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Compact Mobile Food Operations Construction Guidelines
Unpackaged Food
CMFO REQUIREMENTS FOR SELLING UNPACKAGED FOOD:
REQUIREMENTS Not handling raw meats,
raw poultry, or raw fish
Handling raw meats, raw
poultry, or raw fish
Health Permit Yes Yes
Plan Check Yes Yes
Hand sink Yes Yes
Warewashing sink No Yes
Water heater No Yes
Mechanical refrigeration for PHF Yes Yes
Commissary required Yes Yes
PLAN SUBMITTAL PROCESS:
This packet can be used to draw your proposed CMFO operation and submit to your local Environmental Health
Department for review and approval. You may draw your own plans using this document as guidance, but all
items listed in this document must be represented in your submitted plans. Plans must be reviewed and
approved prior to the issuance of a health permit. All items provided on the following pages are required.
1. Submit complete, easily readable plans that are drawn to scale and include equipment specifications along
with the applicable plan review fee. Drawings must show all four (4) sides and the top view of the CMFO
and a complete plumbing diagram.
2. Submit proposed menu and standard operating procedures (for food handling and the cleaning and
sanitizing of food-contact surfaces and utensils).
3. Once approved, submit an application for a Health Permit along with applicable fees to operate.
See the Plan Submittal Check List within this document for required information that must be submitted.
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Plan Submittal Check List:
CHECK BOX ITEMS TO PROVIDE ON PLANS
Menu or list of all items being sold.
Each piece of equipment and the location on the CMFO.
Make and model of all equipment. Attach specification sheets.
Completed table listing the material of finishes of the interior, exterior, and/or storage areas of the CMFO.
(See page 14 example)
Indicate equipment power source:
Battery
Propane Tank
First Aid Kit.
10 BC-rated fire extinguisher (required if electrical or gas equipment is used).
Identification on the CMFO:
Name of Facility, City, State, and Zip Code of the permit holder.
Lettering of the Facility Name: 3” high minimum
Lettering of the City, State, and Zip Code of the permit holder: 1” high minimum
Completed plan check application.
Completed Standard Operational Procedures for CMFOs.
Completed commissary letter.
NOTE: A signed copy by the commissary permit holder is required at the time of inspection/permitting.
CHECK BOX SINK AND PLUMBING REQUIREMENTS
CMFO NOT HANDLING RAW MEATS, RAW
POULTRY, OR RAW FISH
CMFO HANDLING RAW MEATS, RAW POULTRY,
OR RAW FISH
Handwashing Sink
Minimum dimensions: 9” wide X 9” long X 5” deep.
Warm water not required.
Handwashing Sink
Minimum dimensions: 9” wide X 9” long X 5” deep.
Warm water required
Warewashing Sink IS NOT REQUIRED if spare clear
utensils are provided.
NOTE: All utensils/equipment must be washed and
sanitized on a daily basis at the commissary and the
CMFO must be equipped with an adequate supply of
spare preparation and serving utensils when in use.
Warewashing Sink IS REQUIRED
An integral 3-compartment warewashing sink must
be provided that meets the following requirements:
Each sink compartment must have minimum
dimensions: 12” wide X 12” long X 10” deep OR
10” wide X 14” long X 10” deep.
The warewashing sink must be stainless steel and
equipped with dual integral drainboards that are at
least the size of one of the compartments.
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Potable Water Tanks
Minimum 5 gallons for handwashing.
Potable Water Tanks
Minimum 20 gallons required: 5 gallons for
handwashing and 15 gallons for warewashing
Additional capacity is needed if product water is
needed. All potable water tanks shall be
manufactured and listed to NSF standards for
potable water.
Water Heater
Not required
Water Heater
Handwashing sink - a water heater with minimum
0.5-gallon capacity or an instantaneous heater is
required and must be capable of supplying a
minimum of 100°F running water.
Warewashing sink - a minimum 4-gallon capacity
water heater is required and must be capable of
supplying a minimum of 120°F running water.
NOTE: Steam table reservoirs cannot be used as a
water heater.
Wastewater Tanks
Minimum capacity is 150% greater than the total capacity of provided potable water tanks. Where an ice
bin is provided for storage, display or service of food/beverage, an additional holding tank capacity
equal to one-third the volume of the bin must be provided. Multiple removeable tanks may be used.
Plumbing Lines
Potable water lines must be listed to NSF 61 for potable water. Waste lines cannot be the same color as
the hoses for potable water. Typical potable water line colors are clear, white, or blue. Typical wastewater
lines are black or grey.
Water Pump
Pump for potable water supply must be listed to NSF standards. No pump will be approved for drainage.
All liquid waste drainage must be done by gravity.
CHECK BOX EQUIPMENT
Certified Equipment
All equipment must be certified for sanitation (e.g. NSF, ETL, CSA, UL, NEMKO, etc.).
Mechanical Refrigeration
Required if handling potentially hazardous foods, capable of holding foods at or below 41°F.
Hot-holding Unit
Required if hot holding potentially hazardous foods, capable at hot holding at or above 135°F.
Storage compartments clean utensils and for the orderly storage of food items
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Food Compartment
Food preparation must be done within a food compartment.
Food compartments must be constructed from materials that are nontoxic, smooth, easily cleanable,
and durable and constructed to facilitate the cleaning of the interior and exterior of the compartment.
Food compartments must be heat resistant and built in a manner that does not contaminate food during
normal use. (See page xx for samples)
Typical equipment requiring a compartment includes, but is not limited to: hot dog steamer, Italian ice
serving freezer, fryer, griddle, and preparation table.
Typical equipment NOT requiring a compartment includes, but is not limited to: espresso machine,
microwave, ovens, air pots, blenders.
SIGNATURE AND ACKNOWLEDGEMENT
I certify that my operation on this CMFO does not and will not include any of the following: thawing, cooling of cooked
potentially hazardous foods (PHF), grinding raw ingredients or PHF, reheating PHF for hot holding (except steamed or
boiled hot dogs, and tamales in the original inedible wrapper), hot holding non-prepackaged PHF (except steamed or
boiled hot dogs, and tamales in the original inedible wrapper or food prepared at an approved permanent food facility),
washing of foods, cooking PHF for later use, and any operation requiring licensing through the California Department
of Food and Agriculture, Milk and Dairy Branch. Health & Safety Code, Section 113818
I declare under penalty of perjury that to the best of my knowledge and belief, the description of use and information
contained on this application and plans are correct and true. I hereby consent to all necessary inspections made
pursuant to law and incidental to the issuance of this review and the operation of this business. I also agree to conform
to all conditions, orders, and directions, issued pursuant to the California Health and Safety Code, and all applicable
County and City Ordinances. I understand that if the plans are incomplete due to a lack of any of the required
information, the plans will be rejected and upon resubmission, a plan recheck fee will be charged. I am aware that plan
check fees are not fully refundable once plans are reviewed. Plans are valid for one year after stamp of approval and
must be restamped within 60 days of expiration or they will be purged.
Authorized Signature: Date:
OFFICE USE ONLY
SCHEDULING INFORMATION APPROVAL STAMP
Plans are approved by the Department of Environmental
Health and Quality, Food and Housing Division and contingent
on the final inspection.
Your inspection is scheduled for: Time:
Assigned Specialist:
Contact Information:
LIST OF MENU/ITEMS BEING SOLD
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FINISH MATERIALS
*Raw wood not permitted to be used as exterior CMFO material
LOCATION/EQUIPMENT MATERIAL
Exterior of CMFO
Interior of CMFO
Food Storage Area
Food Preparation Compartment
Other:
FOOD SERVICE EQUIPMENT LIST
EQUIPMENT MANUFACTURER MODEL
POWER/GAS PLAN
Select all applicable options and fill in the blanks for each one:
DC Battery* (Quantity ) AC Battery (Quantity ) Propane Tank (Pounds ; Quantity )
*Requires Inverter
LEFT SIDE VIEW OF CMFO- Internal View Showing Equipment Placement
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RIGHT SIDE VIEW OF CMFO- Showing Customer Side
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TOP SIDE VIEW OF CMFO
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LEFT END FROM CUSTOMER SIDE VIEW OF CMFO
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RIGHT END FROM CUSTOMER SIDE VIEW OF C MFO