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Page 1 of Vidal Pedraza [EMS From: Jeff Carruesco[EH] Sent: Friday, July 11 2014 2:54 PM To: mrstevegutwTez@gmail.com Cc: Vidal Pedraza [EH]; Leyna Huynh [EH] Subject: La Fiesta Mexicana Hi Steve, Below are the requwement for a satellite food cart: 1. The cart must be operated by owner or employee of the restaurant or market where it's parked 2. The cart must be mobile, in that it must be able to be brought into the approved commissary (the restaurant) for cleaning and servicing at least daily 3. The owner name, city, state, and zip must be on one side of the cart in at least 1-inch height letters 4. The name ae business must be on the cart in at least 3-inch height letters 5. All surfaces shall be smooth and cleanable 6. All equipnw t on the cart has to be commercial grade/restaurant grade equipment 7. AsserrA*V -t food is permitted from this cart ONLY. No food preparation is allowed. So, food must be coc6ed fully in the kitchen and brought out to the cart and held in steam tables and then tacos %- instance, can be assembled to order. 8. Tortillas arw. .wrmitted to be warmed on the flat grill. No other cooking on the grill allowed. 9. The entero- must be within a compartment; meaning it must be covered on 5 sides with a door openw% an the employee side so they can assemble food. So, the front, two sides, top, and back t-aw .;o be within glass or Plexiglas for protection from contamination and material muE be cleansho Then a hinged door or double door opening can be part of the compartment so the emptoyraw an assemble the customers food. 10. A handwasn smk shall be provided either on the cart itself or on an adjacent piece of equip,imp - sink shall be at least 9-inches by 9-inches in length and width and 5-inches deep. To pr a water to the handsink may require a pump or gravity flow might work. 11. Toilet for v yees must be within 200-feet of the cart. 12. Soap am rimer towel dispenser must be installed at the handwash sink on the cart. 13. A water hoowe+ with a capacity of/2 gallon shall be provided for handwashing. 14. A fresh water tank of at least 5-gallon capacity shall be provided. 15. A waste wonr tank of at least 7.5-gallon shall be provided. Waste water needs to be dumped in the restawant in janitor sink. 16. Hot water v40 be at least 100-degree F. Regarding the sno-cone table: Since we received multiple complaints from citizens on not only La Fiesta Mexicana bout also other businesses on S. EI Dorado that have food service outside, I am requiring that the sno-cones be done inside the business. If they compartmentalize the sno-cone machine similar to the taco cart above, install handwash sink then it can be outside but in an effort to be consistent with La Fiesta as well as other businesses then we need to give a consistent message. Thanks Steve, Jeff Jeff Carruesco, REHS Program Coordinator San Joaquin County Environmental Health Department 1868 E. Hazelton Ave 7/14/2014