By ROBIN DOHRN-SIMPSON
San Diego County supervisors voted unanimously recently to approve an ordinance that will allow people to operate mini-restaurants out of their house or condominium. Initially this ordinance is for two years before reassessment.
This operation will allow residents to cook, serve, deliver and serve food to customers. They will also be able to store food in their homes. Participants must cook the food the same day served. This does not include caterers and cottage food operations. Home cooks will need to submit an application, earn a food safety manager certificate, pass an initial inspection and undergo annual inspections. Kitchens that use well-water also have to conduct private tests to ensure the safety of the water.
All home kitchen operators can serve as many as 30 in-person meals and 60 meals per week. This can be eat in, take-out or delivered meals.
Supervisor Joel Anderson said, “I am grateful to my Board colleagues for supporting this ordinance because MEHKOs are a win for chefs and for our communities. I am eager to see how this new ordinance will enrich San Diego County’s food diversity and offer our neighborhoods greater options for nutritious and affordable freshly prepared meals.”
“This is a huge win for non-traditional entrepreneurs, particularly immigrants, women, and people of color, who may have faced barriers when looking to start their own businesses,” Anderson continued. “Restaurateurs can put their food to the test before making the exorbitant investment into a brick-and-mortar storefront.”
“I think this could be cool if utilized properly. I could host an exclusive dinner in my backyard once or twice a month, or do a fun cooking class and it would be legit,” Chef Jeff Rossman, past President of the California Restaurant Association and Restaurateur of the Year said.
Charles Heineke, of Charlie’s Classic Cooking, feels “In many ways, it’s going to be good. Food from your homeland, comfort food for many immigrants who want their own familiar foods. My biggest concern is sanitation. In an industrial kitchen, our food storage and cleanliness are highly regulated.”
According to Anderson, “The San Diego County Department of Environmental Health and Quality will conduct regular inspections to confirm sanitation and refrigeration standards are being met and ensure the health and safety of customers. Under the MEHKO’s ordinance, food may be stored in garages if properly stored in a fridge or freezer. In addition, meals must be prepared and sold on the same day. They cannot be left in the fridge overnight.”
– Robin Dohrn-Simpson is a local food and travel writer. Reach her at robindohrnsimpson.com.
Photo credit: Pixabay.com
