Health Inspector Secrets, Pt. 2: Food Trucks
Part 2 of the health inspector series - what goes wrong when your restaurant has wheels
Alright so last time I talked about brick and mortar fast casual places, now lets talk about food trucks. Oh boy, where do I even start with these things? Don't get me wrong, I love a good taco truck as much as the next guy, but from an inspection standpoint these mobile kitchens are like regular restaurants except everything that can go wrong does go wrong, and it all happens in a space the size of a closet.
I've been inspecting food trucks for about 8 years now and let me tell you, it's a whole different animal. You got all the same food safety issues as a regular restaurant crammed into maybe 100 square feet, plus you got propane tanks, generators, limited water supply, no real storage space, and equipment that's bouncing around on the road all day. It's like someone took a regular kitchen and put it through a blender.
The operators who do well in this business are usually pretty creative problem solvers, but the ones who don't... well, lets just say I've seen some things that would make your hair curl. Here's the top 5 violations I write for food trucks, and trust me these are problems you won't find in any regular restaurant.
1. Propane Safety Violations - The Rolling Bomb
This one keeps me up at night because propane plus food plus confined space equals potential disaster. I can't count how many times I've found propane tanks stored inside the truck (huge no-no), tanks that aren't secured properly so there rolling around while you drive, connections that leak gas, or tanks that are way past there inspection date.
Worst one I ever saw was this burger truck where they had a 20-pound propane tank just sitting loose on the floor next to the grill. Not strapped down, not in a proper compartment, just sitting there like a bowling ball waiting to knock someone out. When I asked the owner about it he goes "oh yeah, that one's for backup." Backup for what, blowing up the whole truck?
The thing is, most food truck operators come from regular restaurants where you don't deal with propane at all - everything's electric or natural gas that's permanently installed. So they don't really understand how dangerous this stuff can be if you don't handle it right. Plus space is so tight in these trucks that proper storage seems impossible.
Here's what you gotta do: all propane tanks need to be stored outside the cooking area in proper ventilation compartments, and they need to be secured so they're not moving around when you drive. Get your tanks inspected regularly and replace them when there expired. Install proper gas detectors and make sure all your connections are tight - use soapy water to check for leaks. And for crying out loud, turn the gas off at the tank when your not using it, not just at the appliance.
2. Water System Failures - When Your Sink Runs Dry
This is probably the violation I write most often for food trucks because the whole water system is usually cobbled together and nobody maintains it properly. You got fresh water tanks that never get cleaned, waste water tanks that overflow, hand sinks that don't work half the time, and water pumps that quit when you need them most.
Most important thing - turn your water heater on the minute you start setting up. If you're water isn't hot, I'm writing you up. No excuses.
Had this taco truck last month where the hand sink hadn't worked in two weeks but they kept operating anyway. Employees were using bottled water and paper towels to "wash" there hands. I asked the owner why he didn't fix it and he said he was waiting for a part to come in. Two weeks! You can't operate without a working hand sink for two hours let alone two weeks. I pray for all his customers from the past two weeks.
The problem is water systems in food trucks are complicated and most operators don't really understand them. You got pumps, tanks, heaters, valves, all kinds of stuff that can break down, and when it does break you can't just call a plumber like you would in a regular restaurant. Plus water is heavy so operators try to use as little as possible, but then they run out in the middle of service.
You need to understand your water system inside and out. Keep spare parts on hand for pumps and faucets. Clean your fresh water tank regularly with bleach solution, and don't let your waste water tank get too full or it'll back up into your sinks. Have a backup plan for when things break - extra water containers, portable hand washing stations, whatever it takes to keep operating safely. And check your water levels constantly, don't wait till your running on empty.
Oh, yeah... don't forget the soap. Trust me, it happens way more often than you would think.
3. Generator and Electrical Issues - The Power Struggle
Food trucks run on generators and let me tell you, these things cause more problems than you can imagine. Generators that don't produce enough power so refrigeration equipment can't maintain temperature, electrical systems that are overloaded and trip breakers constantly, extension cords running everywhere creating tripping hazards, and generators that are so loud you can't hear yourself think.
If your weak generator can't keep up with your equipment, upgrade your generator.
But the biggest issue is when generators fail completely and operators keep serving food anyway. I've found trucks with dead generators still trying to keep food cold with ice packs, or keeping food warm by leaving it in the sun. Are you kidding me? Your refrigeration fails and your solution is ice packs?
Had this sandwich truck where the generator died on a Tuesday and they kept operating till Friday using coolers with ice. By the time I got there the potato salad was at room temperature and they were still serving it. When I asked why they didn't close down, the owner said he couldn't afford to lose the business. Well now he's gonna lose alot more than a few days business.
The thing is generators are expensive and most food truck operators buy the cheapest one they can find, then they overload it with too much equipment. Or they don't maintain it properly so it breaks down at the worst possible time. It's an engine. If you don't run it regularly, don't properly maintain it, it will let you down. And when it does break, these food truck operators panic and make bad decisions instead of closing down till its fixed.
Get a generator that's properly sized for your equipment - don't try to run everything off something that's too small. Have it serviced regularly. Train your staff on what to do when the generator fails - hint: the answer is close down, not keep serving with inadequate refrigeration. If you're stuck at a festival, 86 all your cold and hot items. Sell your bagged chips and iced canned drinks and call it a day! Consider having a backup generator if you can afford it, or at least have a plan for emergency power.
4. Limited Storage and Cross Contamination - Playing Tetris with Food
This is where food trucks really struggle compared to regular restaurants. You got maybe 20 square feet of storage space total, so everything gets crammed together wherever it fits. Raw meat next to vegetables, cleaning supplies next to food, stuff stacked so high it falls over every time you hit a bump.
The cramped conditions make cross contamination almost inevitable. I've seen trucks where the same tiny cutting board gets used for everything because there's no room for multiple boards. Or where employees have to climb over food storage to get to equipment, contaminating everything as they go.
Worst setup I ever saw was this BBQ truck where they had raw pork stored directly above the coleslaw in the same tiny cooler. When I pointed it out, the owner said "well where else am I gonna put it?" Like that somehow makes it ok to drip pork juice on ready-to-eat food.
The key is maximizing your limited space efficiently. Use vertical storage systems and make sure everything is covered and labeled. Create designated areas for different types of food even if the areas are tiny. Color code everything so there's no confusion about what gets used where. And clean and sanitize constantly because in such tight quarters contamination spreads fast.
You might need to rethink your menu to work with your space limitations. If you can't store ingredients safely, maybe you shouldn't be serving that item. It's better to have a smaller menu that you can execute safely than a big menu that creates food safety problems.
5. Temperature Control in Extreme Conditions - Fighting Mother Nature
This is the one that separates successful food truck operators from the ones who get shut down. Your sitting in a metal box in the sun all day, or trying to keep food cold when its 95 degrees outside, or dealing with freezing temperatures that mess with your equipment. Regular restaurants don't have to deal with weather affecting there operations, but food trucks are at the mercy of whatever nature throws at them.
I've seen refrigeration units that can't keep up on hot days, hot boxes that stop working when the outside temperature drops too low, and food that gets way too hot because the truck itself becomes like an oven in the summer. Plus your driving around all day which affects how well equipment works.
Had this ice cream truck where the freezer couldn't maintain temperature on days over 85 degrees. Instead of closing on hot days, they just kept selling semi-melted ice cream. Customers were complaining and potentially getting sick, but the owner kept saying "its just a little soft." Soft ice cream isn't the problem, ice cream that's been in the danger zone for hours is the problem.
You gotta plan for extreme weather conditions. Maybe you need better insulation, more powerful refrigeration, or awnings to create shade. On really hot or cold days you might need to adjust your menu or even close down rather than risk food safety. Monitor your equipment temperatures constantly and have backup plans when things don't work right.
Consider the route your taking and timing of your stops. Sitting in direct sun for hours is gonna affect your equipment differently than parking in shade. And don't try to operate in weather conditions that make it impossible to maintain safe temperatures.
The Bottom Line - Mobile Means More Problems
Look, food trucks are awesome and I respect the hell out of operators who can make it work safely. But the reality is everything that can go wrong in a regular restaurant can go wrong in a food truck, plus you got all these additional challenges that come with being mobile.
The operators who succeed are the ones who understand that being in a truck doesn't mean you can ignore food safety rules. If anything, you gotta be more careful because you don't have the luxury of space and backup systems that regular restaurants have.
Don't try to do too much in too small a space. Keep your menu focused on things you can execute safely given your limitations. Invest in quality equipment even if it costs more upfront. And have contingency plans for when things go wrong, because in a food truck, things will go wrong.
Next up I'm gonna talk about catering operations and the special nightmare that is off-site food service. Till then, stay safe out there on the road and remember - just because your mobile doesn't mean the health department rules don't apply to you.
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