REQUIREMENTS FOR CERTAIN ESTABLISHMENTS

Fort Worth City Code ch. 16, art. IV, div. 4

in effect

Fort Worth City Code § 16-131 MOBILE FOOD UNITS.

§ 16-131 MOBILE FOOD UNITS. (a) Sticker. The mobile food unit permit sticker for a mobile food unit shall be displayed on the upper left rear area of the vehicle in a conspicuous location. If such location is not practicable, the permit shall be located in a location approved by the director. (b) Mobile barbecue trailers. Mobile barbecue trailer cooking surfaces shall be tightly enclosed and constructed in such a way as to protect all food contact surfaces from possible contamination both in transit and during use. Mobile barbecue trailers shall be used in conjunction with an approved and permitted central preparation facility and mobile food unit. (c) Central preparation facility. (1) All mobile food units (except catering units) and pushcarts handling TCS Foods shall operate from a central preparation facility or other fixed food service establishments that are regularly inspected by a regulatory heath agency. All mobile food units handling TCS food shall report at least once a day to their central preparation facility to clean and service the mobile unit. (2) The following are exempt from these requirements: a. Catering operations with their own central preparation facility; b. Snow cone trailers; c. Com roasters; and d. Pre-packaged ice cream units. (d) Commercially manufactured vehicle. All mobile food units handling TCS Foods shall be commercially manufactured. This requirement shall not apply to snow cone vendors, prepackaged ice cream, com roasters or other Foods as determined by the director. (e) Mobile unit log. Each mobile unit operator must maintain a log that contains the date of servicing and the signature of the central preparation facility operator. This log will be made available to the director upon request. (f) Central preparation facility log. Each approved central preparation facility must maintain a log that contains the date of servicing for each mobile food unit operator and the signature of the mobile food unit operator after each servicing. This log will be made available to the director upon request. (g) Servicing area. All mobile food units and pushcarts handling open foods shall have a servicing area which shall have overhead protection, a location(s) for draining and flushing liquid wastes, and a location(s) for the loading and unloading of food and related supplies. (h) Servicing area operation. (1) All liquid waste containers shall be thoroughly flushed and drained daily during servicing operations. (2) Flushing and draining activities shall be conducted in the servicing area. No flushing or draining of liquid waste shall be permitted on public streets or in any area other than the servicing area. (i) Waste retention. (1) Solid waste shall be contained in an easily cleanable, self-closing, lidded trash receptacle which shall be kept on or near the mobile unit at all times. The area around the mobile vending unit shall be kept clean and free from litter, garbage and debris. (j) Water system. All mobile food units handling open tcs foods shall provide not less than 15 gallons, and be of sufficient capacity to meet the peak water demands of the food establishment, of hot/cold potable water under pressure at all times for use in utensil cleaning, sanitizing and hand washing. A single water inlet shall be located so as not to be contaminated by waste discharge. Such inlet shall be capped at all times except when being filled, and shall contain only potable water. Connection or direct hook-up to water sources other than those on the mobile unit is prohibited unless approved by the director. (k) Temporary events. Mobile food units and caterers may operate at temporary events by possessing a valid mobile food unit permit or by obtaining a temporary food establishment permit and meeting the requirements of a temporary food service establishment as described in this article. (l) Seasonally or annually permitted mobile units. All seasonally or annually permitted mobile units that operate at the same location throughout the day shall either: (1) Provide a sanitary restroom facility built in the mobile unit; or (2) Have access to the primary business owner's commercially plumbed restroom that is accessible during all hours of food preparation and vending, provides hot and cold running water through a mixing valve or combination faucet and is within 300 feet of the unit. (m) Operating location. All mobile units that will operate at the same location throughout operating hours will provide the director with the address of the operating location. If the operating location changes during the period of the permit, the operator will provide the director with the new operating address seven days prior to moving to the new location. A notarized letter from the primary business granting bathroom access must also be provided to the director. (n) Violation. The owner or operator of a mobile food unit commits an offense if the mobile food unit is operated in violation of any provision of this section. (o) Offense. The owner or operator of the primary business, as defined by the director of development services, on which the unit is located commits an offense if the mobile food unit is operated during preparation and vending without access to the restroom as required by this section. (Ord. 12553, § 1, passed 6-18-1996; Ord. 13749, § 1, passed 3-23-1999; Ord. 15241, § 2, passed 9-17-2002; Ord. 17522, § 6, passed 4-24-2007; Ord. 27523-03-2025, § 1, passed 3-11-2025, eff. 4-18-2025)

Fort Worth City Code § 16-132 RESERVED.

§ 16-132 RESERVED. Editor’s note: Ord. 22242-05-2016, § 2, adopted May 24, 2016, repealed § 16-132 which pertained to requirements for pushcarts, derived from Ord. 12553, adopted June 18, 1996. See also the Code Comparative Table.

Fort Worth City Code § 16-133 CATERING SERVICES.

§ 16-133 CATERING SERVICES. (a) A person operating a catering service shall be affiliated with a fixed food establishment that is permitted by the department having jurisdiction over the area where the facility is located. (b) A catering service shall serve only food that requires limited additional preparation at the service site unless approved by the director. (c) The owner or operator of a catering service commits an offense if the catering service is operated in violation of this section. (Ord. 12553, § 1, passed 6-18-1996; Ord. 27523-03-2025, § 1, passed 3-11-2025, eff. 4-18-2025)

Fort Worth City Code § 16-134 BED AND BREAKFAST HOMES.

§ 16-134 BED AND BREAKFAST HOMES. The Texas Department of State Health Services "Texas Food Establishment Rules" shall apply to bed and breakfast homes with the following exceptions. (a) Pets may be present on the premises, but shall be excluded from food preparation and indoor dining areas at all times. (b) Laundry facilities installed in accordance with manufacturer's instructions may be present in the residential kitchen. (c) TCS foods shall be cooked and served only for immediate consumption and only for registered, overnight houseguests or guests at private breakfasts, luncheons, dinners or receptions. (d) A three compartment sink shall be provided and used for manual cleaning and sanitizing of cooking equipment, utensils and tableware. The director may allow the use of a portable dish tub in lieu of a third compartment if no health hazards will result. (e) A domestic or homestyle dishwasher may be used if the following criteria are met. (1) The dishwasher must effectively remove physical soil from all surfaces of dishes. (2) The dishwasher must sanitize dishes by the application of sufficient accumulative heat. (3) The operator shall provide and use daily a maximum registering thermometer or a thermal label to determine that the final rinse or drying cycle raises the surface temperature to a minimum of 160°F. (4) The dishwasher must be installed and operated according to manufacturer's instructions for the highest level of sanitization possible when sanitizing residential kitchen utensils and tableware; a copy of the instructions must be available on the premises at all times. (f) The owner or operator of a bed and breakfast home commits an offense if the bed and breakfast home is operated in violation of any provision of this section. (Ord. 12553, § 1, passed 6-18-1996; Ord. 27523-03-2025, § 1, passed 3-11-2025, eff. 4-18-2025)

Fort Worth City Code § 16-135 FARMERS MARKETS.

§ 16-135 FARMERS MARKETS. (a) General provisions. (1) No person shall operate a farmers market without a valid farmers market permit issued by the department. A copy shall be conspicuously posted at the site of the farmers market. (2) Farmers markets shall be located only on appropriately zoned property. The owner or operator of the farmers market shall obtain a notarized letter from the property owner stating that the market has permission to vend food on the property. The notarized letter shall be submitted to the director along with the farmers market permit application. (3) Conveniently located, commercial, fixed-plumbed toilet facilities shall be available for market vendors. A notarized letter from the business owner granting the market vendors access to toilet facilities during all hours of the farmers market operation shall be submitted with the farmers market permit application. A copy of the letter shall be made available to the director upon request. All toilets shall conform to the city code and shall have tight fitting, self-closing solid doors. Toilet rooms and fixtures shall be clean and in good repair. Toilet paper shall be available and easily accessible at all times. Toilets accessible to women shall have a trash receptacle that is covered with a lid. (4) A handwash lavatory with hot and cold water under pressure and tempered through a mixing valve shall be provided in or immediately adjacent to the toilet room. A soap dispenser and disposable paper towels shall be available at all times. All wastewater shall be captured and disposed of in an approved sewage disposal system. (5) A farmers market that is operated at any one specific location for fewer than three hours per month may provide portable toilets and portable handwashing facilities instead of the permanent facilities required by §§ 16-135(a)(3) and 16-135(a)(4). A copy of the rental receipt or other appropriate proof of the availability of the portable facilities shall be submitted with the farmers market permit application. All portable toilets shall be maintained in good working condition without any broken surfaces or leaks, in a clean and sanitary manner, and be adequately supplied with toilet paper. All portable handwashing facilities shall be maintained in good working condition without any broken surfaces or leaks, in a clean and sanity manner, and be adequately supplied with hand soap and paper towels. (6) The permit holder shall ensure that all trash, refuse and garbage is removed from the site at the end of each day or that trash, refuse and garbage is placed in appropriate containers for later disposal. The premises occupied by the farmers market shall be kept clean and free of accumulated trash, refuse or garbage during and after the hours of operation. All trash, refuse and garbage that remains at the market site shall be sealed in plastic bags and discarded in waste containers. Sufficient durable, nonabsorbent and easily cleanable, leak proof, rodent and insect proof refuse and garbage containers shall be available on site. (7) It shall be unlawful for any farmers market food vendor to engage in food preparation other than that involved in sampling. (b) Sale and distribution of food at farmers markets. (1) Farmers market food vendor permit required: a. A farmers market food vendor that sells or distributes food, other than packaged food that is non-TCS food, whole uncut fresh produce, or food from a cottage food production operation, as defined by Tex. Health and Safety Code § 437.001 (2-b), must obtain a farmers market food vendor permit; b. A farmers market food vendor that sells only whole uncut fresh produce or packaged non-TCS food will not be required to obtain a farmers market food vendor permit. (2) No person shall sell or distribute food, other than packaged food that is non-TCS or, whole uncut fresh fruits and vegetables, or food from a cottage food production operation, as defined by Tex. Health and Safety Code § 437.001 (2-b), unless a farmers market food vendor permit is obtained from the department. (3) A farmers market food vendor permit holder must comply with the requirements for temporary food establishments specified in Texas Food Establishment Rules and this chapter. (4) Food shall be safe, unadulterated and honestly presented to the consumer. (5) Food sold at a farmers market must comply with applicable state and federal laws. (6) Individuals distributing or offering TCS foods for sale at farmers markets must have a valid food handler certificate. (7) Foods not from an approved source, as defined in Texas Food Establishment Rules, shall not be offered for sale at a farmers market. (8) Packaged food sold or distributed at farmers markets shall be labeled in accordance with the requirements of applicable state and federal laws. (9) All products distributed, offered for sale, or sold at a farmers market must have been raised, grown, made, crafted, processed or produced by the farmers market food vendor. (10) Food products obtained from food retailers or wholesalers may not be offered for resale at farmers markets. (11) Food displays shall be confined to tables or to the bed of a vehicle. Food must be at least six inches above the ground. (12) Food displays shall be situated above smooth, hard, paved surfaces such as concrete or machine laid asphalt, and not above grass or dirt surfaces. (13) Farmers market food vendors selling or distributing only whole produce, packaged food from an approved source that is non-TCS, or Food from a cottage food production operation, as defined by Tex. Health and Safety Code § 437.001 (2-b), are exempt from obtaining additional health permits. (c) Sale and distribution of TCS foods at farmers markets. farmers market food vendors must meet the following public health and sanitation requirements for TCS foods, whether in the raw (uncooked) or ready-to-eat form. (1) Source. TCS foods must be from a source in compliance with all applicable laws and which is licensed by the regulatory authority having jurisdiction over the processing and distribution of the food. a. Meat and poultry products must have either the State of Texas or the federal USDA mark of inspection if required by state or federal law. b. Yard eggs from an individual vendor's own flock may be sold at a farmers market. The labeling and temperature requirements for TCS foods must be met. c. Graded shell eggs may be sold at farmers markets. The requirements of the Texas Egg Law (Tex. Administrative Code Title 4, §§ 15.1 through 15.13) must be met. (2) Packaging. Animal foods shall be packaged to meet the requirements of state and federal laws including but not limited to those in the Texas Food Establishment Rules. a. Animal meat products must be in the package in which it was placed at the Food processing plant from which it originated. b. Unpackaged raw animal food products shall not be offered for sale or distribution to the consumer at a farmers market. c. Yard and graded shell eggs must be sold in cartons or other containers and labeled. d. TCS foods sold at farmers markets must be packaged and labeled in accordance with state and federal law. (3) Labeling. Animal food sold or distributed at farmers markets shall be labeled to meet the requirements of state and federal laws and: a. Animal foods that are not ready-to-eat in a packaged form and shell eggs that have not been specifically heat treated to destroy all viable Salmonella shall be labeled to include safe handling instructions as specified in the Texas Food Establishment Rules; b. Yard eggs cartons shall be labeled with the word "ungraded" and the name and address of the producer (Tex. Administrative Code Title 4, § 15.2); and c. Graded shell eggs must meet the labeling requirements of the Texas Egg Law (Tex. Administrative Code Title 4, §§ 15.1 through 15.13). (4) Time and temperature controls. a. Raw animal meats, poultry, and fish/seafood must be sold frozen at a farmers market. b. Shell eggs must be stored at 45°F or less while offered for sale or in distribution at a farmers market. c. Time and temperature requirements for all other TC S Foods not specified herein must meet the requirements specified under the Texas Food Establishment Rules where applicable. (5) Prohibited food items. a. The sale and distribution of unpasteurized fluid milk and milk products as defined by Tex. Administrative Code Title 25, § 217.1 is prohibited at a Farmers Market. b. The sale and distribution of game animal and exotic animal meats, as defined in the Texas Food Establishment Rules are prohibited at a farmers market, unless such game animal and exotic animal meat can be demonstrated to meet the requirements of the Texas Food Establishment Rules. c. The sale or distribution of live animals is prohibited at a farmers market. (d) Offense. A person commits an offense if that person violates any provision of this section, or fails to perform an act required by this section. (Ord. 20665-03-2013, § 2, passed 3-19-2013, eff. 3-23-2013; Ord. 22822-08-2017, § 2, passed 8-15-2017; Ord. 23997-01-2020, § 1, passed 1-14-2020, eff. 1-22-2020; Ord. 27523-03-2025, § 1, passed 3-11-2025, eff. 4-18-2025)

Fort Worth City Code § 16-136 through 16-139 RESERVED.

Source: City of Fort Worth, Code of Ordinances, City Charter and Zoning Ordinance (American Legal Publishing, codelibrary.amlegal.com)URL: https://codelibrary.amlegal.com/codes/ftworth/latest/ftworth_tx/0-0-0-19219Fetched: 10/26/2026