General

  • The environment should be overall clean and sanitary.
  • The environment should be free of visible accumulation of dust or debris on high or low horizontal surfaces.
  • The environment should be free of signs of moisture problems or water damage.
  • Food should be stored in sealed, vermin-proof containers.
  • The environment should be free of obstructions that inhibit or restrict routine maintenance or cleaning.

Safety

  • All exits should be free of obstructions that inhibit emergency egress from the building.
  • The environment should be free of any visible mold.
  • The environment should be free of evidence of vermin or pests.
  • Hazardous chemicals should be stored in locked cabinets (bleach, oven cleaner).
  • Fire extinguishers should be present and in working order.
  • All exits should be properly marked.

Sinks

  • Hot and cold water should be avaliable at all sinks.
  • Hot water should not exceed 120 degrees (F).
  • Drains should be unclogged.
  • Soap, disposable hand towel or air driers should be present.
  • All fixtures should be in good repair and operating properly.

Cooking Areas

  • Exhaust fans should be used during cooking, dishwashing and clean-up.
  • Waste should be stored in appropriate containers.

 

Created by MSU Extension Housing and Environmental Health Program.

Contact Myla Kelly at 406-994-6948 or myla.kelly@montana.edu.

Download a printable checklist (.pdf)