NC S24

Permits food establishments to use outdoor grills for food preparation and sale under specified conditions.

Requires outdoor grills to have stainless steel or cast iron cooking surfaces, be stationed on concrete or asphalt foundations, and be located at least 10 feet from combustible construction.

Mandates continuous supervision by a food employee when grill is in use and requires all open food and utensils to have overhead protection or individual covers.

Requires raw meat, poultry, and fish to be pre-portioned or ready-to-cook inside the establishment before grilling, and food must be processed inside the establishment after cooking.

Requires daily cleaning of grill and foundation on days of operation and storage in enclosed areas protected from environmental contamination when not in use.