item(s), including any prepared condiments
and/or side dishes. Include what item(s) are prepared or cooked at the commissary and what food
preparation steps will occur inside the MFU.
• The food flow plan should confer how food is received, prepared, when/where it is made, how it is
cooked, reheated, cold/hot holding, and how it is packaged or served to the customer. Also, discuss the
handling of food after closing. Refer to enclosed example of a food flow plan.
• COOLING FOODS ON MFU’s IS PROHIBITED. Cooling is only allowed at the commissary.
3. FLOOR PLAN, CONSTRUCTION DETAILS: All MFU’s are evaluated on an individual basis and design requirements
may sometimes vary depending on the scope of the menu. The applicant/owner of an MFU must submit plans
that illustrate the floor plan, finish schedule and overall dimensions of the MFU.
IT IS NOT ADVISABLE TO CONSTRUCT, MODIFY OR REMODEL ANY MFU UNTIL THE PLANS HAVE BEEN REVIEWED
AND APPROVED BY THE HEALTH DEPARTMENT. WE CANNOT DETERMINE IF THE PROPOSED DESIGN AND
PROPOSED MENU COMPLIMENT EACH OTHER UNTIL BOTH HAVE BEEN REVIEWD.
Only submit complete, accurate, and legible plans that include, but are not limited to, the following:
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Provide scaled drawing of the layout/floor plan of the MFU and the commissary. Include dimensions
(length, width and height) of the MFU.
Provide scaled elevation drawings of the sides, front and back view of the mobile food unit, including
any storage compartment(s), equipment, displays, window(s), etc.
Show layout of all equipment and supplies including cash registers, sinks, refrigerators, tanks, steam
tables, grease hood, trash cans, storage compartments, shelves, grill, heater, fryers, etc.
When designing a MFU, always think about cleaning practicability. As an example, when installing and
securing down equipment (i.e. fryers, grills, tables, etc.) that are adjacent to one another, the
equipment should be flushed and sealed OR provide enough clearance to easily clean in-between and
under all of the equipment.
Provide the finish schedule for the MFU’s walls, ceiling, and floor. Materials shall be smooth, durable,
nonabsorbent, and easy to clean and maintain. Bare or exposed wood is not allowed.
Identify and show the location of lighting inside the MFU. There must be at least 50 foot candles inside
the MFU and all lights shall be protected from shattering.
Overhead protection is needed for MFU’s operated outdoors and/or where food is not covered.
Overhead protection shall consist of, but not limited to, roofing, ceiling, awnings, or umbrellas.
Permanent structures outside the MFU will require building department approval. Barbecues must
include a closing lid so overhead protection is not required.
The MFU shall be constructed and arranged so that food, drink, utensils, paper products, and equipment
will not be exposed to insects, dust, and other contaminants.
Occupied MFU shall have a solid/tight fitting doorway for ingress and egress. MFU’s equipped with
ramps, rollup, or cargo doors must remain closed or properly screened during operation.
Provide as many electrical outlets as needed to avoid extension cords from hindering cleaning,
preventing equipment power failure, and from cluttering the work space inside the MFU.
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DEPARTMENT OF LABOR AND INDUSTRIES (L&I):
Whether new, used or remodeled, all occupied
mobile food units (MFU) must obtain approval from
L&I,
which governs portable structures for such things as
electrical wiring, plumbing, and any mechanical
systems, such as gas piping, heating, cooling
equipment, and fire safety. Think of L&I as your
“building department” for portable structures. The
applicant/owner shall provide documentation that L&I has approved and inspected your MFU before the health
department can give final approval. Once approved, you will receive a decal from L&I, as pictured above to affix
outside the MFU.
4.
Washington Department of Labor and Industries can be contacted at 360-902-5799, through their website at
www.lni.wa.gov/tradeslicensing/fas/types/vendmed/default.asp or writing Washington State Department of
Labor and Industries P.O. Box 44810 Olympia, WA 98504-4810.
5. DEPARTMENT OF MOTOR VEHICLES: The MFU (trailer or vehicle) must be registered by the Washington State
Department of Motor Vehicles (DMV). If using a trailer as an MFU or to haul a push cart, proof of ownership or
written permission of a vehicle capable to tow the MFU is also required.
6. OTHER JURISDICTION AND GOVERNMENT AGENCIES: Contact your city or county officials where you are
proposing to operate the MFU so you can complete any applications for additional permits. Depending on
jurisdictions, additional approval due to zoning requirements or other applicable ordinances may be required.
Upon request, the MFU owner or applicant will need to provide documentation to the health department
indicating they have jurisdiction approval to operate their MFU at their chosen location(s).
7. PLUMBING SYSTEM DIAGRAM AND DETAILS: Provide information on the entire plumbing system. The
following items shall be followed when designing and constructing the water system for the MFU:
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The water system is designed and constructed in an approved manner in accordance to the Washington
State Retail Food Code Working Document, Chapter 5.3 for Mobile Water Tank and Mobile Food
Establishment Water Tank (see page 12 for the link to the Retail Food Code Working Document).
Provide plumbing schematic drawing of both fresh and wastewater system. All food contact equipment
requiring drainage, such as refrigerators (non-evaporator type), ice, soda, and espresso machines must
be plumbed to the holding tank. (see example on next page)
Provide specifications on the hot water tank. There must be sufficient hot water to fill two of the three
sink compartments and still enough hot water for hand washing all at one time.
Water pumps shall provide at least 10 p.s.i. Gravity water systems are not allowed on MFUs.
Fresh water must be from an approved source and the tank refilled thru a food-grade hose.
The fresh water supply tank shall have 5 gallons minimum capacity for hand washing alone. With
additional sinks installed on the MFU, fresh water tanks shall be sized to provide enough hot and cold
water for hand washing, food preparation, utensil cleaning, sanitizing, and facility cleaning on the MFU.
Ideally, the freshwater tank should have a minimum 35 gallon capacity and 42 gallon capacity for
wastewater. The number or types of sinks required is menu based.
The wastewater holding tank must have at least fifteen percent more capacity than the fresh water
supply tank. External wastewater storage tanks are not allowed. Once the wastewater tank is nearly
full, the MFU must move to empty the tank at their approved disposal location or transfer it to an
approved wastewater caddy to transport and dispose the wastewater.
Multiple removable wastewater storage tanks adding up to the required storage tank size are not
allowed. A single wastewater tank is required and must be an integral part of the MFU.
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[EXAMPLE: PLUMBING SCHEMATIC (note air gap between sinks and waste tank)]
8. EQUIPMENT AND SINKS: Depending on the menu items served, specific sinks and equipment will be required.
Only the menu and equipment provided to this department for approval will be permitted. Unless otherwise
approved, the following items shall be required for mobile food units (MFU):
• Provide a list of all equipment. Use the equipment list form provided.
• All equipment (including utensils, and pots) such as stoves, burners, BBQ’s, grills, fryers, microwaves,
refrigerators, hoods, blenders, espresso machines, steam tables, rotisseries, etc. must be commercial
grade and have the certified NSF stamp or equivalent.
• Residential (i.e. Maytag) or recreational (i.e. Coleman) type equipment shall not be used for MFUs when
storing potentially hazardous foods. An exception is allowed for restricted menu push carts with the
use of ice chests for cold holding hotdogs and/or milk only.
• All equipment and supplies must be stored within/on the MFU or in the commissary.
• Refrigeration requirements are based on the menu. Adequate refrigerated storage must be available
for the separation of (high risk) potentially hazardous foods and ready-to-eat foods.
• Sufficient power (such as on site power or proper generator) is required at each location to operate ALL
cooking equipment and refrigeration or freezers simultaneously. Generators and gasoline containers
must be stored away from food preparation and storage areas.
• Any equipment additions to the MFU shall require prior approval before installation.
• A hood is required if cooking equipment is installed, such as fryers, grills, rotisseries, etc.
√ ADDITIONAL SINK REQUIREMENTS:
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The MFU must provide a separate hand wash sink for employees that is accessible at all times of
operation. Ideally, the sink size should be approximately 9 inches wide by 9 inches long and 5 inches
deep. It shall be equipped with a mixing faucet capable of delivering a minimum of one gallon/minute,
hot (min. 100˚F) and cold water, soap, single-use towels, and a posted handwash sign. Splash shield(s)
on side(s) of sinks may be required to protect from cross-contaminating food. If the hand sink is stored
on moving tracks inside a cabinet or draw, the sink must remain open during operation. If an MFU
consists of an outside BBQ, then a separate hand wash sink shall be plumbed and installed outside the
trailer or vehicle.
The operating procedure and menu will decide whether a three-compartment sink is required on the
MFU, such as an MFU preparing any raw product(s). Pressurized hot and cold water to wash, rinse, and
sanitize equipment must be available. To clean effectively, all utensils, pots, and pans must fit or be
submerged in each sink compartment. Also, a drain board is required for drying equipment.
No automatic dishwashers unless combined with a three compartment sink.
If fruits or vegetables are washed in the MFU, a food preparation sink is required. The
sink must include a drain board for drying and shall be indirectly plumbed with a one
inch air gap in the waste line as illustrated on the right (see diagram at right).
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9. COMMISSARY OR SERVICING AREA: The mobile food unit (MFU) must operate from an approved commissary
OR servicing area and shall return daily for supplies, thorough cleaning, and other MFU servicing activities.
Regardless of the MFU’s setup, equipment, menu, plumbing, storage, or location, MFU’s shall report to a
commissary or servicing area daily. Use the commissary/servicing area form provided.
COMMISSARY: means a permitted food establishment (i.e. restaurant, deli, ) where food may be
stored, cooked, prepared, portioned, or packaged daily and later be assembled and served on an MFU.
It’s also a location where approved methods of cleaning and sanitizing the MFU are done daily.
SERVICING AREA: means an operating base (i.e. approved location) in which a MFU returns at least
daily for such things as vehicle cleaning, discharging liquid or solid waste, refilling water tanks, boarding
or storing dry food supplies, equipment and paper products.
Commissaries are an approved kitchen equipped to support all the needs of a MFU business. Commissaries or
servicing areas located outside of Thurston County may be accepted with the approval of the neighboring county
health department. Servicing areas do not need to possess a health permit; however, a grocery store is an ideal
business for a servicing area since cold storage may be allowed. Working under a servicing area SHALL limit the
menu and food preparation steps inside an MFU. The choice for either is primarily based on: the MFU design,
menu items, site location, MFU equipment, MFU overnight storage, and lastly the Health Department’s final
approval. To satisfy the requirements for either type of facility, the following items shall be addressed and be in
compliance with regulations:
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Use of private residencies or homes as commissaries or servicing area is strictly prohibited.
Food and food contact supplies are not allowed to be stored in private vehicles.
Include kitchen layout of commissary equipment when submitting plans for review. Commissaries must
have permanent plumbing, uninterrupted power, adequate commercial refrigeration, sufficient dry
storage, necessary sinks, such as food prep sinks, mop and ware washing facilities to accommodate the
specific MFU menu items and any extra supplies.
A servicing area is not permitted for any type of food preparation. Unless otherwise approved, only
original sealed commercial dry food and paper products can be stored. The storage area must be clean
protected from openings to the outside. If the servicing area is used for waste water disposal or refilling
fresh water tanks inside the MFU, then the location must be on public water and sewer OR be on an
approved public water and sewer system.
An MFU must be stored at their approved commissary, servicing area, or other approved location during
non-operation times.
If equipped with refrigeration and storing potentially hazardous food overnight, MFU’s must
demonstrate that their power supply is reliable and secured. If neither reliable nor secured, then all
potentially hazardous foods shall be removed and stored at a commissary.
Outbuildings or sheds used in conjunction with the MFU are not permissible and shall not be considered
a servicing area, even if combined with LOTT wastewater disposal site.
The commissary or servicing area must be open and available with the same hours as the MFU’s hours.
If not, the mobile unit’s operators/employees must have key access to the commissary or servicing area.
If operating without access to either, the MFU will be required to close. The Olympia Center or other
hourly paid locations will not be approved as commissaries.
An agreement listing all services provided by the commissary/servicing area must be obtained and
signed by all parties and submitted with the application.
If the commissary/servicing area agreement expires or changes, then a new signed agreement letter is
required in order to continue to operate. Commissary agreement forms shall be renewed each year
with the annual permit and resubmitted.
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10. RESTROOM AGREEMENT, SITE MAP, SCHEDULE DETAILS:
When operating a mobile food units (MFU), the
following logistics need to be addressed prior to the opening inspection:
RESTROOM AGREEMENT: If parked at any one location for more than one hour, restrooms shall be available
for employees within two hundred (200) feet of the MFU. Avoid choosing restrooms that are located across
multiple lanes of traffic or major intersections. Restrooms shall be provided with handwashing facilities equipped
with warm running water, soap, and paper towels. An agreement letter granting restroom authorization is
required. Access hours shall be in sync with the MFU’s hours of operation. Multiple restroom agreements may
be required if the MFU is parked at different locations for more than one hour. Use restroom agreement form
provided.
Portable toilets will not be allowed as restrooms facilities for MFUs. These types of facilities shall only be
reserved for temporary purposes, such as for public events, fairs, etc.
MFUs that choose to provide seating for their customers shall be required to provide approved restroom facilities
within two hundred (200) feet of the MFU for their customers. If bathroom doors are locked, the MFU operator
must provide a key to allow customers access upon their request.
NOTE: RESTROOM AND COMMISSARY AGREEMENT FORMS WILL BE MAILED EACH YEAR WITH THE ANNUAL PERMIT
INVOICE AND SHALL BE COMPLETED AND RETURNED WITH THE PERMIT FEE. FAILURE TO RETURN EITHER AGREEMENT
WILL RESULT IN PLACING A HOLD ON THE PERMIT; THE MFU WILL NOT BE ALLOWED TO OPERATE WITHOUT AN UPDATED
RESTROOM OR COMMISARY AGREEMENT ON FILE WITH THE HEALTH DEPARTMENT.
SITE MAP AND SCHEDULE: MFUs need to provide a site map and schedule as to their chosen location(s). It must
include location(s) of operation, whether it is a fixed location, and hours of operation and when the unit will be
returned to the commissary. If there are numerous site locations, multiple restroom agreements are required.
Remember to always request an approval from the land owner and jurisdiction (i.e. city, county and/or private)
prior to setting up to operate at a location. Use the site map and schedule form provided.
Updated site location(s) and itineraries must be provided to the health department for approval within 72 hours
of change.
11. OPERATING PROCEDURES: This information is required to provide an outline of the MFU’s daily activities and
details. The following are a few activities or details that shall be addressed as part of the plan review:
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Preloading time of the MFU at the commissary
How food will be transported from the source to MFU or commissary
Hours of operation (open to the public)
How and when the MFU will be moved
How and where fresh water tanks will be filled
How and where wastewater tanks will be emptied
How and when the MFU and utensils will be cleaned and sanitized
Details of food preparation and food storage at the commissary
Details of food preparation in the MFU
What happens to any food item (cooked or not) at the end of the day
How often will food deliveries be made to support the MFU, if necessary
Outline closing procedures for the unit, including time returning the MFU to the commissary,
unloading, solid waste removal, storage of supplies, and cleaning and maintenance of water and
wastewater tanks
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Where will the MFU be parked or stored while not in service
12. WATER SOURCE AND WASTEWATER DISPOSAL: Both water source and wastewater disposal approval is
mandatory for a mobile food unit (MFU) to operate. Use the verification forms provided.
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WATER SOURCE: All commissaries or servicing areas must provide verification of an approved water source. If
connecting to a public water system (i.e. city water), approval can be obtained by submitting a copy of the water
bill of the location or consent of the water purveyor. If connecting to a public well system, then provide the
public water system identification number. A few items to remember when connecting to a water system:
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The water source verification form is NOT required if the commissary or servicing area posses a valid food
establishment permit and is used as their ONLY source of water supply for the MFU.
Hoses used for filling fresh water tanks must be or be made of food-grade material. These are typically
white or blue RV hoses.
Provide a backflow device attached to the water spigot (faucet) when connecting the food grade filler
hose to a public water source.
Provide a shut off valve for filling hoses. Store filling hoses in a sanitary manner. Keep both ends of hose
off the floor/ground by sealing all inlets or store in a clean container or bag when not in use.
Hoses used for filling fresh water tanks cannot be used for draining or cleaning wastewater tanks.
NO PERMANENT OR CONTINUOUS WATER PRESSURE CONNECTIONS TO ANY WATER SOURCE.
Temporary water connections are NOT allowed except under special circumstances and conditions (i.e.
attending public events for several days) and must be approved by the Health Department.
IMPORTANT: Refer to Washington State Retail Food Code Working Document, Chapter 5.3, for complete
details on water system requirements specifically for MFUs.
WASTEWATER: All commissaries or servicing areas must provide verification of an approved wastewater disposal
site. If disposing the wastewater in public sewer system (i.e. city sewer, LOTT), approval can be obtained by
submitting a copy of the sewer bill of the location or consent of the wastewater purveyor. If the commissary or
servicing area will be connected on an onsite sewage system (a.k.a. septic system) for wastewater disposal, then
the system must be reviewed and approved by the Health Department’s Onsite Wastewater Program. This will
be done in conjunction with the MFU plan review as part of the commissary or servicing area review. A few items
to remember when holding or disposing waste water:
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Wastewater tanks shall be an integral part of the MFU. No external holding tanks outside the mobile
food unit. Unless otherwise approved, such as for large public events, no direct or temporary connection
to any sewer or onsite sewage system during hours of operation.
NO PERMANENT CONNECTIONS TO ANY WASTE WATER DISPOSAL SYSTEMS.
Wastewater in holding tanks must be disposed of daily. Tanks shall be sloped to drain into a one inch
hose in inner diameter, or greater and equipped with a shut-off valve. No dumping wastewater onto the
streets or ground.
All connections on the MFU for servicing waste disposal shall be of a different size or type than those
used for supplying fresh water to the MFU.
Wastewater tanks shall be sized fifteen percent larger in capacity than the fresh water supply tank and
water heater capacity combined.
If disposing waste water at more than one location, complete and provide additional Wastewater
Verification forms and submit them to the health department.
IMPORTANT: Refer to Washington State Retail Food Code Working Document, Chapter 5.4 for complete
details on wastewater system requirements specifically for MFUs.
IF THE APPROVED WATER SOURCE OR WASTEWATER SITE CHANGES FOR ANY REASON, PLEASE NOTIFY THE
HEALTH DEPARTMENT.
Version 1.0 - Dec 2011
Page 9 of 14
III.
SPECIFIC REQUIREMENTS:
A.
MOBILE FOOD CART- Mobile food carts, or in this guide referred to as push carts, are defined as a mobile food
unit (MFU) that can be easily moved between locations by being pushed by a single person. These push carts are
limited to serving only hot dogs, espresso, beverages and other non-potentially hazardous foods and thus
considered low risk. THERE IS NO PREPARATION OR STORAGE OF POTENTIALLY HAZARDOUS FOOD ALLOWED ON
A MOBILE FOOD CART. The following list of items are a few specific requirements that mobile food carts must
come into compliance with:
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
12)
13)
14)
15)
16)
17)
18)
Push carts have several limitations and require specific requirements to operate. If the push cart requires
several people to push it, then it may be classified as a higher risk MFU designed for food preparation and
regulated under those requirements.
The only meat product allowed is hotdogs. No other processed meats are allowed.
The only hot holding condiments allowed for hotdogs will be: canned sauerkraut, chili sauce and nacho
sauce. All other condiments shall be from individual packages or dispenser bottles. Unless otherwise
approved, hot holding items, such as those earlier mentioned, shall only be applied by the operator. As a
reminder, all leftover hot holding items are to be completely discarded at the end of the business day.
Condiments not in individual packages need to be provided in dispenser bottles or in other containers
protected from contamination.
All preparation, packaging, or portioning of non-potentially hazardous foods (i.e. plastic wrapped muffins)
must be done at the commissary.
Milk for espresso must be steamed for immediate service only and the pitcher placed in the cooler until the
next order. Discard leftover steamed milk at the end of the day.
An ice chest is approved when cold holding milk for espresso and hot dogs. The ice chest must be separate
from the drinks and as a connected part to the push cart. There shall be a few inches of ice on all sides and
bottom of the food to maintain 41˚F or less. A thermometer shall be secured to an upper inside wall. Ice
chest used for this purpose must have a built-in drain and plumbed to drain into a waste water tank
The only external component that may accompany the push cart is one ice chest for cold storing nonpotentially hazardous beverages (i.e. soda, water, etc.) It is acceptable to store unopened milk containers
for espresso or sealed hotdog packages.
Unless otherwise approved, no additional grills, tables, etc. to support the push cart.
Ice used for beverages must be separate from ice used for storing cold food.
Overhead protection (i.e. umbrella, etc.) is required. With inclement weather, such as heavy winds and
rain, push cart are to close due to insufficient protection.
All food containers, whether cold or hot holding food items, must have tight fitting lids to cover and protect
the food from cross-contamination at all times.
Food products and supplies must be stored on the push cart or in the commissary.
A three compartment sink is not required for push carts; however, the operator shall provide a sufficient
number of utensils (i.e. tongs).
Used utensils shall be exchanged with clean utensils at least every 4 hours. Also, provide separate labeled,
clean and dirty containers for storing utensils while open.
A hand sink with soap and towels is required and shall be kept accessible during all hours of operation. If
designed as a pull out, it must remain pulled out during all hours of operation. Hand sinks are not to be
used for storage or cleaning.
At the beginning or end of the business day, the push cart shall be returned to the commissary or servicing
area for cleaning, wastewater disposal, potable water refilling, and restocking, etc.
There are size constrictions for push carts. Contact your city planning officials.
Version 1.0 - Dec 2011
Page 10 of 14
B.
MOBILE CATERING FOOD UNIT WITH PREPACKAGED FOOD- Also referred to as a “lunch truck” is a vehicle
approved to transport and sell prepackaged food(s) and beverages which are commonly self-served. Food
preparation is not allowed on these types of MFUs and thus considered low risk. The following list of items are
specific requirements catered around these types of mobile food units:
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
12)
13)
14)
15)
All preparation and packaging must be done at the commissary, for instance, packaging muffins or pastry
items with plastic wrap. Proper food preparation procedures and adequate facilities must be used.
Potentially hazardous foods (i.e. sandwiches) must be kept at 41˚F or less while cold holding, or 140˚F or
above while hot holding on the vehicle. Cold holding potentially hazardous foods shall be displayed in
mechanical commercial refrigerator (i.e. NSF). Mechanical refrigeration must be powered by propane,
electricity, or generator.
All food equipment used on the vehicle shall be of commercial grade quality.
Ice bins used to store non-potentially hazardous foods shall have an interior surface that is smooth,
cleanable, durable, and have a drain to a wastewater tank.
Reheating for hot holding is only allowed for pre-packaged foods that have been processed in a facility
under Washington State Department of Agriculture, FDA, or USDA inspection.
Handsinks are not required on the vehicle as long as there are no open food products or packages prepared
or handled by the operator during hours of operation.
Thermometers must be in all refrigerator units and hot holding units. Pre-chilling and preheating shall be
done at the commissary prior to loading food in the units.
Open food product is not allowed. The operator cannot open food packages or handle unwrapped food.
Keep all foods protected during hours of operation.
Microwaves are allowed on these types of vehicles, but only the customer can open the packages and
reheat their food in the microwave.
All prepackaged foods must be properly labeled and come from an approved source.
All food products and supplies shall be stored on the mobile catering unit or in the commissary or servicing
area. Keep all food protected from dust, insects, etc.
Condiments not in individual packages are provided in dispenser bottles or in other containers protected
from contamination.
Bicycles or other types of self-powered modes of transportation may be permitted with this type of mobile
food operation if proper equipment is installed and operating procedures satisfy our requirements as a
mobile catering food unit.
At the end of the business day, the MFU shall return to the commissary/servicing area for daily cleaning,
wastewater disposal, potable water refilling, and restocking, etc.
The MFU storage shall be approved. If on-site power is required for the MFU to function overnight, then
the plug shall be secured to an outlet to prevent loss of power. If not secured, all perishable foods shall be
removed and stored in a commissary.
Version 1.0 - Dec 2011
Page 11 of 14
C.
MOBILE FOOD UNITS PREPARING FOOD- A vehicle or trailer that is serving food in a mobile food unit (MFU) may
serve non-potentially hazardous foods or may do LIMITED preparation of potentially hazardous foods. Limited
preparation means the menu is simplified to reduce complex steps; thus, reducing the risk factors. Unless
otherwise approved, these types of MFU are permitted as high risk.
NOTE: The types of menus we advise on MFU’s are those that are prepared, processed, cooked, and cooled at an
approved commissary. Then, the food is transferred to the MFU for hot or cold holding to later be served. MFU’s
involving more complex menu with multiple preparation steps inside the MFU may experience an extensive plan
review and may be subject to menu limitations.
The following lists of items are specific requirements for these types of mobile food units:
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
12)
13)
Any advance food preparation must be done in the commissary; including but not limited to, chopping
lettuce, cutting tomatoes, slicing or trimming meat, making soup, making dough balls, roasting, preparing
dough, cooking and cooling beans, cooking ground beef, washing vegetables, and marinating, etc.
Commercial grade mechanical refrigeration is required for ALL potentially hazardous foods. The size of the
refrigerator may vary depending on the menu and operating procedures; size your refrigerator carefully so
that it does not limit your capability.
Potentially hazardous foods prepared on the MFU shall be served the same day they are prepared. Any
leftover potentially hazardous food that was hot held in the MFU shall be discarded at the end of the
business day.
Food on MFU may not be reheated more than once and NO COOLING is allowed.
Food processed at an approved food processing plant inspected by WSDA, FDA or USDA shall be reheated,
for hot holding, to 140˚F within one hour while on the MFU.
Prior to use, all mechanical equipment shall be preheated or pre-chilled at the commissary.
Thermometers must be provided inside cold and hot holding units.
With exception to barbecues and generators, there shall be no additional equipment, storage devices,
accessories, etc., outside the MFU. The barbecue shall be in close proximity to the MFU. There shall be
no processing, portioning, preparation, or assembly of food next to the barbecue. Provide a security
barrier around the barbecue area during hours of operation.
Cooking raw meat on the MFU is restricted to thin foods, such as hamburger patties, steaks, chicken
portions, sausages, etc. Cooking raw meats greater than one inch in thickness is not allowed with MFUs.
Foods greater than one inch thickness may be cooked at the commissary. If cooling intact large pieces of
meat, it must be no more than 4 inches thick, uncovered, and cooled in shallow pans in the commissary.
After cooled to 41˚F, the meat can be transferred to an MFU and reheated to 165˚F.
A three compartment sink may be required inside the MFU. This requirement typically depends on the
MFU’s operating procedure and the menu, such as preparing menu items from any raw product(s).
Mechanical exhaust ventilation equipment or grease hoods are required for any grease-laden vapors
generated inside the MFU, such as over any grills, ranges, or deep fryers. Deep fryers shall need tight
fitting, heat resistant covers that are lockable during the unit transport. Makeup air must be available if
installing a ventilation system.
Condiments not in individual packages are provided in dispenser bottles or in other containers protected
from contamination.
At the end of the business day, the MFU shall return to the commissary/servicing area for daily cleaning,
wastewater disposal, fresh water refill, and restocking, etc.
The MFU storage shall be approved. If on-site power is required for the MFU to function overnight, then
the plug shall be secured to an outlet to prevent loss of power. If not secured, all perishable foods shall be
removed and stored in a commissary.
Version 1.0 - Dec 2011
Page 12 of 14
IV.
PRE-OPENING INSPECTION AND FINAL APPROVAL/PERMITTING PROCESS:
Once the plans have been approved and the mobile food unit (MFU) is ready for pre-inspection, the applicant
and/or owner must see that the following items have been addressed accordingly:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Contact the Health Department to schedule a pre-opening inspection of the completed MFU at least 7 days in
advance.
Pre-opening inspections require the MFU to be brought to the Health Department or the commissary
location for inspection.
The MFU must be completely ready for use. This means all equipment is in place and operable; including, but
not limited to refrigerators (pre-chill in advance), hot holding, lights, hood, pumps, hot water heater, hand
soap/paper towels are on hand, handwash sign posted, and all construction debris and materials removed.
Note: Electrical service is not provided at the Health Department.
Provide a glass of liquid (i.e. bottle water) inside the pre-chilled refrigerator(s) to check temperatures. Make
sure all refrigerators have working thermometers securely located near the warmest part of the refrigerator
(i.e. door and opposite corner of fan). Service to the refrigerator may be required if the condition and low
temperature warrant it.
Provide a food grade filling hose (i.e. white or blue RV hose), together with a backflow device with an
approved protective cover or device provided for the water inlet and outlet to the filling hose.
If unsure about site location(s) and accessibility to restrooms during the plan review stage, this information
must be provided at the time of the pre-opening inspection or prior to issuing a permit.
The business name of the MFU must be displayed clearly on the customer side of the MFU.
If the MFU can be occupied, than the MFU must have an L&I decal affixed and visible on the outside.
The MFU must be registered by DMV. If the MFU is a trailer or push cart, then the owner(s) of the trailer
shall provide DMV records or a letter of permission indicating they have ownership or access to a tow vehicle
that is capable of towing the MFU.
All surfaces must be easily cleanable and have already been cleaned and sanitized. Seal all crevices, nooks or
openings where food debris, grease, grime, dirt may collect or in areas where cleaning is already difficult due
to lack of accessibility or the inability to maneuver equipment to clean around.
Provide restroom and commissary agreements and site location/schedule for the file.
After the MFU has been inspected and approved, the applicable MFU permit fee and any additional plan
review fees will be sent to the mailing address listed on the application.
Once ALL the fees have been paid, the operating permit will be mailed to the mailing address noted on the
application or you may pick it up. Please post the permit inside the MFU so that it is visible on the customer
side of the vehicle, trailer or push cart.
Once permitted, the MFU is approved to operate in all pre-approved areas throughout Thurston County. A
few key points to remember prior to operating: 1) Remain movable at all times. Parking the MFU with no
plans to relocate or return daily to the commissary or servicing area will not be acceptable. 2) Update your site
location(s) / itineraries and restroom agreement(s) if there are any changes. 3) If there are any significant
changes to the menu or equipment, contact the Health Department. 4) The MFU and all operations and
equipment shall be seen as one integral part. Meaning there are no additional equipment, add-ons or
accessories outside the MFU. 5) If there were any pre-opening conditions noted on the inspection form, they
must be completed prior to opening for business. 6) Upon hire, employees have two weeks to obtain their
food worker card. As a reminder, routine health inspections are conducted at least twice a year with one
inspection at the site location on file and the other inspection conducted at the approved commissary on file.
The intent of this guide is to assist the MFU applicant or owner to better identify and understand MFU application
requirements and expectations of them upon opening and operating their mobile food business. Keep in mind,
owners and/or applicants are responsible to meet the requirements of this guide along with the Washington State
Retail Food Code -Washington Administrative Code Chapter 246-215 which is found at:
http://www.doh.wa.gov/ehp/food/ruleworkingdoc.pdf
Version 1.0 - Dec 2011
Page 13 of 14
Thurston County Public Health & Social Services Department
Environmental Health Division
Food and Environmental Services Section
412 Lilly Rd NE
Olympia, WA 98506
Ph 360.867.2667
Fax 360.867.2600
TDD 360.867.2603
To request this document in an alternative format, please contact the Food
and Environmental Section at the numbers above.
Document produced December 2011 by Jerry Caird, R.S., et al
Version 1.0 – Final Draft
Version 1.0 - Dec 2011
Page 14 of 14
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT APPLICATION CHECKLIST
To make the mobile plan process as easy as possible, please refer to the attached Mobile Food Unit Guideline and
complete the following checklist. As you prepare your plans, please remember your attention to detail will assist
staff in completing the review in a timely manner; thus, helping to reduce your plan review costs and the time it
takes to complete the review. It is important to make sure your plans are accurate, complete, and legible.
To ensure that the following items have been provided in your application, please initial off each item from the
check list prior to submitting them to the health department. The application is subject to additional plan review
fees if all the requested information on the check list is not submitted at one time. Once complete, please mail or
drop off the entire application to the address listed above. Please allow at least 2 weeks to complete the initial
review.
THIS CHECKLIST MUST BE COMPLETED AND INCLUDED WITH THE PLAN REVIEW APPLICATION
INITIALS ITEM #
ITEM
DESCRIPTION
Version 1.0 – Dec. 2011
1
Plan Review Fee
Plan review fee. There is a $170.00 fee due at time of the application being
submitted. This fee covers 1.0 hr of plan review. Additional time will require
additional fees.
2
Menu and food
flow plan or chart
Menu and food flow plans. Include all foods that will be prepared and served, along
with a description of all food preparation steps. Provide details of each step from
purchase to service. Any future changes in the menu must be pre-approved by the
health department. Use the enclosed food flow preparation chart as an example.
3
Floor plan,
dimensions, finish
details, etc.
Provide a SCALED drawing of the side views and floor plan of the mobile food unit.
Include dimensions (length, width, height) and finish schedule for the counters, walls,
ceiling and floor. Identify type of overhead protection. Show layout of all equipment
including, but not limited to, sinks, counter equipment, and all storage compartments.
4
Department of
Labor & Industries
Washington State L&I approval. Provide written approval or decal that would
indicate the electrical, plumbing, structural and mechanical systems to the mobile
food unit has been approved by Washington State Department of Labor & Industries.
This requirement only applies to occupied mobile food units.
5
Department of
Motor Vehicles
Registration
Washington State DMV registration. If using a trailer as a mobile unit, then proof of
ownership or permission of a tow vehicle capable of towing the trailer is required.
6
Other jurisdictions
and government
agencies
The applicant/owner has contacted other government agencies to obtain approval
to operate. Permission to operate by other government agencies is often determined
by site location, cooking methods, size of unit or other additional requirements
needing approval. Such agencies may include, but not limited to, county and/or city
officials for planning, zoning, building, fire, or permitting.
7
Diagram of
plumbing system.
Provide detailed plumbing diagram/schematics of both fresh and wastewater
systems. Provide manufacturers specification sheet on the hot water heater, capacity
of holding tanks, and a plumbing schematic. Refer to WAC 246-215 Section 5-3.
8
Equipment
Provide make and model number of all equipment. Only commercial, NSF, or
equivalent equipment is acceptable. Use the equipment listing form provided.
9
Commissary or
Servicing Area
Agreement
Provide a signed commissary or servicing area agreement. The person in charge of a
mobile food unit must operate DAILY from an approved commissary or servicing area
and shall return to such location for supplies, thorough cleaning, and other approved
food service activities as noted in the operating procedure. When not in operation,
the mobile food unit must be stored at an approved commissary, servicing area, or
other approved location. Use the commissary/servicing area form provided.
10
Restroom
Agreement
Provide a signed restroom agreement(s). This is required when the mobile food unit
parks and operates at one location for over an hour. Restrooms shall be within 200
feet of the mobile food unit and be made available for all employees and customers
when seating is provided. Use the restroom agreement form provided.
11
Site Location,
Schedule
Provide a site map/schedule. Need to provide address of each location(s) where the
mobile food unit will park if at a fixed or routine site and schedule with times and days
of week when operating. Use the site location/schedule form provided.
12
Operating
Procedures
Provide a detailed operating procedure. Submit an outline of your daily activities;
including, but not limited to, preloading of the mobile food unit at the commissary,
arriving at site, setting up, operating business hours/days, cleaning and sanitizing
procedures during operation, etc. Include end of day activities, such as outlining
closing procedures for mobile unit, such as returning to commissary, unloading,
storage of supplies (e.g.. food, paper products, utensils, etc), cleaning and sanitizing
procedures, maintenance of water and waste water tanks, and storage.
13
Water source and
Wastewater
Disposal
Verification
Provide water source and wastewater disposal information. These are essential
pieces of information needed for health department approval. Use the water source
and wastewater disposal verification forms provided.
I have reviewed all of the necessary information provided in the guide. The application packet, along with all
applicable forms and agreements, has been completed. I understand it will take a minimum of 2 weeks to
initially review and respond to the plan review. It is also understood that the mobile food unit shall not
operate until all plan reviews and permitting fees has been received and the mobile food unit has been
inspected and approved by all applicable city, county, and state agencies.
I understand my plan review application cannot be processed until all of the information is submitted and the
application review will be delayed if all of the necessary information is not submitted with the application.
Mobile Food Unit Name: _____________________________________________ Applicant’s Name: ___________________________________
Applicant’s Signature: ___________________________________ Date: _____/______/______
Version 1.0 – Dec. 2011
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT APPLICATION
Date of Application_______________________________
Submittal Fee____________
Receipt # _______________
Date Rec’d______________
Check Applicable Box:
□ New Mobile Food Unit
□ Change of Ownership (complete transfer of owners form)
□ Change of Mobile Food Unit Name, Former Name___________________________
□ Remodel or Addition
□ Change of Commissary (complete commissary agreement form)
MOBILE FOOD UNIT NAME: _____________________________________________________________
Owner(s) Contact Information:
Owner(s) Name: _________________________________________________________________________________________________________
Owner’s Mailing Address: ______________________________________________________________________________________________
Owner’s Phone Number Home: _______________________________________ Cell: ________________________________________
Owner’s Email Address (optional): ___________________________________________________________________________________
Applicants Contact Information: (Check right box if this is the same information as owner(s) above
□)
Applicant’s Name: _______________________________________________________________________________________________________
Applicant’s Mailing Address: __________________________________________________________________________________________
Applicant’s Phone Number Home: _______________________________________ Cell: ____________________________________
Applicant’s Email Address (optional): ______________________________________________________________________________
Relation to Project (i.e. co-owner, relative, associate, etc.): ____________________________________________________
Commissary Information: (Complete Commissary Agreement Form and Verification Forms Provided)
Commissary Name: ____________________________________________________Parcel# ________________________________________
Commissary Address: ___________________________________________________________________________________________________
\
Commissary Primary Contact: ______________________________________ Phone Number: ______________________________
Commissary Sewage Disposal:
Commissary Water Source:
Version 1.0 – Dec. 2011
□ City of ___________________ □ Approved On-site Septic System
□ City of_____________ □ Public Water Supply (Well) ID# ___________
Page 1 of 2
Mobile Food Unit Information:
Type of Mobile Food Unit:
□ New □ Used
□ Pushcart (Hotdogs and Coffee Only)
□ Vehicle
□ Trailer
If used, previously used as___________________________________
Briefly Describe Menu Style of Food (i.e. american, italian, bbq, asian, greek, mexican, etc.):
_____________________________________________________________________________________________________________________________
Overnight Storage Location: __________________________________________________________________________________________
Operating Schedule: Hours___________________________ Days __________________________ Months____________________
(Complete Mobile Food Unit Site Plan and Schedule Form Provided)
Freshwater Storage Tank Capacity: ___________________ Gallons (minimum 5 gallons for handwash only)
Wastewater Storage Tank Capacity: __________________ Gallons (15% larger capacity than fresh water)
2012
Mobile Food Unit Plan Review and Permitting Fees:
Mobile Food Plan Review Fee ……………………………………
$170.00 (initial plan review time up to 1 hour)
Additional Hourly Plan Review Fee …………......................
$170.00 (additional fee after first hour is used)
Mobile Food Unit Annual Permit Fee –LOW RISK ………
$250.00 (includes push carts, unoccupied and
occupied mobiles with hotdogs and coffee only)
Mobile Food Unit Annual Permit Fee –HIGH RISK ….....
$425.00 (includes all other occupied and
Administrative Hearings for Waivers and Variances……
$775.00 (requested by applicant)
unoccupied mobiles)
Note: Once the plan review process begins, there is NO REFUND available.
Please INITIAL each of the following agreements than sign and date the bottom
I understand that the mobile food unit shall return daily to the commissary for routine
cleaning, restocking, storage (if permissible), and emptying and refilling storage tanks. _______
I understand that a restroom shall be within 200 feet to the mobile food unit and supplied
with hot water, soap and towels. If customer seating is provided, they must have access. _______
I understand that COOLING OF ANY FOOD ITEMS is prohibited on a mobile food unit.
_______
I understand that only commercial grade equipment are allowed on a mobile food unit. _________
The undersigned attest to the accuracy of the information provided in this application. The applicant
agrees to comply with Chapter 246-215 Washington Administrative Code Food Service and Article II Rules
and Regulations of the Thurston County Board of Health Governing Food Service and allow the regulatory
authority access to the mobile food unit as per the code requirement.
Applicant Signature: ______________________________________________________ Date: ______/_______/ _______
Version 1.0 – Dec. 2011
Page 2 of 2
EXAMPLE: FOOD FLOW CHART/ PREPARATION STEPS
Mobile Food Unit: THE TACO BUS
Frozen ground beef bought from
XYZ store. Thawed in commercial
refrigerator / walk-in cooler at
commissary.
1
Pull pans out of walk-in cooler.
Verify temperature of meat at
41˚F or less. If temperature is
good, then load pans into mobile
food unit refrigerator. Verify the
mobile food unit refrigerator has
reached 41˚F or less before
stocking.
4
Customer Order:
Use gloves to pick up taco shell
and fill shell with one scoop of
taco meat from steam table.
Garnish taco with shredded
cheese, lettuce, tomatoes, prepackaged guacamole, sour cream
and salsa.
Version 1.0 – Dec. 2011
Note: All garnishes are washed
and prepared in advance inside
commissary. See separate flow
chart for making the salsa and
guacamole.
7
Menu Item: Tacos
Ground beef cooked on stove to
155˚F at commissary. Taco
seasoning added to meat. Cook a
bit longer until seasoning is well
blended into the beef.
2
Cooked taco meat is cooled by
transferring into shallow pans
with 2 inches of meat inside each
pan and dated. Leave taco meat
uncovered in walk-in cooler until
the meat is 41˚F or cooler. Then
cover meat and leave in walk-in
cooler overnight at commissary.
3
Drive mobile unit to location to
begin daily operation. Pull pan of
taco meat from refrigerator and
place taco meat inside a pot to
reheat on range burner inside
mobile food unit. Reheat taco
meat to 165˚F or above within 1
hour. Use thermometer for
checking proper temperatures.
While reheating, bring steam
table to 140˚F or above.
5
Remove reheated taco meat
from range burner and transfer
meat to metal pan to place inside
heated steam table. Steam table
temperature is to maintain 140˚F
or above for hot holding during
entire time of operation.
Wrap taco in paper, place inside
bag and serve to customer.
End of business day:
Continue to replenish taco meat
throughout the day by reheating
the meat. Taco meat may only be
reheated one time after being
removed from refrigerator.
8
6
Any taco meat left over in the
steam table will be discarded.
Return to commissary to clean
containers, pans and other
services to prepare for next day.
Taco meat inside the refrigerator
is removed and stored back
inside the commissary walk-in.
Next day, start on step 4.
9
For further information on flow chart and food preparation step requirements, please refer to the
Thurston County Public Health& Social Services Department- mobile food unit plan review and
permitting guide or contact our office at 360.867.2667.
FOOD FLOW CHART/ PREPARATION STEPS
Mobile Food Unit: _______________________________
1
Menu Item:_____________________________
3
2
5
6
4
Version 1.0 – Dec. 2011
8
7
Make additional copies as needed
9
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT EQUIPMENT LIST
Mobile food units (MFU) are required to install and use commercial grade equipment. These types of
equipment can be easily identified with a decal or marking that appears on products evaluated and tested to
environmental and public health standards used by various testing companies, such as;
Please provide the following information for each piece of equipment you intend to provide for the MFU.
MANUFACTURER
MODEL NUMBER
DESCRIPTION
NEW USED
OFFICE
USE:
APP/DISAP
Version 1.0 – Dec. 2011
Public Health and Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT COMMISSARY / SERVICING AREA AGREEMENT
Mobile Food Unit Name: _______________________________ Owner/Operator: ________________________________
Hours and Days of Operation: ___________________________________________________________________________
Time and Days at Commissary/Servicing Area: ______________________________________________________________
This form is to be completed when the owner of the commissary (i.e. food establishment) or servicing area (i.e. approved
business) agrees to provide specific services to support a mobile food unit (MFU) operation. Please refer to the guide to
differentiate between the two types of agreements. This agreement between the commissary or servicing area owner and
the MFU owner signifies that both parties agree that the following services shall be provided.
Approved Water Source
□ Yes □ No
Approved Waste Water Disposal
□ Yes
□ No
Garbage/Trash Disposal
□ Yes
□ No
Dry Storage Space (adequate shelving provided)
□ Yes
□ No
Commercial Refrigeration (adequate shelving provided)
□ Yes
□ No
Ice Machine Availability
□ Yes
□ No
Food Preparation Sink Availability (with air gap)
□ Yes
□ No
Three Compartment Sink or Dishwasher Availability
□ Yes
□ No
Mop Sink Availability
□ Yes
□ No
Restroom Availability
□ Yes
□ No
Mobile Food Unit Storage Availability
□ Yes
□ No
After-hours accessibility (entrance key provided)
□ Yes
□ No
Commissary/servicing area agreements are not transferable to other parties and become null and void upon change of
ownership of either party. Both parties understand that modification or cancellation of this agreement by either party
for any reason will result in the suspension of the MFU operating permit issued by Thurston County Public Health and
Social Services (TCPHSS). This suspension is effective until a new agreement is provided and approved by TCPHSS.
MOBILE FOOD UNIT COMMISSARY (FOOD ESTABLISHMENT)/SERVICING AREA AUTHORIZATION:
Commissary /Servicing Area Name: ________________________________________________________________
Commissary/Servicing Area Operation Hours and Days: ________________________________________________
Address: ________________________________ City: ___________________ Phone: ______________________
________________________________________
_________________________________________________
(PRINT NAME OF COMMISSARY/SERVICING AREA OWNER)
(SIGNATURE OF COMMISSARY/SERVICNG AREA OWNER)
____________________________________________________________
(PRINT NAME OF MOBILE FOOD UNIT OWNER)
Version 1.0 - Dec. 2011
(DATE)
_______________________________________________________________________ ____
(SIGNATURE OF MOBILE FOOD UNIT OWNER)
(DATE)
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT RESTROOM AGREEMENT
EMENT
Mobile Food Unit:
Mobile Food Unit Name: ___________________________________________________________________
Mobile Food Unit Site Location: ________________________________________________________
(street address)
(city)
Mobile Food Unit Hours and Days (at above location):___________________________________________
Signature Mobile Food Unit Owner: __________________________________________________________
A mobile food unit parked at the same location for more than one hour and/or one that provides seating
for customers MUST have restroom facilities within 200 feet of the mobile food unit. No crossing any
major intersections or multiple lanes of traffic to reach the restroom. Restrooms shall have pressurized hot
and cold water, soap, and single-use paper towels available. Both the operator and seating customers need
access to restrooms during all hours of operation, including set up times. Failure to have any access may
result in closure of the mobile food unit. Please respond to the following questions below:
1. Is your mobile food unit at the same location for more than one hour
2. Is customer seating provided nearby the mobile food unit
□ Yes □ No
□ Yes □ No
If your answer is YES to one or both of the above questions, then mobile food unit owner must obtain
authorization from a nearby business to have access to their restroom(s).
Restroom Facility Location:
Business Name: __________________________ Owner’s Name: ___________________________________
Physical Address: _______________________________________ City: _____________________________
Business Phone Number: (_____)___________ Business Hrs and Days: ______________________________
Approximate distance from mobile food unit to restroom (feet): ___________________________________
Does the mobile food unit owner/operator have access to these restroom(s) after hours:
Yes
No
Do customers of the mobile unit have permission to access these restrooms:
Yes
No
Version 1.0 – Dec. 2011
□
□
Authorization to Use Restroom Facilities:
___________________________________________________________________
(Printed Name of Person Authorizing Mobile Food Unit to Utilize Restroom Facilities)
______________________________________________________________________________
(Signature of Person Authorizing Mobile Food Unit to Utilize Restroom Facilities)
(Date)
(A separate form will be needed for each restroom location
or if hours of operation are covered by multiple restroom agreements)
□
□
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
MOBILE FOOD UNIT SITE LOCATION(S) AND SCHEDULE
Mobile Food Unit Name: __________________________ Owner/Operator: ______________________
Mobile food units (vehicles, trailers, and pushcarts) permitted to operate in Thurston County must submit a site
location/schedule where they intend to operate their mobile food unit, including days of the week and hours of
operation. Also, include any public event(s)the mobile food unit may attend.
A RESTROOM AGREEMENT IS REQUIRED IF OPERATING AT ANY LOCATION(S) FOR MORE THAN ONE HOUR.
Restrooms shall not be located across from any major intersections or multiple lanes of traffic and shall be witin
200 feet to a business that is open with the same operating hours and days or access is available after hours.
Please list below all location(s) where the mobile food unit will operate.
Operating Site Location(s)
Street Address and City
Example: 412 Lilly Road, Olympia
Operating Hours and Days of Week
Scheduled at Location(s) (approximately)
Example: Monday through Friday, 8 am-3 pm
Version 1.0 – Dec. 2011
mobile food
food unit location(s) or schedule changes, you must submit an updated itinerary to
Note: If the mobile
our office either inin-person, by mail or fax at the contact information
information shown above within 72 hours.
hours.
Public Health & Social Services Department
Environmental Health Division
412 Lilly Road NE Olympia, WA 98506
Phone (360) 867-2667 Fax (360) 867-2600
TDD Line for the hearing impaired (360) 867-2603
www.co.thurston.wa.us/health/ehfood
WATER SOURCE VERIFICATION
MOBILE FOOD UNIT NAME: _____________________________ OWNER/OPERATOR: _____________________________
COMMISSARY/SERVICING AREA INFORMATION
ASSESSOR PARCEL NUMBER: ________________________________
NAME OF BUSINESS: ____________________________________ OWNER/OPERATOR: ___________________________
PHYSICAL ADDRESS: _________________________________ ZIP CODE: _____________ PHONE: __________________
All commissaries or servicing areas used to support a mobile food unit operation must verify that they are
connected to an approved public water source. However, if the above commissary or servicing area posses a
valid health permits, such as a food establishment, then the water source has already been approved.
In all other cases, to determine if the water source can be approved, please submit a copy of the water bill with
the same physical address as the commissary or servicing area.
If a water bill is not accessible or in lieu of submitting a water bill, please have the water purveyors (supplier)
complete the water availability form below. Once completed, submit the form to the health department.
V
WATER AVAILABILITY STATEMENT TO BE COMPLETED BY WATER PURVEYOR (please check all those that may apply)
The Above Business Location: □ is connected
□ has applied □ is not connected to a water system
Public Water System (Well) □ Group A □ Group B
Water Source:
□ City Water
OR
Name and/or ID # of Water System: ________________________________________________________
Purveyor’s State ID NUMBER: _________________ Water Purveyor’s Phone Number: ________________
Purveyor’s Name: _____________________________________________ Date: _____/_____/_____
Note: If not on a public water system or if connected to a private well, water source will require a separate approval.
VERIFICATION BY THURSTON COUNTY PUBLIC HEALTH- ENVIRONMENTAL HEALTH DIVISION:
Version 1.0 – Dec. 2011
Name and/or ID # of Water System: _________________________________________________________________
□ The above water system is able to provide adequate water to the above commissary/servicing area.
□ The above water system is not able to provide adequate water to the above commissary/servicing area.
Reviewed by: ____________________________________________________ Date: _____/_____/_____
FOR FURTHER INFORMATION ON WATER SYSTEM REQUIREMENTS FOR MOBILE FOOD UNITS, PLEASE REFER TO THE
THURSTON COUNTY PUBLIC HEALTH – MOBILE FOOD UNIT PLAN REVIEW AND PERMITTING GUIDE.
Turn over for Wastewater/Sewer Form
WASTEWATER/SEWER DISPOSAL VERIFICATION
MOBILE FOOD UNIT NAME: _____________________________ OWNER/OPERATOR: ____________________________
WASTEWATER TANK CAPACITY: ______GALLONS (Must be 15% greater capacity than the fresh water tank)
COMMISSARY/SERVICING AREA INFORMATION ASSESSOR PARCEL NUMBER: _________________________________
NAME OF BUSINESS: ____________________________________ OWNER/OPERATOR: ___________________________
PHYSICAL ADDRESS: _________________________________ ZIP CODE: _____________ PHONE: __________________
METHOD OF WASTEWATER DISPOSAL:
□
PUBLIC SEWER SYSTEM
□
ON-SITE SEWAGE SYSTEM (OSS)
All commissaries or servicing areas used to support a mobile food unit must verify they are connected to an approved
wastewater disposal system. Note: OSS type wastewater disposal will require a longer review time than a public sewer
system and depending on the type, condition, size and age of the OSS, it may require upgrades or improvements.
If connecting to a Public Sewer System:
PUBLIC SEWER AVAILABILITY AND APPROVAL: (To be completed by your local public sewer system official)
Name of Public Sewer System: _____________________________________________________________________
Address of Public Sewer System: ________________________________________ City: _______________________
The above sewer system is approved and provides service to the business listed at the above address.
Official/Purveyor’s Name: _____________________________ Phone: _________________ Date: ____/____/____
PLEASE NOTE: A copy of the sewer bill or availability letter signed by the sewer district may be submitted in lieu of completing this portion
of the form. Please ensure the physical address of the commissary or servicing area is the same as addressed on the sewer bill.
If connecting to an On-site Sewage System:
Any type of business connected to an on-site sewage system will have to be reviewed and approved by the health
department if it decides to become a commissary or servicing area in support of a mobile food unit operation.
The following is to be completed by the owner of the business that is responsible for their on-site sewage system:
Is the sewage system permitted approved? □ Yes □ No What is the septic tank capacity (gallons/day) ________
What is the current approved use? (e.g. restaurant, office, industry, etc.)___________________________________
What type of OSS is it? (e.g. gravity, pressure distribution, mound, etc.)_____________________________________
Does any type of pre-treatment exist at the business? (e.g. grease traps, nibblers, etc.) □ Yes □ No
Version 1.0 – Dec. 2011
To obtain copies of the original permit issued for the OSS please contact Thurston County Permit Assistance Center or
records can be researched at http://www.co.thurston.wa.us/wl-dspublic8/Welcome.aspx?dbid=0. Providing copies
of the records with the mobile food unit application will expedite the review process. If you have difficulty providing
information requested or records are not available, you may need to contact a Licensed OSS Designer. For
additional information you can contact the Water and Wastewater Section at (360) 867-2673.
VERIFICATION BY THURSTON COUNTY PUBLIC HEALTH- ENVIRONMENTAL HEALTH DIVISION:
Name of Commissary or Servicing Area with Wastewater Disposal System: ___________________________________
The above wastewater disposal system is □ APPROVED □ DENIED for use as a commissary or servicing area.
Reviewed by: ________________________________________________________ Date: ____/_____/_____
Turn over for Water Source Form
Mobile Food Unit - Frequently Asked Questions
What is a plan review?
A plan review is the process by which we ensure that your plans and equipment meet the state and local
health requirements and standards before you begin construction of your project or begins to make any
modifications to an existing mobile food unit. The process of opening, remodeling, or repairing a mobile
food unit may also require the approval of other state, county, or city jurisdiction such as the Department
of Labor and Industries, and local building, planning, and fire officials.
Can my home kitchen be permitted as a Food Establishment and may I use it as my commissary?
No.
How long does the plan review process take?
The standard response time for the plan review process is approximately two weeks. The clarity and
completeness of your submitted plans will also affect the overall plan review time.
What if the Thurston County Public Health and Social Services requires plan revisions?
The applicant will be notified in writing if revisions are required. Revised plans indicating all of the
required changes and/or additional information must be submitted in writing for additional review.
What will happen if I revise my plans after the original plans have been approved?
Plan resubmittal is required if changes are made after approval of the original plans. An additional plan
review fee will be assessed for this service.
Can I open for business immediately after construction is completed?
No, a pre-opening inspection is required before the mobile food unit may open. Call at least seven days
in advance to schedule this inspection to help avoid delays in opening. You may also need to obtain final
approvals from other city, county, and state agencies as required. All plan review and annual permit fees
must be paid prior to opening.
Where do we go to have our mobile food unit inspected?
Once the plans have been approved, schedule a pre-opening inspection at least 7 days in advance. The
location for the inspection will take place at the health department. You will be required to set up the
mobile food unit and have all equipment operating. Electricity is not provided so bring a generator.
Do I need to purchase commercial equipment for use in a mobile food unit?
Yes, except for pushcarts, all other mobile food units are required to install commercial grade equipment
for all cooking, hot holding, cold holding, slicing, washing, etc.
May I open immediately if I am purchasing or taking over an existing mobile food unit operation?
This depends on how long the mobile food unit was closed, menu changes, equipment changes, etc.
Please contact the health department to notify us of any changes and we can then make a final decision.
For instance, if the previous operation was closed less than 30 days and the new owner’s menu and
operating procedures remains the same, then only a transfer of ownership form may need to be
completed. If not, then a complete new set of plans and application will need to be submitted.
My mobile food unit has everything that a restaurant contains, so why do I need a commissary?
Unless approved for a servicing area, all mobile food units and pushcarts are required to have a
commissary agreement if they intend to operate in Thurston County. Unlike restaurants, mobile food
units are not equipped to handle day to day operations when it comes to water usage, wastewater
disposal, electrical reliability, cold or dry storage and food safety risk due to confined work stations.
Version 1.0 - Dec. 2011
Page 1 of 2
Would my mobile food unit qualify to use a servicing area rather than a commissary?
Not likely. A servicing area is not a permitted food establishment but an approved business with fewer
requirements than a commissary. There is no food preparation or cold food storage allowed in such
locations. Using a servicing area would limit menu possibilities on the mobile food unit. For instance,
complex menus requiring multiple food preparation steps (i.e. washing, chopping, cooking, cooling,
etc.) or menus involving any type of raw food product(s) will definitely require a commissary
agreement. In addition, the final decision will be determined by your equipment, plumbing, onboard
storage and how or where your mobile food unit will be stored and secured overnight.
Will my mobile food unit be required to install a three-compartment sink?
Depends on types of food, but if the mobile food unit consist of food items where employees are directly
handling raw protein products (i.e. raw chicken, beef, etc.) or if the menu requires continuous cleaning
or rinsing of specific equipment or utensils (i.e. blender tops), than a three-compartment sink designed
for washing, rinsing and sanitizing shall be required.
Can portable toilets be used for restrooms?
No, portable toilets do not provide the amenities that are required of a restroom, such as pressurized hot
and cold water, single-service towels, and soap dispenser.
Can we provide seating for our customers outside the mobile food unit?
Yes, but only as long as the customers have access to an approved public restroom within 200 feet of the
mobile food unit.
Can any type of vehicle be modified into a mobile food unit?
Yes, but the modifications must comply with the food code and planning guide. For instance, if using a
van or trailer as a mobile food unit and the only inside access is through the rear roll up door, then this
type of vehicle or trailer would not be permitted as a mobile food unit unless a man door was installed.
Can we set up other cooking equipment outside the mobile food unit during hours of operation?
No, except for generators and/or barbecues that are towed behind a mobile food unit vehicle, there are to
be no cooking equipment or other accessories outside the mobile food unit. Everything that is used on
the mobile food unit shall be an integral part of the unit. All storage tanks shall be part of the mobile
food unit.
As a mobile food unit, can we offer pretty much anything on the menu?
No. The health department has the authority impose additional requirements to protect against health
hazards relating to the operation of a mobile food unit and may: (A) Limit the food preparation steps,
(B) Prohibit some menu items; and (C) Restrict the mode of operation when facilities or equipment are
inadequate to protect public health. The ideal of a mobile food unit is to keep the menu simple by
reducing the number of preparation steps and allowing quick service. On push carts, the menu is strictly
limited to only hot dogs and espresso.
Do I need a restroom agreement for every location where I park and operate my mobile food unit?
If parked at a location for more than one hour, a restroom agreement must be completed and submitted.
Restrooms must be within 200 feet to the mobile food unit. Several agreements will be required if
parked at multiple locations. Access to the restroom must be available during same hours as the MFU
operating hours or the restroom facility or business provides after-hours access with the use of a key.
May we use ice for cold holding our food inside the mobile food unit?
Depends on the types of food, but all potentially hazardous food items shall be mechanically
refrigerated while stored within the mobile food unit. Ice is only permissible for push carts and for all
MFU’s when storing customer beverages that do not require refrigeration (e.g., milk, fresh juice, etc.).
Version 1.0 - Dec. 2011
Page 2 of 2
SANITIZING YOUR MOBILE FOOD
UNIT’S FRESH WATER SYSTEM
A freshwater system requires ongoing care and preventative maintenance to ensure that
each component remains functioning and clean so the entire system can deliver a consistent
flow of fresh and safe water. According to the Washington State Retail Food Code Working
Document, Chapter 5-304.11, a water tank, pump, and hoses shall be flushed and sanitized
before being placed in service after construction, repair, modification, and /or periods of
nonuse.
NOTE: Check the manufacturers specifications or technical sheets for specific instructions on sanitizing
your freshwater system, otherwise consider disinfecting the freshwater system as follows:
1. Use one of the following methods to determine the amount of common household bleach needed
to sanitize the tank.(Note: Follow the safety precautions as printed on the label of the bleach container)
2.
3.
4.
5.
A) Multiply Tank Gallon Capacity by 0.13; the result is the ounces of bleach needed to
sanitize the tank. For example, 80 gallon tank = 10.4 ounces of bleach.
B) Multiply Tank Liter Capacity by 1.0; the result is the ml of bleach needed to sanitize the
tank. For example, 300 liter tank = milliliters of bleach.
Mix the bleach with water in a pourable container such as a gallon jug. If the tank is filled
through a pressurized fitting, carefully pour the bleach into the hose before attaching the hose to
the city water entry. WARNING: DO NOT MIX BLEACH WITH AMMONIA.
Pour the bleach solution into the tank and fill the tank with fresh water.
Open ALL faucets (hot and cold) allowing the water to run until the odor of bleach is detected.
Now the freshwater system must sit to let the disinfectant work. The freshwater system must have
four (4) hours of contact time to disinfect completely. Doubling the solution concentration allows
for a shorter contact time of one (1) hour.
When the contact time is completed, drain the tank. Refill the tank and flush the freshwater
system once or twice until the bleach odor has decreased. The residual bleach odor and taste is
not harmful if the correct concentration for the size of the tank was used as directed in step 1.
FRESHWATER SYSTEM REQUIREMENTS AS REFERENCED IN THE WORKING DOCUMENT.
•
•
•
•
•
•
•
A freshwater tank and its inlet and outlet shall be sloped that allows complete tank drainage.
Materials used for the freshwater tank, including the hoses and fittings, shall be safe (food grade),
durable, and finished to have a smooth, easily cleanable surface.
A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or
device shall be provided for a water inlet, outlet, and hoses.
A backflow prevention device is required when operating a water tank, pump, and hoses so that
backflow and other contamination of the fresh water supply are prevented.
A freshwater tank, pump, and hoses used for conveying fresh water shall be used for no other
purposes.
Refer to WA State Retail Food Code Working Document Chapter 5-3, 5-4 and the Mobile Food Unit
Plan Review and Permitting Guide for additional requirements on freshwater and wastewater systems.
Note: Using a filter on your freshwater tank hose inlet will ensure a cleaner system and extend the life
of the system and food equipment by removing sediments which can build up and cause problems.
Version 1.0—Dec. 2011
MOBILE FOOD UNIT
CONTACT INFORMATION AND RESOURCES
County and State Agencies: (plan review, inspection, permitting compliance)
Thurston County Public Health and Social Services
Environmental Health Department
412 Lilly Road NE
Olympia, WA 98506
360-867-2667 fax 360-867-2600
www.co.thurston.wa.us/health/ehfood
Washington State Labor and Industries (L&I)
John Harvey, Specialty Compliance Technical Supervisor
P.O. Box 44450
Olympia, WA 98504
360-902-5218 / 1-800-647-0982
www.lni.wa.gov/tradeslicensing/fas/types/vendmed/default.asp
City Jurisdictions:
(permitting, planning and zoning compliance)
City of Olympia
Paula Smith, Planning Permit Specialist
Community Planning and Development
P.O. Box 1967
Olympia, WA 98507
360-753-8596
City of Lacey
Community Development
420 College Street SE
Lacey, WA 98503
360-491-5642
City of Tumwater
Community Development
555 Israel Road SW
Tumwater, WA 98501
360-754-4180
City of Yelm
Community Development
105 Yelm Ave W
Yelm, WA 98597
360-458-3835
Resources:
(business consultation services, commercial equipment sales, etc.)
Partial list of businesses that may be of use to mobile food operators. This does not imply endorsement by the Thurston County Public Health & Social Services Department.
Version 1.0—Dec. 2011
Enterprise For Equity (E4E)
P.O. Box 1291
Olympia, WA 98507
360-704-3375
www.enterpriseforequity.org
Food Service Equipment
2825 Marvin Road NE Suite T
Lacey, WA 98516
360-943-6479
www.foodsvcequipment.com
Continental Food Service Equipment
1201 Center Street
Tacoma, WA 98409
253-572-7720 fax 360-572-7553
www.foodequipmentnw.com
Olympic Food Equipment Sales, Inc.
1222 South 2nd Avenue SW Suite A
Tumwater, WA 98512
360-943-5532
www.olyfoodeq.com
WA Restaurant Assoc. business partners: www.WRAMarketPlace.com