Pre-Health-Inspector Self-Audit

Comprehensive pre-inspection self-audit. Walks the same path a health inspector typically follows. Used quarterly or before known inspection windows.

Documentation & Permits

• Food establishment permit or license is current and posted
  Current permit/license is displayed where required and matches the operating entity and location.
• Certified food protection manager documentation is available
  Proof of certification is on file and current for the person(s) designated by the operation.
• Temperature logs are complete and reviewed
  Refrigeration, hot holding, and cooking logs are present, legible, and show routine review for trends or out-of-range readings.
• Employee illness reporting policy is posted or readily available
  A written employee health reporting policy is available to staff and supervisors.
• Pest control service records are current
  Service reports, trend reports, and corrective actions are on file and current.
• Previous inspection corrections are documented as closed
  Prior deficiencies have documented corrective actions and closure evidence.

Receiving & Storage

• Receiving area is clean and protected from contamination
  Dock or receiving area is free of debris, standing water, pests, and chemical exposure risks.
• Cold food temperatures at receiving are within acceptable range
  Measure a representative sample of refrigerated foods at receiving.
• Dry storage items are stored off the floor and protected
  Food, single-use items, and packaging are stored at least off the floor and away from contamination sources.
• FIFO rotation is being followed
  Product rotation practices prevent expired or outdated items from remaining in use.
• Food is protected from cross-contamination in storage
  Raw animal foods are stored below ready-to-eat foods and chemicals are segregated from food and food-contact items.
• Date marking is correct for ready-to-eat TCS foods
  Ready-to-eat time/temperature control for safety foods are date-marked and within allowable use period.

Prep & Cooking

• Handwashing sinks are accessible, stocked, and used correctly
  Sinks have soap, single-use towels or air drying, warm water, and unobstructed access.
• Food-contact surfaces are clean and sanitized before use
  Prep tables, cutting boards, utensils, and equipment are cleaned and sanitized at the required frequency.
• Raw and ready-to-eat foods are separated during prep
  Dedicated tools, containers, and work areas are used to prevent cross-contamination.
• Cooking temperatures meet required minimums
  Record a representative cooked product temperature and verify it meets the menu item's required minimum internal temperature.
• Thawing methods prevent time-temperature abuse
  Thawing is performed under refrigeration, under running water, as part of cooking, or by an approved method.
• Allergen controls are in place during prep
  Allergen ingredients are identified, segregated, and handled to prevent accidental cross-contact.

Holding & Service

• Hot holding temperatures are at or above the required minimum
  Measure a representative sample of hot-held foods at the line or service area.
• Cold holding temperatures are at or below the required maximum
  Measure a representative sample of cold-held foods at the line or service area.
• Food shields, sneeze guards, and covers are in place where needed
  Self-service or exposed ready-to-eat foods are protected from customer contamination.
• Utensils are stored to prevent hand contact with food-contact surfaces
  Tongs, scoops, and serving utensils are stored correctly and not in standing water or unsanitary conditions.
• Time as a public health control is documented where used
  Written procedures and time markings are present for foods held using time instead of temperature.

Sanitation, Pest & Facilities

• Warewashing setup is functioning and chemicals are at proper concentration
  Three-compartment sink or dish machine is operational and sanitizer concentration is within the required range.
• Restrooms are clean, stocked, and accessible
  Restrooms have soap, towels or hand dryers, and are maintained in sanitary condition.
• No evidence of pest activity is observed
  No droppings, gnaw marks, nesting, live insects, or harborage conditions are visible in inspected areas.
• Waste containers are covered, emptied, and clean
  Trash, grease, and recycling containers are managed to prevent attraction of pests and contamination.
• Floors, walls, ceilings, and lighting are in good repair
  Facility surfaces are cleanable, intact, and free of damage that could harbor contamination or pests.
• Chemical storage is segregated and labeled
  Cleaning chemicals are labeled and stored away from food, utensils, and single-use items.

Employee Health & Hygiene

• Employees are following proper hand hygiene
  Observed handwashing occurs at required times and with proper technique.
• Employees with symptoms are excluded from food handling
  Staff illness reporting and exclusion/restriction procedures are being followed.
• Proper hair restraints and clean outer garments are used
  Hair restraints, beard restraints where applicable, and clean uniforms or aprons are in use.
• Glove use and bare-hand contact controls are correct
  Gloves are changed appropriately and bare-hand contact with ready-to-eat food is prevented where required.
• Employee training records are current
  Food safety training records are available for current staff and new hires.