Mobile food Establishment Application Checklist for Mobile Food Application
Food and Health Safety Division * 401 N. Elm St. Denton, TX 76201 * 940‐349‐8360 * 940‐349‐7208 Fax
Provide proof of the following when applying for a Mobile Food Establishment permit in the City of Denton. If
any of the items below are missing from your application packet, your permit may not be issued.
□ Proof of Texas Sales and Use Tax Permit
□ Itinerary of your Route. This itinerary shall include all locations where sales will occur. Your itinerary shall
be updated when your route changes. Changes in your route may be submitted via email or fax to the Food
and Health Safety Division.
□ Permission to use Restrooms agreement. If you choose to be at one location for more than one hour, a
written agreement from the location owner shall be submitted to the Food and Health Safety Division.
Use of the Restroom agreement is proof that you have permission to use the property owner’s restroom.
The restroom shall be located within 500 feet of the mobile food establishment, shall have flushable toilets,
hot water, and be accessible during all hours of operation. A copy of this agreement shall also be kept in the unit.
□ Commissary Service Verification Agreement. This agreement shows that your mobile food establishment is
affiliated with an approved commissary. The commissary shall be your base of operation.
□ Type I Hood Inspection. If your cooking produces grease or smoke, you are required to have a Type I hood
and you will be required to have an approval from the Fire Inspections Unit prior to Food and Health Safety
Division approval. Contact the Fire Inspections Unit at 940‐349‐8355. A Type I hood is required over griddles,
fryers, broilers, ovens, ranges, and wok ranges.
□ Current Vehicle License Plate and Registration
□ Adequate Potable & Wastewater Capacities. Wastewater tank shall be sized with a minimum capacity of
15% larger than potable water tank’s capacity.
□ Water Tank Security. All tanks shall be permanently mounted
□ Wastewater Tank Clean‐Out Valve. Clean‐out valve shall be located on the exterior of unit; diameter of
clean out shall be 1” in diameter or larger and may not be the same size as potable water fill up valve; clean‐
out valve shall be located at height below clean water fill up valve.
□ Hand Washing Sink. A hand wash sink that is conveniently located with hot and cold water under pressure,
liquid soap, and paper towels.
□ Ware Wash Sink. A 3‐compartment ware wash sink with hot and cold water under pressure, a fill faucet
able to reach all compartments, each compartment shall be capable of holding water, and each compartment
shall be large enough to fully submerge all food contact wares that require regular washing.
Checklist for Mobile Food Application
Food and Health Safety Division * 401 N. Elm St. Denton, TX 76201 * 940‐349‐8360 * 940‐349‐7208 Fax
The following food service requirements shall be met before your application for a mobile food
establishment permit may be approved:
▪ Pre‐packaged food shall be labeled according to Texas Food Manufacturer’s regulations.
▪ All food shall come from an approved source. Home preparation or home storage of food is PROHIBITED.
▪ Post business name on each side of vehicle with a minimum of 4‐inch letters.
▪ Refrigeration units shall maintain cold food at 41 degrees or below.
▪ Hot holds shall maintain a food temperature at 135 degrees or above.
▪ Provide working thermometers in refrigeration units and in hot hold units
▪ Provide hot and cold running water
▪ Provide a three compartment sink
▪ Provide a hand washing sink
▪ Provide a retention tank with cap
▪ Provide an approval from the Fire Marshal’s office for any type I hood.
▪ All food and non‐food contact surfaces shall be clean and in good repair.
▪ Vehicle shall not be permitted to be stored at home.
The following paperwork is required and is to be submitted to the Food and Health Safety Division before a
mobile health permit will be issued:
▪ Valid Texas Driver’s License
▪ Proof of vehicle insurance
▪ Manufacturer Permit of Commissary (State Permit to manufacture food)
▪ Commissary Approval Letter
▪ Certified Food protection Manager Card
▪ A copy of the latest inspection of the commissary where food is purchased.
All new mobile establishment vendor applicants and those who need a vehicle inspection shall contact the
City of Denton Food and Health Safety Division at (940) 349‐8341 or (940) 349‐8346.
**In addition to the City of Denton requirements, refer to the Texas Food Establishment Rules (TFER) for
their requirements regarding Mobile Food Establishments at
http://www.dshs.state.tx.us/foodestablishments/rules.shtm
Mobile Food Establishment Route Itinerary
Food and Health Safety Division * 401 N. Elm St. Denton, TX 76201 * 940‐349‐8360 * 940‐349‐7208 Fax
Mobile Food Establishment
Route List‐ The Denton City Code requires, in part, that “prior to the issuance of any initial or renewal
permit, the operator of a mobile food unit shall submit to the department a list of locations where the
mobile food unit will be in operation. The operator shall also give written notice at least two business
days prior to beginning operations at or relocating operations to any location not currently included on
the list of active locations submitted to the department.”
Please complete box below before submitting your application for a permit.
STANDARD OPERATING PROCEDURES:
This unit’s potable water tank will be drained, flushed, and re‐filled; the wastewater tank will be drained
and flushed; and the unit will be cleaned, on the following days and at the following times: (Food units
in operation shall carry valid servicing tickets for service that has occurred within the last 24 hours.)
Name Owner/representative_______________________________________________________
Signature: _________________________________________________ Date: __________________
City Planner:____________________________Date:______________________ Approval: Yes No
Notes: ______________________________________________________________________________
Date: Unit #:
Name of Business: Vehicle License #:
Owner: Health Permit #:
Location/ Address/ Zip Code Days of Operation Hours
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Commissary Service Verification
Food and Health Safety Division * 401 N. Elm St. Denton, TX 76201 * 940‐349‐8360 * 940‐349‐7208 Fax
It is required that a Mobile Food Establishment be based from an approved commissary (central preparation facility). The commissary is an
essential part of a mobile unit’s operation and shall have facilities for supply storage, equipment cleaning, food preparation, grease dumping,
and other servicing activities. Each commissary shall have a current health permit provided by the authority having jurisdiction of the
commissary’s location. A copy of your commissary’s current health permit shall be provided before a mobile food establishment permit will be
issued.
Primary Commissary Info: Name of Commissary:____________________________________________
Address:_________________________________________City:_______________Zip:_______________
Contact Person:_________________________Title:__________________Phone:___________________
Business Hours of Operation:_____________________________________________________________
Email:________________________________________________________________________________
Do other mobile food cart/ vehicle vendors use this commissary? □ Yes □ No, If “Yes”, how many?____
Indicate which of the following services will be allowed for use at this commissary:
□ 3‐Compartment Sink* □ Key Accessibility to Commissary (if necessary)*
□ Hand Wash Sink* □ Cooking Equipment
□ Food Prep Sink □ PreparaƟon Table/ Equipment
□ Commercial Refrigeration Space □ Mop Sink*
□ Dry Storage Space □ Grease Trap* Size_______Lbs./ Gallons
□ Freezer Space □ Off Street Parking for trucks/trailers
□ Restroom Access* □ Other:______________________________________
□ Ice Machine *Minimum required access
___________________________________________ __________________________________________
(Commissary Owner/Agent‐ Print Name and Title) (Mobile/ Vendor‐ Print Name and Title)
___________________________________________ _________________________________________
(Commissary Owner/ Agent‐ Signature & Date) (Mobile/Vendor‐ Signature & Date)
Secondary Commissary Info: Name of Commissary:____________________________________________
Address:_________________________________________City:_______________Zip:_______________
Contact Person:_________________________Title:__________________Phone:___________________
Business Hours of Operation:_____________________________________________________________
Email:________________________________________________________________________________
Do other mobile food cart/ vehicle vendors use this commissary? □ Yes □ No, If “Yes”, how many?____
Indicate which of the following services will be allowed for use at this commissary:
□ 3‐Compartment Sink* □ Key Accessibility to Commissary (if necessary)*
□ Hand Wash Sink* □ Cooking Equipment
□ Food Prep Sink □ PreparaƟon Table/ Equipment
□ Commercial RefrigeraƟon Space □ Mop Sink*
□ Dry Storage Space □ Grease Trap* Size_______Lbs./ Gallons
□ Freezer Space □ Off Street Parking for trucks/trailers
□ Restroom Access* □ Other:______________________________________
□ Ice Machine *Minimum required access
___________________________________________ __________________________________________
(Commissary Owner/Agent‐ Print Name and Title) (Mobile/ Vendor‐ Print Name and Title)
___________________________________________ _________________________________________
(Commissary Owner/ Agent‐ Signature & Date) (Mobile/Vendor‐ Signature & Date)
This agreement between the owner of the commissary and the owner of the mobile food establishment operation signifies that both parties
agree to the allowed use of the commissary specified.
Food and Health Safety Division * 401 N. Elm St. Denton, TX 76201 * 940‐349‐8360 * 940‐349‐7208 Fax
Third Commissary Info: Name of Commissary:____________________________________________
Address:_________________________________________City:_______________Zip:_______________
Contact Person:_________________________Title:__________________Phone:___________________
Business Hours of Operation:_____________________________________________________________
Email:________________________________________________________________________________
Do other mobile food cart/ vehicle vendors use this commissary? □ Yes □ No, If “Yes”, how many?____
Indicate which of the following services will be allowed for use at this commissary:
□ 3‐Compartment Sink* □ Key Accessibility to Commissary (if necessary)*
□ Hand Wash Sink* □ Cooking Equipment
□ Food Prep Sink □ Preparation Table/ Equipment
□ Commercial RefrigeraƟon Space □ Mop Sink*
□ Dry Storage Space □ Grease Trap* Size_______Lbs./ Gallons
□ Freezer Space □ Off Street Parking for trucks/trailers
□ Restroom Access* □ Other:______________________________________
□ Ice Machine *Minimum required access
___________________________________________ __________________________________________
(Commissary Owner/Agent‐ Print Name and Title) (Mobile/ Vendor‐ Print Name and Title)
___________________________________________ _________________________________________
(Commissary Owner/ Agent‐ Signature & Date) (Mobile/Vendor‐ Signature & Date)
Fourth Commissary Info: Name of Commissary:____________________________________________
Address:_________________________________________City:_______________Zip:_______________
Contact Person:_________________________Title:__________________Phone:___________________
Business Hours of Operation:_____________________________________________________________
Email:________________________________________________________________________________
Do other mobile food cart/ vehicle vendors use this commissary? □ Yes □ No, If “Yes”, how many?____
Indicate which of the following services will be allowed for use at this commissary:
□ 3‐Compartment Sink* □ Key Accessibility to Commissary (if necessary)*
□ Hand Wash Sink* □ Cooking Equipment
□ Food Prep Sink □ PreparaƟon Table/ Equipment
□ Commercial RefrigeraƟon Space □ Mop Sink*
□ Dry Storage Space □ Grease Trap* Size_______Lbs./ Gallons
□ Freezer Space □ Off Street Parking for trucks/trailers
□ Restroom Access* □ Other:______________________________________
□ Ice Machine *Minimum required access
___________________________________________ __________________________________________
(Commissary Owner/Agent‐ Print Name and Title) (Mobile/ Vendor‐ Print Name and Title)
___________________________________________ _________________________________________
(Commissary Owner/ Agent‐ Signature & Date) (Mobile/Vendor‐ Signature & Date)
Mobile Food Establishment Menu Disclosure
Mobile Food Establishment: Name of Business:_________________________________________________
Owner/ Operator:______________________________________________Phone:_____________________
Address:____________________________________________City:_________________Zip:_____________
Days/ Time at Commissary:_________________________________________________________________
Emails:__________________________________________________________________________________
Note: This agreement is non‐transferable and shall be completed each time your health permit is renewed. Should there be a change in the
ownership of either the commissary or the mobile food unit, or should there be any modification or cancelation of this agreement between
parties, the Food and Health Safety inspector shall be notified or your City of Denton Mobile Food Establishment Permit may be suspended.
This agreement between the owner of the commissary and the owner of the mobile food establishment operation signifies that both parties
agree to the allowed use of the commissary specified.
For new mobile food establishment units & units changing ownership, fill out before inspection
1. List names and addresses of businesses or suppliers where you buy your food/ supplies.
Anote los nombres y direcciones de cada tienda donde compra sus alimentosy productos.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
2. List all food supplies/ingredients you will have on your vehicle to prepare menu items.
Anote todos los alimentos e ingredients que va a tener en su vehiculo para preparer los platos en su
menu.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
3. How and where will you store supplies? (All supplies shall be on your vehicle or at the commissary).
Donde va a almacenar los abastos? (Hay que estar en su vehiculo o en la comisaria).
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Business Name/Negocio: Unit # (Inspector Only):
Mailing address/Direcion: Phone #:
4. How will you keep your cold food at the required 41 degrees F or colder? Como va a asegurar que los
abastos frios se quedan a los 41 grados o mas frio?
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
5. List below all products and menu items to be served. Do not list foods obtained and sole in
manufacturer’s unopened packages unless they require refrigeration. Also, list steps pf preparation,
including final cooking cooking temperatures of meats; thawing and cooling methods; equipment and
utensils used; hot‐holding equipment and temperatures.
Identifica abajo cada product o plato que va servir. También anote los pasos de preparación, incluso de
las temperaturas finales de las carnes cocinadas, los métodos de descongelamiento, el equipo/utensilios
que vas a utilizer, y los métodos de mantener la comida fria o caliente hasta que se la sirve.
Food Menu item/ Menu
Alimentos
How Prepared/ Como Preparara Inspector's Notes/ Para el
Inspector
____________________________________________________________________________________
Owner. Representative’s name/ nombre Signature/ Firma Date/Fetcha
Use of Restroom Agreement
Food and Health Safety Division * 401 N. Elm St. Denton, TX 76201 * 940‐349‐8360 * 940‐349‐7208 Fax
The Mobile Food Establishment (vehicle/trailer) owner or operator shall ensure that approved toilet facilities are
available for employees. When a mobile food establishment is preparing and selling food in one location for longer
than one hour, an accessible restroom facility shall be located within five hundred feet of the food service. The
restroom shall have adequate hot water for hand washing and be fully plumbed to city water and sewer or to an
approved septic system‐ porta potties, sanicans, Honey Buckets. Etc. are not approved. Provide documentation
(map/site drawings) noting the exact location of the available restroom. The Mobile Food Establishment Permit
approval is contingent upon thorough documentation of the availability of restrooms.
Indicate which of the following is available at the restroom location:
□ Hot water and hand‐wash sink(s) at or above 100° F
□ Hand washing cleanser: □ Liquid □ Powder
□ Hand Drying provision □ Disposable Towels
□ Required sign or poster which noƟfies food employees to “wash their hands” clearly visible
□ Key accessibility to restroom (if applicable)
□ Distance from food service to restroom (in feet):__________________
□ Food Service hours of operaƟon at this location:____________________________________________
Restroom Accessibility Information: Name of Business:________________________________________
Address:__________________________________City:_______________________Zip______________
Contact Person:___________________________Title:_________________Phone:__________________
Business Hours of Operation:_____________________________________________________________
Email:________________________________________________________________________________
What retail/service activity takes place at this facility?_________________________________________
Mobile Unit/Vendor Information: Name of Business:__________________________________________
Owner/Operator:______________________________________________Phone:___________________
Address:__________________________________City:________________________Zip:_____________
Days/Time at Restroom:_________________________________________________________________
Email:________________________________________________________________________________
__________________________________________ __________________________________________
(Restroom Owner/Agent‐ Printed Name & Title) (Mobile/Vendor‐ Printed Name & Title)
_________________________________________ ___________________________________________
(Restroom Owner/Agent‐ Signature & Date) (Mobile/Vendor‐ Signature & Date)
Known to me to be the person whose name is subscribed to the above This agreement between the owner/agent of the
and foregoing instrument and acknowledged to me that they executed restroom and the owner or vendor of the mobile
the same for the purposes and consideration expressed in the capacity food establishment signifies that both parties agree
therein stated. Given under my hand and seal of office on this to the allowed use of the restroom facilities as
_______day of______________20______________ specified.
_______________________________________________
Notary Public Signature
(SEAL)
Note: This agreement is non‐transferable and shall be completed each time your health permit is renewed. Should there be a
change in the ownership of either the restroom or the mobile food unit or should there be any modification or cancelation of
this agreement between parties, the Food and Health Safety Inspectors shall be notified, or your City of Denton Mobile Food
Permit may be suspended.
Restroom Agreement 2012
Mobile Food Unit Guidelines
This guide is to help ensure your mobile food unit is compliant with the Denton Fire Department’s current safety
regulations. This guide should serve as an initial planning tool for compliance. It does not remove the responsibility
of the owner to comply with all laws applicable to the mobile food unit. Questions related to mobile food unit
requirements can be directed to the Fire Prevention Section at (940) 3149‐8355.
FIRE EXTINGUISHERS
▪ All vendors are required to have at least one fire extinguisher with a minimum rating of 2A:10B:C with a current
inspection/service tag from a licensed fire extinguisher company. The fire extinguisher shall be visible and
unobstructed.
▪ Cooking Equipment involving vegetable or animal oils and fats shall be protected by a Class K rated potable
extinguisher. The fire extinguisher shall have a current inspection/service tag from a licensed fire extinguisher
company.
FIRE EXTINGUISHER SYSTEMS
▪ A Type 1 hood shall be installed at or above all commercial cooking appliances used for commercial purposes the
produce grease vapors. A Type 1 hood system shall be equipped with an automatic fir extinguishing system. The
fire extinguisher system shall have a current inspection/service tag from a licensed fire extinguisher company.
▪ Examples of cooking appliances that require a Type I Hood with Fire Extinguishing System are: including but not
limited to Griddles, fryers, tilted skillets or woks, braising or frying pans, char broilers.
COMPRESSED GAS/ LPG
▪ Cylinders shall be properly secured by one or more restraints.
▪ Minimum of 10 foot clearance from any trash or combustible materials.
▪ Cylinders shall not be kept in passenger area or vehicle.
▪ Cylinders shall be kept away from open flames, generators or other sources of ignition.
GENERATORS
▪ Portable generators shall be located no less than 25 feet from combustibles or public areas.
▪ Refueling shall be conducted when event is open and operating.
▪ Generator shall be in safe working condition according to manufacturer’s requirements.
ELECTRICAL/EXTENSION CORDS
▪ Extension cords and flexible cords shall not be a substitute for permanent wiring.
▪ Extension cords and flexible cords shall not be affixed to structures, extended through walls, ceilings or floors, or
under doors or floor coverings, nor shall such cords be subject to environmental damage or physical impact.
▪ Extension cords shall be used only with portable appliances.
▪ Extension cords shall be properly rated for use according to manufacturer’s requirements.
VEHICLE/TRAILER LOCATION
▪ The placement of the concession operation shall not interfere with any fire lane, fore break, fire hydrant or exit
access of any structures.
▪ Vehicle/Trailer shall be located to allow for adequate emergency vehicle access.
GENERAL FIRE SAFETY
▪ Accumulation of combustible rubbish shall not produce conditions that will create a nuisance or a hazard to the
public health, safety or welfare.
▪ Clearance between ignition/heat sources and combustible materials shall be maintained in an approved manner.
▪ Only approved containers and portable tanks shall be used for flammable and combustible liquids .
▪ Flammable and combustible liquids shall be separated from combustible materials and ignition/heat sources by
at least 10 feet.