Food Safety Kitchen Inspection Checklist

Food Safety Kitchen Inspection Checklist for US businesses, for a systematic review of the food safety practices and facilities, ensuring hygiene standards.

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Food & Hospitality
Food Safety Kitchen Inspection Checklist

Floor, Walls, And Ceilings

Toilet Facilities

Lighting And Ventilation

Pest Control

Toxic Materials

Garbage

Notice/ Documentation Posted/Provided

Food

Food Service Employees

Water And Plumbing

Equipment And Utensils

Hand Washing Facilities

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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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Food Safety Kitchen Inspection Checklist

Food Safety Kitchen Inspection Checklist for US businesses, for a systematic review of the food safety practices and facilities, ensuring hygiene standards.

1. Are all floors, walls, and ceilings maintained clean and in good repair, including attachments such as vents, mop sinks, etc., with no visible cracks and crevices?

2. Are corners and baseboards under major equipment free of food debris?

3. Are doors exiting the establishment provided with a self-closure mechanism?

4. Are all outer openings, including doors, windows, etc., protected without gaps or cracks leading to the outdoors?

1. Do all restrooms have at least one covered waste receptacle and toilet tissue?

2. Are toilets/toilet rooms required to be clean, in good repair, and free of objectionable odors?

3. Are restrooms provided with self-closing doors?

1. Is adequate lighting provided in food preparation and storage areas?

2. Are all lights covered with a shatter-resistant covering?

3. Is ventilation sufficient to prevent grease and condensation from accumulating on walls and ceilings?

4. Are ventilation hood filters and vents kept clean and free of build-up (dust, grease, etc.)?

1. Is the facility free from insects and pests or any evidence of insect/rodent activity?

2. Are openings to the outside protected against the entrance of insects and rodents?

3. Is the use of only approved and registered by governmental authorities pesticides allowed at the establishment?

4. Are pest monitors placed in proper locations, dated, and removed as necessary?

5. Is a pest sighting log on site and available at the establishment?

6. Are conducive conditions such as leaks, food debris, gaps to the outside, and cracks/crevices not present, or are they reported to management when discovered?

1. Are toxic materials properly labeled, stored, and used?

1. Are food preparation and storage areas clean and free from trash and food residue?

2. Do dumpsters located outside have lids that are closed when not in use, and are they stored on an easily cleanable surface such as concrete or machine-laid asphalt?

3. Are outdoor refuse areas free of grease and debris, with grease dumpsters having closed lids and being maintained clean?

1. Does the employee health policy require that food employees and applicants report information about their health and diseases transmitted by food to the person in charge?

2. Is there a written consumer advisory at the establishment serving or selling raw or partially cooked animal protein or seafood that informs consumers of the significantly increased risk of consuming such products?

3. Are written fish freezing records readily available and maintained for 90 days at establishments serving raw or partially cooked fish?

4. Are shellfish fish tags retained for 90 days from the date the container is emptied?

5. Is the Food Service Manager's Certification current and posted in public view?

6. Is a copy of the last inspection report available?

7. Are approved HACCP plans on the premises when specialized processing methods are used?

1. Is the food from an approved source (licensed food establishment)?

2. Is the food in sound condition?

3. Is the food properly labeled?

4. Are foods prepared at home not used?

5. Are foods checked for proper temperatures, spoilage, contamination, and adulteration upon receipt?

6. Are dented cans not used?

7. Are all food packages intact?

8. Are dry bulk food items such as flour, beans, sugar, etc., stored in clean, covered, labeled containers with approved dispensing utensils with handles up and out of food products?

9. Is food not stored under unprotected or exposed sewer or water lines?

10. Are no food, food equipment, or utensils stored in restrooms/vestibules?

11. Are all foods, food equipment, and utensils stored a minimum of 6 inches above the floor?

12. Are foods dated and stored in a manner that ensures "first in, first out"?

13. Are potentially hazardous/ready-to-eat foods held for more than 24 hours marked with a "preparation date" and/or "disposition date"?

14. Is it ensured that no PHF/RTE foods are served after 7 days of creation?

15. Are potentially hazardous foods maintained below 41°F or above 135°F, with frozen foods kept frozen at all times?

16. Is a metal probe thermometer, accurate to + or –2°F, regularly used to check food/equipment temperatures, and are thermometers supplied in all heating/cooling units?

17. Are foods cooked to the proper internal temperatures?

18. Are cooked/prepared foods rapidly cooled to 41°F within 6 hours or reheated to 165°F before service?

19. Are raw foods stored below cooked and ready-to-eat foods and according to their cooking temperatures?

20. Are frozen foods, once thawed, not refrozen, and thawed properly?

21. Is food on display protected from consumer contamination by packaging, sneeze guards, display cases, or other effective means?

22. Is a food-dispensing utensil available for each container at a consumer self-service unit such as a buffet or salad bar, with the handle up and out of the food product?

23. Is unpackaged raw animal food, such as beef, lamb, poultry, and fish, not offered for consumer self-service?

24. Is food offered for service, which is not prepared in-house, provided with ingredient statements?

1. Are employees with Food Safety Manager's Certification present in the food establishment and all food preparation areas at all times during hours of operation?

2. Do food service staff wash their hands thoroughly after coughing, sneezing, or any other form of contamination, or at any time during which an interruption in food preparation occurs?

3. Do employees wash their hands before putting on gloves?

4. Are employees infected with a disease or symptoms that can be transmitted by food (including open sores) reported to IU-EHS and either sent home or restricted to non-food contact activities?

5. Do employees refrain from smoking, eating, or chewing gum in the food preparation area?

6. Are drinking cups or glasses covered and equipped with a drinking straw or device handled and stored to prevent contamination?

7. Do food service workers refrain from touching ready-to-eat foods with their bare hands, using single-use gloves and/or suitable utensils to handle foods?

8. Is there no cross-contamination of raw, cooked, or other foods?

9. Is jewelry, except for a plain band-style ring, not permitted when handling food?

10. Are false nails and nail polish prohibited, and are nails required to be cleaned and trimmed?

11. Are watches not allowed during food preparation/handling?

12. Are employees wearing clean outer garments, and are all kitchen employees wearing effective hair restraints?

13. Are personal belongings stored in a separate, designated area away from food and equipment?

1. Do all sinks have sufficient hot and cold water under pressure?

2. Do hand sinks have hot water of at least 100°F?

3. Do utensil-washing sinks have hot water of at least 110°F?

4. Are all drains working properly, and is plumbing maintained in good repair?

5. Are all mops hung to air dry after/between use?

1. Is equipment adequate to maintain product temperature?

2. Does a high-temperature dishwashing machine reach a wash cycle temperature and final rinse temperatures listed in the manufacturer's specifications, with a dish surface temperature of 160°F?

3. If a low-temperature dishwashing machine is used with a chemical agent, is the temperature and chemical concentration up to the manufacturer's specifications, with a dish surface temperature of 120°F?

4. Does the establishment have a means to determine dish surface temperatures?

5. Does a manual three-compartment utensil-washing sink (wash, rinse, sanitize, air-dry) contain an approved sanitizer with the appropriate concentration, and are items fully submerged in the sanitizing bay for the specified times?

6. Are test kits, thermo-labels, and thermometers available to test sanitizing methods, and is there no evidence of food residue on cleaned and sanitized equipment and utensils?

7. Are no cracked, scored, or chipped dishes, glasses, utensils, or cutting boards present?

8. Are proper storage procedures followed when storing cleaned and sanitized equipment, utensils, and single-service items, with clean and sanitized items stored inverted when possible?