Health Inspection Checklist

  • Food Storage:
    • Food is kept at least 6” off the ground.
    • Food is stored in a clean, dry location that is not exposed to contamination.
    • Containers are labeled with the food name and delivery date
    • Chemicals and food are separated.
    • Food is stored using the FIFO (First In, First Out) method.
  • Freezer and Refrigerator Maintenance:
    • Thermometer is easily visible and displays the correct temperature.
    • Refrigeration temperature is within food safe range
    • Food is stored using the FIFO method.
    • Food is stored at least 6” off the ground in walk-in refrigerators.
    • Refrigerators and freezers are clean.
    • All food items are correctly labeled and dated.
  • Food Preparation:
    • Food is protected from cross-contamination.
    • Staff uses gloves, clean hands, or utensils when handling food.
    • Tasting utensils are not used more than once before being cleaned.
    • Frozen food is thawed properly in a refrigerator or under running water.
    • Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area.
  • Sanitation:
    • Washing station is organized into three sections for washing, rinsing, and sanitizing.
    • Utensils are covered to protect them from dust and contaminants when stored.
    • Small equipment and utensils are cleaned between uses.
    • The sanitizer is mixed to the correct concentration.
    • Equipment is clean to sight and touch.
    • Food preparation area, shelving, and cabinets are all clean to sight and touch.
    • Water temperature is heated to the correct temperature for sanitizing.
    • Utensils are allowed to air dry after washing.
  • Refuse and Garbage Disposal:
    • Garbage and refuse is properly disposed of.
    • Garbage and recycling bins are emptied when full.
    • Garbage bins are cleaned regularly to prevent pests.
    • Outside receptacles have lids or covers.
    • The area around the dumpster is clean and free of pests.
    • The lid of the dumpster is shut.
  • Employee Hygiene:
    • Employees wear hairnets, and male employees cover facial hair.
    • Jewelry is limited to simple earrings, plain rings, and watches.
    • Cuts and bandages are covered when handling food.
    • Employees wash their hands regularly using proper hand-washing techniques.
    • Eating and smoking are limited to designated areas away from food prep areas.
    • Employees wash their hands after sneezing, coughing, blowing their nose, or using the restroom.
    • Employees wash their hands after working with raw food, handling money, or switching between stations.
    • Employees wear clean clothes and proper, closed-toed shoes.
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