health inspection checklist

  1. Store food properly!

    Keep stored food 6 inches above the floor in pantries and walk-ins. Label unmarked containers for quick review of contents and delivery dates. Sweep food storage areas several times a day and clean at least once a week.

  2. Maintain Safe Storage Temperatures

    Every restaurant health inspection checklist stresses the importance of maintaining safe temperatures in walk-ins, refrigerators and freezers. Make sure equipment stays in top working condition. Mount thermometers so that they’re easily seen, and clean interiors and exteriors on a regular basis.

    PIMM™ Store Management System provides centralized management of walk-in freezers/coolers, reach-in refrigeration units, thresholds, food safety inspection criteria and corrective action procedures. Each facility receives a “Quality Grade” that can be shared with operations staff and management to verify proper cold chain management process and procedures.

  3. Carefully Manage Chemical Products

    Store all cleaning and chemical products safely away from food storage and prep. Keep buckets, brooms, mops and other cleaning gear stored in a closed area. Only allow chemicals and cleaning equipment in the kitchen after all food is put away at the end of service.

  4. Provide Separate Hand Washing Sinks

    Designate at least one sink in the kitchen for employee hand washing. Stock all hand sinks with single-service soap dispensers and paper towels.

  5. Make Cleaning Routine

    Keep your restaurant spotless from front to back of house! Develop a three-tiered schedule for daily, weekly and monthly duties. Post the cleaning checklist next to your health inspection checklist for the kitchen so that staff can easily see what needs to be done.

  6. Follow Safe Food Handling Practices

    Insist that employees practice safe food handling procedures at all times. This includes stocking inventory, prepping food, cooking and serving. Emphasize the importance of cleanliness, the dangers of cross-contamination and the consequences of failing to monitor food temperatures. Work with produce suppliers that adhere to strict foodsafety practices.

    PIMM™ Store Management System has a built-in Food Safety Inspections and Quality Control System that simplifies data collection, scoring and reporting for daily HACCP inspections as well as weekly, monthly food safety and quality assurance processes for each restaurant facility. The system operates on both MS Windows and Apple iOS platforms. The Apple iPad mini is the perfect mobile platform for the warehouse manager – size, shape, design, durability, reliability and functionality.

  7. Watch for Unexpected Contamination

    Watch out for unexpected sources of contamination in storage and around prep and cooking stations. Check plumbing in refrigerated equipment for leaks. Regularly maintain cooking equipment, and keep exterior doors tightly screened.

  8. Be Careful With Trash Disposal

    Not all questions health inspectors ask pertain to food and prep. They often want to see how safely your restaurant handles trash disposal. Empty garbage and recycling bins before they become too full. Wash both at least once a week.

  9. Discourage Pest Infestations

    Discourage rodents and insects by cleaning areas around loading docks and dumpsters. Make sure all doors close tightly, and install air curtains on back of house exterior doors. Arrange for professional pest control that specifically handles food service operations.

  10. Keep Plumbing in Top Shape

    Do more than clean in your restaurant’s bathrooms and kitchen areas. Head off problems by addressing plumbing repairs right away. This minimizes the chance of mold growing around leaky pipes, drains clogging during a busy service or sewage backup in the bathrooms.

  11. Regularly Refresh Staff Training

    Schedule regular staff meetings for reviewing your health inspection and restaurant cleaning checklists. Ask for employee input, and incorporate staff ideas for improving procedures. Have at least one member of each shift team certified as a Food Service Sanitation Manager.

    PIMM™ Store Management System also provides custom operational checklist. For example, administrative checklist for “opening/closing procedures”; deposit handling; security checks; etc. The system allows for timely and compliant processes for store operations.

  12. Perform Your Own Health Inspections

    Unannounced self-inspections help you pinpoint areas in your restaurant’s operations that need improvement. Designate a different employee or manager as your in-house inspector each month. Schedule the self-inspection routine during a regular service, and review the results with everyone on staff.

    PIMM™ Store Management System provides a custom set of forms and reports to support an internal audit. Ghost or surprise inspections are a good way to establish ongoing compliance with corporate process and procedures. Our system allows for the store manager to take “Practice Audits” with the exact audit questions at any time and as often as required. PIMM™ SMS wants to ensure that the restaurant scores an “A” rating and will be in full compliance after an official internal audit.

To learn more about this and other PIMM™ Products, please visit us at www.Procuro.com or call TOLL FREE today 1-888-571-PIMM (1-888-571-7466)!

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