Restaurant Kitchen Inspection Checklist

Inspector’s Name: [Your Name]

Date: April 13, 2055

Facility: [Your Company Name]

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General Cleanliness Inspection

• Floors are clean, dry, and free of debris.

• Walls and ceilings are free of grease and food splatters.

• Countertops and work surfaces are sanitized and uncluttered.

• Sinks are clean and clear of dirty dishes and food particles.

• Trash bins are not overflowing and have fitted lids.

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Food Storage and Handling

• Perishable foods are stored at correct temperatures.

• All food containers are covered and labeled with expiration dates.

• Raw and cooked foods are stored separately to prevent cross-contamination.

• Refrigerators and freezers are clean and functional.

• Dry goods are stored off the ground and in sealed containers.

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Equipment and Utensils

• All cooking equipment is clean and in good repair.

• Cutting boards are sanitized and free of deep grooves or cracks.

• Knives and other utensils are clean and stored properly.

• Heat-producing appliances (stoves, ovens) are functioning properly.

• Food processors and mixers are cleaned after each use.

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Personal Hygiene and Employee Practices

• Staff wash hands thoroughly and wear clean uniforms.

• Hair is restrained with hairnets or hats.

• Jewelry is kept to a minimum to prevent contamination.

• Staff receive ongoing training on food safety practices.

• Gloves are changed frequently and used correctly.

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Health and Safety Compliance

• First aid kits are stocked and accessible.

• Fire extinguishers are functional and inspected regularly.

• Emergency exits are clearly marked and unobstructed.

• Signage for handwashing and sanitation is visibly posted.

• Pest control measures are in place and logs are maintained.

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