Restaurant Health Inspection Checklist Template

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Restaurant Health Inspection Checklist Template

Audit

Instructions: 1. Answer "Yes", "No", "N/A" for the questions below. 2. Add photos and notes by clicking on the paperclip icon. 3. To add a Corrective Measure, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date. 4. Complete audit by providing digital signature. 5. Share your report by exporting as PDF, Word, Excel or Web Link.

Personal Dress and Hygiene

Employees wear proper uniform including proper shoes.

Yes No N/A

Hair restraint is worn.

Yes No N/A

Fingernails are short, unpolished, and clean.

Yes No N/A

Jewelry is limited to watch, simple earrings, and plain ring.

Yes No N/A

Hands are washed or gloves are changed at critical points.

Yes No N/A

Open sores, cuts, or splints and bandages on hands are completely covered while handling food.

Yes No N/A

Hands are washed thoroughly using proper hand-washing procedures at critical points.

Yes No N/A

Smoking is observed only in designated areas away from preparation, service, storage, and warewashing areas.

Yes No N/A

Eating, drinking, or chewing gum are observed only in designated areas away from work areas.

Yes No N/A

Employees take appropriate action when coughing or sneezing.

Yes No N/A

Disposable tissues are used and disposed of when coughing/blowing nose.

Yes No N/A

Food Handling

Frozen food is thawed under refrigeration or in cold running water.

Yes No N/A

Food is not allowed to be in the “temperature danger zone” for more than 4 hours.

Yes No N/A

Food is tasted using proper method.

Yes No N/A

Food is not allowed to become cross-contaminated.

Yes No N/A

Food is handled with utensils, clean gloved hands, or clean hands

Yes No N/A

Utensils are handled to avoid touching parts that will be in direct contact with food.

Yes No N/A

Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc

Yes No N/A

Food equipment and utensils

All small equipment and utensils, including cutting boards, are sanitized between uses.

Yes No N/A

Small equipment and utensils are air dried.

Yes No N/A

Work surfaces are clean to sight and touch.

Yes No N/A

Work surfaces are washed and sanitized between uses.

Yes No N/A

Thermometers are washed and sanitized between each use.

Yes No N/A

Can opener is clean to sight and touch.

Yes No N/A

Drawers and racks are clean.

Yes No N/A

Small equipment is inverted, covered or otherwise protected from dust or contamination when stored.

Yes No N/A

Cleaning and Sanitizing

Three-compartment sink is used.

Yes No N/A

Three-compartment sink is properly set up for warewashing (wash, rinse, sanitize).

Yes No N/A

Chlorine test kit or thermometer is used to check sanitizing rinse.

Yes No N/A

The water temperatures are accurate.

Yes No N/A

If heat sanitizing, the utensils are allowed to remain immersed in 170º F water for 30 seconds.

Yes No N/A

If using chemical sanitizer, it is the proper dilution.

Yes No N/A

The water is clean and free of grease and food particles.

Yes No N/A

The utensils are allowed to dry.

Yes No N/A

Wiping cloths are stored in sanitizing.

Yes No N/A

Solution while in use.

Yes No N/A

Garbage Storage and Disposal

Kitchen garbage cans are clean.

Yes No N/A

Garbage cans are emptied as necessary.

Yes No N/A

Boxes and containers are removed from site.

Yes No N/A

Loading dock and area around dumpster are clean.

Yes No N/A

Dumpster is closed.

Yes No N/A

Pest Control

Screens are on open windows and doors are in good repair.

Yes No N/A

No evidence of pests is present.

Yes No N/A

Inspector

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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.