These come from the FDA Food Code, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it.
Licensing authority: Regional public health districts under the Idaho Food Code. Regime: Regional public health district licensing.
IMPORTANT DEFINITIONAL TRAP: a mobile food establishment is a truck or trailer that can be easily moved - but a SKIRTED truck or trailer that stays in one location is treated as a PERMANENT food establishment, with the heavier requirements that brings. Trailer operators who settle into a single pitch can be reclassified. Plan review is required for buying, building or remodelling a mobile, and Idaho says explicitly that the paperwork SHOULD BE SUBMITTED BEFORE THE MOBILE IS PURCHASED OR BUILT - submit menu, floor plans and equipment list. A commissary may be used and must be a licensed food establishment or commercial kitchen; a private home kitchen is never acceptable. Use the Shared Food Facility/Commissary Agreement form. After plan approval, submit the Mobile Food Establishment Licence Application with the annual fee, then a pre-opening inspection is scheduled.
Mobile/food-truck reciprocity: Not established
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
See restaurant-equipment dealers in Idaho → — many do design + fabrication and know local plan-review requirements.