Know what the inspector knows
Plain-language guides to SNHD inspections, plus free checklists and logs you can use today. No email gate, no sales pitch. This is how I'd explain it standing in your kitchen.
Free downloads
These are the tools I wish every kitchen had on the wall. They're free because this practice is built on education first: the more you understand the system, the better your inspections go, whether you ever hire me or not.
SNHD Grade Card Cheat Sheet
One printable page: what A, B, and C actually mean, how demerits add up, the repeat rule, the downgrade clock, and the five violations inspectors cite most with one-line preventions.
Open and printMonthly Self-Inspection Checklist
Walk your own kitchen once a month the way an inspector would: station by station, about 30 minutes, in plain language your whole crew can follow.
Open and printCooling and Cold-Holding Temperature Log
A simple daily log for the rules SNHD cites most: cold food held at 41°F or below, and cooling done on the clock. Fill it in every shift and the habit takes care of itself.
Open and printGuides to the SNHD system
Every guide here answers a real question owners ask me, and every one is written the way I'd say it across a prep table: the why first, then the what.
Inspections and grades
How to Pass an SNHD Health Inspection: The Complete Checklist
The full station-by-station walkthrough: what the inspector checks at your handsinks, cold line, hot line, dish area, and paperwork, and why each item matters.
Read the guideSNHD Inspection Grades Explained: Demerits, Grade Cards, and Downgrades
How the demerit math works, why one repeated violation can cost you the A, what the grade card's QR code shows, and what happens after a downgrade.
Read the guideFixing problems
Failed Your SNHD Inspection? Exactly What Happens Next
The 15-business-day clock, the fees, the re-inspection standard, and the calm, ordered way to get back to your A.
Read the guideThe Violations SNHD Cites Most, and the 10-Minute Fixes
What Clark County inspectors write up over and over, straight from SNHD's own published data, and the quick habits that prevent each one.
Read the guideTip of the month
Before the lunch rush, open your cold table and probe one pan, not the air. Cold holding at 41°F or below is the violation SNHD cites most: in the district's 2021 Risk Factor Study, 65.7% of restaurants were out of compliance. One thermometer habit, every shift, is the fix.
Let's make your food safety program stronger, simpler, and more effective.
Free, no pressure, at your restaurant. If you don't need help, I'll tell you.