Mobile Food Service Approval Procedures

A “mobile food unit” is defined as a vehicle-mounted service establishment designed to be readily movable. You must obtain an annual permit from your local health department prior to serving the public. The permit fee is $200.00 per calendar year from January 1st to December 31st.
Plans for mobile food service units must be submitted to the Bullitt County Health Department for review before construction, alteration, or use of the unit. Click here for the review application.

 

Process checklist:
 

1. Must complete a plumbing plan application form. Plans must be submitted and prepared by a licensed plumber and include a riser diagram (See appendix), and be in accordance with the Kentucky State plumbing code. This must show all sinks, tanks, and water heaters. Click here for the application.

2. Must provide a completed floor plan for the entire mobile unit, indicating all essential equipment requirements for hand sink(s), three (3) compartment sink, fresh water holding tank, and waste tanks. This must include equipment layout with equipment labeled or a legend.

   1. Kitchen waste tanks must be 50% larger than the freshwater tank and NSF approved.

   2. Installing an under-the-sink grease trap is recommended to comply with other cities or counties that may require it.

   3. Floor planning apps can be used:

      • ​Floorplanner.com

      • Roomsketcher.com

      • Smartdraw.com

      • Magicplan app

3. ​​Must complete an application for a permit. Click here for the application.

4. Must become a certified food manager. Click here for more information on obtaining this certification.

5. Must provide a plan for wastewater disposal and submit it to the Bullitt County Health Department.

6. Once construction is complete, the mobile unit must be brought to the health department for inspection and verification that all necessary fixtures are working properly.

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For a permit to be issued the following requirements must be met:

 

• Three compartment sink

  • Must be large enough to submerge the largest equipment/utensil to be washed. Dish soap and approved sanitizer with corresponding testing strips (chlorine or quaternary ammonium) must be used.

• ​Waste tank sized 50% larger than the freshwater tank

• Freshwater tank system that must provide enough water for all preparation, handwashing, and cleaning requirements for a full day operation. Minimum size freshwater tank is 20 gallons.

• Hand Sink

  • ​Supplied with hand soap and disposable towels with available waste receptacle and handwashing signage

• ​Hot and cold water under pressure

• A hood ventilation system with removable filters and mechanical ventilation to the outside, and automatic fire suppression is required over cooking surfaces, per Kentucky state fire marshal. Click here for more information.

  • ​Must have at least one 2A-40BC Fire extinguisher

• ​Thermometers must be available and located in all coolers and freezers. A metal stem thermometer must be available for all cooked food.

• Toilet facilities are available near the area of operation

• Screening or air curtains to prevent entrance of flying insects

• Shielded, coated, or otherwise shatter-resistant light fixtures

• Floors, walls, and ceilings must be smooth, easily cleanable, non-absorbent, and durable.