Equipment Maintenance — Good Repair & Service Records
Food equipment must be NSF-certified, kept in good repair, and able to wash, rinse, and sanitize correctly. Keep maintenance and ware-washing service records.
Overview
The FDA Food Code (adopted by your state) requires food equipment to be NSF/ANSI certified or equivalent and maintained in good repair and proper working order. Broken, corroded, or under-performing equipment is a violation and a food-safety risk.
What Inspectors Expect
- Equipment in good repair (no broken seals, cracked surfaces, failed units)
- Ware-washing that reaches proper wash/rinse temperatures, or correct chemical-sanitizer concentration
- Calibrated food and equipment thermometers
- Sanitizer test strips on hand and used
- Worn cutting boards, gaskets, and contact surfaces replaced
What Proof You Keep
- Service/repair reports for major equipment (dish machine, ovens, refrigeration)
- Ware-washing service / calibration records
- A simple in-house maintenance log
What SpoonSeal tracks
The document(s) you upload for this requirement, with automatic renewal/expiration tracking (Current, Due Soon, Expired). Where the city publishes health-inspection results (e.g., NYC and Chicago), SpoonSeal syncs them automatically; elsewhere they can be added manually.
Stay ahead of this requirement
SpoonSeal stores your documents, tracks expirations, and reminds you before anything lapses — so you are always inspection-ready.
Get started free →This guide is informational and not legal advice. Always confirm current requirements with the official agency linked above.