Division of Hotels and Restaurants

Checking for Cleanliness

Next, the inspection of the food preparation facilities is conducted. The inspector examines the condition of the stove, grill and deep-fat fryers. More specific areas such as the hoods, filters, vent ducts and ventilation fan will be examined. Additionally, the inspector will check the adequacy, condition and quality of the lighting system. The inspector looks at the fixed fire suppression systems and portable extinguishers, noting the dates they were last examined and tagged.

The condition of the walls, duckboards and mats in the embedded vicinity of the food preparation area is also noted. The inspector examines the condition of the food preparation tabletops, cutting boards and meat blocks as well as the condition and cleanliness of equipment and utensils used for food preparation. Are all hot food storage areas adequate? Are probe thermometers available and accurate? Are can openers, cooking utensils, storage drawers and shelves, knives and cooking containers free of food residue or any other dirt and grime?

An inspection of the operational facilities of the food service establishment, such as the dishwasher, dishwashing sink, and restroom facilities is conducted. The inspector looks at all mechanisms of the dishwasher to ensure they are clean, operational and at set standards. If there is no dishwasher, the dishwashing sink must contain the proper number of compartments, adequate sanitizing solution, and a test kit to monitor its strength. Faucets for the cross-connections should be designed to accept hoses provided with backflow prevention devices.

What about the ice machine -- is it clean and in good shape? How is the ice made? Is its scoop handle sitting out of the ice?

The inspector examines the restrooms. He checks their adequacy, condition and cleanliness. Are they well ventilated? Does everything work, including soap and towel dispensers? If the restroom is used by employees, it must have both hot and cold water, and the inspector makes sure both are working. He looks for the "employees must wash their hands before leaving" sign that must be posted in a conspicuous place.

Go to next step - Observing Food Handlers

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