Pennsylvania Food Truck Health Inspection Checklist

Overview

Health inspections are a routine and essential part of operating a food truck in Pennsylvania. Whether your truck is inspected by the Pennsylvania Department of Agriculture (PDA), the Philadelphia Department of Public Health, or the Allegheny County Health Department (ACHD), inspectors evaluate your truck against food safety standards designed to prevent foodborne illness. Inspections may be scheduled (pre-operational) or unannounced (routine or complaint-driven). This checklist covers the critical areas inspectors evaluate so you can stay prepared at all times.

Certified Food Manager on Duty

• At least one person in charge with a current Certified Food Manager (CFM) credential (ServSafe or equivalent) is present during all hours of operation.
• Proof of certification is available on the truck for inspector review.
• The person in charge can demonstrate knowledge of food safety principles, temperature control, and contamination prevention.

Food Temperature Control

• All cold-held foods are maintained at 41°F (5°C) or below.
• All hot-held foods are maintained at 135°F (57°C) or above.
• Cooking temperatures meet minimum requirements: poultry at 165°F (74°C), ground meats at 155°F (68°C), whole meats and fish at 145°F (63°C).
• Calibrated food thermometers are available and used to verify temperatures.
• A temperature log is maintained showing regular temperature checks of refrigeration units and hot-held items.
• Foods are cooled using proper methods — from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours.

Personal Hygiene and Handwashing

• A dedicated handwashing sink is operational with warm running water, soap, and single-use paper towels.
• The handwashing sink is accessible and not blocked by equipment or supplies.
• Food handlers wash hands before starting work, after handling raw meat, after touching face or hair, after using the restroom, and after any contamination event.
• Food handlers wear clean outer clothing and effective hair restraints (hat, hairnet, or visor).
• No bare-hand contact with ready-to-eat foods — gloves, tongs, deli tissue, or utensils are used.
• Employees who are ill with vomiting, diarrhea, jaundice, or sore throat with fever are excluded from food handling duties.

Cross-Contamination Prevention

• Raw meats, poultry, and seafood are stored below ready-to-eat foods in refrigeration units.
• Separate cutting boards and utensils are used for raw proteins and ready-to-eat foods, or items are properly cleaned and sanitized between uses.
• Food is stored in covered, labeled containers.
• Food is stored at least 6 inches off the floor.
• Chemicals and cleaning supplies are stored separately from food and food contact surfaces.

Water Supply and Wastewater

• Potable water supply tank is clean, enclosed, and filled from an approved source.
• Water supply is adequate for handwashing, cooking, and cleaning during the entire service period.
• Wastewater holding tank is at least 15% larger than the fresh water tank.
• Wastewater is disposed of at the commissary or an approved wastewater disposal facility — never on the ground or into storm drains.
• Water supply hoses are food-grade and properly stored when not in use.

Equipment and Warewashing

• A three-compartment warewashing sink is present and operational (wash, rinse, sanitize).
• Sanitizer concentration is verified with test strips (chlorine at 50-100 ppm, quaternary ammonia at manufacturer's recommended level).
• All food contact surfaces are clean and in good repair.
• Refrigeration and freezer units are functioning properly and holding correct temperatures.
• Cooking equipment is clean and free of grease buildup.
• Thermometers are present in all refrigeration and freezer units.

Fire Safety

• UL 300-rated fire suppression system is installed over cooking equipment (if deep fryers or open-flame cooking equipment are used).
• Class K fire extinguisher is present, charged, and within reach of the cooking area.
• Class ABC fire extinguisher is present and charged.
• Fire suppression system has been inspected within the last six months (or per local requirements).
• Ventilation hood and filters are clean and free of excessive grease.

Permits and Documentation

• Current food establishment license (PDA, Philadelphia, or ACHD) is posted in a visible location on the truck.
• Commissary agreement is available for inspector review.
• Food safety certification (ServSafe or equivalent) is available for inspector review.
• Sales Tax License is current and available.
• Temperature logs and any required record-keeping are up to date.

Truck Condition and Pest Control

• The truck interior is clean, organized, and in good physical repair.
• No evidence of pests (rodents, insects, or droppings).
• All openings (windows, service windows, doors) are equipped with screens or are kept closed when not in active use.
• Garbage is stored in covered, leak-proof containers and disposed of properly at the commissary.
• The exterior of the truck is clean and in good condition.

Commissary Compliance

• A valid, signed commissary agreement is on file and available for inspector review.
• The commissary itself holds a current food establishment license from the applicable authority (PDA, Philadelphia, or ACHD).
• Wastewater is disposed of exclusively at the commissary or another approved disposal facility.
• Fresh water is sourced only from the commissary's potable water supply or another approved potable source.
• The truck returns to the commissary at the end of each operating day (or on the schedule specified in the commissary agreement) for cleaning, resupply, and wastewater disposal.

Common Violations to Avoid

Understanding the most frequently cited violations helps you prioritize your inspection preparation. Across PDA, Philadelphia, and ACHD inspections, the most common food truck violations include:

• Improper cold holding temperatures — Refrigeration units that cannot maintain 41°F or below, often due to overloading, broken seals, or inadequate unit capacity for the menu volume.
• Handwashing deficiencies — No soap, no paper towels, lukewarm or cold water only, or the handwashing sink being used for purposes other than handwashing (such as food prep or warewashing).
• Missing or expired food safety certification — The person in charge cannot produce a valid Certified Food Manager credential during the inspection.
• Inadequate sanitizer concentration — Sanitizer solution in the three-compartment sink or in spray bottles that tests below the required concentration on test strips.
• Bare-hand contact with ready-to-eat food — Handling ready-to-eat items such as salads, sandwiches, or garnishes without gloves, tongs, or utensils.
• No thermometer in refrigeration unit — Each refrigerator and freezer must have an internal thermometer visible without opening the unit.

Addressing these high-frequency issues before an inspection significantly reduces your risk of violations and ensures you maintain your food establishment license in good standing.