Free Restaurant Inspection Checklist Outline

Inspector’s Name: [YOUR NAME]

Date: [DATE]

Restaurant Facility: [YOUR COMPANY NAME]

I. Food Storage and Handling

• Temperature Control: Ensure all perishable items are stored at the correct temperatures (fridge: 40°F or below, freezer: 0°F or below).

• Labeling and Expiration Dates: Verify that food items are properly labeled with preparation dates and expiration dates.

• Separation of Raw and Cooked Foods: Check that raw meats and ready-to-eat foods are stored separately to prevent cross-contamination.

• Food Packaging: Ensure that food is stored in proper, sanitized containers to prevent contamination.

II. Kitchen Hygiene

• Cleanliness of Equipment and Surfaces: Inspect cooking surfaces, counters, sinks, and other equipment for cleanliness and sanitation.

• Utensil Cleanliness: Check that all kitchen utensils, including knives, cutting boards, and pots, are clean and sanitized.

• Sanitizing Procedures: Ensure that cleaning and sanitizing procedures are regularly followed and that appropriate chemicals are used.

III. Employee Practices

• Handwashing: Confirm that employees wash their hands regularly and follow proper handwashing procedures.

• Employee Attire: Ensure that all employees are wearing clean uniforms, hairnets, gloves (when necessary), and other hygiene-related attire.

• Food Handling Procedures: Verify that employees are following correct food handling protocols, such as using gloves or utensils to handle food.

IV. Facilities Maintenance

• Ventilation: Check that ventilation systems are working properly to prevent the buildup of smoke, steam, or odors.

• Plumbing: Inspect the water supply, drains, and other plumbing systems to ensure they are functioning properly.

• 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

• Dining Area Cleanliness: Verify that tables, chairs, floors, and other surfaces are clean and well-maintained.

• Restroom Cleanliness: Inspect restrooms for cleanliness, stocked supplies, and proper sanitation.

• Trash Disposal: Ensure that trash bins are emptied regularly and that waste is properly disposed of in designated areas.

VI. Documentation and Licensing

• Permits and Licenses: Ensure that all required permits (health permits, business licenses, etc.) are up to date and displayed.

• Training Records: Verify that staff members have received proper training on food safety and sanitation practices.

• Inspection History: Review past inspection records for any issues or non-compliance that need addressing.

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