COVID-19 Pre-Opening Checklist – Berger Food Safety Consulting

Establishment Details

Establishment Type*
Be sure to fill this out as different checklist items will appear for different operations
Establishment Details
Address
City
State
Zip Code
Phone
Email

This email will NOT get a copy of the inspection
Permit Number
Establishment Contact
First Last
Inspection conducted by
Inspector First Inspector Last
Section Break
Administrative

Supplies ordered in advance
- Yes
- No
- N/A
Ordering Supplies in Advance
You should be well stocked with the following to last 2-4 weeks maybe longer depending on the supply chain:
1. Non-contact thermometers to monitor employees’ temperature (this may be required by some health departments)
2. Gloves (may be color-coded for different tasks - such as white for handling food and clean equipment and black for handling soiled dishes/equipment.)
3. Facemasks
4. An EPA approved disinfectant for use against coronavirus (see information on EPA list of approved Disinfectants for use against coronavirus below).
5. A clean-up kit for vomiting and diarrheal incidents
6. Goggles - these may be needed if an employee needs to respond to an ill customer or another employee. These can often be found in clean-up kits for vomiting and diarrheal incidents.
7. Non-contact hand sanitizing wipes or gel for employees and customers.
8. Required posters (See the Reopening Action Plan)
Reference:
- EPA list of approved Disinfectants for use against coronavirus:
Note
Additional services offered
If you have new services, select the new options that have been added.
- Take-out being offered
- Delivery being offered
- Selling beer and/or wine
- Selling groceries
- Other (describe)
Adding New Services
If you’ve added new services such as delivery and take-out or selling groceries, you need to consider additional food safety and licensing/permitting considerations. Do you have enough hot holding equipment and refrigeration to hold the orders? Do you have insulated containers for food delivery? Do you have procedures in place for contact-free take-out and delivery?
If you have decided you will be selling groceries, you may need to obtain a license that will allow you to do so. Check with your regulatory authority regarding their requirements. As for selling wine and beer as part of your take-out and delivery service, this is allowed in some jurisdictions with some limitations.
For example, wine/beer must be ordered with food, they must be sold in the sealed container or bottle, there may be limits to the amount that can sold, and, the obvious, the person ordering the wine or beer must be 21 years of age or older.
Note
Training provided: food safety and COVID-19 mitigation procedures
- COVID-19 symptoms
- Proper use of PPE
- Hand washing
- Cough/sneeze etiquette
- When to stay home
- Avoid sick people
- Avoid touching eyes, nose & mouth
- Cleaning, Sanitizing and Disinfecting
- Employee Health/Susceptible Individuals
Staff Training
It is critically important that all your staff are trained. Not only do they need to understand the symptoms and basic preventative measures for COVID-19, they also need to understand the new procedures put in place to help prevent the spread to other employees and customers and understand why these procedures are in place.
The video below is a a great place to start. Meant for your employees it is about 20 minutes long and contains an overview of what your employees need for training . Just back it up with what is specific about your workplace.
The training video can also be found here: https://vimeo.com/418946926/40eae0b1bd (This link opens a new tab) or in Spanish here:
https://vimeo.com/422602673/deb7746046
In addition, the FAQ has references regarding what to do when employees are symptomatic with COVID-19 or what to do if they are exposed to a person with COVID-19. There are also many CDC posters and Youtube videos available to supplement the training. See some of the links below.
- Click on the links for training tools. Hand Washing Video: https://www.youtube.com/watch?v=d914EnpU4Fo
- CDC Poster - Symptoms of Coronavirus (COVID-19): https://www.cdc.gov/coronavirus/2019-ncov/downloads/COVID19-symptoms.pdf
- CDC Poster - How to Protect Yourself and Others: https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/prevention-H.pdf
- CDC Poster - Stop the Spread of Germs: https://www.cdc.gov/coronavirus/2019-ncov/downloads/stop-the-spread-of-germs.pdf
Here is the Spanish Version:
Note
Make sure all certificates are up to date
- Food Protection Manager
- Choke Save
- Allergy
- Food Handlers
Get Your Certificates up to Date
Most states and local municipalities require a Certified Food Protection Manager to be on site at all times. As weeks have passed since the “shelter-in-place” orders, it is possible the required certificates have expired. All expired certificates must be renewed.
The following Certified Food Protection Manager exams are Nationally Accredited Exam Organizations: Prometric, ServSafe (from The Educational Foundation of the National Restaurant Association); National Registry of Food Safety Professionals; 360training.com (Learn2Serve); Above Training/StateFoodSafety.com; and The Always Food Safety Company, LLC. You may need to check with your local regulatory authority for specific requirements.
Note
Employee illness policy up to date and Food Employee Reporting Agreement (FERA) reviewed with employees
COVID-19 symptoms and diagnoses should be included in the FERA,
- Yes
- No
- N/A
Illness Reporting Agreement
The FDA Food code requires that food employees are informed in a “verifiable manner” of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food.
This can be done by having employees review the FERA. Although the virus that causes COVID-19 is not a foodborne illness, the attached FERA includes symptoms of and the diagnosis of COVID-19.
References: Sample FERA - Download the PDF here.
Note
"Before Entering" notification posted
A notice should be available reminding employees to follow procedures when entering establishment
- Yes
- No
- N/A
Before Entering Premises - Employees
Employees must be reminded of your specific procedures when entering work. It is recommended that they wear a facemask or face covering before entering the building and wash their hands immediately upon entering the building. If a handwashing sink is not accessible where the employees enter, hand sanitizing gel (with an alcohol content of 60-95% alcohol is recommended) or wipes should be available. Also, some jurisdictions may require employee temperature checks for all employees. Check with your local regulatory authority.
Note
Section Break
Administrative Continued

Procedures developed for entering establishment
Procedures to include wearing facemasks, social distancing, washing hands, etc.
- Yes
- No
- N/A
Procedures for Entering Your Establishment
Procedures should be developed for when employees (which includes owners, managers and contractors), delivery and maintenance personnel enter the establishment to prevent contamination of the kitchen, equipment/utensils and food. It is recommended that they wear a facemask or face covering before entering the building and wash their hands immediately.
If a handwashing sink is not accessible at the entry point, hand sanitizing gel (with an alcohol content of 60-95% alcohol is recommended) or wipes should be available. You may also want to stagger employee departure and arrival times to prevent close contact in the narrow space.
Note
Procedures developed and posted for cleaning, sanitizing and disinfecting
- Yes
- No
- N/A
Procedures developed and posted for cleaning, sanitizing and disinfecting
Procedures for cleaning, sanitizing and disinfecting will vary from restaurant to restaurant. Your procedures must reference the chemicals used in your establishment (chemicals will have different directions for use) and your procedures. Are you cleaning dishes and equipment in a three bay sink or are you using a warewashing machine? If you’re using a ware washing machine, is it a “high-temp” machine or a “low-temp” machine? In the current COVID-19 era, you will have to increase the frequency of cleaning and sanitizing of your food contact surfaces. If you were cleaning and sanitizing prep tables, slicers and other food-contact surfaces once a shift or every four hours, you may need to double the frequency to twice a shift or every two hours.
Keep in mind, sanitizing and disinfecting are NOT the same thing.
Sanitizing is the process of killing 99.9% of the bacteria. This is a process used in retail food establishments to reduce bacteria to safe levels on food-contact surfaces. Disinfecting is using chemical products to kill 100% of bacteria and viruses in healthcare settings. This is now being required for frequently touched surfaces in all public settings including your restaurant.
Frequent touch areas include door handles/push plates, electronic devices including credit card readers and POS systems, phones, restroom doors, faucets, soap dispensers, railings, refrigerator door handles, etc. These frequently touched surfaces should be disinfected routinely throughout the day.
There are numerous products that are effective disinfectants against the coronavirus.
See if your disinfectants are on the EPA list.
If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.
Remember, the proper concentration and contact time for your disinfectant is required to kill the corona virus. Most of the disinfectants may NOT be used on food-contact surfaces. (Make sure to refer to the manufacturer's instructions).
Alcohol based disinfectants may be better for use on electronic devices as they evaporate quickly. Alcohol probe wipes work well for these devices. Make sure to confirm the alcohol content is between 60-95%.
*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.
Note
Procedures developed if table linens used
- Yes
- No
- N/A
Table Linens
If table linens are used, these should be changed after each guest/party use. Employees should be wearing gloves at all times. You can have up to three employees perform this - one person for removing soiled table cloths, one person for disinfecting the tables and one person for applying clean linens.
The following procedure should be followed:
1. Remove table cloth by gently folding up from the corners/sides, the backside of the table cloth should now be facing the employee.
2. Remove and put into to the used linen bag.
3. Employees must change gloves and wash hands.
4. Spray table surface with disinfectant, allow contact time for disinfectant to work.
5. Apply a clean tablecloth.
Note
Procedures for cleaning and disinfecting menus between guests developed
- Yes
- No
- N/A
Procedures for Disinfecting Menus
If you decide that you would like to continue using your laminated menus or menu covers, you must clean (if visibly soiled) and disinfect the menus or the menu covers between each use as these are frequently touched items. It is highly recommended to use single-use paper menus (that must be discarded after each use) or “electronic” menus for touchless ordering. Your menu could be downloaded onto your customers phone or you can allow your customers to order when making reservations eliminating the need for menus altogether.
If you will be using and therefore disinfecting your laminated menus or menu covers, there are numerous chemicals that are effective against the coronavirus.
See if your disinfectants are on the EPA list.
If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.
Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus.
*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.
Note
Procedures for dispensing individual condiment packets developed
- Yes
- No
- N/A
Procedures for Dispensing Condiments
Shared condiment containers such as ketchup and mustard bottles or salt, pepper and grated parmesan cheese shakers should no longer be used. Therefore, procedures need to be developed to eliminate the use of these while allowing customers access to the condiments.
Individual portion-control packets can be used in informal settings and, upon request, can be served by an employee wearing gloves. For more formal settings, condiments can be served to guests at a table in a ramekin, a small sauce dish or mini-salt cellar. These need to be removed from the table and cleaned and sanitized between each guest.
Note
Procedures and logs developed for cleaning and disinfecting frequently touched surfaces
This includes door handles, light switches etc.
- Yes
- No
- N/A
Procedures for Cleaning and Disinfecting Frequently Touched Surfaces
Frequently touched areas include door handles or push plates, electronic devices including credit card readers and POS systems, check presenters (if used), phones, restroom doors, faucets, soap dispensers, railings, refrigerator door handles, etc. These frequently touched surfaces should be disinfected routinely throughout the day. You should have written procedures in place to assure frequent touch surfaces are being disinfected.
The information should include: who is responsible for cleaning/disinfecting; what product is to be used and the directions for use; how often these surfaces will be disinfected; where the chemicals will be stored; and a reminder to wash hands for 20 seconds after handling the disinfectant. If a spray bottle is used, the name of the chemical should be on the bottle along with the mixing instructions and contact time for the disinfectant to be effective. For restroom cleaning and disinfecting, you may want to keep a log readily available to document the cleaning/disinfecting schedule.
There are numerous products that are effective disinfectants against the coronavirus.
See if your disinfectants are on the EPA list.
If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.
Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus. Most of the disinfectants may NOT be used on food-contact surfaces. (Make sure to refer to the manufacturer’s instructions).
Alcohol based disinfectants may be better for use on electronic devices as they evaporate quickly. Alcohol probe wipes work well for these devices. Make sure to confirm the alcohol content is between 60-95%.
Massachusetts Requirement
Cleaning and disinfecting logs must be available that includes the date, time and scope of cleaning and disinfecting. Here is a basic example:
Cleaning and Disinfecting Log.
*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.

Download a Sample of the Procedures Here,
Note
Vendors notified of opening date
- Yes
- No
- N/A
Notify your Vendors
This may seem obvious, but this should not be overlooked. The supply chain should be taken into account and has been affected. Some products may not be available, menus may have to be adjusted. Your vendors are experiencing the same issues as you. (i.e, less employees, distribution issues, etc . . .)
Note
Trash/recycling/pest control services notified of opening date
- Yes
- No
- N/A
Notify your Trash, Recycling and Pest Control Services
This may seem obvious, but this should not be overlooked. They have also laid off employees due to the lack of business and need to get people back on their schedules. Your pest control company should conduct an inspection prior to opening to assure there are no issues.
Note
Regulatory authority notified of opening date
- Yes
- No
- N/A
Notify the Regulatory Authorities
This may seem obvious, but this should not be overlooked. There are some jurisdictions that will require you to notify the regulatory authority and have an inspection before resuming operations.
Note
Hand sanitizing wipes/gel available at all entrances to building
- Yes
- No
- N/A
Have Hand Sanitizers Available
Hand Sanitizers (either a gel or a wipe) should be available at all entrances for anyone entering the facility. This includes employees (chef’s, general managers, servers, dishwashers, cashiers, butchers, owners, etc), vendors, delivery or maintenance personnel, customers and guests. These must be approved by the FDA and must have a minimum of 60% alcohol and no more than 95% alcohol. If possible, touchless dispensers should be used.
Ideally, a hand washing sink should be available near the employee entrance to assure easy access for the employee as they enter the facility. If a hand sink is not available, hand sanitizer must be used.
https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.htmlhttps://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html
Note
Self service (i.e. buffets, salad bars, etc.) eliminated
- Yes
- No
- N/A
Eliminate Self Service Areas
All self-service areas must be eliminated until further notice. This includes salad bars, buffets, self-serve coffee stations, etc. . . This will help with social distancing and eliminate another source of frequently touched surfaces (i.e. the dispensing utensils, the insulated milk/creamer carafes, etc. . .)
Note
Menus - cleaned and disinfected or use of single-use paper menus only
- Yes
- No
- N/A
Clean and Disinfect all your Menus
If you decide that you would like to continue using your laminated menus or menu covers, you must clean (if visibly soiled) and disinfect the menus or the menu covers between each use as these are frequently touched items. It is highly recommended to use single-use paper menus or “electronic” menus for touchless ordering. Your menu could be downloaded onto your customers phone or you can allow your customers to order when making reservations eliminating the need for menus outright.
If you will be using and therefore disinfecting your laminated menus or menu covers, there are numerous chemicals that are effective against the coronavirus.
See if your disinfectants are on the EPA list.
If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well. Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus.

There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.
Note
Electronic Pagers ("Buzzers") eliminated
- Yes
- No
- N/A
Electronic Pagers (“Buzzers”)
Electronic pagers (“buzzers”) may not be provided for guests as an alert that their table is ready. Texting, video screens, or audio announcements must be used for this notification
Note
Shared condiment bottles or containers eliminated
- Yes
- No
- N/A
Condiment Containers Eliminated
Shared condiment containers such as ketchup and mustard bottles or salt, pepper and grated parmesan cheese shakers should no longer be used.
Individual portion-control packets can be used in informal settings and, upon request, can be served by an employee wearing gloves. For more formal settings, condiments can be served to guests at a table in a ramekin, a small sauce dish or mini-salt cellar.
Note
Forks/knives/spoons protected from contamination
Table settings maybe a thing of the past
- Yes
- No
- N/A
Protect Guest Utensils from Contamination
All utensils must be protected from contamination. Depending on your operation, you may want to wrap the utensils in linen (or paper) before placing them on the table. You may want to place the utensils on the table after guests are seated.
You can also use pre-wrapped single-use utensils (i.e. plastic, disposable wood or even bamboo) that are discarded or recycled when they have been used. Employees must wash their hands and wear gloves before handling utensils.
Note
Section Break
Social Distancing

Table/chair spacing in dining room(s)
MA prohibits seating at the bar, more than 6 people per party and directional hallways/pathways for foot traffic.
- Yes
- No
- N/A
Spacing out your Dining Room
The dining room’s tables and chairs must be set up so that there is at least 6 feet between each of the parties. Test the spacing with the chairs pulled out from the tables. You will probably have to reduce capacity by at least 50%. If you have a private dining room/lounging areas, consider using it as regular restaurant seating.
Dining room bars should adhere to the same policy as the regular dining room. Ensure guests are distanced from your bartender. Standing or waiting for tables inside the bar or the dining room should not be allowed.
No parties or gatherings larger than 10 people are allowed. Reservations should be required.
Massachusetts Specific Requirements:

Restaurants may not seat customers at the bar. However, the bar area may be used for additional seating if the tables can be spaced allowing for the 6 ft. distancing.
The size of any party at dining tables may not exceed 6 people.
Restaurants must establish directional hallways and pathways for foot traffic if possible with clear signage regarding directions.
Note
"Restroom Etiquette"
Control spacing of people in restrooms
- Yes
- No
- N/A
Restroom Etiquette
Notices should be posted that highlight the maximum number of people using the restrooms at any given time. The number of guests should not exceed the number of stalls or urinals. If urinals are close together, block every other urinal to meet the social distancing guidelines.
In addition, an employee should be available to monitor the number of people using the restrooms to assure the maximum number of people is not exceeded and to assure people are not crowded outside of the restrooms.
Note
Work teams organized to minimize spread of disease
- Yes
- No
- N/A
Back of House Distancing

If possible organize “work teams” or “work groups” to help minimize the spread of disease and disruption to your operation in the event that employees begin to develop COVID-19 symptoms. This will prevent the entire employee pool from potentially becoming ill.
Do your best to keep as much distance as possible between employees.
Note
Work space staggered / spaced for social distancing
- Yes
- No
- N/A
Stagger/Space Work-Stations if Possible

Put physical barriers (i.e. trash cans, chairs, or construction cones) between employee work stations to help prevent inadvertent contact.

You may want to identify one person as a runner so only one person is crossing the kitchen
Note
Employee break rooms eliminated or set up for 6-foot distancing
- Yes
- No
- N/A
Social Distancing in Break Rooms
Employee break rooms should not be used until further notice or should be set up to allow for appropriate social distancing – 6 feet between employees.
Note
Section Break
Cold Storage

Refrigerators and freezers cleaned
- Yes
- No
- N/A
Refrigerators and Freezers Cleaned
All refrigerators and freezers must be thoroughly cleaned. If there is any food remaining in the refrigerator, the safety of these items must be determined. Any sealed product in the refrigerator that is expired should be discarded.
If any open ready-to-eat, time/temperature control for safety food items have been held in the refrigerator for more than the 7 days (or if items have been held in the refrigerator without any expiration date or date-marking), they must be discarded.
Note
Refrigerated food items stored at 41°F (5°C) or lower
- Yes
- No
- N/A
Refrigerated Food at 41°F (5°C) or Lower
The temperature of various food items in each of the refrigerators should be checked to assure the unit is able to maintain product temperatures of 41°F (5°C) or lower. If possible or applicable, two items should be checked – one from the coldest place of the refrigerator and one from the warmest place. If either temperature is above 41°F (5°C), the refrigerator must be repaired.
Note
Mechanical thermometer available in refrigerated units
Thermometers must placed in the warmest part of refrigerators
- Yes
- No
- N/A
Mechanical Thermometer in Refrigerated Units

These should be hung in the warmest part of the unit and calibrated to +/-3°F (1.5°C). Reminder that the warmest part of your units will be determined by taking product temperatures. (This will depend on the circulation in your refrigeration unit).
Note
Food stored to prevent cross-contamination
The order of food top to bottom is important to food safety
- Yes
- No
- N/A
Food Stored to Prevent Cross-contamination
Food must be stored to prevent cross-contamination. If raw and ready-to-eat (RTE) foods are stored in a refrigerator or freezer, the following is the proper order from top to bottom:
1. Ready-to-eat (RTE) food
2. Whole fish (fresh or saltwater finfish, crustaceans, mollusks and other forms of aquatic life such as alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such fish.)
3. Whole meat (beef, pork, goat, lamb and wild game such as reindeer, elk, deer, antelope, rabbit, water buffalo and bison)
4. Ground fish / meat
5. Poultry (chicken, turkey, duck, geese, guineas, ratites, or squab)
Note
Expiration dates / date-marking acceptable
- Yes
- No
- N/A
Exp. Dates / Date-Marking
1. Any expired products that are held in the refrigerator must be discarded.
2. Any ready-to-eat (RTE), time/temperature for safety (TCS) food that has been prepared on site that are held in the refrigerator must be discarded if they are held beyond 7 days of being prepared. Preparation day counts as day number 1.
3. Any opened container of a RTE, TCS food prepared and packaged by a food processing plant that are held in the refrigerator must be discarded if they are held beyond 7 days of being opened. The open date counts as day number 1.
Note
Frozen food is frozen solid
Look for evidence of thawing evaluated (i.e. ice crystals)
- Yes
- No
- N/A
Note
Discard soft "Frozen" food or frozen food
Discard the foods that have any evidence of thawing
- Yes
- No
- N/A
Note
Expired or unsafe food that is not immediately discarded labeled, "Do Not Use"
- Yes
- No
- N/A
Expired or Unsafe Food
Expired and/or unsafe food may not be served, sold or consumed. If these cannot be discarded or returned immediately, these must be placed in a designated location that is separate from all other food. This designated area must be labeled “DO NOT USE”. For insurance purposes, the amount of discarded food should be documented.
Note
Section Break
Cleaning, Sanitizing and Disinfecting

Food contact surfaces cleaned and sanitized
- Yes
- No
- N/A
Food Contact Surfaces Cleaned and Sanitized
It is important to assure that all food-contact surfaces have been cleaned and sanitized properly. If using a three bay sink, the following procedures must be followed:
1. Pre-soak and scrape off food debris.
2. Wash in the first/wash bay with a clean soap solution. The water temperature requirement is a minimum of 110°F (43°C).
3. Rinse in the second/rinse bay with water (preferably hot), this sink can be filled or the water can be flowing. All of the soap solution must be removed prior to the sanitize step.
4. Sanitize in third/sanitize bay using the proper chemical concentration, the proper temperature and contact time. (Refer to the manufacturer’s instructions) Sanitizers must be tested with an unexpired test kit. See below for Chemical concentrations.
5. Allow the equipment to air dry
Chemical concentrations are measured in parts per million (ppm)
- Chlorine - 50-100ppm (Refer to the manufacturer’s instructions)
- Quats - (Refer to the manufacturer’s instructions)
- Iodine - 12.5 to 25ppm
When Cleaning and sanitizing large food contact surfaces such prep tables or clean-in-place equipment), the same procedures described above must be followed.
Note
Method(s) used for warewashing
- High temperature machine
- Low temp. (chemical) machine
- Manual: Three Bay Sink
Method(s) Used for Warewashing

There are three methods to properly clean and sanitize your food service equipment.

• Three bay sink (a tank for washing, rinsing and sanitizing and a drainboard on either side)

• High temperature dish machine

• Low temperature dish machine
Dish machine (Final rinse 180°F-194°F)
- Yes
- No
- N/A
High Temp Dish Machine (Final Rinse 180°F-194°F)
As it has been weeks or even months since you have been open, it is important to make sure that the high temperature dish machine is clean and operating properly. The temperature of the final rinse as it enters the manifold may not be more than 194°F (90°C) as it will come out as steam and not effectively sanitize the food contact surfaces. Check the thermometer on the machine to assure the final rinse temperature is 180°F (82°C) to 194°F (90°C).
In addition, you should also verify the final rinse temperature by using a temperature measuring device or an irreversible test strip.
It is important to note that the temperature of the water can drop 20°F after it leaves the manifold, so you should check to ensure the temperature at the food-contact surfaces of the equipment is hitting the proper final rinse temperature between 150°F (66°C) and 165°F (74°C) depending on the type of machine in your establishment.
Test strips like the one below are tied to the dishrack and run through the dish machine. The dark-colored stripe will change to orange if the water temperature is 160°F (71°C). These are not reusable. There are many strips on the market, so read the manufacturer’s instructions prior to use.

There are digital temperature measuring devices available and are reusable. These only require battery replacements. (Read the manufacturer’s instructions for these units prior to use).

Here are the requirements for the different types of dish machines per the FDA Food Code:
1. For a stationary rack, single temperature machine, 74°C (165°F);
2. For a stationary rack, dual temperature machine, 66°C (150°F);
3. For a single tank, conveyor, dual temperature machine, 71°C (160°F);
4. For a multi-tank, conveyor, multi-temperature machine, 66°C (150°F).
Note
Irreversible test strip/temp. measuring device available
- Yes
- No
- N/A
Irreversible Test Strip/Temp Measuring Device
It is important to note that the temperature of the water can drop 20°F after it leaves the manifold. To ensure the temperature at the food-contact surfaces of the equipment is hitting the proper final rinse temperature of 160°F (71°C), you must use some type of irreversible registering temperature indicator.
Irreversible test strips like the one below are tied to the dishrack and run through the dish machine. The dark-colored stripe will change to orange if the surface temperature is 160°F (71°C). These are not reusable. There are many strips on the market, read the manufacturer’s instructions prior to use.
There are digital temperature measuring devices available that are reusable. These only require battery replacements. (Read the manufacturer’s instructions for these units prior to use).
Note
Dish machine (Chlorine - as per manufacturer's instructions)
- Yes
- No
- N/A
Low Temp Dish Machine(s) (Chlorine)

As it has been weeks or even months since you have been open, it is important to make sure that the low temperature dish machine is clean and operating properly. These machines are required to have a minimum wash/rinse temperature of 120°F (49°C). Chlorine, which is the most common chemical used for low temperature machines, is dispensed during the final rinse cycle that will sanitize the equipment. The concentration should be between 50-100ppm or what is recommended by the manufacturer - see the manufacturer’s instructions. You are required to have an unexpired chlorine test kit available.

• Employees must be trained properly and monitor the wash/rinse temperature and chlorine concentration to ensure the proper sanitization of your equipment.
Note
Three bay sink set up correctly
Check all the below that are correct
- Wash temperature a minimum of 110°F
- Chemical sanitize bay - min. 75°F for Quats/min. 55°F for chlorine
- Thermometer available for 3-bay sink
Three Bay Sink Set Up

As it's been weeks or even months since you have been open, it is important to make sure that the temperatures for the wash and sanitize tanks are appropriate, that the sanitizing chemicals being used are being dispensed and are at the proper concentrations and that a thermometer is available at the sink the measure the temperatures.

The wash bay: The water must be maintained at a minimum of 110°F (43°C).

Rinse bay: This sink can be filled with hot water or you may use hot flowing water.

Sanitize bay: You can sanitize by heat or chemical in this bay but chances are good you're using chemical sanitizers.

Three chemical sanitizers you can use in the retail food industry are chlorine, iodine, or a quaternary ammonium compound (Quats).

These chemicals shall be applied in accordance with the EPA-registered label use instructions. They each have temperature and contact times requirements that are required to kill 99.999% of germs. Refer to the manufacturer’s instructions for each.
Note
Proper test strips for sanitizers provided
Test strips do expire and are specific to the sanitizer
- Yes
- No
- N/A
Proper Test Strips for Sanitizers Provided
Make sure you're using the proper test strips for the type of sanitizing solution you are using. These do expire, check those dates!
Note
Soap and sanitizing solutions available in prep areas
- Yes
- No
- N/A
Soap and Sanitizer in Prep Areas

Soap and sanitizers must be provided and available for use during all hours of operation. Make sure these are properly labeled. The sanitizing solutions should be mixed to the proper chemical concentration and verified with proper testing kit.

As with all chemicals, these must be stored away from food and food-contact surfaces and sanitizing buckets must be stored off the floor.
Note
Chemical dispensers working properly
- Yes
- No
- N/A
Chemical dispensers working properly

Confirm that all the chemical dispensers are working properly. These should be checked to assure that they are mixing the chemicals to the proper concentrations.

A test kit should be used to verify the proper concentration for your sanitizing solutions and/or your chemical technician can make a site visit before opening to assure proper functioning.
Note
Frequent-touch surfaces disinfected
This includes door handles, switches, push plates and more...
- Yes
- No
- N/A
Frequently Touched Surfaces Disinfected
All frequently touched surfaces must be disinfected. Keep in mind that sanitizing and disinfecting are not the same thing.
Sanitizing is the process of killing 99.9% of the bacteria. This is a process used in retail food establishments to reduce bacteria to safe levels on food-contact surfaces. Disinfecting is using chemical products to kill 100% of bacteria and viruses in healthcare settings. This is now being required for frequently touched surfaces in all public settings including your restaurant.
Frequently touched areas include door handles/push plates, electronic devices including credit card readers and POS systems, phones, restroom doors, faucets, soap dispensers, railings, refrigerator door handles, etc. These frequently touched surfaces should be disinfected routinely throughout the day.
There are numerous products that are effective disinfectants against the coronavirus. See if your disinfectants are on the EPA list.
If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well. Remember, the proper contact time for your disinfectant is required to kill the coronavirus. Most of the disinfectants may NOT be used on food-contact surfaces. (Make sure to refer to the manufacturer's instructions). Alcohol based disinfectants may be better for use on electronic devices as they evaporate quickly. Alcohol probe wipes work well for these devices. Make sure to confirm the alcohol content is between 60-95%. *There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.
Note
Ice machine(s) cleaned and sanitized
The ice machines must be cleaned and sanitized according to the manufacturer’s instructions.
- Yes
- No
- N/A
Cleaning and Sanitizing Ice Machine(s)
The ice machines must be cleaned and sanitized according to the manufacturer’s instructions. These should NOT be disinfected.
Note
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Temperature Control

Hot holding equipment able to maintain food at 135°F (57°C) or higher
- Yes
- No
- N/A
Hot Holding Equipment- Keeps Product at 135°F (57°C) or higher

Hot holding equipment is intended to keep hot food hot - it is not intended to heat or reheat food. Hot holding equipment such as a steam table or hot box can be tested by placing a hot food item (or even hot water) that is 135°F (57°C) or higher into the unit.

The product should be checked in 30 to 60 minutes. If the product stays at 135°F (57°C) or higher, the equipment should be assumed to be working properly. If the temperature drops below 135°F (57°C) and the unit is set to the highest temperature, it needs to be repaired.
Note
Cold holding equipment able to maintain food at 41°F (5°C) or lower
- Yes
- No
- N/A
Cold Holding Equipment- Maintain Product at 41°F (5°C) or Lower
Most reach-in refrigerators are intended to keep cold food cold. Unlike a walk-in refrigerator, they are not able to cool products quickly enough from ambient or warm/hot temperatures.
Check the temperature of any solid or liquid item in the refrigerator to assure 41°F (5°C) or lower. If your refrigerators are empty, you can place a small cup of cold water in the unit and use this to confirm it is able to maintain product temperatures. Make sure to check the temperature after in 30-60 minutes.

Make sure to check temperatures in different areas of the unit as the location of the compressor can cause a different temperature. For example, if the compressor is located on the top, food products on the bottom shelf could be as much as 5°F-10°F higher. Do not overload the shelving in these units as it may inhibit proper circulation.
Note
Thermometers available and calibrated
- Yes
- No
- N/A
Food Thermometers Ready and Calibrated
Make sure you have your thermometers available and calibrated. You can calibrate a thermometer by using the “Ice Point Method” To do this,
1. Pack a small hotel pan/container with ice.
2. Add water to fill all the air gaps between the ice.
3. Insert the thermometer in the ice, do not touch the bottom or sides of the container.
4. The thermometer should read 32°F (0°C)
You should also have a supply of probe wipes to sanitize the thermometer before and after each use.
Note: Some probe thermometers are instant read.
Bi-metallic stem thermometers require up to 10 seconds in the ice bath, for the accurate temperature, and they must be submerged to the dimple that is located on the stem.
Note
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Facility

Hood(s) tested, operating properly, clean and recently serviced
- Yes
- No
- N/A
Hoods Tested and Serviced
If you’ve been closed, check with your hood service company. The next required service date may be obsolete as the equipment has not been in use. Although the hood sticker has the required month for the next service, the cleaning date may be pushed to another month. If this cleaning date is modified, written documentation from your ventilation company will be required by the regulatory authority.
Note
Light bulbs working throughout establishment
- Yes
- No
- N/A
Note
Hand washing sinks are functional and meet the following criteria:
Check all that are in compliance
- Hot Water 100°F or above
- Stocked with soap
- Stocked with paper towels
- Trash receptacle
- Sink is not obstructed
Notes
Restrooms are fully functional and meet the following criteria:
Check all that are in compliance
- Hot Water 100°F or above
- Stocked with soap
- Stocked with paper towels
- Trash Receptacle
- Stocked with toilet Paper
Notes
The following items are functional and have been serviced as necessary:
Check all that are in compliance
- Circuit breakers
- Sewage pumps
- Water heater
- HVAC
- Grease trap(s)
Note
Have you been closed for more than 7 days?
- Yes
- No
Water Interruption
If it has been more than 7 days since you have closed the doors, you need to flush all facility water supply lines to prevent mold and bacteria from causing illness.
1. Flush all pipes / faucets
2. Run cold-water faucets for at least 5 minutes.
3. Equipment with waterline connections such as post-mix beverage machines, spray misters, coffee or tea urns, ice machines, glass washers, dishwashers, and other equipment with water connections must be flushed, cleaned, and sanitized in accordance with manufacturer’s instructions.
4. Remove and replace any water filter (pads or cartridges or similar) that may be connected to any water lines. For example: Ice machine filter, water fountains, beverage units and similar.
5. Run water softeners through a regeneration cycle.
6. Drain reservoirs in tall buildings.
7. Flush drinking fountains: run continuously for 5 minutes.
Ice Machine Sanitation:
1. Flush the water line to the machine inlet
2. Close the valve on the water line behind the machine and disconnect the water line from the machine inlet.
3. Open the valve, run 5 gallons of water through the valve and dispose of the water.
4. Close the valve.
5. Reconnect the water line to the machine inlet.
6. Open the valve.
7. Flush the water lines in the machine.
8. Turn on the machine.
9. Make ice for 1 hour and dispose of the first batch of ice.
10. Clean and sanitize all parts and surfaces that come in contact with water and ice, following the manufacturer’s instructions.
Water heaters may need to be disinfected and flushed to remove any contaminated water. Some types of water treatment devices may need to be disinfected and flushed to remove any contaminated water. Some types of water treatment devices may need to be disinfected or replaced before being used. Check with the manufacturer for details.
Has equipment been flushed, cleaned and sanitized
(Warewashing machines, ice machines, beverage mixing, spray misting machines, etc. must be flushed as mold and bacteria could be present.)
- Yes
- No
Water Interruption

It is always safest to flush all facility water supply lines after a water supply is restored to service just in case any contaminants may have entered into the water supply.
1. Flush all pipes / faucets
2. Run cold-water faucets for at least 5 minutes.
3. Equipment with waterline connections such as post-mix beverage machines, spray misters, coffee or tea urns, ice machines, glass washers, dishwashers, and other equipment with water connections must be flushed, cleaned, and sanitized in accordance with manufacturer’s instructions.
4. Remove and replace any water filter (pads or cartridges or similar) that may be connected to any water lines. For example: Ice machine filter, water fountains, beverage units and similar.
5. Run water softeners through a regeneration cycle.
6. Drain reservoirs in tall buildings.
7. Flush drinking fountains: run continuously for 5 minutes.
Ice Machine Sanitation:
1. Flush the water line to the machine inlet
2. Close the valve on the water line behind the machine and disconnect the water line from the machine inlet.
3. Open the valve, run 5 gallons of water through the valve and dispose of the water.
4. Close the valve.
5. Reconnect the water line to the machine inlet.
6. Open the valve.
7. Flush the water lines in the machine.
8. Turn on the machine.
9. Make ice for 1 hour and dispose of the first batch of ice.
10. Clean and sanitize all parts and surfaces that come in contact with water and ice, following the manufacturer’s instructions.
Water heaters may need to be disinfected and flushed to remove any contaminated water. Some types of water treatment devices may need to be disinfected and flushed to remove any contaminated water. Some types of water treatment devices may need to be disinfected or replaced before being used. Check with the manufacturer for details.
Note
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Market

Procedures developed for routinely cleaning and disinfecting grocery carts and baskets
- Yes
- No
- N/A
Procedures for Routinely Cleaning and Disinfecting Carts and Baskets
Procedures must be developed for cleaning and disinfecting grocery carts and baskets. These must include who will be responsible for this task, how often they are to be cleaned and disinfected, how to clean and disinfect and the chemicals that are to be used.
The carts and baskets should be cleaned with a soap and water solution or a pressure sprayer. Then, they must be disinfected. There are numerous products that are effective disinfectants against the coronavirus. See if your disinfectants are on the EPA list.
Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus. (Make sure to refer to the manufacturer’s directions for use).
*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets
Note
Grocery carts and baskets cleaned and disinfected
- Yes
- No
- N/A
Cleaning and Disinfecting Grocery Carts and Baskets

All grocery carts and baskets must be cleaned and disinfected at least once daily. The carts and baskets should be cleaned with a soap and water solution or a pressure sprayer. Then, they must be disinfected. There are numerous products that are effective disinfectants against the coronavirus.
See if your disinfectants are on the EPA list.
If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.
Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus. (Make sure to refer to the manufacturer’s directions for use).
*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets.
Note
Re-usable bags not allowed by customers
- Yes
- No
- N/A
Re-Useable Shopping Bags
Due to State and Local regulations and best practices, reusable shopping bags are not allowed or are discouraged in stores until further notice.
Note
"Senior Only" hours established and posted
A great gesture to the community
- Yes
- No
- N/A
Note
Procedures to assure social distancing are developed
- Yes
- No
- N/A
Procedures on Social Distancing for Markets
Specific procedures for social distancing must be developed and reviewed with all employees. The LSU College of Agriculture published a Public Health Emergency Response for Retail Store Managers reference guide to help managers develop procedures for social distancing. It also guides managers on how to map-out their stores to identify the high-risk areas.
Here is the link to the LSU reference guide.
Note
Ropes and/or tape for social distancing set up at check-out counters and high risk areas
- Yes
- No
- N/A
Social Distancing in Checkout Counters and High Risk Areas
Ropes and/or tape should be set up throughout the store to demonstrate 6-foot spacing and pathways to assure proper social distancing while shopping or checking-out. If possible, signs should be hung at eye level with instructions for spacing and notices posted requesting that people limit the number of family members shopping. Narrow aisles should be designated as one way.
Note
Procedures for maintaining sanitizing wipes at store/market entrances developed
- Yes
- No
- N/A
Procedures for maintaining sanitizing wipes at store/market entrances developed
Specific procedures to assure hand sanitizing gel or wipes are available at all times must be developed. These procedures should include the person or the job title for the person who is responsible for checking the supply level, the frequency in which the supply level is monitored, the location for the back up supplies, and most importantly, the back up plan in case there is a shortage.
https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.htmlhttps://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html
Note
Sanitizing wipes at store/market entrances provided
- Yes
- No
- N/A
Sanitizing Wipes at Entrances
Sanitizing wipes dispensers should be provided at all guest entrances to allow guests to wipe down their shopping carts and baskets. These must be a touch-free dispenser.
Note
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Signature

Additional Notes
Signature
Signed by
First Last
Inspection Date*
MM slash DD slash YYYY
Email an additional copy of this Inspection to
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Save and Continue Later

Establishment Details

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Administrative

Ordering Supplies in Advance

You should be well stocked with the following to last 2-4 weeks maybe longer depending on the supply chain:

Non-contact thermometers to monitor employees’ temperature (this may be required by some health departments)

Gloves (may be color-coded for different tasks - such as white for handling food and clean equipment and black for handling soiled dishes/equipment.)

Facemasks

An EPA approved disinfectant for use against coronavirus (see information on EPA list of approved Disinfectants for use against coronavirus below).

A clean-up kit for vomiting and diarrheal incidents

Goggles - these may be needed if an employee needs to respond to an ill customer or another employee. These can often be found in clean-up kits for vomiting and diarrheal incidents.

Non-contact hand sanitizing wipes or gel for employees and customers.

Reference:

Adding New Services

For example, wine/beer must be ordered with food, they must be sold in the sealed container or bottle, there may be limits to the amount that can sold, and, the obvious, the person ordering the wine or beer must be 21 years of age or older.

The video below is a a great place to start. Meant for your employees it is about 20 minutes long and contains an overview of what your employees need for training . Just back it up with what is specific about your workplace.

In addition, the FAQ has references regarding what to do when employees are symptomatic with COVID-19 or what to do if they are exposed to a person with COVID-19. There are also many CDC posters and Youtube videos available to supplement the training. See some of the links below.

Get Your Certificates up to Date

Most states and local municipalities require a Certified Food Protection Manager to be on site at all times. As weeks have passed since the “shelter-in-place” orders, it is possible the required certificates have expired. All expired certificates must be renewed.

Illness Reporting Agreement

The FDA Food code requires that food employees are informed in a “verifiable manner” of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food.

This can be done by having employees review the FERA. Although the virus that causes COVID-19 is not a foodborne illness, the attached FERA includes symptoms of and the diagnosis of COVID-19.

Before Entering Premises - Employees

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Administrative Continued

Procedures for Entering Your Establishment

If a handwashing sink is not accessible at the entry point, hand sanitizing gel (with an alcohol content of 60-95% alcohol is recommended) or wipes should be available. You may also want to stagger employee departure and arrival times to prevent close contact in the narrow space.

Procedures developed and posted for cleaning, sanitizing and disinfecting

Keep in mind, sanitizing and disinfecting are NOT the same thing.

Frequent touch areas include door handles/push plates, electronic devices including credit card readers and POS systems, phones, restroom doors, faucets, soap dispensers, railings, refrigerator door handles, etc. These frequently touched surfaces should be disinfected routinely throughout the day.

There are numerous products that are effective disinfectants against the coronavirus.

If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.

Remember, the proper concentration and contact time for your disinfectant is required to kill the corona virus. Most of the disinfectants may NOT be used on food-contact surfaces. (Make sure to refer to the manufacturer's instructions).

Alcohol based disinfectants may be better for use on electronic devices as they evaporate quickly. Alcohol probe wipes work well for these devices. Make sure to confirm the alcohol content is between 60-95%.

*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.

Table Linens

The following procedure should be followed:

Remove table cloth by gently folding up from the corners/sides, the backside of the table cloth should now be facing the employee.

Remove and put into to the used linen bag.

Employees must change gloves and wash hands.

Spray table surface with disinfectant, allow contact time for disinfectant to work.

Apply a clean tablecloth.

Procedures for Disinfecting Menus

If you will be using and therefore disinfecting your laminated menus or menu covers, there are numerous chemicals that are effective against the coronavirus.

If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.

Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus.

*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.

Procedures for Dispensing Condiments

Shared condiment containers such as ketchup and mustard bottles or salt, pepper and grated parmesan cheese shakers should no longer be used. Therefore, procedures need to be developed to eliminate the use of these while allowing customers access to the condiments.

Procedures for Cleaning and Disinfecting Frequently Touched Surfaces

There are numerous products that are effective disinfectants against the coronavirus.

If you use EcoLab products, the Peroxide Multi Surface Cleaner and Disinfectant and Mikro-Quat are on the EPA list of disinfectants against the coronavirus. In addition, many of the Clorox products are on the approved list as well.

Remember, the proper concentration and contact time for your disinfectant is required to kill the coronavirus. Most of the disinfectants may NOT be used on food-contact surfaces. (Make sure to refer to the manufacturer’s instructions).

Alcohol based disinfectants may be better for use on electronic devices as they evaporate quickly. Alcohol probe wipes work well for these devices. Make sure to confirm the alcohol content is between 60-95%.

Massachusetts Requirement

Cleaning and disinfecting logs must be available that includes the date, time and scope of cleaning and disinfecting. Here is a basic example:

*There can be chemical interactions when chemicals are mixed that are deadly so make sure to review the Safety Data Sheets (SDS). Call your chemical supply company if necessary.

Notify your Vendors

Notify your Trash, Recycling and Pest Control Services

This may seem obvious, but this should not be overlooked. They have also laid off employees due to the lack of business and need to get people back on their schedules. Your pest control company should conduct an inspection prior to opening to assure there are no issues.

Notify the Regulatory Authorities

This may seem obvious, but this should not be overlooked. There are some jurisdictions that will require you to notify the regulatory authority and have an inspection before resuming operations.

Have Hand Sanitizers Available

Ideally, a hand washing sink should be available near the employee entrance to assure easy access for the employee as they enter the facility. If a hand sink is not available, hand sanitizer must be used.

Eliminate Self Service Areas

Clean and Disinfect all your Menus

If you will be using and therefore disinfecting your laminated menus or menu covers, there are numerous chemicals that are effective against the coronavirus.

Electronic pagers (“buzzers”) may not be provided for guests as an alert that their table is ready. Texting, video screens, or audio announcements must be used for this notification

Condiment Containers Eliminated

Shared condiment containers such as ketchup and mustard bottles or salt, pepper and grated parmesan cheese shakers should no longer be used.

Individual portion-control packets can be used in informal settings and, upon request, can be served by an employee wearing gloves. For more formal settings, condiments can be served to guests at a table in a ramekin, a small sauce dish or mini-salt cellar.

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Protect Guest Utensils from Contamination

All utensils must be protected from contamination. Depending on your operation, you may want to wrap the utensils in linen (or paper) before placing them on the table. You may want to place the utensils on the table after guests are seated.

You can also use pre-wrapped single-use utensils (i.e. plastic, disposable wood or even bamboo) that are discarded or recycled when they have been used. Employees must wash their hands and wear gloves before handling utensils.

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Social Distancing

Spacing out your Dining Room

Dining room bars should adhere to the same policy as the regular dining room. Ensure guests are distanced from your bartender. Standing or waiting for tables inside the bar or the dining room should not be allowed.

No parties or gatherings larger than 10 people are allowed. Reservations should be required.

Put physical barriers (i.e. trash cans, chairs, or construction cones) between employee work stations to help prevent inadvertent contact.

You may want to identify one person as a runner so only one person is crossing the kitchen