Palm Springs City Council
June 5, 2023

guard the health and safety of patrons, drivers, vendors and existing business owners and promote fire suppression and law enforcement practices that allow the City’s safety personnel to observe activities within buildings and maintain access; and I. The City Council finds and determines that the installation, repair, maintenance, and removal of encroachments in the public way must be regulated in order to protect the public health, safety, and welfare and to provide for the orderly administration and maintenance of the public access ways for the benefit of the community, while at the same time allowing reasonable accommodation and cooperative flexibility for providing necessary utility and other convenience services to the community; and
J. The City Council finds that public and private persons who maintain and/or install encroachments in the public way bear a responsibility to help preserve the public way and to contribute to the administrative and liability costs incurred by the community and caused by such encroachments; and
K. The City Council finds that, unless properly regulated, sidewalk vending poses a unique risk to the health, safety, and welfare of the public, including, but not limited to, impacts to traffic, pedestrian safety, mobility, unsanitary conditions involving food preparation, and consumer protection; and
L. The inherent nature of sidewalk vending and the ability of such vendors to be located on private property and public streets and move quickly from place to place in the community warrants imposing certain regulatory measures to protect the health, safety, and welfare of the community; and
M. SB 946 continues to authorize cities to prohibit sidewalk vendors in areas located within the immediate vicinity of a permitted certified farmer’s market and a permitted swap meet, as specified, and to restrict or prohibit sidewalk vendors within the immediate vicinity of an area designated for a temporary special permit issued by a city; and
N. The City Council finds that, unless properly regulated, sidewalk vending in public parks may infringe on the use and enjoyment of the park, and regulations are necessary to prevent an undue concentration of commercial activity that interferes with the scenic and natural character of the park; and
O. Fraud or misrepresentation in the course of vending constitutes an objective harm to the health, safety, and welfare of the City’s residents; and P. Fraud or misrepresentation in the application for the permit constitutes an objective harm to health, safety, and welfare of the City’s residents; and Q. Vending in a manner that creates a public nuisance or constitutes a danger Item 3B - Page 11
Ordinance No. _____

to the public constitutes an objective harm to the health, safety, and welfare of the City’s residents; and
R. The City Council finds it necessary to prohibit sidewalk vendors during designated times of day on certain portions of Palm Canyon and Arenas when there is heavy pedestrian traffic such that it poses health and safety risks to pedestrians as it can block sidewalks, can force some pedestrians to walk on the street, and can block views of drivers of vehicles turning onto or from those streets; and S. The permit requirements for sidewalk vendors are compliant with Senate Bill 972, which became effective January 1, 2023, which exempts certain kinds of sidewalk vendors from needing a county permit before selling prepackaged nonpotentially hazardous food.

T. The City Council desires to regulate sidewalk vending in a way that encourages entrepreneurship and the creation and operation of small businesses.

THE CITY COUNCIL OF THE CITY OF PALM SPRINGS DOES HEREBY ORDAIN AS FOLLOWS:

SECTION 1. That the findings and determinations reflected above are true and correct and are incorporated by this reference herein as the cause and foundation for the action taken by the and through this Ordinance.

SECTION 2. Chapter 5.89 is hereby added to the Palm Springs Municipal Code to read as follows:
“Chapter 5.89 SIDEWALK VENDING.

Section 5.89.010 Purpose.

The City finds that the vending of prepared or pre-packaged foods, goods, and/or wares at semi-permanent locations on public sidewalks and rights-of-way may pose unsafe conditions and special dangers to the public health, safety, and welfare of residents and visitors. The purpose of this Chapter is to implement regulations on both roaming and stationary sidewalk vending that protect the public health, safety, and welfare of the community while complying with the requirements of general state law, as amended from time to time, to promote safe vending practices, prevent safety, traffic, and health hazards, and preserve the public peace, safety, and welfare of the community.

Section 5.89.020 Definitions.

For purposes of this Chapter, the following definitions apply:

A. “Certified Farmers Market” means a location operated in accordance with Chapter Item 3B - Page 12
Ordinance No. _____

10.5 (commencing with Section 47000) of Division 17 of the Food and Agricultural Code and any regulations adopted pursuant to that chapter.

B. “City” means the City of Palm Springs.

C. “Park” means a public park owned by the City.

D. “Roaming sidewalk vendor or vending” means a sidewalk vendor who moves from place to place and stops only to complete a transaction.

E. “Sidewalk vendor or vending” means a person who sells, offers to sell, operates, engages in, or carries on a food or merchandise vending business from a pushcart, stand, display, pedal-driven cart, wagon, showcase, rack, or other nonmotorized conveyance, or from one’s person, upon a public sidewalk or other public pedestrian path. “Sidewalk vendor or vending” does not mean a “solicitor,” as that term is defined in PSMC Section 5.48.010. “Sidewalk vendor or vending” does not include a vendor on private property; such vendors are regulated by Palm Springs Zoning Code Section 94.02.01, which requires a land use permit for such use.

F. “Stationary sidewalk vendor or vending” means a sidewalk vendor who vends from a fixed location.

G. “Swap meet” means a location operated in accordance with Article 6 (commencing with Section 21660) of Chapter 9 of Division 8 of the Business and Professions Code, and any regulations adopted pursuant to that article.

H. “Temporary Special Event” means an event that is permitted pursuant to Palm Springs Zoning Code Section 94.02.01, or as otherwise permitted and authorized by the City.

Section 5.89.030 Permits Required.

A. Each sidewalk vendors shall obtain a business license from the City prior to engaging in any sidewalk vending activities. Each sidewalk vendors shall obtain separate a business license for each location within the City where the vendor will be vending. The following information shall be required:

1. Name, current mailing address, and phone number of the vendor.

2. If the vendor is an agent of an individual, company, partnership, or corporation, the name and business address of the principal.

3. A description of the merchandise/goods to be offered for sale or exchange, and the days/hours of sales.

Item 3B - Page 13
Ordinance No. _____

4. A copy of the California seller’s permit with the sales tax number issued by the California Department of Tax and Fee Administration to the vendor.

5. A copy of the valid California Driver’s license issued to the vendor, a copy of the individual taxpayer identification number issued to the vendor or a municipal identification number. Any such identification number(s) or license(s) collected shall not be available to the public for inspection and shall remain confidential and not be disclosed except as required to administer the permit or licensure program or comply with a state law or state or federal court order.

6. If preparing or selling food, a copy of the County Health Department permit issued to the vendor, except when the sidewalk vendor consists solely of twenty-five (25) square feet or less of display area from which only prepackaged non-potentially hazardous food and whole uncooked produce will be sold. If potentially hazardous food or cooked produce will be sold or the food or the display area is greater than twenty-five (25) square feet, the vendor must provide a copy of the County Health Department permit issued to the vendor.

7. If the vendor proposes to be a sidewalk vendor, a description or site plan map of the proposed location(s) where vending will take place, showing that the sidewalk location maintains a minimum of seventy-two inches (72”) forty-eight inches (48”) of accessible route area, in compliance with the Americans with Disabilities Act.

8. A copy of general liability policy naming the City as additional insured in the amount of $1,000,000 per occurrence and $2,000,000 combined.

9. A certification by the vendor that to his or her knowledge and belief, the information contained in the application is true.

B. At the time the application or renewal application is filed, the application shall pay the permit processing fee established, and amended from time to time, by separate resolution of the City Council.

Section 5.89.040 Review of Permit Application; Decision.

A. Upon acceptance of a properly completed and filed sidewalk vendor permit application, the City Manager or designee shall conduct a preliminary investigation to determine compliance with this Chapter and shall make such determination within no more than thirty (30) days of acceptance to approve or deny the application. The City Manager or designee shall provide the applicant with written notice of his or her decision to the address indicated in the application.

Item 3B - Page 14
Ordinance No. _____

B. The City Manager or designee may deny an application for a permit if he or she makes any of the following findings:

1. The applicant has failed to pay the application permit fee.

2. The applicant has made one or more material misstatements in the application for a permit.

3. The applicant does not have a valid California Driver’s license; or valid individual taxpayer identification number; or a municipal identification number.

4. The applicant's vending operation, as described in the application, is inconsistent with the standards, conditions, and requirements of this Chapter.

5. It is determined that the applicant does not possess all federal, state, and local permits and licenses necessary to engage in the activity in which he or she seeks to engage.

C. If the application is denied, the reasons for disapproval shall be noted on the application, and the applicant shall be notified that his or her application is denied and that no permit will be issued. Notice shall be mailed to the applicant at the address shown on the application form.

D. If the City Manager or designee approves the applicant's permit, he or she shall endorse his or her approval on the application and shall, upon payment of the prescribed fee, deliver the permit to the applicant.

E. Exemptions. A sidewalk vending permit shall not be required for the following activities:

1. The sale of agriculture products on the site where the product is grown.

2. Catering for private parties held exclusively on private property and not open to the general public.

3. Events permitted pursuant to a lawfully issued temporary event permit including but not limited to a Certified Farmers Market, Swap Meet, street fairs, outdoor concerts, sport league opening day, and business sidewalk sales.

4. First Amendment protected vending.

F. Term of permit. A business license issued pursuant to this Chapter shall Item 3B - Page 15
Ordinance No. _____

automatically expire one (1) year from the date issued, unless an earlier expiration date is noted on the permit.

G. Transferability. A sidewalk vending permit shall not be transferable to any other entity or person and is valid only as to the original applicant for the term stated.

Section 5.89.050 Stationary Sidewalk Vending Locations and Standards.

A. Stationary sidewalk vendors shall be prohibited from operating or establishing in any residential zone of the City, including the G-R-5, R-1, R-G-A, R-2, R-3, R-4, R-4-VP, and R-MHP zones.

B. Stationary sidewalk vendors may operate in non-residential zones of the City, including mixed use zones, provided they meet the following:

1. The sidewalk vendor is duly licensed and meets all requirements of section

5.89.030; and

2. The sidewalk vendor can set up their vending operation while still leaving a minimum of seventy-two inches (72”) forty-eight inches (48”) of accessible path of travel, without obstruction, along the public sidewalk or public pathway; and

3. If the sidewalk vendor is selling food, the sidewalk vendor shall display a valid Health Permit issued by the County in a conspicuous location on any food cart, except when the sidewalk vendor consists solely of twenty-five (25) square feet or less of display area from which only prepackaged nonpotentially hazardous food and whole uncooked produce will be sold. If potentially hazardous food or cooked produce will be sold or the food display area is greater than twenty-five (25) square feet, the vendor must display a valid Health Permit issued by the County in a conspicuous location; and

4. Any sidewalk vendor food cart shall possess a current decal sticker posted on the food cart, except when the sidewalk vendor consists solely of twentyfive (25) square feet or less of display area from which only prepackaged non-potentially hazardous food and whole uncooked produce will be sold.

If potentially hazardous food or cooked produce will be sold or the food display area is greater than twenty-five (25) square feet, the vendor must post on the food cart a current decal sticker; and

5. If the sidewalk vendor is selling food, all employees shall possess a current food handler’s card, issued by the County; and

6. Sidewalk vending hours shall be conducted only between the hours of 8:00 Item 3B - Page 16
Ordinance No. _____

AM one-half hour before sunrise and 9:00 PM 3:00 AM of every day; and

7. The sidewalk vendor must maintain the vending area in a clean, orderly, and sanitary condition; and

8. The sidewalk vendor location does not block entrances to private buildings, private driveways, parking spaces or building windows by being located within the immediate vicinity of such places; and

9. No vending shall occur within ten (10) feet of a fire hydrant, fire escape, bus stop, loading zone, handicapped parking space or access ramp, bike rack, public bench, fire station driveway, or police station driveway; and

10. No dining tables, chairs, fences, shade structures, or other site furniture, or any freestanding signs shall be permitted in conjunction with the vendors vending activities. Sidewalk vendors may have one umbrella or tent structure, not to exceed sixty-four (64) one hundred (100) square feet in area; the umbrella or tent structure shall not encroach into the accessible path of travel or onto private property. Sidewalk vendors may have one (1) table or cart for the preparation or display of food; and

11. During operations, no food shall be stored, displayed, or served from any place other than the approved food cart. The use of side units, coolers, benches, or tables for food preparation, storage or display is prohibited; and

12. Vendors selling food potentially hazardous food products shall provide a refuse container for customers within twenty (20) feet of the food cart; and

13. The vendor may have a maximum of one (1) sign not to exceed eight (8) square feet in area, or two (2) signs not to exceed four (4) square feet in area each. The signage must be affixed to the cart, showcase, rack, umbrella, or tent structure, and shall not be freestanding; and

14. The vendor shall not attach or use any water lines, electrical or telecommunication lines, or gas lines during vending operations; and

15. Any lighting associated with the vending operation shall be downward directed and shall comply with the outdoor lighting requirements listed in Section Palm Springs Zoning Code Section 93.21.00; amd

16. Exterior storage or display of refuse, equipment, materials, goods, wares, or merchandise associated with the vendor is prohibited; and

17. Vendors utilizing sound amplifying devices or musical instruments shall be subject to the requirements of Section 11.74.043(f) of the Palm Springs Item 3B - Page 17
Ordinance No. _____

Municipal Code; and

18. No vending shall occur within five hundred (500) one hundred (100) feet of a Certified Farmers Market, a Swap Meet, or an event held pursuant to a Temporary Event Permit; and

19. The sidewalk vendor shall not discharge any liquid (e.g., water, grease, oil, etc.) onto or into the City streets, storm drains, catch basins, or sewer facilities. Any discharge shall be contained and properly disposed of by the sidewalk vendor; and

20. Due to issues of traffic visibility, no vending shall occur within a corner cutoff area. A corner cutoff area is that area at all intersecting and intercepting streets or highways. The cutoff line shall be in a horizontal plane, making an angle of forty-five (45) degrees with the side, front, or rear property line, as the case may be. It shall pass through the points located on both sides and front or rear property lines at a distance of thirty (30) feet from the intersection of such lines at the corner of a street or highway; and

21. The sidewalk vendor shall not use open flame or charcoal in the preparation of food products while in the public right-of-way, nor shall smoke or noxious fumes be produced in the preparation of food products in the public rightof-way. Sidewalk vendors shall comply with all applicable fire code requirements in the use of an open flame or charcoal in the preparation of food products. Any smoke or odors produced through the preparation of food products shall be subject to the regulations contained in Palm Springs Municipal Code Section 6.08.020.

22. Due to increased pedestrian and vehicular traffic during these times, no vending shall occur during the hours of 4:00 PM to 11:00 PM on Palm Canyon between Baristo Road to the south and Alejo Road to the north or on Arenas between Indian Canyon Drive to the west and Calle Encilia to the east.

23. Sidewalk vendors and any employees and/or agents must comply with all applicable federal and state labor laws and regulations.

24. This Chapter shall not be construed to prevent sidewalk vendors from entering into partnerships or other arrangements with restaurants to use those restaurants’ kitchens and/or restroom facilities, so long as such restaurant facilities remain compliant with applicable laws and regulations, including, but not limited to, Riverside County Environmental Health laws and regulations.

25. Sidewalk vendors shall use Reusable Food Service Ware and Reusable Item 3B - Page 18
Ordinance No. _____

Food Service Ware Accessories in accordance with Palm Springs Municipal Code Chapter 5.87.

Section 5.89.060 Sidewalk Vending in Parks, Certified Farmers Markets.

A. Sidewalk vending of food or merchandise by stationary vendors shall be prohibited in any City Park with a concession stand operated by a vendor under exclusive contract with the City selling similar food or merchandise or in an area occupied by a Certified Farmers Market.

B. Sidewalk vendors may operate in City Parks provided they meet the following:

1. The sidewalk vendor is duly licensed and meets all requirements of section

5.89.030; and

2. Sidewalk vending shall not be permitted within any public park that is less than two (2) acres in area unless otherwise permitted by the City Council; and

3. For stationary sidewalk vending, the sidewalk vendor can set up their vending operation while still leaving a minimum of seventy-two inches (72”) forty-eight inches (48”) of accessible path of travel, without obstruction, along the public sidewalk or public pathway; and

4. The sidewalk vendor shall cease operations one (1) hour prior to the close of the park; and

5. The sidewalk vendor maintains the vending area in a clean, orderly, and sanitary condition; and

6. If the sidewalk vendor is selling food, the sidewalk vendor shall display a valid Health Permit issued by the County in a conspicuous location on any food cart, except when the sidewalk vendor consists solely of twenty-five (25) square feet or less of display area from which only prepackaged nonpotentially hazardous food and whole uncooked produce will be sold. If potentially hazardous food or cooked produce will be sold or the food or the display area is greater than twenty-five (25) square feet, the vendor must display a valid Health Permit issued by the County in a conspicuous location; and

7. Any sidewalk vendor food cart shall possess a current decal sticker posted on the food cart, except when the sidewalk vendor consists solely of twentyfive (25) square feet or less of display area from which only prepackaged non-potentially hazardous food and whole uncooked produce will be sold.

If potentially hazardous food or cooked produce will be sold or the food Item 3B - Page 19
Ordinance No. _____

display area is greater than twenty-five (25) square feet, the vendor must post on the food cart a current decal sticker; and

8. The sidewalk vendor location does not block entrances to buildings, driveways, parking spaces, or building windows, by being located within the immediate vicinity of such places; and

9. No dining tables, chairs, fences, shade structures, or other site furniture, or any freestanding signs shall be permitted in conjunction with the vendors vending activities. Sidewalk vendors may have one umbrella or tent structure, not to exceed sixty-four (64) one hundred (100) square feet in area; the umbrella or shade structure shall not encroach into the accessible path of travel. Sidewalk vendors may have one (1) table or cart for the preparation or display of food; and

10. During operations, no food shall be stored, displayed, or served from any place other than the approved food cart. The use of side units, coolers, benches, or tables for food preparation, storage or display is prohibited; and

11. Vendors selling food potentially hazardous food products shall provide a refuse container for customers within twenty (20) feet of the food cart; and

12. Vendors utilizing sound amplifying devices or musical instruments shall be subject to the requirements of Section 11.74.043(f) of the Palm Springs Municipal Code; and

13. The vendor may have a maximum of one (1) sign not to exceed eight (8) square feet in area, or two (2) signs not to exceed four (4) square feet in area each. The signage must be affixed to the cart, showcase, rack, umbrella, or tent structure, and shall not be freestanding; and

14. Any lighting associated with the vending operation shall be downward directed and shall comply with the outdoor lighting requirements listed in Palm Springs Zoning Code Section 93.21.00.

15. No vending shall occur within the five-hundred feet (500’) one hundred feet (100’) of an event held pursuant to a Temporary Event Permit, a Swap Meet, or an event held pursuant to a Temporary Event Permit; and

16. The sidewalk vendor shall not discharge any liquid (e.g., water, grease, oil, etc.) onto or into City streets, storm drains, catch basins, or sewer facilities.

All discharges shall be contained and properly disposed of by the sidewalk vendor; and

17. Due to issues of traffic visibility, no vending shall occur within a corner cutoff Item 3B - Page 20
Ordinance No. _____

area. A corner cutoff area is that area at all intersecting and intercepting streets or highways. The cutoff line shall be in a horizontal plane, making an angle of forty-five (45) degrees with the side, front, or rear property line, as the case may be. It shall pass through the points located on both sides and front or rear property lines at a distance of thirty (30) feet from the intersection of such lines at the corner of a street or highway.

18. Sidewalk vendors and any employees or agents must comply with all applicable federal and state labor laws and regulations.

19. Sidewalk vendors shall use Reusable Food Service Ware and Reusable Food Service Ware Accessories in accordance with Palm Springs Municipal Code Chapter 5.87.

Section 5.89.070 Roaming Sidewalk Vending.

A. Roaming sidewalk vendors shall meet the following:

1. The sidewalk vendor is duly licensed and meets all requirements of section

5.89.030; and

2. Sidewalk vending hours for residential zones shall be conducted between the hours of 8:00 AM and 7:00 PM one-half hour before sunrise and onehalf hour after sunset; and

3. Sidewalk vending hours for non-residential zones shall be conducted only between the hours of 8:00 AM one-half hour before sunrise and 9:00 PM 3:00 AM of every day; and

4. The sidewalk vendor maintains their temporary vending area in a clean, orderly, and sanitary condition; and

5. The sidewalk vendor does not block entrances to buildings, driveways, parking spaces, or building windows, by being located within the immediate vicinity of such places; and

6. The sidewalk vendor does not conduct sales from a public street.

7. The vendor may have a maximum of one (1) sign not to exceed eight (8) square feet in area; and

8. Vendors utilizing sound amplifying devices or musical instruments shall be subject to the requirements of Section 11.74.043(f) of the Palm Springs Municipal Code; and
Item 3B - Page 21
Ordinance No. _____

9. No vending shall occur within five hundred (500) feet one hundred (100) feet of a Certified Farmers Market, a Swap Meet, or an event held pursuant to a Temporary Event Permit; and

10. Due to issues of traffic visibility, no vending shall occur within a corner cutoff area. A corner cutoff area is that area at all intersecting and intercepting streets or highways. The cutoff line shall be in a horizontal plane, making an angle of forty-five (45) degrees with the side, front, or rear property line, as the case may be. It shall pass through the points located on both sides and front or rear property lines at a distance of thirty (30) feet from the intersection of such lines at the corner of a street or highway.

11. Due to increased pedestrian and vehicular traffic during these times, no vending shall occur during the hours of 4:00 PM to 11 PM on Palm Canyon between Baristo Road to the south and Alejo Road to the north or on Arenas between Indian Canyon Drive to the west and Calle Encilia to the east.

12. Sidewalk vendors and any employees or agents must comply with all applicable federal and state labor laws and regulations.

Section 5.89.080 Sidewalk Vending Zones.

The City Council may establish sidewalk vending zones by resolution to encourage sidewalk vending activity in areas where impacts to public health, safety and welfare are minimized. In establishing sidewalk vending zones, the City Council may waive certain operational standards of this Chapter, including hours of operation, shade structure limitations, site furniture limitations, and other similar standards provided such waivers are identified in the adopting resolution.

Section 5.89.090 Suspension; Rescission.

A. A sidewalk vendor permit issued under this Chapter may be suspended or rescinded by the City Manager or designee after two four or more violations of this Chapter in accordance with Section 5.89.100 of this Chapter, at their discretion, for any of the following causes:

1. Fraud or misrepresentation in the course of vending;

2. Fraud or misrepresentation in the application for the permit;

3. Vending in a manner that creates a public nuisance or constitutes a danger to the public.

B. Notice of the suspension or rescission of a sidewalk vendor permit issued under Item 3B - Page 22
Ordinance No. _____

this Chapter shall be mailed, postage prepaid, to the holder of the sidewalk vendor permit at his or her last known address.

C. No person whose street vending permit has been revoked pursuant to this chapter shall be issued a street vending permit for a period of two (2) years from the date revocation becomes final.

Section 5.89.100 Appeals.

In the event that any applicant or permittee desires to appeal from any order, rescission, or other ruling of the City Manager or designee made under the provisions of this Chapter, such applicant or any other person aggrieved shall have the right to appeal such action or decision pursuant to PSMC Section 3.68.010.

Section 5.89.110 Penalties.

A. It is unlawful for any person to violate any provision or fail to comply with any requirements of this Chapter. A violation of this Chapter shall by punished by:

1. An administrative fine not exceeding $100 for a first violation.

2. An administrative fine not exceeding $200 for a second violation within one (1) year of the first violation.

3. An administrative fine not exceeding $500 for each additional violation within one (1) year of the first violation.

B. A violation of vending without a sidewalk vending permit, may, in lieu of the penalties set forth in subsection (A), set forth above, be punished by:

1. An administrative fine not exceeding two hundred fifty ($250) dollars for a first violation.

2. An administrative fine not exceeding five hundred dollars ($500) for a second violation within one (1) year of the first violation.

3. An administrative fine not exceeding one thousand dollars ($1,000) for each additional violation within one (1) year of the first violation.

C. If an individual is subject to subsection (B), set forth above, for vending without a sidewalk vending permit, upon the individual providing proof of a valid permit issued by the City, the administrative fines set forth in this Chapter shall be reduced to the administrative fines set forth in subsection (A), respectively.

D. The proceeds of any administrative fines assessed pursuant to this Chapter shall Item 3B - Page 23
Ordinance No. _____

be deposited in the treasury of the City.

E. Failure to pay an administrative fine assessed under this Chapter shall not be punishable as an infraction or misdemeanor. Additional fines, fees, assessments, or any other financial conditions beyond those authorized in this Chapter shall not be assessed.

F. Any violation of this Chapter shall not be punishable as an infraction or misdemeanor, and any person alleged to have violated any provisions of this Chapter shall not be subject to arrest except when otherwise permitted under law.

G. When assessing an administrative fine pursuant to this Chapter, the adjudicator shall take into consideration the person’s ability to pay the fine. The City shall provide the person with notice of his or her right to request an ability-to-pay determination and shall make available instructions or other materials for requesting an ability-to-pay determination. The person may request an ability-topay determination at adjudication or while the judgment remains unpaid, including when a case is delinquent or has been referred to a comprehensive collection program.

1. If the person meets the criteria described in subdivision (a) or (b) of Government Code section 68632, the City shall accept, in full satisfaction, twenty (20) percent of the administrative fine imposed pursuant to this Chapter.

2. The City may allow the person to complete community service in lieu of paying the total administrative fine, may waive the administrative fine, or may offer an alternative disposition.

H. A person who is currently serving, or who completed, a sentence, or who is subject to a fine, for a conviction of a misdemeanor or infraction for sidewalk vending, whether by trial or by open or negotiated plea, who would not have been guilty of that offense under SB 946 had SB 946 been in effect at the time of the offense, may petition for dismissal of the sentence, fine, or conviction before the trial court that entered the judgment of conviction in his or her case.

I. Nothing contained in this Chapter shall be construed to impede the City’s or County’s ability to enforce County Health Department codes and regulations. In addition, nothing contained in this Chapter shall be construed as limiting the application of any other federal, state or local laws, including, without limitation, laws regulating the display or sale of “harmful matter” pursuant to California Penal Code sections 313 et seq., or the sale of counterfeit goods pursuant to California Penal Code 350.”
SECTION 3. Section 5.48.010 of the Palm Springs Municipal Code is hereby Item 3B - Page 24
Ordinance No. _____

amended to rescind and replace the definition of “Solicitor” as follows:
““Solicitor” means any person, whether a resident of the city or not, engaged in solicitation. The term “solicitor” does not include any person carrying, conveying, delivering, or transporting dairy products, newspapers or other goods to regular customers on established routes or to the premises of any person who had previously ordered such products or goods and is entitled to receive the same, nor does it include a “sidewalk vendor or vending,” as that term is defined in PSMC Section 5.89.020.”
SECTION 4. Severability. If any section, sentence, clause or phrase of this Ordinance or the application thereof to any entity, person or circumstance is held for any reason to be invalid or unconstitutional, such invalidity or unconstitutionality shall not affect other provisions or applications of this Ordinance which can be given effect without the invalid provision or application, and to this end the provisions of this Ordinance are severable. The City Council of the City of Palm Springs hereby declares that it would have adopted this Ordinance and each section, sentence, clause or phrase thereof, irrespective of the fact that any one or more section, subsections, sentences, clauses or phrases be declared invalid or unconstitutional.

SECTION 5. This Ordinance is exempt from the requirements of the California Environmental Quality Act (“CEQA”) pursuant to State CEQA Guidelines, as it is not a “project” and has no potential to result in a direct or reasonably foreseeable indirect physical change to the environment [14 Cal. Code Regs. § 15378(a)]. Further, this Ordinance is exempt from CEQA as there is no possibility that this Ordinance or its implementation would have a significant negative effect on the environment [14 Cal. Code Regs. § 15061(b)(3)].

SECTION 6. Effective Date. This Ordinance shall become effective thirty (30) days following its adoption.

PASSED, APPROVED, AND ADOPTED BY THE PALM SPRINGS CITY
COUNCIL THIS _____ DAY OF ______________, _________.

GRACE ELENA GARNER
MAYOR
ATTEST:

Item 3B - Page 25
Ordinance No. _____

BRENDA PREE, MMC

CITY CLERK
Item 3B - Page 26
Ordinance No. _____

CERTIFICATION

STATE OF CALIFORNIA )
COUNTY OF RIVERSIDE ) ss.

CITY OF PALM SPRINGS )
I, BRENDA PREE, City Clerk of the City of Palm Springs, California, do hereby certify that Ordinance No. ____ is a full, true, and correct copy, and was introduced at a regular meeting of the Palm Springs City Council on _________ and adopted at a regular meeting of the City Council held on __________ by the following vote:

AYES:

NOES:

ABSENT:

ABSTAIN:

IN WITNESS WHEREOF, I have hereunto set my hand and affixed the official seal of the City of Palm Springs, California, this ______ day of ______________, _________.

BRENDA PREE, MMC

CITY CLERK
Item 3B - Page 27

ATTACHMENT B

Item 3B - Page 28
DES-107 (REV 11/19)
Item 3B - Page 29
Corona
A Step by Step Guide to a
Mobile Food Facility Permit
WWW.RIVCOEH.ORG
Riverside Palm Springs Indio Hemet Murrieta
(951) 273-9140 (951) 358-5172 (760) 320-1048 (760) 863-8287 (951) 766-2824 (951) 461-0284

INTRODUCTION
This booklet has been developed to assist mobile food operators in understanding their part in limiting foodborne illness and complying with State Laws and Riverside County Ordinances. Each mobile food facility is unique and we strive to identify the specific needs of the operation and how each facility can meet sanitation requirements to prevent illness. An Environmental Health Permit is required any time food or drinks are sold or given away to the public. The information in this booklet will help you become familiar with the requirements and procedures for selling food items from a Mobile Food Facility. A Mobile Food Facility will be referred to in the rest of the guide as a MFF. The guidelines in this booklet refer only to annual permits for MFFs, and should not be applied to other food service options (example: temporary event food booths, etc.). All of the information in this booklet has been referenced from the California Health and Safety Code and Riverside County Ordinances.

IMPORTANT INFORMATION
Our Environmental Health Permit may not be the only permit that will be required for you to operate your MFF in Riverside County. Laws and ordinances within City and County boundaries may not allow you to sell in certain areas without their own form of approval (business licenses, etc.). For example, it would not be a good idea to simply pull over at any roadside to sell food. Also, MFFs must comply with any applicable local fire codes and ordinances. Make sure to contact all relevant City or County agencies BEFORE setting up your MFF business. Any references made herein to the “Department” are meant to refer to the Riverside County Department of Environmental Health.

After reading these guidelines, please do not hesitate to call the Department with any questions.

What are the Steps for Obtaining an Environmental Health Permit? STEP 1 - Decide on a TYPE OF MFF (see page 2 for listing of types).

STEP 2 - Contact the local ZONING/PLANNING DEPARTMENT for permit or business license.

STEP 3 - Submit PLANS and pay the appropriate plan check fees.

STEP 4 - Afterthe plans are approved, CONSTRUCT the MFF.

STEP 5 - Call for an INSPECTION APPOINTMENT after the MFF is constructed.

STEP 6 - Obtain a COMMISSARY AGREEMENT from an approved commissary.

STEP 7 - Bring the MFF into the office for a CONSTRUCTION APPROVAL INSPECTION.

STEP 8 - Complete all PAPERWORK and pay annual Environmental Health PERMIT FEES. 1 Item 3B - Page 30
STEP 1 : TYPE OF MOBILE FOOD FACILITY
There are 5 different categories of MFFs that can be permitted in Riverside County:

NOTE - Construction requirements are based on the MFF category selected. 1) Produce Vehicle: A MFF limited to the sale of whole, uncut produce obtained from an approved source.
2) Prepackaged Food Push Cart: A MFF limited to the sale of 100% prepackaged foods, from an approved source, and sold from non-motorized vehicles and intended to be moved by human power during operation.
3) Prepackaged Food Vehicle: A MFF limited to the sale of 100% prepackaged foods from a motorized vehicle. An example would include ice cream trucks. 4) Non-prepackaged Food Vehicle Or Mobile Support Unit: A MFF that engages in “limited food preparation”. Examples include shaved ice carts and hot dog carts.

NOTE - “Limited food preparation” means food preparation that is limited to heating, frying, baking, roasting, popping, shaving of ice, blending, steaming or boiling of hot dogs, or assembly of non-prepackaged food. It also includes dispensing of non-potentially hazardous food, slicing or chopping of food on a heated surface during cooking, cooking and seasoning food to order, and preparing beverages that are for immediate service to the consumer that do not contain frozen milk products. Any food preparation that exceeds this definition must be handled under the “Mobile Food Preparation Unit” or category . 5) Mobile Food Preparation Unit: A MFF that engages in full food preparation, beyond the scope of “limited food preparation”, as defined in Section 113818 of the California Retail Food Code. Examples of these units would be “food trucks”.

STEP 2: CONTACT LOCAL ZONING/PLANNING
A) Contact the local zoning/planning department(s) for your intended operating location prior to submitting your mobile food facility plans.

B) In addition to the Environmental Health permit you obtain from the Department, you may be required to obtain a permit or business license for a location within a jurisdiction.

C) Additionally, laws and ordinances within city and county boundaries may not allow you to sell within certain areas.
2 Item 3B - Page 31
A) Submit two (2) sets of plans drawn to scale and detailing the construction and finishes of the MFF.

B) A plan check fee will be collected prior to review of the plans, as specified by County Ordinance.

C) Plans should include:

1. Views
All Views of the MFF (all four sides and top) including overall dimensions of the MFF (Length X Width X Height).

2. Construction Material Information
Finish schedule. Example: Stainless steel.

3. Food Compartment(s), if applicable
This includes compartments which enclose and protect food, equipment, contact surfaces and the handling of ready-to-eat food.

4. Plumbing System
Diagram entire system from supply to waste. Include the dimensions (Length X Width X Height) and locations of freshwater tanks, wastewater tanks, ice bins, water heater, hand wash sink and any accessory sink(s). Include potable (drinkable) water inlet and type, the overflow line(s) and the wastewater tank drain valve(s).

5. Equipment List
A complete list and location of all equipment. Include equipment specification sheets and model numbers. Examples: snow cone machines, espresso machines, blenders, etc. All equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program.

Equipment shall be permanently attached flush to the MFF or on approved legs.

Portable equipment need not be permanently affixed or on 4 inch legs as long as the unit is under 80 pounds and can be readily moved for easy cleaning.

6. Power
Identify all gas and/or electrical lines. Note: Light bulbs shall be enclosed in safety shields or constructed of shatter proof material.

7. Fire Protection Equipment
List type and location (Example: 10 BC rated fire extinguisher).

8. Any Other Details
Examples: Location of utensil trays, insulation, non-food storage areas, food preparation area, first aid kit, vehicle maintenance items, trash.

D) How long will the plan check process take?

1. Plans are reviewed on a first come first serve basis with a maximum of 20 days for approval or rejection.

2. A plan evaluation form will be made available to the owner after the plan evaluation, detailing either conditions of approval, or needed items for approval. 3 STEP 3: SUBMIT PLANS
Item 3B - Page 32
Structural Requirements:

A) Identification

1. Permanently attached signs posted on two sides of the MFF, if motorized, and on one side, if non-motorized, stating: Business Name (in lettering at least 3 inches high); name of permittee (if different from the business name, in lettering at least 1 inch high) and city, state and zip code (in lettering at least 1 inch high).

2. All letters and numbers must be of a contrasting color to the MFF so as to be easily viewable.

B) Surfaces

1. All surfaces shall be smooth, impervious, durable, washable and free of gaps or openings where food and dirt can build up.

C) Gas Appliances

1. Propane tanks must be securely mounted, either outside or in a well-ventilated enclosure (ventilate at the floor level). The tanks should be placed in an area safe from ignition.

2. A thermocouple safety shut-off device is required for each propane burner.

3. Insulation around the steam table, burner compartment(s) and the water heater is required to prevent injury to the MFF operator or customers.

4. All cooking equipment containing hot liquid must be equipped with positive closing lids that secure with latches to provide protection during travel and prevent spillage.

D) Food Compartment(s) (if applicable)

1. Compartments shall be COMPLETELY enclosed and located over surfaces where unpackaged food is handled.

2. The opening to the food compartment shall be large enough to permit food assembly and service operations and shall be provided with permanently attached tight fitting door(s).

3. Compartments shall be free of non-food related items, such as electrical panels, plumbing, trash, etc.

4. Coffee urns, coffee grinders, blender jars with lids and refrigeration/freezer units or other equipment that provide protection from airborne contamination on all sides are considered to be food enclosures and as such, may remain outside the food compartment.

5. Adequate areas to store food must be provided. Each area must be secured when in transit.

E) Hand Wash Sink

1. One hand wash sink is required with minimum dimensions of 9 X 9 X 5 inches.

The sink shall be an integral part of the MFF, or be located on an approved auxiliary conveyance that is used in conjunction with the MFF. If an auxiliary conveyance is used, then ALL utility connections shall be contained on it.

2. The sink shall provide warm (100° F) water through a mixing valve, that allows both hands to be free for hand washing.

3. A hand soap dispenser and a paper towel dispenser shall also be provided adjacent to the hand wash sink.
4 STEP 4: CONSTRUCT THE MFF
Item 3B - Page 33
F) Warewashing Sink

1. A separate sink used exclusively for warewashing is required for most mobile food facilities that handle non-prepackaged food.

2. The sink shall have at least 3 compartments with 2 integral drain boards. The dimensions of each sink compartment shall be large enough to accommodate the cleaning of the largest utensil and at least 12 X 12 X 10 inches or 10 X 14 X 10 inches. Each drain board shall be at least the size of one compartment.

3. The sink shall also be equipped with a mixing faucet and shall be provided with a swivel spigot capable of servicing all sink compartments.

4. If both sinks are on one unit then the handwashing sink shall be separated from the warewashing sink by a metal splashguard with a height of at least 6 inches that extends from the back edge of the drain board to the front edge of the drain board. The corners of the barrier will be rounded. No splashguard is required if the distance from the handwashing sink and warewashing sink is 24 inches or greater.

5. Hand washing and warewashing sinks may either be an integral part of the primary unit, or be on an approved auxiliary conveyance (side cart) that is used in conjunction with and maintained immediately adjacent to the MFF. * Note: Required sinks shall be an integral part of all MFF’s

6. An exemption to the warewashing sink requirement will be granted if the food to be sold is non-potentially hazardous and it can be demonstrated that all necessary utensils can be cleaned and sanitized at the commissary and an adequate number of utensils are provided for the working day.

G) Hot Water Heater

1. For those MFFs that only require hand washing, a commercial grade water heater with a minimum capacity of 1/2 gallon and the capability of heating water to a minimum of 100°F, shall be provided. For all other MFFs that utilize 3-compartment or preparation sinks, a minimum 4 gallon capacity is required. The heater shall be connected to a potable water supply.

H) Potable (Fresh-Clean) Water Supply

1. This system shall be constructed of food grade material approved for supplying clean water and be free of leaks. Only food grade hoses may be used to fill supply tanks at the commissary.

2. The clean water inlet must be constructed so contamination is prevented and can be used for no other purpose than filling the potable water tank. The clean water inlet must be located at least 1 inch above the overflow line. Hose connections with V-type threading will not be allowed. In addition, hoses used for potable water must be clearly labeled to prevent mix-ups and contamination with wastewater hoses.

3. All tanks shall be sloped to completely drain.

4. There must be enough hot and cold water supply to meet all requirements. At least 5 gallons of water shall be provided for hand washing alone. Facilities with open food preparation that require a warewashing sink must provide at least 15 additional gallons of water for warewashing. Water requirements for steam table and product water will be in addition to above mentioned amounts. 5 Item 3B - Page 34
I) Wastewater Tanks

1. The wastewater tank(s) shall hold at least one and a half (1-1/2) times more volume than the fresh water supply. The minimum size of the wastewater tank is 7-1/2 gallons for a 5 gallon freshwater tank.

2. Any bin holding ice needs an additional wastewater tank capacity of one third (1/3) the volume of the ice bin. Example: An ice bin with a 9 gallon volume size will require a minimum 3 gallon wastewater tank capacity.

3. If extra water is needed for the preparation of food or beverages, such as with an espresso machine or soda fountain tower, an additional wastewater tank capacity equal to 15% of this water supply is required. Example: A 10 gallon potable product water tank will require an additional 1-1/2 gallon wastewater tank capacity.

4. All hoses and tanks shall be labeled to prevent mix-ups with the potable water tanks and hoses. No V-type threading for hose connections are allowed.

5. All wastewater tanks must be designed to prevent spillage.

6. All waste lines shall be connected to wastewater tank(s) with water tight seal.

The wastewater tank(s) shall have an air vent/overflow provided in such a manner as to prevent potential backflow into sinks and ice bins.

7. If provided, a water tank overflow shall terminate in a downward direction and shall be covered with 16 mesh screening or equivalent when the vent is in a protected area or with a protective filter when the vent is in an area that is not protected from wind blown dirt and debris.

8. All tanks must be adequately sloped to allow for complete drainage.

9. All hoses used for wastewater must be clearly labeled.

10. Steam tables are not allowed to drain into the wastewater tank.

J) Refrigeration

1. Mechanical refrigeration is required for all MFFs that handle potentially hazardous foods.

2. All refrigeration units must be commercial grade.

K) Food Storage Compartment(s)

1. These compartments must be large enough to fit the amount of food storage needed.

2. The compartment must have doors or lids that will provide closure and protection.

3. This area shall be separate from the plumbing compartment or any other nonfood compartments.

L) Auxiliary Conveyance (AC)

1. This is a separate cart that may be used in conjunction with, and maintained immediately adjacent to the unenclosed MFFs to house the required sinks. If used, the AC must contain all of the utility connections that support the use of any equipment on the main unit. This is required so that the AC is constructed in such a manner that both the MFF and AC can only be used together, not separately.

2. The allowed use of an AC is dependent upon the main MFF unit and will not be functional without it.
6 Item 3B - Page 35
Requirements for OCCUPIED MOBILE FOOD FACILITIES:

A) An Occupied MFF is a mobile food facility that you stand inside, while conducting business. Examples would be a trailer, food truck, or ice cream truck. The menu is limited to approved foods only, just like any other MFF.

B) These units must also obtain a “Special Purpose Commercial Coach Insignia” from the California Department of Housing & Community Development (HCD). HCD checks occupied MFFs for conformance to electrical, mechanical, and plumbing codes. The HCD issued insignia is required PRIOR to obtaining County approval. They are located at:
3737 Main St., Ste. 400; Riverside, CA 92501 ; (951) 782-4420 Exterior Requirements for OCCUPIED MOBILE FOOD FACILITIES:
~ This section does not apply to MFFs that are limited to the handling of prepackaged food, uncut produce, whole fish and whole aquatic invertebrates ~ A) All openings shall be self-closing. Entrance doors to the food preparation areas and pass-through windows for service shall be self-closing.

B) Window service openings are limited to 216 square inches each. If there are two or more openings, they shall be at least 18 inches apart.

C) Service openings shall be covered with a solid or screened window. Screening must not be larger than 16 mesh.

D) Compressor units that are not an integral part of the food equipment shall be accessible only from the outside of the MFF.

E) Propane tanks shall be accessible only from the outside of the MFF.

Interior Requirements for OCCUPIED MOBILE FOOD FACILITIES:

A) The height from floor to ceiling shall be at least 74 inches.

B) The aisle space shall be clear and a minimum of 30 inches wide.

C) Floors, walls and ceilings shall be constructed of approved materials that are smooth, durable, easily cleanable and resistant to water.

Note: Contact your local plan checker for questions on approved floor, wall and ceiling materials.

D) Provide a 3/8 inch radial cove base at the point where the wall and floor meet. The floor surface shall extend up the wall at least four inches. (Vinyl rubber top-set base is not an acceptable material).

E) Non-portable floor mounted equipment must be sealed to the floor or installed on approved minimum 6 inch legs.

7 Item 3B - Page 36
STEP 5: SET UP AN INSPECTION APPOINTMENT

A) An inspection will be conducted once plans are approved and the MFF has been constructed.

B) To make an appointment, contact your local Environmental Health office at:

C) Office Hours are Monday-Friday 7:00 am - 5:30 pm.

STEP 6: OBTAIN A COMMISSARY AGREEMENT
Definitions:

A) A Mobile Food Facility Commissary is an approved, permitted restaurant or a food facility designed and used only for the storage and maintenance of MFFs and Mobile Support Units, including all food preparation for the operation that cannot be done on the MFF. The MFF must be stored and serviced at the approved commissary location on a daily basis.

B) A Mobile Support Unit (MSU) is a vehicle that works from an approved commissary and travels to and services the MFF. The MSU can restock supplies, food and refill clean water. MSUs can also clean the MFF and dispose of liquid and solid waste.

Using the MSU service eliminates the need for the MFF to travel back to the commissary daily. The MSU must report to and be cleaned and stored at the commissary on a daily basis. MSU units cannot be used in conjunction with Mobile Food Preparation Units (Category 5 MFFs). Food and supplies must still be stored at the approved commissary only.

C) A Commissary Agreement Letter is a written statement (ATTACHMENT 1, pg. 14) signed by the commissary owner certifying that the MFF will be stored and serviced at the commissary, or that the MFF will be serviced by a MSU that is stored and serviced by the commissary. It is also an agreement to meet all Environmental Health Department commissary requirements.

Frequently Asked Questions:
• Do I have to use a commissary?
Yes. Either the MFF or the MSU (which services the MFF ) must report to the commissary EVERY DAY for cleaning, maintenance and storage. MFFs and MSUs can not be stored at home.
8 Corona Indio Palm Springs Riverside Hemet Murrieta
(951) 273-9140 (760) 863-8287 (760) 320-1048 (951) 358-5172 (951) 766-2824 (951) 461-0284 Item 3B - Page 37
• Can a restaurant or market be used as a commissary?
Yes, if it is APPROVED by the Department. An on-site evaluation will determine if it meets the requirements necessary to operate as a commissary. A fee is required for this inspection.

NOTE: The MFF PERMIT WILL NOT BE APPROVED, unless a signed commissary agreement letter from an approved facility is provided at the final inspection, and approved by a Environmental Health Specialist from the Department of Environmental Health.

STEP 7: CONSTRUCTION APPROVAL INSPECTION
A) At the inspection, the following items will be checked:

1. Fresh water supply for hand washing and warewashing sink if applicable.

2. Hot and cold water at hand sink and warewashing sink if applicable.

3. All plumbing lines, ice bins, storage areas and tanks for conformance to MFF plan dimensions.

4. All equipment, installed and working (Example: hot dog steamer, ice shaver, mechanical refrigerator, etc.).

5. The constructed MFF is built to the approved plans with no changes or additions.

B) Once the MFF has been approved, a decal will be placed on the rear left section of the MFF.

NOTE: The MFF that is brought in for inspection must be the SAME as the MFF on the plans.

If the plans DO NOT match the MFF, a decal will not be issued until the differences are corrected. Any changes in structure, menu or equipment requires prior approval (extra plan check fees may apply).
9 Item 3B - Page 38
STEP 8: SUBMIT APPLICATION, PAPERWORK & PAY PERMIT FEES A) Fill Out Application
At final inspection, completely fill out the “Application to Operate a Non-Permanent Food Facility” form. Additionally the following applicable paperwork will be required:
1). Submit Commissary Agreement Letter, Commissary Schedule, and Route Sheet (or other approved alternative means of location/tracking)
These forms provide us with information regarding when your vehicle will be at the commissary and where it will be operating. Once these forms are approved, ANY changes require notification to this Department.
2). Submit Completed Written Operational Procedures Form, Restroom Agreement Letter, and Menu
This information lets us know about your MFF operation. You are asked specific questions about your menu, source of food, utensils, equipment, cleaning, sanitizing, etc. Once the form is approved, you are required by law to keep a copy with the MFF during normal business hours. Any changes to this form (menu, equipment or operation) must first be approved by this Department. Restroom agreement letter stating that an approved restroom, allowed by operators, (located within 200 feet) is available for use (Category 5 MFF only) if at location longer than 1 hour.
3). A Food Manager Certificate is required for all MFFs that handle non-prepackaged, potentially hazardous foods (Examples: hot dogs and milk for coffee based drinks).

Contact your local Environmental Health office for information on meeting these requirements:

1. At least one responsible operator must be Food Manager certified within 60 days of receiving a valid Environmental Health permit.

2. All other employees must obtain a valid Riverside County food handler certificate within 7 days of employment.
4). Annual Water Tank Testing
You must have your fresh water tank tested annually. Submit the bacteriological results from an accredited laboratory indicating no presence of coliform bacteria, to this Department.
5). Plan for Waste Grease and Trash Disposal
Your plan must include how you will dispose of these items and where you will store them during operation. One public trash receptacle is required within 20 feet of the MFF during operation.
6). Valid Drivers License for all Proposed Drivers and Current Vehicle Registration 7). Business Liability Insurance for the MFF Business
The county must be named as an “additional insured” in the policy. (Category 5 only) B) Pay Fee (cash, money order, or credit card)
The Annual Permit Fee to operate will also be collected at this time.

Penalties for Late Renewals
1) Permits expire on December 31 and will require a new fee payment on January 1. 2) Beyond 30 days (after January 31st), a 20% penalty is added. 3) Beyond 60 days (after the month of February) the penalty is raised to 100%. 10 Item 3B - Page 39

DAILY REQUIREMENTS
Remember to follow these operational requirements daily:

A) FOOD ACTIVITIES

1. All food activities must take place from the MFF.

2. Use of side units, coolers, or tables for food preparation, display, or storage is NOT PERMITTED.

3. MFFs operating at swap meets may purchase an additional swap meet permit from their local environmental health office for table-top display of 100% prepackaged, non-potentially hazardous foods ONLY.

B) FOOD PROTECTION

1. All food must be from an approved source. Approved sources include, but are not limited to, permitted commissaries, markets, restaurants or others as approved by this Department. Foods prepared or stored at home are not approved.

2. Keep all potentially hazardous foods at 41°F and below, or at 135°F and above.

3. Store all food products at the commissary at the end of the day. All hot food must be destroyed at the end of the day’s operation.

4. Any coffee or cocoa beverage that contains a dairy product must be made to order and immediately served to the customer.

C) CONTAMINATION PROTECTION

1. Protect the MFF foods from possible sources of contamination at all times.

2. Protect condiments from contamination. Use approved dispensers such as:
squeeze bottles, pumps, etc. or prepackaged servings.

3. Protect single-service utensils (Ex. straws, plastic forks, etc.) by keeping them individually wrapped, or in protective containers or dispensers.

D) SANITIZE

1. All food contact surfaces and utensils must be properly sanitized at least every 4 hours or sooner to prevent cross contamination.

2. As an alternative to sanitizing your utensils every 4 hours, you may keep a backup supply of clean utensils on the MFF. A labeled spray bottle of sanitizing solution may be used for cleaning purposes while operating. Test strips should be available for use to verify proper sanitizer levels.

E) RESTROOMS

1. Shall be located within 200 feet of the MFF, and shall have toilet and hand wash facilities.

2. “Port-A-Potties” and other semi-permanent bathrooms will not be acceptable to fulfill this requirement.

F) REFUSE

1. Provide a refuse container for customers within 20 feet of your MFF.

2. Clean up the area around your MFF at the end of your operation at each stop. 11 Item 3B - Page 40

MOBILE SUPPORT UNITS
Definition - Mobile Support Unit (MSU)
Mobile Support Unit (MSU) refers to a vehicle, used in conjunction with a commissary, that travels to, and services MFF's as needed. Requirements for the MSU will be based on the proposed method of operation and the type and location(s) of the MFFs serviced. MSU’S CANNOT BE UTILIZED WITH MOBILE FOOD PREPARATION UNITS.

A) MSU's can restock supplies including food and potable water, clean the MFF and properly dispose of the dirty water and any trash.

B) The MSU must check in at the commissary, or other location approved by this Department, on a daily basis for cleaning, storage of the MSU, disposal of waste and restocking of food and supplies.

In addition to the requirements in the previous sections of this guideline, the following will be required:

A) Detailed Description of the intended operation(s) of the MSU This description shall accompany the construction plans for the MSU and shall indicate the following:

1. Number and type of MFFs to be serviced

2. Describe how the MSU will be used

3. The distance from the commissary to each MFF
B) Decide what Type of Service will be provided by the MSU and depending on the operation, the following requirements will apply:

1. Transport of Fresh Water and Wastewater
a). Fresh water tank(s) must be large enough to contain the amount of water needed to refill the MFF(s) serviced (Ex. supply tanks, steam tables, etc.). b). Wastewater tank(s) must be large enough to carry all the waste water from the MFF(s) serviced. Additional volume will be required for MSUs that clean MFFs. The tank(s) shall be located in an area that is separate from clean water, clean linen and food and utensil storage to prevent contamination.
c). Indicate the method for securing the tanks during transport. d). All fresh water pumps, hoses and connections shall be food and commercial grade. All hoses and connections shall be clearly labeled (Ex. “wastewater” or “potable water”) to prevent contamination and the fittings shall be designed in such a way that hoses can not be connected to the wrong connection. In addition, no “V-type” threading will be allowed to be used on any connection.
12 Item 3B - Page 41

e). If wastewater will be pumped from the MFF, the pump and all hoses must be properly labeled “Wastewater Pump/Hose” and stored separately from clean water supply and equipment.
f). Waste tanks must be equipped with an approved valve and be constructed to prevent leaks onto the ground during transport or when standing still.

2. Cleaning MFF's
a). When servicing MFFs, a janitorial sink measuring at least 18 X 18 X 12 inches, with hot and cold water under pressure shall be installed in an approved manner.
b). A minimum 4 gallon hot water heater or commercial continuous flow water heater that is certified to ANSI standards shall be provided. c). An extra 3-5 gallons of fresh water is needed for each MFF cleaned by the MSU. Wastewater tank shall be at least 1-1/2 times the freshwater capacity for each MFF cleaned to ensure enough space for waste is provided. d). Indicate the transfer method of liquid food waste and properly label all transfer equipment as “Liquid Food Waste”.
e). Provide adequate storage space for cleaning supplies and equipment. Keep this space separate from clean water, food and utensil storage. Keep dirty rags in separate, leak proof containers. All storage shall be done in a sanitary manner.
f). Provide a trash compartment for all waste in an area away from clean water, food and utensil storage. This compartment shall be secured for transport.

3. Transporting Food and/or Utensils to and from the Commissary a). Provide adequate compartments and shelving to accommodate all food required by each MFF when serviced.
b). When transporting food for periods greater than 30 minutes, approved refrigeration will be required for holding cold potentially hazardous foods at 45°F or below and an approved hot holding unit will be required for holding foods at 135°F or above.
c). Floors, sides and top inside of the MSU shall be smooth, easily cleanable and free of cracks, seams or linings where bugs and pests can live.

Remember: MSU's are not approved for utensil washing and each time a mobile food facility is being serviced, the business shall remain closed.
13 Item 3B - Page 42
DES-107 (REV 10/19)
Item 3B - Page 43
INTRODUCCIÓN
Este folleto ha sido desarrollado para ayudar a los operadores de alimentos móviles en la comprensión de su papel en la limitación de enfermedades transmitidas por alimentos y cumpliendo con las leyes estatales y las ordenanzas del Condado de Riverside. Cada instalación móvil del alimentos es única y nos esforzamos para identificar las necesidades específicas de la operación y cómo cada instalación puede satisfacer los requisitos de sanidad para prevenir la enfermedad. Un permiso de salud ambiental es requerido cuando alimentos o bebidas son vendidos o regalados al público. La información contenida en este folleto le ayudará a familiarizarse con los requisitos y procedimientos para la venta de alimentos de un centro de alimentación móvil. De aquí en más, se hará referencia a la Unidad Móvil de Venta de Alimentos como MFF. Las directrices en este folleto se refieren sólo a permisos anuales para MFFs y no deberían aplicarse a otras opciones de servicio de alimentos (por ejemplo: puestos de comida evento temporal, etc.). Toda la información en este folleto ha sido referenciada del código de seguridad y salud de California y ordenanzas del Condado de Riverside.

INFORMACIÓN IMPORTANTE
Nuestro permiso de salud ambiental puede que no sea el único permiso que será requerido para operar el MFF en el Condado de Riverside. Leyes y ordenanzas dentro de los límites de la ciudad y el condado puede que no permitan que se venda en ciertas áreas sin su propia forma de aprobación (licencias comerciales, etc.).

Por ejemplo, no sería una buena idea que simplemente pare en cualquier carretera para vender alimentos.

También, MFFs deben cumplir con los códigos locales y ordenanzas aplicables . Asegúrese de contactar a todos los organismos pertinentes de ciudad o el Condado antes de montar su negocio MFF. Las referencias en este documento al "Departamento" se significan para referirse al Departamento de Salud Ambiental del Condado de Riverside.

Después de leer estas directrices, por favor no dude en llamar al Departamento con cualquier pregunta. ¿Cuáles son los pasos para obtener un permiso de salud ambiental? PASO 1 - Decidir sobre un tipo de MFF (consulte la página 2 para la lista de tipos).

PASO 2 - Póngase en contacto con el DEPARTAMENTO local de ZONING/PLANNING para obtener permiso o licencia comercial.

PASO 3 - Presentar planos y pagar los cargos apropiados para la inspeccion de planos.

PASO 4 - Después de que se aprueben los planos, construya el MFF.

PASO 5 - Solicite una cita de inspección después de que el MFF se haya construido.

PASO 6 - Obtenga un Acuerdo Comisariado de una comisaria aprobada.

PASO 7 - Llevar el MFF a la oficina para la inspección de APROBACIÓN DE LA CONSTRUCCIÓN.

PASO 8 - Complete todos los trámites y pagar una cuota anual para el PERMISO de Salud Ambiental. 1 Item 3B - Page 44
PASO 1: TIPO DE SERVICIO MÓVIL DE ALIMENTOS
Hay 5 categorías diferentes de MFFs que pueden autorizarse en el Condado de Riverside:

NOTA - Requisitos de construcción son basados en la categoría de MFF seleccionada. 1 ) Vehículo de Productos: Este MFF se limita a la venta de fruta y verdura , sin cortar, y de una fuente aprobada . 2 ) Carro de empuje de comida pre-empacada : Un MFF limitado a la venta de alimentos 100% envasados, de una fuente aprobada, y vendidos de vehículos no motorizadosy destinados a ser movidos por personas durante la operación.
3 ) Vehículo de alimentos pre-empacados: Un MFF limitado a la venta del 100 % de alimentos pre-empacados de un vehículo motorizado. Un ejemplo podría incluir los camiones de helados . 4 ) Vehículo de Alimentos No- envasados O Unidad de Apoyo Mobil : Un MFF que se dedica a la "preparación de alimentos limitada. " Los ejemplos incluyen carritos de raspados y carritos de perros calientes .

NOTA - " preparación de alimentos limitada " significa la preparación de alimentos que se limita al calentamiento, freír, hornear , asar, raspados de hielo , hervir o perros calientes al vapor, o el asambleo de alimentos no preenvasados. También incluye la dispensación de alimentos que no son potencialmente peligrosos , rebanar o cortar los alimentos en una superficie caliente, durante la cocción, cocinar y sazonar la comida a la orden, y la preparación de bebidas que son para servicio inmediato para el consumidor que no contienen productos lácteos congelados . Cualquier preparación de los alimentos que supera esta definición debe ser manejada bajo la " Unidad Móvil de la Preparación de Alimentos " o categoría.
5 ) Unidad Móvil de preparación de alimentos : Un MFF que se dedica a la preparación de alimentos por completamente más allá del alcance de la " preparación de alimentos limitada" , según se define en la Sección 113.818 del Código de California Alimentario al Menudeo . Ejemplos de estas unidades serían " camiones de alimentos ".

PASO 2: PÓNGASE EN CONTACTO CON ZONING/PLANNING LOCAL
2 A) Póngase en contacto con los departamentos de zonificación/planificación locales para conocer su ubicación operativa prevista antes de enviar sus planes de instalaciones de alimentos móviles.

B) Además del permiso de Salud Ambiental que usted obtiene del Departamento, es posible que se le solicite obtener un permiso o licencia comercial para una ubicación dentro de una jurisdicción.

C) Las leyes y ordenanzas dentro de los límites de la ciudad y el condado (en donde usted desea operar su MFF) pueden restringir la venta de alimentos de manera ambulante dentro de ciertas áreas.

Item 3B - Page 45
A) Presentar dos (2) sets de planos dibujados a escala, con los detalles de la construcción y acabados del MFF.

B) Un cargo por la revisión de los planos serán cobrados antes de la inspeccion, como se especifica en la Ordenanza del Condado.

C) Los planos deben incluir:

1. Vistas
Todas las vistas del MFF (en los cuatro lados y arriba), incluyendo las dimensiones globales del MFF (largo x ancho x alto).

2. Información de Materiales de Construcción
Tipo de acabados. Ejemplo: Acero inoxidable.

3. Compartimiento de alimentos, si es applicable
Esto incluye compartimentos que encierran y protegen los alimentos, equipo, superficies de contacto y el manejo de los alimentos listos para comer.

4. Sistema de Plomería
Todo el sistema Diagrama del suministro a los residuos. Incluya las dimensiones (largo x Ancho x alto) y la ubicación de los tanques de agua dulce, tanques de aguas residuales, cubos de hielo, calentador de agua, lavamanos y cualquier fregadero(s) accesorios. Incluya el tipo de entrada de agua potable, la línea(s) de rebose y el depósito de aguas de residuo.
5 . Lista de Equipo
Una lista completa y la ubicación de todo el equipo. Incluya las hojas de especificaciones del equipo y números de modelo . Ejemplos: máquinas de cono de nieve , cafeteras expresso , batidoras , etc Todos los equipos deberán estar certificados o que se clasifiquen para el saneamiento del American National Standards Institute ( ANSI) programa de certificación acreditado . El equipo deberá estar conectado permanentemente a ras con el MFF o en las patas aprobadas. El equipo portátil no tiene por qué ser fijado de manera permanente en las patas o a 4 pulgadas , siempre y cuando la unidad pese menos de 80 libras y se pueda mover con facilidad para facilitar la limpieza.
6 . Potencia
Identifique todas las lineas de gas y / o líneas eléctricas. Nota: Las bombillas de luz irán encerradas en los escudos de seguridad o construidos de material a prueba de rotura del mismo.

7. Equipo de Protección contra Incendios
El tipo de lista y la ubicación ( Ejemplo: 10 BC nominal extintor ) . 8 . Cualquier otro detalle
Ejemplos : Ubicación de las bandejas de utensilios , el aislamiento, las áreas de almacenamiento no alimentarios , área de preparación de alimentos , kit de primeros auxilios, elementos de mantenimiento de vehículos , la basura .

D) ¿Cuánto tiempo durará el proceso de revisión de planos?

1. Planes son revisados en el order de llegada con un máximo de 20 días para su aprobación o rechazo.

2. Un formulario de evaluación del plan estará disponible para el propietario después de la evaluación del plan, ya sea que detalla las condiciones de la aprobación, o los artículos necesarios para su aprobación.
3 PASO 3: ENVIAR LOS PLANES
Item 3B - Page 46
4 Requisitos estructurales:

A) Identificación
1 . Letreros permanentemente conectados seran publicados en los dos lados del MFF, si es motorizado , y en un lado , si no es motorizado , indicando : Nombre de la empresa ( en caracteres de al menos 3 pulgadas de alto ) , el nombre del titular de permiso ( si es diferente al nombre de la empresa , en letras de al menos 1 pulgada de alto ) y de la ciudad , estado y código postal ( en letras de al menos 1 pulgada de alto ) .
2 . Todas las letras y los números deben ser de un color que contraste con el MFF de manera que sea fácilmente visible .

B) Las Superficies
1 . Todas las superficies deben ser lisas , impermeables , resistentes, lavables y libresy de huecos o aberturas donde la comida y la suciedad pueden acumularse .

C) Aparatos de gas
1 . Los tanques de propano deben montarse de forma segura, ya sea al aire libre o en un recinto bien ventilado ( ventilar al nivel del suelo ) . Los tanques deben ser colocados en una zona segura de la ignición .
2 . Se requiere un dispositivo de cierre de seguridad termopar en cada quemador de propano. 3 . Aislamiento alrededor de la mesa de vapor , se requiere compartimiento ( s ) del quemador y el calentador de agua para evitar lesiones al operador del MFF o clientes. 4 . Todo el equipo de cocina que contiene líquido caliente debe estar equipado con tapas de cierre positivo que aseguran con cerrojos para proporcionar protección durante el viaje y evitar derrames.

D) Compartimiento De Alimentos (si es aplicable)
1 . Los compartimientos serán completamente cerrados y situados sobre superficies donde se manejen los alimentos sin envasar.
2 . La apertura del compartimiento de alimentos debe ser lo suficientemente grande como para permitir las operaciones de montaje y servicio de alimentos y se concederán con puerta cierre bien fijada de manera permanente(s).
3 . Los compartimentos deben estar libres de elementos no relacionados con los alimentos , como los paneles eléctricos, sanitarios , basura , etc
4 . Cafeteras , molinillos de café , jarras de la licuadora con tapa y unidades de refrigeración / congelación u otros equipos que proporcionan protección contra la contaminación del aire en todos los lados se consideran recintos de alimentos y, como tales , pueden permanecer fuera del compartimiento de alimentos.

5. Zonas adecuadas para almacenar los alimentos deben ser proporcionados. Cada área debe ser asegurada cuando este en tránsito.

E) Lavamanos
1 . Un lavamanos es necesario con unas dimensiones mínimas de 9 x 9 x 5 pulgadas. El hundimiento será una parte integral del MFF, o se encuentra en un auxiliar de transporte aprobados que se utiliza en conjunción con el MFF. Si se utiliza un auxiliar de transporte , entonces TODAS las conexiones de servicios deberán estar contenidas en él.
2 . El fregadero deberá proporcionar agua caliente ( 100 ° F ) a través de una válvula de mezcla , que permita las dos manos estár libres para el lavado de manos .

3. También se proporciona un dispensador de jabón y dispensador de toalla de papel junto al fregadero para lavarse las manos.

PASO 4: CONSTRUIR LA MFF
Item 3B - Page 47
F) Fregadero de lavado y desinfección

1. Un lavabo separado exclusivamente utilizado para lavado y desinfección es necesario para la mayoría de los establecimientos de alimentos móviles que manejan alimentos no preenvasados.

2. El fregadero deberá tener al menos 3 compartimientos con 2 escurridores integrales. Las dimensiones de cada compartimento de hundimiento será lo suficientemente grande como para dar cabida a la limpieza del más grande utensilio y ser al menos 12 X 12 X 10 pulgadas o 10 x 14 x 10 pulgadas. Cada tablero de drenaje deberá ser al menos del tamaño de un compartimiento.
3 . El lavabo también estará equipado con un grifo de mezcla y estará provisto de un grifo giratorio con capacidad de atender todos los compartimientos del fregadero.

4. Si los dos lavabos están en una unidad , entonces el lavamanos estará separado de la pileta de lavado y desinfección por una protección contra salpicaduras de metal con una altura de por lo menos 6 pulgadas que se extiende desde el borde posterior de la placa de drenaje hasta el borde frontal de la placa de drenaje. Se redondearán los ángulos de la barrera . No se requiere ninguna protección contra salpicaduras si la distancia desde el lavabo para lavarse las manos y lavado de vajilla fregadero es de 24 pulgadas o más.

5. El lavado de manos y los sumideros de lavado de utensilios pueden ser o bien una parte integral de la unidad principal , o estar en un auxiliar de transporte aprobado (lado de la cesta ) que se utiliza en conjunción con y se mantiene inmediatamente adyacente al MFF . * Nota: lavabos requeridos deberán ser parte integral de todos los MFFs 6 . Una excepción a la exigencia del fregadero de lavado y desinfección se concederá si la comida que se vende no es potencialmente peligrosa y se puede demostrar que todos los utensilios necesarios pueden ser limpiados y desinfectados en el economato y un número suficiente de utensilios se proporcionan para la jornada de trabajo .

G) Calentador de Agua Caliente
1 . Para aquellos MFFs que sólo requieren el lavado de manos , un agua de calidad comercial calentador con una capacidad mínima de 1/2 galón y la capacidad de calentar el agua a un mínimo de 100 ° F, se proporcionará. Para todos los demás MFFs que utilizan fregaderos de 3 - compartimientos o fregaderos de preparación , se requiere una capacidad mínima de 4 galones . El calentador debe ser conectado a un suministro de agua potable.

H) Abastecimiento de Agua Potable (Limpia– Fresca)
1 . Este sistema debe ser construido de material de la categoría alimenticia aprobado para el suministro de agua limpia y estar libre de fugas. Mangueras solamente de calidad alimentaria se pueden utilizar para llenar los tanques de suministro en la comisaria. 2 . La entrada de agua limpia debe estar construida de manera que se evite la contaminación y solo puede ser utilizada para ningún otro propósito que el de llenar el tanque de agua potable . La entrada de agua limpia debe estar situada por lo menos 1 pulgada por encima de la línea de desbordamiento. No se permitirán las conexiones de la manguera con el V-tipo roscado. Además , las mangueras utilizadas para el agua potable deberán estar claramente etiquetadas para evitar confusiones y la contaminación con mangueras de agua residual. 3 . Todos los depósitos deberán estar inclinados para drenar completamente . 4 . Debe haber suficiente suministro de agua caliente y fría para satisfacer todas las necesidades. Al menos 5 galones de agua potable sean provistos solo para lavarse las manos . Instalaciones con la preparación de alimentos abiertos que requieren un fregadero de lavado y desinfección deben proporcionar por lo menos 15 galones adicionales de agua para lavado de vajilla . Los requerimientos de agua para la mesa de vapor y producto de agua se sumarán a las cantidade antes mencionadas.
5 Item 3B - Page 48
I ) Tanque(s) de Aguas Residuales
1 . El tanque(s) de aguas residuales deberá mantener por lo menos uno y media ( 1-1/2 ) veces más volumen que el suministro de agua limpia. El tamaño mínimo del depósito de aguas residuales es de 7-1/2 galones para un tanque de agua limpia de 5 galones. 2 . Cualquier bin que contenga hielo debe tener una capacidad del depósito de aguas residuales adicional de un tercio (1 /3) del volumen del depósito de hielo. Ejemplo: Un recipiente de hielo con un tamaño de volumen 9 galones requerirá una capacidad mínima del depósito de aguas residuales de 3 galones .
3 . Si se necesita más agua se requiere para la preparación de alimentos o bebidas, como con una máquina de café o torre de fuente de soda , una capacidad del depósito de aguas residuales adicional equivalente al 15 % de este suministro de agua. Ejemplo: A 10 galones del tanque de agua potable requerirá una capacidad adicional del depósito de aguas residuales de 1- 1/2 galón.
4 . Todas las mangueras y tanques deberán ser etiquetados para evitar confusiones con los tanques de agua potable y las mangueras . No V-tipo roscado para las conexiones de la manguera están permitidos.
5 . Todos los tanques de aguas residuales deben estar diseñados para evitar que se derrame. 6 . Todas las líneas de evacuación deberán estar conectadas al tanque ( s ) de aguas residuales con sello hermético . El tanque ( s ) de aguas residuales tendrá un respiradero / rebose prestarse de manera tal como para impedir un posible reflujo hacia los sumideros y depósitos de hielo.
7 . Si es provisto, un desbordamiento del depósito de agua se extinguirá en una dirección hacia abajo y estará cubierta con el cribado de malla 16 o equivalente cuando la ventilación está en un área protegida o con un filtro de protección cuando la ventilación está en un área que no está protegida contra el viento, la suciedad y los escombros . 8 . Todos los tanques deben tener una pendiente adecuada para permitir el drenaje completo. 9 . Todas las mangueras utilizadas para aguas residuales deben estar claramente etiquetados . 10 . Las mesas de vapor no se les permite drenar en el tanque de aguas residuales.

J ) Refrigeración
1 . Se requiere refrigeración mecánica para todos los MFFs que manejan los alimentos potencialmente peligrosos .
2 . Todas las unidades de refrigeración deben ser de calidad comercial .

K ) Compartimiento(s) de almacenimiento de comida
1 . Estos compartimentos deben ser lo suficientemente grande como para ajustarse a la cantidad de almacenamiento de alimentos necesarios .
2 . El compartimento debe tener puertas o tapas que proveerán cierre y protección. 3 . Esta área deberá estar separada del compartimiento de plomería o de otros compartimentos no alimentarios.

L ) Transporte Auxiliar (TA)
1 . Este es un carro separado que puede ser utilizado en conjunción con el MFF y se mantiene inmediatamente adyacente a este para albergar a los receptores necesarios . Si se utiliza el transporte auxiliary, este debe contener todas las conexiones de servicios públicos que apoyan el uso de cualquier equipo de la unidad principal . Esto es necesario para que el aire acondicionado se construya de tal manera que tanto el MFF y TA sólo se puedan utilizar juntos , no por separado .
2 . El uso permitido de un TA depende de la unidad principal MFF y no será funcional sin ella . 6 Item 3B - Page 49
Requisitos para las instalaciones de alimentos MÓVIL OCUPADOS :

A) Un MFF ocupado es una instalación móvil de alimentos donde la persona se encuentra de pie mientras realiza negocios. Ejemplos de ello serían un camión de remolque, un camión de comida , o un camión de helados . El menú es limitado a sólo alimentos aprobados , como cualquier otro MFF.

B) Estas unidades también deben obtener un " Propósito Especial Comercial Coach Insignia " del Departamento de Vivienda y Desarrollo Comunitario de California (HCD). El Departamento HCD verifica que los MFFs cumplan con los códigos eléctricos , mecánicos y de plomería. La insignia otorgada por el HCD es requerida antes de obtener la aprobación del Condado. Ellos se encuentran en:
3737 Main St., Ste. . 400, Riverside , CA 92501 , ( 951) 782-4420 Requisitos Exteriores para Instalaciones de Alimentos MÓVIL OCUPADOS :
~ Esta sección no se aplica a MFFs que se limitan al manejo de los alimentos envasados, productos sin cortar, pescado entero y los invertebrados acuáticos enteros ~ A) Todas las aberturas serán de cierre automático. Puertas de entrada a las áreas de preparación de alimentos y de paso a través de las ventanas de servicio serán de cierre automático.

B) Ventana de servicio, las abertura se limitan a 216 pulgadas cuadradas por cada una. Si hay dos o más aberturas , deberán ser por lo menos 18 pulgadas de distancia.

C ) Las aberturas de servicio estarán cubiertas con una ventana sólida o mosquiteras. Elcribado no debe ser mayor de 16 mesh.

D) Compresores que no son parte integral del equipo de alimentos sólo serán accesibles desde el exterior del MFF.

E) Los tanques de propano sólo serán accesibles desde el exterior del MFF.

Requisitos para los Interiores de las Instalaciones de Alimentos MÓVIL OCUPADOS :

A) La altura de piso a techo será de al menos 74 pulgadas .

B) El espacio del pasillo deberá ser despejados, con un mínimo de 30 pulgadas de ancho.

C) Los pisos , paredes y techos serán de materiales aprobados que sean lisos , durables, fácil de limpiar y resistente al agua .

Nota: Comuníquese con su Inspector de planos local para preguntas sobre los materiales de pisos , pared y de techo aprovados.

D) Proporcionar una base de calado radial de 3/8 de pulgada en el punto donde la pared y el piso se encuentran. El suelo superficie se extenderá hasta la pared por lo menos cuatro pulgadas. (Base superior determinada de goma de vinilo no es un material aceptable) .

E) Equipo no-portátil montado al piso debe estar sellado al piso o instalado en las piernas a 6 pulgadas mínimos aprobados.

7 Item 3B - Page 50
PASO 5: HAGA UNA CITA PARA LA INSPECCIÓN
A) La inspección se llevará a cabo una vez que los planos son aprobados y el MFF se ha construido.

B) Para hacer una cita, póngase en contacto con su oficina local de Salud Ambiental en:

C) Las horas de oficina son de lunes a viernes de 7:00 am - 5:30 pm.

PASO 6: OBTENER UN ACUERDO DE COMISARIO
Definiciones:

A) Una comisaria de comida móvil es un lugar aprovado, o un establecimiento de comida diseñados y utilizados únicamente para el almacenamiento y mantenimiento de MFFs y Unidades de Apoyo Mobiles, incluyendo toda la preparación de alimentos para la operación que no se pueden hacer sobre el MFF . El MFF se debe almacenar y dar servicio en el lugar comisario aprobado diariamente .

B) Una Unidad de Apoyo Móvil (MSU es un vehículo que funciona a partir de un comisario aprobado, viaja y da servicio al MFF. El MSU puede reponer los suministros , comida y volver a llenar con agua limpia al MFF. MSU también puede limpiar el MFF y disponer de residuos líquidos y sólidos .

Utilizando el servicio de MSU elimina la necesidad de que el MFF tenga que viajar de regreso a la comisaría durante el dia. El MSU debe reportarse y ser limpiados y almacenados en a la comisaría diariamente . Unidades de MSU no se pueden utilizar en conjunción con Unidades Mobiles de Preparación de Alimentos ( Categoría 5 MFFs ). Alimentos y suministros aún deben ser almacenados sólo la comisaria aprobada.

C ) Una carta de Acuredo Comisario es una declaración por escrito (Anexo 1 , pág . 14 ), firmada por el propietario de la comisaria que certifica que el MFF se almacenará y mantendra en el economato , o que el MFF será mantenido por un MSU que se almacena y es mantenido por la comisaria. Es también un acuerdo para cumplir con todos los requisitos de la comisaría del Departamento de Salud Ambiental.

Preguntas más frecuentes:
• ¿Tengo que usar un comisario ?
Sí. De cualquier MFF o el MSU ( que da servicio a la MFF) deben presentarse en la comisaría todos los días para la limpieza , mantenimiento y almacenamiento . MFFs y MSU no se pueden almacenar en casa. 8 Corona Indio Palm Springs Riverside Hemet Murrieta
(951) 273-9140 (760) 863-8287 (760) 320-1048 (951) 358-5172 (951) 766-2824 (951) 461-0284 Item 3B - Page 51
• Se Puede Utilizar un Restaurante o Mercado Como un Comisario? Sí, mientras este sea aprobado por el Departamento. Una evaluación del sito determinara si cumple los requisitos necesarios para operar como comisario. Se requiere una cuota para esta inspección.

NOTA: El PERMISO MFF NO SERA APROBADO, a menos que una carta de acuerdo comisario es firmado por una instalación aprobada y se proporciona en la inspección final, y aprobada por un Especialista en Salud Ambiental del Departamento de Salud Ambiental.

PASO 7: INSPECCIÓN PARA APROBAR LA CONSTRUCCIÓN
A) En la inspección, los siguientes artículos serán comprobados:

1. Suministro de agua dulce para lavarse las manos y fregadero de lavado y desinfección si es aplicable.

2. Agua caliente y fría en el lavabo de mano y fregadero de lavado y desinfección si es aplicable.

3. Todas las líneas de plomería, cubos de hielo, zonas y tanques de almacenamiento de la conformidad con las dimensiones en planta del MFF.

4. Todo el equipo, instalado y funcionando (Ejemplo: Vaporera de perro caliente, máquina de raspado de hielo, refrigerador mecánico, etc.) El MFF sera construido con los planos aprobados sin cambios o adiciones.

B) Una vez que el MFF ha sido aprobado, la calcomanía se colocará en la parte trasera izquierda del MFF.

NOTA: El MFF que se trae a la inspección deberá ser el mismo MFF que en los planos. Si los planos no coinciden con el MFF, no se emitirá una calcomanía hasta que se corrijan las diferencias. Cualquier cambio en la estructura, el menú o el equipo, requiere la aprobación previa (se pueden aplicar extra cargos por inspecciones de planos extra).
9 Item 3B - Page 52
STEP 8: SOMETA SU APPLICACION, TRÁMITES Y PAGE COSTOS DE PERMISO A) Complete la Solicitud
En la inspección final , complete la "Solicitud de operación para un Establecimiento de Comida No Permanente ". Además, los siguientes trámites aplicables se requerirán :
1). Presente el Acuerdo de Comisario, Horario Comisario y Ruta ( u otros medios alternativos aprobados del lugar / de rastreo)
Estas formas nos proporcionan información con respecto a si el vehículo va a estar en el economato y donde va a estar funcionando . Una vez aprobadas estas formas , los cambios requieren la notificación a este Departamento.
2). Presente el Formulario de Procedimientos Operacionales Escrito, Acuerdo de baño Carta, y Menú.

Esta información nos permite saber acerca de su funcionamiento MFF. Se le hacen preguntas específicas sobre su menú, fuente de alimentos, utensilios , equipos , limpieza, desinfección , etc Una vez aprobado el formulario, usted está obligado por ley a conservar una copia con el MFF durante el horario normal . Cualquier cambio en esta forma (menú , equipo u operación) deberan ser aprobados primero por este Departamento. Se require una Carta de Autorizacion Para El Uso de Sanitarios, que este aprobado por los duenos y dentro de 200 pies, en dado caso que un MFF (solamente el MFF de la Categoria 5) opera en un solo lugar por mas de una hora. 3). Un Certificados de Administrador de Alimentos se requiere para todas MFFs que manejan los alimentos no previamente envasados, potencialmente peligrosos (Ejemplos : perros calientes y la leche para bebidas a base de café ) . Póngase en contacto con su oficina local de Salud Ambiental para la información sobre el cumplimiento de estos requisitos:
1 . Debe de haber por lo menos un operador con Certificado de Administrador de Alimentos dentro de los primeros 60 días de haber recibido un permiso de Salud Ambiental válido. 2 . Todos los demás empleados deben obtener un Certificado válido de Tabajador de Industira Alimenticia del condado de Riverside dentro de los primeros 7 días de empleo . 4). Prueba Anual del Tanque de Agua
Usted debe tener su tanque de agua dulce examinado anualmente. Presente a este Departamento los resultados bacteriológicos de un laboratorio acreditado indicando que no hay presencia de bacterias coliforms.
5). Plan de Residuos de Grasa y Eliminación de la Basura Su plan debe incluir cómo va a deshacerse de dichos artículos y donde almacenarlos durante el funcionamiento. Se requiere un recipiente de basura público dentro de 20 pies del MFF durante la operación.
6). Licencia de Conducir Válida para Todos los Choferes Propuestos y Registro de Vehículo Actual.
7). Seguro de responsabilidad civil para el negocio MFF El condado debe ser nombrado como un "asegurado adicional" en la póliza.

B) Cuota de pago (efectivo, giro postal o tarjeta de crédito) La Tarifa del permiso anual para operar , también se recogerá en este momento.

Sanciones por Renovaciones Tardías
A) Los permisos expiran el 31 de diciembre y requerirán un nuevo pago de la cuota el 1 de enero .

B) Más allá de 30 días (a partir del 31 de enero) se añade una penalización de 20 %.

C) Más allá de 60 días ( después del mes de febrero) la pena se eleva a 100 %. 10 Item 3B - Page 53
Recuerde seguir estos requisitos operativos diarios :

A) LAS ACTIVIDADES DE ALIMENTOS
1 . Todas las actividades de alimentos deben tener lugar desde el MFF . 2 . El uso de unidades laterales, neveras portatiles, mesas para la preparación de alimentos , mostradores, o almacenamientos NO ESTÁN PERMITIDOS.
3 . MFFs que operen en algun tianguis pueden comprar un permiso adicional de swap meet en la oficina local de salud ambiental pero SOLO para la presentación sobre mesa de alimentos 100 % preenvasados y no-potencialmente peligrosos.

B) PROTECCIÓN DE LOS ALIMENTOS
1 . Todos los alimentos deben ser de una fuente aprobada . Fuentes aprobadas incluyen , pero no están limitados a , comisariatos permitidos , mercados, restaurantes u otros aprobados por este Departamento . Los alimentos preparados o almacenados en el hogar no son aprobados . 2 . Mantenga todos los alimentos potencialmente peligrosos a 41 ° F y por debajo , o a 135 ° F o más.
3 . Almacene todos los productos alimenticios en el comisariato al final del día. Toda la comida caliente debe ser destruida al final de la jornada diaria . 4 . Cualquier café o bebida de cacao que contenga algun producto lácteo deberan ser hechos a la orden e inmediatamente sirvidos a los clientes.

C ) PROTECCIÓN DE CONTAMINACIÓN
1 . Proteja los alimentos MFF de posibles fuentes de contaminación en todo momento. 2 . Proteja los condimentos de la contaminación. Utilice dispensadores aprobados , tales como:
botellas de compresión , bombas, etc o porciones previamente envasadas. 3 . Proteja los utensilios de un solo uso ( Ex. pajas , tenedores de plástico, etc ) al mantenerlos envueltos individualmente , o en recipientes o dispensadores de protección.

D) DESINFECTAR
1 . Todas las superficies en contacto con alimentos y utensilios deben estar debidamente desinfectadas por lo menos cada 4 horas o antes, para evitar la contaminación cruzada. 2 . Como alternativa a la desinfección de los utensilios de cada 4 horas, usted puede mantener un suministro de respaldo de la limpieza de los aparatos en el MFF . Una botella de aerosol marcado con solución desinfectante se puede usar para fines de limpieza durante el funcionamiento. Las tiras reactivas deben estar disponibles para su uso para verificar los niveles de desinfectantes adecuados.

E) BAÑOS
1 . Deben estar ubicados dentro de los 200 pies del MFF , y tendrá instalaciones sanitarias y de lavado de manos .
2 . "Port -A- Potties " y otros baños semi - permanentes no serán aceptables para cumplir con este requisito.

F) CONTENEDOR DE BASURA
1 . Proporcione un contenedor de basura para clientes dentro de 20 pies de su MFF . 2 . Limpie el área alrededor de su MFF al final de cada parada operacional .

REQUERIMIENTOS DIARIOS
11 Item 3B - Page 54
UNIDADES DE APOYO MÓVIL
Definición - Unidad de Apoyo Móvil ( MSU)
Unidad de apoyo móvil ( MSU ) se refiere a un vehículo , se utiliza junto con un comisario , que viaja a , y los servicios de MFF según sea necesario . Requisitos para la MSU se basará en el método propuesto para la operación y el tipo y la ubicación(s) de los MFFs atendidos . MSU 'S NO PUEDE SER UTILIZADA CON UNIDADES MÓVILES DE PREPARACIÓN DE ALIMENTOS .

A) MSU puede reponer suministros, incluyendo alimentos y agua potable, limpiar el MFF y disponer adecuadamente del agua sucia y cualquier basura.

B) El MSU debe registrarse en la comisaría u otro lugar aprobado por este Departamento , sobre una base diaria para la limpieza, el almacenamiento de la MSU , eliminación de residuos y el reaprovisionamiento de alimentos y suministros.

Además de los requisitos establecidos en las secciones anteriores de esta guia, lo siguiente será necesario :

A) Descripción detallada de la operación prevista(s) del MSU Esta descripción deberá ir acompañada de los planos de construcción de la MSU y deberá indicar lo siguiente:

1. Número y tipo de MFFs para ser atendidos

2. Describa cómo se utilizara el MSU

3. La distancia desde la comisaría a cada MFF
B) Decidir qué tipo de servicio prestará el MSU y dependiendo de su función en la operación, se aplicarán los siguientes requisitos:
1 . Transporte de agua fresca y de aguas residuales
a). Tanque de agua fresca(s) debe ser lo suficientemente grande como para contener la cantidad de agua necesaria para volver a llenar el MFF(s) mantenido (depósitos de suministro Ex, mesas de vapor, etc.)
b). Tanque(s) de aguas residuales debe ser lo suficientemente grande como para transportar todas las aguas residuales del MFF(s) mantenido . Se requerirá un volumen adicional para MSU que limpian MFFs . El tanque(s) se encontraran en un area que este separado de agua limpia , ropa limpia, comida y utensilios de almacenamiento para evitar la contaminación . c ). Indique el método para asegurar los tanques durante el transporte. d). Todas las bombas de agua fresca, las mangueras y las conexiones deben ser de calidad comercial y de alimentos. Todas las mangueras y conexiones deberán estar claramente etiquetadas (Ejemplo:"aguas residuales " o "agua potable" ) para evitar la contaminación y los accesorios deben ser diseñados de tal manera que las mangueras no se puedan conectar a la conexión errónea. Además , no se permitirá threading "tipo V " para ser utilizado en cualquier conexión .
12 Item 3B - Page 55

e) . Si el agua residual se bombea desde el MFF, la bomba y las mangueras deben estar debidamente etiquetadas " Las aguas residuales de la bomba / manguera " y se almacena por separado del suministro de agua limpia y equipo.
f ) . Tanques de residuos deben estar equipados con una válvula aprobada y estar construidos para evitar fugas en el suelo durante el transporte o cuando está parado el MFF . 2 . Limpieza del MFF
a). Al dar servicio al MFF, un fregadero de limpieza que mida al menos 18 x 18 x 12 centímetros , con agua caliente y fría a presión deberá instalarse de una manera aprobada . b). Se presentará un calentador de agua caliente de 4 galones mínimo o calentador de agua de flujo continuo comercial que está certificado con las normas ANSI. c). Se necesitara 3 a 5 galones extra de agua dulce para cada MFF limpiado por el MSU .

Depósito de aguas residuales será de al menos 1-1/2 veces la capacidad de agua dulce para se proporciona cada MFF limpiado para asegurar espacio suficiente para los residuos. d). Indique el método de transferencia de residuos de alimentos líquidos y etiquetar adecuadamente todo el equipo de transferencia como "Liquid Food Waste". e). Proporcionar suficiente espacio de almacenamiento para suministros y equipo de limpieza.

Mantenga este espacio separado de agua potable, alimentos y almacenamiento de utensilios.

Mantenga los trapos sucios en contenedores separados , a prueba de fugas . Todo el almacenamiento se realiza de una manera higiénica.
f). Proporcionar un compartimiento de basura para todos los residuos en un área alejada de agua potable, alimentos y almacenamiento de utensilios. Este compartimiento deberá estar asegurado para el transporte.
3 . El transporte de Alimentos y / o Utensilios Hacia y Desde la Comisaría a). Proporcionar compartimentos adecuados y estanterías para acomodar todos los alimentos que necesita cada MFF al servicio.
b). Cuando el transporte de alimentos sea por períodos superiores a 30 minutos, se requerirá refrigeración aprobada a 45 ° F o menos para el transportamiento de alimentos potencialmente peligrosos y se requerirá una unidad de mantenimiento de calor aprobado para el transporttamiento de alimentos a 135 ° F o más.
c). Suelos, paredes y el techo interior de la MSU deberán ser lisos, fáciles de limpiar y libre de grietas, costuras y forros interiores donde los insectos y plagas pueden vivir .

Recuerde: MSU no están aprobados para el lavado de utensilios y cada vez que un centro móvil de alimentos se le da servicio, el negocio permanecerá cerrado.
13 Item 3B - Page 56
Department of Environmental Health
P.O. Box 7909
OCR# _______ Riverside, CA 92513-7909 ______________
Commissary Location/Assigned Area
☐ Riverside County/ Area ________
☐ Out of County/ Area __________

APPLICATION TO OPERATE A MOBILE FOOD FACILITY
Riverside County Code 4.52 and the California Health and Safety Code THIS APPLICATION IS FOR: [ ] NEW OPERATION [ ] ANNUAL RENEWAL [ ] CHANGE OF OWNERSHIP NAME OF OWNER: _________________________________________________________________________________________ FACILITY NAME: __________________________________________________________________________________________ BUSINESS ADDRESS: ____________________________________ CITY: __________________ STATE: _____ ZIP: ________ BILLING ADDRESS: ___________________________________ CITY: __________________ STATE: _____ ZIP: ___________ NAME OF COMMISSARY: ___________________________________________________________________________________ COMMISSARY ADDRESS: ___________________________________ CITY: ________________ STATE: _____ ZIP: ________ DATE YOU PLAN TO OPEN: ____________________ DID YOU OPERATE THIS BUSINESS LAST YEAR? _______________ MOBILE FOOD FACILITY (MFF) PERMIT CATEGORIES:
□ 1. Produce Mobile Food Facility – whole, uncut produce only ........................................................................................................................ $251.00 LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________ □ 2. Prepackaged Food Push Cart – ice cream push cart, tamale cart, etc. ...................................................................................................... $163.00 □ 3. Prepackaged Mobile Food Facility – ice cream trucks, catering trucks, etc. .............................................................................................. .$418.00 LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________ □ 4. Non-Prepackaged Mobile Food Facility or Mobile Support Unit - limited open food items – hot dog, churro, snow cone, pretzel, etc. ....... .$589.00 LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________ □ 5. Mobile Food Preparation Unit – food truck/trailer ...................................................................................................................................... .$754.00 LICENSE PLATE #_________________YEAR: ____________MAKE: ______________________ Please submit cash, credit card or money order payable to Riverside County Dept. of Environmental Health with your application.

AN ENVIRONMENTAL HEALTH PERMIT APPROVED BY A REPRESENTATIVE OF THIS DEPARTMENT IS REQUIRED BEFORE OPERATING A NEW OR CLOSED FOOD FACILITY. YOU ARE NOT AUTHORIZED TO OPERATE UNTIL ALL APPROVALS HAVE BEEN OBTAINED. IN THE EVENT THE PERMIT IS NOT APPLIED FOR OR NOT RENEWED WITHIN THIRTY (30) DAYS OF THE DATE OF PERMIT EXPIRATION, AN ADDITIONAL PENALTY FEE OF 20% WILL BE REQUIRED. IF THE PERMIT IS NOT APPLIED FOR OR NOT RENEWED WITHIN SIXTY (60) DAYS OF THE DATE OF THE PERMIT EXPIRATION, AN ADDITIONAL PENALTY OF 100% WILL BE REQUIRED.

I HEREBY APPLY FOR A RECEIPT/PERMIT, WITH APPROPRIATE FEES ATTACHED, TO OPERATE THE ABOVE INDICATED NON-PERMANENT FOOD FACILITY.

PERMITS ARE NOT REFUNDABLE OR TRANSFERRABLE.

DATE: ______________ OWNER/OPERATOR: ___________________________________________ _______________________ SIGNATURE DRIVERS LICENSE#/ EXP. DATE BUSINESS TELEPHONE: ________________________________ OWNER TELEPHONE: ________________________________ E-MAIL ADDRESS: _________________________________________________________________________________ COUNTY NOTES:

DES-15 (REV 7/22)
Decal # ___________
District # __________
PR# ______________
PE# ______________
SR# ______________
EHS ______________
Valid 7/1/22 - 6/30/23
Item 3B - Page 57

MFF PERMIT CHECKLIST
The following information must be provided annually for mobile food facilities, as indicated, before a permit will be issued:
 Commissary agreement letter (permit category 2-5)
 Commissary schedule (permit category 2-5)
 Written operational procedures (permit category 4, 5)  Menu/listing of all foods offered from mobile food facility (permit category 4, 5)  Route sheet or proof of other Department approved reporting/tracking method (permit category 4, 5) Other:___________________________  Food Manager/Food Handler Certificates _____________ (permit category 4, 5) # of employees
 Restroom agreement letter for any selling locations facility is at for longer than 1 hour (permit category 5)
 Valid driver’s license for all proposed drivers (permit category 1, 3, 4, 5) NAME DRIVER’S LICENSE # EXP. DATE
NAME DRIVER’S LICENSE # EXP. DATE
NAME DRIVER’S LICENSE # EXP. DATE
NAME DRIVER’S LICENSE # EXP. DATE
 DMV registration (permit category 1, 3, 4, 5)
 Business liability insurance naming Riverside County as an “additional insured” (permit category 5)
 Fresh water tank testing (all units with water tanks) – bacteriological results from an accredited laboratory indicating no presence of coliform or E.coli bacteria  Viable plan submitted for waste grease and/or trash disposal (permit category 4, 5) I, ________________________, certify by initialing below that I shall comply with the following items:
(PRINT NAME)
Mobile food facility is stored at the approved commissary daily (permit category 2-5) INITIAL Water for food facility is solely from a potable water source at my designated approved INITIAL commissary (all units with water tanks) Conspicuous trash receptacle provided within 20 feet of the mobile food INITIAL facility when in operation (permit category 4, 5) DES-16 (REV 7/19)
Item 3B - Page 58
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS For more information call (888) 722-4234 - Department Web Site – www.rivcoeh.org DES-97 (REV 12/16) Distribution: White – File; Yellow – Mobile Food Facility Owner Page 1 of 3

NON PREPACKAGED MOBILE FOOD FACILITIES

WRITTEN OPERATIONAL PROCEDURES
*The yellow copy of this form must be kept on the Mobile Food Facility during all hours of operation* OWNER NAME (PRINT): SIGNATURE OF OWNER:

NAME OF MOBILE FOOD FACILITY (DBA): DATE OF SUBMITTAL:

NAME AND LOCATION OF OPERATION (Address, cross streets, or route):

DAYS AND HOURS OF OPERATION:

The enforcement agency shall review and approve the operating procedures prior to operation, and the yellow copy shall be kept on the Mobile Food Facility during operation. The following must be completed and returned to this office for approval before a permit can be issued. Any change to the operation, menu or equipment will require approval by this Department prior to implementation of changes. Use additional forms if necessary.

1. Complete the chart below. List all foods you will be serving and where each food item will be purchased. Include pre-packed foods, unpackaged foods, hot and cold (iced) beverages, condiments (and how they will be dispensed).

Describe where and how foods will be prepared. As stated above, all menu changes must be pre-approved by this Department.

Food item Where food item will
be purchased
Location where food item
will be prepared How food item will be prepared
Item 3B - Page 59
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS For more information call (888) 722-4234 - Department Web Site – www.rivcoeh.org DES-97 (REV 12/16) Distribution: White – File; Yellow – Mobile Food Facility Owner Page 2 of 3

HANDWASHING AND GLOVE-USE
NOTE: Operators shall limit bare hand contact with ready-to-eat foods. Suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or approved dispensing unit shall be used to limit bare hand contact.

1. Describe hand washing procedure to take place during operating hours on Mobile Food Facility.

FOOD CONTACT AND UTENSIL CLEANING & SANITIZING PROCEDURE NOTE: All equipment used on the Mobile Food Facility must be washed, rinsed and sanitized (or replaced) at least once every four hours.

1. Check ALL equipment and utensils that will be used on the Mobile Food Facility. All equipment and utensils are subject to approval by this Department.
☐ Popcorn popper ☐ Tongs ☐ Spatulas
☐ Ice shaver ☐ Pump type condiment dispenser ☐ Single-use gloves ☐ Coffee dispenser ☐ Spoons ☐ Single-use deli-tissue
☐ Steam trays ☐ Ladles ☐ Other (specify below):
☐ Refrigerator ☐ Scoops
☐ Roaster ☐ Crank type condiment dispenser
☐ Blender ☐ Squeeze type condiment dispenser
☐ Beverage dispenser with
approved spigot
☐ Condiment dispenser with selfclosing lid

2. All food contact surfaces and utensils shall be washed, rinsed and sanitized during operating hours and at the commissary.

3. Which specific sanitizer will you be using at the 3 compartment warewashing sink at the commissary?
☐ Chlorine at 100 parts per million (ppm). Must soak items for at least 30 seconds. ☐ Quaternary Ammonium at 200 ppm. Must soak items for at least one minute. ☐ Iodine at 25 ppm. Must soak items for at least one minute. 1 2 3 4 5
How to Properly Wash Utensils:

1. Scrape excess food into trash

2. Wash in soap and water at least at 100˚F

3. Rinse in clear water

4. Soak every item in sanitizing solution

5. Air dry
Item 3B - Page 60
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA AND PALM SPRINGS For more information call (888) 722-4234 - Department Web Site – www.rivcoeh.org DES-97 (REV 12/16) Distribution: White – File; Yellow – Mobile Food Facility Owner Page 3 of 3

4. Which specific sanitizer will you be using on your Mobile Food Facility during operating hours? ☐ Chlorine at 100 parts per million (ppm). Must soak or contact items for at least 30 seconds. ☐ Quaternary Ammonium at 200 ppm. Must soak items for at least one minute. ☐ Iodine at 25 ppm. Must soak items for at least one minute.

5. Which method(s) of sanitation will you be using on your Mobile Food Facility during operating hours? ☐ Approved sanitizer solution inside of spray bottle.
☐ 3 compartment warewashing sink on the Mobile Food Facility. ☐ Other:

ADDITIONAL REQUIREMENTS

1. Please initial next to each statement to indicate that you (the operator) agree to the following statements:
_____ Fresh water tanks will be filled from a potable water source at the approved commissary listed on this form. _____ Wastewater tanks will be emptied at an approved location at the commissary connected to sanitary sewer. _____ Restrooms shall be located within 200 feet from your Mobile Food Facility during all hours of operation.

Please list the location of restroom: _____________________________________________________________ *A signed Restroom Agreement Letter, granting the Mobile Food Facility operator permission to use facility listed above, is required and shall be attached if a non-public restroom is used. _____ Refuse and wastewater shall be properly disposed of. Please indicate location of refuse and wastewater disposal:
____________________________________________________________________________________________ _____ A first-aid kit shall be provided and located in a convenient area in an enclosed case. _____ All propane tanks must be securely mounted, either outside or in a well-ventilated enclosure if applicable. _____ Proper fire protection equipment provided, if applicable. List type: ______________________________________

For Office Use Only:

Approved By: ______________________________________ Date: _________________ Please contact your local area office if you have any questions or to submit information on changes to your operation.

Item 3B - Page 61
DES-108 (Rev 01/16)
Mobile Food Facility Construction and
Plan Approval Guidelines
Corona Indio Palm Springs Riverside Hemet Murrieta
(951) 273-9140 (760) 863-8287 (760) 320-1048 (951) 358-5172 (951) 766-2824 (951) 461-0284 Item 3B - Page 62

Table of Contents
DEFINITIONS.............................................................................................................................................. 3 OVERVIEW OF THE PLAN CHECK PROCESS FOR MOBILE FOOD FACILITIES ........................... 5 GENERAL CONSTRUCTION REQUIREMENTS .................................................................................... 7

1. Identification-.................................................................................................................................... 7

2. Interior Surfaces- .............................................................................................................................. 7

3. Gas Fired Appliances-....................................................................................................................... 8

4. Hand Wash Sink-.............................................................................................................................. 8

5. Warewashing Sinks- ......................................................................................................................... 8

6. Hot Water Heaters- ........................................................................................................................... 9

7. Potable Water Tanks and Plumbing- ................................................................................................ 9

8. Wastewater Tanks-..........................................................................................................................10

9. Equipment and Refrigeration-.........................................................................................................10

10. Food Compartments (if applicable)-...............................................................................................11

11. Food Storage -................................................................................................................................. 11

12. Ventilation- .....................................................................................................................................11

13. Flooring- .........................................................................................................................................12

14. Safety-.............................................................................................................................................12 FULLY ENCLOSED/OCCUPIED MOBILE FOOD FACILITIES- OMFF .............................................12

1. Exterior requirements- ....................................................................................................................12

2. Interior requirements- .....................................................................................................................13

3. Safety requirements-.......................................................................................................................13 MOBILE SUPPORT UNITS- MSU...........................................................................................................13

1. Operational Procedure-...................................................................................................................13

2. Transport of potable and waste water-............................................................................................13

3. Transport and restocking of food and/or utensils- ..........................................................................14

4. Removal and transport of waste grease- .........................................................................................14

5. Removal and transport of food waste other than grease-................................................................14

6. Removal and transport of equipment to commissary for sanitizing- ..............................................14

7. Cleaning MFFs- ..............................................................................................................................15 OPERATIONAL REQUIREMENTS FOR MOBILE FOOD FACILITIES..............................................15

1. Operating from a Commissary- Cleaning and Servicing ................................................................15

2. Food Safety Certification................................................................................................................ 15

3. Operational Procedures...................................................................................................................15 Item 3B - Page 63

DEFINITIONS
Assembly means a collection of parts brought together.

Commissary means a food facility that services MFFs, MSUs, or vending machines where any of the following occurs:

1. Food, containers, or supplies are stored.

2. Food is prepared or prepackaged for sale or service at other locations.

3. Utensils are cleaned and sanitized.

4. Liquid and solid wastes are disposed, or potable water is obtained.

5. Permitted Mobile Food Facilities are stored during hours of non-operation Food Compartment means an enclosed space, including, but not limited to, an air pot, blender, bulk dispensing system, covered chafing dish, and covered ice bin with all of the following characteristics:

1. The space is defined by a physical barrier from the outside environment that completely encloses all food, food-contact surfaces, and the handling of nonprepackaged food.

2. All access openings are equipped with tight-fitting closures, or one or more alternative barriers that effectively protect the food from contamination, facilitate safe food handling, while minimizing exposure to the environment.

3. It is constructed from materials that are nontoxic, smooth, easily cleanable, and durable and is constructed to facilitate the cleaning of the interior and exterior of the compartment.

Limited Food Preparation means food preparation that is restricted to one or more of the following:

1. Heating, frying, baking, roasting, popping, shaving of ice, blending, steaming or boiling of hot dogs, or assembly of non-prepackaged food.

2. Dispensing and portioning of non-potentially hazardous food.

3. Slicing and chopping of food on a heated cooking surface during the cooking process.

4. Cooking and seasoning to order.

5. Preparing beverages that are for immediate service, in response to an individual consumer order, that do not contain frozen milk products.

Limited Food Preparation does not include:

1. Slicing and chopping unless it is on the heated cooking surface, thawing, cooling of cooked potentially hazardous food, grinding raw ingredients or potentially hazardous food.

2. Reheating of potentially hazardous foods for hot holding, except for steamed or boiled hot dogs and tamales in the original, inedible wrapper.

3. Hot holding of non-prepackaged, potentially hazardous food, except for roasting corn on the cob, steamed or boiled hot dogs, and tamales in the original, inedible wrapper.

4. Washing of foods, or

5. Cooking of potentially hazardous foods for later use.

Mobile Food Facility (MFF) is any vehicle used in conjunction with a commissary or other permanent food facility upon which food is sold or distributed at retail. "Mobile food facility" does not include a "transporter" used to transport packaged food from a food facility, or other approved source to the consumer.

Item 3B - Page 64

Mobile Support Unit (MSU) is a vehicle, used in conjunction with a commissary that travels to and services MFFs as needed to replenish supplies, including food and potable water, clean the interior of the unit, or dispose of liquid or solid wastes. MSU shall not be used to service a Mobile Food Preparation Unit, which will report directly to the commissary for cleaning, waste disposal and replenishing.

Mobile Food Preparation Unit (MFPU) is a MFF that engages in full food preparation beyond the scope of “limited food preparation” as defined in Section 113818 of the California Retail Food Code.

Portable means equipment that is capable of being lifted and moved or has utility connections that are designed to be disconnected or are of sufficient length to permit the unit to be moved for cleaning, and does not exceed 80 pounds (36kg) in weight.

Portioning means dividing into portions: abstracting from a whole.

Prepackaged Food means any properly labeled processed food, prepackaged to prevent any direct human contact with the food product upon distribution from the manufacturer, a food facility, or other approved source.

Refrigeration Unit is a mechanical unit that extracts heat from an area through liquefaction and evaporation of a fluid by a compressor, flame, or thermoelectric device, and includes a mechanical thermostatic control device that regulates refrigerated blown air into an enclosed area at or below the minimum required food storage temperature of potentially hazardous foods.

Single Operating Site Mobile Food Facility (SOS-MFF) means at least one, but not more than four, unenclosed mobile food facilities, and their auxiliary units, that operate adjacent to each other at a single location. A SOS-MFF is restricted to produce, prepackaged food, and limited food preparation. A SOS-MFF must be supported by an approved mobile support unit if it is not easily moveable to a commissary.

Tight-fitting means fabricated so that joining members are in contact along the entire seam with no opening greater than 1/64th inch (.04 cm).

Transporter is any vehicle used to transport food from a manufacturer, distributor, retail food facility, or other approved source to a retail food facility.

Item 3B - Page 65

OVERVIEW OF THE PLAN CHECK PROCESS FOR MOBILE FOOD

FACILITIES
Construction and operation of all mobile food facilities (MFF) and mobile support units (MSU) are dictated by the requirements of the California Retail Food Code (CRFC), a section of the California Health and Safety Code, and Riverside County Ordinances. Once the MFF or MSU is approved to operate, no modification, change in ownership, change in equipment/menu may be made to the facility or unit without prior approval from this department.

This guide is intended to serve as a general overview of MFF and mobile support unit construction and permit requirements, and should not be considered all-inclusive. Please contact Plan Check if you require further information regarding your particular plan.

This construction guide is intended for anyone planning to construct or remodel a MFF or a mobile support unit (MSU) for use in Riverside County. Mobile food facilities include, but are not limited to the following:
 Category 1- Produce Vehicle (whole, uncut produce)
 Category 2- Prepackaged Food Push Cart ( ice cream carts and other types of pushcarts)
 Category 3- Prepackaged Food Vehicle (ice cream truck/van, packaged catering trucks, etc.)
 Category 4-Non-Prepackaged Food Vehicle or Mobile Support Unit (engaged in “limited food preparation”- shaved ice carts, hot dog carts, etc.)  Category 5-Mobile Food Preparation Unit (food trucks/trailers) The following is required to process and approve MFF plans as well as to obtain final approval for operation:

1. Contact the local zoning/planning department(s) for your intended operating location prior to submitting your mobile food facility plans. In addition to the Environmental Health permit you obtain from this Department you may be required to obtain a permit or business license for a location within a jurisdiction. Additionally, laws and ordinances within city and county boundaries may not allow you to sell within certain areas.

2. Two (2) sets of plans shall be submitted for any new or remodeled MFF, MSU, or auxiliary sink conveyance prior to construction. A plan check fee must be paid at the time of plan submittal and is based on category type. Generally, the plan review process takes up to twenty (20) working days to complete. Plans shall be complete, easily readable and drawn to scale.

3. Provide a menu/listing of all foods offered from the MFF (category 4, 5).

4. For Single Operating Site Mobile Food Facilities, a site plan is to be provided to show the location of the toilet room(s) as well as the refuse area.

5. If the MFF is occupied and has 110 volt electrical, plumbing, a gas appliance and equipment, or mechanical generator or compressor, it must have a certification insignia issued by the CA Department of Housing and Community Development (HCD) located at: 3737 Main St. Ste. 400, Riverside, CA 92501 (951) 782-4420.

6. The applicant will be notified after the plans are approved or rejected. Plans that are incomplete, have a multitude of changes, or otherwise are not approved, will be returned for revision before approval may be granted.

Item 3B - Page 66

7. Upon approval, one (1) set of plans will be returned to the applicant and one set will be kept on file until construction has been completed.

8. If any changes on the plans are desired after approval has been obtained, amended plans shall be required and an additional plan check fee may be required by this Department.

9. After plans have been reviewed and you receive notification of approval from this Department, you may proceed with construction or remodeling.

10. An inspection will be conducted once the plans are approved and the MFF is constructed.

Contact your local Environmental Health office to schedule an appointment. The yearly Environmental Health permit application and fee is required prior to final approval.

11. The following items are also required for final inspection:
a. A commissary agreement letter (category 2-5)
b. A commissary schedule (category 2-5)
c. Written operational procedures (category 4, 5)
d. Route Sheet or proof of other Department approved reporting/tracking (category 4,5) e. Food Manager/Food Handler Certificates (category 4,5) f. Valid driver’s license for all proposed drivers (category 1, 3, 4, 5) g. Vehicle Registration (category 1, 3, 4, 5)
h. Business Liability insurance naming Riverside County as “additional insured” (category 5)
i. Viable plan submitted for waste grease and/or trash disposal (category 5) j. Restroom agreement letter (category 5)
k. Water tank testing-bacteriological results from an accredited laboratory indicating no presence of coliform or E. coli bacteria (required for all units with a fresh water tank) Note: See Mobile Food Facility Operator Guide for example of forms and operational requirements.
* Forms can be obtained at your local area office or by visiting the Department website at: www.rivcoeh.org

12. The MFF shall not be operated until final approval is granted by the plan check specialist.

To prevent delays, appointments for inspections must be coordinated with the plan check specialist at least (5) working days in advance.

REQUIREMENTS FOR PLAN APPROVAL
The plans must show and specify the following:

1. Two sets of plans drawn to scale (¼”= 1ft.) shall be submitted detailing the construction and finishes of the MFF.

2. Plans shall include:
a. Full Views -from each viewpoint (top down, front, and back, employee and customer views) including overall dimensions of the MFF (length x width x height). b. Construction Material Information- Finish schedule for food contact surfaces, counter tops, food compartments, walls, floors and ceilings. c. Food Compartments (if applicable) - This includes compartments which enclose and protect food, equipment, contact surfaces and the handling of ready to eat food.

Show food compartment(s) and doors in their open position. Size and location of any pass through windows.
d. Plumbing System- Diagram the entire system from supply to waste. Show the location and type of:

Item 3B - Page 67

i. Potable water tanks; volume and dimensions, length x width x depth indicated
ii. Potable water inlets and overflow lines, type indicated. iii. Waste water tanks; volume and dimensions, length x width x depth indicated iv. Waste drain valves
v. Water heaters type and size in gallons indicated
vi. Ice bins with volume and dimensions (length x width x depth) indicated vii. Hand wash sink dimension and location. Soap and paper towel dispensers shown.
viii. Three compartment warewashing sink with integral drainboards on both ends, indicating sink compartment dimensions (length x width x depth). ix. All associated plumbing and backflow prevention devices. e. Equipment List-A complete list and location of all equipment. Include equipment specifications, including weight, manufacturer, make and model numbers. All equipment shall be listed as certified or classified for sanitation by an ANSI accredited certification program such as NSF.
f. Power- Identify all gas and/or electric lines. Note: Light bulbs shall be enclosed in safety shields or constructed of shatter proof material. Identify the power source to the MFF.
g. Fire Protection Equipment-List type and location (e.g. 10 BC rated fire extinguisher)
h. Mechanical Ventilation- For units with cooking equipment beneath a roofed enclosure. Must meet California Mechanical Code requirements as determined by HCD.
i. Any Other Details- Show the location of utensil trays, insulation, non-food storage areas, food preparation areas, first aid kit, vehicle maintenance items, trash, food preparation counters, shelving, storage areas, etc.

GENERAL CONSTRUCTION REQUIREMENTS
The plans must show and specify the following:

1. IdentificationA. Signage shall be permanently affixed on the customer side of the MFF and on two sides of a motorized MFF and MSU. The identification must include:
a. business name (at least 3” high)
b. name of the permittee (if different from the business name and at least 1” high) c. City, State and zip code of the permittee (at least 1” high) B. All letters and numbers must be of a contrasting color to the MFF so as to be easily viewable.

2. Interior SurfacesA. Surface materials of the MFF must be constructed of a smooth, durable, washable, impervious material capable of withstanding frequent cleaning, and must be free of cracks, seams, or linings where vermin may harbor. Unfinished wood is not approved.

B. Construction joints shall be tightly fitted and sealed with no gaps or voids. All sealant, solder and weld joints located in the food contact areas must be smooth, and approved for food contact surfaces. Spaces around pipes, conduits or hoses that extend through cabinets, floors or outer walls must be sealed to be smooth and easily cleanable Item 3B - Page 68

3. Gas Fired AppliancesA. A thermocouple safety shut-off device is required for each propane burner.

B. Propane tanks:
a. That are enclosed within the MFF shall have at least two ventilation openings on opposite sides at the cylinder valve level and at least one ventilation opening required at the floor level. Each opening shall be a minimum of 10 square inches, screened with a minimum 16 mesh and shall vent to the exterior of the MFF. b. Enclosures shall be free of any source of ignition.
c. Shall be securely placed and should not be located on the bumper of a trailer mounted vehicle. The only appropriate placement on the exterior of the MFF is on the front (tongue) of the trailer.
d. Shall have a safety shut off valve.
e. All gas-fired appliances shall be properly insulated in a manner that will prevent excessive heat buildup and injury. Insulation around the steam table, burner compartment(s) and the water heater is required.

C. All new and replacement gas-fired appliances shall meet applicable ANSI standards.

D. Certification shall be indicated by a decal on the appliance.

E.

F. All liquefied petroleum equipment shall be installed to meet applicable fire authority standards, and this installation shall be approved by the fire authority.

G. All gas lines shall be properly installed and protected. Use grommets as needed.

4. Hand Wash SinkA. The hand wash sink shall have a minimum dimension of 9 x 9 x 5 inches deep, and be located so it is easily accessible by food employees in the MFF.

B. The hand wash sink shall be provided with hot and cold running water through a mixing faucet capable of delivering a minimum of a gallon/minute at a minimum temperature of 100°F.

C. Wall mounted hand soap and single-use paper towel dispensers shall be installed adjacent to the hand wash sink.

D. The hand wash sink shall be separated from the warewashing sink by a 6” high metal splashguard that extends from the back edge of the drainboard to the front edge of the drainboard. The corners of the splashguard shall be rounded. A Splashguard is not required if the warewashing sink drainboard edge is 24” or more away from the hand wash sink.

E. A hand wash sink is not required in MFFs limited only to handling prepackaged food, whole produce or the bulk dispensing of nonpotentially hazardous beverages.

5. Warewashing SinksA. A warewashing sink with at least three compartments and two integral metal drainboards used exclusively for warewashing shall be installed in a MFF where non-prepackaged (open) food is cooked, blended, or otherwise handled.

B. The dimensions of each compartment shall be large enough to accommodate the cleaning of the largest utensil and at least 12 x 12 x 10 inches deep or 10 x 14 x 10 inches deep.

C. Each drainboard shall be at least the size of one of the sink compartments. The drainboards shall be installed with at least 1/8 inch per foot slope toward the sink compartment, and fabricated with a minimum of 1/2 inch lip or rim to prevent the draining liquid from spilling onto the floor.

D. The sink shall be equipped with a mixing faucet providing hot and cold water and shall be provided with a swivel spigot capable of servicing all sink compartments.

Item 3B - Page 69

E. If all utensils and equipment of a MFF are washed and sanitized on a daily basis at the approved commissary or other approved food facility, and the MFF provides and maintains an adequate supply of spare utensils for preparation and serving in the MFF, as needed, to replace those that become soiled or contaminated, then the facility shall not be required to provide a warewashing sink if handling only the following foods:

1. Non-potentially hazardous foods that do not require preparation other than heating, baking, popping, portioning, bulk dispensing, assembly, or shaving of ice

2. Steamed or boiled hot dogs

3. Tamales in the original, inedible wrapper
F. The warewashing sink shall be within the MFF or have adequate overhead protection made of wood, canvas, or other materials that protect the sinks from bird and insect droppings, dust, precipitation, and other elements.

6. Hot Water HeatersA. The MFF shall have a commercial grade tank water heater or an instantaneous heater capable of heating water to a minimum of 120 ºF for utensil washing or 100 ºF for handwashing only, interconnected with a potable water supply, and shall operate independently of the vehicle engine. Cold running water must also be supplied.

B. If utilizing a tank water heater, MFF’s conducting any type of food handling that requires warewashing, shall be required to have a minimum tank capacity of 4 gallons.

A minimum water heater capacity of 1/2 gallon shall be provided for MFFs needing only handwashing.

7. Potable Water Tanks and PlumbingA. Water tanks and plumbing shall be constructed of food grade material as approved by an ANSI accredited testing organization for drinking water. Only food grade hoses may be used to fill supply tanks at the commissary.

B. Interiors shall be smooth and free of recesses and crevices and sloped to be capable of draining completely.

C. Tanks must be adequately vented for flow. Water tank vents shall terminate in a downward direction and are to be covered with 16 mesh per square inch screen or equivalent when the vent is in a protected area alternatively if the vent is in an area not protected from windblown dirt and debris a protective filter will be required.

D. Potable water tanks must be sufficient in volume to hold:

1. Five (5) gallons minimum for hand washing

2. Fifteen (15) additional gallons minimum for warewashing for facilities with limited food preparation.

3. Twenty five (25) additional gallons of water for warewashing must be provided for any preparation beyond limited food preparation
*Water requirements for product water will be in addition to this.

E. Water tank capacity requirements may be met with one or more potable water tanks.

F. The clean water inlet must be constructed so contamination is prevented and can be used for no other purpose than filling the potable water tank.

G. Potable water inlets must be located at least 1inch above the overflow.

H. Overflow pipe openings must be protected from the entrance of dust, insects and other contamination.

I. Potable water tanks may be removable; maximum size of 10 gallons (80 pounds) to be considered suitably portable.

Item 3B - Page 70

J. Connections to the potable and waste tanks are to be a different type or size so as to prevent contamination of the potable water supply. Waste and potable hose connections shall not be interchangeable.

K. All hoses and tanks must be clearly labeled to prevent mix-ups and contamination with wastewater tanks and hoses. Liquid waste hoses are not be the same color as the hoses used for potable water. Hose connections with V-type threading will not be allowed.

L. If tanks are removable they are to be labeled ‘freshwater’ or ‘wastewater’ to eliminate any confusion.

M. Equipment in which spillage is likely to occur shall have a drip tray fitted so that spillage drains into a waste tank.

8. Wastewater TanksA. All waste lines shall be connected to wastewater tanks with watertight seals. All wastewater tanks must be designed to prevent spillage.

B. Any wastewater tank mounted within an MFF or MSU shall have an air vent overflow provided in a manner that will prevent potential backflow into sinks and ice bins and potential flooding of the interior of the facility.

C. A water tank vent shall terminate in a downward direction and shall be covered with 16- mesh per square inch screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area that is not protected from windblown dirt and debris.

D. Wastewater tanks shall be of sufficient capacity to hold 150% or 1.5 times that of the potable handwashing and warewashing water supply, 15% of product water, and 33% of the total ice bin volume. Examples:

1. A fresh water supply for handwashing with a 5 gallon tank, will require a minimum wastewater tank capacity of 7 ½ gallons.

2. An extra 10 gallon potable water tank supply needed for food preparation such as soda fountain or espresso machine, will require a minimum wastewater tank capacity of an additional 1 ½ gallons.

3. An ice bin with a volume size of 9 gallons will require a minimum wastewater tank capacity of an additional 3 gallons.

E. Wastewater tanks may be removable, but can be no greater in size than 10 gallons (80 pounds) to be considered suitably portable for this purpose.

F. Wastewater tanks shall be adequately sloped to allow for complete drainage and have a discharge valve located to facilitate complete drainage of the tank.

G. Permanently installed steam tables shall be fitted with a discharge valve and shall not drain to the wastewater tank.

H. If tanks are removable, they shall be labeled ‘waste’ to eliminate any confusion.

I. All hoses and tanks shall be clearly labeled to prevent mix-ups with the potable water tanks and hoses. Liquid waste hoses shall not be the same color as the hoses used for potable water. Hose connections with V-type threading will not be allowed.

9. Equipment and RefrigerationA. Commercial grade mechanical refrigeration is required for all MFFs that handle potentially hazardous foods. .

B. All food-related equipment and plumbing, including pumps, accumulators and filters shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, i.e. NSF, ETL, UL (EPH), CSA or other ANSI approved certification agency.

Item 3B - Page 71

C. All food related fixtures, tanks, equipment, plumbing, pumps and filters must meet standards referenced in the current plumbing code. Plumbing fixtures, pumps and filters shall be installed according to the manufacturer’s specifications.

D. Equipment shall be permanently attached flush to the MFF or on approved 4 inch high legs. Portable equipment (under 80 pounds) does not need to be permanently affixed, but must be readily movable for easy cleaning.

E. Electrical appliances must meet applicable Underwriter’s Laboratory standards.

10. Food Compartments (if applicable)-
A. The space is defined by a physical barrier from the outside environment that completely encloses all food, food-contact surfaces, and the handling of non-prepackaged food.

Compartments shall be COMPLETELY enclosed and located over surfaces where unpackaged food is handled.

B. The opening to the food compartment shall be large enough to permit safe food handling and assembly, and shall be provided with permanently attached, tight-fitting door(s) that effectively protect the food from contamination, facilitate safe food handling, while minimizing exposure to the environment.

C. Shall be constructed from materials that are nontoxic, smooth, easily cleanable, and durable and constructed to facilitate the cleaning of the interior and exterior of the compartment. Compartments shall be free of non-food related items.

D. If doors are a part of the food compartment they will only open outward and will not fold, flip or slide up and over the top portion of the compartment. Folding side by side hinged doors are acceptable.

E. Ice bins holding edible ice shall be placed within a compartment and shall be designed for easy access.

F. Coffee urns, coffee grinders, blender jars with lids and refrigeration/freezer units or other equipment that provide protection form airborne contamination on all sides are considered to be food enclosures and as such, may remain outside the food compartment.

11. Food Storage -
A. Food storage compartments shall be large enough to accommodate food volumes.

B. Food storage compartments shall be enclosed to protect from contamination.

C. Food storage compartments cannot contain plumbing of any kind.

D. Potentially hazardous foods (except for frozen ready-to-eat foods, whole fish, and whole aquatic invertebrates) shall be stored within refrigeration units E. Adequate areas to store food must be provided. Each area must be secured when in transit.

12. VentilationA. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

B. All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code (CMC) or for occupied mobile food facilities, certified and approved by the CA Department of Housing and Community Development (HCD).

C. For California Mechanical Code compliance, the following shall be kept in good working order:

1. Cooking equipment.

2. Hoods.

3. Ducts (if applicable).

4. Fans.

Item 3B - Page 72

5. Fire suppression systems.

6. Special effluent or energy control equipment

13. FlooringA. Ground or floor surfaces where cooking processes are conducted from a grill, or other unenclosed approved cooking unit on an MFF shall be impervious, smooth, easily cleanable, and shall provide employee safety from slipping. Ground or floor surfaces shall extend a minimum of five feet on all open sides of where cooking processes are conducted

14. SafetyA. All pressure cylinders shall be securely fastened to a rigid structure.

B. A first-aid kit shall be provided and located in a convenient area in an enclosed case.

C. MFFs that operate at more than one location in a calendar day shall be equipped to meet all of the following requirements:

1. All utensils in an MFF shall be stored so as to prevent their being thrown about in the event of a sudden stop, collision, or overturn. A safety knife holder shall be provided to avoid loose storage of knives in cabinets, boxes, or slots along counter aisles. Knife holders shall be designed to be easily cleanable and be manufactured of materials approved by the enforcement agency.

2. Coffee urns, deep fat fryers, steam tables, and similar equipment shall be equipped with positive closing lids that are fitted with a secure latch mechanism that will prevent excessive spillage of hot liquids into the interior of an MFF in the event of a sudden stop, collision, or overturn. As an alternative to this requirement, a coffee urn may be installed in a compartment that will prevent excessive spillage of coffee in the interior of the unit

3. Metal protective devices shall be installed on the glass liquid level sight gauges on all coffee urns.

D. Light bulbs and tubes shall be covered with a completely enclosed plastic safety shield or its equivalent.

FULLY ENCLOSED/OCCUPIED MOBILE FOOD FACILITIES-(OMFF)
In addition to general requirements for MFFs, the following shall apply to OMFFs:

NOTE: If the OMFF has 110 volt electrical, plumbing, a gas appliance/equipment, or a mechanical generator or compressor, it must have a certification insignia issued by the CA Department of Housing and Community Development (HCD).

1. Exterior requirementsA. Entrance doors to food preparation area and service openings are to be self-closing.

B. Food service openings:

1. Maximum 216 square inches and no less than 18 inches apart.

2. Shall be covered with solid material or screen when closed. If screen is used it must be at least 16 mesh per inch.

3. Shall be self-closing.

4. This section shall not apply to MFFs that are limited to the handling of prepackaged food and whole produce.

C. Compressor units that are not an integral part of the MFF shall be installed in an area separate from the food prep and storage areas.

D. Propane tanks shall be located outside the MFF, and there can be no other attachments on the exterior of the MFF (e.g. can opener) Item 3B - Page 73

2. Interior requirementsA. Occupied MFFs shall have a clear, unobstructed height over the aisle-way portion of the unit of at least 74 inches from floor to ceiling, and a minimum of 30 inches of unobstructed horizontal aisle space.

B. Walls and ceilings shall be constructed so surfaces are impervious, smooth and cleanable.

C. Floors shall be constructed of approved materials. The floor/wall juncture shall be coved with a minimum 3/8 inch radius and the floor surface shall extend up the wall at least four inches. (Vinyl rubber top-set base is not acceptable material). Equipment shall be sealed to the floor or raised 6 inches off the floor by means of an easily cleanable leg and foot.
i. This section shall not apply to MFFs that are limited to the handling of prepackaged food and whole produce, unless water flushing of floors is required. ii. If water flushing of floors is required, a food grade hose shall be installed and maintained in an enclosed compartment. The food grade hose shall be of sufficient length to clean the interior of the vehicle.

3. Safety requirementsA. A second means of exit shall be provided in the side opposite the main exit door, in the roof, or in the rear of the unit with an unobstructed passage of at least 24 inches by 36 inches.

B. The interior latching mechanism shall be operable by hand without special tools or the use of a key.

C. The exit shall be labeled “Safety Exit” in contrasting colors with letters at least 1 inch high.

MOBILE SUPPORT UNITS- (MSU)
MSU requirements are based on the proposed services to, and the number, type and location(s) of the MFFs serviced. All construction and equipment will conform to the requirements described in the general MFF sections of this guideline as applicable.

1. Operational ProcedureA. A detailed description of the intended operation(s) of the MSU shall accompany the Construction plans for the MSU and shall indicate the following:
a. A list of all MFFs to be serviced. MSUs are not approved to support MFFs that conduct any food preparation beyond limited food preparation (i.e. MFPUs). b. A list of services to be provided to each MFF.
c. The distance from the commissary to each MFF to be serviced.

MSUs that provide one or more of the following services to one or more MFFs shall conform to the requirements under each applicable service heading:

2. Transport of potable and waste waterA. Adequate sized potable water tank(s) shall be provided with sufficient capacity for all water demand for each MFF serviced including but not limited to, supply tanks, steam tables, utensil washing, hand washing and equipment cleaning.

B. Potable water shall only be provided to the MSU directly from an approved water supplynever from a water tank.

Item 3B - Page 74

C. Waste water tanks shall be adequate in volume to accommodate all MFFs serviced.

Waste water tanks must be located to prevent contamination of all potable water, clean linen and food and utensil storage areas.

D. Waste tanks shall be equipped with an approved valve and shall be constructed to prevent drainage onto the ground during transport or when stationary E. A designated waste water pump shall be provided when waste water is pumped from the MFF. The pump and all associated hoses shall be clearly labeled for waste F. If tanks are removable they should be labeled ‘potable’ or ‘waste’ to eliminate any confusion.

G. Waste tanks and associated pumps and hoses shall be stored separately from potable water storage, clean linen, paper products, food equipment and utensil storage areas, and shall be clearly labeled as “waste”.

H. The weight of portable potable and/or waste water tanks, that are used to replace the respective water tanks of an MFF, shall not exceed 80lbs each when full.

I. The method for securing removable tanks during transport shall be indicated.

J. Connections to the potable and waste tanks shall be of a different type or size so as to prevent contamination of the potable water supply. Waste and potable hose connections shall not be interchangeable.

3. Transport and restocking of food and/or utensilsA. Adequate compartments and shelving shall be provided for all food to be transported.

B. When unpackaged food is stored during transport, compartments shall be smooth, easily cleanable, non-absorbent, and equipped with tight fitting doors and/ or lids.

C. If used to transport potentially hazardous food, approved equipment to maintain food at the required temperatures shall be provided.

D. Mobile support units shall not be approved for utensil washing.

4. Removal and transport of waste greaseA. An approved container(s) or tank(s) of sufficient volume with secure lid(s) shall be provided for all MFFs generating waste grease, serviced by the MSU.

B. Waste grease tanks or containers shall be separate from all potable water, clean linen, paper products, food, food equipment and utensil storage areas.

C. Pumps and all associated hoses that are used to drain grease shall be clearly labeled as “waste grease” and shall be stored separate from other pumps and hoses.

D. When grease is transferred from the MFF to the MSU by container, it shall have a tight fitting lid. The container and any associated funnels shall be clearly labeled as “waste grease”.

5. Removal and transport of food waste other than greaseA. Adequate additional volume shall be provided to the waste water tanks when servicing MFFs with liquid food waste.

B. Transfer methods shall be indicated and the proper transfer equipment provided and labeled clearly for waste.

C. Sufficient storage for all solid food waste shall be provided with adequate containment during transport. This may be accomplished by bins or cabinets that accommodate trash bags.

6. Removal and transport of equipment to commissary for sanitizingA. Adequate shelving or cabinets shall be provided for storage of equipment during transport
Item 3B - Page 75

7. Cleaning MFFsA. Separate and adequate storage shall be provided on the MSU for cleaning equipment, cleaning solutions and other toxic chemicals.

B. Separate and adequate storage for clean rags shall be provided.

C. Separate and adequate, leak-proof storage for soiled rags shall be provided.

D. A separate and adequate receptacle shall be provided for removal of solid and food waste.

OPERATIONAL REQUIREMENTS FOR MOBILE FOOD FACILITIES

1. Operating from a Commissary- Cleaning and Servicing
A. MFFs must operate in conjunction with a commissary, MSU, or other facility approved by the enforcement agency.

B. MFFs must be stored at or within a commissary or other location approved by the enforcement agency in order to have protection from unsanitary conditions. All cart type mobile food facilities must be able to physically fit within their commissary.

C. MSUs must be operated from and stored at a designated commissary and must be permitted and are required to be plan reviewed. MSUs shall report to a commissary or other approved facility for cleaning, servicing, and storage at least daily.

D. Unless serviced by an MSU, or operating at a community event, MFFs must report to the commissary or other approved facility on a daily basis.

E. The commissary must be approved by the plan check specialist for the MFF applying to use it. The commissary must be under permit with Riverside County Department of Environmental Health or equivalent agency in an adjacent county.

F. MFFs are required to be cleaned and serviced at least once daily during an operating day.

2. Food Safety Certification
A. An owner or employee of MFFs in which potentially hazardous foods are prepared, handled, and/or served is required to have successfully passed an approved and accredited food safety certification examination.

B. No person can act as the food safety certified person at more than one food facility with the exception that multiple contiguous food facilities permitted within the same site and under the same management, ownership, or control shall be deemed to be one food facility for the purposes of this requirement.

3. Operational Procedures
All operations from the MFF must comply with applicable chapters of the California Retail Food Code.

A. During operation, no food shall be stored, displayed, or served, from any place other than the MFF. The use of side units, coolers, benches, or tables for food preparation, display, or storage is prohibited.

B. For limited food preparation MFFs not requiring a warewashing sink, utensils shall be restricted to spatulas, tongs scoops, and/or spoons as identified on the Written Operational Procedures Form.

C. Food condiments shall be protected from contamination. Condiments provided for customer self-service shall be prepackaged or from approved (pump, pour, squeeze, or auger type) dispensing devices. Potentially hazardous foods such as chili or perishable cheese cannot be hot-held as a condiment on an unenclosed MFF.

D. During transportation and storage of the MFF, food and food contact surfaces shall be protected from contamination.

Item 3B - Page 76

E. Food products remaining after each day's operation shall be stored at the commissary at the end of the day. Potentially hazardous foods held at or above 135°F on a MFF shall be destroyed at the end of the day.

F. Utensils and equipment shall be handled and stored so as to be protected from contamination. Single-service utensils (ex. straws, plastic forks, etc.) shall be protected by keeping them individually wrapped, or in protective containers or dispensers.

G. Wiping cloths must be stored in a clean solution containing 100 parts per million (PPM) of available chlorine as a hypochlorite. Other approved sanitizing compounds at appropriate concentrations may be used. (Mix one ounce of bleach to one gallon of clean water to produce a sanitizing solution of 100 PPM concentration). Provide testing strips kit to check the concentration of the sanitizing solution.

H. Only the MFF operator shall dispense all unpackaged foods. Customer self-service of unpackaged foods is prohibited.

I. Accurate thermometers shall be provided for all warming units and refrigeration units. A probe type thermometer shall also be available for use on a MFF where potentially hazardous foods are being prepared.

J. All food shall be obtained from an approved source. Approved sources include, but are not limited to: permitted commissaries, markets, restaurants or others as approved by this Department. Foods prepared or stored at home are not approved.

K. All potentially hazardous foods shall be maintained at or below 41°F or at or above 135°F at all times.

L. Any coffee or cocoa beverage that contains a dairy product must be made to order and immediately served to the customer.

M. All food contact surfaces and utensils must be properly sanitized at least every 4 hours to prevent cross contamination.

N. Restrooms shall be located within 200 feet of the MFF and shall have toilet and hand wash facilities. “Port-A-Potties” and other semi-permanent bathrooms will not be acceptable to fulfill this requirement.

O. A refuse container shall be provided for customers within 20 feet of the MFF. The area around the MFF shall be cleaned of all trash and food waste at the close of operations at each operating location.

Item 3B - Page 77
• No hot-holding of PHF
(except for hot dogs,
tamales in the husk, and
corn on the cob)
• No cooling of PHF
• No thawing
• No grinding of raw
ingredients or PHF
• No washing food
• PHF can only be cookedto-order
• PHF (other than hot dogs
and tamales in the husk)
can only be reheated-toorder
• Slicing or chopping of
any food can only be
done during the cooking
process on the heated
cooking surface
• Juicing and beverage
preparation can only be
done “to-order” and
cannot contain any
frozen milk products
• Non-PHF can be
cooked,* held at any
temperature, cooled,
portioned, and
dispensed
• Food may be assembled,
blended, or popped
• Shaving ice is permitted
• Hot dogs may be boiled
or steamed
• Cold, pre-portioned
PHF may be stored
*Cooked means heated, fried, baked, or roasted.

What is
LIMITED FOOD PREPARATIO N?
OFFICES IN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA, AND PALM SPRINGS For more information call (888) 722-4234
Department Web Site – www.rivcoeh.org
DES-136-19 (Rev 9/21)
PHF means Potentially Hazardous Food. This is food often referred to as “perishable.” Some examples of PHF are meat, seafood, dairy products, and eggs.

Item 3B - Page 78
• APP no se pueden mantener
en caliente (con excepción
de perros calientes, tamales
en sus envolturas, y elotes)
• APP no pueden ser
enfríados
• El descongelar no está
permitido
• El moler ingredientes
crudos o APP no está
permitido
• Lavar alimentos no está
permitido
• APP solo pueden ser cocinados
por orden/pedido
• APP (deferentes a perros
calientes y tamales en sus
envolturas) solamente pueden
ser recalentados por orden/
pedido
• Cortar o picar cualquier tipo de
comida solamente se puede hacer
durante el proceso de cocción
sobre una superficie caliente
• La preparación de jugos y
bebidas solo se puede hacer
por orden/pedido y no puede
contener ningún tipo de
productos lácteos congelados
• ANPP pueden ser cocinados,*
mantenidos a cualquier
temperatura, enfriados,
divididos en porciones y ser
distribuidos*
• La comida puede ser
ensamblada, licuada, y mezclada
• El raspado de hielo es permitido
• Salchichas para perros
calientes pueden ser hervidos o
hechos al vapor
• Porciones de APP que hayan
sido echas previamente pueden
ser almacenadas en frío
*Cocinados incluye Calentada, frita, horneada, o rostizada.

Qué es la
PREPARACIÓN DE ALIMENTOS LIMITADOS?
OFICINAS EN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA, Y PALM SPRINGS Para más información llamar al (888) 722-4234
Sitio de Internet del Departamento – www.rivcoeh.org
DES-136-19 (Rev 6/19)
APP significa Alimentos Potencialmente Peligrosos. Esto a menudo se conoce como “perecedero.” SAlgunos ejemplos de APP son la carne, los mariscos, los productos lácteos y los huevos. ANPP significa Alimentos No Potencialmente Peligrosos.

Item 3B - Page 79

CITY COUNCIL STAFF REPORT
06/05/2023
SUBJECT:

APPROVE CHANGES TO UNEXECUTED FOURTH CONTRACT AMENDMENT TO AGREEMENT NO. 8922 WITH MARTHA’S VILLAGE AND KITCHEN FOR

OPERATIONS OF THE PALM SPRINGS DAYTIME DROP-IN ACCESS CENTER RECOMMENDATION:

Make corrections to Amendment No. 3 to reflect an annual amount of $212,050, an increased overnight sheltering amount of $105,464 and a revised total not to exceed contract amount for the third amendment to be $529,564.

1. Approve Amendment No. 4 to Agreement No. A8922 with Martha’s Village and Kitchen to:

Exercise option to extend Agreement until September 30, 2023.

Change the amount of compensation for the three-month period to $137,026 and the revised total compensation not to exceed the contract amount of $666,590.

Allow temporary overnight shelter services from June 1, 2023, to September 30, 2023, at no additional cost to the City.

2. Authorize the City Manager or designee to make minor technical changes and execute all necessary documents.

3. Attachments
Item 3C

CITY COUNCIL STAFF REPORT
DATE: JUNE 5, 2023 BUSINESS AND LEGISLATIVE
SUBJECT: APPROVE CHANGES TO UNEXECUTED FOURTH CONTRACT
AMENDMENT TO AGREEMENT NO. 8922 WITH MARTHA’S VILLAGE

AND KITCHEN FOR OPERATIONS OF THE PALM SPRINGS DAYTIME

DROP-IN ACCESS CENTER
FROM: Scott C. Stiles, City Manager
BY: Community & Economic Development Department
SUMMARY:

On April 27, 2023, the City Council approved a fourth amendment to Agreement No. 8922 with Martha’s Village and Kitchen (Agreement) to operate a daytime drop-in center at 225 El Cielo Drive (Access Center) and wrap-around services for homeless individuals. The purpose of the April 27, 2023 fourth amendment was to correct the contract amounts that were reflected in Amendment No. 3, exercise the option to extend the term of the Agreement one year; and allow for temporary overnight shelter services from June 1, 2023 to September 30, 2023, and December 1, 2023 to February 29, 2024. However, Martha’s Village and Kitchen has informed staff that given funding constraints they cannot commit to providing services for the entire one-year term and have requested the agreement term to be limited to just three months. In addition, they are requesting the City pay the entire amount for the services which is a modification from the current Agreement where costs are split between Martha’s Village and Kitchen and the City. The proposed action would approve a new Amendment No. 4 (Attachment A) to extend the Agreement to September 30, 2023, instead of June 30, 2024, and to change the amount of the contract from $212,050 for the twelve-month period to $137,000 for the three-month period. There will be no impact to the temporary overnight shelter operations which are funded by the County of Riverside.

RECOMMENDATION:

1. Make corrections to Amendment No. 3 to reflect an annual amount of $212,050, an increased overnight sheltering amount of $105,464 and a revised total not to exceed contract amount for the third amendment to be $529,564.

2. Approve Amendment No. 4 to Agreement No. A8922 with Martha’s Village and Kitchen to:

Item 3C - Page 1
City Council Staff Report
June 5, 2023 -- Page 2
Martha’s Village Agreement Amendment
a. Exercise option to extend Agreement until September 30, 2023. b. Change the amount of compensation for the three-month period to $137,026 and the revised total compensation not to exceed the contract amount of $666,590.
c. Allow temporary overnight shelter services from June 1, 2023, to September 30, 2023, at no additional cost to the City.

3. Authorize the City Manager or designee to make minor technical changes and execute all necessary documents.

BUSINESS PRINCIPAL DISCLOSURE:

See Attachment B.

BACKGROUND:

On August 25, 2021, the City and Contractor entered into the Agreement for homeless daytime drop-in and wrap-around services at 225 El Cielo Drive in Palm Springs (Access Center).

On October 26, 2021, City and Contractor executed the First Amendment (First Amendment) to increase the Compensation for added services.

On December 29, 2021, City and Contractor executed the Second Amendment (Second Amendment) to allow for 3 Full Time Equivalent Security (FTE) rather than 2.5 FTE as stated in the Agreement.

On December 29, 2022, City and Contractor executed the Third Amendment (Third Amendment) to allow overnight shelter services at the Access Center from January 2, 2023, to February 28, 2023.

On April 27, 2023, City Council approved the Fourth Amendment to correct the Third amendment, to extend the term and add overnight services, however when staff attempted the have this amendment executed, Martha’s Village had a change in funding situation and could not execute the amendment as approved by Council. Therefore, staff has revised this Fourth Amendment as outlined in this staff report to reflect the latest request from Martha’s Village.

STAFF ANALYSIS:

Daytime drop-in services provided under the Agreement included Wrap Around services for homeless individuals to be provided at the Access Center. Examples of wrap around services include assisting individuals to obtain permanent housing and supportive housing, assisting individuals with securing health, disability, social security and other benefits, training for computer skills, internet searches for employment, completing onItem 3C - Page 2 City Council Staff Report
June 5, 2023 -- Page 3
Martha’s Village Agreement Amendment
line employment applications, assist with interview techniques, employment assessment of an individual’s employment strengths and weaknesses, and basic first aid training and assistance with securing food handlers certificates. The Wrap Around services have been provided at the Access Center since August 2021.

The previous version of the fourth amendment (approved by City Council on April 27, 2023) was intended to extend the term of the Agreement one year. It also corrected the contract amounts that were reflected in Amendment No. 3, and allowed for temporary overnight shelter services from June 1, 2023, to September 30, 2023, and December 1, 2023, to February 29, 2024.

Unfortunately, funding previously available to Martha’s Village and Kitchen for the operation of the Access Center is no longer available. Therefore, they are unable to commit to providing services at the Access Center for daytime drop-in services beyond September 30, 2023. However, it should be noted there will be no impact on the temporary overnight shelter operations which are funded by the County of Riverside and will operate until September 30, 2023.

The Agreement is currently set to expire on June 30, 2023. Approval of the Fourth Amendment will allow the daytime drop-in services to continue until September 30, 2023. Staff will work with Martha’s Village and Kitchen during that time to assess the feasibility of continuing the daytime drop-in services beyond September 30, 2023, and to evaluate other options to continue these services.

The temporary overnight shelter operations which will be funded by the County of Riverside will continue as planned, from June 1, 2023, until September 30, 2023. Like the daytime drop-in services, staff will work with Martha’s Village and Kitchen to assess the feasibility of providing a temporary overnight shelter during the winter months and to evaluate other alternatives for providing overnight shelter during this time.

As noted above, this action will also make a technical correction to Amendment No. 3 to accurately reflect compensation provided for overnight shelter operations at the Access Center during the months of January 2023 and February 2023. Amendment No. 3 erroneously indicated the revised compensation would be $317,514 “per year.” Amendment No. 3 should have reflected that as $212,050. In addition, the total value of the contract was understated as it left out the second year of the contract. The proposed Fourth Amendment corrects the compensation in Fiscal Years 2024 and 2025 to be $212,050 and the total contract value to read $529,564.

ENVIRONMENTAL ASSESSMENT:

The requested City Council action is not a “Project” as defined by the California Environmental Quality Act (CEQA). Pursuant to Section 15378(a), a “Project” means the whole of an action, which has a potential for resulting in either a direct physical change in the environment, or a reasonably foreseeable indirect physical change in the Item 3C - Page 3
City Council Staff Report
June 5, 2023 -- Page 4
Martha’s Village Agreement Amendment
environment. The requested action is to amend a lease of a City-owned property and is exempt from CEQA pursuant to Section 15378(b), in that a “Project” does not include:
(5) Organizational or administrative activities of governments that will not result in direct or indirect physical changes in the environment.

ALIGNMENT WITH STRATEGIC PLANNING:

This item aligns with City Council Priority 1A, Improve Homelessness.

FISCAL IMPACT:

The Agreement in the amount of $529,564 is already funded for the current Fiscal Year 2023. Funding for the Agreement in the amount of $137,026 for Amendment No. 4 has been requested as part of the Fiscal Year 2024 Budget.

REVIEWED BY:

Department Director: Jay Virata
Deputy City Manager: Flinn Fagg
City Manager: Scott Stiles
ATTACHMENTS:

A. Amendment 4 to Contract Services Agreement for Homeless Daytime Drop-in Center and Wrap Around Services
B. Business Disclosure Form
Item 3C - Page 4

ATTACHMENT A
Item 3C - Page 5

ATTACHMENT A
AMENDMENT NO. 4 TO CONTRACT SERVICES AGREEMENT
MARTHA’S VILLAGE AND KITCHEN
This Amendment No. 4 ("Fourth Amendment") to Contract Services Agreement with Martha’s Village and Kitchen is hereby entered into this ___ day of ________________, 2023, by and between the City of Palm Springs, a California charter city and municipal corporation, ("City"), and Martha’s Village and Kitchen, a 501 (c) 3 non-profit corporation, (“Contractor”). City and Contractor are individually referred to as “Party” and are collectively referred to as the “Parties”.

Recitals

1. On June 24, 2021, the Palm Springs City Council authorized the City Manager to execute an Agreement with Martha’s Village and Kitchen to provide a homeless daytime drop-in center operator, and wrap-around services.

2. On August 25, 2021 the City and Contractor entered into a Contract Services Agreement (Agreement) by which the Contractor is to provide a homeless daytime drop-in center operator, and wrap-around services, for individuals who are homeless or at risk of becoming homeless at the City facility located at 225 El Cielo Drive in Palm Springs for a term of two years, with two (2) one-year (1-year) options to extend with the initial term commencing on August 1, 2021 and ending on June 30, 2023 for a not to exceed amount of $75,000 per year totaling $150,000 for the initial term .

3. On October 26, 2021, City and Contractor entered into the First Amendment (First Amendment) to increase the Compensation not exceed $137,050 per year for increased services for a revised annual total of $212,050 per year and totaling $424,100 for the initial term ending June 30, 2023, with all other terms and conditions to remain the same.

4. On December 29, 2021, City and Contractor entered into the Second Amendment (Second Amendment) to allow for 3 Full Time Equivalent Security (FTE) rather than 2.5 FTE as stated in the Agreement for no additional cost to the City.

5. On December 29, 2022, City and Contractor entered into the Third Amendment (Third Amendment) to allow overnight shelter services from January 2, 2023, to February 28, 2023, for an amount not to exceed $105,464 for a revised contract amount not to exceed $529,564 for the initial term ending June 30, 2023.

6. City and Contractor now desire to amend the Agreement to exercise a portion of the first option, to allow overnight shelter services from June 1, 2023, to September 30, 2023, and to amend the Compensation for the three-month period to be $137,026, for a total contract amount not to exceed $666,590.

NOW, THEREFORE, the City and Contractor hereby agree as follows:

Agreement

1. The recitals are true and correct and are incorporated by this reference.

Item 3C - Page 6

2. Section 1.1 Scope of Services, is amended to include the addition of overnight emergency shelter services from June 1, 2023, to September 30, 2023.

3. Section 3.1 Compensation of Contractor of the Agreement be revised to read as follows:

Contractor shall be compensated and reimbursed $137,026 for the three-month period from July 1, 2023, to September 30, 2023, for basic services, for a revised overall contract amount not to exceed $666,590.

4. Section 4.4 Term of the Agreement is revised to exercise a portion of the option and extend the term of the Agreement to September 30, 2023.

5. All other terms and conditions of the Agreement shall remain in full force and effect.

Item 3C - Page 7
IN WITNESS WHEREOF, the parties have duly executed this Amendment on the date first set forth above.

MARTHAS VILLAGE AND THE CITY OF PALM SPRINGS
KITCHEN ("Contractor") ("City")
By: _______________________ By: ________________________ Sam Hollenbeck Scott C. Stiles
President & Chief Executive Officer City Manager
Approved as to Form:
__________________________
Jeff Ballinger
City Attorney
Attest:
__________________________
Brenda Pree
City Clerk
Item 3C - Page 8
ATTACHMENT 1
2023-2024 Scope of Services Addendum
In addition to the terms and conditions of the Agreement by and between the City of Palm Springs, a California charter city and municipal corporation, and Martha’s Village and Kitchen, a 501 (c) 3 non-profit corporation, dated August 25, 2021, and amended on October 26, 2021, December 29, 2021, and December 29, 2022, Contractor shall provide Additional Services at the Palm Springs Access Center, located at 225 El Cielo Drive, as described below:

1. Contractor will provide low barrier overnight relief for unsheltered homeless individuals. Food Service may be provided to clients receiving Additional Services.

2. The Additional Services will be provided from June 1, 2023, to September 30, 2023.

3. The hours for the Additional Services will be 4:30 PM to 7:30 AM nightly.

4. A maximum of 40 individuals per night can be provided the Additional Services.

5. All other terms and conditions of the Agreement shall remain in full force and effect.

Item 3C - Page 9

ATTACHMENT B
Item 3C - Page 10
Item 3C - Page 11

PUBLIC INTEGRITY DISCLOSURE

APPLICANT DISCLOSURE FORM

1. Name of Entity

2. Address of Entity (Principle Place of Business)
C-A

3. Local or California Address (if di

4. State where Entity is Registered with Secretary of State )..J.. 0 (
If other than California, is the Entit also re istered in California?

5. Type of Entity
~ orporation D Limited Liability Company D Partnership D Trust D Other (please specify) No

6. Officers, Directors, Members, Managers, Trustees, Other Fiduciaries (please specify) Note: If any response is not a natural person, please identify all officers, directors, members, managers and other fiduciaries for the member, manager, trust or other entity -~S_C!._rl-i_/{~o~f~{_.ew~b~.12. _d(~------- ~ fficer D Director D Member D Manager [name]
D General Partner D Limited Partner
D Other ____________ _
~~~~~~~'v-__,__£,v_ d_v_'l:_CLJ _________ ~ fficer D Director D Member D Manager [name]
D General Partner D Limited Partner
D Other _____________ _
-~J~o_v1_ei~T~h ..... a~11.~ .... e.-.....~ .......... e---,t1,__ ______ • Officer ~ rector • Member • Manager [name] ./
(Revised 09 13 18)
D General Partner D Limited Partner
D Other _____________ _

CITY OF PALM SPRINGS - PUBLIC INTEGRITY DISCLOSURE

APPLICANT DISCLOSURE FORM

Item 3C - Page 12

7. Owners/Investors with a 5% beneficial interest in the Aoolicant Entity or a related entity

EXAMPLE
JANE DOE 50%, ABC COMPANY, Inc.
[name of owner/investor] [percentage of beneficial interest in entity and name of entity]
A.

N/lk
[name of owner/investor] [percentage of beneficial interest in entity
and name of entityl
B.
fJ I A
[name of owner/investor] [percentage of beneficial interest in entity
and name of entity]
C. JJ/ A
[name of owner/investor] [percentage of beneficial interest in entity
and name of entity]
D. N/A
[name of owner/investor] [percentage of beneficial interest in entity
and name of entity]
E.
tJ/Jr
[name of owner/investor] [percentage of beneficial interest in entity and name of entity]

I DECLARE UNDER PENALTY OF PERJURY UNDER THE LAWS OF THE STATE OF CALIFORNIA THAT THE FOREGOING IS TRUE AND CORRECT.
(Revised 09 13 18)

CITY OF PALM SPRINGS - PUBLIC INTEGRITY DISCLOSURE

APPLICANT DISCLOSURE FORM

Item 3C - Page 13
MARTHA'S VILLAGE AND KITCHEN, INC.

BOARD OF DIRECTORS AND KEY EMPLOYEE LIST
AS OF APRIL 12, 2023
NAME
Henry Burdick
Jon at ha n Espy
Brian Amidei
Mike Bell
Howard Lincoln
Duane Jacobs
Scott Sweeney
Jonas Udcoff
Blaine Amidei
Thomas Park
Kate Fauntleroy
NAME
Sam Hollenbeck
Rosa Verduzco
Debra Pollock
Vanessa Walker

BOARD/ORGANIZATION TITLE
Co-Chairman
Co-Chairman
Vice-Chairman
Treasurer
Secretary
Director
Director
Director
Director
Director
Director

KEY EMPLOYEES
President/ CEO
Executive Vice President
Vice President of Development and Communications
Vice President of Finance

CITY COUNCIL STAFF REPORT
06/05/2023
SUBJECT:

APPROPRIATE FUNDS FOR THE HOMELESS NAVIGATION CENTER AND EARLY ENTRY FACILITY IN THE AMOUNT OF $5,000,000 AT 3589 MCCARTHY ROAD.

RECOMMENDATION:

Approve $5,000,000 in the Fiscal Year 2024 General Fund Budget for additional costs relative to the Navigation Center and to add an Early Entry Facility at 3589 McCarthy Road.

Attachments
Item 3D

CITY COUNCIL STAFF REPORT
DATE: JUNE 5, 2023 BUSINESS & LEGISLATIVE
SUBJECT: APPROPRIATE FUNDS FOR HOMELESS NAVIGATION CENTER AND EARLY ENTRY FACILITY IN THE AMOUNT OF $5,000,000 AT 3589 MCCARTHY ROAD.

FROM: Scott C. Stiles, City Manager
BY: Community & Economic Development Department
Engineering Services Department
SUMMARY:

Development of the Homeless Navigation Center (Navigation Center) at 3589 McCarthy Road (Site) is continuing forward with major milestones still on schedule. Sitework and utility infrastructure work is scheduled to begin in July 2023, production of the modular units is underway with delivery scheduled for Fall 2023, and the facilities are expected to be ready for the first residents in February 2024.

Bids for construction of the Navigation Center were received in May 2023 and were higher than budgeted. As such, the development team is proposing to reduce construction costs through the redesign and repurposing of Building 24 and Building 8 on the Navigation Center campus, and to use existing office space in Building C. Doing so will help mitigate the increased construction costs and have the added benefit of using Building 8 as an Early Entry Facility which will house individuals who are waiting to be placed in the independent living modular units. Building 24 and Building C will incorporate the operations that were initially planned for Building 8.

This request is to allocate $5,000,000 from the Fiscal Year 2024 General Fund Budget for additional costs relative to the Navigation Center and to add an Early Entry Facility at the Site. The County of Riverside will also be increasing its contribution by $3,000,000 to assist with the construction costs of the facility.

RECOMMENDATION:

Approve $5,000,000 in the Fiscal Year 2024 General Fund Budget for additional costs relative to the Navigation Center and to add an Early Entry Facility at 3589 McCarthy Road.

Item 3D - Page 1
City Council Staff Report
June 5, 2023 -- Page 2
Navigation Center and Shelter Implementation Actions
BACKGROUND:

At its February 9, 2023 meeting, the City Council approved additional funding for the Navigation Center in the amount of $3,000,000. Total construction costs at that time (including land) were estimated to be $31,695,202. The estimated costs were based on design development phase drawings and not the final construction phase drawings. As such, the estimates were not based on the final developed drawings. The $31,695,202 in funding for the project is broken down as follows:

Funding Sources Amount % of Total
HomeKey Grant (City/County) $16,035,202 51%
ARPA (County) 7,000,000 22%
IEHP / Molina (County) 5,500,000 17%
City Funds 3,160,000 10%
Total $ 31,695,202 100%
Tilden-Coil Constructors (Tilden-Coil), the Project Construction Manager At Risk (CMAR) requested bids for the Navigation Center in April 2023 when the final construction phase drawings were complete. Bids were submitted in May 2023 but were much higher than initially anticipated. The development team began evaluating several potential cost cutting and value engineering options to reduce the costs as much as possible.

If approved, the revised funding sources would include the County contributing an additional $3,000,000 for a total of $15,500,000, and the City contributing an additional $5,000,000 for a total of $8,160,000, with the breakdown as follows:

Funding Sources Amount % of Total
HomeKey Grant (City/County) $16,035,202 40%
ARPA (County) 8,000,000 20%
IEHP / Molina (County) 7,500,000 19%
City 8,160,000 21%
Total $ 39,695,202 100%
The proposed revisions include utilizing Building 8 as an Early Entry Facility where individuals can transition from the Access Center on El Cielo Road to the Navigation Center. Having the Early Entry Facility integrated with the Navigation Center allows individuals to receive wrap-around services at the Early Entry Facility while working towards more independent living in the residential modules at the Navigation Center.

STAFF ANALYSIS:

The Project will include 80 prefabricated residential units and includes the rehabilitation of two buildings on the Site (Buildings 8 and 24). The residential units will include Item 3D - Page 2
City Council Staff Report
June 5, 2023 -- Page 3
Navigation Center and Shelter Implementation Actions
kitchenettes and bathroom facilities. Five of the units are for families and 10 units are for transitional age youth. The Project also includes a children’s play area; general parking; green space; hardscape and landscape. Building 8 was planned for daytime services and administration uses; Building 24 was planned for operational services; and Building C was not considered a part of the Navigation Center Project.

The estimated cost developed by Tilden-Coil at the design development phase in January was lower than the construction phase drawing bid costs. The cost increase is due to several factors including the following:
• Number of Bids Received – Tilden Coil has noted that a significant number of their regular subcontractors did not bid on the project due to timing issues and the complex nature of the work. The end result is a notable increase in construction costs.
• Construction Phase bid costs vs Design Development Phase estimates – the cost increase is partially due to the drawings not being fully developed at the design development phase.
• Electrical Costs – During the design development phase it was anticipated that the site may have to operate for about 4-6 months on temporary power as a means to house patrons at the site as quickly as possible. The temporary power costs alone exceeded $4.9 million.
• Site Infrastructure – the site requires extensive infrastructure upgrades to accommodate the buildings and services being added to the Navigation Center.

As the project moved from the design phase to construction drawings, the infrastructure upgrades became more evident.
• Service Provider and Community Input Design Features – Third-party service provider and community input were incorporated into the design throughout the process. These include walk-in refrigeration systems, large multi-purpose rooms, recuperative care, loading dock and trash compactor, extensive landscaping and hardscape, dog park features, shade and screening from the public. These requested features also increased construction costs.

The development team was able to reduce the Project costs by $10,000,000 after a thorough review of the plans, specifications and proposed amenities. This involves the following revisions:
• Building 8 was initially designed to house daytime services and program administration offices. It would have been accessible Monday through Friday for eight hours a day. It included a reception area, intake room, case management, employment services, and flex space for service providers to assist residents.

Building 8 will be re-designed and re-purposed to serve as an Early Entry Facility where approximately 50 shelter beds will be available as an overnight facility.

Administrative functions and services will be relocated to other buildings at the site.

Item 3D - Page 3
City Council Staff Report
June 5, 2023 -- Page 4
Navigation Center and Shelter Implementation Actions
• Building C was originally planned for use a shelter facility using funds from the County of Riverside’s Inland Empire Health Plan (IEHP) grant funds in the amount of $5,500,000. Project HomeKey Funds could not be used for such a shelter facility as congregate housing was not an allowable use of the HomeKey Funds.

However, plans for the shelter facility were put on hold as the IEHP funds were needed for the Navigation Center.

The existing office space in Building C will used to replace some of the office space, case management, employment services, and flex space that will be eliminated from Building 8. Only minimal funds are needed for Building C as the office space is already built out.
• Building 24 was intended to house 24-hour operational services. A large portion of this building was taken up by the commercial kitchen which includes dry and cold storage. It also had a large community dining / multi-purpose room, and a large Community Corridor which was designed to also serve as a multipurpose room.

Recuperative care spaces were also included for individuals who are released from hospital to continue their recovery with access to showers and nursing station. A security office, laundry room, mail room, and loading docks were also part of Building 24.

Building 24 will be re-designed to reduce the size of the commercial kitchen, dining/ multi-purpose room, and eliminate office space that can be provided in Building C.

The loading dock area will be removed from Building 24. Recuperative care space can also be eliminated from Building 24 as recuperative care services can be provided in the modular residential units as needed.
• Additional value engineering measures include:
o Reduced interior landscaping
o Reduced hardscape
o Elimination of awnings at the entryways
o Eliminate option for use of temporary power
o Eliminate keycard and electrified hardware at modular residential units The cost of developing the Project with these changes, however, requires an additional $5,000,000 from the City. The County of Riverside will also be contributing an additional $3,000,000 to the project.

Early Entry Facility
When people experiencing homelessness in Palm Springs need to access an overnight shelter or interim housing, the closest location of beds in the Coachella Valley are the residential facilities in Indio operated by Martha’s Village and Kitchen (MVK) and Coachella Valley Rescue Mission (CVRM). However, the distance to these shelter facilities adds unnecessary complications. The Access Center on El Cielo Road will Item 3D - Page 4
City Council Staff Report
June 5, 2023 -- Page 5
Navigation Center and Shelter Implementation Actions
provide limited shelter beds; the Early Entry Facility will be the second step in the process to assist in providing housing for people experiencing homelessness and will be part of the progression into the Navigation Center modular units, and preparation for being placed in permanent housing after the Navigation Center. Without an adequate number of such emergency and transitional housing beds, people experiencing homelessness are forced to find shelter in encampments, tents, cars, and other places not meant for human habitation.

The City currently partners with MVK to operate the Access Center at 225 El Cielo Road on a drop-in basis during the daytime and provides a variety of wrap-around services, such as assisting individuals with securing health, disability, social security, and other benefits; providing vouchers for use of laundry facilities and for bus pass system based on client need; and case management to clients based on their individual need. However, the Access Center does not provide sufficient space for overnight shelter on a continuing basis.

The Early Entry Facility in conjunction with the Navigation Center will create a path to housing where individuals can exit life on the streets, work towards independent living in the residential modules of the Navigation Center, receive wrap-around services, job training, and case management (Attachment A). Beds in the Early Entry Facility will be also available for the Palm Springs Police Department to refer individuals to the Navigation Center campus. Neither the Early Entry Facility nor the Navigation Center will provide walk-up services; instead, individuals will be referred from the El Cielo Access Center, referred by the Police Department, or referred by one of the City’s partner organizations.

CONSTRUCTION SCHEDULE:

Tilden-Coil has received bids for the project and is ready to move into the construction phase. As noted earlier, the bids came in higher than expected and through value engineering the cost of the project has been reduced. As a result of value engineering, several different trades are being rebid to conform to the value engineering redesign.

Tilden-Coil anticipates construction to begin in late July.

The design of the modular units is complete and is currently going through the manufacturing process. Tilden-Coil anticipates the modular units to be delivered to the site in the fall. In addition, the re-designed Building 8 (Early Entry Facility) is tentatively scheduled to be completed by February of 2024. It is anticipated that Building 8 will use the existing power source on the site will be the first component of the Navigation Center facility to open. Unfortunately, the delivery of the power source equipment required to power the rest of the facility is not anticipated until May of 2024. After the power source is delivered in May of 2024, the contractor will finalize the construction of the remaining facilities and deliver the completed project to the City in July 2024.

Item 3D - Page 5
City Council Staff Report
June 5, 2023 -- Page 6
Navigation Center and Shelter Implementation Actions
ALIGNMENT WITH STRATEGIC PLANNING:

The first major task in the Strategic Plan for Quality of Life (1A) with the key objective to improve homelessness is to build a Navigation Center, provide integrative services, and partner with homelessness providers for enhanced services.

FISCAL IMPACT:

At this time staff is requesting utilization of $5,000,000 to supplement construction costs for the Navigation Center and to set up a new Early Entry Facility. If approved, funds in the amount of $5,000,000 will be budgeted in the Fiscal Year 2024 General Fund Budget for the Navigation Center and Early Entry Facility.

REVIEWED BY:

Department Director: Jay Virata
City Engineer: Joel Montalvo
Deputy City Manager: Flinn Fagg
City Manager: Scott Stiles
ATTACHMENT:

A) Path to Housing
Item 3D - Page 6

ATTACHMENT A
DRAFT Path to Housing
City of Palm Springs
Step 1 Step 2 Step 3 Step 4
El Cielo
Emergency Access Center
McCarthy Navigation
Center: Building 8
Early Entry Facility
McCarthy Navigation
Center:

Private Units
Permanent
Housing
• 30 Beds
• Complete wraparound
services (mobile)
• Referral from PD, Access
Center staff, County
• May stay up to 30 days
• Walk out/drive out allowed
(with staff approval)
• 50 Beds (in cubicles)
• Complete wraparound
services (on site)
• Referral required from El
Cielo Access Center
• May stay up to 180 days
(until private unit is available)
• Guests transported to transit
facilities (or drive out allowed
with staff approval)
• 80 Residential Units
• Complete wraparound
services (on site)
• Referral required from either
El Cielo Access Center or
Building C
• May stay up to 365 days
(until permanent housing is
available)
• Guests transported to transit
facilities (or drive out allowed
with staff approval)
• Monarch Apartments
• Vista Sunrise II
• Aloe at Palm Canyon
• Section 8
• Housing Vouchers
Item 3D - Page 7

CITY COUNCIL STAFF REPORT
06/05/2023
SUBJECT:

CONSIDERATION ESTABLISHMENT OF A CITY COUNCIL POLICY PROVIDING

THAT PERCENTAGE OF TRANSIENT OCCUPANCY TAX (TOT) BE SET ASIDE

AND USED FOR FUTURE AFFORDABLE HOUSING NEEDS
RECOMMENDATION:

Adopt a Resolution entitled, “A RESOLUTION OF THE CITY COUNCIL OF THE CITY

OF PALM SPRINGS, CALIFORNIA, ESTABLISHING A CITY COUNCIL POLICY

REGARDING THE USE OF A CERTAIN PERCENTAGE OF TRANSIENT
OCCUPANCY TAX (TOT) FOR AFFORDABLE HOUSING PROGRAMS.”
Attachments
Item 3E

CITY COUNCIL STAFF REPORT
DATE: JUNE 5, 2023 BUSINESS & LEGISLATIVE
SUBJECT: CONSIDERATION OF THE ESTABLISHMENT OF A CITY COUNCIL

POLICY PROVIDING A CERTAIN PERCENTAGE OF TRANSIENT

OCCUPANCY TAX (TOT) BE SET ASIDE AND USED FOR FUTURE

AFFORDABLE HOUSING NEEDS
FROM: Scott C. Stiles, City Manager
BY: Department of Finance and Treasury

SUMMARY:

The City Council directed staff to bring back for Council consideration a policy providing for the set-aside of a portion of the Transient Occupancy Tax (TOT) each year for future Affordable Housing commitments.

RECOMMENDATION:

Adopt Resolution No. _____, “A RESOLUTION OF THE CITY COUNCIL OF THE CITY

OF PALM SPRINGS, CALIFORNIA, ESTABLISHING A CITY COUNCIL POLICY

REGARDING THE USE OF A CERTAIN PERCENTAGE OF TRANSIENT OCCUPANCY TAX (TOT) FOR AFFORDABLE HOUSING PROGRAMS.”
STAFF ANALYSIS:

The Palm Springs Municipal Code addresses the Transient Occupant Tax (TOT) in Section 3.24. Specifically, Section 3.24.030 states that any non-Group Meeting Hotel1 shall pay a tax of 11.5% on the rent owed by the Transient. This includes properties such as single-family residences that are used for Vacation Rental occupancy. Additionally, pursuant to Section 3.24.030, subsections (c) 1 and 2, the 11.5% is to be split in the following manner:

1. 7% of the total is to be paid into the Community Promotions Fund.

2. 4.5% of the total is to be paid into the General Fund. 1 A higher rate of 13.5% is imposed on “Group Meeting Hotels”. A “Group Meeting Hotel” is defined by the City’s Code as a hotel that has a minimum of 125 rooms, meeting space for 125 people, and personnel (other than the general manager or director) specifically employed whose primary job responsibility is group sales.

Item 3E - Page 1
City Council Staff Report
June 5, 2023 -- Page 2
Consideration of TOT Set-Aside for Affordable Housing
The Municipal Code states, in Section 3.24.310, that the funds placed in the Community Promotions Fund "may be used for advertising, publicity, promotion, capital projects, debt retirement, and operating expenses normally payable out of the library fund and parks and recreation fund, of the city."
City Council has directed staff to bring back for Council’s consideration, a proposed City Council Policy that would provide for the set-aside of a certain amount of the Vacation Rental-generated TOT each year for the City’s use in future Affordable Housing programs. Vacation Rental TOT revenue was suggested due to the potential effects that short term rentals have on the availability of affordable housing (i.e., based on the removal of those Vacation Rental properties from the available housing stock).

Since the Municipal Code has specific uses for the Community Promotions Fund, 7% of the 11.5% tax cannot be used for Affordable Housing. Staff is recommending a policy that would set aside 25% of the 4.5% that is paid into the General Fund (from the total 11.5% TOT on Vacation Rentals). The amount could be made retroactive back to July 1, 2022.

The City is forecasting Vacation Rental TOT revenue (including Homeshares) to be approximately $16.2 million for Fiscal Year 2022-23. By comparison, the City’s estimated FY 22-23 TOT collections from all non-Group Meeting Hotels is approximately $14 million and the City’s estimated FY 22-23 TOT collections from all Group Meeting Hotels is approximately $20 million.

Using the estimated numbers for Vacation Rental TOT revenues, the calculation would be as follows:
• Total Vacation Rental TOT Revenue (FY 22-23) = $16,200,000 • 4.5% of the 11.5% tax, or 39.1% (4.5 divided by 11.5) of the Vacation Rental TOT = $6,334,200
• 25% of the $6,334,200 to be set aside for Affordable Housing = $1,583,550 The accompanying resolution, if adopted, would establish a City Council policy that this percentage of TOT revenue generated from Vacation Rentals would be set aside each year for use by the City for the development, maintenance and operation of affordable housing programs. The proposed Resolution specifies that the policy is not intended to transform the Vacation Rental TOT into a “special tax,” and that the City Council could modify this policy in the future, should the Council wish to do so.

ALIGNMENT WITH STRATEGIC PLANNING:

This item aligns with the City Council identified major theme/principle of Forward-Thinking Governance, as well as Priority 1, Quality of Life.

Item 3E - Page 2
City Council Staff Report
June 5, 2023 -- Page 3
Consideration of TOT Set-Aside for Affordable Housing
FISCAL IMPACT:

Approximately $1.58 million to be set aside as committed fund balance in FY23 for future use toward Affordable Housing commitments. This will be an annual calculation to determine the amount of fund balance to be committed at the end of every fiscal year.

REVIEWED BY:

Acting Director of Finance: Kristopher J. Mooney
City Attorney: Jeffrey S. Ballinger
City Manager: Scott Stiles
ATTACHMENTS:

1. Resolution
Item 3E - Page 3
ATTACHMENT 1
Item 3E - Page 4
55575.18140\41241770.1
RESOLUTION NO. _____

A RESOLUTION OF THE CITY COUNCIL OF THE CITY OF

PALM SPRINGS, CALIFORNIA, ESTABLISHING A CITY

COUNCIL POLICY REGARDING THE USE OF A CERTAIN

PERCENTAGE OF TRANSIENT OCCUPANCY TAX (TOT)

FOR AFFORDABLE HOUSING PROGRAMS
WHEREAS, the City of Palm Springs (the “City”) is a charter city organized pursuant to Article XI, Section 5 of the California Constitution and pursuant to the authority so granted, the City has the power to make and enforce within its limits all ordinances and regulations with respect to municipal affairs not in conflict with its own charter; and such police powers include without limitation the ability to adopt regulations pertaining generally to the protection and promotion of the public health, safety, and welfare; and WHEREAS, pursuant to the Palm Springs Municipal Code (“PSMC”) Chapter 3.24, entitled Transient Occupancy Tax (“TOT”), the City currently collects TOT revenue within the boundaries of the City; and
WHEREAS, pursuant to PSMC Section 3.24.030(a) any “hotel” (as that term is defined) operating within the City shall collect and remit to the City a tax in the amount of eleven and one-half percent (11.5%) of the rent charged to the occupant; and WHEREAS, pursuant to PSMC Section 5.25.070(q) Owners of Vacation Rentals (including Homeshares), as these terms are defined in PSMC Section 5.25.030, are required to comply with all provisions of PSMC 3.24.030 concerning the payment of TOT and as such “Vacation Rental TOT” represents a subset of the TOT collected by the City under PSMC Section 3.24.030; and
WHEREAS, pursuant to PSMC Section 3.24.030(c)(2) the City shall deposit four and one-half percent (4.5%) of the foregoing TOT into the City’s general fund; and WHEREAS, the City’s general fund may be used for any lawful purpose of the City, including, without limitation, the funding of affordable housing programs to accommodate the development, maintenance and operation of affordable housing; and WHEREAS, California is experiencing a housing supply crisis, with housing demand far outstripping supply, California ranking 49th out of the 50 states in housing units per capita, in 2018; and
WHEREAS, the housing crisis harms families and individuals across California and has resulted in all of the following:
• Increased poverty and homelessness, especially first-time homelessness. • Forced lower income residents into crowded and unsafe housing in urban areas.
• Forced families and individuals into lower cost new housing in greenfields Item 3E - Page 5
55575.18140\41241770.1
at the urban-rural interface with longer commute times and a higher exposure to fire hazard.
• Forced public employees, health care providers, teachers, and others, including critical safety personnel, into more affordable housing farther from the communities they serve, which will exacerbate future disaster response challenges in high-cost, high-congestion areas and increase risk to life. • Driven families and individuals out of the state or into communities away from good schools and services, making the ZIP Code where one grew up the largest determinate of later access to opportunities and social mobility, disrupting family life, and increasing health problems due to long commutes that may exceed three hours per day.

WHEREAS, in 2018, the City Council adopted Resolution No. 24493, declaring a shelter crisis based on the finding that the health and safety of unsheltered persons is threatened by a lack of shelter; and
WHEREAS, in 2019, the California Legislature declared a statewide housing emergency, to be in effect until January 1, 2025; and
WHEREAS, the City finds that the use residential property for Vacation Rental, as defined above, has the potential to contribute to the affordable housing crisis by making such property unavailable for longer term tenancies or permanent housing needs; and WHEREAS, the purpose of this Resolution is to enhance the City’s ability to fund affordable housing programs in the public interest and to protect the public health and welfare by helping address the state and local affordable housing crisis; and WHEREAS, the City Council finds that the adoption and implementation of this Resolution set forth below is within the power and authority of the City to protect the public health, safety, and welfare of the City’s residents, businesses and visitors; and WHEREAS, all other legal prerequisites to the adoption of this Resolution have occurred.

NOW, THEREFORE, THE CITY COUNCIL OF THE CITY OF PALM SPRINGS DOES HEREBY RESOLVE AS FOLLOWS:

SECTION 1. Incorporation of Recitals. The City Council finds that all the facts, findings, and conclusions set forth above in this Resolution are true and correct and are incorporated herein by this reference.

SECTION 2. Set Aside of a Portion of Vacation Rental TOT for Funding of Affordable Housing Programs. The City Council hereby establishes, as a policy of the City of Palm Springs, that twenty five percent (25%) of the annual four and one half percent (4.5%) General Fund Portion of TOT revenue generated by Vacation Rentals (including Homeshares), as those terms are defined in Chapter 5.25 of the PSMC, be Item 3E - Page 6
55575.18140\41241770.1
directed to the development, maintenance and operation of affordable housing programs, as such programs may be adopted and amended from time to time by the City Council.

SECTION 3. Not a Special Tax. This Resolution establishes the policy of the City Council to set aside a portion of the Vacation Rental TOT (which is a general tax) for the purposes of affordable housing programs. This Resolution is not intended by the City Council, and shall not be interpreted in a way, as to create a special tax. This Resolution and the policy established by it may be modified by the City Council, now or in the future, by a simple majority vote.

SECTION 4. Retroactively Effective. This Resolution shall be retroactively effective as of July 1, 2022, and shall apply to the City’s Fiscal Year 2022/23 budget.

SECTION 5. CEQA. The City Council determines that the adoption of this Resolution is exempt from environmental review under the California Environmental Quality Act (“CEQA”) because this Resolution merely establishes a funding mechanism for the provision of affordable housing and, as such, this Resolution is not “an essential step culminating in action which may affect the environment” and environmental review required under CEQA will be performed when projects funded by the TOT are chosen and defined. (Kaufman & Broad-South Bay, Inc. v. Morgan Hill Unified School District, (1993) 9 Cal.App.4th 464).

SECTION 6. Adoption, Certification, and Publication. The City Clerk of the City of Palm Springs shall certify the passage and adoption of this Resolution. This Resolution shall take effect immediately upon its adoption.

SECTION 7. Severability. If any provision of this Resolution is found to be unconstitutional or otherwise invalid by any court of competent jurisdiction, that invalidity will not affect the remaining provisions of this Resolution, which can be implemented without the invalid provisions, and to this end, the provisions of this Resolution are declared to be severable.

PASSED, APPROVED AND ADOPTED at a regular meeting of the City Council of the City of Palm Springs on this ____ day of ________________, 2023.

GRACE GARNER
MAYOR
ATTEST:

BRENDA PREE

CITY CLERK
Item 3E - Page 7
55575.18140\41241770.1

CERTIFICATION

STATE OF CALIFORNIA )
COUNTY OF RIVERSIDE ) ss.

CITY OF PALM SPRINGS )
I, BRENDA PREE, City Clerk of the City of Palm Springs, California, do hereby certify that Resolution No. ____ is a full, true, and correct copy, and was duly adopted at a regular meeting of the Palm Springs City Council held on __________, 2023, by the following vote:

AYES:

NOES:

ABSENT:

ABSTAIN:

IN WITNESS WHEREOF, I have hereunto set my hand and affixed the official seal of the City of Palm Springs, California, this ______ day of ______________, 2023.

BRENDA PREE

CITY CLERK
Item 3E - Page 8