St. Louis City Revised Code Chapter 11.42 Part IX
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Chapter 11.42
RESTAURANTS
PART IX. MOBILE FOOD UNITS
Mobile food units or pushcarts shall comply with the requirements of this chapter, except as otherwise provided in this section and in Section 11.42.704.
A. The regulatory authority may impose additional requirements to protect against health hazards related to the conduct of the food service establishment as a mobile operation and may prohibit the sale of some or all potentially hazardous food; and
B. When no health hazard will result, may waive or modify requirements of this chapter relating to physical facilities, except those requirements of this chapter relating to physical facilities, except those requirements of Sections 11.42.712, 11.42.714, 11.42.716, 11.42.718 and 11.42.720. (Ord. 63699 (part), 1996.)
11.42.704 Mobile food service--Restricted operation.
Mobile food units or pushcarts serving only ready-to-eat food, packaged in individual servings, transported and stored under conditions meeting the requirements of this chapter, or beverages that are not potentially hazardous and are dispensed from covered urns or other protected equipment, need not comply with requirements of this chapter pertaining to water and sewage systems nor to those requirements pertaining to the cleaning and sanitization of equipment and utensils if the required equipment for cleaning and sanitization exists at the commissary. Hot tamales or frankfurters may also be prepared and served from these units or pushcarts. (Ord. 63699 (part), 1996.)
11.42.706 Mobile food service--Motorized wheeled vehicle requirements.
A. Every motor vehicle used by a mobile food dispenser in the conduct of said business shall comply with the following requirements:
1. The vehicle shall be enclosed with top and sides.
2. The interior floor, walls and ceiling of each vehicle shall be of smooth, not readily corrodible, impervious material capable of withstanding repeated washing and scrubbing and shall be finished in a light color. Each vehicle shall be well-painted, in good repair, in good sanitary condition, and shall not be used for any other purpose except as provided in this section.
3. The food service sections of the vehicle shall be insect-proof and rodent-proof.
4. The food service establishment reference number shall appear on both sides of the vehicle in letters at least two inches in height.
5. All food service equipment utilized in the mobile food operation shall be of easily cleanable construction and shall be maintained in good repair and shall be clean.
6. When required, a ventilation system shall be provided and operated in compliance with Section 11.42.320; and
B. Pushcarts shall comply with the following requirements:
1. Constructed of stainless steel or other corrosion-resistant, nonabsorbent material and shall be easily cleanable and durable under normal conditions.
2. All equipment utilized in the food service operation shall be National Sanitation Foundation (NSF) approved or equivalent.
3. Such additional features related to the safe dispensing of food, beverage and flavorings, may be required by the Health Officer.
4. The food service establishment reference number shall appear on both sides of the cart in letters at least (2) inches in height. (Ord. 63699 (part), 1996.)
11.42.708 Mobile food service--Refrigeration and heating equipment.
A. Adequate mechanical refrigeration or its equivalent as approved by the Health Officer shall be provided and all potentially hazardous food and other perishable products, including meat sandwiches, ice cream, ice milk, frozen dessert mix and frozen desserts, shall be stored in the vehicle at a temperature not in excess of 41 degrees F (5 degrees C).
B. Each hot food facility storing potentially hazardous food shall be equipped with a thermometer to indicate the internal temperature of the facility. The internal temperature of potentially hazardous food shall be 140 degrees F (60 degrees C) or above. (Ord. 63699 (part), 1996.)
11.42.710 Mobile food service--Single-service and single-use articles.
Only single-service and single-use articles shall be used. All single-service and single-use articles shall be stored in a clean place, properly handled, used only once and protected from contamination by customers, dust, dirt or insects. (Ord. 63699 (part), 1996.)
11.42.712 Mobile food service--Water system.
A. A mobile food unit requiring a water system shall have a potable water system under pressure. The system shall be of sufficient capacity to furnish enough hot and cold water for food preparation, utensil cleaning and sanitizing, and hand washing, in accordance with the requirement of this chapter.
B. The water inlet shall be located so that it will not be contaminated by waste discharge, road dust, oil, or grease, and it shall be kept capped unless being filled.
C. The water inlet shall be provided with a transition connection of a size or type that will prevent its use for any other service. All water distribution pipes or tubing shall be constructed and installed in accordance with the requirements of this chapter. (Ord. 63699 (part), 1996.)
11.42.714 Mobile food service--Waste retention.
A. If liquid waste results from operation of a mobile food unit, the waste shall be stored in a permanently installed retention tank that is of at least fifteen (15) percent larger capacity than the water supply tank. Liquid waste shall not be discharged from the retention tank when the mobile food unit is in motion.
B. All connections on the vehicle for servicing mobile food unit waste disposal facilities shall be of a different size or type than those used for supplying potable water to the mobile food unit. The waste connection shall be located lower than the water inlet connection to prevent contamination of the potable water system. (Ord. 63699 (part), 1996.)
11.42.716 Mobile food service--Commissary, base of operations.
A. Mobile food units or pushcarts shall operate from a commissary or other fixed food service establishment and shall report at least daily to such location for all supplies and for all cleaning and servicing operations.
B. The commissary or other fixed food service establishment used as a base of operation for mobile food units or pushcarts shall be constructed and operated in compliance with the requirements of this chapter. (Ord. 63699 (part), 1996.)
11.42.718 Mobile food service--Servicing.
A. A servicing area with overhead protection separated from the commissary operations shall be provided for supplying and maintaining mobile food units. This servicing area shall be constructed and operated in compliance with the requirements of this chapter.
B. This servicing area will not be required where only packaged food is placed on the mobile food unit or pushcart or where mobile food units do not contain waste retention tanks. (Ord. 63699 (part), 1996.)
11.42.720 Mobile food service--Servicing operations.
A. Potable water servicing equipment shall be installed according to law and shall be stored and handled in a way that protects the water and equipment from contamination.
B. The mobile food unit liquid waste retention tank, where used shall be thoroughly flushed and drained during the servicing operation. All liquid waste shall be discharged to a sanitary sewage disposal system in accordance with Section 11.42.512. (Ord. 63699 (part), 1996.)
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