HEALTH INSPECTION – FOOD SERVICE HEALTH PERMIT
Establishments must ensure compliance with the Food Codes and the 2013 Federal Food Code with
the 2015 supplement and have access to the regulations at the facility. (View Details)
Ready to operate? Please see the Inspection Guide here
□ Person in charge (PIC), knowledgeable, monitors food safety risks and takes
corrective actions. PIC available all operational hours
□ Employees trained in their duties and responsibilities
□ Employee illness policy to inform in a verifiable manner requirement to report
□ Separate hand wash sinks accessible and supplied for food preparation, dispensing
and warewash areas; in addition to the restrooms
□ Food contact surfaces properly designed, maintained, installed
□ Adequate NSF equipment for cooking, holding food hot & cold and to properly cool.
□ Non-food contact surfaces properly designed, maintained, installed
□ Proper storage of clean and soiled pots and pans
□ High-temp sanitizing dish machine or adequate 3 compartment sink with drainboards -
testing equipment
PLUMBING AND WASTE DISPOSAL
□ Properly plumbed potable (drinking) water and wastewater systems. No waste water
back up; proper backflow devices installed
□ Adequate number of refuse containers, clean, covered, adequate storage area.
□ Food preparation sink provided for washing fruits and vegetables
□ Mop sink provided
PHYSICAL FACILITIES
□ Clean and organized
□ Employee lockers to store clothing and personal care items
□ Sufficient storage for dry goods, servicewares, maintenance items, chemicals
□ Light fixtures above food products have protective shields properly installed
□ No evidence of rodents or insects
□ Outside storage area clean
□ Kitchen areas properly ventilated and hood inspection current
□ See the entire list of health code violations at the Mayor’s Food Court website.