Restaurant Inspection Readiness Checklist

Walk-in cooler at 41°F or below

Check thermometer at eye level, center of unit

Walk-in freezer at 0°F or below

Verify door gaskets seal properly

Hot holding at 135°F or above

Check food temp, not equipment temp

Cooking temps verified per protein

Poultry 165°F, ground meat 155°F, whole cuts 145°F

Cooling logs documented (2h/4h)

135°F to 70°F in 2h, 70°F to 41°F in 4h

Thermometers calibrated

Ice water method: 32°F ±2°F

Reheating to 165°F within 2 hours

Applies to all previously cooked TCS foods

Temperature logs up to date

Check past 7 days of logs are complete

Handwashing sinks accessible and stocked

Soap, paper towels, warm water, signage

Staff washing hands properly

20 seconds with soap after handling raw food, using restroom, etc.

Gloves used for ready-to-eat food

Changed between tasks and after contamination

Hair restraints worn

All food handlers in kitchen and serving areas

No eating/drinking in prep areas

Designated break areas for staff meals

Employee illness policy in place

Written policy for reporting symptoms (vomiting, diarrhea, jaundice)

Raw meat stored below ready-to-eat

Bottom shelf: raw poultry, then ground meat, then whole cuts, RTE on top

All food labeled and dated

7-day dating from preparation or opening

Food 6 inches off the floor

Applies to all walk-in and dry storage

FIFO rotation practiced

First In, First Out - check for expired items

No food stored in restrooms/utility rooms

Includes cleaning supply areas

Receiving temperatures checked and logged

Cold food ≤41°F, frozen food frozen solid

Dry storage organized and clean

Away from chemicals, pests, and moisture

Food contact surfaces clean and sanitized

Wash, rinse, sanitize between different food types

Cutting boards color-coded or replaced

No deep grooves or staining

Dishwasher at proper temperature

High-temp: 180°F rinse. Chemical: proper sanitizer concentration

Sanitizer concentration verified

Test strips: 50-200 ppm chlorine or 200-400 ppm quat

Equipment in good repair

No rust, broken hinges, or missing parts

Ice machine clean

No mold, slime, or pink residue

Chemicals stored away from food

Separate shelving, below food items, or different room

All chemical containers labeled

Including spray bottles with diluted solutions

MSDS/SDS sheets accessible

Safety Data Sheets for all chemicals on site

No chemicals above food prep areas

Check overhead shelving and storage racks

Food safety certification posted

Certified food manager certificate visible

Permit/license current and displayed

Health permit and business license

Temperature logs available for inspection

Past 30-90 days depending on state

Employee training records on file

Food handler cards, training certificates

Corrective action records documented

What happened, action taken, who did it

No evidence of pests

Check for droppings, gnaw marks, nesting, dead insects

Pest control service current

Regular service with documentation

Entry points sealed

Doors, windows, pipes, vents - no gaps > 1/4 inch

Floors clean and in good repair

No cracks, standing water, or grease buildup

Adequate lighting in all areas

Shatter-proof covers on lights above food areas

Ventilation system working

Hood systems, exhaust fans, grease filters clean

Restrooms clean and stocked

Self-closing doors, handwashing supplies

Garbage containers clean with lids

Emptied regularly, no overflow