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Food safety information.

Clean: Wash hands and surfaces often According to food safety experts, bacteria can spread throughout the kitchen and get on to cutting boards, knives, sponges and counter tops. Here’s how to Fight BAC: Wash hands in hot soapy water before preparing food and after using the bathroom, changing diapers and handling pets. For best results, consumers should use warm water to moisten their hands and then apply soap and rub their hands together for 20 seconds before rinsing thoroughly. Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and before going on to the next one. Use plastic or other non-porous cutting boards. Cutting boards should be run through the dishwasher – or washed in hot soapy water – after use. Consider using paper towels to clean up kitchen surfaces. Or, if using cloth towels, consumers should wash them often in the hot cycle of the washing machine. Separate: Don’t cross-contaminate Cross-contamination is how bacteria spreads from one food product to another. This is especially true for raw meat, poultry and seafood. Experts caution to keep these foods and their juices away from ready-to-eat foods. Here’s how consumers can Fight BAC: Separate raw meat, poultry and seafood from other food in the grocery shopping cart. Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices dont drip onto other foods. If possible, use one cutting board for raw meat products and another for salads and other foods which are ready to be eaten. Always wash cutting boards, knives and other utensils with hot soapy water after they come in contact with raw meat, poultry and seafood. Never place cooked food on a plate which previously held raw meat, poultry or seafood. Cook: Cook to proper temperatures Food safety experts agree that foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. The best way to Fight BAC is to: Use a meat thermometer, which measures the internal temperature of cooked meat and poultry, to make sure that the meat is cooked all the way through. Cook roasts and steaks to at least 145F. Whole poultry should be cooked to 180F for doneness. Cook ground meat, where bacteria can spread during grinding, to at least 160F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked, pink ground beef with a higher risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside. Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked. Cook fish until it is opaque and flakes easily with a fork. Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165F. Chill: Refrigerate promptly Food safety experts advise consumers to refrigerate foods quickly because cold temperatures keep most harmful bacteria from growing and multiplying. So, public health officials recommend setting the refrigerator at 40 F and the freezer unit at 0 F and occasionally checking these temperatures with an appliance thermometer. Then, Americans can Fight BAC by following these steps: Refrigerate or freeze perishables, prepared food and leftovers within two hours. Never defrost (or marinate) food on the kitchen counter. Use the refrigerator, cold running water or the microwave. Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. With poultry and other stuffed meats, remove the stuffing and refrigerate it in a separate container. Don’t pack the refrigerator. Cool air must circulate to keep food safe. Foodborne Illnesses According to public health and food safety experts, each year millions of illnesses in this country can be traced to foodborne bacteria. While the likelihood of serious complications is unknown, the Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to secondary long-term illnesses. For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections; Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for Guillain-Barre syndrome. Food Safety for… Meat, Poultry, and Seafood Lovers! We all know that meat, poultry, and seafood provide great sources of protein and other essential vitamins, but mishandling them may not be so healthful. Remember that all perishable foods, like meat, poultry, eggs, and seafood, need to be handled properly to prevent foodborne illness. Cook It Right Cook ground meat to at least 160 F. Ground poultry should be cooked to 165 F. Cook roasts and steaks to an internal temperature of at least 145 F for medium rare or to 160 F for medium. Whole poultry should be cooked to 180 F — measure the temperature in the thigh. Poultry breasts should be cooked to 170 F. Cook fish until it’s opaque and flakes easily with a fork. TIPS -Don’t forget to wash your hands with soap and warm water before and after preparing raw meat, poultry, and seafood. -Use a clean food thermometer to make sure raw meat and poultry have been cooked to a safe internal temperature. Wash the food thermometer in hot, soapy water between uses. Combating Cross-Contamination! S-e-p-a-r-a-t-i-n-g is Essential! To prevent raw juices from contaminating ready-to-eat foods, separate raw meat, poultry, and seafood from other foods in your grocery store shopping cart and in your refrigerator. Take 2 Consider using one cutting board for raw meat, poultry, and seafood products and another one for fresh fruits and vegetables. In addition, don’t forget to wash your hands with soap and warm water and your cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood. Clean Your Plate Place cooked food on a clean platter. If you put cooked food on an unwashed platter that previously held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the safely cooked food. Seal It Up To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in your refrigerator, place these raw foods in sealed containers, plastic bags, or on a plate or tray. Then store them on the bottom shelf, so they don’t drip onto foods below them. Marinating Mandate Don’t use sauce that was used to marinate raw meat, poultry, or seafood on cooked foods, unless you boil it before applying. Never taste marinade or sauce that was used to marinate raw meat, poultry, or seafood unless it was heated to the boiling point first. FAQs Q: Should I wash raw meat, poultry or seafood before cooking it? A: Washing raw poultry, beef, pork, lamb, veal, or seafood before cooking is not necessary. Although washing these raw foods may get rid of some of the pathogens on the surface of these foods, it may allow the pathogens to spread around the kitchen. Cooking these foods to a safe internal temperature will destroy any bacteria that may be present in the food. Use a clean food thermometer to make sure food has reached the proper temperature. Q: If cooked meat and poultry look pink, does it mean that the food is not done? A: The color of cooked meat and poultry is not a sure sign of its degree of doneness. For instance, hamburgers and fresh pork can remain pink even after cooking to temperatures of 160 F or higher. Smoked poultry remains pink, no matter how cooked it is. Only by using a food thermometer can you accurately determine that meat and poultry have reached safe internal temperatures. The Centers for Disease Control and Prevention does not recommend eating undercooked or raw meat, poultry, and seafood as these can be associated with a higher risk of foodborne illness. Q: Is it safe to eat sushi, the Japanese raw fish specialty? A: People in the at-risk groups (young children, pregnant women, senior citizens, and people with weakened immune systems) should not eat raw or undercooked fish or shellfish. People with liver disorders or weakened immune systems are especially at risk for getting sick. Foods made with raw fish are more likely to contain parasites or Vibrio species than foods made from cooked fish. Always cook fish until it’s opaque and flakes easily with a fork. Safe-Cooking Temperature Chart Beef/Pork Cook beef roasts and steaks to 145 F for medium rare or to 160 F for medium. Cook ground beef to at least 160 F. Cook raw sausages to 160 F. Reheat ready-to-eat sausages to 165 F. Cook pork roasts, chops, or ground patties to 160 F for medium, or 170 F for well done. Poultry Cook whole poultry to 180 F. Cook ground poultry to 165 F. Cook chicken breasts to 170 F. Cook stuffing to 165 F. Eggs Cook eggs until the yolks and whites are firm. Don’t use recipes in which eggs remain raw or only partially cooked. Fish Cook fish until it’s opaque and flakes easily with a fork. Avoid eating raw oysters or raw shellfish. People with liver disorders or weakened immune systems are especially at risk for getting sick. Leftovers When reheating leftovers, heat them thoroughly to at least 165 F. Partnership for Food Safety Education 611 Pennsylvania Ave., SE, Suite 140 Washington, DC 20003 JMH Education Marketing, Inc., New York, NY


Vehicle maintenance and operations manual.

Each ALL A CART unit is custom designed and fabricated to your particular needs and specifications. Following is a description and instruction manual of various component parts and systems. Your individual unit may vary somewhat from those described herin. Should questions arise requiring further explanation, please contact the ALL A CART factory or your local ALL A CART representative.


The counter-top, side, and floor panels are of all welded stainless steel construction, as well as the fame and undercarriage. These parts are impervious to the elements and corrosion resistant. The entire unit may be cleaned and maintained with any number of cleaning solutions. If the surface is scratched, the scratch or blemish may be removed by vigorous rubbing with SCOTCHBRITE or other abrasive pads.


The sink system is a custom fabricated unit, which consists of a portable water tank above, and a wash basin below which can accommodate additional compartment pans with drains. It also holds waste water, or can be drained into an auxiliary waste tank by opening the drain valve below the wash basin.

Removing the cap from the filler neck and filling until full fills the portable or fresh water tank. This tank has a small weep hole under the counter-top, out of view, which acts as a vent for air to escape as the tank is being filled. Do not be alarmed if you detect a small amount of water under the sink that may have overflowed from this vent hole during transport or filling procedure.

To winterize the sink, open faucet valve and drain contents of fresh water tank completely. Then, loosen left and right connections behind each faucet handle to drain water from each faucet valve assembly. This will ensure the trapped water does not freeze within and possibly crack valve assemblies. Warm water is supplied from the fresh water tank and is heated by the burner flame from the steam table.


A push handle is mounted at the end of the cart.


The under-counter refrigerator supplied is AC/DC/LP powered. It operates using a heat absorption system. It does not have an internal blower fan. Therefore, opening and closing of the door should be kept to a minimum, since cooling recovery time is dependent solely upon internal coils reducing temperature.

AC operation is accomplished by pulling the plug-in cord out through the front panel access door, switching unit to AC setting, and adjusting temperature knob to desired level.

DC or 12V-battery operation is not recommended direct from battery, as the high usage rate will quickly drain the battery. The DC power is designed for use with the refrigerator connected through a wiring harness to a motor vehicle charging system as it is at idle or in motion.

LP (propane) power is converted to by hooking up an LP tank, opening the valve, turning the AC and DC switches off and then pressing down on the start knob while pushing the RED igniter button. Heat can be felt rising from the area to the upper right of the control panel as the refrigerator begins operating on LP power. The exhaust from the refrigerator LP system is ventilated through an opening at the bottom rear of the steam table heating compartment. This opening should be unobstructed at all times. The refrigerator door is provided with a locking mechanism that should be used when transporting unit. The manufacturer has provided a complete operating and maintenance manual, which you will find inside the refrigerator along with warranty information.


The cart is equipped with an umbrella-mounting pole which is removed during shipping.

To install pole, remove both steam table and ice bin outer pans. Then insert aluminum umbrella mounting pole into mounting hole located on counter-top-between steam table and ice bin. After aligning bolt hole, insert long bolt through walls between steam table and ice bin, then thread on nut and tighten. Umbrella may then be fully opened up and inserted into mounting pole.


Within the cart, by opening the storage compartment door, you may gain access to the LP tank compartment. It is a separate compartment designed to house (1) 20# (5 gallon) tank.

The door of the compartment has a fastener and should be fastened at all times.

The floor of the compartment is perforated to allow the escape of propane gas fumes should the tank develop a leak or a tank not be properly connected.

The LP system is equipped with a regulator within the LP compartment that has a LEFT-HANDED THREAD. Please beware of the opposite-than-normal thread and remember to tighten to the LEFT (counter-clock-wise), and loosen to the RIGHT (clock-wise).


A full pan steam table is recessed within the counter-top. It is LP powered, and also supplies heat for the hot water in the sink. To light the steam table burner, with the outer liner pan in or out, while holding a flame to the pilot assembly, hold down on the red thermostat starter button until the pilot flame stays on by itself. You may then turn the thermostat knob to adjust the burner to the desired level.

There are 2 adjustments available on the burner mechanism:

The first is an air adjustment on the end of the burner closest to the control. The ideal flame is blue in color. A yellow flame indicates not enough oxygen. By loosening a setscrew, the outer sleeve-type mechanism can be slid around to open or close the air intake, thus adjusting the oxygen supply to the burner, and in turn, determining the quality of the flame.

The second is an adjustment to the orifice that controls the volume of gas that flows into the burner. It is a thimble-sized brass fitting which protrudes from the end of the control valve opposite the knob and enters the end of the tubular burner. By rotating this fitting with a properly sized open-end or spanner wrench, one can raise by loosening (counter-clock wise), or lower by tightening (clock-wise) the size of the burner flame.

The outer liner pan is meant to contain 1/2 – 2 of water, which when heated will in turn heat the inner pan(s). The outer pan should not run dry, as it may cause the pan to warp from excessive heat.

The inner pans used, can range from full size to 1/9th, or any combination thereof, and be covered with an assortment of flat, raised, dome, hinged, or roll-top covers.


Two (2) or Four (4) casters are provided for ease of mobility – 2 are rigid, 2 are swivel with brakes.

To activate the brakes, simply step on the lever when in the up position. Lift the lever to disengage. Should the wheels become damaged, they are quickly replaced with ALL A CART approved wheels.

The swivel and axle mechanism all contain bearings, which should be lubricated once every 6 months. Each axle and swivel is fitted with a grease fitting for ease of lubrication.


Artwork and graphics which are applied to the side and end panels of the cart are of vinyl composition. Care should be exercised when cleaning over and around these areas. Avoid contact with sharp or abrasive objects. If you wish to remove vinyl graphics, this may be accomplished by heating the vinyl with a heat gun or hair dryer, and carefully peeling away the vinyl.


Our products and innovations.

Everything that we build has gotten bigger over the years. We started with small push carts and have now graduated up to portable/modular buildings and trailers that can be as long as 53’ and 16’ wide, or assembled to create a building of any size.

Our food carts have interchangeable food preparation modules that only ALL a CART offers.

Our trailers are constructed of one-piece wall construction, which is an ALL a CART exclusive.

Our truck and trailers include systems that are one of a kind.

Our portable self contained sink systems are recommended by Health Departments nationwide.

Due to our superior design and engineering skills, our products and services are referred to as the standard by vehicle and equipment suppliers throughout the country and world.

We have won the Inner City 100 award in successive years for being one of the 100 fastest growing companies in the nation.


What we manufacture and where.

All a Cart manufactures food carts, kiosks, electric vehicles, step trucks, trailers, as well as portable and modular buildings for food service and other retail uses.

Our units include grills, char broilers, steam tables, deep fryers, stoves, ovens, refrigeration, freezers, sinks, and all systems related to the production of any type of food, beverage or merchandise item.

All of the above for use with all types of ethnic and native foods, beverages and merchandise including: foods such as pizza, hot dogs, hamburgers, gyros, Asian, sushi, tacos, churros, etc.  Desserts such as ice cream, Italian ice, donuts, pastries

Beverages such as espresso coffee, soft drinks, beer, wine

We also manufacture a line of Driller Cabins, which are portable climate controlled operator buildings that are used on oil rigs and horizontal/directional drills. They are marketed, sold and delivered world-wide.

ALL CAR EXCELLENCE includes a complete vehicle mechanical repair department, as well as body and paint shop that can accommodate vehicles up to 60’ long, 20’ wide and 18’ high

We do all of the above from our 225,000 square foot facility located within our 55 acre complex at 2001 Courtright Road, Columbus, Ohio 43232. We are the world’s largest manufacturer of this unique and diversified variety of products and services!


More than just food carts.

All a Cart has a number of sister businesses –

JMO Music Studios, rehearsal and recording studios, private party and banquet facilities as well as indoor and outdoor concert venues

On site sports facilities, including baseball diamond, football and soccer fields

Climate controlled vehicle, boat and RV storage facilities

Health Department Licensed and approved Commissary and vending vehicle storage facility

ALL  CAR EXCELLENCE classic vehicle restoration services


All a Cart’s Mission Statement.

All a Cart’s mission is to earn the respect and loyalty of our clientele by manufacturing the very best mobile and modular vending systems as leaders of quality and cost effectiveness through our people, technology and superior customer service.


What is All a Cart?

All a Cart designs and manufactures of all types of vending, sales preparation and serving carts, kiosks, tricycles, trailers, trucks, cars, driller cabins, portable and modular buildings as well as cabinets and case work, store and restaurant fixtures and drive up buildings.

Portable self contained sink systems are another specialty.

We also offer a complete line of electric hybrid vehicles .