skip to main content

How to find us

Phone: 206-296-4600
TTY Relay: 711

Toll-free: 800-325-6165

Click here to email us

Instructions to submit a Public Records Request
What inspectors bring to the inspection

Chris Skilton - Public Health Food Inspector Are you ready for your first inspection? Let me show you what I pack around to do my job. I may not take all of this into each establishment every time, but it is always available in my car:

Copies of blank inspection forms Items an inspectors takes to the investigation
Sanitary Survey Report
Notebook
Pens
Thermocouple with extra batteries: (style of thermometer that quickly measures thin foods, like hamburger patties, or small pieces of food like stir fry)
Thermometer & extra batteries (a back up to thermocouple)
Alcohol wipes (alcohol pads, packaged individually, to sanitize thermometers after they've been in the food)
Temperature-sensitive tapes for verifying hot water during dishwasher final rinse
Chemical Test strips (for chlorine, iodine and quaternary ammonium)
Flashlight (to look for rodent droppings, cockroaches, etc.)
Six inch ruler (to measure pan depth for food cooling)
Tape measure (to measure equipment)
pH test strips (to test acidity of food)
King County Board of Health Food Code (Title 5)
Permit Suspension notices
Hold notices that a food product cannot be served until determined that it is safe to use. Example: shellfish held until determined it came from an approved source.
Destruction notices to indicate food ordered to be destroyed by inspector because of contamination or mishandling.
Carbon paper to make copies for establishments
Hair covering to be used as required by individual establishments
Food Safety Handouts
Food Worker card information
Stickers that describe re-inspection process

We've got everything we need today, and you'll see how I use these things during the inspection.