Ord 2019-013/updating and revising Chapter 18, Article 3, Food Establishments and Vending Machines, of the City Code by repealing the current provisions and replacing them with provisions consistent with State law governing food establishments

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(G) A mobile food unit must be readily moveable at all times and all components and equipment may be subject to compliance with TXDOT regulations. Sec. 18.104. Vending from a city property. A person who operates a mobile food unit may not go into a city park to sell, offer for sale, or display a food item, unless the person's activity is authorized by: (1) A park property rental agreement; or (2) Written permission of the director of the parks and recreation department. Sec. 18.105. Other requirements. (A) All disturbed areas must be cleaned following each stop to a minimum of 25 feet from the sales location. Liquid spills near the unit shall be properly cleaned following each stop. (B) The company name shall be displayed on at least three sides of the mobile food unit with a minimum of 4 -inch letters. (C) Mobile food units shall not be parked overnight in any area of the city zoned for or occupied by a one -family or two-family residence. (D) Single service items must be recyclable or compostable material. (E) Use of any Styrofoam material is strictly prohibited. Sec. 18.106. Central preparation facility requirements. (A) Application for Permit and Operational Requirements. (1) A person who seeks to operate a central preparation facility must submit to the health authority a written or electronic application for a permit on a form provided by the health authority. The application must include: (a) Name and address of the applicant and the applicant's identification number as shown on a current and valid government -issued identification document that includes a photograph of the applicant; (b) Designated area to be used as a servicing area for any proposed mobile food unit operations; (c) Size of grease trap; (d) Number of mobile food units that will be utilizing the facility; and (e) Any other documentation deemed necessary by the health authority to determine compliance with city ordinances and state law. (2) Operation of the central preparation facility must be overseen by a certified food manager.