Kitchen Compliance Tips

Try using this checklist to find ways of improving your kitchen sanitation and compliance.

Dry food storage

1.____ All food packages are closed.

2.____ All food storage and handling areas are free from evidence of rodent or insect infestation.

3.____ Dry bulk food items such as flour, beans, sugar, etc., are stored in clean, labeled containers.

4.____ Food is not stored under unprotected or exposed water or sewer lines.

5.____ Food is stored off the floor to permit cleaning.

6.____ Food storage shelves, containers, and the area are clean and free from trash and empty boxes.

7.____ Foods are dated and/or placed on shelves in a manner, which ensures "first in, first out."

8.____ Home-canned or prepared foods are not used.

9.____ No dented cans are being held for use.

10.____ Shelves are away from the wall to discourage nesting of insects and rodents.

11.____ Toxic materials and pesticides are not stored with food items. 

Non-food storage/chemical storage

1.____ Mops and cleaning equipment are not left standing in dirty water/area. 

2.____ The storage area is clean and free from trash and food residue.

3.____ Toxic materials are labeled. 

Refrigerators and freezers

1.____ All refrigerated cooked foods are placed in shallow containers.

2.____ Foods are not stored together so air can circulate freely

3.____ Freezers are clean and held at 0 degrees F or lower.

4.____ Frozen foods do not show evidence of freezer burn or spoilage.

5.____ Frozen foods not in their original containers are wrapped or packaged, labeled and dated.

6.____ Raw meat items and eggs are not stored or thawing above cooked foods

7.____ Raw or thawing meat items are not stored above produce or eggs.

8.____ Refrigerated food items not in their original containers are well wrapped or packaged, labeled and dated. (Leftovers may be held no more than 7 days before serving. Foods at 45 degrees F have 4 days holding time)

9.____ Refrigerators are clean and the temperature is 41 degrees F or lower. 

Food production/preparation area

1._____ All food service equipment, appliances, walls, vents, and screens are clean.

2._____ All foods are cooked to proper internal temperatures (per Ordinance)

3._____ All foodservice employees in the kitchen are wearing hair restraints to cover hair.

4._____ All lighting is protected by shatterproof covers or bulbs.

5._____ Bottoms of pots and pans are free of dirt and grease.

6._____ Cutting boards are sanitized between uses and when going between raw and cooked foods.

7._____ Employees do not smoke or eat in the food preparation area. Drinking cups or glasses must be covered and contain a type of drinking straw device.

8._____ Employees infected with a disease or symptoms which can be transmitted by food are either sent home or restricted to non-food-contact activities.

9._____ Food preparation equipment such as grinders, choppers, mixers, knives, can openers, and all food contact parts are cleaned and sanitized between uses.

10.____ Food service staff wash their hands thoroughly after coughing, sneezing, or any other form of contamination.

11.____ Food service workers do not touch cooked food with their bare hands.

12.____ Frozen food is thawed properly.

13.____ Potentially hazardous foods are held at the correct temperature. Hot foods are to be above 140 degrees F., cold foods are to be below 41 degrees F, and frozen food must be at 0 degrees F at all times.

14.____ Steam tables or food warmers are not used to reheat or prepare food. Food temperatures are checked and monitored regularly with a clean and sanitized thermometer.

15.____ There is an accessible handwashing sink in the kitchen. The sink area is clean and it has soap and disposable towels.

16.____ Trays containing uncovered glasses and dishes of food items are not stacked.

17.____ Vegetables and fruits are properly washed before preparation. 

Dish washing area

1._____ A high temperature dishwashing machine reaches a wash cycle temperature of 140 degrees F and a rinse cycle temperature of 160 degrees F (Or temperatures listed in manufacturer's specifications)

2._____ A manual wash, three-compartment sink must contain either bleach sanitizing solution or iodine, verified using chemical strips.

3._____ Dishes, glasses, etc. are not stacked while wet.

4._____ If a low temperature dishwashing machine is used with a chemical agent, the temperature and the chemical concentration must be up to the manufacturer's specifications.

5._____ No cracked or chipped dishes or glasses are present.

6._____ There is no evidence of food residue on "clean" dishes, pots and pans. 

Food transportation

1._____ Food carts are clean and in good condition prior to use

2._____ Milk and desserts containing milk, cream or eggs are transported with ice, in coolers, or if in a cart, at a temperature of 41 degrees F or below.

3._____ Trays served to customers are brought back and washed thoroughly before reused. 

Garbage and refuse area

1._____ Garbage and refuse containers are in good condition with no leaks and kept clean.

2._____ Garbage container (including outside dumpster) is kept securely covered.

The checklist above reflects most requirements applicable to food preparation in food service facilities. Additional specific requirements may be needed based on your operations. Some requirements may not apply to your operations.

For this, or any food-safety-related information, please contact the Bureau of Consumer Health Services at 713-794-9200.

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