Kitchen Health Inspection Checklist

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  • Receiving

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  • Internal temperatures are sampled from all arriving shipments of uncooked meat, poultry and fish, and must register 41 degrees F or colder.

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  • Accurate thermometers are available for sampling internal temperatures of food shipments.

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  • Receiving area is clean and well lit (to discourage pests).

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  • Dry Storage

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  • All inventory is labeled and dated.

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  • All containers are airtight and undamaged.

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  • Dated containers are arranged for rotation on a first in, first out (FIFO) basis.

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  • Dry foods are stored off the floor and away from walls.

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  • Chemical cleaners are stored away from food and labeled.

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  • There is no sign of pest presence in storage area (check beneath and behind racks).

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  • Refrigerated Storage

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  • All inventory is labeled and dated. All potentially hazardous foods (meat, soup, tuna salad, etc.) more than seven days old have been thrown out.

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  • All raw meat, poultry and fish is stored separately or below fresh, ready-to-eat foods.

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  • Prepared foods are stored in shallow pans, uncovered (to accelerate cooling to safe cold-storage temperature).

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  • All food is stored in leak-proof containers, tightly covered with lids, plastic wrap or aluminum foil.

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  • Preparation

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  • Every employee employs proper hand-washing technique: Scrubs hands for 20 seconds with soap and water, Uses paper towels, Turns off water with the paper towel

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  • Food contact surfaces are in good repair, and are cleaned and sanitized regularly.

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  • Measures to prevent cross-contamination are in place. For example, cutting boards of different colors are used for meats and vegetables; countertops and cutting boards are washed, rinsed and sanitized after each use.

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  • Pre-prepared foods are reheated to 165 degrees F to kill any bacteria before serving.

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  • Steam tables (if present) are kept at a minimum temperature of 140 degrees F and the temperatures of various foods on the line are checked regularly.

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  • Personnel with infections or communicable diseases are restricted from food handling areas.

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  • All food preparation sinks, dishwashers and ice machines are equipped with indirect drains to prevent sewage backups.

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  • After washing, dishes and utensils are sanitized with chemicals (e.g., chlorine) or by separate rinse in very hot water (180 to 190 degrees F).

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  • Restrooms & Waste Disposal

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  • Staff restrooms are equipped with cold and hot running water, the hot water is between 100 and 120 degrees F, and the sinks are stocked with soap and paper towels.

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  • Garbage does not pass through food preparation areas on its way to disposal.

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  • Garbage containers are covered and leak-proof.

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  • All outside garbage containers have tight-fitting lids.

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  • Garbage containers are cleaned and sanitized regularly, away from food preparation and storage areas.

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  • All employees follow proper hand-washing procedures after handling garbage.

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  • The Final Step: Documentation

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  • Annual permit

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  • Hand-washing policy

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  • Information on food-safety training for staff

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  • Staff list (all must have up-to-date food-handler cards)

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  • Pest management documentation (including pest management company's license, service reports, pesticide usage logs and material safety data sheets)

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