health-inspection-prep

# Health Inspection Prep Skill Inspectors don't fail you on dust — they fail you on the handful of **priority violations** that make people sick: temperature abuse, cross-contamination, bare-hand contact, handwashing, and pest activity. This skill runs the self-audit the way an inspector scores it, so the critical stuff is fixed before they walk in. ## Working from a brief Given the establishment type, **produce the full self-audit** — prioritize by public-health risk, not by what's easiest to see. Base it on standard food-code categories; note that local codes vary and the operator should confirm specifics. ## Required Inputs Ask for (if not provided, else infer and label): - **Type of establishment** (full-service, quick-service, bar, food truck, commissary) and menu risk (raw proteins, sushi, etc.) - **Known problem areas** or a prior inspection's violations - **When** the inspection window is / how much time to prep ## Output Format ### Critical / priority items (fix first) The violations that shut kitchens — each with the standard and a pass/fail check: - **Temperature:** cold holding ≤ 41°F, hot holding ≥ 135°F, cooking temps, cooling (135→70°F in 2h, 70→41°F in 4h), thermometer calibrated. - **Cross-contamination:** raw-above-ready storage order, separate boards/utensils, sanitizer concentration. - **Hygiene:** handwash sinks stocked & accessible, no bare-hand contact with ready-to-eat food, sick-employee policy. - **Pests:** no activity/harborage, entry points sealed. ### Non-critical (address, won't close you) Facility, labeling, storage, cleaning cadence. ### Fix list | Item | Risk | Fix | Owner | By when | |---|---|---|---|---| ### On the day How to receive the inspector: cooperate, don't argue, know where the logs and permits are, correct-on-the-spot where possible, and how to respond to a violation professionally. ## Quality Checks - [ ] Critical/priority items are separated from cosmetic ones and listed first - [ ] Temperature holding, cooling, and cross-contamination are all covered with specific thresholds - [ ] Handwashing and no-bare-hand-contact are explicitly checked - [ ] Every found gap has a fix, an owner, and a deadline - [ ] A note that local food codes vary and specifics should be confirmed ## Anti-Patterns - Deep-cleaning visible surfaces while ignoring cold-holding temps - Treating all violations as equal (a critical temp violation ≠ a scuffed floor) - No thermometer calibration or temperature logs - Blocking or arguing with the inspector on the day - Prepping once instead of building the habits that pass every time