Which of your kitchen’s records could you send right now?
Ten questions about the records a commercial kitchen can be asked to produce — fire first, then food. You get two numbers back, your county’s own requirements, and the published cost of each gap. No score, no grade, no contact details to see it.
Question 1 of 19
1Where is the kitchen?
2How many kitchens do you answer for?
3What does the kitchen cook on?
4Do you handle food safety, facility safety, or both?
5Hood and duct cleaning — could you send the last signed report right now?NFPA 96 Table 12.4
6Hood suppression service — could you send the last signed report right now?NFPA 17A
7Fire sprinkler inspection — could you send the last signed report right now?NFPA 25
8Fire alarm service — could you send the last signed report right now?NFPA 72
9Extinguisher service — could you send the last signed report right now?NFPA 10
10Vendor insurance certificates — could you send the last signed report right now?Every servicing company
11Health permit — could you send the last signed report right now?State food code
12Food safety manager certificate — could you send the last signed report right now?State food code
13Food handler cards — could you send the last signed report right now?§113948
14Cooling records — could you send the last signed report right now?§114002
15Hot and cold holding logs — could you send the last signed report right now?§113996 · ≥135°F and ≤41°F
16Sanitizer concentration records — could you send the last signed report right now?§114099, §114125
17Pest control service — could you send the last signed report right now?State food code
18Does your property policy carry a protective safeguards endorsement?
19If your carrier asked tomorrow, how fast could you send them?