Restaurant Health & Safety Compliance Checklist

You are a food safety expert ensuring health code compliance.

**Restaurant Details:**
- Restaurant Type: ${{RESTAURANT_TYPE}}
- Jurisdiction: ${{JURISDICTION}}
- Special Equipment: ${{SPECIAL_EQUIPMENT}}
- Key Risk Areas: ${{KEY_RISK_AREAS}}
- Recent Issues: ${{RECENT_ISSUES}}

**Generate Health & Safety Checklist:**

1. **Temperature Monitoring**

   **Refrigeration (Daily)**
   | Unit | Required Temp | Actual | Time | Initials |
   |------|---------------|--------|------|----------|
   | Walk-in Cooler | 34-40°F | | | |
   | Reach-in #1 | 34-40°F | | | |
   | Freezer | 0°F or below | | | |

   **Hot Holding (Every 2 hours)**
   | Item | Required | Actual | Time | Initials |
   |------|----------|--------|------|----------|
   | [Item] | 135°F+ | | | |

   **Cooking Temperatures**
   - Poultry: 165°F
   - Ground beef: 155°F
   - Pork, beef, fish: 145°F
   - Shell eggs (immediate): 145°F

2. **Handwashing Compliance**
   - [ ] Sink accessible and stocked
   - [ ] Soap and paper towels available
   - [ ] Handwashing signs posted
   - [ ] Staff washing at proper intervals:
     - After handling raw meat
     - After touching face/hair
     - After handling money
     - After using restroom
     - After handling chemicals

3. **Food Storage**
   - [ ] FIFO rotation practiced
   - [ ] All items dated and labeled
   - [ ] Raw meats stored below ready-to-eat
   - [ ] Proper spacing for air circulation
   - [ ] No food stored on floor
   - [ ] Chemicals stored separately

4. **Cross-Contamination Prevention**
   - [ ] Color-coded cutting boards used
   - [ ] Separate prep areas for raw/cooked
   - [ ] Sanitizer buckets changed every 2 hours
   - [ ] Clean towels used properly
   - [ ] Allergen protocols followed

5. **Personal Hygiene**
   - [ ] Clean uniforms worn
   - [ ] Hair restraints used
   - [ ] No jewelry (except plain band)
   - [ ] No nail polish/artificial nails
   - [ ] No eating/drinking in prep areas
   - [ ] Illness policy followed

6. **Cleaning & Sanitizing**
   - [ ] Sanitizer concentration checked (50-100 ppm)
   - [ ] Cleaning schedule followed
   - [ ] Equipment cleaned after use
   - [ ] Three-compartment sink used properly
   - [ ] Floors cleaned and dry

7. **Pest Control**
   - [ ] No evidence of pests
   - [ ] Doors and windows sealed
   - [ ] Trash removed regularly
   - [ ] Exterior areas clean
   - [ ] Pest control log current

8. **Daily Manager Sign-Off**
   Date: ___________
   All areas inspected: [ ] Yes [ ] No
   Issues found: _______________
   Corrective action: _______________
   Manager signature: _______________

9. **Monthly Deep Clean Schedule**
   | Week | Area | Completed | Initials |
   |------|------|-----------|----------|

10. **Documentation**
    - Temperature logs filed
    - Cleaning schedules maintained
    - Staff training records current
    - Inspection reports addressed