Food Truck Inspection Checklist for Austin Operators

What Austin Health Inspectors Check During Food Truck Inspections

Austin Public Health conducts unannounced inspections of food trucks, typically focusing on critical violations that directly impact food safety. Inspectors verify handwashing compliance, including accessible handwashing stations with hot and cold running water, soap, and paper towels. Temperature control is scrutinized heavily—inspectors use calibrated thermometers to verify hot holding equipment maintains 135°F and cold storage stays at 41°F or below. They also review your Hazard Analysis and Critical Control Points (HACCP) plan, check for proper food labeling with dates, and verify you're not preparing foods outside your commissary kitchen. Inspectors inspect the truck's general cleanliness, pest control measures, and your employees' food handler certifications.

Common Food Truck Violations in Austin

Food truck operators in Austin frequently receive violations for inadequate handwashing facilities—either missing stations or ones that lack proper water temperature and drainage. Temperature abuse is another top violation; inspectors find hot foods held below 135°F and ready-to-eat items stored improperly in coolers without thermometers. Austin inspectors commonly cite violations for operating without a valid Commissary letter (proof of permitted preparation kitchen), cooking or cooling foods in the truck instead of the commissary, and failing to date/label prepared foods with times and names. Cross-contamination risks—like storing raw proteins above ready-to-eat items—trigger violations. Missing or expired food handler certifications for employees, and absence of a current Austin Health Permit, are also frequent citation reasons.

Daily and Weekly Self-Inspection Tasks for Austin Food Trucks

Every morning before service, verify all refrigeration units reach 41°F or below and hot holding equipment hits 135°F minimum; document these temperatures in a log. Check that handwashing stations have hot/cold water, functioning soap dispensers, and paper towels available. Inspect all food items for proper date labels (prepared date, use-by date, and time if applicable), and discard anything past the date. During prep, confirm raw proteins are stored separately below ready-to-eat items, and never prepare foods in the truck—use only your permitted commissary. Weekly, review and update your HACCP documentation, ensure all staff have current food handler cards, verify your Austin Health Permit is posted visibly, and confirm your Commissary letter is current. Conduct a deep clean of food contact surfaces, ice makers, and the truck's interior weekly.

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