Health Inspection Checklist
Complete monthly checks of the following so when the restaurant Health Inspector surprises you, they won't be surprised by what they find.
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Cross-contamination
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Rodents
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Insects
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Line holding temperatures
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Freezer temperatures
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Cooler temperatures
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Cleanliness of ice bins
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Cleanliness of coolers
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Cleanliness of floors
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Cleanliness of equipment
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Employees must always wash their hands (signs posted at all sinks)
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Make sure soap and towels are stocked at all sinks
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Your employees should know your color coding system (have it posted as well)
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Dry bulk should be stored and labeled properly
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All food must be from a licensed source
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Foods must be cooked (and stored) to the proper temperature
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Raw foods are stored beneath cooked and ready to eat foods
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Frozen food is stored properly
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Frozen food is not thawed then refrozen again
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All sinks must have hot and cold water
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All drains are working properly and in good repair
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No cracked or chipped dishes and glasses
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Toxic materials are properly labeled and stored
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Sanitary buckets are around restaurant
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Make sure someone with proper certifications are always on staff
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Food is being thawed out properly
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Employees are eating, drinking and smoking in appropriate areas
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Completed By___________________________________Date________________
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Last Health Inspection Date__________________Grade_____________________
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