FSJC Food Service Inspection Checklist

This comprehensive food service inspection checklist supports monthly reviews of kitchen and cafeteria operations to reduce risk and ensure compliance. It covers environmental sanitation, restrooms, storage practices, hazardous chemical handling with PPE and SDS, electrical safety and lockout tagout, first aid and AED readiness, fire extinguishers and alarms, marked exits and clear egress routes, and routine safety drills. Food safety sections verify temperature control from storage through service, proper thawing, dating and rotation, visible thermometers, safe utensil storage, and posted ServSafe certifications. Sanitation items assess food and nonfood contact surfaces, sneeze guards, and dishwashing processes including chemical ratios, temperatures, test strips, and three compartment sink use. Hood maintenance, placement under suppression, and walk in cooler and freezer labeling and logs are included. Use this tool to document findings, assign corrective actions, and maintain ongoing compliance with FDA Food Code and OSHA references.