Environmental Management Divisions

Department Environmental Health

Val F. Siebal, Director Environmental Compliance

County of Sacramento

FOOD FACILITY SELF-INSPECTION CHECKLIST

This checklist is designed to assist you in reviewing the condition of your facility between inspections by this department. The items listed below represent
the major areas evaluated during a routine inspection, however it may not include all items that are evaluated during a routine inspection. Please call
(916)875-8440 if you have any questions.
FOOD SAFETY
YES NO
  1. Food is purchased from an approved source (no food prepared from private home).
  2. Food is inspected and found to be free from contamination, adulteration, and spoilage.
  3. Unpackaged foods which have been served or returned from the dining area are not reused.
  4. All food and cooking equipment is stored a minimum of 6 " off the floor.
  5. Restrooms are not used for the storage of food, equipment, or food-related supplies.
  6. Exposed food is being protected from dirt, unnecessary handling, over-head leakage, and other forms of
contamination.
  7. All food storage containers are clean, have tight-fitting lids, are labeled, made from food grade materials, and
did not previously hold toxic substances.
  8. Self-service foods are dispensed in an approved manner (e.g. sneeze guards in place).
  9. Raw foods of animal origin are stored below ready-to-eat food items.
  10. Shellfish tags are kept for 90 days / Gulf oyster warning signs posted.
  11. Food contact surfaces of equipment and utensils which come in contact with potentially hazardous foods are
cleaned and sanitized when needed to prevent cross-contamination and at a minimum of every 4 hours.
  12. All fruits and vegetables are washed prior to use (no floating of produce in sink).
  13. Separate wiping cloth sanitizer buckets are provided for raw meats and other foods.
  14. Consumer advisory provided for all raw or undercooked foods of animal origin (raw eggs included).
  15. All handwash stations have stocked soap and paper towel dispensers.
TEMPERATURE CONTROL
YES NO
  1. Potentially hazardous foods are maintained below 41°F or above 135°F.
  2. A thermometer accurate to +/-2°F is provided as either an integral part of the refrigerator (dial outside), or is
located inside each unit at its warmest point and in a visible location.
  3. An accurate metal probe thermometer (0-220ºF) or thermo-couple, suitable for measuring
food temperatures, is readily available and regularly used to check food temperatures.
  4. Food products are thawed by using one of the following methods: a) in refrigeration units, b) under cold
running water of sufficient velocity to flush away loose food particles, c) in a microwave oven directly to prep,
d) as part of the cooking process. Thawing at room temperature is not an approved method.
  5. Potentially hazardous foods must be cooled from 135ºF to 70ºF within 2 hours and then from 70ºF to 41ºF
within 4 hours. Approved cooling methods include: a) use of an ice bath, b) shallow pans, c) smaller portions,
d) chill stick or adding ice as an ingredient, e) blast chiller.
  6. Potentially hazardous foods are rapidly reheated to 165ºF within 2 hours.
PERSONNEL
YES NO
  1. Employees handling food have no discharges from the eyes, nose, or mouth.
  2. Employees handling food have no open wounds on hands or arms.
  3. Employees are frequently and properly washing hands with soap and warm water (100ºF-110ºF) at an
accessible and designated handwash sink to prevent the contamination of ready-to-eat foods, clean equipment
and utensils, and clean linens.
  4. Food safety certification certificate is current and available.
  5. A person in charge is present at all times during operating hours.
  6. Tongs or other implements are used to prevent bare hand contact with ready-to-eat foods.
  7. All food employees are trained in food safety as it relates to their assigned duties.
  8. Employee’s hair is properly confined.
  9. Clothing and personal effects (beverages, phones, medications) are stored in a safe designated area.
WATER AND SEWAGE
YES NO
  1. All sinks are fully operable with hot and cold running water. Hot water is at a minimum of 120ºF.
  2. All sinks drain properly. Floor drains and floor sinks are in good working order and clean.
  3. Plumbing is in good repair, not leaking.
  4. Cross connection control devices are properly installed and in good repair. Air gaps are provided at all indirect
liquid waste lines.
  5. Grease traps and interceptors are routinely cleaned or pumped.
EQUIPMENT
YES NO
  1. All equipment (i.e., stoves, grills, refrigerators, tables, sinks, etc.) is clean and well-maintained.
  2. Inoperable equipment has been repaired, replaced, or removed from facility.
  3. Only ANSI approved equipment (e.g. NSF) shall be installed or used within the facility.
  4. Pressurized cylinders (i.e. CO2 tanks) are securely attached to a rigid structure.
UTENSILS
YES NO
  1. Multi-service utensils are properly washed, rinsed, and sanitized in a 3 comp sink or dishwasher.
  2. All utensils are clean, sanitized, well-maintained, and replaced when needed.
  3. Utensils are properly protected from contamination during storage.
  4. Sanitizer test strips are available and used regularly to measure sanitizer concentration.
TOILET / DRESSING ROOM / HANDWASHING SINKS
YES NO
  1. Toilet facilities are clean, well-maintained, and in good working order.
  2. Self-closing devices on doors to restrooms and dressing rooms are working properly.
  3. Single service soap and towel dispensers at all handwash sinks are operable and stocked.
  4. Toilet tissue is provided and dispensed from wall-mounted dispensers.
  5. Legible handwashing signs are properly posted at all handwash sinks (including kitchen area).
  6. Ventilation is provided in each restroom and is functioning properly.
LIGHTING AND VENTILATION
YES NO
  1. Adequate lighting and ventilation is provided throughout the facility.
  2. Hood exhaust ventilation grease filters are clean and well-maintained (no gaps between filters).
  3. Lights must be equipped with shatterproof protection.
PEST CONTROL
YES NO
  1. Facility is free from insect (e.g. flies, cockroaches) and rodent infestations.
  2. Live animals, birds, or fowl are not allowed in food preparation areas.
  3. Outside doors or screen doors are kept closed and self-closing devices are in proper working order.
  4. Air curtains are operating properly.
  5. Only approved pesticides are used and applied in the proper manner.
REFUSE
YES NO
  1. Inside trash containers are emptied when full (including restroom trash containers).
  2. Outside trash bins are clean, in good repair, and lids are kept closed at all times.
  3. Outside premises and refuse areas are clean and well-maintained.
OPERATION
YES NO
  1. Hazardous substances (e.g. cleaning supplies, pesticides) are properly labeled and stored away from food
products and utensils.
  2. Floors, walls, ceilings, and windows are clean, well-maintained, and in good repair.
  3. Cleaning equipment and soiled linens are properly stored.
  4. Returned, damaged, or unlabeled food products are stored in a designated area.
  5. Facility has a current permit to operate that is conspicuously displayed.
  6. Placard is posted where required.
Revised 11/07/07
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