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: County health departments under 15A NCAC 18A .2600. Regime: Fully local.
Governed by the Rules Governing the Sanitation of Food Service Establishments, 15A NCAC 18A .2600. Commissary mandatory - the commissary must provide WRITTEN documentation agreeing to service the unit, and if it lacks adequate facilities the permit will not be issued. Daily return required for potable water, grey water disposal, and washing/sanitising utensils and equipment; commissary hours must permit that access. No food may be prepared at home; all food prepared on site or at the commissary, and LEFTOVERS MUST BE DISCARDED at end of day. Plans must be submitted to the local health department for approval before an operational permit is issued. NO GRANDFATHER CLAUSE for used units or equipment - buyers of second-hand trucks should get an Environmental Health Specialist opinion BEFORE purchase.
Mobile/food-truck reciprocity: None found
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 North Carolina → — many do design + fabrication and know local plan-review requirements.