Inspection Checklist

Facility Name (optional):


Food Receiving and Storage Practices

  • Are food items received from approved sources, in good condition, and at proper temperatures?
  • Is food labeled and stored off the floor during storage?
  • Is food stored covered or wrapped?
  • Are food storage rooms clean and organized?
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Cold Storage of Food

  • Are refrigerator temperatures at 41° or less?
  • Is cold food at 41° or less within refrigerators?
  • Are freezer temperatures at 0° or below?
  • Are food products covered within walk-in refrigeration?
  • Are food products labeled with name, date and time of preparation?
  • Are all refrigerators and freezers equipped with themometers?
  • Is the raw meat, poultry, and seafood stored under prepared food and produce?
  • Are refrigerators and freezers kept clean (floors, walls, ceilings, fans, and shelving)?
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Food Preparation Practices

  • Is food thawed properly (in a refrigerator, under running water, or as part of the cooking process)?
  • Are fruits and vegetables washed before preparation?
  • Is cross-contamination avoided during preparation (hands and equipment washed between uses)?
  • Are wiping cloths soaking in sanitizer water?
  • Is food adequately cooled (food should cool to 70° within 2 hours then 41° within an additional 4 hours)?
  • Is hand contact with ready-to-eat food minimized (no unecessary handling of food)?
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Cooking and Hot Holding

  • Are probe thermometers used to verify food temperatures?
  • Are the thermometers calibrated?
  • Is hot food held above 140°?
  • Is food reheated rapidly (not on steamtable) to 165°?
  • Are prepared-to-order eggs cooked to 145°?
  • Is poultry cooked to 165°?
  • Are hamburgers cooked to 155°?
  • Are pork products cooked to 155°?
  • Are beef products cooked to 145°?
  • Is seafood cooked to 145°?
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Employee Practices

  • Do you have the required number of certified personnel?
  • Are employees wearing clean clothing?
  • Do employees use hair restraints?
  • Are handsinks accessible, in good repair, and stocked with soap and paper towels?
  • Do employees wash hands only at the handsink?
  • Do employees wash their hands after using the restroom, after break time, and before starting work?
  • Do employees follow good hygiene practices while working with food?
  • Are employees observed washing their hands after handling raw meats, garbage, mops, etc.?
  • Are employees free of any illness or infections?
  • Employees do not eat, drink, or smoke in the kitchen?
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Kitchen and Equipment

  • Is all food equipment washed, rinsed, and sanitized after use?
  • Is the sanitizing rinse at the 3-compartment sink at the proper concentration?
  • Is the dishmachine final rinse at the proper concentration or temperature?
  • Is the kitchen kept clean in all areas?
  • Are chemicals labeled and stored separated from food areas?
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Facility

  • Are walls, floors, and ceilings kept clean and in good repair?
  • Are all restrooms clean and stocked with soap, paper towels, and toilet paper?
  • Is the facility free of insect and rodent infestations?
  • Are dumpster lids kept closed and dumpster areas kept clean and organized?
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