Alabama Health Inspection Checklist for Food Trucks

How Alabama Health Inspections Work

The Alabama Department of Public Health (ADPH) conducts routine, unannounced inspections of all mobile food service establishments. Inspections are performed by environmental health specialists from your county health department. They use a standardized inspection form that covers food safety, sanitation, and equipment compliance based on the Alabama Food Code.

Temperature Control

• Cold-holding foods at 41°F (5°C) or below
• Hot-holding foods at 135°F (57°C) or above
• Cooking temperatures meet minimum requirements (165°F for poultry, 155°F for ground meats, 145°F for whole meats and seafood)
• Thermometers present and calibrated in all refrigeration units
• A probe thermometer available for checking food temperatures
• Proper cooling procedures documented when cooling food from 135°F to 41°F

Handwashing

• Handwashing sink is accessible and unobstructed
• Hot and cold running water available at the handwashing sink
• Soap and single-use paper towels supplied at the sink
• Employees are washing hands at proper times (after handling raw food, after using the restroom, after touching face or hair, before putting on gloves)

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in refrigeration
• All food stored at least 6 inches off the floor
• Food properly labeled and dated
• No expired products in the truck
• Food protected from cross-contamination (separate cutting boards, utensils for raw and cooked food)
• Food dispensing utensils stored properly when not in use

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized
• Sanitizer solution at proper concentration (check with test strips)
• Three-compartment sink available (or at the commissary) for washing, rinsing, and sanitizing
• Single-use gloves used properly for handling ready-to-eat foods
• Floors, walls, and ceiling of the truck are clean and in good repair
• Trash receptacles have lids and are not overflowing

Water Supply and Wastewater

• Fresh water tank is full and water is potable
• Wastewater tank has capacity at least 15% greater than the fresh water tank
• Wastewater tank is not full or overflowing
• No leaks in the water system
• Water heater functioning and delivering water at 100°F or higher for handwashing

Pest Control and Ventilation

• Service window and openings have screens or are kept closed when not serving
• No evidence of pests (rodents, flies, cockroaches)
• Ventilation hood and filters clean and functioning
• Exhaust system properly venting cooking fumes

Permits and Documentation

• Current ADPH food service permit displayed on the truck
• Certified food safety manager certificate on-site
• Commissary agreement on file and current
• Temperature logs available for inspector review

Common Violations to Avoid

The most frequently cited violations during Alabama food truck inspections are:

• Improper food holding temperatures (too warm in the cooler, not hot enough on the line)
• Handwashing sink not properly supplied or not being used
• Inadequate sanitizer concentration
• Cross-contamination risks from improper food storage
• Expired or missing food safety manager certification

Use this checklist before every shift to catch issues before an inspector does.