Preparation and Planning
- Review current food safety policies and inspection history
- Ensure access to HACCP-based checklists and legal regulations
- Schedule inspection at operational hours with manager consent
- Equip with thermometer, flashlight, and sanitation test kits
Food Handling and Preparation Areas
- Observe staff hygiene, handwashing, and PPE compliance
- Inspect food preparation surfaces and utensils for cleanliness
- Check for cross-contamination prevention practices
- Confirm cooked food temperatures and cooling practices
Storage and Refrigeration Checks
- Inspect fridge and freezer temperature logs and accuracy
- Verify FIFO system for all perishable items
- Check for labeling, dating, and sealed storage of raw materials
- Identify signs of spoilage, leakage, or improper stacking
Facility Sanitation and Waste Management
- Ensure presence and use of appropriate cleaning supplies
- Confirm routine sanitation of sinks, floors, and trash areas
- Review pest control logs and inspection reports
- Ensure proper segregation and disposal of waste
Reporting and Follow-Up
- Complete detailed report with photos and compliance scores
- Identify critical and non-critical violations for improvement
- Discuss findings with kitchen manager and outline actions
- Schedule follow-up audit to review progress