Health Inspection Checklist

Cross-contamination

Rodents

Insects

Line holding temperatures

Freezer temperatures

Cooler temperatures

Cleanliness of ice bins

Cleanliness of coolers

Cleanliness of floors

Cleanliness of equipment

Employees must always wash their hands (signs posted at all sinks)

Make sure soap and towels are stocked at all sinks

Your employees should know your color coding system (have it posted as well)

Dry bulk should be stored and labeled properly

All food must be from a licensed source

Foods must be cooked (and stored) to the proper temperature

Raw foods are stored beneath cooked and ready to eat foods

Frozen food is stored properly

Frozen food is not thawed then refrozen again

All sinks must have hot and cold water

All drains are working properly and in good repair

No cracked or chipped dishes and glasses

Toxic materials are properly labeled and stored

Sanitary buckets are around restaurant

Make sure someone with proper certifications are always on staff

Food is being thawed out properly

Employees are eating, drinking and smoking in appropriate areas

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