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Food Facility Self-Inspection Checklist

The items listed below represent the major areas evaluated during a routine food facility inspection. This checklist is designed to assist you, the facility operator, in evaluating the condition of your facility between inspections by the corresponding department.
MaintainX
07/26/2022

Food Facility Self-Inspection Checklist

The items listed below represent the major areas evaluated during a routine food facility inspection. This checklist is designed to assist you, the facility operator, in evaluating the condition of your facility between inspections by the corresponding department.

    FOOD SAFETY

    Food is purchased from an approved source (licensed by the county, state, or federal government).

    • Pass
    • Flag
    • Fail

    Food is inspected and found to be free from contamination, adulteration, and spoilage.

    • Pass
    • Flag
    • Fail

    Unpackaged foods which have been served or returned from the dining area are discarded.

    • Pass
    • Flag
    • Fail

    All foods are stored a minimum of 6 " off the floor.

    • Pass
    • Flag
    • Fail

    Restrooms are not used for the storage of food, equipment, or supplies.

    • Pass
    • Flag
    • Fail

    Adequate protection is provided for all paper products.

    • Pass
    • Flag
    • Fail

    Food is being protected from dirt, unnecessary handling, over-head leakage, and other forms of contamination

    • Pass
    • Flag
    • Fail

    All food storage containers have proper covers and are properly labeled.

    • Pass
    • Flag
    • Fail

    Foods are dispensed in the self-serve area in an approved manner.

    • Pass
    • Flag
    • Fail

    The use of sulfites in perishable foods is prohibited.

    • Pass
    • Flag
    • Fail

    Food products are labeled and stored in non-toxic containers.

    • Pass
    • Flag
    • Fail

    Raw foods separate from cooked.

    • Pass
    • Flag
    • Fail

    Shellfish tags kept for 90 days, warning signs posted.

    • Pass
    • Flag
    • Fail

    TEMPERATURE CONTROL

    Potentially hazardous foods are maintained below 41°F or above 135°F.

    • Pass
    • Flag
    • Fail

    A thermometer, accurate to + or - 2°F, is provided either as an integral part of the refrigerator (dial outside), or is located inside each unit at its warmest point in a really visible location.

    • Pass
    • Flag
    • Fail

    An accurate metal probe thermometer or thermocouple, suitable for measuring food temperatures, is readily available and is being used to check food temperatures.

    • Pass
    • Flag
    • Fail

    Food products are being thawed in one of the following methods only: a) in refrigeration units, b) under cold running, potable water of sufficient velocity flush loose food particles, c) in a microwave oven, d) as part of the cooking process.

    • Pass
    • Flag
    • Fail

    Frozen food is maintained in a frozen state.

    • Pass
    • Flag
    • Fail

    Thawed food items are not refrozen unless cooked first.

    • Pass
    • Flag
    • Fail

    Rapid cooling and reheating procedures used for all perishable foods.

    • Pass
    • Flag
    • Fail

    PERSONNEL

    All employees handling unpackaged food or utensils have obtained their Food Handler's Certificate/training and all records are readily available.

    • Pass
    • Flag
    • Fail

    Employees wash their hands with soap and warm water for at least 20 seconds for any of the following reasons: a) before starting work, b) immediately after using the restroom, c) between tasks, d) any time needed to prevent food contamination.

    • Pass
    • Flag
    • Fail

    Employees handling food or utensils have no open sores, and are not sick.

    • Pass
    • Flag
    • Fail

    Employees are wearing clean outer garments.

    • Pass
    • Flag
    • Fail

    Tongs or other implements are used for handling food products.

    • Pass
    • Flag
    • Fail

    Hair of employees is properly confined.

    • Pass
    • Flag
    • Fail

    Employees do not smoke or use tobacco inside the facility.

    • Pass
    • Flag
    • Fail

    Clothing and personal effects are stored away in a proper manner.

    • Pass
    • Flag
    • Fail

    WATER AND SEWAGE

    All sinks are fully operable with hot and cold water under pressure

    • Pass
    • Flag
    • Fail

    All sinks drain properly. Floor drains and floor sinks are in good working order/clean.

    • Pass
    • Flag
    • Fail

    Plumbing is in good repair, not leaking.

    • Pass
    • Flag
    • Fail

    Cross connection control device in properly installed and in good repair. (Vacuum breakers and back flow preventers)

    • Pass
    • Flag
    • Fail

    Grease traps are routinely cleaned.

    • Pass
    • Flag
    • Fail

    EQUIPMENT

    All equipment (i.e., stoves, grills, refrigerators, tables, sinks, etc.) is clean and well-maintained and food contact surface are properly washed and sanitized.

    • Pass
    • Flag
    • Fail

    Inoperable equipment has been repaired or replaced (removed from the facility).

    • Pass
    • Flag
    • Fail

    Only approved equipment is installed in an approved manner & location.

    • Pass
    • Flag
    • Fail

    UTENSILS

    Multiservice utensils are being washed by one of the following means only: a) handwashing in an approved three compartment sink (wash-rinse-sanitize), b) chemical sanitizing (dish machine) conforming to NSF standards, c) high temperature sanitization.

    • Pass
    • Flag
    • Fail

    Testing materials to adequately test sanitizing methods are readily available and used.

    • Pass
    • Flag
    • Fail

    All utensils are clean, sanitized and well-maintained.

    • Pass
    • Flag
    • Fail

    Damaged or unapproved utensils have been repaired or replaced.

    • Pass
    • Flag
    • Fail

    Utensils are properly protected during storage.

    • Pass
    • Flag
    • Fail

    FLOORS/WALLS/CEILINGS

    Floors are clean, well-maintained and in good repair.

    • Pass
    • Flag
    • Fail

    Walls, ceilings and windows are clean, well-maintained and in good repair.

    • Pass
    • Flag
    • Fail

    TOILET/DRESSING ROOM/HANDWASHING SINKS

    Toilet facilities are clean, well-maintained and in good working order.

    • Pass
    • Flag
    • Fail

    Self-closing doors in toilet and dressing rooms are working properly.

    • Pass
    • Flag
    • Fail

    Single service soap and towel dispensers above all handwash sinks are operable and full.

    • Pass
    • Flag
    • Fail

    Toilet tissue dispensers are full.

    • Pass
    • Flag
    • Fail

    Legible handwashing signs are properly posted.

    • Pass
    • Flag
    • Fail

    Ventilation is provided in each restroom and is in proper working order.

    • Pass
    • Flag
    • Fail

    LIGHT AND VENTILATION

    Adequate lighting and ventilation is provided throughout the facility.

    • Pass
    • Flag
    • Fail

    Exhaust ventilation filters are clean and well-maintained.

    • Pass
    • Flag
    • Fail

    Light fixtures have approved safety covers.

    • Pass
    • Flag
    • Fail

    PEST CONTROL

    Facility is free from insect and rodent infestations

    • Pass
    • Flag
    • Fail

    Live animals, birds, or fowl are not allowed in food prep areas.

    • Pass
    • Flag
    • Fail

    Outside doors and screen doors are self-closing and closures are in working order.

    • Pass
    • Flag
    • Fail

    Air curtains are operating properly.

    • Pass
    • Flag
    • Fail

    Only approved pesticides are used in the proper manner.

    • Pass
    • Flag
    • Fail

    REFUSE

    Trash containers are leak-proof and covered.

    • Pass
    • Flag
    • Fail

    Plastic bags are tied before placing in refuse containers.

    • Pass
    • Flag
    • Fail

    Outside trash bin are clean and in good repair and the lids are closed.

    • Pass
    • Flag
    • Fail

    Outside premises and refuse areas are clean and well-maintained.

    • Pass
    • Flag
    • Fail

    OPERATION

    Hazardous substances (cleaning materials) are properly labeled and stored away from food products.

    • Pass
    • Flag
    • Fail

    There are no living quarters within the facility.

    • Pass
    • Flag
    • Fail

    No smoking and first aid signs (choking) are properly posted.

    • Pass
    • Flag
    • Fail

    Cleaning equipment and soiled linens are properly stored.

    • Pass
    • Flag
    • Fail

    Returned, damaged, or unlabeled food products are properly stored.

    • Pass
    • Flag
    • Fail

    Facility has a current Department of Environmental Health Permit to operate and it is conspicuously posted.

    • Pass
    • Flag
    • Fail

    Grade Card is posted properly.

    • Pass
    • Flag
    • Fail
Source: MaintainX (Community Member)

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