What Health Inspectors Look For
Equipment
- Thermometers accurate
- Walk-in temps correct
- Refrigeration working
- Hot water adequate
Sanitation
- Surfaces clean
- Sanitizer test strips
- Hand washing stations
- Pest control
Storage
- Proper labeling
- Correct temperatures
- No cross-contamination
- Expiration dates
Documentation
- Food manager certified
- Temperature logs
- Cleaning logs
- Supplier records
What Fire Inspectors Look For
Hood Suppression System
Current certification tags, proper installation, accessible pull handles
Grease Trap
Properly installed, regularly serviced, no overflow
Fire Extinguishers
Correct type for kitchen, current tags, accessible location
Exit Signs & Lighting
Working exit signs, emergency lighting functional
Sprinkler System
If required, properly installed and maintained
Electrical
Proper installation, no overloaded circuits, GFCI outlets
Pre-Inspection Checklist
Equipment & Temperature
- □All thermometers calibrated and accurate
- □Walk-in cooler/freezer at correct temperature
- □Hot water temperature 120°F minimum
- □All refrigeration units working properly
Sanitation
- □All surfaces clean and sanitized
- □Sanitizer test strips available
- □Hand washing stations stocked
- □Pest control measures in place
Food Storage
- □All food properly labeled with dates
- □Raw meat stored below ready-to-eat foods
- □No expired items in storage
- □Proper separation of allergens
Documentation
- □Food manager certified (ServSafe)
- □Temperature logs ready
- □Cleaning logs available
- □Supplier documentation organized
Fire Safety
- □Hood suppression system certified
- □Fire extinguishers tagged and accessible
- □Exit signs working
- □Emergency lighting functional
Common Violations (And How to Avoid Them)
Improper Temperature Control
How to Avoid: Calibrate thermometers, maintain logs, check equipment regularly
Inadequate Hand Washing Stations
How to Avoid: Ensure hot/cold water, soap, paper towels, drain
Cross-Contamination
How to Avoid: Separate raw meat from ready-to-eat, use color-coded cutting boards
Expired Food Items
How to Avoid: Label all items with dates, conduct regular inventory checks
Pest Evidence
How to Avoid: Seal cracks, maintain cleanliness, use pest control service
Hood System Issues
How to Avoid: Get current certification, schedule regular cleaning
What Happens During Inspection
Introduction
Inspector introduces themselves and explains the inspection process
Tour
Inspector walks through entire facility, checking equipment and conditions
Questions
Inspector asks about procedures, certifications, and documentation
Observations
Inspector documents any violations or areas of concern
Discussion
Inspector discusses findings and corrective actions needed
Report
You receive inspection report with pass/fail and any violations
How We Prepare You for Inspection
Pre-Inspection Walkthrough
Equipment Verification
Documentation Review
Staff Training
Violation Prevention
Corrective Action Planning
Ready to Pass Your Inspection?
Let us prepare you so you pass on the first try.
Book Your Consultation