Connecticut Food Truck Health Inspection Checklist

How Connecticut Health Inspections Work

Local health departments and regional health districts conduct routine, unannounced inspections of all food service establishments in Connecticut, including mobile food trucks. Inspectors evaluate compliance with the Connecticut Public Health Code, which is based on the FDA Food Code. Inspections cover food safety practices, equipment condition, sanitation, water systems, and documentation. Violations are categorized by severity — critical violations that pose an immediate health risk require prompt correction and may result in license suspension, while non-critical violations typically require correction by a specified date. Because Connecticut operates on a town-by-town basis, you may be inspected by different health departments in each town where you hold a food service license.

Permits and Documentation

• Valid food service license from the local health department displayed on the truck
• Connecticut Sales and Use Tax Permit displayed on the truck
• Food safety manager certification (ServSafe or equivalent) available on-site
• Food handler training documentation for all employees (where required by the town)
• Current commissary agreement on file and available for inspector review
• Menu matches what was submitted during the licensing process — no unapproved items
• Fire extinguisher inspection tags current
• Fire suppression system service tag current (if applicable)

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 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 active use
• Thermometers visible in all refrigeration and hot-holding units
• Proper cooling procedures followed: 135°F to 70°F within two hours, then 70°F to 41°F within four additional hours
• Previously cooked food reheated to 165°F within two hours before hot-holding
• Time as a public health control (TPHC): if using time instead of temperature, written procedures and documentation must be available

Handwashing

• Handwashing sink is accessible, unobstructed, and used exclusively for handwashing — never for food prep or dishwashing
• Hot and cold running water available at the handwashing sink
• Soap and single-use paper towels stocked at the sink
• Employees observed washing hands at required times: before starting work, after handling raw food, after touching face or hair, after using the restroom, after handling trash, after eating or smoking, 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 (proper vertical separation to prevent cross-contamination)
• All food stored at least six inches off the floor
• Food properly labeled with common name and date of preparation or opening
• No expired products on the truck
• 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
• Food dispensing utensils stored with handles above the food or on a clean, sanitized 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 and between different food types
• Sanitizer solution at proper concentration — verify with test strips (chlorine: 50–100 ppm; quaternary ammonium: per manufacturer specifications)
• Wiping cloths stored in sanitizer solution between uses
• Three-compartment sink available on the truck or at the commissary for the wash-rinse-sanitize cycle
• Single-use gloves used properly and changed between tasks and between handling raw and ready-to-eat foods
• Interior walls, floors, and ceiling of the truck are clean, smooth, in good repair, and free of cracks or holes
• Trash receptacles have tight-fitting lids and are not overflowing
• No personal items stored in the food preparation area

Water Supply and Wastewater

• Fresh water tank filled with potable water from an approved source (commissary or municipal supply)
• Wastewater tank capacity adequate for the volume of water used — should be at least equal to or larger than the fresh water tank
• Wastewater tank not full, with no leaks or signs of overflow
• Water system is fully enclosed and protected from contamination
• Water heater functioning properly — hot water available at all sinks
• Adequate water pressure at all faucets for effective handwashing and cleaning

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 areas
• Ventilation hood and grease filters clean and functioning properly
• Exhaust system properly venting cooking fumes and smoke to the exterior
• Adequate airflow inside the truck — no excessive condensation on surfaces

Fire Safety

• Fire suppression system installed over cooking surfaces with a current service tag (if required by the local fire marshal)
• Class K fire extinguisher for grease fires, fully charged and accessible
• ABC-rated fire extinguisher, fully charged and accessible
• Propane tanks securely mounted and in compliance with local fire codes
• Fire marshal clearance documentation available on the truck (where required by the town)

Common Violations to Avoid

The most frequently cited violations during Connecticut food truck inspections include:

• Improper food holding temperatures — cold food above 41°F or hot food below 135°F
• Handwashing sink not properly supplied, blocked by equipment, or not being used by staff
• Bare-hand contact with ready-to-eat food
• Inadequate sanitizer concentration in sanitizer buckets or spray bottles
• Cross-contamination risks from improper storage of raw meats above ready-to-eat foods
• Missing or expired food safety certifications
• Missing or outdated commissary agreement documentation

Run through this checklist before every shift. Consistent self-inspection is the most effective way to maintain compliance across every Connecticut town where you hold a food service license. Because different towns may inspect you at different times, maintaining uniform standards protects you regardless of which health department shows up.