Division of Hotels and Restaurants
That complete, the sanitation and safety inspector moves back inside. Is the dry food/supply storage system suitable and adequately illuminated? What is the source and condition of the food? Are the shelves adequately ventilated and clean? Are food items stored and shelved properly? Are toxic materials (cleaning chemicals, etc.) stored and shelved properly? Are the walls, ceilings, floors and shelves constructed of the proper materials? Are there signs of vermin?
The inspector inspects the refrigeration and freezer. What is the temperature, source, and condition of the food? Is it stored properly? Is the refrigeration suitable? Are the inside refrigerator lights adequate and shielded? Are thermometers provided and accurate? Is the refrigerator clean, in good shape and without leaks?