M.F.U. prepping / cooking on board

[bmarley5780]

If you have a mobile food unit with a approved commissary can you prep and cook butts, ribs, brisket on the MFU?

[bmarley5780]

I was told that I could not prep cook on the MFU, but no where in the NC regs does it outline limitation to what you can on MFU's

[Raine]

No, that's what the commissary is for...preping and cleaning up.

[BBQMAN]

This is where a "Plan review" comes in bmarley.

Not to sound redundant, but that's really what it takes as every area is different.

Here is the problem though- a lot of HD departments are not familiar with what BBQ needs are. So you will need to be prepared to educate them.

For me, the would be no sense in having a Mobile Food Dispensing Vehicle (which I have) and not being able to cook out of it.

Caterer's typically prepare food off-site, then deliver it.

For me, the only thing I report to my commissary for is fresh water pick up and grey water dump (thank goodness the rules are relatively reasonable) .

Otherwise I'm fully self contained, and have the ability to cook what I want, where I want, when I want.

Now if I moved to Georgia permanently someday (and I own property there) the rules are much different. I know that in the Atlanta area food trucks/ mobile vending is not allowed at all.

Some counties in California allow it, some don't.

YMMV- getting over this hurdle is a big part of making a vending idea work.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Pit Boss]

In reading the South Carolina regulations for a MFU they don't even require a commissary. The only requirement is to have an approved service area for cleaning the unit (basically a concrete pad to wash the thing on) and disposal of waste water in a sanitary sewerage. No outside commissary necessary.

In North Carolina a commissary is required, but you do not have to prep there. You may prep/cook on board your MFU.

As stated by BBQMAN, each state will different regulations. It's best to find out from the horse's mouth.
_________________
Somewhere in Kenya...a village is missing their idiot.

[Pit Boss]

[Pit Boss]

15A NCAC 18A .2638 GENERAL REQUIREMENTS FOR PUSHCARTS AND MOBILE FOOD UNITS
(a) A permit shall be issued by the local health department which provides sanitation surveillance for the restaurant
or commissary from which the pushcart or mobile food unit is to operate, if the local health department determines
that the pushcart or mobile food unit complies with the rules of this Section.
(b) The permit shall be posted on the pushcart or mobile food unit. Grade cards shall not be posted.
(c) The local health department which issues the permit shall be provided by individuals receiving a permit a list of
counties and locations where each pushcart or mobile food unit will operate.
(d) Individuals receiving a permit to operate a pushcart or mobile food unit shall provide the local health department
in each county in which food service operations are proposed a list of locations where they will operate. Such lists
must be kept current.
(e) Prior to initiating food service operations in a particular jurisdiction, the operator of the pushcart or mobile food
unit shall submit to that particular jurisdiction such carts or units for inspection or reinspection to determine
compliance with this Section.
(f) Pushcarts or mobile food units shall operate in conjunction with a permitted restaurant or commissary and shall
report at least daily to the restaurant or commissary for supplies, cleaning, and servicing. Facilities, in compliance
with this Section, shall be provided at the restaurant or commissary for storage of all supplies. The pushcart shall
also be stored in an area that protects it from dirt, debris, vermin and other contamination. Water faucets used to
supply water for pushcarts and mobile food units shall be protected to prevent contact with chemicals, splash and
other sources of contamination. Solid waste storage and liquid waste disposal facilities must also be provided on the
restaurant or commissary premises.
(g) All foods shall be obtained from approved sources and shall be handled in a manner so as to be clean,
wholesome, and free from adulteration.
(h) All potentially hazardous foods shall be maintained at 45° F (7° C) or below or 135º F (57º C) or above, or as
required in Rule .2609 of this Section. A metal stem-type thermometer accurate to 2°F (1° C.) shall be available to
check food temperatures.
(i) Only single-service eating and drinking utensils shall be used in serving customers. Single-service items shall be
purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in
a manner to prevent contamination.
(j) All garbage and other solid waste shall be stored and disposed of in an approved manner.
(k) Employees shall be clean as to their person and foodhandling practices. Clean outer clothing and hair restraints
are required for employees engaged in the preparation or handling of food to prevent the contamination of food or
food contact surfaces.
(l) No person who has a communicable or infectious disease that can be transmitted by foods, or who is a carrier of
organisms that cause such a disease, or who has a boil, infected wound, or an acute respiratory infection with cough
and nasal discharge, shall work with a pushcart or mobile food unit in any capacity in which there is a likelihood of
such person contaminating food or food-contact surfaces, with disease-causing organisms or transmitting the illness
to other persons.
(m) All equipment and utensils shall comply with the rules of this Section.
(n) The pushcart or mobile food unit shall be kept in a clean and sanitary condition and be free of flies, roaches,
rodents, and other vermin.
_________________
Somewhere in Kenya...a village is missing their idiot.

[bmarley5780]

Well, here is the checklist to get approval from county. Just like what you guys are doin. But for some reason she said I cannot cook meats on MFU. Only at the commissary. And that is just plain strange. If I do what she is saying I might as well be a BBQ PushCart. LOL.


GENERAL REQUIREMENTS (.2638):
1. Pushcart/mobile food unit operated in conjunction with
an approved (permitted) restaurant ...............................
2. Pushcart/mobile food unit reporting at least daily to
restaurant location for cleaning and servicing ..............
3. All foods from approved sources stored, handled, or
served so as to prevent contamination or adulteration
4. All potentially hazardous foods maintained at 45° F
(7° C) or below or 140° F (60° C) or above, or as
required, thermometer available ....................................
5. Single-service eating and drinking utensils used,
properly stored and handled ..........................................
6. Garbage and other solid waste properly stored and
disposed of in an approved manner ..............................
7. Employees clean as to their person and foodhandling
practices, hair restraints, clean outer clothing ..............
8. All equipment and utensils of easily cleanable
construction, kept clean and in good repair ..................
9. Pushcart/mobile food unit kept in a clean and sanitarycondition, free of vermin ..............................................
10. Food and utensils properly protected against flies,dust, and other contamination.......................................

MOBILE FOOD UNIT REQUIREMENTS (.2640):
1. Potable water supply under pressure provided;
adequate; inlet clean, capped.........................................
2. Hot water heating facilities provided .............................
3. Handwashing lavatory, hot and cold water, soap, and
single-service towels provided ......................................
4. At least a single vat sink with drainboard space on each
end to accomodate drying provided .............................
5. Approved sewage disposal ............................................

[Pit Boss]

15A NCAC 18A .2640 SPECIFIC REQUIREMENTS FOR MOBILE FOOD UNITS
(a) The mobile food unit shall be constructed and arranged so that food, drink, utensils, and equipment will not be
exposed to insects, dust, and other contamination. Protection against flies and other insects shall be provided by
screening or by effective use of fans. Where food or griddles are exposed to the public or to dust or insects, they
shall be protected by glass, or otherwise, on the front, top, and ends, and exposed only as much as may be necessary
to permit the handling and serving of food.
(b) A mobile food unit shall have a potable water system under pressure. The system shall furnish hot and cold
water for all food preparation, utensil cleaning, and handwashing. The water inlet shall be located so that it will not
be contaminated by waste discharge, road dust, oil, or grease, and it shall be kept capped unless being filled.
(c) Water heating facilities shall be provided.
(d) Handwashing lavatory with hot and cold water, combination supply faucet, soap, and single-service towels shall
be provided.
(e) At least an approved single-compartment sink shall be provided. This sink shall be of sufficient size to
submerge, wash, and rinse cooking utensils and shall have splashback protection and drainboards that are an integral
part of, and continuous with, the sink. These drainboards shall be of sufficient size to accommodate the drying of
washed utensils. However, in cases where no food is prepared on the mobile food unit and all utensils are
effectively cleaned at the restaurant, the equipment sink is not required.
(f) Sewage disposal must be provided either by means of an approved sewage disposal system or approved sewage
storage tanks. Sewage storage tanks must be maintained in a manner so as not to create a health hazard or nuisance
and to prevent contamination of foods or water supply. Toilets are not required on the unit. Liquid waste that
results from the operation of a mobile food unit shall be disposed of in an approved sewage disposal system or
stored in a permanently installed sewage storage tank that is of at least 15 percent larger capacity than the water
supply tank. Liquid waste shall not be discharged from the sewage storage tank when the mobile food unit is in
motion. All connections on the vehicle for servicing mobile food unit waste disposal facilities shall be of a different
size or type than those used for supplying potable water to the mobile food unit. The waste connection shall be
located lower than the water inlet connection to preclude contamination of the potable water system.
(g) A servicing operations area shall be established at a restaurant for the mobile food unit. Potable water servicing
equipment shall be installed, stored, and handled to protect the water and equipment from contamination. The
mobile food unit's sewage storage tank shall be thoroughly flushed and drained during servicing operation. All
sewage shall be discharged to an approved sewage disposal system.
_________________
Somewhere in Kenya...a village is missing their idiot.

[bmarley5780]

Beat me to it.

[bmarley5780]

Definition of "pushcart" :

(25) "Pushcart" means a mobile piece of equipment or vehicle which serves hot dogs or foods which have been prepared, pre-portioned, and individually pre-wrapped at a restaurant or commissary.

[Pit Boss]

[bmarley5780]

No, you haven't looked over anything. It isn't there! LOL

I have read that dangon document so many times....

That was my next question.

If the counties within the state can make "revisions" to the states regs fit their needs. Guess not?

[Pit Boss]

A county can not change a state law, nor can they allow you to not follow the state law. But I'm pretty sure they can adopt county ordinances if they choose...so long as they are more strict than the state versions.

That is why I said to ask if what they are telling you is a local law. If it is, get a copy.
_________________
Somewhere in Kenya...a village is missing their idiot.

[Pit Boss]

What county are you in?
_________________
Somewhere in Kenya...a village is missing their idiot.

[bmarley5780]

Onslow County.

[bmarley5780]

Here's the Muni-Code for Onslow County.

http://library1.municode.com/default-test/home.htm?infobase=15002&doc_action=whatsnew

Chapter 8

Muni-code for Jacksonville, NC

http://library1.municode.com/default-test/home.htm?infobase=10534&doc_action=whatsnew'

Chapter 17

[Bestiverhad]

[quote="Pit Boss"]15A NCAC 18A .2638 GENERAL REQUIREMENTS FOR PUSHCARTS AND MOBILE FOOD UNITS
(a) A permit shall be issued by the local health department which provides sanitation surveillance for the restaurant
or commissary from which the pushcart or mobile food unit is to operate, if the local health department determines
that the pushcart or mobile food unit complies with the rules of this Section.
quote]

I don't understand the part that says, 'the restaurant
or commissary from which the pushcart or mobile food unit is to operate,..'
It's the '..is to operate..' part that is confusing to me.
Does that mean that the MFDV is limited to operating from a raunt or kitchen?
_________________
Tender - Juicy - Smoky - Goodness

"What would you like to drink with that?"

[SoEzzy]

[daddywoofdawg]

No three compartment sink?or hand wash sink!sweet!I would have so much more counter space.
Like so ezzy said it the commissary you work out of.
I think you can cook Q on site.You can't make sausage on site.or butcher a pig on site.
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle