Hot Dog Push Carts
Pushcart Construction, Menu, And Operating Standards
A pushcart (PC) is a mobile unit or piece of equipment used to vend food. Menus are limited to hot dogs and similar pre-cooked, encased meats, along with approved condiments. Pushcarts may also sell pre-packaged drinks and snacks. Minimum construction and design standards are established in 15A NCAC 18A .2671.
Review Food Establishment Protection And Sanitation Rules (15A NCAC 18A .2600)
For More Information or Questions,
Please contact Environmental Health
Call 252-902-3200 or Email: pitt.envhealth@pittcountync.gov
Pushcart Construction And Equipment Standards
Pushcarts must meet equipment requirements outlined in the North Carolina Food Code, Sections 4-1 and 4-2. Pushcarts accredited by the American National Standards Institute (ANSI), or an equivalent agency, meet these requirements. If a pushcart is not accredited, the owner must provide documentation showing that all standards are met.
Construction and equipment must meet the following conditions:
- Materials must be corrosion-resistant, non-toxic, and must not transfer color, taste, or odor to food. Cast iron, lead, copper, galvanized metal, wood, and paint are not allowed on food-contact surfaces.
- All exposed surfaces must be smooth and easy to clean.
- Surfaces must be free of cracks, open seams, chips, pits, or similar defects.
- The pushcart must be designed to prevent vermin, dirt, and splash from entering food areas.
- Food-contact and splash-contact surfaces must be easily accessible for cleaning.
- Internal angles must be smooth with a minimum 1/8-inch radius. Sharp angles are not allowed.
- Joints, seams, corners, and edges must be sealed and smooth.
- Sealants may only be used on joints and seams less than 1/8 inch wide.
- Fasteners are not allowed in food-contact areas. In other areas, fasteners must not have deep recesses.
- Framing must be easy to clean and designed to prevent pest harborage. Hollow framing must be sealed at both ends.
- Doors must fit properly and form tight seals.
- Hinges in food or splash zones must be easy to clean or removable without tools. Continuous (piano-style) hinges are not allowed in these areas.
- Wheel housings must be installed when needed to prevent food contamination.
- Vents or louvers must deflect spills or be removable for cleaning.
- Food service areas must be enclosed on the front, top, and ends, exposing only what is necessary for serving. Umbrellas and canopies do not meet this requirement.
- If a wastewater tank is provided, it must be at least 15% larger than the potable water tank and sized to support operations.
- Water inlets must be protected from contamination and designed to prevent connection to non-potable water sources.
- Hot food holding equipment must maintain food at 135°F or higher and reheat food from 41°F to 165°F within two hours. Cold storage, if provided, must hold food at 41°F or below.
Menu Limitations And Food Safety Requirements
Menu And Food Handling
- The only food item that may be prepared, handled, or served on a pushcart is a hot dog.
- All other foods must be prepared, portioned, and individually wrapped at the approved commissary.
- All food served from a pushcart must be fully cooked. Raw food handling and on-site cooling are not allowed.
- Food that is reheated and held hot may not be cooled and reused later.
- Pre-wrapped food must be labeled with the name of the food establishment, the food item, and the expiration date and time.
- Food may not be sold after the labeled expiration date.
- If raw products such as uncooked sausages are handled, the pushcart must include a handwashing sink and approved water and wastewater systems. Careful planning is required to manage water use and disposal.
- Portable coolers with drain spouts may be used to hold food at required temperatures. Operators must account for heat, sun exposure, and ice replacement to maintain proper temperatures.
Additional Operating Conditions
- Pushcarts must be stored in a covered or enclosed area that protects against dirt, pests, chemicals, weather, and other contamination.
- Seating is not allowed.
- Customer self-service, including condiments and packaged foods, is not permitted.
- The pushcart must remain attended at all times. Leaving the cart unattended, even briefly, is not allowed.