Below is a list of restaurants that have passed health inspections.
What can a restaurant owner do between visits from Passed Health Inspections? You can pass any inspection by performing your own self-inspection. Regular self-inspection helps identify violations and correct them before the inspector arrives, leading to better food safety and reduced risks of foodborne illness. We’ve included a checklist for restaurants so you can inspect your business efficiently.
12 Steps to Pass Self-Inspection at Health Inspections
Are you ready for self-inspection of your food safety practices? Take these 12 steps for success and pass those health inspections!
Our 12 step health inspection checklist for restaurants has been tailored to make compliance easy. These steps will guarantee your establishment adheres to all necessary codes and standards.
- Maintain Food Temperature Control Using Local Health Regulation Requirements
- Avoid the Danger Zone. According to the FDA, cold foods should be stored below 4 degrees Celsius/40 degrees Fahrenheit and frozen below -18 degrees C/0 degrees F. Hot meals should be kept hot (above 60 degrees C or 140 degrees Fahrenheit).
- Make sure your refrigerators and freezers have temperature indicators.
- All hazardous foods, like meat, should be cooked to an internal temperature of at least 140 degrees Celsius before checking with a meat thermometer.
- To guarantee food safety from contamination, inspect the storage facilities for hazardous items like meat.
- Store shelves that feature ready-to-eat and cooked food items above raw produce.
- Cover food with plastic wrap or lids to reduce the chance of spills into your hands, and only use safe water when making ice or food preparations.
- Label pesticides or chemicals and keep them away from food and the area where they will be used.
- Keep all food items off the ground, stored on shelves, racks or pallets.
- Make sure all employees practice good personal hygiene to prevent cross-contamination.
- All food handlers must thoroughly wash their hands before and after handling any food items.
- Hand washbasins should be equipped with hot and cold running water, soap, as well as paper towels for hand washing only. These basins should never be used for food preparation or dishwashing.
After washing outer clothes and hair restrictions, make sure all food contact surfaces and equipment are kept clean and sanitized. Use soap and water for cleaning followed by an approved sanitizer solution; make sure all food contact surfaces are spotless!
Don’t use cracked utensils such as cutting boards or food contact surfaces with deep grooves.
Wash all utensils, dishes and equipment either by hand using the two or three sink method (wash-rinse-sanitize) or in a mechanical dishwasher as needed.
Empty and clean your ice box regularly to prevent ice contamination. Our helpful ice machine cleaning schedule can help!
Ice machines often go overlooked by employees – something health inspectors also know! Our ice machine subscription includes two professional deep cleanings annually to keep your machines in optimal condition.
- Check Non-Food Contact Surfaces/Equipment for Proper Maintenance/Sanitation
- Verify floors, walls, ceilings and other surfaces are in good condition.
- Make sure the dishwasher and any other equipment functions properly.
- Verify All Public and Staff Washrooms to Assure Proper Maintenance/Sanitation
- Maintain clean washrooms, change rooms, and toilets.
Provide: Toilet Paper, Garbage Container, Hot/Cold Running Water, Soap in a Dispenser, Toilet Paper, Hand Wash Basin with Hot Air Dryer or Paper Towels.
Check Waste Storage/Removal
- At least once daily, remove solid and liquid waste from food preparation areas.
- Garbage should be stored in a clean and dry place.
- Waste receptacles should be leakproof, pestproof, non-absorbent and have tight-fitting lids to prevent spills.
Pest Control and Monitoring
It is important to regularly check on pest control activities within your workplace to ensure adequate levels of sanitation are met.
Infestations such as droppings, live/dead insects and nesting sites should be investigated for signs of infestation. Plug any holes to stop pests from entering.
- Take away all food and water sources which could feed pests.
- If you plan to offer pest control services regularly, it’s wise to sign a contract with a licensed operator.
- Food Service Staff Knows About Food Safety
Are Your Employees Ensuring Food Safety Standards Are Met?
Make sure food service personnel have undergone the required training and certification from a Food Safety Certification Course (like ServSafe) as required by your local health department. Furthermore, periodically remind food handlers about safe food handling techniques.
Maintain accurate operational records
Keep track of all food safety inspection reports from health inspectors and self-inspection reports. As part of a quality control program, managers should review records periodically.
If you have an Easy Ice subscription, we keep all records of your ice machine service (e.g., preventive maintenance and water filter replacements). All you need to do is call us and request a copy of these records.
Avoid health violations and a poor reputation for your restaurant by following these simple tips.
Use our health inspection checklist to check your restaurant for potential violations and reduce stress when inspectors come knocking at your door. This is the most effective way to pass surprise inspections and ensure all is in order.
Keep your ice machine clean! Our all-inclusive subscription includes only top quality commercial ice machines, but we also want our customers to pass inspections. All subscriptions include professional cleaning and biannual preventive maintenance – plus our Ice Machine Experts can help you choose the right ice machine for your business needs.