Food Establishment Pre-Opening Inspection Checklist

All equipment (including hot water heater, countertop and beverage equipment, shelving, etc.) installed in accordance with the approved plans

• Yes
• No
• N / A

Soap and paper towel available at all hand washing sinks

• Yes
• No
• N / A

Hand washing signs provided at all hand washing sinks

• Yes
• No
• N / A

Metal stemmed food thermometer scaled from

• Yes
• No
• N / A

Approved sanitizer for manual warewashing sinks and wiping cloth containers is available

• Yes
• No
• N / A

*Mechanical warewashing equipment is fully operational and sanitizing properly

• Yes
• No
• N / A

Test strips available for all sanitizers that will be used

• Yes
• No
• N / A

Hot water of sufficient pressure and temperature (at least 100°F at hand washing sinks and 110°F at warewashing sinks) provided at all fixtures

• Yes
• No
• N / A

All drain lines from ice machines or storage bins properly air gapped

• Yes
• No
• N / A

Backflow prevention devices installed where required (beverage equipment, dish machines, steamers, etc.)

• Yes
• No
• N / A

All refrigeration and freezer units operating at the proper temperatures and provided with a thermometer accurate to +/- 3°F in the warmest part of the unit

• Yes
• No
• N / A

Hot food holding units are operational and provided with a thermometer accurate to +/- 3°F in the coldest part of the unit

• Yes
• No
• N / A

All outer doors, windows, and other openings to the outside are selfclosing and tight fitting or provided with screens or air curtains to prevent entrance of pests

• Yes
• No
• N / A

All equipment that is not easily moveable (on casters or light enough to move) installed with sufficient, unobstructed space behind and around the equipment to permit cleaning, or sealed to the wall and adjoining equipment. Fixed equipment must also have at least 6" of clear space beneath it or be sealed to the floor

• Yes
• No
• N / A

All shelving for food, dishes, utensils, and single-use items installed so that items will be at least 6" above the floor

• Yes
• No
• N / A

All floors, walls, and ceilings finished to be smooth, easily cleanable, nonabsorbent, and durable. No holes in walls or gaps around plumbing lines and floor sinks. All escutcheons should be sealed to adjoining wall

• Yes
• No
• N / A

All floor/wall junctures sealed and coved

• Yes
• No
• N / A

No gaps at edges of FRP or stainless steel panels. All trim pieces are installed and sealed properly

• Yes
• No
• N / A

Back edges of all plumbing fixtures sealed to adjoining wall(s)

• Yes
• No
• N / A

No leaks from drain lines or faucets of plumbing fixtures

• Yes
• No
• N / A

Splash guards installed on sinks where required to prevent contamination of food or equipment

• Yes
• No
• N / A

Toilet rooms installed with tight fitting and self-closing doors

• Yes
• No
• N / A

Covered waste container provided in women's or unisex toilet room

• Yes
• No
• N / A

All lighting fixtures need to be shielded or provided with shatterproof bulbs

• Yes
• No
• N / A

Lighting intensity of 10 foot candles provided in walk-in refrigeration units and dry storage areas

• Yes
• No
• N / A

Lighting intensity of 20 foot candles provided inside equipment such as reach-in refrigeration units, at consumer self-service areas, and in areas used for hand washing, warewashing, equipment/utensil storage, and in toilet rooms

• Yes
• No
• N / A

Lighting intensity of 50 foot candles provided at a surface where an employee is working with equipment such as knives or slicers, where employee safety is a factor

• Yes
• No
• N / A

Dumpsters placed on asphalt or concrete and sloped to drain

• Yes
• No
• N / A

"No smoking" signs provided at all entrances

• Yes
• No
• N / A

All surfaces (food contact and non-food contact) have been cleaned and sanitized to remove all construction dust, debris, and grease

• Yes
• No
• N / A

Certified food manager certificate, allergens training certificate, and most updated SOP's submitted

• Yes
• No
• N / A

Food service license application and fee submitted

• Yes
• No
• N / A