Food Establishment Pre-opening Checklist

Hand-washing Facilities

• Hot water (minimum of 100°F) and cold running water

• Metered faucets set for a minimum of 15 seconds (if applicable)

• Hand cleansers (soap), hand drying (paper towels), waste cans provided

• Covered waste receptacles available in unisex and women's restrooms

• Toilet room doors are self-closing

• Splash shields or adequate space present between hand washing and areas where exposed linens, food, and utensils may be present, etc.

Warewashing Facilities (Mechanical or Manual)

• Procedure in place for equipment that does not fit in three compartment sink or dishwasher

• Adequate space for air drying food equipment provided

• Appropriate test strips for sanitizer provided

Mechanical Warewashing (if applicable)

• Mechanical warewashing machines have data plates with operating specifications

• Machine demonstrates minimum operating specifications for pressure and temperature

Manual Warewashing (if applicable)

• Procedure in place for manual cleaning and sanitizing of food equipment

• Hot water (minimum 110°F) provided at warewashing sink

Cold and Hot Units

• All refrigeration is holding at or below 41°F and hot units are holding at a minimum 135°F

• Each unit have a working ambient thermometer and properly located

• Adequate cooling and hot holding capacity and storage space provided (if applicable)

Miscellaneous

• Designated chemical storage

• Food preparation sinks are indirectly plumbed (if applicable)

• Conveniently located utility/mop sink

• Designated storage area for recyclables (if applicable)

• Procedure in place for raw and ready to eat food (if applicable)

• Dry product storage is 6 inches off the floor

• Food containers are made of food grade materials

• Employees’ storage area for personal belongings

• Floors are sloped to drain in flood-type cleaning areas (if applicable)

• Probe thermometer is provided (thin tip as necessary)

• Floors, walls, and ceilings are smooth and easily cleanable

• Lighting is adequate and properly shielded over exposed food areas

• A copy of the final plumbing approval from the city/county provided

Insect and Rodent Control

• Outside doors are self-closing and tight fitting

• Screens provided for doors and windows that will be kept open to the outside

• All floor drains under service cases screened and accessible for cleaning

• Insect control devices installed in a way that will prevent food and clean equipment contamination

• Area around the building clear of unnecessary debris and storage

• Outside dumpster durable, cleanable, and pest resistant