What inspectors bring to the inspection

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Public Health
Seattle & King County
401 5th Ave., Suite 1300
Seattle, WA 98104

Phone: 206-296-4600
TTY: 206-296-4931

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	Home » Food Protection Program » Inspections » Mock inspection » Inspector's checklist

Food Protection Program
What inspectors bring to the inspection

Are you ready for your first inspection?
Let me show you what I pack around to do my job. I may not take all of this into each establishment every time, but it is always available in my car:

	Copies of blank inspection forms
	Sanitary Survey Report
	Notebook
	Pens
	Thermocouple with extra batteries: (style of thermometer that quickly measures thin foods, like hamburger patties, or small pieces of food like stir fry)
	Thermometer & extra batteries (a back up to thermocouple)
	Alcohol wipes (alcohol pads, packaged individually, to sanitize thermometers after they've been in the food)
	Temperature-sensitive tapes for verifying hot water during dishwasher final rinse
	Chemical Test strips (for chlorine, iodine and quaternary ammonium)
	Flashlight (to look for rodent droppings, cockroaches, etc.)
	Six inch ruler (to measure pan depth for food cooling)
	Tape measure (to measure equipment)
	pH test strips (to test acidity of food)
	King County Board of Health Food Code (Title 5)
	Permit Suspension notices
	Hold notices that a food product cannot be served until determined that it is safe to use. Example: shellfish held until determined it came from an approved source.
	Destruction notices to indicate food ordered to be destroyed by inspector because of contamination or mishandling.
	Carbon paper to make copies for establishments
	Hair covering to be used as required by individual establishments
	Food Safety Handouts
	Food Worker card information
	Stickers that describe re-inspection process

We've got everything we need today, and you'll see how I use these things during the inspection.

Next step >

Streaming videos on food safety
Watch streaming videos through your Internet browser on the importance of handwashing and proper food handling practices.

Updated: Thursday, October 02, 2003 at 03:54 PM

All information is general in nature and is not intended to be used as a substitute for appropriate professional advice. For more information please call 206-296-4600 (voice) or 206-296-4631 (TTY Relay service). Mailing address: ATTN: Communications Team, Public Health - Seattle & King County, 401 5th Ave., Suite 1300, Seattle, WA 98104 or click here to email us.

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