01
General & Facility
0/7
Food Safety / ServSafe Manager on duty?
Is the restaurant health grade posted and visible?
Are food employees properly dressed and maintaining personal hygiene standards? (Effective hair restraints, clean outer clothing, permitted jewelry only, and artificial nails or nail polish only if wearing intact gloves in good repair)
Are employees following proper practices to prevent cross-contamination? (Avoiding bare-hand contact with ready-to-eat foods, and refraining from eating, drinking, smoking, or handling phones in food-preparation areas) Critical
Is lighting adequate in food-prep areas (50 foot-candles) and walk-in/storage areas (20 foot-candles)?
Bathroom clean and stocked?
Are written employee illness policies and vomit/diarrhea cleanup procedures available and accessible? Critical
02
Handwashing & Hygiene
0/10
Handwashing Test: press Start when the participant wets their hands. Must last 20 seconds or more. Critical
00:00
Did they wet their hands with clean, running water? (Step 1)
Did they apply soap? (Step 2)
Did they scrub all required areas (between fingers, backs of hands, fingertips, and under nails)? (Step 3)
Did they rinse thoroughly? (Step 4)
Did they dry their hands with a single-use towel and avoid recontaminating them when turning off the water? (Step 5)
Hand sink water temp at least 100°F? Critical
Hand sinks fully stocked with soap and paper towels, with a trashcan nearby?
Handwashing signage visible and in good condition?
03
Temperature & Cold Storage
0/14
Thermometer on-site and calibrated today?
Cold items on make-table 41°F or under? Critical
Is the refrigeration under the make-table at 41°F or under? Critical
Are hot held items 135°F or over? Critical
Food storage order correct (Top shelf RTE Foods, Bottom shelf Poultry)? Critical
Walk-in cooler temperature 41°F or under? Critical
Are all items in the walk-in cooler temperature 41°F or under? Critical
Are all food products properly covered, sealed, and protected from contamination? Critical
Are all items in the walk-in cooler properly dated and no expired products? Critical
Walk-in cooler clean (walls, floors, shelves) and free of mold?
Is the freezer 0°F or under? Critical
Walk-in freezer clean and organized?
Do you follow the 2-stage cooling rule? (135°F to 70°F within 2 hours, 70°F to 41°F or below within an additional 4 hours) Critical
Approved thawing methods being used?
04
Cleaning & Sanitation
0/15
Ovens, fryers, vents, and cooking equipment clean and functioning properly?
Approved cleaning supplies on site and stored properly away from food and food contact surfaces?
Is the area behind and underneath the make-table clean?
Is the restaurant free from pest activity? (No roaches, rodents, flies, droppings, or other signs of infestation) Critical
Is the dishwashing equipment operational and properly used to wash, rinse, and sanitize dishes, with required temperatures and/or sanitizer concentrations maintained?
3-compartment sink: 110°F minimum wash water
High-temp dishwasher: 165°F–180°F final rinse
Chemical dishwasher: 120°F minimum wash water + sanitizer at required ppm
High-temp dishwasher: 165°F–180°F final rinse
Chemical dishwasher: 120°F minimum wash water + sanitizer at required ppm
Are cleaned and sanitized dishes and utensils properly air-dried and stored? (No cloth-towel drying; dishes are allowed to drain and dry naturally before storage)
Are restaurant floors, walls, and ceilings clean and in good repair? (No excessive grease, buildup, holes, or damaged surfaces)
Are plumbing fixtures and drains functioning properly? (No leaks, backups, or standing wastewater) Critical
Sanitizer bucket in use at the correct PPM, and test strips available on-site?
Are all food and other stored items properly elevated at least 6 inches off the floor to prevent contamination?
Ice machine clean and free of mold?
Fountain drink nozzles removed and cleaned nightly?
Is the dumpster area clean, and are the dumpster doors closed?
Do the floor drains and mop sink appear to be cleaned daily?
Are the HVAC (heating, ventilation, and air conditioning) vents free of dust and dirt?
Are food-contact surfaces clean and properly sanitized before use? (Cutting boards, knives, utensils, prep tables, and equipment are cleaned and sanitized between different foods and whenever contamination may occur) Critical