Kitchen Self-Inspection Checklist
FOOD
q Food is
from an approved source (licensed food establishment). Food is in sound condition. Food is properly
labeled. Foods prepared at home are not used.
q Upon
receipt, foods are checked for proper temperatures, spoilage, contamination,
and adulteration. Dented cans are not
used, and all food packages are intact.
q Dry bulk
food items such as flour, beans, sugar, etc., are stored in clean, covered,
labeled containers with approved dispensing utensils.
q Food is
not stored under unprotected or exposed sewer or water lines.
q No food,
food equipment, or utensils are stored in restrooms/vestibules.
q All
foods, food equipment, and utensils are stored a minimum of 6 inches above the
floor.
q Foods
are dated/stored in a manner that ensures “first in, first out.”
q Potentially
hazardous/ready-to-eat foods held for more than 24 hours are marked with
“preparation date” and “disposition date.”
q Potentially
hazardous foods are maintained below 41°F or above 135°F, and frozen foods are
maintained frozen at all times. A metal
probe thermometer, accurate to + or –2°F, is used to check food temperatures
regularly.
q Foods
are cooked to the proper internal temperatures.
q Cooked/prepared
foods are rapidly cooled/reheated to the proper internal temperature and within
the proper time frame.
q Raw
foods are stored below cooked and ready-eat-foods.
q Frozen
foods, once thawed, are not refrozen.
Frozen food is thawed properly.
q Food on
display, protected from consumer contamination by packaging, sneeze guards,
display cases or other effective means.
q A
food-dispensing utensil is available for each container at a consumer
self-service unit such as a buffet or salad bar.
q Unpackaged
raw animal food such as beef, lamb, poultry, and fish not offered for consumer
self-service.
FOOD SERVICE EMPLOYEES
WATER AND PLUMBING
EQUIPMENT AND UTENSILS
SEWAGE/WASTE WATER DISPOSAL SYSTEM
HANDWASHING FACILITIES
FLOORS, WALLS, and CEILINGS
TOILET FACILITIES
LIGHTING AND VENTILATION
PEST CONTROL
TOXIC MATERIALS
GARBAGE
SUBSTANTIAL
HEALTH VIOLATIONS: These
are violations of such a direct and substantial impact to public health that
the violation must be immediately corrected or the health officer will require
the closure of the food establishment.
-NO WATER
-NO HOT WATER
-NO ABILITY TO SANITIZE
-SEWAGE BACK UP
-POWER OUTAGE
-PEST INFESTATION
-NO/EXPIRED FOOD DEALER’S PERMIT
SERIOUS
HEALTH VIOLATIONS: These health violations have a direct impact on public health and must
be corrected immediately or within 24 hours. Serious items may, as a group,
lead to the closure of a food establishment if not corrected (i.e., temperature
problems, filthy food contact surfaces, remodeling without plans, improper
sanitization, food from unapproved sources, adulterated food, no certified
manager on duty, etc).
GENERAL
HEALTH VIOLATIONS: These
health violations require the attention of the operator in a timely fashion.
Though not having an immediate impact on public health, they may lead to or
contribute to more serious health violations (i.e., construction violations,
no effective hair restraints, use of fingernail polish/jewelry/false nails,
inadequate lighting, etc).
