Many inspection findings in restaurant kitchens trace back to equipment, not habits: a reach-in running warm, a hand sink without hot water, a leaking drain. Walk your kitchen with this list a week before your inspection window.
Cold holding
| Check | What you want to see |
|---|---|
| Walk-in cooler | 35–38°F on a calibrated thermometer |
| Reach-ins and prep rails | Food at 41°F or below |
| Freezers | Product frozen solid, box at or below 0°F |
| Gaskets | No tears, full seal on every door |
Hot water and sinks
| Check | What you want to see |
|---|---|
| Hand sinks | Hot water, at least 100°F, soap and towels stocked |
| 3-compartment sink | Wash water at least 110°F |
| High-temp dish machine | Final rinse at the machine's required temperature, typically 180°F |
| Low-temp dish machine | Correct sanitizer concentration |
Plumbing and drains
- No standing water around floor drains or under sinks
- No leaks at faucets, pre-rinse sprayers or under the dish machine
- Air gaps where required on ice machine and food equipment drains
Ice machine
- No slime or mold visible in the bin or on the evaporator
- Scoop stored outside the ice
This checklist covers equipment. Your local health inspector and Virginia's food regulations are the final word on requirements for your operation.
If something on this list fails, call us before the inspection. Kitchen Care Plan members get this walk-through as part of their regular visits.
Written by the Ace Mechanical team. We've been fixing heating, cooling, refrigeration and plumbing across Hampton Roads for more than 30 years. Questions about your own system? Call (757) 495-7782.
