Restaurant Health Inspection Checklist
What should a restaurant manager do during visits by health inspectors? Doing your own inspections is the best way to pass an inspection. Regular self-inspection can help you identify and rectify infractions before the inspector does. Self-inspection is a great way to improve food safety, reduce risk of foodborne illnesses and minimize liability for the business. This is why we have created a checklist for restaurant health inspections!
12 Food Safety Tips for Self-Inspection
We have distilled our restaurant health inspection checklist down to twelve steps. This will help you keep your business in compliance with code.
- Check Food Temperature Control (use your local health regulation requirements)
- Avoid the Danger Zone. According to FDA, cold food should be kept below 4degC/40degF. Frozen foods should be kept below -18degC/0degF. Hot food should remain HOT (above 120degC/140degF).
- To ensure that refrigerators or freezers meet temperature requirements, check the indicating thermometers.
- To ensure safe cooking of any hazardous food, like meat, use a meat thermometer to check for doneness.
- Food storage should be inspected to ensure food is protected from contamination
- On shelves above raw foods, you can find ready-to eat and prepared food items.
- To reduce hand contact with food, cover it with plastic wrap or plastic lids.
- For making drinks or ice, use clean and safe water.
- Label pesticides and chemicals and keep them away from food preparation areas.
- Place all food items on the floor, and place them on shelves, racks, and pallets.
- You can make sure that all employees are practicing good personal hygiene
- Food handlers should wash their hands for at least 20 seconds after handling food.
Hot and cold running water, soap and paper towels should all be available at hand wash basins. You should use these basins for hand washing only.
- Use clean, outerwear and adhere to hair guidelines
- Verify that all food contact surfaces are cleaned and maintained
- Wash your hands with soap and water. Then, use a suitable sanitizer to clean them.
- All food contact surfaces should be kept clean and in good condition.
- You should throw away any broken utensils, such as cutting boards or food contact surfaces that are deeply grooved.
- Wash all utensils, dishes, and equipment either by hand, using the two or three sink method (wash-rinse-sanitize) or in a mechanical dishwasher as required.
Clean your ice bins regularly. To prevent ice contamination, professional ice machine cleaning must be done twice per year. Our helpful ice machine cleaning schedule can help!
Employers often overlook ice machines, and inspectors are well aware of this. Ice machine subscriptions include professional deep cleanings twice per year.
- Check Non-Food Contact Surfaces/Equipment to Ensure Good Maintenance/Sanitation
- Maintain clean floors, walls, or ceilings.
- Make sure the mechanical dishwasher is in good condition.
- Check all Public and Staff Washrooms to Ensure Good Maintenance/Sanitation
- Make sure to keep the change rooms, washrooms and toilets spotless.
Provide: Toilet papers, garbage containers, hot/cold running waters, soap in a dispenser and paper towels at the hand basin.
- Check Waste Storage/Removal
- Take out solid and liquid food waste at least once daily.
- You should dispose of garbage in a clean, dry area.
- Leak-proof, pest proof, non-absorbent waste containers must have tight-fitting lids.
- Monitor and Control Pest Infestation
- You should inspect for signs of infestation, such as dead or living pests, droppings and nesting areas. To prevent pests getting in, cover all openings.
- Eliminate food and water sources from pests.
- For regular pest control services, obtain a contract from a licensed pest controller.
Food Service Staff are knowledgeable about food safety
Verify that food service employees have completed food safety certification courses (such as ServSafe) and received training in food handling. Keep food handlers updated with current knowledge about safe food handling.
Maintain good operating records
Keep records of food safety inspections by health inspectors, self-inspection reports and pest control schedules. Also keep records about service provided equipment repairs and maintenance. Regularly review the records with managers as part of the quality program.
Easy Ice will keep and maintain all records regarding your ice machine service, including preventive maintenance, water filter replacements, repairs, and so on. Give us a call, and we will send you a copy to use during your next health inspection.
Avoid health violations and bad reviews for your restaurant
Our restaurant inspection checklist will allow you to inspect the restaurant regularly for possible violations. It is the best way for you to pass unexpected inspections – and it will relieve any stress that comes with the inspector walking into your restaurant!
It is important that your ice machines are kept clean. We offer all-inclusive ice machine subscriptions that include the finest commercial ice machines. However, we also want to make sure our customers pass inspections. All of our subscription packages include professional ice-machine cleaning and preventative maintenance biannually. Our Ice Machine Experts are available to help you make the best choice for your business.
