Health Inspection Checklist Date: ______________
Food Storage:
Food is kept at least 6” off the ground. Chemicals and food are separated.
Food is stored in a clean, dry location that is not Food is stored using the FIFO
exposed to contamination. (First In, First Out) method.
Containers are labeled with the food name and
delivery date.
Freezer and Refrigerator Maintenance:
Thermometer is easily visible and displays the Food is stored at least 6” off the ground
correct temperature. in walk-in refrigerators.
Refrigeration temperature is within food safe
Refrigerators and freezers are clean.
range.
All food items are correctly labeled
Food is stored using the FIFO method.
and dated.
Food Preparation:
Frozen food is thawed properly in a
Food is protected from cross-contamination.
refrigerator or under running water.
Food is heated to the correct temperature to
Staff uses gloves, clean hands, or utensils when
remove all bacteria before being placed in
handling food.
the hot holding area.
Tasting utensils are not used more than once
before being cleaned.
Sanitation:
Washing station is organized into three sections
Equipment is clean to sight and touch.
for washing, rinsing, and sanitizing.
Utensils are covered to protect them from dust Food preparation area, shelving, and
and contaminants when stored. cabinets are all clean to sight and touch.
Small equipment and utensils are cleaned Water temperature is heated to the correct
between uses. temperature for sanitizing.
The sanitizer is mixed to the correct
Utensils are allowed to air dry after washing.
concentration.
Refuse and Garbage Disposal:
Garbage and refuse is properly disposed of. Outside receptacles have lids or covers.
Garbage and recycling bins are emptied The area around the dumpster is clean and
when full. free of pests.
Garbage bins are cleaned regularly to
The lid of the dumpster is shut.
prevent pests.
Employee Hygiene:
Employees wear hairnets, and male employees Eating and smoking are limited to designated
cover facial hair. areas away from food prep areas.
Employees wash their hands after sneezing,
Jewelry is limited to simple earrings, plain
coughing, blowing their nose, or using the
rings, and watches.
restroom.
Employees wash their hands after working
Cuts and bandages are covered when
with raw food, handling money, or switching
handling food.
between stations.
Employees wash their hands regularly using Employees wear clean clothes and proper,
proper hand-washing techniques. closed-toed shoes.
Notes: Employee Signature:
__________________________________
Supervisor Signature:
__________________________________
