(a) A host facility shall meet the applicable requirements in Chapter 1 (commencing with Section 113700), Chapter 2 (commencing with Section 113728), all general food safety requirements described in Chapter 4 (commencing with Section 113980), Chapter 6 (commencing with Section 114130), and Sections 114049, 114250, 114266, 114381, 114387, 114390, 114393, 114395, 114397, 114399, 114405, 114407, 114409, 114411, and 114413.
(b) In addition to any permit required of a permanent food facility or a catering operation, a permit shall be obtained by the person responsible for operating the host facility.
(c) A permit application shall be submitted to the enforcement agency pursuant to Article 1 (commencing with Section 114380) of Chapter 13. The plan review process shall include all of the following:
(1) Submission of a site plan that indicates the location of the food service operation, handwashing sinks and restrooms, refuse containers, and waste water disposal facilities.
(2) Specifications of equipment that will be provided by the host facility to support the catering operation.
(3) Standard operating procedures that include all of the following information:
(A) Procedures, methods, and schedules for cleaning equipment and structures, and for the disposal of refuse.
(B) How potentially hazardous food will be maintained in accordance with Section 113996.
(4) A list of catering operations that will be supported by the host facility with proposed menus.
(5) The enforcement agency may establish additional structural or operational requirements, or both, based on the proposed facility method of operation to ensure the sanitary operation of a host facility.
(d) A host facility may support a catering operation for up to four hours in any one 12-hour period, unless otherwise approved by the enforcement agency.
(e) All food, soiled utensils, equipment, tableware, and linen shall be returned to the catering operation for cleaning, sanitizing, and storage.
(f) Approved toilet and handwashing facilities shall be available within 200 feet in travel distance of the food service operation.
(g) All garbage and refuse shall be stored and disposed of in a manner approved by the enforcement agency.
(Added by Stats. 2018, Ch. 493, Sec. 9. (AB 2524) Effective January 1, 2019.)