South Carolina Food Truck Health Inspection Checklist

DHEC Inspection Overview

The South Carolina Department of Health and Environmental Control (DHEC) conducts inspections of mobile food units based on Regulation R.61-25, which incorporates the FDA Model Food Code. Inspections occur during the initial permitting process and as unannounced routine visits throughout the year. Understanding what inspectors evaluate helps you maintain continuous compliance and avoid violations that could result in permit suspension.

Food Temperature Control

• Cold foods held at 41°F (5°C) or below
• Hot foods held at 135°F (57°C) or above
• Thermometers present and calibrated in all refrigeration and hot-holding units
• Probe thermometer available for checking internal food temperatures
• Time/temperature logs maintained for potentially hazardous foods
• Proper cooling procedures followed (from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours)
• Proper reheating procedures (foods reheated to 165°F within 2 hours)

Personal Hygiene and Food Handling

• All food handlers practicing proper handwashing (20 seconds with soap and warm water)
• Handwashing performed at appropriate times (after touching raw food, before handling ready-to-eat food, after using restroom)
• Bare hand contact with ready-to-eat foods prevented (gloves, tongs, deli tissue used)
• Clean outer garments and hair restraints worn by all food handlers
• No sick employees working with food (proper employee health policy in place)
• No eating, drinking, or tobacco use in food preparation areas

Handwashing Station

• Dedicated handwashing sink accessible and unobstructed
• Hot and cold running water supplied to handwashing sink
• Soap dispenser filled and functioning
• Single-use paper towels or approved hand drying device available
• Handwashing signage posted
• Sink used only for handwashing (not food prep or equipment washing)

Equipment and Utensils

• All food-contact surfaces smooth, non-absorbent, and easily cleanable
• Three-compartment sink or approved warewashing method available and properly set up
• Sanitizer test strips available and used to verify proper sanitizer concentration
• Cutting boards in good condition without deep grooves or cracks
• Equipment clean and in good repair
• Proper storage of clean utensils (protected from contamination)

Water Supply and Waste Water

• Fresh water tank adequate for daily operations and filled from an approved source
• Waste water tank at least 15% larger than fresh water tank capacity
• No cross-connections between fresh and waste water systems
• Water tank fittings and connections properly maintained and leak-free
• Waste water disposed of at approved commissary facility (never into storm drains)
• Water hose food-grade quality and properly stored when not in use

Food Storage and Cross-Contamination Prevention

• Raw meats stored below ready-to-eat foods in refrigeration
• All food stored at least 6 inches off the floor
• Food properly labeled and dated
• No unapproved food sources (all food from approved commercial suppliers)
• Separate cutting boards and utensils for raw and ready-to-eat foods
• Food protected from contamination during transport and storage

Physical Facility and Structure

• Interior surfaces smooth, cleanable, and in good repair
• Floor of food preparation area non-absorbent and easily cleanable
• Adequate lighting in food preparation and storage areas
• Adequate ventilation with functioning hood system (if applicable)
• Screens or other barriers to prevent pest entry when service windows are open
• No evidence of pests (rodents, insects, or other vermin)
• Garbage containers with tight-fitting lids, emptied regularly

Documentation and Permits

• Valid DHEC Retail Food Establishment permit displayed prominently
• Certified Food Protection Manager certificate available on-site
• Commissary agreement on file and accessible
• Employee health policy documentation maintained
• Temperature logs current and available for review
• Fire suppression system inspection current (if applicable)
• Fire extinguisher charged and inspection tag current

Preparing for Unannounced Inspections

DHEC inspectors conduct routine unannounced inspections throughout the year. The best strategy is to operate every day as though an inspection could happen at any moment. Establish daily opening and closing checklists, conduct weekly self-inspections using this checklist, and address any issues immediately rather than allowing them to accumulate. Consistent compliance protects both your permit status and your customers' health.