How to Prepare for a Health Inspection
Ensure that your restaurant is ready for an inspection by brushing up on your foodservice industry knowledge and regulations. Here are some tips to help you prepare for your next inspection.
Health Inspection Checklist
Here are some things to look out for during your restaurant’s self-inspection.
Food is kept at least 6” off the ground.
Chemicals and food are separated.
Food is stored in a clean, dry location that is not exposed to contamination.
Food is stored using the FIFO (First In, First Out) method.
Freezer and Refrigerator Maintenance
Thermometer is easily visible and displays the correct temperature.
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 is protected from cross-contamination.
Frozen food is thawed properly in a refrigerator or under running water.
Staff uses gloves, clean hands, or utensils when handling food.
Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area.
Washing station is organized into three sections for washing, rinsing, and sanitizing.
Equipment is clean to sight and touch.
Utensils are covered to protect them from dust and contaminants when stored.
Water temperature is heated to the correct temperature for sanitizing.
Refuse and Garbage Disposal
Garbage and refuse is properly disposed of. Outside receptacles have lids or covers.
Garbage and recycling bins are emptied when full.
The area around the dumpster is clean and free of pests.
Garbage bins are cleaned regularly to prevent pests.
Employees wear hairnets, and male employees cover facial hair.
Eating and smoking are limited to designated areas away from food prep areas.
Employees wash their hands regularly using proper hand-washing techniques.
Employees wear clean clothes and proper, closed-toed shoes.
Source: MaintainX (Community Member)