Run Grocery Store Annual Health Department Pre-Inspection Walk — Free

Inspection Details

Inspection date and time recorded

Store location and department scope identified

Document the store, departments included, and any excluded areas.

Inspector name and role documented

Last health inspection report reviewed

Confirm the team reviewed prior findings and verified corrective actions were closed.

Yes No N/A

Corrective action log available for review critical (required)

Verify a current log exists for open and closed deficiencies.

Yes No N/A

Documentation and Permits

Food manager certification current and posted or accessible critical (required)

Yes No N/A

Employee illness reporting policy available to staff critical (required)

Yes No N/A

Temperature logs complete for refrigerated and hot-holding equipment critical (required)

Yes No N/A

Sanitation and cleaning schedules completed and signed

Yes No N/A

Pest control service records current

Yes No N/A

Chemical Safety Data Sheets accessible for all cleaning chemicals critical (required)

Yes No N/A

Equipment maintenance and calibration records available

Yes No N/A

Hot and cold holding logs retained per store policy

Yes No N/A

Receiving and Storage

Receiving area clean and free of pests, spills, and debris critical (required)

Yes No N/A

Refrigerated and frozen deliveries within acceptable temperature limits critical (required)

Record the highest observed product temperature for a sample of received items.

Food stored at least 6 inches off the floor critical (required)

Yes No N/A

Raw and ready-to-eat foods properly separated critical (required)

Yes No N/A

Allergen-containing products clearly identified and segregated where needed

Yes No N/A

Food containers labeled with product name and date where required

Yes No N/A

Dry storage area clean, dry, and protected from contamination critical (required)

Yes No N/A

Chemical storage separated from food and food-contact items critical (required)

Yes No N/A

Preparation, Service, and Temperature Control

Handwashing sinks stocked and accessible in food areas critical (required)

Yes No N/A

Employees observed washing hands at required times critical (required)

Yes No N/A

Food-contact surfaces clean and sanitized before use critical (required)

Yes No N/A

Cold holding temperature critical (required)

Record the temperature of a representative cold-held item or unit.

Hot holding temperature critical (required)

Record the temperature of a representative hot-held item or unit.

Cooking temperatures meet required internal limits critical (required)

Yes No N/A

Cooling process meets time and temperature controls critical (required)

Yes No N/A

Tongs, gloves, deli paper, or other barriers used to prevent bare-hand contact with ready-to-eat food

Yes No N/A

Sanitation, Pest Control, and Facilities

Floors, walls, and ceilings clean and in good repair critical (required)

Yes No N/A

No evidence of pests, droppings, or pest entry points critical (required)

Yes No N/A

Trash and recycling containers covered, emptied, and sanitary

Yes No N/A

Plumbing free of leaks, backups, and standing water critical (required)

Yes No N/A

Lighting adequate in food prep, storage, and sales areas

Record measured light level where applicable.

Ventilation and refrigeration units free of excessive condensation or buildup

Yes No N/A

Restrooms clean, stocked, and handwashing facilities functional critical (required)

Yes No N/A

Cleaning chemicals labeled and stored according to manufacturer instructions critical (required)

Yes No N/A

Employee Hygiene, Training, and Readiness

Employees wearing clean attire and appropriate hair restraints where required

Yes No N/A

No visible signs of employee illness observed during the walk critical (required)

Yes No N/A

Gloves used appropriately and changed when contaminated or task changes

Yes No N/A

Food handler training current for applicable staff

Yes No N/A

Employees can explain where to find the illness policy and manager on duty

Yes No N/A

Closing Review and Corrective Actions

All critical items passed critical (required)

Yes No N/A

Open deficiencies documented with owner and due date critical (required)

Yes No N/A

Inspector signature critical (required)

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Run: Grocery Store Annual Health Department Pre-Inspection Walk

Inspection Details

Documentation and Permits

Receiving and Storage

Preparation, Service, and Temperature Control

Sanitation, Pest Control, and Facilities

Employee Hygiene, Training, and Readiness

Closing Review and Corrective Actions

Get your results