Health Inspection Checklist

Date:

Food Storage:

Food is kept at least 6” off the ground.
Food is stored in a clean, dry location that is not exposed to contamination.
Containers are labeled with the food name and delivery date
Chemicals and food are separated.
Food is stored using the FIFO (First In, First Out) method.

Freezer and Refrigerator Maintenance:

Thermometer is easily visible and displays the correct temperature.
Refrigeration temperature is within food safe range
Food is stored using the FIFO method.
Food is stored at least 6” off the ground in walk-in refrigerators.
Refrigerators and freezers are clean.
All food items are correctly labeled and dated.

Food Preparation:

Food is protected from cross-contamination.
Staff uses gloves, clean hands, or utensils when handling food.
Tasting utensils are not used more than once before being cleaned.
Frozen food is thawed properly in a refrigerator or under running water.
Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area.

Sanitation:

Washing station is organized into three sections for washing, rinsing, and sanitizing.
Utensils are covered to protect them from dust and contaminants when stored.
Small equipment and utensils are cleaned between uses.
The sanitizer is mixed to the correct concentration.
Equipment is clean to sight and touch.
Food preparation area, shelving, and cabinets are all clean to sight and touch.
Water temperature is heated to the correct temperature for sanitizing.
Utensils are allowed to air dry after washing.

Refuse and Garbage Disposal:

Garbage and refuse is properly disposed of.
Garbage and recycling bins are emptied when full.
Garbage bins are cleaned regularly to prevent pests.
Outside receptacles have lids or covers.
The area around the dumpster is clean and free of pests.
The lid of the dumpster is shut.

Employee Hygiene:

Employees wear hairnets, and male employees cover facial hair.
Jewelry is limited to simple earrings, plain rings, and watches.
Cuts and bandages are covered when handling food.
Employees wash their hands regularly using proper hand-washing techniques.
Eating and smoking are limited to designated areas away from food prep areas.
Employees wash their hands after sneezing, coughing, blowing their nose, or using the restroom.
Employees wash their hands after working with raw food, handling money, or switching between stations.
Employees wear clean clothes and proper, closed-toed shoes.

Date:

Food Storage:

Food is kept at least 6” off the ground.

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

Containers are labeled with the food name and delivery date

Chemicals and food are separated.

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

Freezer and Refrigerator Maintenance:

Thermometer is easily visible and displays the correct temperature.

Refrigeration temperature is within food safe range

Food is stored using the FIFO method.

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

Refrigerators and freezers are clean.

All food items are correctly labeled and dated.

Food Preparation:

Food is protected from cross-contamination.

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

Tasting utensils are not used more than once before being cleaned.

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

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

Sanitation:

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

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

Small equipment and utensils are cleaned between uses.

The sanitizer is mixed to the correct concentration.

Equipment is clean to sight and touch.

Food preparation area, shelving, and cabinets are all clean to sight and touch.

Water temperature is heated to the correct temperature for sanitizing.

Utensils are allowed to air dry after washing.

Refuse and Garbage Disposal:

Garbage and refuse is properly disposed of.

Garbage and recycling bins are emptied when full.

Garbage bins are cleaned regularly to prevent pests.

Outside receptacles have lids or covers.

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

The lid of the dumpster is shut.

Employee Hygiene:

Employees wear hairnets, and male employees cover facial hair.

Jewelry is limited to simple earrings, plain rings, and watches.

Cuts and bandages are covered when handling food.

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

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

Employees wash their hands after sneezing, coughing, blowing their nose, or using the restroom.

Employees wash their hands after working with raw food, handling money, or switching between stations.

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

Comments:

Employee's Signature:

Supervisor's Signature: