North Carolina Health Inspection Checklist for Food Trucks

How North Carolina Health Inspections Work

In North Carolina, county environmental health departments conduct routine, unannounced inspections of all permitted food establishments, including mobile food units. Inspectors use the NC Food Code (15A NCAC 18A .2600), which is based on the FDA Model Food Code, as the regulatory standard. North Carolina uses a numerical graded inspection system where your score is posted publicly. A score of 90 or above is considered excellent, while scores below 70 can result in suspension of your permit. Your inspection grade is visible to customers and can significantly impact your reputation, so maintaining a high score is critical.

Temperature Control

• Cold-holding foods stored at 41°F (5°C) or below
• Hot-holding foods maintained 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 seafood
• Thermometers present, visible, and calibrated in all refrigeration units
• A probe thermometer available and used for checking internal food temperatures
• Proper cooling procedures followed: from 135°F to 70°F within two hours and from 70°F to 41°F within four additional hours
• Reheating of previously cooked food reaches 165°F within two hours

Handwashing

• Handwashing sink is accessible, unobstructed, and used only for handwashing
• Hot and cold running water available at the handwashing sink (minimum 100°F)
• Liquid soap and single-use paper towels supplied at the sink at all times
• Employees wash hands at all required times: after handling raw food, after using the restroom, after touching face or hair, after handling trash, before putting on gloves, and when switching between tasks

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in all refrigeration to prevent cross-contamination
• All food stored at least six inches off the floor
• Food properly labeled and dated with oldest stock used first (FIFO method)
• No expired products on the truck
• Separate cutting boards, utensils, and prep areas for raw and cooked or ready-to-eat foods
• Food dispensing utensils stored properly when not in use (in the food with handle extending out, on a clean surface, or in running water)
• All food obtained from approved commercial sources — no home-prepared items

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized between uses
• Sanitizer solution at proper concentration (check with test strips — typically 50–200 ppm chlorine or 200–400 ppm quaternary ammonia)
• Three-compartment sink available at the commissary (or on the truck if equipped) for washing, rinsing, and sanitizing utensils
• Single-use gloves used properly when handling ready-to-eat foods
• Floors, walls, and ceiling of the truck are clean and in good structural repair
• Trash receptacles have lids and are not overflowing
• Wiping cloths stored in sanitizer solution between uses

Water Supply and Wastewater

• Fresh water tank is full and water is from an approved potable source
• Wastewater tank capacity is at least 15% greater than the fresh water tank
• Wastewater tank is not full or overflowing
• No leaks in the water system plumbing
• Water heater functioning and delivering water at adequate temperature for handwashing

Pest Control and Ventilation

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

Permits and Documentation

• Current county environmental health department mobile food unit permit posted visibly on the truck
• Certified Food Protection Manager certificate available on-site
• Commissary agreement on file and current
• Temperature logs available for inspector review
• Employee illness reporting policy in place and communicated to all staff
• Municipal business license displayed (if required by the city)

Common Violations to Avoid

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

• Improper food holding temperatures (cold food above 41°F, hot food below 135°F) — this is the most common critical violation
• Handwashing sink not properly supplied or not being used correctly
• Inadequate sanitizer concentration at food contact surface wiping stations
• Cross-contamination risks from improper food storage order in refrigeration
• Missing or expired Certified Food Protection Manager certification
• Missing or expired county mobile food unit permit

Run through this checklist before every shift to catch and correct issues before an environmental health specialist arrives. North Carolina's graded inspection system makes your score a public-facing reflection of your operation — protect it by staying inspection-ready at all times.