Mobile Food Vendor Service Base Requirements Sample Clauses

Mobile Food Vendor Service Base Requirements. Mobile food establishments licensed annually by the City, which serve prepared foods that are not pre-packaged shall have a licensed service base of operation consisting of an enclosed building of sufficient size to accommodate mobile units for servicing, cleaning, inspection and maintenance. Refer to the Eau Claire County Health Department for this determination. 1. Mobile food establishments that are licensed by the City and only vend individual prepackaged servings may not require a service base of operation. Refer to the Eau Claire County Health Department for this determination. 2. Mobile food establishments operating in conjunction with a permitted special event shall meet service base requirements as required by their respective permitting agency. 3. Mobile food establishments that are licensed by the City shall return to their service base not less than once in each twenty-four hours for servicing and maintenance and more often if necessary. 4. Service bases may be located within any zoning classification in the City of Altoona provided that the mobile food vendor conforms to all other provisions required by code, permit or ordinance, or unless otherwise specified within this ordinance. 5. Service bases located at a property classified as residential use in the City of Altoona: a. Applicants wishing to locate their service base in a residential zone within the City of Altoona shall obtain a conditional use permit for this accessory use and conform to associated provisions of chapter 19.24.050 of the Altoona Municipal Code. b. No more than one (1) mobile food establishment may be parked outdoors at a residential property at any given time and shall conform to appropriate parking requirements of that zoning classification. c. Service bases and associated uses must be inspected by the City of Altoona Building Inspector in addition to any other agency with inspection jurisdiction. d. Service bases must be built, maintained and inspected pursuant to commercial kitchen requirements. e. Spaces used for food preparation and storage of all business related materials must be physically separated from dwelling by not less than an accessible door. f. A separate exterior entrance directly into the service base must be provided; not less than two
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