For Utah food trucks and carts
Your food truck commissary log, a few taps a night.
The commissary visit, the water tanks and the cooler readings, typed in by your crew in a few taps in the phone's browser. Ready when an inspector asks.
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Saturday, 9:10 pm
Why is the paperwork
always last?
You opened to feed people, not to chase clipboards.
- A commissary log, water tanks, a fire sticker, papers on the truck: Utah's food truck rule is its own rulebook.
- You are cooking, serving and driving. At 9 pm at the commissary, with greasy hands and a phone nearly dead, the commissary line is the last thing you write. Or the thing you skip.
See a sample night's two switches before you decide anything.
What Utah asks
What does Utah's truck rule
actually list?
The Utah commissary rule, and the rest of the truck rule, in plain words. Each one says where it comes from.
Commissary agreement and log
No food or equipment stored at home. A signed commissary agreement, renewed every year. Log each commissary visit (date, time in, time out, initials) and keep the log 1 year.
R392-102-3
How long do restaurants have to keep temperature logs?Fresh and waste water tanks
Fresh water tank at least 30 gallons (cart: 10); waste tank at least 15% bigger. Fill only with a drinking-water hose. Flush and sanitize after 30 days unused or after repairs. Dump waste only at approved sites.
R392-102-7
Cool food only at the commissary
Cooked TCS food is cooled at the commissary (135°F to 70°F in 2 hours, 41°F in 6), not on the truck, unless the health officer exempts you.
R392-102-12(5); Food Code 3-501.14, 3-501.15
How fast do you have to cool cooked food?Handwashing and 3-compartment sinks on the truck
At least one hand sink with hot and cold water, soap, towels and a sign, used only for hands. A 3-compartment sink with enough water to fill it without running out for handwashing. Sanitizer test kit on board.
R392-102-6(13)–(14), R392-102-8(17), R392-102-14(5)–(7)
How long should food workers wash their hands?
What else can the inspector check? 4 more rules
Fire safety inspection
Yearly fire inspection on the Utah Fire Prevention Board checklist; sticker inside the rear-most door. Propane detector at floor level; propane tanks never inside; no refueling with the public present; no customers inside; hood suppression serviced every 6 months.
Utah Code 11-56-104(3); R710-14-5, R710-14-6; State Fire Marshal food truck checklist
Papers kept on the truck
A copy of the business license, health permit and fire inspection approval in each operating truck.
Utah Code 11-56-103(4)(d)
Person in charge on board
A person in charge on the truck during all hours, at least one certified food safety manager, food handler permits for everyone, proof on hand, and food allergy awareness training.
R392-102-4(13)–(14), R392-102-15(1), (3)
Do you need a food handler permit in Utah?Hot and cold holding
Hot 135°F or above and cold 41°F or below, except a whole roast cooked on the roast chart (130°F or above, not on a food truck), raw shell eggs (the air around them 45°F or below) and food marked under time control (Food Code 3-501.19, 4 hours, not on a food truck). Food carried to an event is probed at loading and on arrival.
Food Code 3-501.16, 3-501.19; R392-102-12(6)
What are the hot and cold holding temperatures?
See what your crew taps in one night.
Set up
How do I get my
crew on it?
Three steps, and the first one is a single tap.
Pick Food truck or cart
The app adds the truck's own lines: commissary visits and water tanks.
Text your crew a link
They open it in their phone's browser, check in and type the cooler reading. Your phone sends the text. We don't.
Get one PDF
Every reading and every commissary line is saved with the time and who wrote it. The binder is one PDF.
See the closing screen before you set anything up.
A service day
What does a service day
look like?
You cool cooked food at the commissary, not on the truck. Open the app and it shows what is still open.
Check in
The answer is
OK to work
orNo food work today
.Water
Fresh water in, waste water out
is on the list every shift.Hold it right
Hot at 135°F or above (roasts may hold at 130°F), cold at 41°F or below. Type the cooler reading as you go; a warm one asks what you did before it saves.
The commissary visit
Log the commissary visit
: date, time in, time out, what was done, initials. Kept one year.
Every step here is already on your list the day you sign up.
Not permitted yet?
Not permitted yet?
Start the list now.
Plan review and a pre-opening inspection come first. Get the free Utah food truck checklist and your opening roadmap.
Free: the Utah inspection-ready checklist
Every rule an inspector can check, in plain words, with where it comes from. Print it. Tick what you have.
- Cafés, restaurants and other permitted kitchens (PDF)
- Food trucks and carts (PDF)
- Home kitchens (MEHK) (PDF)
- Church and community kitchens (members only) (PDF)
Pick your place, type your email, and the PDF downloads.
Plan review and a pre-opening inspection come first. Start the list now.
The cost of a gap
What if the log
has holes?
The rule asks you to keep the commissary log for one year.
Two switches a shift and one line at closing keep the year complete.
Why not just take the points off?
A few points cost little.
An easier night is worth more.
A few points will not close you, so that is not the reason. The reason is 9:10 pm with greasy hands.
- Two water switches a shift and one line at close, on the phone in your apron. The app says what is next, so nothing waits for memory at the end of a long night.
- Your name is on every reading, and a reading counts the same whether it passes or not. On inspection day, one PDF, and you are back on the griddle.
- An inspection is a snapshot, one to three times a year. Your records show every service day. Each cooler reading and each commissary line has the time and your name, and a photo where it helps. The binder is one PDF with its own fingerprint. That is proof you can show, not a promise. In Salt Lake County the score is public too.
A few taps a night, on the phone you already carry. Count them in the demo.
After service
Serve the line.
The log is a few taps away.
Try it for 25 days first.
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667.
A Solo plan for one or two people is $8 a month per location, after your 25 days free.
Questions
Before you
start.
What goes in the commissary log?
One line each time the truck is at the commissary: date, time in, time out, what was done and initials. CleanCleaver keeps it one year.
Can we cool food on the truck?
Utah's rule says cooked TCS food is cooled at the commissary, not on the truck, unless the health officer exempts you.
Is one health permit good everywhere in Utah?
The annual food truck permit comes from the health department where most of your operating happens, and per Utah rule (R392-102-4 and Utah Code 11-56-104) every Utah health department honors it.
I'm the only one on the truck. Who is the person in charge when I'm sick?
You are. The sick report tells you what the Food Code asks, no food work that day (Food Code 2-201.12), and the report is saved. With nobody else on the team, the step is yours to follow.
Do I need a laptop?
No. It runs in your phone's browser.
What does a two-person truck pay?
One or two people is the Solo plan, $8 per location per month. The 25 free days start when you add a card on Stripe's page. Cancel before they end and you pay nothing. 25 days free. Cancel anytime.
Will the app remind us to write the cooler reading?
Not by text. In a browser, yes, once you say yes when the app asks. Open the app and the list shows what is due and what is late.
Isn't losing a few points cheaper than all this?
Probably, if points were the only thing. A few points will not close you. Closing is for an imminent health hazard, like a sewage backup or an outbreak (FDA Food Code 8-404.11). So the reason is the night, not the inspector. Two switches a shift and one line at close. The app says what is next, so nothing waits for memory. Your name is on every reading. An inspection is a snapshot, one to three times a year. Your records show every day, with times and names, and the binder is one PDF with its own fingerprint. That is proof you can show, not a promise. A few taps a night. The Solo plan is $8 a month.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667