New Orleans Health Inspection Prep Checklist

Temperature Control & Cold Storage Requirements

New Orleans health inspectors verify that refrigeration units maintain 41°F or below and freezers stay at 0°F or below using calibrated thermometers checked daily. Walk-in coolers and reach-in refrigerators must have working thermometers placed in the warmest zone—typically the door area. Hot holding equipment must maintain foods at 135°F minimum, and inspectors will use a food thermometer to verify internal temperatures of items in steam tables and warming units. Document temperature logs for at least 7 days before inspection; OPH expects to see daily records with time and temperature. Check door seals, remove any ice buildup, and ensure no raw meat is stored above ready-to-eat foods.

Handwashing Stations, Sanitization & Pest Control

OPH requires at least one dedicated handwashing station per food prep area with hot and cold running water, soap dispenser, and single-use towels—never shared cloth towels or air dryers alone. All surfaces must be clean and sanitized; inspect cutting boards, utensils, and prep tables for food residue and stains. Test your sanitizer concentration using test strips (typically 50-100 ppm for bleach solution, per FDA Code) and document results daily. Pest control is critical in New Orleans's humid climate; inspect for droppings, grease stains, or entry points near doors and under sinks. If you contract with a pest control vendor, keep copies of service reports and treatment logs visible. Ensure floor drains are clean and all utility lines are sealed.

Labeling, HACCP & Common Violation Patterns

All ready-to-eat foods prepared on-site must be labeled with the item name and date prepared; items prepped more than 24 hours ago or leftovers must show use-by date. If you operate a deli or rotisserie, maintain written HACCP plans for critical control points (cooking temperatures, cooling procedures, hot holding). New Orleans inspectors frequently cite inadequate cooling procedures—foods must be cooled from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours. Review your cooling methods (shallow pans, ice baths, blast chillers) and document the process. Keep employee health agreements and training records on file; OPH checks that staff understand handwashing and can explain your food safety procedures. Schedule a mock inspection 1–2 weeks before your official inspection to identify gaps.

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