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Health Inspection Checklist

Comprehensive checklist to prepare for health department inspections
Overall Progress
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25 Critical Issues

  • All refrigerators maintaining 32-38°F (0-3°C)
    Critical
  • All freezers maintaining 0°F (-18°C) or below
    Critical
  • Raw meats stored below ready-to-eat foods
    Critical
  • All food items properly labeled with date and name
    High
  • FIFO (First In, First Out) rotation being followed
    High
  • No expired products in storage
    Critical
  • Food stored 6 inches off floor
    Medium
  • Dry storage area clean and organized
    Medium
  • Chemicals stored separately from food
    Critical
  • Temperature logs up to date
    High

  • Separate cutting boards for raw/cooked foods
    Critical
  • Food thermometers available and calibrated
    Critical
  • Proper cooking temperatures being reached
    Critical
  • Hot foods held at 140°F (60°C) or above
    Critical
  • Cold foods held at 40°F (4°C) or below
    Critical
  • Food cooled properly (140°F to 70°F in 2 hrs, 70°F to 40°F in 4 hrs)
    Critical
  • No bare hand contact with ready-to-eat foods
    Critical
  • Gloves changed between tasks
    High
  • Proper thawing methods being used
    High
  • Cross-contamination prevention measures in place
    Critical

  • Handwashing sink accessible and stocked (soap, towels)
    Critical
  • Handwashing signs posted
    High
  • Employees washing hands properly (20 seconds)
    Critical
  • Clean uniforms/aprons worn
    High
  • Hair restraints worn by all food handlers
    High
  • No jewelry worn (except plain wedding band)
    Medium
  • No eating/drinking/smoking in food prep areas
    High
  • Employees free of visible illness symptoms
    Critical
  • Fingernails clean and trimmed
    Medium
  • Open wounds properly covered
    Critical

  • Sanitizer solution at proper concentration (50-100 ppm chlorine)
    Critical
  • Test strips available for checking sanitizer
    High
  • Three-compartment sink set up correctly
    Critical
  • Food contact surfaces cleaned and sanitized
    Critical
  • Cutting boards sanitized between uses
    Critical
  • Clean wiping cloths stored in sanitizer
    High
  • Equipment clean and in good repair
    High
  • Dishwasher reaching proper temperatures
    Critical
  • Cleaning schedule posted and followed
    Medium
  • Mops and cleaning tools properly stored
    Medium

  • No evidence of rodent activity (droppings, gnaw marks)
    Critical
  • No evidence of insects (flies, roaches)
    Critical
  • Doors and windows properly screened
    High
  • Air curtains working at entrances
    Medium
  • No gaps or holes in walls/floors
    High
  • Pest control service documentation current
    High
  • Dumpster area clean and lids closed
    High
  • Food stored in pest-proof containers
    High

  • Floors clean and in good repair
    High
  • Walls and ceilings clean, no peeling paint
    High
  • Adequate lighting in all areas
    Medium
  • Ventilation system clean and working
    High
  • Grease trap clean and maintained
    High
  • Restrooms clean, stocked, and accessible
    High
  • Garbage containers clean with tight lids
    Medium
  • No plumbing leaks or backflow issues
    High
  • Fire extinguisher accessible and current
    Critical
  • Health permit displayed prominently
    High
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