Typical Health Dept. Inspection Checklist

Date: ________________    Conducted By: _______________________

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?	_______________

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)?	_______________

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)?	_______________

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°?	_______________

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?	_______________

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 dish machine 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?	_______________

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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