Checklist Template Library

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restaurant

Restaurant Inspection Form

Description

Start using this restaurant inspection form on any mobile, tablet or desktop device. Use the template by having your representative import it for free. Once imported into your account, you can edit the questions, response fields, intelligence, and notification preferences. Require an image to verify the status of any item on your inspection list. Flag items to require immediate attention or follow-up, as well as determine to whom the notifications should be sent. Streamline your processes, keep your team on the same page, and ensure that your standards are being consistently met!

Checklist Sections

67 Questions

Restaurant & Food Operations 14 Questions

check Kitchen waste materials stored in metal containers with tight-fitting lids

check Kitchen waste materials are kept in designated areas

check Operable automatic dry-chemical extinguishing system in hood and duct above ranges, grills and fat fryers

check Extinguishing heads capped to prevent a cooking buildup

check Extinguishing system's manual pull switches located away from cooking equipment

check Extinguishing system(s) has a semi-annual service contract with qualified firm

check Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates

check Deep-fat fryer units controlled and provided with high-temperature shut-offs; overflow gutters provided

check Filters in exhaust system(s) cleaned at least daily

check Exhaust system(s) cleaned at least quarterly by qualified service contractor

check Floors adjacent to soft-drink syrup tanks cleaned regularly

check Floors around sink mopped dry

check Knives placed in sheaths when not in use

check Proper guards in place and used with meat-slicing machines

Food Handling Practices 3 Questions

check Perishable or potentially hazardous foods properly stored and held at the correct temperature

check Cutting boards washed and sanitized whenever the use switches between raw food and cooked or ready-to-serve food

check Employees wash hands after wiping tables and busing soiled dishes, before handling place-settings and serving food

Fire Protection & Prevention 12 Questions

check Proper number and type(s) of fire extinguishers, charged and tagged to show last service date

check Fire extinguishers properly wall-mounted, identified and adequately accessible for hazard involved

check Employees trained in proper use of extinguishers and manual operation of dry-chemical system protecting cooking equipment

check Sprinkler system control valves secured in open position

check Minimum of 18 inches clearance between stock storage and sprinkler heads

check Clear space of three feet around sprinkler system's main control valve

check Water pressure indicated on sprinkler systems lower gauge

check Sprinkler system(s) periodically tested and maintained; written records kept on premises?

check Employees instructed in evacuation procedures for both customers employees

check Instructions prominently posted for reporting fire and calling Fire Department

check Flammable and combustible liquids (paints, solvents, etc.) stored in metal safety cabinets or off premises

check Storage of combustibles not permitted within 30 feet of boilers, furnaces, or other heat source

Electrical Equipment 4 Questions

check All electrical equipment properly grounded, portable electrical equipment and extension cords have a ground prong

check Break switches properly marked

check Electrical panel boxes have doors closed, clear area of 30 inches in front of boxes

check Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected

Storage Areas 3 Questions

check Stock properly and securely stacked; stored on racks, shelves,or pallets

check Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers

check Shelving and racks in good repair and secured to avoid tipping

Cold-Storage & Refridgeration 4 Questions

check Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles

check Walk-in cooler and freezer doors provided with operable interior-release mechanisms, alarm system, and axe

check When restocking, new stock placed at rear and old stock moved up front for use

check Recommended holding times for food followed

Floors & Walking Surfaces 6 Questions

check Floor free from food spillage, silverware, broken glassware, loose mats, torn carpets or other hazards

check Portable signs indicate we-mopped floors or temporary hazards

check Stair treads equipped with abrasive strips or other nonskid surface

check Outdoor walkways checked frequently for tripping hazards; repairs made promptly

check Indoor-outdoor carpeting or other type of mat provided at entrance doors in inclement weather

check Changes in interior elevations properly illuminated

Exits 3 Questions

check Exits properly marked, illuminated and obstructed; doors kept unlocked during hours of operations or equipped with panic bars

check Non-exit doors (to rest room area, kitchen, closets, etc.) identified properly

check Secure handrails on all stairs and steps

Exterior Areas 6 Questions

check Paths and parking lots well illuminated

check Steps, ramps, grounds in good repair

check Parking lot is in good repair, free of holes or obstruction, well illuminated

check Snow and ice promptly removed from parking lot and all walkway surfaces, when necessary

check Snow and ice promptly removed from lot/walkway as needed

check Car stops (bumper strips) painted contrasting colors so they are clearly visible

General Safe Practices 6 Questions

check Pest control services performed by a licensed, independent extermination contractor (approved for use in food establishments)

check Heimlich Maneuver posters in plain view; employees trained, where required by law

check Full equipped first-aid kit available at all times

check Certificates of insurance required from all servicing contractors and suppliers

check Emergency telephone numbers for police and emergency medical services prominently posted

check Dishes and utensils taken out of service and discarded when chipped, cracked, or broken

Crime 6 Questions

check Cash registers emptied and left open during non-operating hours

check Cash drawers skimmed frequently to reduce the cash in each drawer

check Bank deposits made at least twice daily with varying times and routes

check Combination to safe changed after turnover of money-handling personnel

check Back door equipped with a panic lock so it can be kept locked at all times, equipped with hinge pins

check Cash register tallies checked against deposits daily; other checks used to detect employee dishonesty