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Summary Checklist to Prepare for Preoperational Inspection

Use this checklist as a guide for pre-operational inspection for your establishment.

MaintainX

07/15/2022

Summary Checklist to Prepare for Preoperational Inspection

Use this checklist as a guide for pre-operational inspection for your establishment.

MENU

Menu has been reviewed by the Health Department before the preoperational inspection

Correct consumer advisory in place on the menu if applicable (disclaimer, warning and correct font size/in all capital letters—see page 76 of the food code)

FACILITY

Make sure all walls in food prep and ware washing areas are easily cleanable

Replace any missing floor or ceiling tiles and eliminate ALL carpet in the food prep areas

Provide an area for chemical storage to prevent contamination of food, equipment, linens, utensils, and single service articles.

Be sure there is adequate dry storage space

Make sure all lights are properly shielded or shatter proof

All entrance/exit doors and restroom doors must have self-closing devices

Thoroughly clean all floors, walls, and windows

Have a designated area for employees to eat, drink and store personal items to prevent contamination of food, equipment, linens, utensils, and single service articles.

If necessary, identify certified pest control operator (permits may not be issued if a pest problem exists in the facility)

Appropriate non smoking signs, hand washing signs, choking posters and any other necessary signage must be posted prior to opening inspection

Set aside a small area for food containers that are delivered damaged or spoiled (ex: dented cans) as these foods should NOT be used for public consumption

Eliminate all unsealed wood in the facility or else cover with heavy-duty semi gloss paint of white/lightcolored finish

Ensure all holes, cracks, and gaps are sealed from the outside

Restrooms for females must have a covered waste receptacle in them, if restroom is unisex, a covered waste receptacle must be provided

EQUIPMENT

Vegetable sink installed (if applicable)

Mop Sink installed

Hand washing sink/s installed conveniently and in proper number/s

Three compartment sink installed properly

Confirm that the following types of equipment (if applicable) are installed with the approved indirect connections (air gaps) to sewerage/floor drains:

All food prep sinks
Three compartment dish sink
Four compartment dish sink
Ice machine
Ware washing machine

Obtain NSF or ANSI certified food grade commercial equipment

Obtain NSF approved food safe grade containers with tight fitting lids for storage in all coolers and dry storage areas

Eliminate all residential-grade equipment in the food prep areas, and if necessary, replace with commercial-grade

Eliminate or repair any non-functioning equipment before opening inspection

All refrigeration units must have a working thermometer located in the warmest part of the coolers and should read at 41 Fahrenheit or below

All shelving must be sealed, easily cleanable, and non absorbent as well as 6 inches or more above the floor (all food and clean dish storage)

Make sure that all gaskets on refrigerators and freezers are clean, attached securely to the frame of the doors, and in good repair

Have at least one food thermometer on site that is appropriate to your menu

Choose a chemical sanitizer for the manual ware washing procedure, the dish machine, and all wiping cloth buckets

If using a high temperature ware washing machine, be sure the rinse cycle temperature reaches 180 Fahrenheit for proper sanitation

HANDWASHING

Provide paper towels and soap at all hand washing sinks

Make sure to have proper hand washing signs posted at all hand washing sinks, including the restrooms

Trash cans must be available at all hand washing stations

Must provide hot water at 100 Fahrenheit to all hand sinks for proper hand washing

POLICIES AND PROCEDURES

Have a procedure in place for washing and sanitizing larger equipment that can’t fit in the three compartment sink or mechanical ware washing machine

Procedures and policies must be in place for properly reheating, cooling, and using time as a control (if applicable) for potentially hazardous food items

Make sure all employees cooking and handling food know how to properly calibrate the thermometer and take the temperatures on different types of food items

Make sure to have an employee health policy in place and be sure all employees abide by and understand it

TRAINING

At least one person involved in the daily operation of the facility needs to be registered for a Certified Food Safety Manager’s Training Course before the opening inspection and class must be completed within 90 days of opening inspection

Schedule a training with the Environmental Health Office to train food service staff, if needed, before opening

Be able to demonstrate proper knowledge and/or have CFSM in place (see page 26-28 of the food code)

Identify and properly train a person in charge (PIC) for the facility if the CFSM in ever not at the establishment

WATER DISPOSAL & SEWAGE SUPPLY

Make sure all hot water is working at each sink

Must have an approved water supply (if your facility is on a well, it must be tested)

Grease trap installed and approved to meet code requirements (if applicable/check local municipality)

MISCELLANIOUS

Get in touch with the local Fire Marshal/Code Dept. to have the hood vent inspected and approved (some municipalities require independent companies to perform these tests)

Outside garbage receptacles should be on a nonabsorbent material, such as concrete or asphalt, slanted, have a drain plug and tight fitting lids to be closed at all times

Be sure to have the proper sanitizer test strips and make sure employees know how to properly use them

Source: MaintainX (Community Member)

Please note that any procedure, checklist, or other document available in the MaintainX Procedure Hub is provided for general education and information only and does not constitute legal, medical, or financial advice. MaintainX makes the materials available AS IS and AS PROVIDED, without warranties of any kind. By downloading or using any such materials, you assume the risk that they may not be appropriate for your specific situation and agree that you are solely responsible for any such use, including compliance with applicable law and with meeting any conditions of product warranties.

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