Restaurant Inspector Checklist: How to Pass a Health Inspection

Passing a health inspection is the goal of every restaurant. For customers, it's about the safety of the food they consume. But for restaurant owners and managers, inspections carry much higher stakes such as potential fines, temporary closure, or long-term reputational damage. Local health inspections assess cleanliness, food safety, and compliance with regulations, so preparation is key.

To help you prepare, we've compiled a comprehensive guide covering what health inspectors look for, how to prepare your team and facility through online training, and common violations to avoid.

Who Conducts Restaurant Health Inspections?

Health inspections are typically performed by local or state public health officials trained to enforce food safety standards. Their job is to ensure restaurants follow sanitary practices that prevent foodborne illness and other health hazards.

While local authorities carry out the inspections, they often do so based on regulations issued by the Food and Drug Administration (FDA). In terms of workplace safety, the Occupational Safety and Health Administration (OSHA) may also be involved, especially in broader workplace evaluations.

How Often Do Health Inspections Happen?

This answer depends on where you’re located and what kind of food you serve. Most restaurants can expect two to three inspections a year. In places like New York City, at least one unannounced visit is required annually.

Frequent inspections are meant to catch problems early, before they become health risks. Restaurants with a history of violations may be checked more often, and repeat issues can lead to penalties or shutdowns.

How To Prepare for Food Inspection

An inspection for a restaurant can happen at any time. Therefore it’s best to treat every day as an inspection day. Here are some of the best ways to prepare for a health inspection:

• Implement a HACCP Plan: Prepare for a health inspection by reviewing your HACCP (Hazard Analysis and Critical Control Points) plan, designed to identify potential hazards during the cooking process where the risk of contamination is highest. With this plan, you can take appropriate measures to prevent contamination by identifying critical points and addressing potential hazards.
• Familiarize Yourself with the Health Code: Always review the local health code and ensure that your restaurant meets all the requirements. Check for any recent updates or changes to the code, and make sure you're up to date on any new regulations or requirements, such as those related to COVID-19.
• Conduct Regular Self-Inspections: Conducting regular self-inspections can help you identify and address any potential issues before the health inspector arrives. Use a checklist to ensure that you're covering all the key areas, such as food storage, kitchen cleanliness, and equipment maintenance.
• Consult With Your Local Health Department: By doing so, you can familiarize yourself with the regulations and health inspection forms that are being used, giving you a better understanding of what the health inspector will be looking for during the inspection.
• Train Your Staff: Make sure that your employees are trained in proper food handling and hygiene practices, and that they know what to expect during a health inspection. Your staff plays a critical role in maintaining the cleanliness and safety of your restaurant.
• Ensure Every Employee Has Their Food Handler's Permit: Also known as an Employee Health Permit, this permit confirms that each staff member has received food safety certification, ensuring adherence to regulations regarding sanitation, storage, protection, and preparation in a restaurant. It is recommended to provide food safety training to your staff even if it is not mandatory in your area to ensure that your business is complying with best practices.
• Keep Necessary Documentation and Records: Keep accurate records of all food purchases, storage temperatures, and cleaning schedules as well as food safety plans and employee training records. This information will help you demonstrate your compliance with the health code and provide evidence of your commitment to food safety.
• Address Any Issues Immediately: If you identify any potential issues during your self-inspection, address them immediately. Don't wait for the health inspector to point them out. Take action to correct any problems before they become more serious.

Following these tips can ensure a safe and pleasant experience for both the staff and customers.

Points of Focus in Health Inspections

Health inspectors look at several areas to make sure your restaurant meets basic food safety standards. Some of the top areas include:

• Food Temperature Control
• Food handling practices
• Kitchen cleanliness
• Pest control
• Employee hygiene
• Facility maintenance

Examples of Common Food Safety Violations

There are several common violations of food safety that could put consumers in danger and have serious health consequences. These violations can happen anywhere in restaurants, bars, or even food trucks due to improper handling, inadequate sanitation, or a general disregard for safety regulations.

Ensuring the safety of the food customers eat depends on finding and fixing these common violations. To avoid contamination and protect the public's health, restaurants should be aware of the following common food safety violations:

• Failure to Wash Hands Properly: When hands are not properly washed, particularly in food preparation areas, it can lead to foodborne illnesses. Leading to potential harm to customers and employees, and damage to the restaurant's reputation and business.
• Inadequate Cleaning of Workstations: Inadequate sanitization of restaurant stations can result in contamination and outbreaks of foodborne illnesses. This can result in health inspections, citations, low restaurant ratings, and closure.
• Using the Same Cutting Board: Using the same cutting board for raw and cooked foods without proper cleaning can result in cross-contamination and foodborne illness because bacteria from raw meat, poultry, or fish may spread to other foods.
• Hazardous Food Storage: Meat and other raw foods should never be kept above foods that are fresh or ready to eat, such as salads, desserts, or fruit. Cross-contamination could easily occur if the raw food drips or splashes onto the prepared food.
• Improper Cooking Temperature: Improper cooking temperatures can lead to the growth of dangerous bacteria and foodborne illnesses. Customer's health is put at risk, not to mention restaurants may face legal issues and damage to their reputation.
• Washing Poultry and Meat: It is possible for bacteria found in raw meat and poultry to cross-contaminate sinks and counters when it is washed. Instead, cook to the proper internal temperature and handle raw materials with care.
• Improper Labeling: To avoid confusion, every food item stored outside of its original packaging must be labeled. Cooked products should be labeled with a "use by" date.

Food Safety Inspection Tips

A health inspector will examine the restaurant staff and food products for potentially hazardous materials, which can be during storage, production, processing, or even packaging. During a health inspection, the examiner will carefully monitor the food storage, defrosting, and cooking methods used in your establishment. Additionally, they will observe the overall cleanliness of your kitchen, storage spaces, and freezers.

Specifically, a restaurant health inspector may look for:

• Poor temperature control
• A temperature checking log at all
• Hazardous foods out in the open
• Unkept food handlers
• Uncovered stored food
• Storing cleaning products near the pantry
• Poor general cleanliness
• Inappropriate containers
• No labels on your food for “use-by” dates
• No gloves on employees
• Storing raw ingredients under dripping meat
• Signs of pests

Apart from the physical conditions and practices, health inspectors will also assess the knowledge of your managers and staff. As a restaurant owner, you are expected to know all the relevant local health codes. Similarly, your management team must undergo updated food safety training, and your employees must have a clear understanding of safe food handling and preparation. While the Food Handler's Permit tests this knowledge, the restaurant health inspector may ask questions to gauge their understanding.

Health Inspector Checklist

Are you not sure where to start in preparing for a health inspection? We've created a health inspector checklist to make the process easier and save you time!

Food Storage and Dry Storage

• Food is kept at least 6” off the ground
• All food is labeled with name and delivery date
• The FIFO (First In, First Out) method of Inventory is being practiced
• Containers are labeled with the food name and delivery date
• Chemicals and food are separated

Employee Hygiene

• Fingernails are short, unpolished, and clean
• Employees take appropriate action when coughing or sneezing
• Hands are washed thoroughly using proper hand-washing procedures at a critical point
• Smoking is observed only in designated areas away from preparation, service, storage, and ware washing areas
• Jewelry is limited to simple earrings, plain rings, and watches

Food Handling

• Food is handled with utensils, clean gloved hands, or clean hands
• Food is tasted using the proper method
• Frozen food is thawed under refrigeration or in cold running water
• Food is heated to the correct temperature to remove all bacteria before being placed in the hot holding area
• Food is protected from cross-contamination

Freezer and Refrigerator Maintenance

• Thermometer is conspicuous and accurate
• Temperature is accurate for a piece of equipment
• Refrigeration temperature is within the food-safe range
• Keep track of overtime scheduling
• Refrigerators and freezers are clean
• All food items are correctly labeled and dated

Sanitation

• Water temperature is heated to the correct temperature for sanitizing
• The water is clean and free of grease and food particles
• Small equipment and utensils are cleaned between uses
• The utensils are allowed to dry
• Utensils are covered to protect them from dust and contaminants when stored

Garbage Disposal

• Garbage cans are emptied as necessary
• The lid of the dumpster is shut
• Garbage bins are cleaned regularly to prevent pests

Pest Control

• No evidence of pests is present
• Screens are on open windows and doors are in good repair

Steps to Take After an Inspection

When the inspector is done with the inspection, you will receive a restaurant score. If you were accompanying the inspector during the inspection, you may already have determined an idea of what your final score is.

To understand your health inspection score and its impact on your restaurant, it's important to have a clear understanding of the scoring system. This will enable you to identify the violations and take corrective measures accordingly. Health code violations are generally classified as either critical or non-critical, or as high-risk or low-risk, depending on the health department.

Normally, there are two types of scoring systems in a health inspection

1. Letter Grade System: Restaurants are assigned letter grades, such as A, B, or C, based on their compliance with food regulations, with inspectors assigning points based on the number and severity of health code violations.
2. Points-Based System: Points-based systems for food inspections are typically scored on a 100-point scale. The inspector assigns a score based on the number and severity of the violations observed during the inspection.

After getting an inspection report, go over the results with a fine-tooth comb to find any violations. Once you have identified the issues, take immediate action to correct them. You'll want to prioritize key concerns and then trickle down from there. To avoid future violations, ensure that activities are in line with health regulations. Contact the inspector for more information or if you have questions.

Get Your Staff Inspection-Ready

Even one tiny slip up can mean big consequences in food service. When it comes to food handling, there is no room for error. Customers shouldn't have to think about the safety and cleanliness of a restaurant when they sit down to eat. Investing in food service training is the best way to avoid violations and major health risks, while ensuring your compliance with state and local health codes.

With the help of our training courses, your staff can learn the necessary skills to handle, prepare, and serve food safely. From the right food storage temperatures to understanding cross-contamination and appropriate sanitation practices, our training has you covered. Choose from our catalog of courses to find everything you need to maintain a compliant food service operation. Sign up today!