The reason you don't see "Hot Trucks" in this area is that under Health Dept rules to operate one you have to meet the following:
1- Operate from a commissary meeting all requirements of 420-3-22-.09. The commissary
must have, at a minimum, facilities to store food at the required temperatures, a toilet facility
and, except when all food is prepackaged, fill potable water tanks, empty wastewater tanks,
provide a handwashing sink, provide an appropriate warewashing sink and all required items of
the Food Sanitation Rules. If food preparation activities on the mobile unit generate grease or
grease laden vapors, the commissary must have a grease trap in accordance with local
requirements.
2- Operate from a permitted food service establishment (which may be a separately -
owned business under the restrictions of 420-3-22-.09) with facilities to store food at the
required temperatures, a toilet facility and, except when all food is prepackaged, fill potable
water tanks, empty wastewater tanks, provide a handwashing sink, provide an appropriate
warewashing sink and all required items of the Food Sanitation Rules. If food preparation
activities on the mobile unit generate grease or grease laden vapors, the commissary must have
a grease trap in accordance with local requirements.
3- Handwashing facility on-board the mobile unit; potable (drinking) water tank securely
affixed on-board; waste water holding tank securely affixed on-board, 15% larger than the
potable water tank; warm water (100°F) provided at all times in adequate amounts.
4- Three-compartment sink on-board with chemical test papers available and used.
5- Two-compartment sink on-board with chemical test papers provided and used.
6- Refrigeration/cold holding facilities on-board and/or facilities for hot holding food onboard,
thermometers provided and used.
7- Four sets of food handling utensils, properly sanitized and prewrapped, on-board.
(CHECK WITH THE LOCAL COUNTY HEALTH DEPARTMENT WHERE OPERATION
IS PROPOSED TO VERIFY IF THIS OPTION IS ALLOWED).
8- Cooking facilities on-board, to include thermometers, water under pumped pressure to
all sinks, sufficient ventilation to remove vapors and smoke from the cooking area, screens or
effective forced air barriers, self closing doors, shielded lights, and smooth, non-absorbent,
easily cleanable floors, walls, and ceilings.
9- Transport entire mobile unit to commissary daily.
10 - (For vehicles used for dispensing only raw fish or shrimp) Maintain product in direct
contact with ice with meltwater contained until delivery is completed. Meltwater shall be
disposed in a sanitary manner at the commissary or in accordance with law. Insulated
containers and all necessary articles used for dispensing must be in an enclosed part of the
vehicle, such as in a covered bed of a pick-up or inside a van. The commissary must have the
capability to wash, rinse, and sanitize all food contact surfaces, and for cleaning the vehicle.
