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Pre-Health-Inspector Self-Audit

Pre-health-inspector quarterly self-audit — same path the inspector walks.

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Built for: Restaurants QSR Foodservice

What's inside this template

Documentation

CFPM certificate posted (critical · weight 1.0)
Last health inspection report posted (most jurisdictions require) (critical · weight 1.0)
Hand-wash + employee health signage posted (weight 1.0)
Sick-leave / employee illness policy in place (weight 1.0)

Receiving / Storage

Walk-in cooler ≤41°F (probe + thermometer) (critical · weight 1.0)
Walk-in freezer ≤0°F (critical · weight 1.0)
Raw stored below RTE (critical · weight 1.0)
FIFO labeling current and visible (weight 1.0)

Prep / Cooking

Color-coded cutting boards in use (critical · weight 1.0)
Sanitizer concentration verified (critical · weight 1.0)
Cooking temps verified per CCP-3 (critical · weight 1.0)
Hand-wash stations stocked (critical · weight 1.0)

Holding / Service

Hot hold ≥135°F (critical · weight 1.0)
Cold hold ≤41°F (critical · weight 1.0)
Cooling logs current (weight 1.0)

Sanitation / Pest

No visible pest activity (critical · weight 1.0)
Floors / drains / walls clean (weight 1.0)
Chemicals labeled and stored away from food (critical · weight 1.0)
IPM service log current (weight 1.0)

Employee Health & Hygiene

No symptomatic employees on shift (Big 6) (critical · weight 1.0)
Hand-wash observed at proper intervals (weight 1.0)
No bare-hand contact with RTE (critical · weight 1.0)

Common use cases

Quarterly pre-audit

New manager acclimation

Multi-unit brand standards

Frequently asked questions

How does this differ from the daily kitchen safety check?

The daily check is a 10-minute open/close walkthrough. This self-audit is a 60-90 minute deep walk-through covering everything a health inspector would, including documentation review.

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