§ 330-14. Health and sanitation requirements.

Vendors of food and beverages shall comply with the inspection provisions and standards of the Cape May County Health Department. The equipment used in the vending of food and beverages shall be inspected upon application for registration and shall receive a certificate of inspection upon compliance with all applicable ordinances and state statutes. Each food and beverage vending unit shall be inspected at least once a year. In addition to any other health and sanitation requirements, the following regulations must be followed:

A. 

All vending units shall be stored in an enclosed garage when not in use. The garage shall have an impervious floor and have adequate floor drains to allow for the cleaning and washing of the vending unit.

B. 

The location of the food storage, food preparation and cart storage shall be subject to the applicable provisions of the New Jersey State Sanitary Code, N.J.A.C. 8:21 through 8:24.

C. 

All food product storage and preparation areas shall be enclosed by partition and separated from any cart storage or non-food-preparation-related operations. In the event that the mobile cart base is the same as an individual's residence, the commercial food storage and preparation shall be separate from the residential portion of the premises.

D. 

All vending units dispensing hot food shall be equipped with:

(1) 

Twin potable-water tanks consisting of a minimum capacity of eight gallons, heated electrically or otherwise and tilted toward a capped drain cock. The water inlet pipe shall be removable, flexible copper or other tubing approved by the Plumbing Subcode Official of the City of North Wildwood, with a nozzle for a hose connection when not being used.

(2) 

A hand-wash sink, seamless with running hot and cold water, soap and single-service towels.

(3) 

A suitable waste tank with an adequate method of gauging the contents and having a capacity at least equal to the capacity of the water supply tank shall be provided and shall be tilted toward a drain cock. All waste shall be emptied and flushed into a sanitary sewer as often as necessary, in a sanitary manner, in order to maintain sanitary conditions.

(4) 

A refrigerated box capable of maintaining a temperature of 45º F. and equipped with an indicating thermometer shall be provided for various ingredients carried, with metal racks or platforms provided to store ingredients.

(5) 

A refuse container, with cover, attached to the cart for the deposit of papers and other solid wastes by customers and operators. Said container must be readily cleanable and kept clean.

E. 

Additional health regulations.

(1) 

Vending units operating after sundown shall be lighted with at least 30 footcandles of light on all working surfaces.

(2) 

Every vending unit shall be constructed of such acceptable material as to enable it to be readily cleaned, and equipment shall be installed in such a manner that the unit can be kept clean and food will not be contaminated during cooking, serving, display or storage.

(3) 

Food-contact surfaces of vending units shall be provided with a close-fitting lid to protect food products from dust, dirt and splash.

(4) 

Vending units shall be disassembled and cleaned daily or more often as deemed necessary by the health authority. All food contact surfaces of vending units shall be washed, rinsed and sanitized in accordance with procedures of the applicable chapter of the New Jersey State Sanitary Code.

(5) 

The cart-cleaning process at the vending base of operation shall be segregated from food product storage, preparation, cleaning or refuse areas.

(6) 

Wastewater from any discharge shall be disposed of in a sanitary manner and shall not create a nuisance.

(7) 

All perishable foods transferred from a distribution point and delivered to the vending unit must be done under refrigeration.