Bossman--
I'm no expert at all on this stuff, but as I recall from looking into this in NYC at one time, for food safety issues there's a distinction made between re-heating and selling previously commercially cooked food (like your hot dog cart example) and preparing, cooking and selling the food yourself. Most likely the hot dog vendor has a commercial space for receiving/storing supplies, waste disposal etc....I know someone with more experience and knowledge can chime in on this one....
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Matt
Fletcher's Brooklyn Barbecue
The Hampton Smoker Blog: http://backyardchef.blogspot.com
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48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
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Char-Griller Smokin' Pro Firebrick Supremo
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