§ 6-101.1. Cooking foods from outdoor concessions during the Carnival Parade Season.

All warming, heating, reheating, and cooking of food from outdoor concessions during the Carnival Parade season shall be permitted only in accordance with the following provisions:

(a)

The vendor must obtain a permit from a Jefferson Parish Fire Department. The permit must be conspicuously displayed at all times that the vendor is preparing food or transacting business.

(b)

The cooking equipment must have a fire resistive barrier constructed to shield any heat producing surface of the cooking equipment from any combustible materials. If the vendor does not have a fire resistive barrier, the cooking equipment shall not be located within fifty (50) feet of any structure, nor within twenty-five (25) feet from any combustible material.

(c)

Vendors shall provide documentation that all liquid petroleum gas cooking equipment was examined and certified for use by a plumber with a state liquid petroleum gas certification.

(d)

Cooking equipment must be situated within a secured location.

(e)

Spent cooking media, ash, oil, etc., must be disposed of in a fire safe and prudent manner.

(f)

The vendor must have on site, either two (2) five-pound or one (1) ten-pound fire extinguisher. The extinguisher must be appropriate for the cooking hazard and have a current inspection tag.

(g)

The vendor shall provide a one million dollar ($1,000,000.00) certificate of insurance that names the Parish of Jefferson and a Jefferson Parish Fire Department as additional insured.

(h)

A Jefferson Parish Fire Department shall perform an inspection of the site. The inspection must be completed after all cooking and food preparation items are properly situated, but before the vendor commences with any warming, heating, reheating, or cooking.

(i)

Fire extinguishers provided for the protection of cooking appliances that use combustible cooking media (vegetable or animal oils and fats) shall be listed and labeled for Class K fires.

(j)

Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system that complies with all the equipment and performance requirements of NFPA 96 and the Jefferson Parish Fire Prevention Code.

(k)

Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by both automatic fire-extinguishing systems as primary protection and portable fire extinguishers as secondary backup that meet the requirements of NFPA 96 and the Jefferson Parish Fire Prevention Code.

(l)

Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with NFPA 96 and the Jefferson Parish Fire Prevention Code.

(Ord. No. 23925, § 9, 12-8-10; Ord. No. 24479, § 9, 5-15-13)