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Pin to pin kitchen health inspection checklist

Kitchen Cleanliness and Sanitation

Ensure all surfaces are clean and sanitized.

Check that all kitchen utensils and equipment are clean.

Verify that food storage areas are clean and organized.

Confirm that trash is being disposed of regularly and properly.

Inspect that all floors are clean and free from spills and debris

Ensure that sinks and dishwashing areas are clean and free of food residue

Verify that all cleaning supplies are properly labeled and stored

Confirm that food contact surfaces are sanitized after each use

Check that handwashing stations are stocked with soap and paper towels

Ensure that surfaces used for raw food preparation are separated from those used for ready-to-eat foods

Inspect that all equipment, such as refrigerators and ovens, are free of spills and buildup

Confirm that air vents and hoods are clean and functioning properly

Ensure that any cleaning tools (mops, cloths, etc.) are clean and sanitized before use

Verify that pest control measures are in place and that there are no signs of infestation

Food Storage Practices

Ensure all food items are stored at proper temperatures.

Check that all food items are labeled and dated.

Verify that raw and cooked foods are stored separately.

Confirm that food storage containers are clean and appropriate.

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

Regularly check inventory for expiration dates and discard expired items

Ensure all food items are stored in airtight containers to prevent contamination

Maintain proper organization of food items, with older items placed in front for first use

Confirm that all refrigerated and frozen items are covered to prevent contamination and freezer burn

Monitor humidity levels in dry storage areas to prevent spoilage and pest infestations

Ensure that food storage areas are adequately ventilated to prevent moisture buildup

Implement a first-in, first-out (FIFO) system for food rotation

Regularly inspect food storage areas for signs of pests and take appropriate action if needed

Ensure that allergenic foods are stored separately and clearly labeled

Check that food storage areas are free from clutter to allow for proper cleaning and maintenance

Food Preparation and Cooking

Check that food is cooked to the appropriate internal temperatures.

Ensure that cross-contamination prevention practices are followed.

Verify that handwashing stations are accessible and stocked.

Confirm that food prep areas are free from pests and contaminants.

Here are some additional steps you could include in the Food Preparation and Cooking section of your kitchen health inspection checklist

Ensure that all food items are thawed safely, using methods such as refrigeration, cold water, or microwave

Monitor cooking times to ensure food is cooked for the required duration

Check that food is served or held at safe temperatures after cooking (hot foods above 140°F, cold foods below 40°F)

Verify that utensils and equipment used for raw food are separate from those used for cooked food

Confirm that food is cooled rapidly if not served immediately, using appropriate cooling methods

Inspect that chefs and kitchen staff are using clean and sanitized equipment during food preparation

Check that food is prepared in small batches to minimize the risk of temperature abuse

Ensure that recipes and portion sizes are adhered to for consistent food safety standards

Inspect that all food prep surfaces are properly sanitized before and after use

Confirm that staff are trained and knowledgeable about food safety practices relevant to food preparation and cooking

Employee Hygiene and Practices

Ensure all employees are wearing clean uniforms and appropriate attire.

Check that employees are practicing proper handwashing techniques.

Verify that employees are following health and safety guidelines.

Confirm that employees are trained in food safety practices.

Equipment and Facility Maintenance

Ensure all kitchen equipment is in good working order.

Check that ventilation systems are clean and functioning properly.

Verify that refrigeration units are at the correct temperatures.

Confirm that floors, walls, and ceilings are in good condition and clean.

Final Checks and Documentation

Ensure that all health inspection reports are up to date and accessible.

Check that any violations from previous inspections have been addressed.

Verify that cleaning schedules and logs are maintained.

Confirm that food safety training records for staff are current.

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