Health Inspections

Checklist: Health Inspections and Pest Control

A Recipe for Success

Pest control is essential for passing health inspections, and Orkin has the expertise you need to help you avoid pest-related infractions. From preventive maintenance to proactive and reactive treatment solutions, we’ll help you stay ahead of the game before the health inspector arrives.

Keeping a clean restaurant and restricting access to pests  are critical to passing your health inspection, but documentation plays a major role in making the grade, too.

Always remember to maintain up-to-date documentation for all pest control services performed, corrective actions taken and chemical treatments in your restaurant — keeping these records will help you avoid point deductions during your inspection. Discuss document management with your pest management professional during each visit for insights on best practices for keeping records of corrective actions. And, ask if your provider can help you prepare for surprise inspections from the health department by running through mock scenarios on your property.

Use Orkin’s Health Inspection Checklist

To help make sure you’re buttoned up at all times, we’ve created a checklist to help spot potential issues before your inspector arrives.

Download the “Before Your Next Health Inspection” Checklist in English or in Spanish

  1. Receiving
    • Ensure accurate thermometers are available for checking sample temperatures of incoming meat, poultry and fish – the temperatures must be 41 degrees F or colder.
    • Maintain a sanitary and well lit receiving environment to help prevent pest activity.
  2. Dry Storage
    • Label and date inventory in airtight and undamaged containers, and position them for rotation on a first in, first out (FIFO) basis.
    • Keep dry foods off the floor and away from walls.
    • Store chemical cleaners separately from food and label them.
    • Ensure there is no evidence of pest activity in the storage area (check beneath and behind racks).
  3. Refrigerated Storage
    • Label and date all inventory, and dispose of all food more than seven days old.
    • Store raw meat, poultry and fish in a different area from fresh, ready-to-eat foods.
    • Use shallow, uncovered pans to store prepared foods (this will help quicken the process of cooling the food to a safe cold-storage temperature).
    • Use containers that don’t permit leaks, and cover them tightly with lids, plastic wrap or aluminum foil.
  4. Preparation
    • Ensure every employee uses the following hand-washing process:
      1. Scrubs hands for 20 seconds with soap and water
      2. Uses paper towels
      3. Turns off water with the paper towel
    • Follow a schedule to sanitize food contact surfaces and ensure they are in good condition.
    • Take necessary steps to prevent cross-contamination.
    • Reheat pre-prepared foods to 165 degrees F to kill bacteria.
    • Maintain a minimum temperature of 140 degrees F for steam tables (if present), and check the temperatures of foods on the line regularly.
    • Restrict employees with infections or communicable diseases from food handling areas.
    • Equip all food preparation sinks, dishwashers and ice machines with indirect drains to prevent sewage backups.
    • Sanitize dishes and utensils with chemicals (e.g., chlorine) or by a separate rinse in very hot water (180 to 190 degrees F) after washing.
  5. Restrooms & Waste Disposal
    • Equip restrooms with cold and hot (100 to 120 degrees F) running water, and stock sinks with soap and paper towels.
    • Ensure garbage does not pass through food preparation areas on its way to being thrown out.
    • Cover garbage containers with tight-fitting lids, and check that they are leak-proof.
    • Clean and sanitize garbage containers on a normal schedule in an area that isn’t near food preparation and storage areas.
    • Ensure every employee uses the above hand-washing process after handling garbage.
  6. Documentation
    • All of the following documentation is available for the inspector’s review:
      1. Annual permit
      2. Hand-washing policy
      3. Information on food-safety training for staff
      4. Staff list (all must have up-to-date food-handler cards)
      5. Pest management documentation (including pest management company’s license, service reports, pesticide usage logs and material safety data sheets)
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