Licenses keep lunch trucks clean

For complete coverage of the 2008 Lunchies, click here.

The food trucks on Temple’s campus have been a fixture for many years. On Main Campus, students and professors are seen buying wraps, cheese-steaks or fries for a quick fix before rushing to their next class.

Lunch trucks are a part of students’ experiences at the university, and truck owners work hard to maintain their businesses.

According to the Philadelphia Department of Public Health, the guidelines for mobile food vendors regulate the size of trucks, as well as the food preparation surfaces.

Many students have their favorite trucks to go to for meals.

“I always have cheesesteaks,” said Farhiya Tifow, a sophomore political science major.

Tifow said her favorite truck is Ernie’s.

“I prefer the trucks better than the [Student Center] because [they] are cheaper,” she added.
Sophomore psychology major Joseph O’Haire agrees with Tifow that trucks are less expensive.
“I have a meal plan at the [Student Center], but when I do use the food trucks, I use the Green Truck,” O’Haire said.

Temple does not assume the responsibility of monitoring the trucks.

“The codes for the trucks is not something the university gets involved in because all of them are on the streets of Philadelphia,” said Richard Rumer, the university’s vice president for business services.

“They are required by law to go to the Department of Licenses and Inspections to get a license to be a food vendor in the city of Philadelphia. Once they have that, they are then licensed to vend food service within the city,” Rumer said.

The city has numerous requirements for food trucks to be considered safe. Issued by the Office of Food Protection, the Mobile Food Vending Unit-Plan Submission Guide requires vendors to maintain controlled temperatures for food storage, clean water supply, and safely dispose waste. These codes are a part of the 13-page document that determines whether a food establishment passes inspections.

According to the Food Establishment Self-Inspection Checklist from the Philadelphia Department of Public Health, owners have to self-inspect their trucks for rodent infestation, food contamination and maintain sanitary utensils and cooking equipment. Owners also have to monitor employee hygiene, such as the washing of hands.

Fortunately for the students, faculty and administration at the university, there have been no critical code violations for the last two years among the food trucks on campus, according to a report released from Environmental Health Services.

Some students are aware of the risks, but say their favorite trucks are ones they trust the most.
“It’s like a game of Russian Roulette,” O’Haire said. “You take risks.”

Anthony Myers can be reached at anthony.myers0001@temple.edu.

Early mornings, hectic lives for truck owners

For complete coverage of the 2008 Lunchies, click here.

To get the Take 5 lunch truck opened by 6 a.m., Gokhan Bati wakes up at 4:30 a.m. every weekday. He unloads supplies from a van and gets the grill ready by 6:15. At 6:40, the truck is fully open and the customers start coming.

“We get lots of regulars – some high school students and construction workers,” said Bati, the truck’s main cook. Take 5, located near the corner of Broad Street and Montgomery Avenue, is busiest between 7 a.m. and 12 p.m., although he keeps cooking until the truck closes at 6 p.m.

Take 5 keeps Bati busy on the weekends. He shops for supplies on Saturdays and cleans the truck and to prepare it for the week.

Bati also likes talking to his regular customers.

“You have to like the business to work here,” he said.

Long hours are common for lunch truck operators. Selim Zeka, works for the Sexy Green Truck parked outside the Student Center. The truck is open from 7:30 a.m. to 5:30 p.m. on weekdays. On Saturdays, the Green Truck is open from 8:30 a.m. to 2 p.m.

Lunch truck operators also deal with busy spurts and large orders.

“Sometimes you can’t even walk through here,” said Evgjeni Goxha, as she takes orders at a truck on Montgomery Avenue while her husband Adritik cooks.

Bati said his staff is alert when dealing with customers.

“We’ve got to pay attention to complaints so nothing goes wrong. We’ve got to be accommodating,” said Bati, who advertises his phone number on the truck so customers can call ahead with their orders.

“When they get here, it’s ready,” he said.

For trucks to remain on the street throughout the school year, owners have to obtain a permit from the city.

Trucks are also required to be inspected by the Department of Public Health each year.

Cooks and cashiers working at the lunch trucks need to set up and take down their supplies every day.

Zeka starts the day by opening the truck, cutting, marinating and grilling fresh chicken, as well as preparing fresh vegetables. Lettuce, tomatoes, cucumbers and spinach are prepared every morning.

“Standing up all day sometimes gets to me,” he said, while leaning on the counter. “That’s all I can do. We have no chairs in here.”

Early mornings, while necessary, aren’t popular with lunch truck employees.

“Getting up early is the worst part,” Bati said. “You’ve got to dedicate yourself to the job.”

Zeka said the mornings are one of the things he does not like about his job, particularly in bad weather.

With customers placing orders, picking them up and paying for food, the owners try to keep everything running smoothly.

Goxha said both she and her husband need to pay attention all the time so that customers are served properly.

“The goal is to keep everyone satisfied,” Goxha said.

Despite the hardships, lunch truck workers seem to love their jobs.

“I like everything. I like seeing people where I work,” Goxha said.

Zeka, on the other hand, enjoys the atmosphere.

“I have no boss over my head,” he said, smiling. “I also like to cook.”

The lunch trucks are very much a part of Temple’s community. Dedicated owners and workers keep the trucks running smoothly and students satisfied. Bati said he works with several people who take customers’ orders, including several Temple students.

“I try to get students in here,” he said, “because I know it feels good when they make money.”

Jared Silfies can be reached at jared.silfies@temple.edu.

TTN Video: What’s your favorite lunch truck?