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Health Inspection Prep Checklist

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Print this. Walk it quarterly. The inspection prep is the practice; the inspection is the test.

Walk-through Date of walk-through Walked by Last inspection date Last inspection violations (carry-forward list)

Temperature controls

Item	Pass	Fail	Notes
All cooler temp logs current (≤ 24h gap)
Walk-in cooler 36–40°F at last reading
Hot-hold ≥ 140°F at last reading
Cooling logs (160→70°F in 2h, 70→41°F in 4h)

Sanitation & hygiene

Item	Pass	Fail	Notes
Hand-sinks stocked (soap, single-use towels, hot water)
3-compartment sink + sanitizer concentration verified
Chemicals labeled and stored away from food
FIFO / dating system in place; nothing past expiration
Pest control: no evidence; service log current

Documentation

Item	Pass	Fail	Notes
Food handler / manager certifications posted
Allergen matrix current with menu
Employee illness policy posted & understood
Self-inspection log up to date (this sheet)

Sign-off Manager / chef signature Time completed Action items from this walk

Keyboard: ⌘P print · ⌘S download CSV · ⌘↵ save to Workshop

When to use it

Pull this sheet out when —

Quarterly — between routine inspections, with the last violation list in hand.
Day before any pre-announced inspection — final walk to catch anything that drifted.
After a violation — the corrective-action verification belongs on this sheet.

Common mistakes

Treating the inspection as a one-day prep instead of standing practice. The sheet exists to make it standing.
Letting temp logs go more than 24 hours without an entry. The gap is the violation, not the temperature.
Storing the dating system label (FIFO stickers, day-dot system) where the inspector cannot see it.

Pairs with

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