Revised: 10/15/2020 Page 5 of 6
www.SurveyMonkey.com/s/EHSDSurvey NO HOME- PREPARED FOODS ALLOWED
AUSTIN PUBLIC HEALTH
ENVIRONMENTAL HEALTH SERVICES DIVISION
P.O. BOX 142529 Austin, TX 78714
Phone (512) 978-0300 Email: [email protected] Web Address: http://www.austintexas.gov/ehsd
Walk-in Location: 1520 Rutherford LN, NE corner of Rutherford LN @ Cameron RD, Building 1 East Entrance (Not a Mailing Address) Mobile Food Vendor Itinerary Sheet
Mobile Food Vendors are required to submit and maintain a current itinerary sheet detailing vending locations, hours of operation, and Central Preparation Facility (CPF) service visits. Changes must be submitted on an updated itinerary sheet prior to implementation.
Failure to maintain a current, valid itinerary with this department may result in permit suspension and/or filing of legal charges.
Mobile Vending Unit Name: _______________________________________________________________________ Owner’s Name: _________________________________________________________________________________ Itinerary Valid for the Following Dates: _________________ to _________________ Page: ______ of ______ Vending Location Address Day at Location
(Circle All That Apply)
Start Time End Time
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Central Preparation Facility Service Visit Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Central Preparation Facility Service Visit Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
Central Preparation Facility Service Visit Sun. Mon. Tue.
Wed. Thu. Fri.
Sat.
AM
PM
AM
PM
(Please submit additional itinerary pages if needed.)
_______________________________________________________________________________________________________________________ Applicant's Signature Print Name Date
Appendix C
C-75
Attachment A
Revised: 10/15/2020 Page 6 of 6
www.SurveyMonkey.com/s/EHSDSurvey NO HOME- PREPARED FOODS ALLOWED
AUSTIN PUBLIC HEALTH
ENVIRONMENTAL HEALTH SERVICES DIVISION
P.O. BOX 142529 Austin, TX 78714
Phone (512) 978-0300 Email: [email protected] Web Address: http://www.austintexas.gov/ehsd
Walk-in Location: 1520 Rutherford LN, NE corner of Rutherford LN @ Cameron RD, Building 1 East Entrance (Not a Mailing Address) Restroom Facility Agreement
All City of Austin Mobile Food Vendors are required to submit and maintain a current Restroom Facility Agreement for each location where the mobile unit will operate for longer than two (2) hours. This agreement confirms availability of a restroom, during the hours of operation, for staff, within 150 feet of the vending location. Failure to maintain a current Restroom Facility Agreement with this department, for each vending location in which you operate may result in permit suspension and/or filing of legal charges.
Upper Portion: Mobil e Food Vendors that intend to access restroom facilities of a store front or other similar commercial establishment must have the top portion of this form signed by the owner or responsible party of that commercial establishment.
Lower Portion: Mobil e Food Vendors that intend to access portable restroom facilities may complete the bottom portion of this form.
Non-commercial/Residential facilities cannot fulfill this requirement. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Fixed Establishment Restroom Facility Agreement
I, ___________________________________, owner/responsible party for __________________________________ Name of Commercial Establishment Owner (Print) Name of Commercial Establishment (Print) located at ___________________________________ give permission to ___________________________________ Commercial Establishment Address (Print) Name of Mobile Owner/Responsible Party (Print) of ___________________________________ to use my restroom facilities for their employees during the Mobile Vending Unit Name (Print)
mobile unit’s hours of operation. I understand that observations of inaccessibility to my restroom facilities during the mobile vendor’s hours of operation, restroom facilities greater than 150 feet from mobile unit or sewage violations may result in this agreement being rescinded by Austin Public Health.
_________________________ _____________________ ______________ ____________ Signature of Commercial Establishment Owner Printed Name of Commercial Establishment Owner Contact Phone Number Date
_______________________________________________________________________________________________________________________ Applicant's Signature Print Name Date
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Portable Restroom Facility Agreement
I, ______________________________________, owner/responsible party for_________________________________ Name of Mobile Vending Unit Owner/Responsible Party (Print) Mobile Vending Unit Name (Print) will adhere to the requirements of the Restroom Facility Agreement when in operation for two (2) consecutive hours or more at a single location. I will adhere to this requirement through the use of a portable restroom facility to be located at ___________________________________ which will be routinely serviced by Address of Portable Restroom Location
___________________________________ and will be located and maintained in adherence to all local zoning and code Printed Name of Liquid Waste Hauler Company
regulations. I understand that observations of inaccessibility to my restroom facilities during the hours of operation, restroom facilities greater than 150 feet from mobile unit or sewage violations may result in this agreement being rescinded by Austin Public Health.
_______________________________________________________________________________________________________________________ Applicant's Signature Print Name Date
Appendix C
C-76
Attachment A
City of Austin
Austin Transportation Department, Right of Way Management Division P.O. Box 1088, Austin, Texas 78767
RIGHT OF WAY VENDOR LICENSE APPLICATION
AAAPPPPPPLLLIIICCCAAANNNTTT IIINNNFFFOOORRRMMMAAATTTIIIOOONNN Applicant Name:
Address:
City: State: ZIP Code:
Phone: E-mail: Fax:
BBBUUUSSSIIINNNEEESSSSSS IIINNNFFFOOORRRMMMAAATTTIIIOOONNN Business Name/DBA: Sales Tax #:
Business Structure (circle one): Corporation Limited Liability Company Partnership Sole Proprietorship Address:
City: State: ZIP Code:
Phone: E-mail: Mobile Food Vendor Permit # (if applicable):
LIST ALL VENDING PERMITS YOU NOW HOLD:
PERMIT # LOCATION EXPIRATION DATE
Have you held a vendor permit that has been revoked: ❑ Yes ❑ No If you answered yes, explain why:____________________________________________________________________________________ ________________________________________________________________________________________________________
VVVEEENNNDDDIIINNNGGG LLLOOOCCCAAATTTIIIOOONNN
Address (Or Closest Property Address):
ZIP Code: Curb: (Circle One) North South East West
ADJACENT BUSINESS INFORMATION (if applicable)
Name of Adjacent Business: Name of Business Owner:
Mailing Address:
City: State: ZIP Code:
**Right of Way Management will deliver notice of your vending request to the adjacent business via certified mail. The business owner is provided 10 days to submit comments/objections to the request.**
VENDING LOCATION SKETCH
You are required to submit a map, photo, sketch, or diagram of the proposed site. See sample diagram below.
Appendix C
C-77
Attachment A
City of Austin
Austin Transportation Department, Right of Way Management Division P.O. Box 1088, Austin, Texas 78767
SSSAAALLLEEESSS IIINNNFFFOOORRRMMMAAATTTIIIOOONNN
Proposed Days of Operation:
Proposed Hours of Operation:
State your proposed method of sale:
______________________________________________________________________________________________________________
_____________________________________________________________________________________________________________ List items to be offered for sale:
______________________________________________________________________________________________________________
I DECLARE THAT THE INFORMATION PROVIDED IN THIS APPLICATION IS TRUE AND THAT I HAVE READ THE CITY OF AUSTIN CODE SECTION 14- 921 THROUGH 14-9-23, AND I UNDERSTAND ALL CONDITIONS OF THIS APPLICATION AS SET FORTH HEREIN AND THE CITY CODE.
____________________________________________ ________________________________________________
PRINT NAME AND TITLE SIGNATURE OF APPLICANT
(MUST SIGN IN THE PRESENCE OF NOTARY)
THE PERSON KNOWN TO ME TO BE THE ABOVE SIGNED APPLICANT IS DULY SWORN BY ME AND STATES UNDER OATH THAT HE/SHE HAS READ THIS APPLICATION AND THAT ALL FACTS THEREIN SET FORTH ARE TRUE AND CORRECT.
SWORN TO ME ON THIS, THE ______DAY OF ________________, 20_______
_____________________________________________________
STATE OF TEXAS, TRAVIS COUNTY NOTARY PUBLIC SIGNATURE
Appendix C
C-78
Attachment A
Do not submit y
our mobile p
lan review packet if the follo
wing
items are not com
pleted; your packet will be denied:
1) Obtain your propane permit or exemption
letter from the Denver Fire Department to submit with the packet 2) Complete the top two sections of the affidavit of commissary (page 11) a. You, the operator, completes the top section
b. The commissary completes the middle section
3) Take clear, color photos of both the inside and outside of the mobile unit and print them on 8.5 ”X11” computer paper. No more than 4 pictures per page. (Individual photos printed on photo paper will not be accepted)
4) Complete all sections of the packet with a bracket ( ). If something is not applicable, please say N/A.
Appendix C
C-79
Attachment A
Complete steps 1-5 in the instruction box below. Ensure all aspects of this document accurately reflect the physical properties of the mobile retail food establishment. Any inaccuracies or falsification during the licensing process may result in a rejected application. INCOMPLETE APPLICATIONS OR TRUCKS THAT ARE NOT COMPLETED WILL NOT BE PROCESSED For complete requirements and regulations regarding mobile retail food establishments, call 720 -913-1311 or refer to each regulatory agency’s website:
• Excise and Licenses: www.denvergov.org/businesslicensing • Department of Public Health and Environment: www.denvergov.org/healthinspections • Fire Department: www.denvergov.org/fire (reference permits and licensing tab, fire safety permits) • Community Planning and Development/Zoning Department: www.denvergov.org/zoning • Department of Public Works: www.denvergov.org/publicworks Instructions
1. The following shall be gathered BEFORE submitting the application for review to Excise and Licenses:
❑ Government issued ID (driver’s license, passport, military ID, etc.) ❑ Affidavit of lawful presence (Appendix B) for sole proprietor or individual only. ❑ Fees: $200-application fee (non-refundable) and $125-business license fee for a total of $325 to be paid at time of submission.
❑ Completed Propane Permit (Appendix C) or obtain Letter of Exemption from the Denver Fire Department. ❑ Affidavit of Commissary with Business Operator and Commissary Operator sections completed. ❑ Mobile retail food establishment plan review application (pages 2-13, including appendices A and B) • Please reference Appendix D for questions with an asterisk (*) ❑ Printed, clear, color pictures of the following items printed on an 8.5” x 11” sheet of printer paper. Print 1 picture per page (blurry, dark or pixelated pictures, and Kodiak pictures will not be accepted):
• Clean water and wastewater tanks
• Exterior of the unit: 1 picture of each side including permanent license plates, propane lines and tanks • Interior of the unit: sink(s), hood system, all equipment including sinks, propane lines, breaker box and fire extinguishers, etc.
❑ Manufacturer specifications (spec sheets) for all appliances including cooking equipment and refrigeration NOTE: All equipment must be rated for use with propane. Natural gas appliances are not allowed ❑ If applicable, two (2) complete sets of pre-engineered automatic extinguishing system shop drawings
2. Bring all items from step 1 to the Department of Excise and Licenses (Dept. of EXL):
201 Colfax Ave., Suite 206, Denver 80202
3. After submitting your plans to the Dept. of EXL, the following will take place:
• Dept of EXL will issue you a business file number (BFN)/record number o Do not lose this number; it is your tracking number for the licensing process • Dept. of EXL will distribute your plan review to applicable agencies for review • Once the mobile retail food establishment plan review has been approved by all applicable agencies, the responsible party (mobile operator) will be contacted to schedule a physical inspection of the unit.
NOTE: Public Health and Environment and the Fire Department will simultaneously inspect the mobile unit. • Once unit has been approved by Public Health and Environment and the Fire Department during the physical inspection, a license will be issued for the mobile unit by Excise and Licenses at the physical inspection location.
4. If operating on private property, a zoning permit from the Zoning Department and permission letter from the property owner will need to be obtained.
Appendix C
C-80
Attachment A
SECTION 1: Oath of Applicant
SECTION 2: Basic Information
Mobile Retail Food Establishment Trade Name:
Legal Entity Name (LLC, Corp., Etc.)
Mailing Address: (include city, state, zip)
Phone: Fax:
Email:
Website/Facebook/Twitter Page:
Responsible/Main Contact Name: % interest owned:
Home Address: (include city, state, zip)
Email: Phone:
Partner’s Contact Name: % interest owned:
Home Address: (include city, state, zip)
Email: Phone:
Partner’s Contact Name: % interest owned:
Home Address: (include city, state, zip)
Email: Phone:
MOBILE FOOD ESTABLISHMENT VEHICLE INFORMATION
Vehicle Identification Number (VIN):
Make and Model of Vehicle: Permeant License Plate #:
Was this unit previously licensed in the City and County of Denver? Yes No If yes, what was the name of the unit:
I declare under penalty of perjury in the second degree that this application and all attachments are true, correct, and complete to the best of my knowledge. I further acknowledge that it is my responsibility and the responsibility of my agents and employees to comply with the provisions of the Denver Revised Municipal Code and all Rules and Regulations which govern this Mobile Retail Food Establishment Plan Review Application:
Name (Print) Authorized Signature Title Date Appendix C
C-81
Attachment A
SECTION 3: Equipment Information
What type of sanitizing solution are you using for cleaning food contact surfaces*? Chlorine
Quaternary Ammonium
Other:
What strength shall your sanitizing solution measure in parts per million (PPM)*? PPM Are PPM test strips available on the mobile unit to verify sanitizer concentration? Yes
No
What type of thermometer is available for use on the mobile unit*? Dial stem
Digital
If your truck weighs more than 16,000lbs, do you have your DOT stickers? Yes
No
Indicate, using numbers, how many pieces of equipment are on the unit: (ex: 1 hand washing sink, 2 Fryers, 1 Grill) ___ Hand washing sink ___ Food preparation sink ___ Three compartment sink ___ Steam table(s) ___ Mop/Utility sink ___ Refrigerator(s) ___ Freezer(s) ___ Hot box(s) ___ Flat top ___ Grill ___ Barbecue ___ Smoker ___ Fryer(s) ___Other: ___Other:
Are all the propane powered appliances rated for propane use? Yes
No
Sink Basin Measurements*:
Length (inches) Width (inches) Height/Depth (inches)
Hand Washing Sink
Three-compartment Sink^
Other: _______________________
^Please provide the dimensions of one of the compartments of the three-compartment sink.
SECTION 4: Water Tanks
Clean water tanks must be a minimum of 10 gallons, or 3 gallons per hour of operation, whichever is greater. For example, if operating for 5 hours, a 15 gallon clean water tank, at minimum, is required. If operating for 2 hours at a time, a 10 gallon clean water tank would be required.
Waste water tanks must be at least 15% larger than the clean water tank. For example, if the clean water tank is 15 gallons, then the gray water tank must be at least 17.25 gallons.
Note: If multiple tanks are used for the clean water, they must be connected and allow for water to be pumped without changing tanks. A single tank must be used for waste water.
Water Tank Measurements*:
Water Tank
Shape
Length
(inches)
Width
(inches)
Height
(inches)
Total
Gallons
Clean Water Tank
Waste Water Tank
Other: ________________
How to calculate: http://www.calculatorsoup.com/calculators/construction/tank.php *Reference Appendix D
Appendix C
C-82
Attachment A
SECTION 5: Menu (write menu below or attach a copy -please indicate below if menu is attached )
NOTE: All items that are served raw or undercooked, or contain raw or undercooked ingredients, require a consumer advisory. This advisory must be placed on all menus. The most commonly used consumer advisory identifies individual items on the menu and then places both a disclosure and reminder statement at the footer of the menu. Additional consumer advisory variations may be found here.
Example:
Appetizers Breakfast Lunch
Ceviche* Scrambled Egg skillet Chicken tacos
Nachos Eggs Benedict* Hamburger*
Oysters* Pancakes Chicken Caesar Salad*
*These items may be served raw or undercooked, or contain raw or undercooked ingredi ents. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Appendix C
C-83
Attachment A
I understand that no food can be stored and/or prepared in my home:
Yes
No
SECTION 6: Commissary Usage and Food Preparation
What is the name of the commissary you plan to use?
Please write the hours you intended to use the commissary under what days you intend to report to the commissary:
Days Monday Tuesday Wednesday Thursday Friday Saturday Sunday Hours ___to___ ___to___ ___to___ ___to___ ___to___ ___to___ ___to___
Name of supplier(s) where food will be purchased:
Where will ware washing be taking place?
On the mobile unit
At the commissary
I understand that water may only be obtained from my commissary:
Yes
No
How is the mobile food unit clean water tank filled?
Food grade/drink water hose
Other:
If applicable, who is providing the food grade hose?
Commissary
Self
If applicable, how will food grade hose be stored?
Closed container
Other:
If applicable, where will the food grade hose be stored? Commissary
Mobile Unit
Where will wastewater (gray water) be disposed?
Commissary
Other:
How is wastewater drained from wastewater tank(s)?
Hose
Valve
Other:
If applicable, where will grease/oil be disposed?
Commissary
Other:
Is the mobile unit only selling pre-packaged items (i.e. hot box truck, ice cream truck, etc.)? Yes
No
If yes, are all pre-packaged items store-bought (i.e. ice cream bars, cupcakes, chips, soda)? Yes
No
If any items on the mobile unit are prepared prior to being sold or are not bought prepackaged, please indicate where the following tasks will take place (select all that apply):
• Cooking
Mobile unit
Commissary
Not Applicable
• Reheating
Mobile unit
Commissary
Not Applicable
• Cooling
Mobile unit
Commissary
Not Applicable
• Thawing
Mobile unit
Commissary
Not Applicable
• Ice‐making (not buying from store)
Mobile unit
Commissary
Not Applicable
• Washing produce
Mobile unit
Commissary
Not Applicable
• Slicing
Mobile unit
Commissary
Not Applicable
• Cutting/Dicing
Mobile unit
Commissary
Not Applicable
• Freezing
Mobile unit
Commissary
Not Applicable
• Other:
Mobile unit
Commissary
Not Applicable
• Other:
Mobile unit
Commissary
Not Applicable
Where will the following storage be taking place (select all that apply):
• Cold storage
Mobile unit
Commissary
Not Applicable
• Dry storage
Mobile unit
Commissary
Not Applicable
• Freezer storage
Mobile unit
Commissary
Not Applicable
• Chemical storage
Mobile unit
Commissary
Not Applicable
• Other:
Mobile unit
Commissary
Not Applicable
• Other:
Mobile unit
Commissary
Not Applicable
*Reference Appendix D
Appendix C
C-84
Attachment A
SECTION 7: Operating Location
Please write the hours of intended operation under what days you plan to operate during the week:
Days Monday Tuesday Wednesday Thursday Friday Saturday Sunday Hours ___to___ ___to___ ___to___ ___to___ ___to___ ___to___ ___to___
If you plan to operate seasonally, what months do you plan to operate: __________________ to _________________
Where do you plan to sell food? (please check all applicable boxes and complete information below checked box) Single Location(s), such as breweries, a tire shop, parking lot, a meter down town, office building, etc. ^^ 1) Ex: 17th and Wynkoop from 10am-2pm, Mon-Fri and Bob’s Brewery from 5-9pm Saturday 2)
3)
4)
^^If privately owned, please review zoning requirements. If on a street, please review public works requirements.
Route, where you go from location to location and make frequent stops during your operation hours
Event(s), such as Civic Center Eats, Taste of Colorado, Farmer’s Markets, etc.
ADVISORY: Some Denver addresses are in unincorporated areas and therefore are regulated by different health departments and require their county’s license. Verify intended area of operation’s address prior to obtaining a Denver license. No other licenses are valid while operating in the City and County of Denver. A City and County of Denver license is only valid in the City and County of Denver. Operating without a proper license can result in a court summons.
SECTION 8: Miscellaneous
Is the trade name of the business on the exterior of the mobile unit? Yes
No
Is there a phone number to contact the business on the exterior of the unit? Yes
No
Where are the nearest restrooms to the intended area of operation that will be utilized by employees? Name (of business):
Address: Zip
Name (of business):
Address: Zip
Operating Address(es) Days of Operating Hours of Operation Ex: Bob’s Plumbing at 40th and Steele Monday-Friday 10:15-10:30am
Event Name Operating Date(s) Hours of Operation
Ex: Civic Center Eats Tuesdays (May-Oct) 11am-2pm
Appendix C
C-85
Attachment A
SECTION 9: Fire Extinguishing Equipment
Do you use propane or a generator on the mobile unit?
Yes
No
Not Applicable
If using propane or generator, do you have a 2A 10BC fire extinguisher?* Yes
No
Not Applicable
If yes, was the extinguisher inspected by a licensed inspector? Yes
No
If yes, is the extinguisher mounted and secured in the proper bracket?* Yes
No
Do you have equipment that produces grease-laden vapors or smoke?* Yes
No
Not Applicable
If producing grease or smoke, do you have a Class K fire extinguisher?* Yes
No
Not Applicable
If yes, was the extinguisher inspected by a licensed installer? Yes
No
If yes, is the extinguisher mounted and secured in the proper bracket?* Yes
No
If producing grease or smoke, do you have a commercial grade hood?* Yes
No
Not Applicable
If yes, does the hood extend over all required equipment? Yes
No
If yes, was the hood system installed by a licensed inspector? Yes
No
If yes, is the hood system caulked with high temperature caulking? Yes
No
If producing grease or smoke, do you have a fire suppression system?* Yes
No
Not Applicable
If yes, was the suppression system installed by a licensed installer? Yes
No
Not Applicable
What are the dimensions of your hood?*
SECTION 10: Hot Water
How is hot water supplied to the unit for handwashing or other activities? Hot water heater
Passive System/ Heat Exchange
Other:
If water heater uses propane, is it vented to the exterior of the unit? Yes
No
Not Applicable
NOTE: If using a propane powered hot water heater, it must be rated for propane use only.
I understand that I must ALWAYS have hot water measuring 100F at my hand washing sink:
Yes
No
Width (inches) Height (inches) Length (inches)
Appendix C
C-86
Attachment A
SECTION 11: Power Source
Power Source: (check all that apply)
Electrical (plug into a building)
Propane
Generator
Other:
If applicable, where is generator located?
On unit
Outside of unit (On ground)
How will the electrical source be grounded?
How many amps is the breaker box?
Are all breakers labeled for the equipment they feed?
Yes
No
Not Applicable
Is all electrical wiring contained within a rigid conduit?* Yes
No
Not Applicable
Are GFI circuits installed?*
Yes
No
Not Applicable
SECTION 12: Propane
Interior
What type of propane lines are used on the interior of the unit? Hard
Flex
If flex lines are being used, what type of flex lines?
If flex lines are being used, where are they located?
If flex lines are being used, how long are they?
If yes, are the flex lines protected from sharp edges?
Yes
No
Not Applicable
Are there shutoff valves on the interior of the unit?
Yes
No
Not Applicable
Exterior
Are propane lines piped on the exterior of the unit?
Yes
No
Not Applicable
What type of propane lines are used on the exterior of the unit? Hard
Flex
If flex lines are being used, where are they located?
If flex lines are being used, how long are they?
How many propane bottles are on the unit?
One (1)
Two (2)
Other
How much does each bottle weigh?
20lbs
40lbs
Other
How many total pounds of propane are on the unit?
How are propane bottles securely mounted?
Cage
Bracket
Other:
What type of regulator do you have?
Single Stage
Dual Stage
Is the propane regulator securely attached to the vehicle? Yes
No
Not Applicable
Does the regulator have adequate space for venting?
Yes
No
Not Applicable
How many appliances on the unit use propane?
One (1)
Two (2)
Other _
If propane is not visible, is there a sticker indicating propane? Yes
No
Not Applicable
ADVISORY
If propane is used on the truck, complete Appendix C and obtain propane permit from Denver Fire Department (DFD) PRIOR TO submitting the completed plan review to the Department of Excise and Licenses (Dept. of EXL).
If propane is not used on the truck, obtain an exemption letter from DFD PRIOR TO submitting plan review packet to the Dept. of EXL.
*Reference Appendix D
Appendix C
C-87
Attachment A
SECTIO
N 13: Floor
Plan Drawing (if av
ailable from manufacturer, please attach plans instead) The fol
lowing items shall b
e indicated on the floor plan drawing:
• Locatio
n and common name of all equipment
• Food st
orage locations [includ
ing coolers and self-service
locations (i.e. salsa, soda, etc.), if ap
plicable]
• Locatio
n of clean and gray water tanks
• Locatio
n of sinks (
including hand washing and three compartment sink, if applicable) • Locatio
n of propane tanks a
nd propane powere
d equipment (indic
ate with a P on equ
ipment)
• Any outdo
or equipment (i.e. barbecue)
NOTE: All floor
s, walls and ceil
ings shall be constructed of smooth and easily cleanable materials.
What mat
erial is the floor co
nstructed of?
What mat
erial is the walls construct
ed of?
What materia
l is ceilin
g constructed of?
Appendix C
C-88
Attachment A
2021 Affidavi
t of Commissary
Busines
s’ Name: Busine
ss’ LLC/CORP:
Owner/Operator
’s Name:
Operato
r’s Mailing Address: City: State: Zip Code
:
Operato
r’s Email: Licens
e Plate:
Operato
r’s Teleph
one Number: CBD Produ
cts (Y / N)?:
As owner/represe
ntative of the above-named business,
I offer
this affidavit as proof that my food will be prepared in a licensed facility in accordance with the la
ws governing the de
signated business type in the Ci
ty and County of Denver’s Food Establishment Rules and Regulations, Chapter 23 of the Denver Revised Mun
icipal Code. Please
initial below:
_____ I will
submit a new affidavit for approval before I resum
e selling f
ood if I cease to use the facilit
y listed below as my com
missary.
_____
I understand that all fo
od must be stored and prepared at the commissa
ry below; no food m
ay be stored or pre
pared in a home.
_____ I unde
rstand that failing to utiliz
e my commissary as requ
ired may result in enforc
ement acti
on.
Note:
If you are operating multiple stands/booths/mobiles, such as Suzy’s Lemonade #1 and Suzy’s Lemonade #2, you will need t o obta in
separa
te licens
es for each and submit separate affidavits to the department for approval.
If appli
cable, what tempora
ry events are you
participating in: 420 Rall
y Cinco de
Mayo Five Po
int Jazz Festival Pridefe
st
Bacon
& Beer People
’s Fair Cherry Cre
ek Arts Junetee
nth Dragon B
oat Internati
onal Fest The Big
Eat
Taste of
Colorado Tacola
ndia Westword
Feast Grando
ozy Farmer
’s Market/Other:
I affirm
that the above information is correct and tru
e by signing below.
Signature of
Proposed Business Operat
or Date
Commiss
ary Name: Operat
or’s Name:
Commiss
ary Address: Teleph
one Number:
Commiss
ary is regulated by: Denver
Jefferso
n County Tri-County Other:
Commiss
ary Email Address:
Commiss
ary Agreement: Start
Date: ______
_______________________ End Da
te: ____
___________
_______________
Commiss
ary is providing the following items for th
e above noted operat
or/business:
Cold storage
Dry storage
Clean water/ water disposal
Grease
Disposal
Food p
reparation tables
Ice machine
Drinkin
g/potable water
hose
Mobile
unit storage
Food p
reparation sink
Dish wa
shing
Cooking
equipme
nt
Coolin
g equipme
nt
As owner/
representative of t
his facility, I confirm t
hat the operato
r above has permi
ssion to utilize
my facility as a commissary for the
ir designa
ted
business. I read,
understand, and affirm my responsibi
lities as a commissary o
perator in accordance with the laws governing commissaries in Chapte
r 12 of the City and County of Denver’s Food Establishment Rules and Regulations, Chapter 23 of the Denver Revised Municipal C ode.
Please i
nitial the lines below:
_____I will
notify the Department of Public H
ealth and Environment if the
vendor ceases to use t
his facility as required.
_____I wi
ll maintain logs/records indicating both the intended schedule as well as the actual schedule in which the above operator uses my facilit
y.
_____I understa
nd that failin
g to adhere to the rules and regulations that govern commissaries may result in enforce ment action.
I affirm
that the above information is correct a
nd true by signing below.
Signat
ure of Commissary Operator Date
Busine
ss Type (please only s
elect one): Change of
Commissary / Renewal / New Licens
e:
Tempor
ary* Wholesa
ler* Peddle
r* Catere
r* Kiosk* Commiss
ary Change Renewa
l New
Mobile
Truck Mobile
Trailer Mobile
Cart Other:
_________________
Approv
ed Denied
Approved w
ith Conditions:
Inspecto
r Name: Inspect
or Signat
ure: Date:
EST ID: INS #(s): BFN #:
Completed
by Busine
ss Operato
r
Comple
ted by Commissary Operator
**ATTENTION: All asterisked (*) licenses below must
have the bottom section completed by PHI, via email or in person, prior to submitting to the Department of Excise and Licenses. Excludes mobiles.
Appendix C
C-89
Attachment A
Appendix B
AFFIDAVIT OF LAWFUL PRESENCE IN UNITED STATES
I, , swear or affirm under penalty of perjury under the laws of the State of Colorado that (check one):
• I understand that this sworn statement is required by law because I have applied for a “state public benefit”, as that term is defined under section 24-76.5-102(3), C.R.S. (2016).
• I understand that state law requires me to provide proof that I am lawfully present in the United States prior to receipt of this state public benefit.
• I further acknowledge that making a false, fictitious, or fraudulent statement or representation in this sworn affidavit is punishable under the criminal laws of Colorado as perjury in the second degree under section 18-8-503 C.R.S. (2016), and it shall constitute a separate criminal offense each time a public benefit is fraudulently received.
• I understand that Colorado state law requires me to provide one of the following forms of proof that I am lawfully present in the United States prior to receipt of this benefit:
1. A valid Colorado driver's license or a Colorado identification card issued under article 2 of title 42, unless it has been issued under C.R.S. 42-2-501 et seq. and states “Not valid for federal identification, voting, or public benefit purposes;”
2. An unexpired Out of State Driver’s License or Identification Card, unless the license or card states that it is not valid for federal purposes;
3. A valid U.S. Passport with a photo, except for “limited” passports, issued for less than five years;
4. A valid I-551 Resident Alien/Permanent Resident Card verified by SAVE with a photo;
5. A United States military card or a military dependent's identification card;
6. A U.S. Coast Guard Merchant Mariner card;
7. A Tribal Identification Card with intact photo;
8. Any document in LIST A below with an intact photo; or
9. Any other document listed in 1 CCR 204-30 Section 2.1.3-2.1.6
❑ I am a United States citizen.
❑ I am not a United States citizen but I am a Permanent Resident of the United States. ❑ I am not a United States citizen but I am lawfully present in the United States pursuant to Federal law.
Appendix C
C-90
Attachment A
MUST BE ACCOMPANIED WITH PHOTO ID LISTING NAME AND DATE OF BIRTH
LIST A
1. Copy of Applicant’s birth certificate from any state, the District of Columbia, or all United States territories
2. Report of Birth Abroad of a United States Citizen, form FS-240
3. Certification of Naturalization (N-550 or N-570)
4. Certificate of Citizenship (N-560 or N-561)
5. U. S. Citizen Identification Card (I-197), last issued in 1983, or Form I-179, last issued in 1974
SIGNATURE MUST BE WITNESSED BY NOTARY
Signature of Affiant Date
STATE OF COLORADO )
) S.S. SEAL
CITY AND COUNTY OF DENVER )
Subscribed and sworn to before me on this day of , 20
NOTARY PUBLIC: My commission expires:
FOR OFFICE USE ONLY. DO NOT WRITE IN THIS SECTION
Applicant appeared in person
Date
Appendix C
C-91
Attachment A
Appendix C
Note: This must be completed and returned to the Denver Fire Department prior to obtaining your license (if you do not have propane on your mobile unit, contact DFD for an exemption letter). In return, you will receive a receipt that will need to be submitted with this packet to obtain a license .
Appendix C
C-92
Attachment A
Appendix D
Sanitizing Solution
In Place Sanitizing Solution shall be mixed at a proper concentration and shall be ready to be used to wipe down food contact surfaces such as cutting boards and tables during any food handling.
Sanitizing Chemicals
Chlorine (Bleach) Quaternary Ammonium
Test Strips
Chlorine (Bleach) Quaternary Ammonium
Sanitizer Concentration*
Chlorine (Bleach): 50-200PPM Quaternary Ammonium: 150-500ppm
*Sanitizing concentration shall be mixed per manufacturer’s instructions. Provided concentrations are an example of the concentration range for each product.
Appendix C
C-93
Attachment A
Thermometer
Temperature measuring d evices shall be capable of reading bot h hot and cold temperatures, shall have a numerical scale, printed record, or digital readout in increments not greater than 2 °F (1°C) that includes the range of 0-220°F, and shall be accurate to + /- 2°F of 32°F (1°C). Temperature measuring devices shall be capable and used to determine required Food temperature(s).
Digital Thermometers Dial Stem
Appendix C
C-94
Attachment A
Grease Producing/Smoke laden vapor producing equipment**
Flattop griddle Fryer
Vertical Broiler Stove
**These are common examples of grease producing and smoke laden vapor producing equipment and do not include all equipment that requires a hood. If you are unsure whether a hood is required, contact the appropriate department for clarification.
Note: Ensure that all equipment is propane powered and not natural gas powered.
Sink Measurements
Appendix C
C-95
Attachment A
How to complete the sink measurements
^Please provide
the
dimensions of one of the compartments of the three-compartment sink.
Length (inches) Width (inches) Depth/Height (inches)
Hand washing Sink 12 inches 10 inches 6 inches
Three Compartment Sink^ 18 inches 18 inches 12 inches
12.00 10.00
6.00 Hand washing sink Three Compartment Sink
12.00 18.00
18.00 Appendix C
C-96
Attachment A
Water tank measurements:
Standard rectangular tank:
Example water tank calculations for rectangular tank :
Length (inches) Width (inches) Height (inches) Total Gallons Clean Water Tank 20 inches 15 inches 13 inches 16.88 gallons Waste Water Tank 25 inches 20 inches 13 inches 28.14 gallons How to calculate: http://www.calculatorsoup.com/calculators/construction/tank.php *
Water tank math: Example:
Length*Width*Height= Gallons 20*15*13=16.88 Gallons 231 231
Waste water tank must be 15% larger than clean water tank How to verify waste water tank is 15% larger:
Clean water tank total gallons*1.15=Required waste water tank
Example:
16.88*1.15=19. 41 gallons required waste water tank Current tank= 28.14 gallons
28.14>19.41 therefore, wastewater tank is large enough
*Note: For other shaped water tanks, please provide manufacturer’s dimensions and use link to determine gallon size
Appendix C
C-97
Attachment A
Fire Extinguishers
2A 10BC Class K Bracket
Basic Fire Department Requirements for Fire Extinguishers:
1. All food trucks and/or carts shall have an approved fire extinguisher that has been inspected on a yearly basis by a Denver Fire Department licensed fire extinguisher company or,
2. Fire extinguishers bought from a retail store shall have the receipt showing the date of purchase. This extinguisher is good for one year and can then be inspected annually by a licensed inspector.
3. Fire extinguisher shall be a minimum of 2A: 10BC Classification that is mounted to the vehicle in the appropriate bracket.
4. Any solid fuel cooking (including but not limited to wood or wood pellets) shall have a Class K rated fire extinguisher AND a minimum 2A: 10BC class Dry Chemical extinguisher that is mounted to the vehicle in an appropriate 2A: 10BC bracket.
Appendix C
C-98
Attachment A
Hood and Fire Suppression System
Basic Fire Department Requirements for Hood and Fire Suppression Systems:
1. All hood extinguishing systems shall be inspected every six months by a Denver Fire Department licensed inspection company.
2. Any cooking or re-heating operations that produces grease laden vapors (Including but not limited to Frying of any type) will be required to have a Class I hood installed with an approved Fire Suppression System and a Class K fire extinguisher will also be required to be mounted to the vehicle in an appropriate Class K bracket.
Fire Suppression System
Baffling
Hood
Length
Appendix C
C-99
Attachment A
Power Source:
Rigid Conduit GFI Circuits
Single regulator Dual Regulator
Propane Tank Size Limits
Maximum weight per unit 80lbs
Maximum weight per propane tank 40lbs
Maximum propane tanks per unit 2
Appendix C
C-100
Attachment A
Power Source Continued:
Single Propane Tank Propane Tanks w/ Dual regulator
Propane Bracket Propane cages/boxes*
Basic Fire Department Requirements for Propane:
1. The top of the cage must have a solid cover to protect tank valve.
2. Propane tanks shall be mounted securely to truck or cart by metal strap and must be protected from vehicle impact. Bungee cords and fabric tie down straps are not acceptable to secure Propane tanks (contact the Denver Fire Department for applicable requirements).
3. All propane lines must be installed in accordance with Denver Fire Department policy and NFPA requirements (contact the Denver Fire Department for applicable requirements)
Appendix C
C-101
Attachment A
Appendix C
C-102
Attachment A
This guide is for mobile retail food establishment operators that plan to operate in the City and County of Denver. This guide will prov ide operators with basic definitions and requirements; however, because each establishment is unique, the operator is advised to contact each governing agency prior to operation to ensure that they are in compliance with all rules and regulations.
Agency Contact Information
Department of Public Health & Environment (DDPHE)
101 W. Colfax Ave., Suite 800
Ph: 303-913-1311
Email: [email protected]
www.denvergov.org/healthinspections
Denver Fire Department (DFD)
745 W. Colfax Ave.
Ph: 720-913-3474
Email: [email protected]
www.denvergov.org/fire
Denver Community Planning & Development
201 W. Colfax Ave., 2nd Floor
Ph: 720-865-3000
Email: [email protected]
www.denvergov.org/DS
Department of Excise & Licenses
201 W. Colfax Ave., #206
Ph: 720-865-2740
www.denvergov.org/businesslicensing
Denver Public Works
201 W. Colfax Ave., #507
Ph: 303-446-3759
www.denvergov.org/publicworks
Denver Parks & Recreation
201 W. Colfax Ave., Dept. 1.G.1 (1
st Floor)
Ph: 720-913-0700
www.denvergov.org/permits
Definitions
Cart: A mobile retail food establishment that is a non-motorized unit designed so food is served from the exterior of the unit . A cart is intended to physically report to and operate from a commissary for servicing, restocking and maintenance each operating day.
Commissary: A facility that is approved by the executive director of DDPHE as a base of operation for a temporary retail fo od establishment, cart, mobile food establishment, catering operation or other food operation where food, containers, or supplies are kept, handled, prepared, packaged, or stored and is constructed and operated in compliance with the rules and regulations.
Mobile Retail Food Establishment: A retail food establishment that is a wheeled vehicle (such as a mobile truck or mobile trailer) that is readily moveable and designed for the service of food from the interior of the unit and that is intended to physically report to and operate from a commissary for servicing, restocking, and maintenance each operating day. Per DFD, food trucks cannot park within 10 feet of another food truck or a structure.
“Mobile Truck” “Mobile Trailer” “Mobile Cart”
Appendix C
C-103
Attachment A
DEPARTMENT OF EXCISE AND LICENSES
A City and County of Denver ‘Retail Food Establishment-Mobile’ license is required for all food trucks, trailers and carts that want to operate in the City and County of Denver. A food truck, trailer or cart cannot operate under any other license and will need to allow themselves pl enty of time to complete the licensing process.
During busy season , it could take up to 30 days to complete the licensing process and additional time to complete any permits.
Applying for a License
1. Complete Mobile Plan Review Packet. The packet can be found on both the DDPHE website and the Department of Excise and Licenses website. It can also be found in person at either department’s office.
2. Obtain required fees, documents, pictures, and mobile plan review (reference check off list on page 1 of the mobile plan review packet) and submit all required items to Excise and Licenses:
In person/mail: Department of Excise and Licenses
201 W. Colfax Ave, Ste 206
Denver, CO 80202
3. Excise and Licenses will then distribute the plan review packet to DDPHE and DFD. Mobile plan review packets will begin to be reviewed within five (5) business days. After the packet is approved, the operator will be contacted to schedule the physical inspection.
4. Excise and Licenses will issue a physical license to the mobile unit after required signatures are obtained during physical inspection. Once you obtain the City and County of Denver Business and Professional License, you may begin operating the mobile food unit.
For detailed steps, reference mobile retail food establishment licensing instructions .
Where can I park my food truck?
On the street On private property As part of a larger
public event In a public park
Allowed? Yes Yes See pages 3 & 4 See page 3
Permit Required? Permit may be
required, see page 3
Yes, with exceptions,
see page 4 No, see pages 3 & 4 See page 3
Conditions on location
and operations See page 3 See page 4 See page 3 Only at an event/special occasion (see page 3)
Appendix C
C-104
Attachment A
DENVER PUBLIC WORKS
You can park for vending on any street, with the
following exceptions:
■ Not within 20 feet of an intersection when
making a sale or attempting to make a sale.
■ Not on any street, alley or public right-of-way
within the Central Business District defined by
ordinance (see map below).
■ Food trucks are prohibited from parking within
300 feet of a public park or parkway unless
permission has been granted as part of, or in
association with, a festival or contracted event
that is permitted by the Denver Department of
Parks & Recreation.
What rules apply?
■ All parking rules must be followed. For example,
you cannot double park or park at a meter
without paying the required fee. If a parking
meter is bagged for a special event, you can only
park there if authorized by the event.
■ If selling ice cream as more than 10 percent of
the gross income from the food truck, you cannot
sell on any arterial street, collector street or
laned highway (See street types here).
■ Cannot sell to any person who is standing in the
street.
■ Cannot place anything — including chairs, tables
and signs — on a public sidewalk or in the street.
Food trucks are not allowed in the Central Business District as shown below in the highlighted area:
DENVER PARKS AND RECREATION
Food trucks are not allowed within a park or within 300 feet of a park or parkway unless associated with a public event or special occasion. If associated with a public event or special occasion , food trucks must obtain permission from organizers and obtain a ‘Retail Food Establishment-Mobile’ license prior to participating in the event.
Appendix C
C-105
Attachment A
COMMUNITY PLANNING & DEVELOPMENT: ZONING PERMITS FOR PRIVATE PROPERTY
Food trucks can operate without a zoning permit if they are providing catering services as part of a private party, with no sales to the general public, or if they operate for less than 30 minutes at a location.
Food trucks can apply for a zoning permit to operate in the following zone districts:
■ All S-CC, S-MX, E-RX, E-CC, E-MX, C-MX, industrial, and OS-B zone districts, and ■ All downtown zone districts, except the Golden Triangle, Arapahoe Square, and Civic zone districts (D-GT, D-AS, D-CV).
■ Food trucks are not allowed in residential zone districts.
Find zoning and review zone district descriptions at www.denvergov.org/zoning.
What rules/conditions apply?
Food trucks may only operate for up to four consecutive hours each day per zone lot, and only between 8 a.m. and 9 p.m. Operations are prohibited on undeveloped zone lots and zone lots with unoccupied structures or unpaved surfaces.
There can only be one food truck per zone lot, and it must be located at least 200 feet from eating and drinking establishments, 200 feet from other food trucks, and 50 feet from residential zone districts. Other siting, signage and waste disposal standards are listed in the Denver Zoning Code Section 11.11.14 (www.denvergov.org/zoning
).
If operating a food truck as part of a special event, such as a group of food trucks at one location:
Special events are allowed in most zone districts, though in residential districts, the event sponsor must be a nonprofit or government entity. The special event must last a maximum of 12 consecutive days and there must be at least 90 days between events at the same location. Operating hours must stay between 9 a.m. and 11 p.m.
The special event itself will need a zoning use permit, in which case the food trucks do not need separate zoning permits.
Applying for a Zoning Use Permit
■ Visit www.denvergov.org/commercialzoning to download a use permit application. ■ Submit a site plan and the zoning use permit application by email to [email protected] or in person at the “Commercial Zoning” permit counter (201 W. Colfax Ave., 2nd floor). o For a food truck, the use type is “Retail Food Establishment, Mobile.” o For a special event, the use type is “Bazaar, Carnival, Circus, or Special Event.” ■ Pay fees:
o A one-year food truck permit is $50, with $50 annual renewals. o A special event permit is $10 per event.
Appendix C
C-106
Attachment A
as a group of food
DENVER FIRE DEPARTMENT (DFD)
When two or more trucks are operating in the same proximity, trucks must be at least 10 feet apart from one another.
Beginning May 1, 2018, fire suppression systems will be required on all trucks that have equipment that produces grease and/or smoke laden vapor.
For more information, visit the permits and licensing tab at www.denvergov.org/fire or email inspectors at
[email protected].
DEPARTMENT OF PUBLIC HEALTH & ENVIRONMENT (DDPHE)
All mobile retail food establishments are subject to the City and County of Denver Food Establishment Rules and Regulations, Chapter 23 - Denver Revised Municipal Code. Chapter 9 of these rules and regulations speaks more specifically to mobile retail food establishment requirements. A full copy of these rules and regulations can be found on the Denver Department of Public Health & Environment-Public Health Investigations website:
www.denvergov.org/healthinspections.
Mobile Food Establishment Fabrication
Whether fabricating the unit yourself or having someone fabricate it for you, it is important that the unit is equipped with all the necessary equipment to ensure that you can serve food safely to the public.
Note: All equipment used in the mobile food establishment shall be commercial-grade equipment.
Water Tanks, Water Systems and Sink Fixtures
A mobile retail food establishment that does not meet any exemptions, such as one that is only selling pre-packaged items, shall provide adequate hot and cold potable drinking water under pressure with enough capacity for hand washing, food preparation, utensil cleaning and sanitizing.
Hand Washing Sink
The cart, truck or trailer must be furnished with a functioning hand sink. Hand washing sink requirements:
• Hand washing sink basin must measure 10 inches wide by 10 inches long and shall have an adequate depth for hands to be washed.
• Hand sink must be capable of providing a hands-free, continuous flow of water under pressure. • A water temperature between 100°F and 120°F must be provided for hand washing, either through combination faucets or by means of a mixing valve that provides tempered water. • Soap and individually dispensed paper towels must be provided at all hand sinks at all times. • Hand sinks must have a flow rate of one gallon per minute. • Each hand sink must supply three gallons of water per hour of operation. • Hand washing sinks must be easily accessible at all times and used for no other purpose.
Appendix C
C-107
Attachment A
Water tanks
Clean Water Tank:
• Must be a minimum of 10 gallons or three gallons per hour of operation, whichever is greater. For example, if you are operating for five hours, 15 gallons of clean water must be provided just for the hand washing sink.
• Must be designed so that water can be flushed and in a way that permits complete drainage of the tank. • The clean water supply tank must have no common interior partition with the tank holding non-potable water or other liquids.
• The clean water tank overflow or vent must terminate in a downward direction and must be located and constructed to prevent the entrance of contaminants.
• The water inlet must be located so that it will not be contaminated by waste discharge, road dust, oil, or grease, and it must be kept capped unless being filled. • The water inlet must be provided with a connection of a size or type that will prevent its use for any other service.
Wastewater Tank:
• A mobile retail food establishment or cart must provide a single wastewater tank. • The wastewater tank must be at least 15 percent larger than the clean water tank. • Liquid waste must be discharged from the retention tank to an approved sewage disposal system and flushed as often as necessary to maintain sanitary conditions. • Discharge onto the surface of the ground is strictly prohibited. • Drainage from uncontaminated ice made with drinking water can be discharged onto the surface of the ground provided it does not create a nuisance.
Water Systems and Heating
• The heating system must be adequate to fill the ware washing sink, if present, with 110°F water without interruptions.
• The heating system must be adequate to supply hand sinks with three gallons per hour of 100°F water at all times.
• The system must provide other hot water using fixtures and equipment with a continuous supply of hot water as needed.
Potable/Drinking Water Hose
• Only food-grade hoses shall be used to fill or transfer drinking water to or within a mobile retail food establishment or a cart.
• The water supply hose and couplings must be of a size and type compatible with the water supply tank inlet fixture and must be free of cracks and checks.
• Hose couplings must be constructed to permit a tight connection between the mobile unit coupling and the water supply hose bib.
• Hose ends must be capped, connected or otherwise fully protected when not in use.
Note: Water systems must be disinfected and flushed in accordance with 25-1.5-2, C.R.S., Colorado Primary Drinking Water Regulations, prior to use, if the mobile retail food establishment is not in daily use.
Three-Compartment Sinks
Appendix C
C-108
Attachment A
• A three-compartment sink is not required on a mobile food establishment; wares may be washed at the commissary.
• Each compartment of a three-compartment sink, if used for washing wares, must be adequate to fit at least half of the largest piece of equipment that is to be washed in the sink. • The sink must be equipped with two drain boards or adequate space for drying equipment. • When a mobile retail food establishment is equipped with a three-compartment sink, the water tank supply must be sized to adequately fill each ware washing compartment at least once every four hours of operation.
• A mobile retail food establishment which is not enclosed may not have a three-compartment sink for ware washing.
Ventilation System
• All enclosed mobile units must have a Type I hood with an extinguishment system that is installed by a licensed installer for all equipment that produces smoke and/or grease-producing vapors. • Commercial baffling must be installed in the Type I hood. • A single piece of external cooking equipment such as a smoker or grill may be used, provided that all foods are prepared, assembled and served from within the mobile unit.
For additional information regarding fire suppression systems, fire extinguishers and hood systems, please contact the Denver Fire Department at [email protected] or 720-913-3474.
Storage
• All food and equipment must be stored, at minimum, six inches above the ground in a clean, sanitary, and protected manner.
• Any items that cannot be stored on the unit must be stored in an approved area at the commissary, including the potable water hose.
• Refrigerators and freezers must operate at all times in which food is stored, transported, prepared or served.
• Ice made with potable water may be used as a coolant for food storage. o Ice used to store cold food may not be used as an ingredient in food or beverages. o If ice is used to store cold food, the wastewater must drain away from the bin and discharge in an approved manner (i.e. into the gray water tank or disposed of in an approved location).
Floors, Walls and Ceiling
• Floors, walls and ceiling must be sealed and constructed of a smooth and easily cleanable material such as stainless steel or FRP.
Equipment
• Equipment must be smooth, easily cleanable, and commercial grade. • Units without a 3-compartment ware washing sink must supply new serving utensils every four hours. • A calibrated thermometer must be available to monitor the temperature of the food during storage, preparation and service.
• Only disposable, single-service articles (i.e. wrappers, utensils, plates, containers) may be provided for customers.
Commissary
Appendix C
C-109
Attachment A
• Mobiles and carts must operate from a commissary and report to the commissary daily to prepare food, and to service and clean equipment as well as to fill clean water and empty wastewater tanks. • The commissary must be equipped with facilities necessary for servicing the needs of each type of operation.
• You and the commissary operator must enter into an agreement for use of the commissary facility. An Affidavit of Commissary must be submitted to the Department as a part of the mobile plan review as well as annually upon licensing renewal. The affidavit indicates that the vendor and the commissary operator are accountable for the proper and approved use of the kitchen and other needed facilities.
Note: It is at the discretion of the Department to determine if a facility is adequate to act as a commissary. Some liquor licensed facilities may not be accepted by the Denver Department of Excise and Licenses for use as a commissary.
For additional information, reference the commissary operation guide on the Department’s website.
Self-Contained Units
• If a unit wishes to operate without reporting to a commissary daily, all items that would be used at the commissary must be on the unit including, but not limited to: mop sink, food preparation sink, three- compartment sink, adequate cooking equipment and storage • The menu being served must be limited, i.e. only burgers, only salads and sandwiches, etc. • In addition, the Department must approve a written operation plan. The written operation plan must include details about supply storage, vehicle maintenance and cleaning, and arrangements for potable water tank and wastewater tank servicing (this can be in the form of an Affidavit of Commissary or other letter from a facility that will supply you with potable water). • Check with the Department representative to determine if you qualify for this option prior to fabricating your unit.
• Once the mobile unit is approved, any changes made to the unit, including menu, operation locations, etc. must be approved by the Department.
ADVISORY
• Repeat violations of the Denver Food Establishment Rules and Regulations within a 12- month period may result in a fine.
• Violations that create an imminent health hazard may result in a fine up to $2000.00 for the first hazard and higher fines for additional imminent health hazards. Imminent health hazards include but are not limited to: operating without a properly functioning hand washing sink, operating without soap and/or paper towels, operating without hot water, operating without using a commissary as required, or operating in any manner that seriously compromises the safety of foods served.
Appendix C
C-110
Attachment A
DDPHE’s Food Truck Operation Inspection Checklist
Water System and Fixtures
____ Diameter of the hand washing sink basin is a minimum of 10 inches wide and 10 inches long with adequate depth
____ Hand sink is supplied with soap and paper towels
____ Hand sink is supplied with three gallons of fresh water for each hour of operation that measures 100°F ____ Three-compartment sink (if on unit) can be filled with 110°F water without interruption ____ Water tank is large enough to fill three-compartment sink (if on unit) at least once every four hours of operation
____ Water supply tank for cart is at least 10 gallons, or three gallons per hour of operation, whichever is greater ____ Water pressure is provided at all fixtures with a minimum flow rate of one gallon per minute ____ Waste water tank that is at least 15 percent larger than the fresh water supply tank ____ No waste water is discharged onto the ground
Food Safety and Sanitation
____ Sanitizing solution (chlorine or quaternary ammonium) is available for use during food handling ____ Test strips to measure the concentration of the chosen sanitizer are available. ____ A calibrated probe food thermometer that measures between 0°F and 220°F is available on the mobile unit ____ Cold food requiring refrigeration is held at 41°F or colder at all times ____ Hot food that is being held hot for service is held at 135°F or hotter at all times Miscellaneous
____ Surfaces in the unit are constructed of a smooth, cleanable, non-absorbent material ____ Ventilation hood system (if needed) in the unit is of commercial grade with adequate power and cleanable, removable baffles
____ Ventilation hood covers all cooking equipment that produces grease and/or smoke ____ Mobile unit has independent power, i.e., generator ____ Commissary verified and approved with proper Affidavit of Commissary
This checklist is designed as a tool to assist mobile operators and does not encompass all regulations and responsibilities of the operator.
Mobile food establishment licensees must adhere to all requirements in the City and County of Denver Food Establishment Rules and Regulations, Chapter 23 - Denver Revised Municipal Code (www.denvergov.org/healthinspections) Appendix C
C-111
Attachment A
References
Excise & Licenses References:
Denver Revised Municipal Code:
Definitions: Section 23-2 (23)
Regulations: Section 23-51
Fees: Section 32-106.5
Department of Public Health & Environment:
Denver Revised Municipal Code:
Definitions: Section 23-1 (2)
Regulations: Section 23-9
Department of Public Works References:
Denver Revised Municipal Code:
Chapter 54, Article XII, Section 54-675
Community Planning & Development References:
Denver Zoning Code:
Article 11, Section 11.11.14, Retail
Food Establishment, Mobile
Definition: Article 13, Section 13.3
Updated 12/14/2018
Appendix C
C-112
Attachment A
A Multi-Departmental Guide
City and County of Denver
Food Truck Guide
Food Truck Businesses (Updated March 2017)
To operate a Food Truck, a business license is required under the class of “Retail Food Mobile.” The Denver Department of Environmental Health (DEH) requires that all Food Trucks or mobile units operate in conjunction with a commissary kitchen or other licensed kitchen. Commissary shall mean an approved catering establishment, restaurant, or other ap- proved place in which food, containers or supplies are kept, handled, prepared, packaged or stored. Per the Denver Fire Department (DFD), food trucks cannot park within 10' of another food truck or a structure.
A food truck is a readily movable, motorized wheeled vehicle, or a towed wheeled vehicle, designed and equipped to serve food.
What is a Food Truck?
ALL FOOD TRUCKS - Business License
1 Parked on the
street
Parked on
private property
As part of a
larger public event
Parked in a
public park
Allowed? Yes Yes See pages 2 & 3 See page 2
Business License
Required? Yes Yes Yes Yes
Permit Required? Permit may be
required, see page 2
Yes, with exceptions,
see page 3 No, see pages 2 & 3 See page 2
Conditions on
location and
operations
See page 2
See page 3
See page 2 and
www.artsandvenues
denver.com
Only in association with
an event or special
occasion (see page 2)
Where can I place a Food Truck and what do I need before operating a Food Truck? How to get a "Retail Food Mobile" license
■ Complete the Mobile Plan Review (including Affidavit of Commissary) from the Food Safety section of www.denvergov.org/phi and email to [email protected]
■ Once approved, a physical inspection with DEH and DFD will be scheduled ■ Prior to attending the physical inspection, complete Excise & Licenses' paperwork (available from www.denvergov.org/content/denvergov/en/denver- business-licensing-center/business-licenses/retail-food-mobile-license.html) - General Questionnaire
- Affidavit of Lawful Presence
- Secure and Verifiable Identification
■ Bring paperwork and fees to Excise & Licenses to attain a record number - Application fee: $200
- License fee (annual): $125
■ Bring Affidavit of Commissary and record number to the physical inspection ■ Inspections occur at the Denver Animal Shelter (1241 W. Bayaud Ave.) ■ Return to Excise & Licenses with approved documents to get license ■ Note: DFD may require additional permits
More info...
Dept. of Environmental Health (DEH)
200 W. 14
th Ave., Suite 200
Ph: 303-913-1311
www.denvergov.org/phi
Denver Fire Department (DFD)
745 W. Colfax Ave.
Ph: 720-913-7434
www.denvergov.org/fire
Excise and Licenses
201 W. Colfax Ave., Suite 206
Ph: 720-865-2740
www.denvergov.org/businesslicensing
References:
Denver Revised Municipal Code:
Definitions: Section 23-2 (23)
Regulations: Section 23-51
Fees: Section 32-106.5
Appendix C
C-113
Attachment A
Denver Food Truck Guide
LEGAL DISCLAIMER: This Guide should not be used as a substitute for codes and regulations. The applicant is responsible for compliance with all code and rule requirements, whether or not described in this Guide. 2 Y ou can park for vending on any
street, with the following
exceptions:
■ Not within 20’ of an intersection
when making a sale or attempting
to make a sale
■ Not on any street, alley or
public right-of-way within the
central business district defined
by ordinance (see map below)
■ Food Trucks are prohibited from
parking within 300’ of a public
park or parkway unless permis-
sion has been granted as part of,
or in association with, a festival or
contracted event that is permitted
by the Denver Department of Parks
and Recreation.
What rules apply...
■ All parking rules must be fol-
lowed. For example, you cannot
double park or park at a meter
without paying the required fee.
If a parking meter is bagged for a
special event, you can only park
there if authorized by the event.
■ If selling ice cream as more than
10% of the gross income from the
food truck, you cannot sell on any
arterial street, collector street or
laned highway. (See street types at
www.denvergov.org/content/dam/
denvergov/Portals/706/documents/
street-classification-map-2017.pdf.)
■ Cannot sell to any person who is
standing in the street
■ Cannot place anything, including
chairs, tables, and signs on a public
sidewalk or in the street
More info...
Denver Public Works
www.denvergov.org/publicworks
201 West Colfax Ave.
Dept. #507
Denver, CO 80202
References:
Denver Revised Municipal Code:
Chapter 54, Article XII, Section
54-675
FOOD TRUCK PARKED ON THE STREET - Department of Public Works Food Trucks are not allowed in the area below:
FOOD TRUCK IN A PUBLIC PARK -
Denver Parks and Recreation
Food trucks are not allowed within a park or
within 300’ of a park or parkway unless associ-
ated with a public event or special occasion. If
associated with a public event or special occa-
sion, food trucks must obtain permission from
organizers.
More info...
Denver Parks and Recreation
www.denvergov.org/permits
201 West Colfax Ave.
Dept 1.G.1 (1
st Floor)
Denver, CO 80202
Ph: 720-913-0700
Appendix C
C-114
Attachment A
Denver Food Truck Guide
LEGAL DISCLAIMER: This Guide should not be used as a substitute for codes and regulations. The applicant is responsible for compliance with all code and rule requirements, whether or not described in this Guide.
FOOD TRUCK ON PRIVATE PROPERTY - Zoning Permit from Community Planning & Development What rules apply...
■ May only operate up to 4 consecu-
tive hours each day per zone lot, and
only between 8 a.m. and 9 p.m.
■ Operations are prohibited on unde-
veloped zone lots and zone lots with
unoccupied structures or unpaved
surfaces.
■ Only 1 food truck per zone lot
■ Must be 200’ from any eating and
drinking establishment
■ Must be 200’ from any other food
truck
■ Must be at least 50’ from any resi-
dential zone district
■ Other siting, signage and waste
disposal standards apply (as listed in
Section 11.11.14 of the Denver Zoning
Code at www.denvergov.org/zoning).
How to get approved...
■ Email application and site plan
to [email protected]
■ Or apply in person (use the
"Log In" line at the permit counter)
■ Pay fees:
Permit (good for 1 year): $50
Annual renewal: $50
More info...
Denver Community Planning &
Development
www.denvergov.org/DS
201 West Colfax Ave., 2
nd floor
Denver, CO 80202
References:
Denver Zoning Code:
Article 11, Section 11.11.14, Retail
Food Establishment, Mobile
Definition: Article 13, Section 13.3
3 What you need to get approved...
■ An application for a zoning use
permit. The use type is “Retail Food
Establishment, Mobile.”
■ A site plan
Where they are allowed...
■ All S-CC, S-MX, E-RX, E-CC,
E-MX, C-MX, industrial and OS-B
zone districts (Zone district descrip-
tions at www.denvergov.org/zoning.)
■ All downtown zone districts
except Golden Triangle, Arapahoe
Square and Civic zone districts
(D-GT, D-AS, D-CV)
■ Not allowed in residential zone
districts
Where they are allowed...
■ All zone districts
Where they are allowed...
■ Most zone districts
What you need to get approved...
■ No zoning permit is required for
the food truck, if the special event
has obtained a zoning use permit.
The use type for the event is “Bazaar,
Carnival, Circus or Special Event.”
What rules apply to the event...
■ A max of 12 consecutive days, and
at least 90 days between events at
the same location
■ Hours: 9 a.m. to 11 p.m.
■ If in a residential zone district, the
event sponsor must be a nonprofit or
governmental entity.
If operating for more than 30 minutes at a location (zoning permit needed)...
If operating for less than 30 minutes at a location...
If operating as part of a special event, such as a group of food trucks at one location...
What you need to get approved...
■ No zoning permit is required
If providing catering services, and no general sales to the public, as part of a private party...
Where they are allowed...
■ All zone districts
What you need to get approved...
■ No zoning permit is required
How to get approved...
■ Email application and site plan
to [email protected]
■ Or apply in person (use the
"Log In" line at the permit counter)
■ Pay fees:
Permit: $10 per event
Appendix C
C-115
Attachment A
Mobile Retail Food Establishment Licensing Instructions
*A business license must be obtained prior operating a mobile unit. Failure to do so may result in a court summons*
1. Pick-up a Mobile Plan Review packet from one of the following locations:
In person: DDPHE/Public Health Inspection Division Excise and Licenses 200 W. 14th Ave, Ste 200 or 201 W. Colfax Ave, Ste 206 Denver, CO 80204 Denver, CO 80202
Online: www.denvergov.org/healthinspections or www.denvergov.org/businesslicensing
2. Obtain required fees, documents, pictures, and mobile plan review (reference check off list on page 1 of the mobile plan review packet) and submit all items to Excise and Licenses:
In person/mail: Department of Excise and Licenses
201 W. Colfax Ave, Ste 206
Denver, CO 80202
Note: An incomplete packet, inadequate pictures, lack of required docu ments and/or payment will result in the mobile plan review being denied. All fabrication of the mobile unit must be completed prior to submitting application.
3. After the mobile plan review packet has been accepted by Excise and Licenses, the operator will be provided with a record number (BFN). This number will be u sed to track the unit throughout the licensing process. DO NOT contact agencies to schedule physical inspections.
4. Excise and Licenses will then distribute the plan review packet to Public Health Inspections (DDPHE) and Denver Fire (DFD). Mobile plan review packets will begin to be reviewed within five (5) business days. After the packet is approved, the operator will be contacted to schedule the physical inspection. Scheduled inspections for mobile units are conducted at Denver Animal Protection (DAP) located at 1241 W. Bayaud Ave., Denver, CO 80223.
Note: DFD will be onsite to check all mobile units. For questions or concerns pertaining to the rules and regulations pertaining to their requirements, please contact them directly at 720-913-3474 or [email protected]
5. Bring a copy of the approved mobile plan r eview packet, the signed Affidavit of Commissary form ( appendix A from mobile plan review packet) and record number (BFN) to the scheduled inspection.
Note: Operators without the appropriate paperwork will not be approved.
6. Once the mobile unit passes inspection, DDPHE and Fire will provide required signatures for licensing. Excise and Licenses is at DAP and will be able to provide all units that pass inspection with their license onsite.
7. Once you obtain the City and County of Denver Business and Professional License, you may begin operating the mobile food unit. You must maintain a copy of the business license on the mobile unit during operation.
Note: Certain locations in the city may require prior approval from the Department of Zoning before operating.
Please contact the Department of Zoning for questions at 720-913-1311.
Appendix C
C-116
Attachment A