West Virginia Food Truck Health Inspection Checklist

About West Virginia Food Truck Health Inspections

West Virginia food truck health inspections are conducted by county health department inspectors and follow the West Virginia Food Code, which is based on the FDA Model Food Code. You will undergo a pre-operational inspection before receiving your initial permit, followed by routine inspections during your operating period. This checklist covers the key areas inspectors evaluate.

Food Safety and Temperature Control

• All cold foods held at 41°F (5°C) or below — verify with calibrated thermometers
• All hot foods held at 135°F (57°C) or above
• Proper cooking temperatures achieved for all menu items: 165°F for poultry, 155°F for ground meats, 145°F for whole cuts and seafood
• Rapid cooling procedures followed: 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 additional hours
• Thermometers present in all refrigeration and hot-holding units
• Calibrated probe thermometer available and in use for checking food temperatures
• Time/temperature logs maintained for potentially hazardous foods
• No expired or spoiled food items present on the truck

Personal Hygiene and Handwashing

• Functional handwashing station with hot and cold running water (minimum 100°F hot water)
• Soap and single-use paper towels stocked at the handwash station
• Handwashing sink accessible and not blocked by equipment or supplies
• Employees washing hands at proper intervals: before handling food, after handling raw meat, after using the restroom, after touching face or hair, after handling trash
• Clean uniforms or aprons worn by all food handlers
• Hair restraints (hats, hairnets) worn by all food handlers
• No bare-hand contact with ready-to-eat foods — gloves, tongs, or utensils used
• No eating, drinking, or smoking in the food preparation area

Equipment and Facility Standards

• All food-contact surfaces clean, smooth, and in good repair
• Cutting boards and prep surfaces sanitized between uses and between different food types
• Three-compartment sink or equivalent dishwashing setup available (wash, rinse, sanitize)
• Approved sanitizer solution at proper concentration (chlorine 50–100 ppm or quaternary ammonium 200 ppm)
• Test strips available for verifying sanitizer concentration
• Adequate ventilation with functioning hood and exhaust system
• Fire suppression system installed and current on inspection (if required by local fire department)
• All equipment in good working order — no leaking refrigerators, broken burners, or malfunctioning equipment

Water Supply and Waste Disposal

• Potable water tank filled from an approved source — adequate capacity for a full day of operation
• Gray water tank capacity at least 15% larger than the fresh water tank
• Gray water disposed of at an approved facility (commissary or designated dump station) — never on the ground or into storm drains
• Grease collected in a separate container and disposed of properly
• Trash receptacles with lids available inside the truck
• Trash disposed of properly and not allowed to accumulate

Food Storage and Cross-Contamination Prevention

• Raw meats stored below ready-to-eat foods in refrigeration units
• All food stored at least 6 inches off the floor
• Food properly covered, labeled, and dated
• Separate cutting boards and utensils for raw and ready-to-eat foods
• Chemicals and cleaning supplies stored separately from food and food-contact surfaces
• Single-service items (disposable plates, cups, utensils) stored in a clean, protected area

Permits and Documentation

• Current county health department food service permit displayed on the truck
• Certified Food Protection Manager certificate available for review
• Commissary kitchen agreement on file
• Food safety plan available
• Temperature logs and cleaning schedules current and organized
• Sales tax registration certificate on file

Pest Control

• No evidence of pests (rodents, insects, flies) on the truck
• All openings (windows, vents, service windows) screened or equipped with air curtains
• Food stored in sealed containers to prevent pest access
• Truck interior free of gaps, holes, or crevices that could harbor pests

Common Inspection Violations

The most frequently cited violations during West Virginia food truck inspections include:

• Improper food holding temperatures (most common violation statewide)
• Inadequate handwashing — either facility issues or improper technique
• Missing or expired Certified Food Protection Manager certification
• Insufficient sanitizer concentration at the dishwashing station
• Improper food storage leading to potential cross-contamination