California Health Inspection Checklist for Food Trucks

How California Health Inspections Work

County environmental health departments conduct routine, unannounced inspections of all mobile food facilities in California. Inspectors use a standardized inspection form based on the California Retail Food Code (CalCode). Inspections evaluate food safety practices, equipment condition, sanitation, and documentation. Violations are classified by severity: major violations (immediate health hazards) can result in permit suspension, while minor violations typically require correction by a specified date. Many California counties publish inspection scores publicly.

MFF Classification and Permit Verification

• Valid county health MFF permit displayed on the vehicle
• Operations match the permitted MFF type (Type 1 or Type 2)
• Menu items match those approved during plan review — no unapproved items
• Current commissary agreement on file with the county (inspector may verify)
• Seller's permit number displayed on the truck
• Certified Food Protection Manager (CFPM) certificate available on-site
• California Food Handler Cards for all employees on-site

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 CalCode minimums: 165°F for poultry, 155°F for ground meats, 145°F for whole meats, fish, and eggs cooked to order
• Calibrated probe thermometer available and in use
• Thermometers present in all refrigeration and hot-holding units
• Time as a public health control (TPHC): if using time instead of temperature for certain foods, written procedures and documentation must be on-site
• Proper cooling procedures: 135°F to 70°F within two hours, then 70°F to 41°F within four additional hours (six hours total)
• Reheating previously cooked food to 165°F within two hours before hot-holding

Handwashing

• Handwashing sink is accessible, unobstructed, and used exclusively for handwashing
• Hot and cold running water available at the handwashing sink (minimum 100°F warm water)
• Soap and single-use paper towels or an approved hand-drying device at the sink
• Employees observed washing hands at required times: before starting work, after handling raw food, after touching face/hair/body, after using the restroom, after handling trash, after eating or drinking, and before putting on gloves
• No bare-hand contact with ready-to-eat foods (gloves, tongs, deli tissue, or utensils required)

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in refrigeration units (proper vertical separation)
• All food stored at least six inches off the floor
• Food properly labeled with common name and date of preparation
• No expired products on the truck
• Food protected from cross-contamination: separate cutting boards, knives, and prep areas for raw and ready-to-eat foods
• All food obtained from approved commercial sources (no home-prepared ingredients unless under separate Homemade Food Operations Act provisions, which do not apply to MFFs)
• Food dispensing utensils stored with handles above the food or on a clean surface
• Ice used for beverages stored and dispensed separately from ice used for cooling food

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized between uses
• Sanitizer solution at proper concentration — check with test strips (chlorine: 100–200 ppm; quaternary ammonium: per manufacturer specs, typically 200–400 ppm)
• Wiping cloths stored in sanitizer solution between uses
• Three-compartment sink available on the truck or at the commissary for wash-rinse-sanitize cycle
• Single-use gloves used properly and changed between tasks
• Interior walls, floors, and ceiling of the truck are clean, smooth, and in good repair
• Trash receptacles have tight-fitting lids and are not overflowing
• No unnecessary personal items stored in the food preparation area

Water Supply and Wastewater

• Fresh water tank full with potable water from an approved source
• Wastewater tank capacity at least 15% greater than the fresh water tank
• Wastewater tank not full and no leaks or overflow
• Water system is fully enclosed and protected from contamination
• Water heater functioning properly (hot water available at all sinks)
• Water pressure adequate at all faucets

Pest Control and Ventilation

• All openings (service window, doors, vents) equipped with screens or kept closed when not in active use
• No evidence of pests: rodent droppings, gnaw marks, live insects, or insect harborage
• Ventilation hood and grease filters clean and functioning properly
• Exhaust system properly venting cooking fumes and smoke to the exterior
• Makeup air adequate (no excessive negative pressure inside the truck)

Fire Safety

• UL 300-listed fire suppression system installed over all cooking surfaces and serviced within the past six months
• Class K fire extinguisher for grease fires, fully charged and accessible
• ABC-rated fire extinguisher, fully charged and accessible
• Propane tanks externally mounted and secure
• Fire department clearance certificate available on the truck

Common Violations to Avoid

The most frequently cited violations during California MFF inspections include:

• Improper food holding temperatures (cold food above 41°F, hot food below 135°F)
• Handwashing sink not properly supplied, obstructed, or not being used
• Bare-hand contact with ready-to-eat food
• Inadequate sanitizer concentration
• Cross-contamination risks from improper storage of raw meats
• Missing or expired food handler cards or CFPM certification
• Serving menu items not listed on the approved permit

Run through this checklist before every shift. Consistent self-inspection is the best way to maintain compliance and avoid costly violations in California's rigorous inspection environment.