Tennessee Food Truck Health Inspection Checklist

About Tennessee Food Truck Inspections

Tennessee food truck health inspections are conducted by county health department sanitarians based on the Tennessee Food Code, which incorporates the FDA Model Food Code. Inspections evaluate your food truck's compliance with food safety, sanitation, equipment maintenance, and operational procedures. Inspections occur during the initial permit process and continue as unannounced routine inspections throughout the year (typically 2-4 times annually depending on your county).

Understanding what inspectors look for helps you maintain continuous compliance and avoid violations that could result in point deductions, required corrective actions, or in severe cases, temporary closure.

Food Temperature Control

• Cold potentially hazardous foods held at 41°F (5°C) or below
• Hot potentially hazardous foods held at 135°F (57°C) or above
• Proper cooling procedures: 135°F to 70°F within 2 hours, then 70°F to 41°F within an additional 4 hours
• Proper reheating: foods reheated to 165°F (74°C) within 2 hours before placing in hot holding
• Accurate thermometers available and used to verify food temperatures
• Temperature logs maintained for all potentially hazardous foods
• Cooking temperatures meet minimum requirements (poultry 165°F, ground beef 155°F, whole muscle meats 145°F)

Food Storage and Handling

• All food stored at least 6 inches off the floor
• Raw meats stored below ready-to-eat foods in refrigeration (proper vertical separation)
• All food items properly labeled and dated
• No expired food items present
• Food protected from contamination during storage, preparation, and service
• Proper thawing methods used (refrigerator, cold running water, microwave, or as part of cooking)
• No bare hand contact with ready-to-eat foods (gloves, tongs, or other utensils used)
• Cross-contamination prevention measures in place (separate cutting boards, sanitized surfaces between uses)

Personnel and Hygiene

• Certified Food Protection Manager certificate posted or readily available
• All food handlers have completed approved food handler training
• Proper handwashing observed (20 seconds with soap and warm water)
• Handwashing performed at appropriate times (before handling food, after touching raw meat, after using restroom, etc.)
• Clean outer clothing and effective hair restraints worn
• No eating, drinking, or tobacco use in food preparation areas
• Employees with illness symptoms properly excluded or restricted per TDH guidelines
• No jewelry on hands or arms except a plain wedding band

Handwashing and Plumbing

• Dedicated handwashing sink separate from food preparation sinks
• Hot and cold running water available at handwashing station (minimum 100°F hot water)
• Soap and single-use paper towels stocked at handwashing station
• Handwashing sink accessible and not blocked by equipment or supplies
• Fresh water tank of adequate capacity for daily operations (minimum varies by county, typically 30+ gallons)
• Wastewater tank capacity at least 15% larger than fresh water tank
• No cross-connections between potable water and wastewater systems
• Water system properly sanitized and maintained

Equipment and Surfaces

• All food contact surfaces smooth, non-absorbent, and easily cleanable
• Equipment in good repair with no cracks, chips, or rust on food contact surfaces
• Cutting boards in good condition (no deep scoring or staining)
• Three-compartment sink or equivalent warewashing setup available and functional
• Proper wash-rinse-sanitize procedure followed for utensils and equipment
• Sanitizer solution at proper concentration (chlorine 50-100 ppm or quaternary ammonium 200 ppm)
• Test strips available to verify sanitizer concentration
• Refrigeration units maintaining proper temperature (verified with calibrated thermometer)

Waste Management and Pest Control

• Trash receptacles with tight-fitting lids present and lined with bags
• Adequate trash disposal procedures (no overflow, regular removal)
• Grease properly stored for disposal (sealed containers, not poured into wastewater)
• No evidence of pests (rodents, insects, or other vermin)
• All openings properly screened or sealed to prevent pest entry
• Serving windows closed when not actively serving customers
• Wastewater disposed of properly at commissary (never dumped on ground or into storm drains)

Fire Safety and Ventilation

• Ventilation hood in good working condition over cooking equipment
• Fire suppression system installed, inspected, and current (inspection tag visible)
• Appropriate fire extinguisher(s) mounted, accessible, and current inspection tag
• Propane tanks properly secured and connections in good condition
• Emergency shut-off clearly labeled and accessible
• No grease buildup on hood, filters, or ductwork

Documentation to Have Ready

• Current county health permit displayed visibly on the truck
• Certified Food Protection Manager certificate
• Food handler certificates for all employees
• Commissary agreement (copy on truck)
• Temperature logs (daily records)
• Fire suppression system inspection certificate
• Most recent fire extinguisher inspection tag
• Pest control records (if using a pest control service)

Scoring and Violations

Tennessee county health departments use a point-based scoring system for inspections. Critical violations (those posing immediate health hazards such as improper food temperatures or no handwashing) carry higher point deductions and may require immediate corrective action. Non-critical violations (such as minor equipment wear or missing signage) carry lower point values. A score below passing (typically below 70 out of 100, though this varies by county) may result in required re-inspection or temporary suspension of your permit until violations are corrected.