Vehicle Inspection Program

Frequently Asked Questions

1. How can I obtain a printed copy of Cal Code?

Effective July 1, 2007, a printed copy of Cal Code can be downloaded from www.publichealth.lacounty.gov/eh.

2. What will happen to the cart I have now?

Effective July 1, 2007, the California Uniform Retail Food Facilities Law (CURFFL) will be repealed and will be replaced by the California Retail Food Code (Cal Code). Mobile Food Facilities under a current Public Health Permit, will continue to operate as permitted under CURFFL, until there is a change of ownership; a significant change of menu occurs; the permit is revoked or cancelled; or the permit lapses.

3. Does the owner of a mobile food facility have additional responsibilities under the new code?

The owner or permit holder shall instruct all food employees about personal hygiene and food safety. The owner is also required to report certain illnesses (see website for list and additional information).

4. What is a mobile food facility under the new law?

A mobile food facility means any vehicle used in conjunction with a commissary or other permanent food facility upon which food is sold or distributed at retail. This includes both mobile food preparation units (MFPU) and carts.

5. What kind of foods can I cook on a cart under Cal Code?

Limited food preparation is approved for unenclosed mobile food facilities (carts) and includes any foods that are heated, fried, baked, roasted, popped, blended, or assembled. It also includes bulk dispensing of non-potentially hazardous beverages; slicing and chopping of food on a heated cooking surface during the cooking process; and cooking and seasoning to order. Cal Code does not allow hot-holding, i.e. steaming hot dogs, on a cart.

6. What kind of foods can I cook on a lunch truck?

There are no changes to the foods that can be cooked on a fully enclosed mobile food facility (MFPU).

7. How can I get a health permit to grill hot dogs on a cart?

A mobile food facility must meet the requirements of Cal Code in order to grill. Two of the requirements are the installation of a three compartment warewashing sink and a mechanical refrigeration system. A plan submittal is required.

8. Will I be able to cut fruit on a new cart after July 1, 2007?

No, a fully enclosed mobile food facility is required for slicing and chopping of fruit, unless you have an approved plan.

9. Do I need a warewashing sink on my cart? How large does the sink have to be?

Mobile food facilities where nonprepackaged food is cooked, blended, or otherwise prepared shall provide a warewashing sink with at least three compartments with two integral metal drain boards. The dimensions of each compartment shall be at least 12 inches wide, 12 inches long and 10 inches deep or large enough to accommodate the cleaning of the largest utensil (if the utensil is larger than the sink compartment).

10. If I had an inspection at headquarters, how long do I have to apply for my Public Health Permit?

A Public Health Permit must be obtained within 30 days from the date of the inspection. After 30 days, a new inspection is required.

11. Why can’t I store a mobile food facility at home?

A mobile food facility is required to be stored and serviced at a commissary or other approved location. A list of approved commissaries is available on the website and at Headquarters.

12. Do I need a Certified Food Handler Training Certificate?

Food facilities that prepare, handle, or serve nonprepackaged potentially hazardous food shall have an employee who has successfully passed an approved and accredited food safety certification examination. There shall be at least one food safety certified owner or employee at each food facility. No certified person may serve at any other food facility as the person required to be certified.

13. How often do I need to take the Certified Handler Training class?

The certificate is valid for five years.

14. Why don’t mobile food facilities have letter grades like restaurants and markets?

The inspection and enforcement procedure for mobile food facilities is much different from restaurants and markets. Restaurants and markets are fixed food facilities. Many mobile food facilities have specific service stops, which put a limit on the actual time spent on the inspection. In order to grade, a comprehensive inspection is required. Due to the time limit, inspections of mobile food facilities are not comprehensive, but are an assessment of the most significant public health violations. In addition, a mobile food facility may be closed for a significant violation, but if judged on the point system, the final score may be a passing grade and would be misleading to the public.