Free Restaurant Inspection Checklist Outline Template
Restaurant Inspection Checklist Outline
Inspector’s Name: [YOUR NAME]
Date: [DATE]
Restaurant Facility: [YOUR COMPANY NAME]
I. Food Storage and Handling
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Temperature Control: Ensure all perishable items are stored at the correct temperatures (fridge: 40°F or below, freezer: 0°F or below).
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Labeling and Expiration Dates: Verify that food items are properly labeled with preparation dates and expiration dates.
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Separation of Raw and Cooked Foods: Check that raw meats and ready-to-eat foods are stored separately to prevent cross-contamination.
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Food Packaging: Ensure that food is stored in proper, sanitized containers to prevent contamination.
II. Kitchen Hygiene
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Cleanliness of Equipment and Surfaces: Inspect cooking surfaces, counters, sinks, and other equipment for cleanliness and sanitation.
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Utensil Cleanliness: Check that all kitchen utensils, including knives, cutting boards, and pots, are clean and sanitized.
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Sanitizing Procedures: Ensure that cleaning and sanitizing procedures are regularly followed and that appropriate chemicals are used.
III. Employee Practices
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Handwashing: Confirm that employees wash their hands regularly and follow proper handwashing procedures.
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Employee Attire: Ensure that all employees are wearing clean uniforms, hairnets, gloves (when necessary), and other hygiene-related attire.
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Food Handling Procedures: Verify that employees are following correct food handling protocols, such as using gloves or utensils to handle food.
IV. Facilities Maintenance
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Ventilation: Check that ventilation systems are working properly to prevent the buildup of smoke, steam, or odors.
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Plumbing: Inspect the water supply, drains, and other plumbing systems to ensure they are functioning properly.
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Pest Control: Check for signs of pests, including rodents, insects, or other unwanted creatures. Ensure that pest control measures are in place and effective.
V. Customer Areas
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Dining Area Cleanliness: Verify that tables, chairs, floors, and other surfaces are clean and well-maintained.
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Restroom Cleanliness: Inspect restrooms for cleanliness, stocked supplies, and proper sanitation.
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Trash Disposal: Ensure that trash bins are emptied regularly and that waste is properly disposed of in designated areas.
VI. Documentation and Licensing
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Permits and Licenses: Ensure that all required permits (health permits, business licenses, etc.) are up to date and displayed.
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Training Records: Verify that staff members have received proper training on food safety and sanitation practices.
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Inspection History: Review past inspection records for any issues or non-compliance that need addressing.
