Restaurant Health Inspection Prep

Holding temperatures, food storage and labeling, cleaning and sanitation, employee health policies, pest control, and the paperwork inspectors check first.

Temperatures

• Verify all refrigerators hold 41°F or below — use a calibrated probe thermometer, not just the built-in display, which can be off by 5–10°F
• Verify all freezers hold 0°F or below
• Check hot-holding equipment: steam tables, heat lamps, and soup warmers must hold food at 135°F or above — use a probe thermometer at the thickest point
• Confirm all cooking temperatures: poultry to 165°F, ground beef to 155°F, pork to 145°F, fish to 145°F — post a temperature reference chart at each cooking station
• Calibrate all probe thermometers using the ice-water method (should read 32°F) — do this weekly and log the date

Food Storage & Labeling

• All prepared food must be labeled with item name and date prepared — use color-coded date labels (day-dot system) for shift consistency
• Enforce FIFO in every walk-in and reach-in: older items in front, newer in back — spot-check daily
• Store raw proteins in this order from bottom to top: raw beef, raw pork, raw fish, raw poultry — this prevents cross-contamination from drip
• Never store food directly on the floor — all items must be at least 6 inches off the floor in walk-ins and dry storage
• All bulk dry goods must be in covered, labeled containers — open flour or sugar bags attract pests and fail inspection

Cleaning & Sanitation

• Sanitizer solution (quat or chlorine) must be prepared fresh every 4 hours and tested with sanitizer test strips — maintain logbook
• Check all three-compartment sink concentrations: wash, rinse, sanitize — post the correct dilution ratios at the sink
• Clean and sanitize all food contact surfaces every 4 hours during continuous service — cutting boards, slicers, and prep tables
• Inspect handwashing sinks: must be stocked with soap, paper towels, and a waste bin — handwashing sinks are for handwashing only, never for food prep or dumping

Employee Health

• Post the employee health policy in the kitchen: employees with vomiting, diarrhea, jaundice, or sore throat with fever must not work
• Keep signed employee health reporting agreement forms on file for every kitchen staff member
• Confirm all food handlers have valid food handler cards (or equivalent certification) on file — many health departments require it

Pest Control

• Seal all entry points: gaps under doors, around pipes, and around utility penetrations through walls
• Maintain a pest control service contract and keep the most recent inspection report from your licensed pest control company on file for inspectors

Paperwork

• Have on hand: last health inspection report, current food service establishment permit, certified food manager certificate, and pest control contract