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health-inspection-prep

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Run a self-audit of a food establishment before the health inspector arrives, focused on the violations that actually close kitchens. Use when asked to prep for a health inspection, do a food-safety self-audit, avoid critical violations, or get ready for the health department. Produces a prioritized checklist organized by risk (critical/priority vs. non-critical), the temperature and hygiene fundamentals, a fix list with owners, and how to handle the inspector on the day.

skills/health-inspection-prep/SKILL.md

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Nov 9, 2026

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Nov 9, 2026
License
MIT

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# 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
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