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Health Inspection Checklist

The operation of various organizations, from retirement communities to restaurants, requires adherence to strict health and safety guidelines. These guidelines are established by local, state and federal agencies, including health boards and safety councils. Though particular requirements can vary by region and locality, basic health inspection standards serve as a road map for occupant, employee and visitor safety.

  1. Food Checklist

    • In the case of restaurants, schools and day care facilities, food and ingredients must come from a reliable and approved facility. Facilities need to thaw food via approved methods, including refrigeration, and not by leaving it out at room temperature. The refrigerator should maintain a temperature of 41 degrees Fahrenheit or below for the proper cold storage of food. Hot food should be stored at a minimum temperature of 140 degrees Fahrenheit. In addition, food servers should take proper precautions to eliminate cross-contamination from contact with a variety of foods. Facilities need to cook meat to the proper temperatures. The U.S. Department of Health and Human Services website features information on minimum cooking temperatures.

    Cleanliness

    • Overall cleanliness represents one of the chief concerns a facility has prior to an inspection. Facilities should remain clean at all times. Kitchen counters and food contact surfaces, such as storage shelves, should remain clean and sanitized at all times. This includes dining tables, serving trays and drink stations. Employees should have easy access to hand washing stations. Facilities should use a three-stage washing process for all utensils, cooking elements and storage containers. This includes one sink for washing, one for rinsing and one for sanitizing.

    General Issues

    • Health inspections also extend into the bathrooms. Ensure all supplies, including soap and hand towels, remain available and stocked at all times. Facilities should post signs advising employees to wash hands before returning to work. Store garbage in proper containers with tight-fitting lids. This will limit the occurrence of insects and rodents in and around the facility. Day care centers should ensure all children remain current on vaccinations and keep records on file. In addition, store cleaning supplies and medication out of the reach of children, in cabinets with child-proof locks. For the safety of the children and guests, employees should stay home when sick to prevent the spread of disease and illness.

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