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Documentation & Permits

Food establishment permit or license is current and posted critical (required)

Current permit/license is displayed where required and matches the operating entity and location.

Yes No N/A

Certified food protection manager documentation is available critical (required)

Proof of certification is on file and current for the person(s) designated by the operation.

Yes No N/A

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.

Yes No N/A

Pest control service records are current

Service reports, trend reports, and corrective actions are on file and current.

Yes No N/A

Previous inspection corrections are documented as closed

Prior deficiencies have documented corrective actions and closure evidence.

Yes No N/A

Receiving & Storage

Receiving area is clean and protected from contamination critical (required)

Dock or receiving area is free of debris, standing water, pests, and chemical exposure risks.

Yes No N/A

Cold food temperatures at receiving are within acceptable range critical (required)

Measure a representative sample of refrigerated foods at receiving.

Dry storage items are stored off the floor and protected critical (required)

Food, single-use items, and packaging are stored at least off the floor and away from contamination sources.

Yes No N/A

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Product rotation practices prevent expired or outdated items from remaining in use.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 critical (required)

Raw animal foods are stored below ready-to-eat foods and chemicals are segregated from food and food-contact items.

Yes No N/A

Date marking is correct for ready-to-eat TCS foods critical (required)

Ready-to-eat time/temperature control for safety foods are date-marked and within allowable use period.

Yes No N/A

Prep & Cooking

Handwashing sinks are accessible, stocked, and used correctly critical (required)

Sinks have soap, single-use towels or air drying, warm water, and unobstructed access.

Yes No N/A

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

Prep tables, cutting boards, utensils, and equipment are cleaned and sanitized at the required frequency.

Yes No N/A

Raw and ready-to-eat foods are separated during prep critical (required)

Dedicated tools, containers, and work areas are used to prevent cross-contamination.

Yes No N/A

Cooking temperatures meet required minimums critical (required)

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.

Yes No N/A

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 critical (required)

Measure a representative sample of hot-held foods at the line or service area.

Cold holding temperatures are at or below the required maximum critical (required)

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 critical (required)

Self-service or exposed ready-to-eat foods are protected from customer contamination.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

Sanitation, Pest & Facilities

Warewashing setup is functioning and chemicals are at proper concentration critical (required)

Three-compartment sink or dish machine is operational and sanitizer concentration is within the required range.

Yes No N/A

Restrooms are clean, stocked, and accessible

Restrooms have soap, towels or hand dryers, and are maintained in sanitary condition.

Yes No N/A

No evidence of pest activity is observed critical (required)

No droppings, gnaw marks, nesting, live insects, or harborage conditions are visible in inspected areas.

Yes No N/A

Waste containers are covered, emptied, and clean

Trash, grease, and recycling containers are managed to prevent attraction of pests and contamination.

Yes No N/A

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 critical (required)

Cleaning chemicals are labeled and stored away from food, utensils, and single-use items.

Yes No N/A

Employee Health & Hygiene

Employees are following proper hand hygiene critical (required)

Observed handwashing occurs at required times and with proper technique.

Employees with symptoms are excluded from food handling critical (required)

Staff illness reporting and exclusion/restriction procedures are being followed.

Yes No N/A

Proper hair restraints and clean outer garments are used

Hair restraints, beard restraints where applicable, and clean uniforms or aprons are in use.

Yes No N/A

Glove use and bare-hand contact controls are correct critical (required)

Gloves are changed appropriately and bare-hand contact with ready-to-eat food is prevented where required.

Yes No N/A

Employee training records are current

Food safety training records are available for current staff and new hires.

Yes No N/A

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Run: Pre-Health-Inspector Self-Audit

Documentation & Permits

Receiving & Storage

Prep & Cooking

Holding & Service

Sanitation, Pest & Facilities

Employee Health & Hygiene

Get your results