Have you completed and submitted the “Annual Food Service Establishment Permit Application” to the Health Department?
Have you paid your annual permit fee?
Have you installed all equipment in the facility per the plans approved by the Health Department?
Does hot water reach 100°F-120°F within 15 seconds at all handwashing sinks?
Have you installed soap and paper towel dispensers at all handwashing sinks and are they stocked with soap and single service disposable hand towels?
Have you obtained an accurate, numerically scaled (0°F to 220°F), metal stemmed, thin probed, food thermometer?
Have you installed all automatic warewashing fixtures (glass washers, chemical sanitizing or hot water sanitizing dishwashers) and are they fully operational?
Have you obtained chemical test kits for sanitizing chemicals (both for the dishwasher and sanitizer) used in this facility?
Are all refrigeration units fully operational and measure 41°F or less? (Units must be functional at the time of inspection.)
Have you provided indirect drains (one inch air gap between end of drain line and floor sink or hub drain) for food preparation sinks, ice machines, condensate from refrigeration units and any unit used to dispense food or beverages?
Have you installed all outer doors, operable windows, and other openings to the outside with approved screens (#16 mesh screening) or devices (such as air curtains) to prevent pests from entering the facility?
Have you sealed the space between sinks (handwashing sink, prep sinks, three compartment sink) and the wall with caulking material?
Have you installed finishes for walls, floors, ceilings, counters, shelving and equipment throughout the establishment that are smooth, non-absorbent, durable and easily cleanable?
Have you installed cove-base molding around the kitchen, dishwashing and bar areas?
Have you cleaned up all dust and debris from drywall or sheetrock installation or construction activity?
Can the three compartment sink drain without overflowing the floor drain when 2 of the sinks are filled half full and emptied at the same time?
Have you ensured that wastewater lines from the raw meat and produce prep sinks are separate and drain independently to the floor sink?
If “no” was the answer to any of the above listed questions, the establishment is not fully prepared for the final Health Department inspection.
Source: MaintainX (Community Member)