These come from the FDA Food Code, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it.
Licensing authority: Local health departments; WV Bureau for Public Health sets the rule. Regime: Fully local.
The state is explicit that permitting AND inspection of food service establishments is the responsibility of LOCAL HEALTH DEPARTMENTS - all applications, inspection requests and complaints go there, not to the state. West Virginia's Food Establishment Rule, effective 2023-04-01, governs retail food establishments including mobile food units, and incorporates by reference the majority of the FDA 2013 Model Food Code. Facilities under the WV Department of Agriculture's authority are excluded. Separately, the Public Health Sanitation Division of the Bureau for Public Health handles food MANUFACTURING facility approval - a different track that operators sometimes land on by mistake.
Mobile/food-truck reciprocity: Not established
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
See restaurant-equipment dealers in West Virginia → — many do design + fabrication and know local plan-review requirements.