Summary Checklist to Prepare for Preoperational Inspection

(Operator’s List)

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/light-
colored 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:
o All food prep sinks
o Three compartment dish sink
o Four compartment dish sink
o Ice machine
o Ware washing machine
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 Summary Checklist to Prepare for Preoperational Inspection
(Operator’s List)

EQUIPMENT CONTINUED

 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

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 Summary Checklist to Prepare for Preoperational Inspection
(Operator’s List)

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

*PLEASE BE ADVISED THIS IS NOT A COMPREHENSIVE LIST OF REQUIREMENTS TO

OPEN A RESTAURANT. THIS SUMMARY CHECKLIST SERVES AS A TOOL TO EXPEDITE
OPENING YOUR FACILITY.

*IF YOU ARE NOT ABLE TO CHECK ALL BOXES OFF THIS LIST, YOU ARE NOT READY
FOR YOUR OPENING INSPECTION.