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MCESD Mobile Food Permit (Type 1) — Beverage Menu & Drink Preparation Process

Mirror of the Word document submitted with the MCESD Type 1 mobile food permit application. Bracketed fields [LIKE THIS] still need filling before printing or PDF export.

Tea Tavern LLC — Beverage Menu and Drink Preparation Process

Prepared for submission to the Maricopa County Environmental Services Department (MCESD) in support of a Mobile Food Establishment permit application (Type 1 — limited preparation, beverages and pre-packaged items only).

Business: Tea Tavern LLC | Contact: farrah@tea-tavern.com | Phone: [PHONE] | Business address: [BUSINESS ADDRESS]

Mobile unit description: [MOBILE UNIT DESCRIPTION — e.g., "canopy-booth tea station / trailer with electric kettles, handwash station, and potable water containers"]

1. Scope of Operation

  • This establishment serves beverages only. No food is prepared, cooked, cut, assembled, or opened on the unit.
  • Every drink is made from commercially packaged, dry tea leaves, herbs, or botanical blends and potable water. No milk, dairy, or plant-milk products are used or stored.
  • No menu item is a potentially hazardous food (time/temperature control for safety food) in its dry packaged form; brewed teas are served hot or chilled using the controls in Section 4.

2. Beverage Menu

All teas are brewed to order from the dry products below with potable water. Any tea may be served hot or, on request, chilled as iced tea. Drinks are served unsweetened in single-service cups unless the customer requests otherwise. Pressed cakes (bing) of a tea are the same tea in pressed form.

True Teas (Camellia sinensis) — White & Yellow

  • Phidim White Prakash
  • Aged Master's White
  • Charcoal Roasted Silver Needle
  • Moonlight White Bing
  • Yellow Twig

True Teas — Green

  • Master's Green
  • Dragon Well
  • Mò Yá Low-Caf Green
  • Ceremonial Matcha

True Teas — Oolong

  • Phoenix Collection Tieguanyin
  • Osmanthus Oolong
  • Phoenix's High Mountain Oolong
  • Datongshan Ye Fang Wild Gui Fei Oolong

True Teas — Black

  • Ilam Black
  • Black Phoenix
  • Jin Ju Mei
  • Bird King Da Hong Pao
  • Mò Yá Low-Caf Red

Pu-erh & Aged / Post-Fermented Teas

  • Aini Bamboo Shu Pu'erh
  • Sticky Rice Shu Pu-erh
  • Large Leaf, 1995, Green Pu-erh
  • 2011 Da Dian Hao Mangfei Bing
  • Qiao Keli Puerh (2001)
  • Tei Ji Shu Pu-erh
  • Wild Orange Pu-erh
  • Liu An Heicha 1999
  • Master's Black Aged Pu'er Tea
  • Shu Ya Bao
  • Zhi Ran Tou Cha
  • Purple Moonlight White Bing

Herbal & Botanical Infusions

  • Chamomile (Certified Organic)
  • Rooibos
  • Dandelion Root
  • Dandelion Leaf
  • Mullein Leaf
  • Witch's Butter
  • Mulberry Leaf Matcha
  • Teeccino (herbal coffee alternative)

House Blends

  • Mosscap Masala Chai
  • Mosscap Agni
  • Rain of a Mosscap
  • The Mosscap Hearth
  • Mosscap Sap
  • Autumn Light
  • Sacred Blossoms Immunity

Ready-to-Drink Bottled Teas ("Potions") — pre-brewed, sealed single-serve

  • Potion: Jin Ju Mei
  • Potion: Rain of a Mosscap
  • Potion: Rooibos
  • Potion: The Mosscap Hearth
  • Potion: Witch's Butter

Bottled potions are brewed, hot-filled, capped, labeled (product name, ingredients, bottling date), and refrigerated before event service. They are produced at [POTION PRODUCTION LOCATION], transported cold, and held at or below 41°F.

3. Sourcing, Receipt, and Storage

  • All tea, herbs, blends, cups, and single-service articles are purchased commercially packaged from licensed suppliers and received sealed and intact.
  • Dry products are stored sealed, labeled, off the floor, and protected from moisture at the commissary: [COMMISSARY NAME AND ADDRESS].
  • Ready-to-drink bottled teas are refrigerated at the commissary at or below 41°F until transport, and transported in insulated coolers with ice packs.
  • Potable water is obtained from the commissary's approved potable supply and transported in clean, sealed, food-grade containers (or carried in the unit's potable water tank, [TANK CAPACITY]).
  • Ice, when used for iced beverages, is from a commercial manufacturer or made at the commissary from potable water, transported and stored in clean, covered, food-grade containers; ice never contacts ready-to-eat food or bottles it does not cool.

4. Drink-Making Process, Step by Step

Hot brewed tea (loose-leaf, tea bags, or powdered):

  • Step 1 — Handwashing: employees wash hands at the unit's handwash station (warm running water, soap, single-use towels) before preparation and after any interruption that contaminates the hands.
  • Step 2 — Setup: food-contact surfaces (kettle spouts, gaiwans, brewers, scoops) are cleaned and sanitized before service. Sanitizer solution is prepared per manufacturer label concentration (chlorine 50–100 ppm or quat per label) and verified with test strips.
  • Step 3 — Measure: the dry tea is measured with a clean, dry scoop directly into a gaiwan, teapot, steeping bottle, or filter. The scoop touches only the dry product.
  • Step 4 — Heat water: potable water is heated in commercial electric kettles to a full boil (212°F); for green and white teas the water is then allowed to rest to the style-appropriate range (approximately 160–185°F) before pouring.
  • Step 5 — Steep: tea steeps 1–10 minutes depending on style. Leaves may be re-infused with additional hot water for the same customer during a single service period.
  • Step 6 — Serve: tea is strained or decanted into a single-service cup and handed to the customer, or held at or above 135°F if held for service.
  • Step 7 — Iced on request: hot-brewed tea is chilled by brewing double-strength over potable-water ice, or brewed ahead, rapidly chilled, and held at or below 41°F in the unit's mechanical refrigeration / insulated cooler with monitoring.
  • Step 8 — Ready-to-drink potions: bottles are retrieved from refrigerated storage, opened at the point of sale, and handed to the customer. Opened bottles are never re-capped for resale.

Holding and discard rules: brewed tea held hot is maintained at or above 135°F; brewed tea held cold is maintained at or below 41°F. Product out of temperature control for more than 4 hours, or any unserved brewed tea at end of day, is discarded. A calibrated probe thermometer (checked in ice water against 32–212°F) is kept on the unit and holding temperatures are logged at least every 2 hours.

5. Cleaning, Sanitizing, and Waste

  • Multi-use utensils (gaiwans, brewers, scoops) are washed, rinsed, and sanitized at the unit's sink setup, or returned sealed to the commissary for washing in its three-compartment setup at the end of each day.
  • Sanitizer buckets and spray are refreshed as needed and tested with strips; single-service cups, lids, and straws are discarded after one use.
  • Gray water is collected in the unit's wastewater tank/containers and discharged only to the commissary's sanitary sewer — never to the ground or a storm drain.
  • Refuse is kept in covered containers and removed to the commissary refuse service at closing.

6. Employee Hygiene

  • Employees with reportable symptoms (vomiting, diarrhea, jaundice, sore throat with fever, infected wound) are excluded from the unit per the Food Code.
  • Handwashing only at the handwash station; no bare-hand contact with ready-to-consume ice or beverage-contact surfaces — tongs, scoops, or single-use gloves are used as barriers.
  • Clean outer garments, hair restrained, no eating or drinking over the prep/service area.

7. Records Kept on the Unit

  • Temperature log (holding checks at least every 2 hours, thermometer calibration note).
  • Bottling dates and ingredient records for ready-to-drink potions, matching each bottle's label.
  • Commissary agreement and this menu/process document available on request.
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