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1. Pre-Inspection Preparation

Review local health codes and regulations.

Ensure all staff are aware of the inspection date and requirements.

Conduct a team meeting to discuss expectations and responsibilities.

2. Cooler Maintenance

Check the temperature settings of all coolers (ideally 32°F to 40°F).

Inspect door seals for any damage or wear.

Ensure proper airflow and spacing around cooler units.

Clean condenser coils and ensure units are free of dust and debris.

Verify that all coolers are level to ensure proper operation

Check for any signs of frost buildup or ice accumulation in freezers and coolers

Test the functionality of all cooler lights and replace any burnt-out bulbs

Inspect the drainage systems for clogs or blockages to prevent water accumulation

Ensure that cooler fans are operating efficiently and are free from obstructions

Review the manufacturer’s maintenance schedule for recommended servicing and adhere to it

Conduct a visual inspection for any leaks or unusual noises from the cooler units

Ensure that all cooler units are equipped with working thermometers that are easily visible

Check the insulation on cooler doors and walls for effectiveness and any signs of wear

Document any maintenance performed and schedule any necessary repairs or replacements

3. Food Storage Practices

Verify that food is stored at least 6 inches off the ground.

Organize food items by type and ensure proper labeling with dates.

Check that raw meats are stored below other food items to prevent cross-contamination.

Ensure all food containers are tightly sealed and properly covered.

Here are some additional steps that could be included in the "Food Storage Practices" section of the cooler health inspection checklist

Confirm that all food items are stored in appropriate, food-safe containers

Ensure that opened packages of food are properly labeled with the date of opening

Check for proper separation of allergenic foods from non-allergenic foods

Inspect food items for signs of spoilage, damage, or contamination

Verify that all food items are stored with sufficient space around them for air circulation

Ensure that ready-to-eat foods are stored above raw foods to minimize contamination risks

Confirm that bulk food items are stored in clean, sanitized containers and labeled with contents and dates

Check that any food items that require specific temperature controls are compliant with those requirements

Ensure that all expired or spoiled food items are properly discarded and documented

Evaluate the organization of the cooler to facilitate proper inventory rotation (FIFO - First In, First Out)

4. Temperature Monitoring

Use calibrated thermometers to check the internal temperatures of food items.

Record temperatures of all coolers regularly (at least twice a day).

Ensure that temperature logs are accessible for review during inspection.

5. Hygiene and Sanitation

Ensure that all staff are following proper handwashing procedures.

Check that utensils and food contact surfaces are sanitized regularly.

Verify that cleaning supplies are labeled and stored properly.

Dispose of any expired or spoiled food items.

6. Documentation and Compliance

Ensure that all food safety training certifications are up to date for staff.

Compile all maintenance records and inspection reports for review.

Prepare a copy of the restaurant’s food safety plan for the inspector.

Ensure compliance with allergen labeling and handling procedures.

7. Post-Inspection Follow-Up

Review inspection results with the team and address any violations.

Create an action plan for any necessary improvements.

Schedule follow-up training sessions if needed.

Maintain open communication with the health department for ongoing compliance.

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