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Restaurant Self-Inspection Checklist

Use this restaurant safety and maintenance checklist to prevent unnecessary expenses for damage and liabilities. Restaurant Safety and Preventive maintenance is key in keeping your restaurant in great shape. Being proactive about equipment maintenance can help to avoid costly repairs and health and safety violations.
MaintainX
07/23/2022

Restaurant Self-Inspection Checklist

Use this restaurant safety and maintenance checklist to prevent unnecessary expenses for damage and liabilities. Restaurant Safety and Preventive maintenance is key in keeping your restaurant in great shape. Being proactive about equipment maintenance can help to avoid costly repairs and health and safety violations.

    Food Storage

    Food is kept at least 6” off the ground.

    • Pass
    • Flag
    • Fail

    Chemicals and food are separated.

    • Pass
    • Flag
    • Fail

    Food is stored in a clean, dry location that is not exposed to contamination.

    • Pass
    • Flag
    • Fail

    Food is stored using the FIFO (First In, First Out) method.

    • Pass
    • Flag
    • Fail

    Freezer and Refrigerator Maintenance

    Thermometer is easily visible and displays the correct temperature.

    • Pass
    • Flag
    • Fail

    Food is stored at least 6” off the ground in walk-in refrigerators.

    • Pass
    • Flag
    • Fail

    Refrigerators and freezers are clean.

    • Pass
    • Flag
    • Fail

    All food items are correctly labeled and dated.

    • Pass
    • Flag
    • Fail

    Food Preparation

    Food is protected from cross-contamination.

    • Pass
    • Flag
    • Fail

    Frozen food is thawed properly in a refrigerator or under running water.

    • Pass
    • Flag
    • Fail

    Staff uses gloves, clean hands, or utensils when handling food.

    • Pass
    • Flag
    • Fail

    Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area.

    • Pass
    • Flag
    • Fail

    Sanitation

    Washing station is organized into three sections for washing, rinsing, and sanitizing.

    • Pass
    • Flag
    • Fail

    Equipment is clean to sight and touch.

    • Pass
    • Flag
    • Fail

    Utensils are covered to protect them from dust and contaminants when stored.

    • Pass
    • Flag
    • Fail

    Water temperature is heated to the correct temperature for sanitizing.

    • Pass
    • Flag
    • Fail

    Refuse and Garbage Disposal

    Garbage and refuse is properly disposed of. Outside receptacles have lids or covers.

    • Pass
    • Flag
    • Fail

    Garbage and recycling bins are emptied when full.

    • Pass
    • Flag
    • Fail

    The area around the dumpster is clean and free of pests.

    • Pass
    • Flag
    • Fail

    Garbage bins are cleaned regularly to prevent pests.

    • Pass
    • Flag
    • Fail

    Employee Hygiene

    Employees wear hairnets, and male employees cover facial hair.

    • Pass
    • Flag
    • Fail

    Eating and smoking are limited to designated areas away from food prep areas.

    • Pass
    • Flag
    • Fail

    Employees wash their hands regularly using proper hand-washing techniques.

    • Pass
    • Flag
    • Fail

    Employees wear clean clothes and proper, closed-toed shoes.

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

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