The following is a checklist for restaurant hygiene inspection. This is a generic checklist and for any specific requirements it may vary depending on local health regulations, so it's mandatory and recommended to consult with local health authorities for additional guidelines where your business physical located.

1. General Cleanliness

1.1. Floors, walls, and ceilings are clean and well-maintained.

1.2. Tables and countertops are clean and sanitized.

1.3. Trash bins are covered and emptied regularly.

2. Kitchen Area

2.1. Food preparation surfaces are clean and sanitized.

2.2. Cooking utensils and equipment are in good condition and properly cleaned.

2.3. Raw and cooked foods are stored separately to prevent cross-contamination.

2.4. Adequate ventilation in the kitchen to prevent the buildup of steam and odors.

3. Food Storage

3.1. Refrigerators and freezers are clean and maintain proper temperatures.

3.2. Proper labeling and dating of food items.

3.3. Raw meat is stored at the bottom of the refrigerator to prevent cross-contamination.

4. Personal Hygiene

4.1. Employees wear clean uniforms and appropriate protective gear.

4.2. Proper handwashing facilities with soap and disposable towels are available.

4.3. Employees practice regular handwashing and use hand sanitizer when necessary.

5. Pest Control

5.1. Regular pest control measures are in place.

5.2. Gaps, cracks, and openings are sealed to prevent pest entry.

5.3. Food storage areas are kept free from crumbs and spills that attract pests.

6. Dishwashing Area

6.1. Dishwashing machines are properly maintained and sanitized.

6.2. Adequate supplies of dish soap and sanitizing solution are available.

6.3. Utensils and dishes are air-dried and stored properly.

7. Dining Area

7.1. Tables and chairs are clean and free from debris.

7.2. Condiment dispensers are clean and in good condition.

7.3. Adequate separation between tables to allow for easy cleaning.

8. Restrooms

8.1. Restrooms are clean, well-maintained, and stocked with soap and paper towels.

8.2. Trash bins have lids and are emptied regularly.

9. Food Handling Practices

9.1. Staff follows proper food handling procedures.

9.2. Employees with symptoms of illness are not allowed to handle food.

9.3. Proper food temperature control is maintained during preparation and serving.

10. Documentation

10.1. Keep records of cleaning schedules, pest control measures, and staff training.

10.2. Display health inspection certificates prominently.

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