Comments on: Los Angeles Cracks Down on Food Trucks http://www.foodcartsportland.com/2009/09/01/los-angeles-cracks-down-on-food-trucks/ A Guide to Food Carts in Portland Oregon Wed, 08 Feb 2012 17:26:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jeremy from Yarp?! http://www.foodcartsportland.com/2009/09/01/los-angeles-cracks-down-on-food-trucks/comment-page-1/#comment-1517 Jeremy from Yarp?! Fri, 11 Dec 2009 19:49:46 +0000 http://foodcartsportland.com/?p=1292#comment-1517 I don't know about California regulations, but I do know that many of the food carts here in Puddleton are class 4; meaning that a commissary is not required for cleaning/preparation of food. A class 4 food cart is essentially a restaurant on wheels; but with stricter regulations than a brick and board kitchen (with significant focus on the transport, storage and preparation of food). I do know that most food carts are a safer bet than brick and board restaurants purely because limited storage forces fresher product. Also, in the winter, the internal temperature of a cart (when not open and running) is definitely within the safe zone. All the food at Yarp?! is prepared at Yarp?!, and all the cleaning is done by using our potable water tank and a filter system, and our gray water is disposed of in accordance to county law. I can tell you honestly that Yarp?! is cleaner and more hygienic than many of the restaurants in town (a few that are incredibly worse still somehow stay open) and that the county health department is incredibly on top of how we run our kitchen. We rarely have product for more than a single day and both Chad and I are extremely vigilant when it comes to customer safety. Chad is Servsafe certified and I have never had a kitchen score less than 95% compliant on my watch. As I said, I don't know what the regulations for California are, but I can assure you that here in Multnomah county you are more likely to get sick from a brick and mortar restaurant than a food cart purely because of the storage issue and the counties strict regulations on food cart operations. I don’t know about California regulations, but I do know that many of the food carts here in Puddleton are class 4; meaning that a commissary is not required for cleaning/preparation of food. A class 4 food cart is essentially a restaurant on wheels; but with stricter regulations than a brick and board kitchen (with significant focus on the transport, storage and preparation of food). I do know that most food carts are a safer bet than brick and board restaurants purely because limited storage forces fresher product. Also, in the winter, the internal temperature of a cart (when not open and running) is definitely within the safe zone.

All the food at Yarp?! is prepared at Yarp?!, and all the cleaning is done by using our potable water tank and a filter system, and our gray water is disposed of in accordance to county law. I can tell you honestly that Yarp?! is cleaner and more hygienic than many of the restaurants in town (a few that are incredibly worse still somehow stay open) and that the county health department is incredibly on top of how we run our kitchen. We rarely have product for more than a single day and both Chad and I are extremely vigilant when it comes to customer safety. Chad is Servsafe certified and I have never had a kitchen score less than 95% compliant on my watch.

As I said, I don’t know what the regulations for California are, but I can assure you that here in Multnomah county you are more likely to get sick from a brick and mortar restaurant than a food cart purely because of the storage issue and the counties strict regulations on food cart operations.

]]> By: HICHMAN http://www.foodcartsportland.com/2009/09/01/los-angeles-cracks-down-on-food-trucks/comment-page-1/#comment-1503 HICHMAN Thu, 10 Dec 2009 19:18:26 +0000 http://foodcartsportland.com/?p=1292#comment-1503 MOST OF THE FOOD TRUCK ARE NOT FOLLOWING THE PROPER RULES LIKE CLEAN THEIR TRUCK AT APPROVED COMMISSARY TO SAVE MONEY OF THE RENT, THAT,S WHY THEY END UP CLEANING THEIR VEHICULE AT HOME, PREPARING THEIR FOOD AT HOME WITHOUNT ANY INSPECTION .....THINK ABOUT PLACE THAT,S DOESNT HAVE WATER OR SEWAGE LINE, WHO YOU CAN PERFORM KITCHEN JOB. MOST OF THE FOOD TRUCK ARE NOT FOLLOWING THE PROPER RULES LIKE CLEAN THEIR TRUCK AT APPROVED COMMISSARY TO SAVE MONEY OF THE RENT, THAT,S WHY THEY END UP CLEANING THEIR VEHICULE AT HOME, PREPARING THEIR FOOD AT HOME WITHOUNT ANY INSPECTION …..THINK ABOUT PLACE THAT,S DOESNT HAVE WATER OR SEWAGE LINE, WHO YOU CAN PERFORM KITCHEN JOB.

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