Indianapolis Health Inspection Prep Checklist for Food Service

Temperature Control & Equipment Compliance

Indianapolis health inspectors prioritize time-temperature abuse violations, which account for a significant portion of critical deficiencies. Ensure all refrigeration units maintain 41°F or below, freezers stay at 0°F or below, and hot-hold equipment stays at 135°F or above. Calibrate all thermometers weekly using the ice-point or boiling-water method and document results. Check that equipment is functioning properly, clean, and free of rust or mold. Remove any broken or unused equipment from food preparation areas, as condemned equipment is a common violation citation.

Sanitation, Handwashing & Cross-Contamination Prevention

The Marion County Health Department strictly enforces handwashing station requirements: hot and cold running water, soap, and single-use towels must be accessible in all food prep, dishwashing, and restroom areas. Establish written procedures for employee hygiene and illness reporting—employees showing symptoms of foodborne illness (vomiting, diarrhea, jaundice) must not work with food. Maintain separate cutting boards and utensils for raw meat, produce, and ready-to-eat foods. Document cleaning schedules for all surfaces, equipment, and high-touch areas like door handles and cash registers.

Labeling, HACCP Plans & Record Documentation

All prepared foods must be labeled with the contents and date prepared; ready-to-eat items should be discarded after 7 days at 41°F or below (3 days if opened). Develop and maintain Hazard Analysis and Critical Control Points (HACCP) plans specific to your menu, especially for time-temperature sensitive dishes and shellfish. Keep written records of cleaning logs, temperature monitoring, supplier verification, and employee training certifications for at least two years. The Indiana State Department of Health requires documented evidence of compliance, and inspectors will request these records during visits.

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