Mobile Food Unit Permit Application

  • Mobile Food Unit Permit Application

  • A completed application is to be submitted at least 10 business days prior to planned opening date. Permit fee is due at time of application. Pre-opening inspection does not guarantee a permit will be issued.

    PLEASE NOTE: Filling out this application does NOT guarantee you permission to operate. You MUST contact the Platte County Health Department and schedule an inspection in order to complete this application process.

  • Date*
     / /

  • Applicant must be owner or an officer of the Legal Ownership of the Mobile Food Unit

  • Date of Birth*
     / /

  • Mobile Food Unit Information

  • Type of Mobile Unit*
  • Ownership Information*
  • Format: (000) 000-0000.
  • Format: (000) 000-0000.

  • Food to be Served

  • Please check one or more of the boxes to indicate your cuisine type*
  • Do you prepare or serve potentially hazardous/TCS foods using any of the following methods? (Please check all that apply)*

  • The following items must be approved prior to issuance of a permit.

  • Water Source and Plumbing

  • Is water source and system of sufficient capacity?*
  • Is waste retention tank at least 15 percent larger than the water supply tank?*

  • Potable water tank must be able to store a minimum of 15 gallons.

  • Is water tank enclosed from the filling inlet to discharge outlet?*
  • Maintained in good repair?*
  • Is unit maintained in such manner that prevents the spilling or splattering of grease, water, food or trash on and public right-of-way where the unit will be serving?*

  • Hand Washing Sink

  • Is a hand sink provided*
  • Does hand sink have a mixing valve?*
  • Does hand sink provide hot and cold running water under mechanical pressure?*
  • Does hand sink provide hot water at a temperature of at least 100 degrees?*
  • Is hand sink conveniently located and accessible for employees?*
  • Is hand sink supplied with hand cleanser/sanitary towels or hand-drying devices?*
  • Is hand washing sign posted at hand sink?*

  • Three Compartment Sink

  • Is a three compartment sink provided?*
  • Is hot and cold water supplied to all three compartments of the sink?*
  • Are the compartments sufficient in size so that the largest utensil or equipment can be fully submerged?*

  • Walls, Ceilings and Overhead Protection

  • Are walls and ceilings constructed or painted of light color, smooth and easily cleanable, nonabsorbent materials?*
  • Is ceiling constructed so that all outer openings are protected and sealed?*
  • Is overhead protection provided and maintained in good repair?*
  • Does overhead protection cover all the unit's surfaces?*

  • Trash Receptacle

  • Is a receptacle or waste handling unit provided on mobile unit?*

  • Floors

  • Are floor materials grease resistant, easily cleanable and in good repair?*

  • Unit Maintenance

  • Is unit free of litter and unnecessary items?*
  • Is unit in good repair (no damage)?*

  • Toxic Materials

  • Is storage location away from food and food related items?*
  • Proper labeling?*
  • Is sanitizing test kit provided?*

  • Refrigeration/Freezer Units

  • Do mechanical refrigerators hold potentially hazardous/TCS food at 41 degrees?*
  • Does freezer hold food frozen?*
  • Are coolers equipped with draining plugs?*

  • Hot Folding Units

  • Do hot holding units hold food at 135 degrees or above?*

  • Thermometers

  • Are temperature measuring devices provided at all hot and cold holding units?*
  • Is a metal stem food thermometer provided for operator?*
  • Does thermometer scale read 0-220 degrees in 2-degree increments?*

  • Storage Areas

  • Are shelves easily cleanable and properly constructed?*
  • Is adequate shelving provided to store all items?*
  • Are food-related items stored 6 inches above floor?*

  • Equipment

  • Is permanent equipment properly sealed?*
  • Is equipment properly spaced for easy cleaning?*
  • Is all equipment attached to the unit and properly sealed?*

  • Food-Contact and Non-Contact Surfaces

  • Are all food-contact and non-contact surfaces in good condition, properly constructed, smooth and easily cleanable?*
  • Are all food-contact and non-contact surfaces clean to sight and touch?*

  • Ventilation

  • Is hood system adequate?*
  • Is hood system clean?*

  • Lighting

  • Is adequate lighting provided over food prep, utensil washing, storage and restroom areas?*
  • Are all light fixtures properly shielded in food prep and storage areas?*

  • Commissary

  • Will unit be reporting to commissary at least once a day?*
  • Is the commissary health permit in good standing?*
  • Does operator have access to commissary?*

  • Signage

  • Is business name and mobile unit number plainly indicated on the exterior of the mobile unit?*

  • Personal Attire

  • Are hair restraints provided for employees?*

  • Documents Stored on Unit

  • Is proof of current commissary agreement stored on the mobile unit?
  • Is the current commissary visit log stored on the mobile unit?

  • Additional Information

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  • If the commissary is not within the jurisdictional area of PCHD, the following is required.

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  • I, the undersigned, attest to the accuracy of information provided in this application and understand that any misrepresentation or omission of fact will render this application and any permit issued as invalid. I am familiar with the requirements of the Missouri Food Code and Platte County's local food protection ordinance (Platte County, Missouri Government Code, Title II. Chapter 230) and I understand that my food permit may be suspended or revoked by the Platte County Health Department for failure to comply with the provision in the Ordinance/Code. Once approved, I understand the mobile food unit permit is not transferrable from one person to another, from one location to another, or from one type of food service operation to another.

  • Date*
     / /

  • Permit Fee*

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      Permit Fee
      $100.00$100.00
        
      Total
      $0.00$0.00
      Debit or Credit Card
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