A mock inspection of your kitchen, already a third done before you stand up.
The same form the health department uses: 56 points in 18 chapters, straight from the FDA Food Code. What the tablet already knows (temperature logs, cleaning schedule, the last 30 days of records) is filled in ahead of time. You walk the kitchen for the rest, and end up with a score, a verdict and a short written report, saved and ready to send.
No credit card. Any off-the-shelf Android tablet will do.
Know where you stand before somebody tells you
A food safety plan is only as good as its last check. A self-inspection means walking your own kitchen with the official form in hand, on a quiet afternoon, and fixing what needs fixing while there is still time.
What the Food Code expects
The FDA Food Code puts a person in charge on every shift who can show, not just say, that the kitchen is under control: employee health, hand washing, approved sources, protection from contamination, TCS food time and temperature, consumer advisory, utensils, physical facilities. The inspection form works through those chapters one by one, and so does Tracito.
The trouble with the printed form
The form downloaded from the county website runs 56 lines. It gets filled in once, at the office desk, without a walk-through, then never again. The points that rest on records (cold holding, cooling, sanitizer, receiving) would mean pulling a month of clipboards. Nobody does, and the self-inspection ends up in a drawer with no score and no follow-up.
What Tracito changes
The tablet fills in the points it can answer on its own, with the number of records behind each one and the non-compliances that were handled. You walk the line for the rest, with a note or a photo where it helps. The score and the verdict come out on the spot, and a three-paragraph report tells you what to watch. The audit is saved, dated, signed and exports as a PDF.
Launch, walk the kitchen, save
Nothing to set up: the form is the FDA Food Code inspection form. You launch an audit whenever you want, alone or by handing the tablet to someone on the crew, and part of the work is already done.
The points the tablet knows are already checked
The moment you open it, 17 of the 56 points are prefilled from what the tablet recorded over the last 30 days: receiving temperatures, cold holding in every walk-in and reach-in, the cleaning schedule, cooling and reheating logs, thermometer calibration, date marking. Each prefilled point says what it rests on: "2 records over 30 days, 1 non-compliance handled".
You keep the last word: a point prefilled as Satisfactory switches to "To watch" with one tap if you know the floor looks worse than the log. Critical points, the ones that count as priority violations, carry a red badge so nobody skims past them.
Walk the kitchen, chapter by chapter
For the remaining 39 points, tablet in hand, you go from the back door to the dish pit: person in charge present, employee health policy, hand sinks stocked and used, raw meat stored below ready-to-eat food, date marks on the reach-in, sanitizer at the right strength, three-compartment sink, restrooms, pest control. Each point takes one tap: Satisfactory, To watch, Unsatisfactory or Not applicable. A note and a photo can go with it, handy for a torn gasket or a cracked floor tile.
Before saving, the summary shows all 56 answers at once with the running score. Second thoughts on a line? Tap it, go back, change it. Then one single "Save the audit", with your first name and the time. No Wi-Fi in the walk-in? The audit stays on the tablet and goes out on its own once the network is back.
Score, verdict and a short written report
As soon as it is saved, the tablet shows the score as a percentage, the verdict (Satisfactory, To watch, Unsatisfactory), how many points landed in each column, and the detail chapter by chapter with a bar: 2/2 on supervision, 3/3 on employee health, and the chapter that is slipping stands out at a glance.
A short report is written automatically in three paragraphs: what is going well, what to keep an eye on, and one piece of advice for the weeks ahead. That is the text you read out at the pre-shift meeting, or send to your food safety consultant. All of it exports as a PDF or goes out by e-mail in one tap.
Saved, dated, signed, and back in one tap
Every saved audit joins the module's history: date, time, first name of whoever did it, score, verdict, and every answer point by point with its notes and photos. Nothing gets erased. You open June's audit to see what was flagged, and check that September took care of it.
Like every other register, audits show up in Inspection mode and in your web account, and export as a PDF for the period you pick. One a month, one a season, one before a grand opening: you set the pace.
You know, without asking
- The audit feeds on the crew's day. Temperature checks, cleaning, receiving, cooling: everything validated day after day, with a first name and a time, answers the prefilled points. A kitchen run well every shift walks into the audit with 17 points already in the bag.
- A notification when something drifts. A non-compliance in any module lands on your phone with the detail and the action taken. You choose the quiet hours.
- Inspection mode. Hand the tablet to the health inspector: a read-only view, every register dated, the period's non-compliances, your self-inspections, the complete file as a PDF.
- The summary by e-mail. Every Monday and at the start of each month: what was done, missed and out of range, module by module. The right moment to launch the next audit.
- From your web account. The same registers and the same audits, the full settings, several locations, a consultant invited in read-only mode to review your audits.
It fits your kitchen, not the other way around
The form for your country
A U.S. location gets the FDA Food Code inspection form: 56 points in 18 chapters, in °F, with the cold holding, hot holding, cooling and reheating limits your county works from. A location in France gets its own national form, 9 chapters long. The module only shows up in those two countries: no watered-down form anywhere else.
Not applicable, when it is not your business
No fryer, no raw shellfish, no consumer advisory because nothing is served undercooked? The point goes to "Not applicable" and drops out of the score. You are not marked down for equipment or menu items you do not have, and the form stays the official one, nothing removed.
A note and a photo on every point
A door gasket to replace, a loose baseboard, a hand sink used as a dump sink: write it down and snap a photo right on the point. The photo stays attached to the audit and shows in the PDF, to show the crew what you mean and check next month that it has been taken care of.
Whenever you want, by whomever you trust
An audit launches at any time, no appointment and no imposed schedule, and can be handed to your kitchen manager or a trusted crew member: their first name goes on the audit. You can also run it side by side with your food safety consultant, tablet in hand, during their visit.
The detailed answers are in the help center
- How do I start a self-inspection and fill it in?
- Why are some points already answered when I open the audit?
- How are the score and the verdict calculated, and where does the short report come from?
- Where do I find a past audit, and how do I export it as a PDF or send it?
All the module’s questions: help center › Self-inspection.
Your first self-inspection tonight
Create your location, walk the kitchen, read your score. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
check yourself first