Washington Food Truck Health Inspection Checklist

About Washington Food Truck Inspections

Washington food truck inspections are conducted by your local health jurisdiction based on WAC 246-215, which incorporates the FDA Model Food Code. Inspections occur at least annually for permit renewal, but unannounced inspections can happen at any time during operation. Understanding what inspectors evaluate helps you maintain compliance and avoid violations that could result in permit suspension.

Documentation and Permits

• Current food establishment permit displayed prominently
• Washington State Food Worker Cards for all employees on file or posted
• Certified Food Protection Manager (CFPM) certificate available
• Current commissary agreement on file in the truck
• Temperature monitoring logs maintained daily
• Approved operational procedures and menu on file
• Fire extinguisher inspection tag current (annual inspection required)

Temperature Control

Cold Holding

• All cold TCS (Time/Temperature Control for Safety) foods held at 41°F (5°C) or below
• Refrigeration units functioning properly with accurate thermometers
• Food stored in covered, labeled, and dated containers
• Raw meats stored below ready-to-eat foods to prevent cross-contamination

Hot Holding

• All hot TCS foods held at 135°F (57°C) or above
• Steam tables, warmers, and holding equipment functioning properly
• Temperature verified with calibrated probe thermometer

Cooking Temperatures

• Poultry cooked to internal temperature of 165°F (74°C) for 15 seconds
• Ground meats cooked to 155°F (68°C) for 15 seconds
• Whole muscle meats cooked to 145°F (63°C) for 15 seconds with 3-minute rest
• Fish and seafood cooked to 145°F (63°C) for 15 seconds
• Calibrated probe thermometers available and in use

Cooling and Reheating

• Foods cooled from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours
• Reheated foods brought to 165°F within 2 hours before placing in hot holding
• Cooling methods documented (shallow pans, ice baths, blast chillers)

Food Handling and Storage

• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli tissue used)
• Proper date marking on ready-to-eat TCS foods (7-day maximum at 41°F)
• Food stored at least 6 inches off the floor
• All food properly labeled and covered
• No food stored in unapproved containers (no trash bags, no galvanized containers for acidic foods)
• Approved food sources with documentation (receipts, invoices)
• Allergen awareness procedures in place

Employee Hygiene

• Proper handwashing performed (20 seconds with soap and warm water)
• Handwashing sink accessible, stocked with soap, warm water, and single-use towels
• Employees wash hands after touching raw food, using restroom, handling trash, smoking, eating, or touching face/hair
• Clean outer garments and effective hair restraints worn
• No eating, drinking, or smoking in food preparation areas
• Ill employees excluded or restricted per WAC 246-215 requirements
• All employees hold valid Washington State Food Worker Cards

Sanitation and Cleaning

• Warewashing performed properly (wash, rinse, sanitize) or using approved mechanical warewasher
• Sanitizer solution at correct concentration (chlorine: 50-100 ppm; quaternary ammonia: per manufacturer)
• Test strips available and used to verify sanitizer concentration
• Food contact surfaces clean and sanitized between uses and when switching between food types
• Non-food contact surfaces cleaned at regular intervals
• Wiping cloths stored in sanitizer solution between uses
• No evidence of pest activity (insects, rodents, droppings)

Water and Plumbing

• Fresh water tank full and connected to approved potable water supply at commissary
• Wastewater tank capacity at least 15% larger than fresh water tank
• Wastewater tank not overflowing; disposed of at commissary or approved dump station
• Hot water reaching at least 100°F at handwashing sink
• No cross-connections between potable water and wastewater systems
• Water hoses food-grade and stored properly when not in use

Physical Facility

• Floors, walls, and ceiling of food prep area smooth, easily cleanable, and in good repair
• Service window equipped with proper screening or closing mechanism
• Adequate ventilation and hood systems functioning (grease filters clean)
• Adequate lighting in food preparation and warewashing areas (50 foot-candles at prep surfaces)
• Garbage and refuse containers covered, clean, and not overflowing
• Fire suppression system current (if required) with inspection tag visible
• Propane tanks secured and inspected (if applicable)

Common Violations to Avoid

The most frequently cited violations on Washington food truck inspections include:

• Improper cold holding temperatures (food above 41°F)
• Handwashing sink inaccessible or not stocked
• Missing or expired Food Worker Cards
• Inadequate sanitizer concentration
• Improper date marking on ready-to-eat foods
• Cross-contamination risks (raw over ready-to-eat storage)

Perform a self-inspection using this checklist before every shift to catch issues before an inspector does. Consistent compliance protects your customers, your permit, and your business reputation.