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Mobile Unit Information

Environmental Health
633 Walnut Street Abilene, TX 79601
Email Foodtruck Usergroup
(325) 676-6291
FAX (325) 676-6289
This application must be completed by the establishment owner or operator.
This review package, fully completed with attachments, must be submitted before Environmental Health Department staff can proceed with permitting. Failure to include all requested material will delay your review. Once review package and plans are submitted and deemed complete, Environmental Health Department staff will respond within 10 working days. Response of “see plans” will not be accepted. Applicant must complete each section of this document for approval. Please provide our department with phone number and email contact information of the person in charge of your project in order for your assigned inspector to address questions they may have in regards to your application.
Name of Facility
Date
Date
1. Mobile Unit Information
Name of Unit
Address Where Mobile Unit will be Stored
Planning Unit
Phone
Emergency Contact Phone
Facility Website
Facility Email Address
Licence Plate Number on Unit
VIN Number of Unit (if applicable)
Attach detailed drawing of Unit showing placement of all equipment and plumbing.
Photo of the front of the unit
Photo of the back of the unit
Photo of one side of the unit
Photo of the other side of the unit
Photo of the inside of the unit
Photo 2 of the inside of the unit
Unit Type
1. Push Cart
2. Trailer
3. Motorized
4. Roadside Vendor
5. Other
If Other, please describe:
Unit Construction
1. New Commercial Built NSF Certified
2. Used Commercial Build NSF Certified
3. Converted Trailer or Truck
4. Self Fabricated
Will there be support trailer(s)?
1. Yes
2. No
If Yes, please describe unit and what purpose it will serve.
This includes smokers towed behind mobile unit which a physical barrier shall be provided for barbecue pits and grills for separation from the public.
Central Preparation Facility Permission to Use Form
If using a Central Preparation Facility, please fill out the Central Preparation Facility Permission to Use form after completing this form.
Mobile Food Unit Food Preparation & Vending Location Form
Please fill out the Mobile Food Unit Location form after completing this form.
*Schedule is required to allow the Health Dept. to conduct inspections during operational times. Food Preparation and Vending Location schedule sent in by 1st of the month. If there isn’t a schedule, then notify Environmental Health by the 1st of the month. Changes in vending, at Vendors discretion, submit 24-hour notification to Environmental Health. Nonscheduled vending: After 2 warnings, 3rd violation may result in permit revocation.
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Owner & Applicant Information

2. Owner Information

You must provide a valid contact phone number that will be answered when unit is in operation. You must provide a valid email address.
Name
Phone
Address
City
State
Zip Code
Alternate Phone
Fax
Email
Website
3. Applicant Information
Same as Owner Information
1. Yes
2. No
Name
Phone
Address
City
State
Zip Code
Alternate Phone
Fax
Email
Website
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Permits & Applications

4. Authority/Department Permits & Applications

I have submitted plans/applications to the following (where applicable) on the dates listed:
Fats, Oil & Grease Office (FOG)
Fats, Oil & Grease Office (FOG)
(325) 437-4505
*Environmental Health Division will not issue a food service permit to applicant until Fats, Oil, and Grease has approved their location for waste water disposal.
Fire Marshal (Fire Prevention)
Fire Marshal (Fire Prevention)
(325) 676-6434
*Prior to permitting, a fire code permit from the fire marshal must be obtained.
Electrical Letter from Master Electrician
Electrical Letter from Master Electrician
Upload Master Electrician Letter
Please upload a copy of your Master Electrician Letter
* The complete electrical system, from source of equipment, shall be evaluated and confirmed by a Master Electrician to have sufficient service capacity and wiring to operate all electrical equipment at required capacities under all circumstance. This certification shall be submitted in writing on a document bearing the electrical business letter head, dated, and signed by the Master Electrician. The form shall bear the License Number of the electrician for verification purposes. This form shall be submitted prior to any inspections for permit.
A new electrical letter will be required for any mobile food unit that has not had an annual permit for the last 12 months by the City of Abilene. All mobile food units will provide an updated electrical letter every three years (36 months).
Sales Tax Certificate
Sales Tax Certificate
Upload Sales Tax Certificate
Please upload a copy of your Sales Tax Certificate
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Food Supply & Storage

5. Food Supply & Storage

All food must be from an approved source. All food must be stored on/in Mobile Food Unit. No food for service may be stored at home.
Where will frozen or refrigerated food be purchased?
Where will dry goods be purchased?
Provide information on the number of units and the amount of space in each unit (in cubic feet) allocated for the following:
Dry Storage
Total
Refrigerated Storage
Total
Frozen Storage
Total
Identify the location of containers that will be used to store bulk food products (rice, flour, sugar, spices, etc). Containers must be food grade.
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Food Preparation Procedures

6. Food Preparation Procedures
List all of your menu items.
Explain the handling/preparation procedures for the following categories of food. Describe the process from receiving to service.
Ready-to-Eat Food (e.g. salad, cold sandwiches, precooked meats, canned/bagged, tort product, produce, fruit)
- How the food will arrive (frozen, fresh, packaged, etc.).
- Where the food will be stored.
- Where (prep table, sink, counter, etc.) the food will be washed, cut, marinated, breaded, cooked, etc.
- How will the food be handled/prepared?
- Explain the hot hold and cold hold procedure for your food
- How and when will food temperatures be checked during operation?
- Include the water usage in each step of the above processes; include dishwashing
  and hand washing.
Poultry
- How the food will arrive (frozen, fresh, packaged, etc.).
- Where the food will be stored.
- Where (prep table, sink, counter, etc.) the food will be washed, cut, marinated, breaded, cooked, etc.
- How will the food be handled/prepared?
- Explain the hot hold and cold hold procedure for your food items.
- How and when will food item temperatures be checked during operation?
- Include the water usage in each step of the above processes; include dishwashing and hand washing.
Beef
- How the food will arrive (frozen, fresh, packaged, etc.).
- Where the food will be stored.
- Where (prep table, sink, counter, etc.) the food will be washed, cut, marinated, breaded, cooked, etc.
- How will the food be handled/prepared?
- Explain the hot hold and cold hold procedure for your food items.
- How and when will food item temperatures be checked during operation?
- Include the water usage in each step of the above processes; include dishwashing and hand washing.
Pork
- How the food will arrive (frozen, fresh, packaged, etc.).
- Where the food will be stored.
- Where (prep table, sink, counter, etc.) the food will be washed, cut, marinated, breaded, cooked, etc.
- How will the food be handled/prepared?
- Explain the hot hold and cold hold procedure for your food items.
- How and when will food item temperatures be checked during operation?
- Include the water usage in each step of the above processes; include dishwashing and hand washing.
Seafood
- How the food will arrive (frozen, fresh, packaged, etc.).
- Where the food will be stored.
- Where (prep table, sink, counter, etc.) the food will be washed, cut, marinated, breaded, cooked, etc.
- How will the food be handled/prepared?
- Explain the hot hold and cold hold procedure for your food items.
- How and when will food item temperatures be checked during operation?
- Include the water usage in each step of the above processes; include dishwashing and hand washing.
7. Special Processes
The following special processes are not allowed in mobile food units.
ROP (Reduced Oxygen Packaging) including vacuum packaging, cook-chill, non-continuous cooking, etc.; use of additives to render a food non- TCS food, curing and smoking for preservation; and molluscan shellfish tanks are not allowed for mobile food units
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Hot/Cold Holding

Unit Information

12. Finish Schedule
Indicate which materials (stainless steel, Fiberglass Reinforced Panels (FRP), 4” plastic covered molding, etc.) will be used in the following areas of the Mobile Unit:
Floor
Floor/Wall Juncture
Walls
Ceiling
Identify the finishes of cabinets, countertops, food contact surfaces, work surfaces, cabinets and shelving:
Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable.
13. Pest/Rodent Control
Screening is required
Will all outside doors be self-closing & rodent-proof?
1. Yes
2. No
Will screens be provided on all entrances open to the outside?
1. Yes
2. No
Will all openable windows have a minimum of #16 mesh screening?
1. Yes
2. No
Identify how all pipes, electrical conduits, or openings to the outside will be sealed.
14. Refuse, Recyclables, & Returnables
Where will refuse/garbage be stored inside of the Mobile Food Unit?
Where will refuse/garbage generated in the Mobile Food Unit be disposed of?
Identify how and where garbage cans and floor mats will be cleaned.
Identify location of grease/oil storage containers.
How will grease/oils be disposed of?
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Unit Information 2

Washing

18. Warewashing
Identify the length, width, and depth of the compartments of the 3-compartment sink:
Sink
Length
Width
Depth
Will the largest pot and pan fit into each compartment of the 3-compartment sink?
1. Yes
2. No
If no, Mobile Food Unit must be associated with a City of Abilene Permitted Food Establishment.
Identify the length, width, and depth of the compartments of the 2-compartment sink:
Sink
Length
Width
Depth
Describe size, location, and type (drainboards, wall mounted or overhead shelves, stationary or portable racks) of air drying space.
Total square feet of air drying space available
What type of sanitizer will be used in 3-compartment sink? Chemical? Indicate type.
19. Handwashing Sink(s)
Identify the location(s) of the handwashing sink(s)
Soap & paper towels must be located by hand wash sink. Water temperature must be a minimum of 100°F and under pressure.
20. Other
Identify the location for the storage of poisonous or toxic materials.
Where will cleaning and sanitizing solutions be stored at workstations? How will these items be separated from food and food contact surfaces?
Identify location of clean linen and soiled linen storage.
Identify location & procedures for cleaning & resupplying Mobile Food Unit.
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Checklist

Signature Page

STATEMENT:
I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission form City of Abilene Environmental Health Department may delay final approval. I fully understand that a new permit application will be required for any mobile food unit that has not had an annual permit for the last 12 months by the City of Abilene. All mobile food units will provide an updated permit application every three years (36 months).
Signature
Date
Date
Approval of these plans and specification by the City of Abilene Environmental Health Department does not indicate compliance with any other code, law or regulation that may be required- federal, state, or local.

An annual mobile food truck pre-permitting inspection of the unit with equipment in place and operational will be necessary to determine if it complies with the local and state laws governing Mobile food service establishments.

Leave This Blank:

1. Receive an email copy of this form.
Email address

This field is not part of the form submission.
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Application for Mobile Food Vendors & Variance for Central Preparation

Steps

Mobile Unit Information

Owner & Applicant Information

Permits & Applications

Food Supply & Storage

Food Preparation Procedures

Hot/Cold Holding

Unit Information

Unit Information 2

Washing

Checklist

Signature Page

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