Charlotte Food Truck Inspection Checklist: Daily & Weekly Tasks

What Mecklenburg County Inspectors Check During Food Truck Inspections

Charlotte health inspectors evaluate your food truck against North Carolina's adopted Food Code, focusing on critical control points that prevent foodborne illness. Inspectors verify proper handwashing stations with hot and cold running water, working thermometers in refrigeration units, and documented time/temperature logs for potentially hazardous foods. They assess your wastewater disposal system, grease trap maintenance, and cross-contamination prevention practices. Inspectors also verify that all food sources are from approved suppliers and that you maintain current permits and licenses visibly displayed in your mobile unit.

Common Food Truck Violations in Charlotte

Mobile food units frequently receive citations for inadequate handwashing facilities, improper hot/cold holding temperatures, and missing or expired thermometers. Mecklenburg County inspectors commonly document violations related to improper cleaning and sanitization of food-contact surfaces, unsecured or contaminated water supplies, and cross-contamination between raw and ready-to-eat foods. Lack of documented temperature monitoring, expired permits, and failure to display required health permits are also typical violations. Food trucks operating outside licensed service areas or without proper commissary agreements also receive critical violations.

Daily & Weekly Self-Inspection Tasks for Food Truck Operators

Begin each operating day by checking refrigerator and freezer temperatures (verify 41°F or below for cold holding, 135°F or above for hot holding) and recording readings in a log you retain for inspection. Inspect your handwashing station for adequate soap, hot water, and paper towels before service begins. Test your thermometers for accuracy using the ice bath and boiling water methods weekly. Clean and sanitize all food-contact surfaces, cutting boards, and utensils before starting meal prep, and change sanitizer solutions every 4 hours. Weekly, drain and clean your wastewater holding tank, verify your water supply is potable and properly stored, and review food source documentation to ensure all ingredients came from approved suppliers. Schedule monthly inspections of your propane system, equipment seals, and pest activity indicators.

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