Upon completion of the above The Health Inspector will approve and forward the Police Referral to the Police Department by the hearing date.
Upon receipt of a copy of the POLICE PERMIT from you, the inspector will issue and record a decal # on his/her inspection report and take a photo of the cart for the Health Department file.
On Private Property:
The applicant must file an application with the Health Dept. at 1390 Market St. Suite 210
The application must include the following:
written permission from the site that the applicant may operate a pushcart on that property.
A letter documenting the commissary (with a Health Permit) the cart will be taken to daily for cleaning and supplies
A photocopy of the driver license or similar documentation of identity of the applicant(s)
Written approval from the Fire Dept. if propane is used on the cart
An appointment to inspect the cart
If in compliance and the above is complete, permit application will be approved and processed
The Tax Collector will bill the applicant for the annual Health Permit Fee to Operate.
When the Tax Collector has notified The Health Inspector that the applicant has PAID, a permit and decal# are issued.
On Park Property:
The Health Dept. requires written permission from the Park (e.g. the Golden Gate Park contact person is Chris Mack 831-2775
Mobile Food Preparation Businesses:
A new state law went into effect on January 1, 2004, The Cigarette and Tobacco Products Licensing Act of 2003,that prohibits mobile tobacco sales in California. The new state law requires every eligible retailer currently selling tobacco to apply for and obtain a retailers’ license from the California State Board of Equalization. However, only retailers that operate from a fixed location are eligible to obtain a license while catering trucks, lunch wagons and other mobile facilities do not qualify for a license to sell cigarettes or tobacco.
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How does this restaurant rate? Environmental Health Inspectors inspect over 7,000 locations including restaurants, bars, markets, bakeries, pushcarts, stadium food facilities and any other facility that serves food to the public. Inspections reduce the number of food-related illnesses by providing information to the public.