Nevada Food Truck Health Inspection Checklist

Overview

Health inspections are a routine part of operating a food truck in Nevada. The Southern Nevada Health District (SNHD), Washoe County Health District, and other local health authorities conduct both scheduled pre-operational inspections and unannounced routine inspections throughout the year. Inspections are based on the requirements of NRS 446, the Nevada Administrative Code (NAC) Chapter 446, and local health district regulations. Understanding what inspectors look for allows you to maintain compliance every day, not just on inspection day. Use this checklist to conduct your own self-inspections before each shift and to prepare for official health district visits.

Food Temperature Control

• All cold foods held at 41°F (5°C) or below in properly functioning refrigeration units
• All hot foods held at 135°F (57°C) or above in approved hot holding equipment
• Calibrated food thermometer available and in use — probe thermometer for internal food temps and an ambient thermometer in each refrigeration unit
• Time/temperature logs maintained for all potentially hazardous foods
• Proper cooling procedures followed — hot food cooled from 135°F to 70°F within two hours, then from 70°F to 41°F within an additional four hours
• Proper reheating procedures — foods reheated to 165°F within two hours before placing in hot holding
• Raw meats stored below ready-to-eat foods in refrigeration to prevent cross-contamination
• Frozen foods maintained at 0°F (−18°C) or below

Personal Hygiene and Handwashing

• All food handlers have current Nevada food handler safety training cards on file
• At least one Certified Food Protection Manager (ServSafe or equivalent) on duty or available
• Handwashing sink is accessible, unobstructed, and stocked with soap, paper towels, and warm running water at all times
• Employees wash hands before starting work, after handling raw foods, after touching face or hair, after using restroom, after handling garbage, and between tasks
• Employees wear clean outer garments and effective hair restraints (hat, hairnet, or beard net)
• No bare-hand contact with ready-to-eat foods — gloves, tongs, deli tissue, or other utensils used
• Employees with symptoms of illness (vomiting, diarrhea, jaundice, sore throat with fever) are excluded from food handling duties
• No eating, drinking, or tobacco use in food preparation areas

Food Storage and Handling

• All food stored at least six inches off the floor
• All food in storage is properly labeled, dated, and covered or in sealed containers
• First-in, first-out (FIFO) rotation is practiced for all perishable items
• Food received from approved sources only — all suppliers are licensed and reputable
• No unapproved home-prepared foods on the truck
• Chemicals and cleaning supplies stored separately from food and food-contact surfaces
• Separate cutting boards and utensils for raw meats and ready-to-eat foods, or thorough washing and sanitizing between uses
• Allergen awareness — staff can identify common allergens in menu items and communicate them to customers

Equipment and Sanitation

• All food-contact surfaces are smooth, nonporous, easily cleanable, and in good repair
• Equipment cleaned and sanitized on a regular schedule and between uses with different food types
• Three-compartment sink or approved warewashing system available and properly set up (wash, rinse, sanitize)
• Sanitizer solution at correct concentration — test strips available and used to verify (typically 50–200 ppm chlorine or 200–400 ppm quaternary ammonium)
• Wiping cloths stored in sanitizer solution when not in use
• No buildup of grease, food debris, or mold on equipment, walls, ceilings, or floors
• Ventilation hood and exhaust system clean and functioning properly
• Cooking equipment in good working order — burners, thermostats, and pilot lights function correctly

Water System and Plumbing

• Fresh water tank full at the start of each shift with potable water from an approved source
• Wastewater (gray water) tank has at least 15% greater capacity than the fresh water tank
• Wastewater tank is not overflowing and is emptied into an approved disposal facility at the commissary
• Water heater functioning and delivering hot water at a minimum of 100°F at the handwash sink and 120°F at the warewash sink
• No cross-connections between the potable water system and the wastewater system
• All plumbing connections are tight with no leaks
• Water hoses used for filling are food-grade and stored with ends protected from contamination

Fire Safety

• UL 300-listed fire suppression system installed, current inspection tag visible, and fully charged
• Class K fire extinguisher charged and accessible near cooking equipment
• ABC-rated fire extinguisher charged and accessible
• Propane tanks properly mounted, secured, and in compliance with NFPA 58
• No grease buildup on or around hood, exhaust filters, or cooking surfaces
• All employees know the location and operation of fire extinguishers and the fire suppression system

Permits and Documentation

• Current health district Mobile Food Establishment permit displayed on the truck
• Current commissary agreement on file with the health district
• Food handler cards for all employees available for inspector review
• Fire suppression system inspection certificate current and on file
• Nevada Sales Tax Permit number displayed
• Business license(s) current and available
• Workers' compensation certificate of insurance current (if employees are on staff)

Vehicle and Exterior

• Truck exterior is clean and in good physical condition
• Service window has a proper closing mechanism to protect food during transport and when closed
• Screens on windows and openings to prevent pest entry
• No evidence of pest activity (rodents, insects, birds) inside or around the truck
• Waste receptacle available for customer use near the service window
• Truck is parked on a hard, clean surface (not on unpaved ground unless an approved surface is provided)