California Code of Regulations › Title 17 - Public Health › Division 1 - State Department of Health Services › Chapter 5 - Sanitation (Environmental) › Subchapter 2 - Foods and Drugs › Group 1 - RULES AND REGULATIONS › Article 10 - MOBILE FOOD PREPARATION UNITS › Section 13603 - Interior Requirements

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) At
						least a two-compartment metal sink equipped with hot and cold running water with
						dual integral metal drainboards, installed with at least 1/8 inch per foot slope
						toward the sink, and fabricated with a minimum of 1/2 inch lip or rim to prevent the
						draining liquid from spilling onto the floor shall be provided. The dimensions of
						each compartment shall be at least 12 inches wide, 12 inches long, and 10 inches
						deep. Each drainboard shall be at least the size of one of the sink compartments.
If multi-use eating and drinking utensils are used, the sink
						  shall have three compartments; each compartment with a minimum size of 12" x 12" x
						  10." The drainboards shall be at least 12" x 12." Drainboards for a
						  three-compartment sink shall comply with the requirements of drainboards for a
						  two-compartment sink.
The sink shall be equipped with a mixing faucet and shall be
						  provided with a swivel spigot capable of servicing any sink compartment individually
						  as desired.
(b) Hand washing
						facilities, including a lavatory supplied with hot and cold running water with a
						mixing type faucet, hand washing detergent or soap and single-service sanitary
						towels in permanently installed dispensing devices shall be provided and maintained
						in each mobile food preparation unit. The hand washing facilities shall be separate
						from the utensil washing sinks. The lavatory basin must have a minimum dimension of
						9" x 9" in width and 5 inches in depth. The hand washing facilities shall be
						separated from the utensil washing sinks by a metal guard with a height of at least
						three inches, and extending from the back edge of the drainboard to the front edge
						of the drainboard, the corners of the barrier to be rounded. No separation barrier
						is required if the distance between the hand washing sink and the utensil
						drainboards is two or more feet. Mobile food preparation vehicles in operation and
						built before the effective date of the regulations adopted December 5, 1969, may be
						accepted without separate hand wash basins until January 1, 1975, at which time they
						must comply with the regulations or discontinue operation.
(c) Floors, walls, and ceilings shall be
						constructed so that the surfaces are impervious, smooth and cleanable. Floor
						surfaces shall provide employee safety from slipping. The juncture of the floors and
						walls shall be covered with the floor surface extending up the wall at least four
						inches. In all mobile food preparation units constructed after the effective date of
						these regulations there shall be a clear, unobstructed height over the aisle-way
						portion of the unit of at least 76 inches from floor to ceiling, and a minimum of 30
						inches of unobstructed horizontal aisle space.
(d) Construction joints and seams shall be sealed
						to provide smooth, easily cleanable surfaces. Soldered joints and seams shall be
						smooth to the touch. Silicone sealant or equivalent waterproof compounds shall be
						acceptable, providing they prevent the entrance of liquid waste or vermin.
(e) All equipment shall be so installed as to be
						easily cleaned, prevent vermin harborage and provide adequate access for service and
						maintenance. Equipment shall be spaced apart for easy cleaning or shall be sealed
						together. Food equipment and machinery set apart from adjacent equipment or
						machinery, or the clearance between the top of the counter, or the bottom of a piece
						of equipment with a rigid utility connection, shall provide a minimum width of three
						inches of unobstructed space for sanitary maintenance beneath the counter equipment
						or the sides of adjacent equipment. Food equipment or machinery of a size and weight
						that can be easily picked up and moved by one person, and with a flex connection
						need not comply with minimum leg height requirement. No threads, nuts, or rivets
						shall be exposed where they interfere with cleaning. Should such threads, nuts, or
						rivets interfere with cleaning they shall be capped.
On existing mobile food preparation units and equipment with
						  exposed threads, nuts, screws, or rivets that can be cleaned with the usual, easily
						  available cleaning equipment such as brushes, brooms, mops, cleaning cloths, or with
						  steam, or flushing with water, shall be acceptable if maintained in a clean and
						  sanitary condition.
(f) All
						equipment shall be sealed to the floor to prevent moisture from getting under the
						equipment or it shall be raised at least six inches off the floor by means of an
						easily cleanable leg and foot.
(g)
						Equipment, including the interior of cabinet units or compartments, shall be
						constructed so as to have smooth, easily accessible, and easily cleanable surfaces
						(free from channels, crevices, flanges, ledges, or other cleaning obstructions).
						Unfinished wooden surfaces are not permitted. Food contact surfaces shall be
						constructed of metal, high pressure laminated plastics, or laminated hardwood. These
						surfaces must be kept free of cracks, cuts, and other obstructions which would
						interfere with proper cleaning.
(h) All
						utensils shall be designed and constructed so as to be easily cleanable and shall be
						made of nontoxic materials.
(i) Space
						around pipes, conduits, or hoses that extend through cabinets, floors, or outer
						walls shall be sealed. The closure shall be smooth and easily cleanable.
(j) Light bulbs, tubes, etc., shall be covered
						with a completely enclosed plastic safety shield or its equivalent. Light fixtures
						shall be installed so as to not constitute a hazard to personnel or food
						materials.
(k) Waste receptacles shall
						be provided inside of the vehicle. They shall be constructed so as to be smooth,
						nonabsorbent and easily cleanable, and kept clean.
(l) No smoking signs and signs directing proper
						hand washing shall be posted in the food preparation area.
(m) The interior of the mobile food preparation
						unit and all equipment and utensils in the unit shall be kept clean and in good
						repair and free of vermin.
1. Amendment
						  filed 11-28-72; effective thirtieth day thereafter. Approved by Building Standards
						  Commission November 10, 1972 (Register 72, No.
						  49).