Iowa Food Truck Health Inspection Checklist

Iowa Food Truck Health Inspection Overview

Health inspections for Iowa food trucks are conducted by inspectors from the Department of Inspections, Appeals, and Licensing (DIAL). These inspections are based on the Iowa Food Code, which aligns with the FDA Model Food Code. Understanding what inspectors evaluate will help you maintain compliance and pass inspections without violations. Use this checklist to conduct regular self-inspections and prepare for official DIAL visits.

Temperature Control

• Cold holding foods maintained at 41°F (5°C) or below
• Hot holding foods maintained at 135°F (57°C) or above
• Cooking temperatures meet minimum requirements for each food type (poultry 165°F, ground meats 155°F, whole meats 145°F)
• Thermometers present and calibrated in all refrigeration and holding units
• Probe thermometer available and calibrated for checking food temperatures
• Temperature logs maintained and current
• Rapid cooling procedures followed (135°F to 70°F within 2 hours, 70°F to 41°F within an additional 4 hours)
• Reheating for hot holding reaches 165°F within 2 hours
• Frozen foods stored at 0°F (-18°C) or below

Personal Hygiene and Food Handling

• All food handlers wash hands properly and at appropriate times
• Handwashing sink accessible, functional, and stocked (soap, warm water, paper towels)
• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli paper used)
• Clean outer garments and effective hair restraints worn by all staff
• No eating, drinking, or tobacco use in food preparation areas
• Employees with symptoms of illness excluded or restricted per Iowa Food Code
• Certified Food Protection Manager (CFPM) certificate displayed or available

Food Source and Storage

• All food obtained from approved, licensed sources
• Food stored in proper containers, labeled, and dated
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• Food stored at least 6 inches off the floor
• No expired or spoiled food items present
• Shellstock identification tags retained for 90 days (if applicable)
• Allergen information available for menu items

Equipment and Utensils

• All food-contact surfaces clean and sanitized
• Three-compartment sink or equivalent available with wash, rinse, and sanitize setup
• Sanitizer concentration at proper levels (chlorine 50-100 ppm, quaternary ammonia 200 ppm, or per manufacturer)
• Test strips available to verify sanitizer concentration
• Cutting boards in good condition, not scored or grooved
• Equipment in good repair with no chipped, cracked, or broken components
• Single-use items (gloves, cups, utensils) stored properly and not reused
• Wiping cloths stored in sanitizer solution between uses

Water Supply and Waste

• Potable water supply adequate for daily operations
• Water tank in good condition with no leaks or contamination
• Wastewater tank capacity at least 15% larger than potable water tank
• Wastewater disposed of at approved facility (commissary or dump station)
• No cross-connections between potable water and wastewater systems
• Hoses used for potable water are food-grade and stored properly

Physical Facility (Mobile Unit)

• Floors, walls, and ceiling of food prep area are smooth, cleanable, and in good repair
• Adequate lighting in food preparation and warewashing areas (at least 50 foot-candles at prep surfaces)
• Ventilation adequate to remove smoke, steam, and odors
• Exhaust hood and filters clean and functional (if applicable)
• Screens or air curtains on openings to prevent pest entry
• No evidence of pests (rodents, insects, or birds)
• Garbage containers clean, covered, and emptied regularly
• Truck exterior maintained in clean condition

Documentation and Compliance

• Current Iowa food establishment license displayed conspicuously
• Certified Food Protection Manager (CFPM) certification on file
• Commissary agreement documentation available for review
• Temperature monitoring logs current and accurate
• Employee illness reporting policy in place
• Fire extinguisher present, charged, inspected, and accessible (Class K for cooking operations)
• First aid kit stocked and accessible
• Consumer advisory posted for undercooked animal foods (if applicable)

Common Violations to Avoid

Based on common findings in Iowa food truck inspections, pay special attention to these frequently cited issues:

• Improper cold holding temperatures (most common violation)
• Handwashing sink blocked, unstocked, or not used properly
• Sanitizer at incorrect concentration or test strips unavailable
• Food improperly labeled or dated in storage
• Thermometers missing or not calibrated
• Cross-contamination risks from improper food storage arrangement