1.1 - Has last quarter's inspection been reviewed?
1.2 - Are there NO outstanding actions?
1.3 - Clean floor logs are being uploaded daily? (spot check a minimum of 1 week per quarter)
1.4 - PA worker's compensation panel of doctors is posed in a visible location? For PA restaurants only.
1.5 - Restaurant's safety committee member has completed the annual required safety committee training? This must be completed once per calendar year.
1.6 - All employees who have been with IH 3 months or more have completed required Safety training from HR? (HR can provide you a list of who has attended)
1.8 - All employees who have been with IH 12 months or more have completed ServSafe Food Handler training? (HR can provide you a list of who has attended)
1.9 - All FOH and BOH managers who have been with IH 3 months or more have achieved ServSafe Manager certification? (HR can provide you a list of who has attended)
1.10 - Chef has up-to-date copy of the "Kitchen equipment - Qualified to Use" list? This list identifies which employees in the kitchen have been trained and the chef feels are qualified to use certain kitchen equipment.
2.1 - Are all fire extinguishers properly mounted and accessible?
2.2 - Extinguishers in place, clearly marked for type of fire?
2.3 - Extinguishers recently serviced? (Check annual punch mark on tabs.)
2.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?
2.5 - Has the automatic fire protection system over the cooking area been inspected within the last quarter?
2.6 - Are control panels to the automatic fire protection system clearly visible and access to them unimpeded?
2.7 - Exit doors easily opened from inside?
2.8 - Exits clear of obstructions?
2.9 - All fire safety devices (fire extinguishers, fire pull stations) are not blocked and are clear of obstructions?
2.10 - Is the grease collection hood clean?
2.11 - Do employees know where the fire extinguishers are located?
2.12 - Are emergency telephone numbers posted?
2.13 - Restaurant has a current map showing where all fire extinguishers are.
3.1 - Light fittings clean and in good condition?
3.2 - Emergency exit lighting operable?
4.1 - Hand trucks and carts are available for moving heavy loads.
4.2 - Heavy items are stored off the floor, but not too high, so that employees do not have to left from below knee level or above shoulder height?
5.1 - Floor surfaces even and uncluttered?
5.2 - Entry and walkways kept clear?
5.3 - Kept clear of boxes etc?
5.4 - Stairs kept clear?
5.5 - Are stair railings in good condition?
5.6 - Stair treads in good condition? Equipped with abrasive strip or other non-skid surface?
5.7 - Wet floor signs and mops are readily available?
5.8 - Furniture is maintained in sound condition? Damaged chairs removed from service?
5.9 - Sidewalks are free from trip or slip hazards?
5.10 - Doors and paths are unobstructed?
5.11 - Parking lot is well lit?
5.12 - All signs, awnings, menu boards are safely secured?
5.13 - Trash area is clean and neat?
5.14 - Fences and gates are well maintained?
5.15 - Dumpsters are fitted with tight closing lids or doors?
5.16 - Combustible trash is stored away from the building?
5.17 - Every exit in the building is clearly marked with signs?
5.18 - All exit doors work properly?
5.19 - Emergency lights work and are tested regularly?
5.20 - All doors, jams and threshold plates are in good repair and operating condition?
5.21 - Test hot water in sinks in men's and women's bathrooms. All temperatures are between 120 and 130 degrees.
5.22 - Baby changing tables are firmly mounted and feel stable in men's and women's bathrooms.
6.1 - Floors free from trip hazards and other hazards?
6.2 - Items stored neatly. Not blocking exits. Nothing heavy placed up high where it could fall on someone.
6.2 - No over head hazards: hanging wires, low ceilings (unless clearly marked)
6.3 - Adequate lighting.
7.1 - Materials stored in racks and bins wherever possible?
7.2 - Storage designed to minimize lifting problems? (heavy items are within the safe lifting zone)
7.3 - Floors clear of rubbish?
7.4 - General condition of racks? No rust?
7.5 - Heavier or bulkier items stored on pallets or shelves near the floor, especially if they will be lifted with a dolly. If they are high use items and will be lifted by a person, not a dolly, then they are stored in the safe lifting zone?
7.6 - Items are properly stacked to avoid tipping or tumbling?
7.7 - Aisle ways are unobstructed?
7.8 - Light fixtures are guarded and stored items are kept at least 2 feet away from light fixtures?
7.9 - Stored items are kept at least 18 inches away from any sprinkler head?
8.1 - Eyewash stations or bottles located at either end of the brewery or on each floor of the brewery?
8.2 - Eye wash bottle is NOT expired?
8.3 - At least 2 backup pairs of gloves per brewer?
8.4 - Each brewer has a pair of steel toed boots?
8.5 - Minimum of one pair of safety glasses per brewer?
8.6 - Working headlamp?
8.7 - At least 2 backup fume masks per brewer?
8.8 - LOTO equipment is available.
8.9 - Atmosphere monitor is available and is functioning correctly. These must be calibrated annually.
8.10 - All drains are covered?
8.11 - Pressurized vessels are equipped with both a pressure relief valve and a vacuum relief valve?
8.12 - Glycol fittings are tight and drip-free?
8.12 - A FIBERGLASS or wood (or non-conductive)step ladder is readily available and is in good shape (not bent or broken, tread in good condition)?
8.13 - No obstructions clutter the floor (ie. jumbled hoses, pumps, buckets)?
8.14 - Hoses are set up in an orderly fashion out of the main walkway when in use, to minimize tripping?
8.15 - Buckets/jugs of cleaning chemicals are equipped with dispensing pumps?
8.16 - Gas tanks/canisters are secured to the wall with a chain?
8.17 - Clamps at the end of product hosing is tight and secure?
8.18 - Kettle is equipped with an emergency shut-off switch on brew house deck and the switch is operational?
8.19 - Wet floor signs are easily accessible?
8.20 - All overhead lights are operational.
8.21 - All barrels are equipped with air-lock or other pressure relieving feature?
8.22 - Plastic cups are available in the brewery for tasting? Beakers used to measure chemicals are NOT used for tasting.
8.23 - MSDS or SDS sheets are readily accessible?
8.24 - Tiling on brewery floor is in good shape and intact?
8.25 - All tanks with only one entry have a sticker/label 'Confined Space. Do not enter.'
8.26 - No cords are squished by doors. (For example electrical cord from brewery into cold box being squished in doorway)
9.1 - Electrical equipment properly grounded?
9.2 - Use of multiple plugs examined to prevent overloading of circuits?
9.3 - Test GFI circuits to ensure they are working correctly? All plugs within 24 inches of a water source must be GFI.
9.4 - Electrical cords have no splices, cuts, or taped areas and are not frayed?
9.5 - Electrical plugs in good condition with no missing ground plugs?
9.6 - No broken plugs, sockets or switches? No missing plates (covers).
9.7 - No power cords across walkways?
9.8 - Switches can be easily reached in case of emergency and are guarded so they cannot be accidentally switched on?
9.9 - All electrical switch boxes and panels are labeled to identify each individual circuit breaker function?
9.10 - Any gaps in circuit breaker slots are guarded with a filler plate?
9.11 - Electrical panel is not obstructed and is readily accessible in case power needs to be turned off at the circuit breaker?
9.12 - Thermostat and temperature controls on cooking equipment serviced and inspected by authorized maintenance professional?
9.13 - Extension cords are NOT being used for permanent power?
9.14 - Space heaters are NOT being used unless they are the kind that turn off if knocked over, and you are able to meet the manufacturer requirements? (For example not used within 4 feet of anything flammable)
10.1 - Material Safety Data Sheets or Safety Data Sheets available for all chemicals?
10.2 - Safety Data Sheets (SDS) and universal pictogram poster is posted in the BOH?
10.3 - All detergents, drying agents, sanitizers and pesticides are stored away from food and utensils?
10.4 - All containers labelled correctly? THROW AWAY ANY CONTAINER THAT IS NOT PROPERLY LABELED WITH THE NAME AND SAFETY INFORMATION FOR THAT CHEMICAL.
10.5 - Unused substances disposed of?
10.6 - If required is PPE available?
10.7 - Proper protective equipment is available and used when handling chemicals.
11.1 - Are ladders in good condition? (Not bended or broken, good treads)
11.2 - If used for electrical work are they non conductive? (Wood or fibre glass.)
11.3 - Used according to instructions?
12.1 - Are cabinets and contents clean and orderly?
12.2 - Are contents regularly checked?
12.3 - No contents past their expiration date?
12.4 - Employees aware of location of first aid cabinet?
12.5 - There is a list of the required items on the front or inside the first aid cabinet? No items are in the cabinet other than those on the list. For example restaurants may NOT store medicine in the first aid cabinet.
13.1 - Condition of filing cabinets?
13.2 - Condition of chairs?
13.3 - Desks in good condition? (No damage.)
13.4 - Floor in good condition?
14.1 - Aisle ways and traffic ways unobstructed?
14.2 - Floors clean of grease, debris, and clean and dry?
14.3 - Wet floor signs available?
14.4 - Lighting adequate and appropriately guarded in case of bulb breakage?
14.5 - Grease hood free from accumulated grease?
14.6 - Grease filters clean?
14.7 - Deep fry grease receptacles being emptied regularly?
14.7a - Gloves are used to empty deep fryer?
14.9 - Guards for slicers, blades, and drives in place?
14.10 - Cutting attachments firmly fixed and guard in place before slicer is turned on?
14.11 - Physical placement of slicer on counter provides protection from accidental contact?
14.12 - Metal gloves available and used when cleaning or disassembling meat slicing equipment?
14.13 - Employees who use slicer have been instructed in the safe use and cleaning of a slicer?
14.131.2 - ONLY employees wearing a cut glove are allowed to use the slicer.
14.14 - Slicer dos and don'ts poster is posted above or near slicer?
14.15 - Knives are kept properly sharpened? (check date of last sharpening)
14.16 - Can opener blades clean and in good repair?
14.17 - Microwave ovens in good repair, especially doors, seals and handles?
14.18 - Ice machines protected to prevent accidental presence of foreign objects and proper scoop provided?
14.19 - Floor in front of ice machine is dry or matt is provided?
14.20 - Compressed gas cylinders are securely anchored (chained to the wall)?
14.21 - Compressed gas cylinders capped when not in use?
14.22 - Precautions taken to keep flammable materials separated from items that will readily support combustion?
14.23 - All employees are wearing non-slip shoes?
14.24 - Pest control services performed on a regular basis by a professional service?
14.25 - Ladder available for walk-in and is in good condition?
14.26 - 2nd ladder is available for dry storage and FOH tasks?
14.27 - Kitchen equipment training checklist is filled out and is current? (This shows which employees are trained and permitted to use each piece of kitchen equipment)
14.28 - Safety flyers are posted: slicer safety, fryer safety.
14.29 - Eye wash station near fryer.
14.30 - Fryer not cleaned unless temperature is at or below 175 degrees.
14.31 - 23" fryer rod is available for cleaning.
14.32 - ONLY employees wearing a cut glove are allowed to use the mandolin.
14.33 All ovens and salamanders are deep cleaned and do not contain build up. Remember that a greasy build up could result in a fire.
14.34 Red plastic sanitizer buckets are used in kitchen AND knives are NOT being stored in the sanitizer bucket when not in use.
15.1 - Floors of walk-in refrigerator and freezer are clean, dry and not slippery?
15.2 - Entrance areas are dry, or mat is used? And, mat is flat and in good condition. Mat is not a trip hazard.
15.2A - 3 mats are available for each entrance for when it is wet outside.
15.3 - Aisles are free from obstacles?
15.4 - Heavy items are stored at waste height, unless not used frequently or will be transported with a dolly?
15.5 - Light fixture in walk-in is working?
15.6 - Emergency interior door latch is in good working condition?
15.7 - Blower fans are properly guarded?
15.8 - Electrical wiring is properly shielded or guarded?
15.9 - Nothing is stored on top shelf within 18 inches of sprinkler heads.
15.10 - Sprinkler heads are protected from accidental damage? For example there is a cage around the sprinkler head.
16.1 - Floors free from spills, silverware, broken glass, loose mats, torn carpets, or other hazards?
16.2 - Clean floor log is kept every shift?
16.3 - Wet floor sign is in a known and accessible location?
16.4 - Brooms, dust pans, and mops are easily accessible?
16.5 - Stair treads are equipped with abrasive strip or other non-skid surface?
16.6 - Mats are provided at entrances for inclement weather? A minimum of 3 mats per entry way.
16.7 - Changes in elevation are properly illuminated?
16.8 - Exit doors are kept unlocked during hours of operation?
16.9 - Handrail on all steps is secure?
16.10 - Dishes and glassware taken out of service and discarded in broken glass bucket when chipped, cracked, or broken?
16.11 - Separate waste container for broken glass?
16.12 - Procedure for broken glass in ice wells is in place and known by all employees?
16.13 - All employees are wearing non-slip shoes?
salt for sidewalks
order long sleeve staff shirts
update power outage kit (flashlights, batteries, blank guest checks)
Plan communicated for who is responsible for making decisions during inclement weather and how that will be communicated to the staff.
Wet floor signs available (at least 4 per store)
Inventory black floor mats to ensure you have enough and that they are all in good condition.
Order gatorade for staff to stay hydrated
Communicate to staff the importance of staying hydrated.
Order t-shirts or short sleeved staff shirts
Locks for patio
Communicate your expectations for when patio furniture should be brought in or out.
Click to link to list of fire extinguisher maps in Dropbox.
I have added all action items from this report to the Incident Follow Up Log.