Cafeteria Inspection Checklist

Cafeteria Inspection Checklist to assess food safety, cleanliness, equipment, and staff hygiene, ensuring the cafeteria maintains consistent standards.

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Cafeteria Inspection Checklist



Documentation And Records

1. A current health department permit is posted and visible


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2. Food handler cards or ServSafe certifications are on file for all staff on duty


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3. Temperature logs for the review period are complete with no missing entries


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4. The most recent health inspection report is available for review


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5. Safety Data Sheets are on file and accessible for all chemicals on site


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6. Cleaning and sanitation schedules are signed off for the review period


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Receiving And Storage

1. Food is purchased from approved, reputable sources


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2. Deliveries are checked for temperature and condition on arrival


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3. All stored food is kept at least 6 inches off the floor


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4. Stock is rotated on a first-in, first-out basis


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5. All food is labeled and dated, including items removed from original packaging


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6. Walk-in and reach-in refrigerators hold food at 41F or below


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7. Freezers hold food at 0F or below


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8. Raw proteins are stored below and separate from ready-to-eat food


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Food Preparation And Handling

1. Staff use utensils or gloves to avoid bare-hand contact with ready-to-eat food


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2. Food is thawed by an approved method, not left at room temperature


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3. Separate cutting boards and equipment are used for raw and ready-to-eat foods


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4. Cooked foods reach the required minimum internal temperature


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5. Fruits and vegetables are washed before preparation or service


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6. Prep surfaces are cleaned and sanitized between tasks


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Temperature Control And Holding

1. Hot held food is kept at 135F or above


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2. Cold held food is kept at 41F or below


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3. Cooked food is cooled from 135F to 41F within the required time


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4. Reheated food reaches 165F within two hours


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5. Thermometers are available, calibrated, and used to verify temperatures


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6. Time and temperature are logged for food held on the line


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Serving Line And Self-Service Areas

1. Sneeze guards are in place and positioned correctly over all served food


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2. Separate serving utensils are provided for each dish


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3. Hot and cold holding units on the serving line maintain safe temperatures


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4. Self-service areas are monitored to prevent contamination by patrons


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5. Single-use items such as cups and utensils are stored and dispensed hygienically


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6. Serving line surfaces are cleaned and sanitized on a set schedule


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Dishwashing And Warewashing

1. The three-compartment sink is set up correctly for wash, rinse, and sanitize


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2. The dish machine reaches the required wash and rinse temperatures


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3. Sanitizer concentration is verified with test strips


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4. Cleaned items are air dried, not towel dried


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5. Clean utensils and tableware are stored to prevent contamination


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6. Warewashing area is kept clean and free of clutter


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Cleaning And Sanitation

1. Chlorine sanitizer is maintained at 50 to 200 ppm, or quaternary at 200 to 400 ppm


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2. Sanitizer concentration is checked with test strips at the start of service and every two hours


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3. Wiping cloths are stored in sanitizer solution between uses


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4. Food contact surfaces are cleaned and sanitized on schedule


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5. Nonfood contact surfaces, floors, and walls are clean and in good repair


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6. Restrooms are clean, stocked, and in working order


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7. Chemicals are labeled and stored away from food and food contact surfaces


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Employee Hygiene

1. Staff wash their hands at all required points during service


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2. Handwashing sinks are stocked with soap, warm water, and paper towels


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3. Handwashing sinks are used only for handwashing and are not blocked


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4. Staff wear clean uniforms, hair restraints, and closed-toe shoes


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5. Gloves are worn and changed correctly where required


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6. Staff with symptoms of illness are excluded from food handling


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7. Eating and drinking are limited to designated areas away from prep


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Facility Safety And Hazard Control

1. Floors are dry and free of slip, trip, and fall hazards


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2. Wet floor signage is available and used during cleaning


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3. Electrical outlets, cords, and equipment are in safe condition


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4. Machine guards are in place on slicers and other powered equipment


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5. Knives and sharp tools are stored safely when not in use


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6. The exhaust hood and filters are clean and free of grease buildup


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7. Ventilation is adequate throughout the kitchen and dining areas


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Fire Safety And Emergency Readiness

1. Fire extinguishers are charged, accessible, and within their inspection date


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2. The hood fire suppression system is within its service date


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3. Exits are marked, unlocked, and egress routes are clear


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4. A stocked first aid kit and, where required, an AED are accessible


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5. Emergency evacuation procedures are posted and known to staff


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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