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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

68 steps
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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