Commissary

I'm trying to start an onsite BBQ catering business in Orange County, NY. I plan to use my air conditioned competition trailer as my "Mobile Food Service Establishment" and cook on my various cookers, outside the trailer (same as at a competition). I visited the Orange County Health Dept. to find out what their requirements are. The inspector said that the cookers are generally required to be in the trailer, but he said his supervisor would agree to having them rolled outside to cook providing I met the other criteria.

I was informed that in addition to having a two compartment sink with hot and cold running water, 20 gallons of potable water, a 23 gallon waste water holding tank, cold food storage (coolers are OK), and food prep equipment, I would need to have a certified commissary at my disposal for food prep, to get my potable water and to dump waste water. According to their checklist, the commissary can be "any restaurant, deli or food store that is under permit by either this department, NYS Dept. of Agriclture and Markets or another county or State Health Dept. You are required to move the mobile unit to this facility at least every 72 hours for cleaning and restocking".

I don't know any deli or restaurant owner personally, and it seems they all do their own catering in any case. Are there other options available to satisfy this requirement? Creative solutions would be greatly appreciated.

Unfortunately, Bbq Bubba, in New York, Mobile Food Service Establishments and Foodcarts both have to work in conjunction with a brick and mortar commissary.

Thanks, Philly-QueMaster, I'll give that a try.