Inspection

Personal Dress and Hygiene

Employees wear proper uniform including proper shoes

Hair restraint is worn

Fingernails are short, unpolished, and clean

Jewelry is limited to watch, simple earrings, and plain ring

Hands are washed or gloves are changed at critical points

Open sores, cuts, or splints and bandages on hands are completely covered while handling food

Hands are washed thoroughly using proper hand-washing procedures at critical points

Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas

Eating, drinking, or chewing gum are observed only in designated areas away from work areas

Employees take appropriate action when coughing or sneezing

Disposable tissues are used and disposed of when coughing/blowing nose

Food Storage and Dry Storage

Temperature is between 50°F and 70°F

All food and paper supplies are 6 to 8 inches off the floor

All food is labeled with name and delivery date

The FIFO (First In, First Out) method of inventory is being practiced

There are no bulging or leaking canned goods in storage

Food is protected from contamination

All surfaces and floors are clean

Chemicals are stored away from food and other food-related supplies

Large Equipment

Food slicer is clean to sight and touch

Food slicer is sanitized between uses when used with potentially hazardous foods

All other pieces of equipment are clean to sight and touch — equipment on serving lines, storage shelves, cabinets, ovens, ranges, fryers, and steam equipment

Exhaust hood and filters are clean

Refrigerator, Freezer, and Milk Cooler

Thermometer is conspicuous and accurate

Temperature is accurate for a piece of equipment

Food is stored 6 inches off floor in walk-ins

Unit is clean

Proper chilling procedures have been practiced

All food is properly wrapped, labeled, and dated

The FIFO (First In, First Out) method of inventory is being practiced

Food Handling

Frozen food is thawed under refrigeration or in cold running water

Food is not allowed to be in the “temperature danger zone” for more than 4 hours

Food is tasted using proper method

Food is not allowed to become cross-contaminated

Food is handled with utensils, clean gloved hands, or clean hands

Utensils are handled to avoid touching parts that will be in direct contact with food

Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc

Utensils and Equipment

All small equipment and utensils, including cutting boards, are sanitized between uses

Small equipment and utensils are air dried

Work surfaces are clean to sight and touch

Work surfaces are washed and sanitized between uses

Thermometers are washed and sanitized between each use

Can opener is clean to sight and touch

Drawers and racks are clean

Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored

Hot Holding

Unit is clean

Food is heated to 165°F before placing in hot holding

Temperature of food being held is above 140°F

Food is protected from contamination

Cleaning and Sanitizing

Three-compartment sink is used

Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize)

Chlorine test kit or thermometer is used to check sanitizing rinse

The water temperatures are accurate

If heat sanitizing, the utensils are allowed to remain immersed in 170°F water for 30 seconds

If using chemical sanitizer, it is the proper dilution

The water is clean and free of grease and food particles

The utensils are allowed to air dry

Wiping cloths are stored in sanitizing solution while in use

Garbage Storage and Disposal

Kitchen garbage cans are clean

Garbage cans are emptied as necessary

Boxes and containers are removed from site

Loading dock and area around dumpster are clean

Dumpster is closed

Pest Control

Screens are on open windows and doors and in good repair

No evidence of pests is present

Completion

Overall Comments

Inspected by: (Name and Signature)
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.