Guide to preparing your mobile food facility for inspection
Here are tips to help you prepare food safely in your mobile food facility
HOT
- Hot water must measure at least 120°F at the warewash sink faucet.
- Warm water must measure at least 100°F at the handwash sink faucet.
- Potentially hazardous foods, in steamtables, must be maintained at least 135°F or higher.
COLD
- Potentially hazardous foods, inside refrigerators, must be maintained at 41°F or below.
- Sink faucets must also have cold running water available.
CLEAN
- All plumbing fixtures, including water tanks, must be free of leaks and defects.
- Floors, walls, and ceilings must be maintained clean.
- Mobile food facilities must return to a commissary daily for vehicle servicing.
OPERATION
- Liquid hand soap and paper towels are supplied adjacent to handwash sink.
- Mobile food facility is equipped with reliable auxiliary power such as a generator.
- Mobile food facility is operating within 200 feet of a restroom.