Restaurant Kitchen Inspection Checklist
Restaurant Kitchen Inspection Checklist
Inspector’s Name: [Your Name]
Date: April 13, 2055
Facility: [Your Company Name]
General Cleanliness Inspection
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Floors are clean, dry, and free of debris.
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Walls and ceilings are free of grease and food splatters.
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Countertops and work surfaces are sanitized and uncluttered.
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Sinks are clean and clear of dirty dishes and food particles.
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Trash bins are not overflowing and have fitted lids.
Food Storage and Handling
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Perishable foods are stored at correct temperatures.
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All food containers are covered and labeled with expiration dates.
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Raw and cooked foods are stored separately to prevent cross-contamination.
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Refrigerators and freezers are clean and functional.
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Dry goods are stored off the ground and in sealed containers.
Equipment and Utensils
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All cooking equipment is clean and in good repair.
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Cutting boards are sanitized and free of deep grooves or cracks.
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Knives and other utensils are clean and stored properly.
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Heat-producing appliances (stoves, ovens) are functioning properly.
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Food processors and mixers are cleaned after each use.
Personal Hygiene and Employee Practices
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Staff wash hands thoroughly and wear clean uniforms.
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Hair is restrained with hairnets or hats.
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Jewelry is kept to a minimum to prevent contamination.
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Staff receive ongoing training on food safety practices.
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Gloves are changed frequently and used correctly.
Health and Safety Compliance
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First aid kits are stocked and accessible.
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Fire extinguishers are functional and inspected regularly.
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Emergency exits are clearly marked and unobstructed.
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Signage for handwashing and sanitation is visibly posted.
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Pest control measures are in place and logs are maintained.
