Home inspectors

Office:  949 716-0934    Cell:  949 981-6558    E-mail:  seay@cox.net

 

 

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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