Restaurant Health Inspection Checklist

While this checklist provided by StateFoodSafety is a good starting point, be sure to research your local requirements and expectations as some standards will depend on your federal, provincial, municipal and regional health authorities.

Food Temperature Control

• Temperature log records are kept for cooking, holding, and receiving food.
• Food is cooked to the proper temperature according to the following guidelines:
  • 165°F: Poultry, stuffing with meat, stuffed meat and pastas, food being reheated for hot-holding
  • 155°F: Ground meat, seafood, ostrich meat, marinated meat, eggs to be hot held
  • 145°F: Whole seafood, beef, pork, veal, lamb, roasts, eggs to be served soon
  • 135°F: Ready-to-eat hot held foods, including fruits, vegetables, grains, legumes
• All food is stored outside the temperature danger zone (cold food is less than 41°F, hot food is greater than 135°F).
• Food is cooled from 135°F to 70°F in 2 hours or less, and all the way to refrigeration temperature, 41°F, in six hours or less.
• Food being reheated for hot holding reaches 165°F in 2 hours or less.
• Thermometers are calibrated on a regular basis to accuracy within 2°F.
• Records are kept for refrigerator and freezer temperatures.
• Refrigerators keep food at 41°F or less and freezers are set to 0°F or less.
• Food is properly thawed in a refrigerator, with cold running water, or in the microwave. It’s not refrozen unless it’s been thoroughly cooked.
• Customers are alerted before being served when meat or fish is raw or undercooked.

Food Preparation

• Employees are aware of potential food hazards and how to prevent contamination.
• Fruits and vegetables are washed before being served.
• Naturally occurring physical hazards (bones, seeds, etc.) are removed before food is served.
• Proper utensils or gloves are used in food preparation to avoid bare hand contact.
• There is a protocol in place when accidents happen to prevent contamination.
• Potentially contaminated food is thrown out and preparation restarted.
• Unpackaged food removed from the dining area is thrown out.
• Food is purchased from approved sources.
• Food is free of signs of spoilage or contamination.

Food Storage

• Food is stored in cool, dry places in proper, non-toxic containers and properly labeled.
• Food packaging is free of dents, tears, rust, or other signs of physical wear.
• Perishable food is stored according to cooking temperature, with lowest cooking temperatures on higher shelves and highest cooking temperatures on lower shelves.
• Use-by dates are clearly marked according to the date of the ingredient that will expire first.
• Principles of First In, First Out (FIFO) are followed when selecting ingredients.

Employee Hygiene

• Employees scrub their hands for at least 20 seconds with soap and water after using the bathroom, changing tasks, changing gloves, and touching contaminated surfaces.
• Hand washing signs are posted in the restroom and at sanitation stations for employees.
• Employees wear disposable gloves and change them frequently.
• Employees use hair and beard coverings.
• Employees follow other important hygiene practices, wear clean uniforms, shower regularly and have clean fingernails, keep jewelry and cuts and scrapes covered, etc.
• Employees don’t use tobacco products anywhere in the establishment.
• Employee break and eating areas are located separately from food preparation areas.
• Employees are asked to stay home from work or assigned duties away from food when exhibiting symptoms of or testing positive for communicable diseases.

Facility Setup

• The facility contains separate hand sinks, mop sinks, and three-compartment dishwashing sink(s).
• Hot water is available at 100°F and 110°F at hand sinks and three-compartment sinks, respectively.
• The building material around the splash area of sinks is waterproof.
• Faucets are at an adequate height above the sink to prevent backflow.
• In each sink, the water drains properly, and the plumbing is in good working order. The sinks are also free of leaks.
• Sanitizer lines are equipped with an anti-backflow mechanism.
• Adequate lighting is available for food preparation and service.
• Light fixtures are covered in case of shattering.
• The facility contains adequate bathrooms in working order to support maximum occupancy, and they are used solely as a bathroom (no storage).
• Bathroom stalls have self-closing, lockable doors in proper working order.
• Bathrooms are well stocked with toilet paper, soap, and disposable hand towels or air dryers.
• There is adequate ventilation throughout the facility.
• Carbon monoxide and smoke detectors are properly installed throughout the establishment.
• Industrial equipment has adequate space underneath to allow for cleaning or is sealed to the ground.
• There are no living quarters in the food establishment.

Cleaning/Sanitation

• All surfaces are smooth, easily cleanable, and frequently washed.
• All equipment is kept clean and in proper working order and meets ANAB standards.
• Eating utensils are properly washed after each use using a three-compartment sink or commercial dishwashing machine.
• Chemicals and cleaning supplies are kept away from food surfaces when in use.
• Cleaners are completely washed away from food surfaces after cleaning.
• Chemicals are properly labeled and stored in a separate area from food storage.
• Sanitizers are tested using approved chemical test strips.

Pest Control

• Any holes to allow for piping or other equipment and any cracks are sealed to prevent pests from getting in.
• Dumpsters are on a level surface with good drainage at an adequate distance from the establishment. They are frequently cleaned, kept tidy, and covered.
• Trash is disposed of regularly, there is no overflow of trash, and trash receptacles are covered.
• There are no signs of cockroach or rat droppings or urine, egg casings, or fly infestation.
• The shelving for food is at least 6 inches off the ground and, where possible, away from walls.
• There are no live animals in the establishment besides service animals and tanked fish in the dining area.
• Doors are self-closing and are kept closed to avoid allowing pests in the facility.
• Approved pesticides are used properly to avoid food contamination or creating a hazard.

Legal

• All employees have documented food safety certifications as required by the local health department.
• Proper signage is posted (no smoking act, first aid, restaurant permit, health department rating, nutrition info, food allergen info, etc.)
• The establishment has created and properly displays a HACCP plan.
• All suspected outbreaks of foodborne illness have been reported to the health department.