Health inspectors check that you have the equipment the FDA Food Code expects for your menu and that it works: accessible, stocked hand sinks; a three compartment sink or approved dish machine; refrigeration holding 41 F or below with a thermometer in each unit; hot holding at 135 F or above; food thermometers; storage at least 6 inches off the floor; a service sink; and chemicals kept away from food. Having the right equipment does not guarantee a pass, because inspectors also look at how it is used, but missing equipment is one of the problems that is hardest to fix on the day.
Hand sinks and their supplies
Hand sinks have to be located so staff can reach them easily in food preparation, food dispensing and ware washing areas (Food Code section 5-204.11), and used only for handwashing (5-205.11). Each one needs soap (6-301.11), a way to dry hands such as paper towels (6-301.12), and a sign telling staff to wash (6-301.14). Inspectors often check:
- Is there a hand sink near each prep area, the cook line, the dish area and the bar?
- Is it blocked by boxes or used to hold utensils?
- Does it have warm water, soap and towels?
The WHS-1212 hand sink with faucet is a compact 12 x 12 in. wall mount sink, and a wall mount soap and paper towel dispenser puts supplies right above it. Read how many hand sinks a restaurant needs to plan the count.
Ware washing
For manual washing you need a sink with at least three compartments, with bowls large enough to immerse your largest pans (4-301.12), and drainboards or another place for dirty and clean items (4-301.13). You also need a test kit to check sanitizer strength (4-302.14). Our S3C-181812-NF has three 18 x 18 x 12 in. bowls in a 59 x 24 in. footprint but no drainboards, so pair it with dish tables or choose a model with built-in drainboards from our 3 compartment sinks. Many kitchens with a dish machine still keep a three compartment sink for pots; see can a commercial dishwasher replace a three compartment sink.
Cold holding
Refrigerated food that needs temperature control has to be kept at 41 F or below (3-501.16), and every refrigerator needs a thermometer placed to show the air temperature (4-204.112). Inspectors probe food, read the unit thermometer, and look for overloaded units, food stored uncovered and raw meat above ready-to-eat food. A two door reach-in such as the Migali C-2R-HC, listed at 49 cu ft, is the main refrigerator in many kitchens.
Hot holding and cooling
Hot food has to stay at 135 F or above (3-501.16). Steam tables, warmers and holding cabinets keep food hot but are not meant to reheat it. Cooked food that will be cooled has to drop from 135 F to 70 F within 2 hours and to 41 F within a total of 6 hours (3-501.14), so inspectors may ask how you cool soups and sauces. See steam tables for hot holding equipment.
Thermometers
You need a probe thermometer that can read food temperatures (4-302.12), and staff who use it. Keep one at each station and calibrate them on a schedule.
Food storage
Food has to be stored at least 6 inches above the floor, with a few exceptions (3-305.11). Shelving, ingredient bins and a dunnage rack for cases keep it there. See how far off the floor food has to be stored for the details.
Cleaning and chemicals
At least one service sink or curbed floor drain is needed for mop water and cleaning (5-203.13), so food sinks are never used for it. The MS-192212 floor mop sink measures 19 x 22 x 12 in. Chemicals must be kept separate from food and not stored above food or food contact surfaces (7-201.11).
Grease and plumbing
Grease interceptor rules come from your local plumbing code and sewer authority, not the Food Code, and many cities require one on sinks that carry greasy water. Ask before you build, and see does a three compartment sink need a grease trap.
Equipment condition
Inspectors look at condition as well as presence. Torn door gaskets, rusted shelves, broken thermometers, chipped cutting boards and equipment that cannot be cleaned underneath all show up on reports. Food contact surfaces have to be smooth and free of breaks and pits (4-202.11).
A pre-inspection walk-through
- Check every hand sink for soap, towels, a sign, warm water and clear access.
- Read every refrigerator thermometer and probe a few foods.
- Probe food in hot holding.
- Test the sanitizer in the three compartment sink with test strips.
- Look for food on the floor, uncovered food and unlabeled containers.
- Check that chemicals are below and away from food.
- Have temperature logs and grease trap service records ready.
Frequently asked questions
Will buying NSF equipment make me pass inspection?
No equipment guarantees a pass. Certified equipment helps show it is built to be cleaned, but inspectors also check temperatures, cleanliness, storage and how staff work.
What equipment do inspectors check first?
Hand sinks and refrigeration temperatures are usually near the top, because they affect food safety directly.
Does every kitchen need a mop sink?
The Food Code calls for at least one service sink or curbed floor drain for cleaning. Read is a mop sink required in a restaurant.
What to buy
Start with hand sinks and 3 compartment sinks, then fill in refrigeration and storage. Your local health department has the final say on what your kitchen needs, so take your equipment list to plan review. Freight with liftgate delivery to the 48 contiguous states is included in the price, non-powered items such as sinks have a 14-day return window from delivery and powered equipment 7 days, and lease-to-own financing through Clicklease is offered on items from 500 dollars.
Models in this guide at a glance
The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.
WHS-1212 12″ x 12″ NSF Stainless Steel Hand Sink with Faucet (model WHS-1212)
- Brand: Express KitchQuip
16″ Wall Mount Soap and Paper Towel Dispenser, Stainless Steel Commercial Hand Sink Accessory, NSF Certified (model UHS-16-STD)
- Brand: Express KitchQuip
- Integrated soap dispenser and paper towel holder
- Durable stainless steel construction
- NSF certified for commercial use
S3C-181812-NF 59″ x 24″ Three Compartment Stainless Steel (model S3C-181812-NF)
- Brand: Express KitchQuip
- 59″ x 24″ commercial three compartment stainless steel sink with three 18″ x 18″ x 12″ bowls.
- NSF certified for restaurants, kitchens, bakeries, and foodservice prep areas.
Migali C-2R-HC 2 Door Reach-In Refrigerator, 49 Cu. Ft. (model C-2R-HC)
- Brand: Migali
- 2 door reach-in refrigerator, 49 cu. ft.
- 49 Cu. Ft. Large Capacity: Extra-large interior provides extensive storage space for fresh food, ingredients, beverages, and prepared products.
- Forced-Air Refrigeration: Provides uniform cold-air circulation throughout the cabinet for consistent refrigeration performance.
Commercial Aluminum Dunnage Rack, Heavy Duty Kitchen Storage | Express KitchQuip | NSF Certified
- Brand: Express KitchQuip
- Rated for 1,300 to 1,850 lb depending on size.
- Sanitary Design: Keeps supplies 8 to 12″ off the floor to meet health codes and prevent contamination.
- All-welded aluminum for walk-in freezers and wet areas.
Stainless Steel Floor Mop Sink 19″ x 22″ x 12″ (model MS-192212)
- Brand: Express KitchQuip
- Constructed from high-quality, 18 gauge, 304 series stainless steel for maximum corrosion resistance.
- 3 1/2″ drain basket and wall clip included
- NSF certified
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.