Restaurant Health Inspection Checklist: How to Prepare

For restaurant owners, health inspections can be a source of anxiety, but inspections play a crucial role in food safety and protecting customers. It’s important restaurants are prepared for these checks, not only to protect customers and maintain a healthy environment but also to contribute to the overall success and reputation of your establishment. Having a comprehensive restaurant health inspection checklist is a valuable tool for navigating the complexities of restaurant health codes.

Understanding Health and Safety Guidelines

Before opening or managing a restaurant, it is a good idea to familiarize yourself with the health and safety guidelines set forth by your local health department. Your state, county, and/or city will have its own specific set of rules and regulations. You may start your research by looking at your state health department’s website. It will point you in the direction of what food inspections focus on and give more specific guidance on local laws, rules, and regulations. According to a September 2023 article from the National Restaurant Association, food inspections generally focus on food storage, cross-contamination, personal hygiene, and sanitization practices. Of course, there are likely other areas an inspector may look at in a restaurant health inspection.

Your Restaurant Health Inspection Checklist

Below is a list of priorities to include on your checklist:

1. Compliance with local regulations: Familiarize yourself with and adhere to all local health and safety standards. This includes having licenses displayed and up-to-code kitchen equipment.
2. Food storage and temperature control: Check with your local codes to ensure all food items are stored properly. The National Restaurant Association reports some foods can become dangerous in the ‘temperature danger zone.’ Around 40°F to 140°F, bacteria can grow on food and double in about 20 minutes according to the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA). The Meat and Poultry Hotline recommends never leaving food out of the refrigerator for more than two hours.
3. Employee hygiene and facility sanitization: The USDA reports cleanliness can help prevent food-borne illnesses, and recommends food handlers wash their hands with warm, soapy water for at least 20 seconds after employees:
   • Cough or sneeze
   • Use the restroom
   • Handle any raw or uncooked food (eggs, uncooked meats, etc.)
   • Instances employees handle other items

   In addition to hands and other personal hygiene, it is important that the entire restaurant, from the kitchen and dining areas to the restroom and storage areas, is clean and sanitized.

4. Food preparation: According to a November 2023 article in Food Safety Magazine, the U.S. Centers for Disease Control and Prevention (CDC) looked at some of the most common ways cross-contamination occurs in restaurants. This includes:
   • Using bare hands or dirty gloves when handling ready-to-eat foods
   • Using dirty/contaminated equipment on ready-to-eat foods
   • Using an improperly sanitized cloth to wipe down surfaces, utensils, or hands

   The study found chain restaurants tended to have better food safety practices, which is why franchise training and support is so important. Owners can learn best practices and make sure they are on top of food safety needs when they have proper food safety training.

   Food handlers should follow safe food preparation practices, including washing hands thoroughly and using gloves when appropriate and when local, state, or federal regulations call for it. Typically, surfaces and utensils need to be sanitized between tasks, especially when switching from handling raw meats to other foods.

Be Prepared with Penn Station East Coast Subs

Preparing for a health inspection doesn’t have to be scary. With a comprehensive restaurant health inspection checklist, a commitment to upholding food safety standards, and the backing of Penn Station East Coast Subs, our franchisees can feel prepared for restaurant ownership. By leveraging the resources and support provided by Penn Station, franchisees can approach health inspections with confidence. We encourage and help our franchisees in other aspects of their business as well, including, but not limited to:

• Site selection
• Restaurant design
• Marketing
• Financial reporting
• IT and online ordering

Our training is no-fuss and straight-to-the-point, so you spend your time learning what really matters. Ready to get started with Penn Station East Coast Subs and own your own business? Request information today.