Opening sequence
- Vehicle and site: movement, tires, hitch, level, access, fire lane, queue, exhaust, weather, lighting.
- Licenses and records: DSHS license, inspection, menu, food sources, training, commissary, itinerary, allergen poster, insurance.
- Water and waste: approved potable source, tank level, pump, heater, sinks, wastewater capacity, grease, trash.
- Food: approved condition, labels, storage hierarchy, temperatures, thawing or reheating status, allergens.
- Equipment: refrigeration, hot holding, cooking, hood, suppression, generator, cords, thermometers.
- Sanitation: handwashing, soap, drying, warewashing, sanitizer, test devices, clean utensils.
- Service: POS, tax location, cash, menu board, sold-outs, packaging, ticket path, refund authority.
- People: health check-in, roles, emergency contacts, breaks, and stop-service authority.
Mid-shift control
| Check | Trigger |
|---|---|
| Holding and equipment | Scheduled interval, product change, power interruption, door or lid issue |
| Handwashing and supplies | Peak transition, restock, employee return, contamination concern |
| Water and wastewater | Tank threshold, leak, pump change, long service |
| Utensils and sanitation | Time interval, raw/ready change, dropped or contaminated item |
| Queue and fire access | Peak, site change, neighboring vendor movement |
| Sold-outs and POS | Inventory threshold or equipment loss |
| Employee condition | Break, illness, heat symptom, injury |
| Waste and grease | Container threshold or spill |
Closing sequence
- Announce last order and stop POS at the planned time.
- Resolve open tickets, refunds, and guest complaints.
- Evaluate food for approved storage, cooling, transfer, or discard.
- Label and secure retained food; preserve traceability.
- Wash, rinse, sanitize, and air-dry equipment and utensils.
- Clean cooking equipment, surfaces, floors, walls, seals, hood surfaces, and service window.
- Dispose of wastewater, grease, ash, oil, and trash through approved systems.
- Shut down fuel, power, water, equipment, POS, and cash according to procedure.
- Complete inventory, waste, temperature, servicing, sales, tax, cash, incident, and maintenance records.
- Secure for transport and complete the movement inspection.
Weekly self-inspection
- Inspect tank, hose, pump, heater, fittings, labels, wastewater connection, and leaks.
- Inspect refrigerator seals, condenser, thermometers, hot holding, and calibration records.
- Inspect hood, filters, suppression indicators, extinguishers, propane mounts, lines, generator, and cords.
- Inspect surfaces, shelves, seams, screens, doors, pests, and cleanability.
- Inspect tires, wheels, hitch, brakes, lights, registration, loaded weight, and mobility.
- Review food sources, labels, invoices, employee records, commissary, restroom, itinerary, and license dates.
- Review complaints, remakes, waste, readings, sold-outs, water use, and service time.
Monthly management review
| Area | Decision |
|---|---|
| Menu | Keep, reprice, simplify, move to surge-only, or remove |
| Equipment | Maintain, repair, replace, increase capacity, or reduce menu |
| People | Train, cross-train, change schedule, clarify authority |
| Locations | Repeat, renegotiate, change hours, raise minimum, or decline |
| Safety | Correct trend, seek professional review, update procedure |
| Financial | Contribution, cash reserve, tax, maintenance reserve, owner pay |
| Licensing | Upcoming renewal, process change, inspection or approval need |
The 15-minute inspector-ready test
At any operating service, the manager should be able to produce the license, menu, food-source records, employee-health policy, training records, commissary or exemption documents, servicing logs, restroom arrangement, itinerary, allergen poster, and vehicle information. The crew should be able to demonstrate handwashing, warewashing, sanitizer testing, thermometer use, temperature control, food protection, and corrective action.
Inspection readiness is not a cleaning event. It is the normal operating condition of the vehicle.
Sources and verification
Use the current source, effective date, and controlling authority before making an operational decision.
- Texas DSHS Mobile Food Vendors — Statewide licensing, definitions, Type I–III descriptions, application links, and current program notices.
- Texas DSHS Mobile Food Vendor Guide — May 2026 guide with the fee table, physical requirements, inspection checklist, CPF exemption checklist, and preparation list.
- Texas food laws and rules — Official links to current Texas statutes and administrative rules.