Every County will have different inspection requirements, but below is a general guide for things your kitchen needs to pass your MEHKO inspection:

  • Potable water (those using private well water will need to have their water tested by the local water agency)
  • Single-use gloves
  • Single-use hair nets (and beard restraints, if necessary)
  • Food thermometer
  • Separate cutting boards for meat and other food items
  • Hand sink with hot water maintained at least 100° F
  • Separate dish washing soap and hand soap available next to the sink at all times
  • Single-use paper towels available next to the sink
  • Trash can located near the sink
  • Both hand-washing or machine-washing of dishes are acceptable, but for hand-washing, running hot water (at least 120° F) is required
  • Appropriate refrigerator and freezer space for the number of meals you intend to prepare
  • Thermometers for your refrigerator and freezer. These can be small thermometers that you set inside, or one that has a probe that sits inside with the temperature readout outside
  • Refrigerator temperature between 37-40 degrees Fahrenheit at all times. You may want to leave a temperature log near your fridge and start recording temperatures regularly.
  • Freezer temperate below 0° Fahrenheit at all times
  • Potentially hazardous foods that are served cold, such as deli meat, eggs and cut tomatoes are maintained at or below 41“ F at all times
  • Potentially hazardous foods that are held hot, such as cooked meats, roasted chicken, and cooked vegetables, are maintained at or above 135“ F at all times
  • All sinks drain properly to a fully-functional sewage disposal system
  • Kitchen is free from insect and rodent infestation
  • All equipment  (stoves, grills, refrigerators, tables, sinks, counters, etc.) are clean and well-maintained
  • Utensils are cleaned and well-maintained


Cook’s Appearance

Here are some personal appearance guidelines to follow when preparing for a home kitchen inspection:

  • Clothing
    • Your clothes and your apron should be clean, neat, and have no stains
    • Wear a top that covers your armpits
    • Wear clothing that does not hang down or get in the way while you are cooking or serving
  • Hair
    • If you have long hair, your hair should always be neatly collected in a ponytail or a bun, not to allow any hair dropping in the food during preparation and serving
    • You should be wearing a hair net during preparation and serving of food
    • If you have a beard, it should be neatly trimmed and you should wear a beard restraint during preparation and serving of food
  • Nails
    • When you look at your palm, your nails should not visible past the length of your the finger
    • Nails should be clean and well manicured