Yet another hot dog cart owner!!!

My friend and I have come up with the idea of purchasing a hot dog cart. Reason being, we think it would be alot of fun, and make a little bit of money. We went to look at a used model, but were worried, what do we do with health inspectors, FDA, and all the other laws involved. We are assuming that it wont be easy as we think. How difficult is it to get into?

quote:

Originally posted by lingarner

My friend and I have come up with the idea of purchasing a hot dog cart. Reason being, we think it would be alot of fun, and make a little bit of money. We went to look at a used model, but were worried, what do we do with health inspectors, FDA, and all the other laws involved. We are assuming that it wont be easy as we think. How difficult is it to get into?

I would call the health department before you purchase the cart. This way they can send you a list of requirments. What state are you in and what county? Usually you have to have hot/cold running water (water has to get up to 140 degrees) a sink that fits your largest utensil (Use a small set of prongs)and in some counties a sneeze guard or an enclosed food area. You will need to have a fresh water and a waste water tank as well. My county requires a 7.5 gallon waste and a 5 gallon clean water tank. If you get a good deal on the cart you can pay to modify certain things for a low price. Keep in mind you will need liability insurance which is usually $5-800 per year. Usually the most difficult part is finding a commisary. This is a kitchen or facility that allows you to store your food items and cart at their establishment. If you know a bar owner or any restaurant owner or manager this will help you big time. I just went through the whole process about 3 months ago and it is not as easy as some think, but it is not as hard as some people think either. Between you and your buddy it shouldnt cost too much.

So, what your saying is. If i dont know someone with a bar, grill, or restuarant, just give it up? I have a friend which owns a bar and grill, but i would just hate to involve him. If something were to happen, i would rather take it on alone. I am in NC BTW.

lingarner

I saw your in Greenville and went to their web site.

Looks like you have to contact the county about a permit.

Here's the link: http://www.co.pitt.nc.us/depts/planning/

What do the others here say?

Ronnie
texgrill

lingardner don't give up. But there are certain things that you have to do in order to set up a cart. use everyone's experience on this site to learn. read the archives on carts. besides you don't necessarily need a resturant, grill or bar to set up shop. Start with a non-profit organization such as the VFW, Eagles, Elks etc. Granted your menu may suffer as to what you can prepare but it's a start. Sorta like getting your feet wet.

quote:

Originally posted by lingarner

So, what your saying is. If i dont know someone with a bar, grill, or restuarant, just give it up? I have a friend which owns a bar and grill, but i would just hate to involve him. If something were to happen, i would rather take it on alone. I am in NC BTW.

I never said to give up? Of course not. It just helps to know someone with a bar or facility. You can find places that charge you for these services but sometimes its a nice chunk of change. If you and your friend are going about this to make a little extra money I would hate to see your fees per year out weigh the profit.

I'm starting a consession cart too.
heres a link to the dept of agriculture requirements, for mobil food carts.
http://www.doacs.state.fl.us/fs/mobile_guide.pdf

Here, I made it easy for you. Most counties use the State laws regarding food carts in North Carolina. Note the difference between a Mobile Food Unit and a pushcart. A pushcart is much less complicated, but the rules are a little tighter. You don't need any water whatsoever on a pushcart

.2638 General Requirements for Pushcarts and Mobile Food Units
As described in the title, these rules list general requirements that apply to both pushcarts and mobile food units. Some of the main points are as follows:

A permit is required to operate and must be displayed on the pushcart or mobile food unit. The permit can only be issued when the pushcart or mobile food has met all the requirements in the rules.
The operator of the pushcart or mobile food unit must provide a list of the locations the units will operate.
As already noted, the pushcart or mobile food unit must operate in conjunction with a permitted restaurant facility to serve as commissary.

All foods must be obtained from approved sources and properly handled. Potentially hazardous foods (those that will promote bacterial growth) must be held at the proper temperatures, and a chef's thermometer is required to measure temperatures.
Only single-service serving items can be used.
Persons who are ill, who carry contagious diseases, or who may have a physical ailment that will not allow foods to be handled in a sanitary manner may be restricted from handling foods.
.2639 Specific Requirements for Pushcarts

Only hot dogs can be prepared on a pushcart.
Carts must be designed to properly protect foods from excessive exposure. If it is desired that pre-wrapped foods be sold on the pushcart, the permittee must provide documentation to the Wake County Environmental Health Division that demonstrates that the cart's facilities will hold the temperature of perishable products.
Pre-wrapped foods sold on pushcarts must be labeled with the name of the restaurant where the food was prepared and wrapped, the name of the food item, and the time and date of expiration of perishable food items. Perishable food items cannot be sold after expiration date.
Pushcarts cannot be used for customer self-service.

.2640 Specific Requirements for Mobile Food Units

The mobile food unit must be constructed so that food and utensils are protected from exposure from the public (touching food, coughing on food, etc.), and from flies and other contamination. Drawings of the layout of a mobile food unit should be provided before any unit is constructed to assure compliance.
Mobile food units must provide a potable water system under pressure. A water heater is required. The volume of water needed will depend on the needs of equipment and menu. The fill inlet for the water system must be kept capped and located so as not to be subject to contamination.
A handwash lavatory with hot and cold water, a combination supply faucet and soap and single-use towels must be provided on the mobile food unit.
A single-vat utensil sink, with drainboards on each and large enough to submerge, wash and rinse cooking utensils, is required on the mobile food unit. This requirement may be waived if no food is actually prepared on the mobile food unit and utensils are washed at the utensil sink at the commissary.
A wastewater storage tank is needed on the mobile food unit. This tank must be 15 percent larger than the water capacity of the potable water system.
Any restaurant serving as commissary for a mobile food unit must provide servicing equipment for the unit. This will include potable water-serving equipment and accessible drainage to sanitary sewer, for emptying the wastewater tanks.