The following items are the most common deficiencies found during food truck inspections that warrant a failed inspection. Please check to confirm these are corrected prior to your scheduled date.

• If an ANSUL (hood suppression) is installed, make sure the inspection is within the expiration date (These are required to be inspected every 6 months). The date of last inspection is located on the tag located on the pull handle and/or the system canister.
• Fire extinguishers are required to be a commercial grade and have a current inspection tag affixed to the handle. Every mobile food vender is required to have a 2A:10B:C extinguisher. If your operation creates grease or uses cooking oils then you also required to have a class K (silver) extinguisher (These are to be inspected once every 12 months).
• All mobile food vendors are required to have a working Carbon Monoxide (CO) detector.
• No rubber hosing is allowed on the exterior of the vehicle for any (propane) gas connection. The hose must be of a hard metal (i.e. copper, black iron pipe) or of a flexible braided metal type approved for propane use.
• Propane tanks must be secured and latched to prevent movement and not show any signs of deterioration.
• If you have propane tanks, a no smoking sign in both English and Spanish must be posted near the propane tanks. A Propane 704 hazmat placard must be posted near the propane tank(s). Search online for (No smoking English and Spanish 704 propane placard). You can find signs that include all of the above like the following example:

• Deep fryers must have separation between the fryer and other cooking equipment, which can be distance or require an 8-inch-high stainless metal between the equipment.
• Cooking equipment must be commercial grade and secured to prevent movement.
• Storage of combustible products (example; carboard boxes) must be well kept as to not interfere with the operation or constitute as an unnecessary hazard.