ALL VENDORS MUST DISPLAY A VALID YUBA COUNTY PERMIT STICKER. 

If you offer food for sale on public sidewalks in a commercial zone using a pushcart, you need a business license.  A separate license is required for each pushcart. A permit is valid for one calendar year.

1. Apply and obtain a License from the Treasurer's Office (Suite 103) — (Yuba County Ordinance Code, Ch. 6.38).
2. The only unpackaged foods allowed are hot dogs that are steamed or coffee drinks containing milk. Unpackaged non-PHF’s* are allowed.
3. Food cooking, packaging and preparation must be done at the commissary. No in home storage or preparation allowed.
4. Only whole raw fruits and vegetables can be stored on the cart when there is no mechanical refrigeration available.
5. Make to order any whole raw fruits and vegetables. Cut fruits and vegetables must be discarded after 4 hours.
6. Only ice from an approved source may be used for shaved ice cones and drinks.
7. Food and condiments in sanitary and approved dispensers is allowable for non PHF such as hot sauce, catsup, mustard, butter, salt, dry seasonings, cut raw onions, cut raw peppers. Hot or cold holding not required.
8. All food and supplies must be stored on the cart inside approved storage compartments.
9. Overhead canopy is required over exposed food areas.
10. Food handlers must have access, at all times, to approved handwashing.
11. Keep hands clean. Handwashing must have hot water (100°F), paper hand towels, hand soap to properly wash hands. Restroom required for permanent food carts within 200 feet.
12. When working with PHF’s. The food cart must have food probe thermometer to check safe hot and cold food temperatures.
13. A Food Handler card is needed for each employee who handles or prepares food, and/or cleans the cart.
14. Sanitation shall meet 100ppm chlorine bleach, or 200ppm Quaternary Ammonia in a bucket/spray bottle. Test strips to check the concentration must be readily available.
15. Transport food items, paper goods and utensils in clean, air tight storage containers.
16. Two cutting, grabbing, or scooping, utensils must be used when sanitizing utensils is not available. After 4 hours the initial utensil(s) must be replaced and placed in an airtight container. The utensils must be kept away from all foods and stored separately.
17. Keep cold food a maximum 41°F or less, hot food a minimum 135°F or higher. Discard hot food at the end of the day. Return all food and utensils to the commissary. Transport in insulated containers
18. Daily : The cart shall be stored, serviced, cleaned, refilled, and waste water disposed of at the documented commissary.
19. Safe power for mechanical refrigeration, lighting, etc. must be provided at all times when there is PHF’s. GFCI protected electrical circuits required.
20. Keep health permit, food handler training card, and the County of Yuba sticker logo on the cart at all times.
21. Business signage and phone number must be on the side of the cart that is visible to the public. Lettering that is easily visible, and readable.

*Potentially hazardous foods (PHF): food that require refrigeration at 41 °F or less or heating to 135°F or higher to prevent harmful bacteria from growing. Examples: hot dogs, milk, cut tomatoes, cut melons, cut fruit, cooked meat, tamales, cooked beans, cooked onions, cooked corn, cook peppers…

Program Contact: Branden Hendrix - (530) 749-5450

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