HTML Preview Restaurant Self Inspection Checklist page number 1.
Restaurant Self-Inspection Checklist
Policy #: Date:
Location Address:
A vital part of loss control is the recognition and removal or correction of unsafe activities or conditions before a
loss occurs. This checklist provides you with a tool to identify some areas that might need attention. A “NO”
response to any question indicates corrective action may be necessary. This survey form should be completed at
least quarterly, and reviewed by the various levels of management to assure that unsafe acts/conditions are
corrected and follow-ups are scheduled to see if the correction(s) accomplishes its purpose. Additional measures
may be required beyond those identified by this checklist.
Restaurant and Food Operations:
1) Kitchen waste materials stored in metal containers with tight-fitting lids, kept in designated areas and
removed by carts to compactor or dumpster? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2) Operable automatic dry-chemical extinguishing system in hood and duct above ranges, grills and fat
fryers? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3) Extinguishing heads capped to prevent a cooking buildup? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4) Extinguishing system’s manual pull switches located away from cooking equipment? . . . . . . . . . . . . . . . .
5) Extinguishing system(s) has a semi-annual service contract with qualified firm? . . . . . . . . . . . . . . . . . . . .
6) Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates?
7) Deep-fat fryer units controlled and provided with high-temperature shut-offs; overflow gutters provided? . .
8) Filters in exhaust system(s) cleaned at least daily? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9) Exhaust system(s) cleaned at least quarterly by qualified service contractor? . . . . . . . . . . . . . . . . . . . . . .
10) Floors adjacent to deep-fat fryers dry and free of grease? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11) Floors adjacent to soft-drink syrup tanks cleaned regularly? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12) Floors around sink mopped dry? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13) Knives placed in sheaths when not in use? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14) Proper guards in place and used with meat-slicing machines? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Food Handling Practices:
1) Perishable or potentially hazardous foods properly stored and held at the correct temperature? . . . . . . . .
2) Cutting boards washed and sanitized whenever the use switches between raw food and cooked or
ready-to-serve food? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3) Employees wash hands after wiping tables and busing soiled dishes, before handling place-settings
and serving food? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fire Protection and Prevention:
Fire Extinguishers
1) Proper number and type(s) of fire extinguishers, charged and tagged to show last service date? . . . . . . .
2) Fire extinguishers properly wall-mounted, identified and adequately accessible for hazard involved? . . . .
3) Employees trained in proper use of extinguishers and manual operation of dry-chemical system
protecting cooking equipment? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Yes No N/A
Yes No N/A
Yes No N/A
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