PLAN REVIEW (MOBILE FOOD SERVICE)

1. Plans & Submission Requirements

Equipment cut sheets included
Plumbing schedule included
Mechanical schedule included
Floor plans drawn to scale or with dimensions shown
Equipment layout provided
Finish schedule for floors, walls, and ceilings included

2. Vehicle Construction & Security

Vehicle fully enclosed, vermin and rodent-proof
All outer openings sealed
Self-closing doors and windows where needed
Screens installed on doors and windows
Business name printed in 4-inch letters on both sides of vehicle

3. Equipment & Temperature Control

All equipment commercial-grade (NSF-approved or equivalent)
Refrigerators provided with thermometers
Steam tables provided with thermometers
Cold food held at 40°F or below
Hot food held at 135°F or above
Vehicle has adequate power supply to maintain food at or below 41°F
Plan submitted for maintaining proper food temperatures during travel and non-operating hours

4. Food Storage

Adequate storage provided for menu items
Additional storage provided on vehicle or approved commissary
All food stored in commercial kitchen or approved facility
No food stored at home or private residence

5. Handwashing Facilities

Hot and cold running water through mixing faucet
Adequate water pressure available
Convenient access at all times
Soap dispenser provided
Approved hand drying method provided (paper towels or equivalent)
Splash guard or separation from food prep areas provided

6. Dishwashing Facilities

Three-compartment utensil sink or pot (commercial-grade, NSF approved or equivalent)
Drain board provided on at least one side
Dedicated faucet installed on vehicle
Adequate hot water provided for all sinks and warewashing

7. Water & Wastewater Systems

Adequate potable water supply provided
Minimum 30-gallon fresh water tank installed
Food-grade NSF hose used only for potable water
Wastewater tank at least 15% larger than fresh water tank
Dedicated wastewater hose provided
Wastewater disposed at approved site

8. Surfaces, Lighting, Floors, Walls & Ceilings

Food contact surfaces smooth and cleanable
Adequate lighting in prep and storage areas
Lighting fixtures protected from breakage
Floors smooth, cleanable, non-absorbent material
Walls and ceilings smooth and cleanable
Walls light-colored and approved finish
Joints between walls and floors coved and sealed

9. Ventilation & Cooking Equipment

Cooking and grilling equipment properly vented
Clean-type filters installed where required
Fire authority approval obtained prior to inspection

10. Operations, Commissary & Compliance

Operating locations provided via route, email, website, or social media
Commissary is a licensed commercial food establishment (renewed yearly)
Vehicle returns to commissary at approved frequency
Commissary maintains usage logs
Compliance with Utah Administrative Code R392-100
Commissary provides adequate storage and electrical hook-ups as needed

Last reviewed: 4/21/2026