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Restaurant Health and Safety Inspection Checklist

March 8, 2020

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Health and safety inspections are conducted to check and make sure food handling, general cleanliness, and storage are in sync with state and local regulations to protect the public. Inspection is usually carried out without prior notice. It might be a stressful process; however, a restaurant shall pass it because failing in health and safety inspections can really harm the restaurant’s reputation and jeopardize its longevity.

To pass health inspection you need to take care of the staff’s personal hygiene, general hygiene standards, and food safety. Whereas, there are eight areas to focus on to keep your employees safe: falls, cuts, burns, fires, chemicals, electric, proper ventilation, and first aid.

Therefore, here you can find a restaurant health and safety inspection checklist so that you can be proactive in preventing issues with your restaurant health and safety, reducing your risk and protecting your business.

 

No.

Food Handling

Yes

No

N/Y

1. Foods, that are perishable or potentially hazardous, are properly stored and kept at the correct temperature.      
2. Cooling foods for refrigeration and freezing it properly to prevent bacterial growth.      
3. Washing and sanitizing cutting boards and using different boards for raw food, cooked, and ready-to-eat food.      
4. Replacing and throwing away shabby and damaged cutting boards.      
5. Employees to wash their hands after wiping tables, handling money and bussing soiled dishes.      
6. Employees to wear gloves when handling food.      
7. Employees avoid bare-hand contact with ready-to-eat foods.      
8. Handling and storing food properly to prevent cross-contamination and avoid causing food allergies.      
9. Thoroughly washing Fresh fruits and vegetables.      
10. Assuring proper cooking temperatures using meat thermometers.      
11. Storing Kitchen waste materials in metal containers with tight-fitting lids and keeping it in designated areas.      
12. Regularly sanitizing and cleaning food prep areas, serving equipment, counters, and table surfaces.      
13. Storing raw meats at the correct temperature.      
 

No.

Chemicals

Yes

No

N/Y

1. Storing chemicals such as cleaners in their correct containers.      
2. Employees have access to chemicals and wear protective clothing when handling them.      
3. Storing chemicals properly (for example on the lowest shelf possible to avoid probable leaks into other items stored below).      
4. Separating sanitizers, detergents, and drying agents from other chemicals and storing them away from food and dishes.      
 

No.

Electrical Equipment

Yes

No

N/Y

1. All power cords are equipped with ground prong.      
2. Adequately covering all unused switches in the circuit breaker box.      
3. Installing faceplates on all electrical receptacles.      
4. All light fixtures contain bulbs and covered properly.      
5. Properly marking circuit breaker switches.      
6. Closing the doors of electrical panel boxes and clearing area of 36 inches in front of boxes.      
7. Periodically inspecting switches, switch boxes, outlets, and wiring, and correcting deficiencies.      
8. Employees to sign off that they understand electrical safety.      
 

No.

Fire Protection

Yes

No

N/Y

1. A proper number of fire extinguishers.      
2. Fixing fire extinguishers properly to walls in strategic locations to be easily identified and adequately accessible.      
3. Training Employees in the proper use of extinguishers.      
4. Maintaining sprinkler system control valves in open position.      
5. 18-inch clearance at least between stock storage and sprinkler heads.      
6. Three-feet space around the sprinkler system’s main control valve.      
7. Training employees in evacuation procedures for both customers and employees.      
8. Prominently posting instructions for reporting the fire and calling Fire Department.      
9. Emergency lights working properly.      
10. Storing of combustibles 30 feet at least away from water heaters, furnaces, or other heat sources.      
11. Storing flammable and combustible liquids in metal safety cabinets or off-premises.      
12. Fire alarms and smoke detectors in working order.      
13. Properly handling and disposing of matches, cigarettes, and open flames.      
14. Properly inspecting portable fire extinguishers at least once every 12 months.      
15. Marking and properly illuminating all exits.      
16. The automatic extinguishing system has a current inspection tag.      
17. Unlocking all exits during business hours      
18. Clearly marking all non-exit Doors as “Not An EXIT”.      
 

No.

Injury Prevention

Yes

No

N/Y

1. Calling out standardized statements, such as “Corner!” or “Behind you!” to prevent accidents when carrying plates or hot items.      
2. Using cart to move large hot items or multiple hot items.      
3. Using oven mitts or potholders with hot foods.      
4. Warning customers that plates are hot.      
5. Moving Hot liquids carried in closed containers.      
6. Adding ingredients to hot liquids done in small amounts gently to avoid burns from splashing.      
7. Turning pot handles inward so that they would not protrude over edges of counters, ranges or tables.      
8. Using a release valve before opening pressure cookers or steam kettles.      
9. Discarding dishes and utensils when chipped, cracked or broken.      
10. Storing knives stored properly when not in use.      
11. Employees to sign off that they understand safe lifting procedures.      
12. Employees to sign off that they understand proper knife use and how to prevent cuts.      
13. Keeping cooking oil at room temperature before changing or straining.      
 

No.

Storage

Yes

No

N/Y

1. Stacking stock properly and securely on racks, shelves, pallets, putting lightest items on top.      
2. Storage has proper clearances from hot water, heaters, and sprinklers.      
3. Securing shelving, racks, and ladders and maintaining them all in good condition.      
4. Cleaning refrigeration and air-conditioning compressors, properly ventilating them, and keeping them away from combustibles.      
5. Storing heavier frequently used items on the middle shelves.      
6. Equipping the doors of the walk-in coolers or freezers with an interior-release mechanism, and an alarm system.      
7. Freeing cold storages floor surfaces of ice.      
8. When restocking, placing new stock at the rear and moving old stock upfront for use first.      
 

No.

Equipment Handling

Yes

No

N/Y

1. Installing a functional automatic wet-chemical extinguishing system placed in hood and duct above ranges, grills and fat fryers.      
2. Capping the extinguishing heads to avid a grease buildup.      
3. Extinguishing systems have a semi-annual service contract with a qualified firm.      
4. Drying the floors next to deep-fat fryers and keeping them free of grease.      
5. Cleaning the exhaust system on a semi-annually or quarterly base by a qualified service provider.      
6.

Cleaning the filters in the exhaust system at least once a week.

     
7. Approved grease filters and other grease removal devices.      
8. Keeping the deep-fat fryer at least 16 inches away from open flame or placing an 8-inch high baffle plate in between.      
9. Protecting the deep-fat fryer with individual nozzles and connecting it to the suppression system.      
10. Placing explosion-proof lights above cooking equipment.      
11. Equipping the metal hoods with noncombustible filters as baffles, not mesh.      
12. Employees wear face-shields and safety goggles provided when necessary.      
13. Equipping mop buckets with casters for easy movement.      
14. Having available and functional floor “Caution” Signs.      
15. Having an adequate number of wet floor cones/signs.      
16. Having functional cleaning mops, deck brushes and squeegees.      
17. Removing dangling jewelry and rings.      
18. Tying long hair back.      
19. Cooks to wear non-loose clothing to prevent catching fire.      
20. Using unbreakable scoops to dispense ice.      
21. All equipment, appliances, dishwasher machines are working properly and in good condition.      
22. Using cut-resistant or metal mesh gloves when handling knives.      
23. Assigning a separate sink for knives that need to be cleaned.      
24. Adequately storing box cutters and knives      
25. Having proper personal protective equipment (PPE) to employees who change the grease from the fryers.      
 

No.

Floors and Exterior Areas

Yes

No

N/Y

1. Keeping bathroom fixtures in good condition.      
2. Always clearing the aisles.      
3. Maintaining and arranging chairs and tables to not close emergency exits.      
4. Operable emergency lighting equipment.      
5. Placing non-slip matting in wet areas.      
6. Using floor mats, which lie flat and do not slide on the floor, at all entrances.      
7. Using heavy-duty cleaner and degreaser to clean Kitchen floors daily.      
8. Cleaning up and disposing of broken glass, safely and promptly.      
9. Properly illuminating all changes in interior elevations.      
10. Placing Indoor-outdoor carpeting or mat at entrance doors in inclement weather.      
11. Frequently checking outdoor walkways for tripping hazards to make repairs immediately.      
12. Equipping stair treads with abrasive strips or other nonskid surfaces.      
13. Keeping highchairs, tables, and seating in good repair.      
14. Freeing all floors from food spills, silverware, broken glassware, loose mats, loose tiles, torn carpets and other hazards.      
15. Keeping floors around soft-drink syrup boxes free of sticky buildup.      
16. Placing functional floor mats in front of the ice machine.      
17. Equipping stairs and ramps with functional handrails.      
18. Illuminating steps, ramps, grounds, paths and parking lot well and keeping them free of holes, litter, major cracks, or obstructions.      
19. Employees to wear slip-resistant slippers.      
20. Operable trash compactor.      

 

This Restaurant health and Safety Inspection Checklist is meant to help you identify and initiate corrective actions for physical hazards that could result in employee injury. Consider letting supervisory personnel use this checklist and assess the workplace at your restaurant at least once monthly. You can also adjust this checklist to fit your restaurant needs.

You should also consult your local health department to find out their regulations and forms so that you know exactly what they will be inspecting. Not to mention that you need to seek professional advice, as this content is provided for only information.