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: PA Dept. of Agriculture, Bureau of Food Safety (60 of 67 counties); 7 county health departments run their own. Regime: HYBRID - state covers most, named counties opt out.
PDA licenses Mobile Food Facilities except in Allegheny, Bucks, Chester, Delaware, Erie, Montgomery and Philadelphia, which operate independent health departments (confirmed on PA's own site). Your COMMISSARY location, not your vending location, determines the issuing authority. PDA reviews plans within 15 business days; submit ~60 days before opening; annual renewal with notice ~45 days prior. Person-in-charge must be present at all times. PA adopts the FDA Model Food Code under 7 Pa. Code Ch. 46. Philadelphia is heavily layered (L&I + Public Health + Revenue, vending zones, lottery Center City spots); Pittsburgh is light (single Mobile Vehicle Vendor License, four-hour move rule).
Mobile/food-truck reciprocity: NONE - PDA guide states there is no reciprocity between local health departments
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 Pennsylvania → — many do design + fabrication and know local plan-review requirements.