Quick answer
Inspectors check that gloves are available at every hand contact station, that sanitizer buckets and test strips are in use at the right concentration, that food is date labeled, and that hand sinks are stocked with soap and paper towels. Each of those is a supply problem before it is a training problem, and all of them cost very little to fix.
Gloves at every station
California requires a barrier between bare hands and ready to eat food. Inspectors look for gloves within reach at every station that handles ready to eat items, in sizes that fit the people working there. Stock at least two sizes per station and keep a backup case in the storeroom. Nitrile holds up better than vinyl for anything hot or greasy; poly gloves are fine for quick, dry tasks like bagging.
Sanitizer you can prove
A red sanitizer bucket on the line is not enough; the inspector will ask for test strips and may check the concentration. Keep chlorine or quat test strips next to every bucket, change solution on a schedule, and label the bucket. Wiping cloths live in the bucket between uses, not on the counter.
Date labels on everything
Prepared food held more than 24 hours needs a date. Dissolvable or removable day of the week labels on deli containers are the easiest system to keep up with, and inspectors like them because they are visible from across the walk in. Buy the matching deli containers and lids by the case so prep always has the right size.
Hand sinks that are actually stocked
An empty soap dispenser or missing paper towels at a hand sink is one of the most common citations and the cheapest to avoid. Put soap, roll towels and a trash can at every hand sink, and add "check hand sinks" to the opening and closing checklist.
Hair restraints and thermometers
Hairnets or hats for everyone handling food, and a probe thermometer that is actually on the line. Keep a box of hairnets by the time clock and a spare thermometer in the office; both are inexpensive and both get asked about.
Trash and floors
Lined, covered trash cans in the kitchen and a dumpster lid that closes. Can liners sized to the can prevent the overflow that attracts pests. Floor care matters too: degreaser, a mop that is not the same one used in the restroom, and a drying rack for mops.
A ten minute pre inspection walk
- Gloves and sizes at every station.
- Sanitizer buckets at concentration, test strips present.
- Date labels on prepped food in the walk in.
- Soap and towels at every hand sink.
- Hairnets on, probe thermometer out.
- Trash lined and covered.
Every item on that list is something we stock by the case. If you want a food safety restock bundled with your regular order, ask when you build your quote.
Frequently asked questions
What gloves do health inspectors look for?
Gloves within reach at every station that handles ready to eat food, in sizes that fit your staff. Nitrile for hot or greasy work, poly for quick dry tasks like bagging.
Do I need sanitizer test strips?
Yes. Inspectors expect you to be able to show sanitizer concentration. Keep chlorine or quat test strips next to every sanitizer bucket.
What is the easiest date labeling system?
Day of the week dissolvable or removable labels on deli containers. They are visible from across the walk in and come off clean in the dish pit.
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