8-25-15 Quarterly Safety Inspection

• Which Audit is this? Example 'Q1 2013 Quarterly Safety Inspection'

• Restaurant

  Select Newark West Chester Media Wilmington North Wales Phoenixville Lancaster Maple Shade Chestnut Hill HQ Voorhees Ardmore Huntingdon Valley

  • Newark
  • West Chester
  • Media
  • Wilmington
  • North Wales
  • Phoenixville
  • Lancaster
  • Maple Shade
  • Chestnut Hill
  • HQ
  • Voorhees
  • Ardmore
  • Huntingdon Valley

• Conducted on

  Date

• Prepared by

• Names of anyone else who participated in the inspection:

1.0 - Previous inspections and training

• 1.1 - Has last quarter's inspection been reviewed?

  Yes

  No

  N/A

• 1.2 - Are there NO outstanding actions?

  Yes

  No

  N/A

• 1.3 - Clean floor logs are being uploaded daily? (spot check a minimum of 1 week per quarter)

  Yes

  No

  N/A

• 1.4 - PA worker's compensation panel of doctors is posed in a visible location? For PA restaurants only.

  Yes

  No

  N/A

• 1.5 - Restaurant's safety committee member has completed the annual required safety committee training? This must be completed once per calendar year.

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Add media

  Media

2.0 - Fire Prevention

• 2.1 - Are all fire extinguishers properly mounted and accessible?

  Yes

  No

  N/A

• 2.2 - Extinguishers in place, clearly marked for type of fire?

  Yes

  No

  N/A

• 2.3 - Extinguishers recently serviced? (Check annual punch mark on tabs.)

  Yes

  No

  N/A

• 2.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?

  Yes

  No

  N/A

• 2.5 - Has the automatic fire protection system over the cooking area been inspected within the last quarter?

  Yes

  No

  N/A

• 2.6 - Are control panels to the automatic fire protection system clearly visible and access to them unimpeded?

  Yes

  No

  N/A

• 2.7 - Exit doors easily opened from inside?

  Yes

  No

  N/A

• 2.8 - Exits clear of obstructions?

  Yes

  No

  N/A

• 2.9 - All fire safety devices (fire extinguishers, fire pull stations) are not blocked and are clear of obstructions?

  Yes

  No

  N/A

• 2.10 - Is the grease collection hood clean?

  Yes

  No

  N/A

• 2.11 - Do employees know where the fire extinguishers are located?

  Yes

  No

  N/A

• 2.12 - Are emergency telephone numbers posted?

  Yes

  No

  N/A

• 2.13 - Restaurant has a current map showing where all fire extinguishers are.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

3.0 - General Lighting

• 3.1 - Light fittings clean and in good condition?

  Yes

  No

  N/A

• 3.2 - Emergency exit lighting operable?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

4.0 - Preventing Back Injuries

• 4.1 - Hand trucks and carts are available for moving heavy loads.

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Add media

  Media

5.0 - Building and Exterior Safety

• 5.1 - Floor surfaces even and uncluttered?

  Yes

  No

  N/A

• 5.2 - Entry and walkways kept clear?

  Yes

  No

  N/A

• 5.3 - Kept clear of boxes etc?

  Yes

  No

  N/A

• 5.4 - Stairs kept clear?

  Yes

  No

  N/A

• 5.5 - Are stair railings in good condition?

  Yes

  No

  N/A

• 5.6 - Stair treads in good condition? Equipped with abrasive strip or other non-skid surface?

  Yes

  No

  N/A

• 5.7 - Wet floor signs and mops are readily available?

  Yes

  No

  N/A

• 5.8 - Furniture is maintained in sound condition? Damaged chairs removed from service?

  Yes

  No

  N/A

• 5.9 - Sidewalks are free from trip or slip hazards?

  Yes

  No

  N/A

• 5.10 - Doors and paths are unobstructed?

  Yes

  No

  N/A

• 5.11 - Parking lot is well lit?

  Yes

  No

  N/A

• 5.12 - All signs, awnings, menu boards are safely secured?

  Yes

  No

  N/A

• 5.13 - Trash area is clean and neat?

  Yes

  No

  N/A

• 5.14 - Fences and gates are well maintained?

  Yes

  No

  N/A

• 5.15 - Dumpsters are fitted with tight closing lids or doors?

  Yes

  No

  N/A

• 5.16 - Combustible trash is stored away from the building?

  Yes

  No

  N/A

• 5.17 - Every exit in the building is clearly marked with signs?

  Yes

  No

  N/A

• 5.18 - All exit doors work properly?

  Yes

  No

  N/A

• 5.19 - Emergency lights work and are tested regularly?

  Yes

  No

  N/A

• 5.20 - All doors, jams and threshold plates are in good repair and operating condition?

  Yes

  No

  N/A

• 5.21 - Test hot water in sinks in men's and women's bathrooms. All temperatures are between 120 and 130 degrees.

  Yes

  No

  N/A

• 5.22 - Baby changing tables are firmly mounted and feel stable in men's and women's bathrooms.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

6.0 Basement (if applicable)

• 6.1 - Floors free from trip hazards and other hazards?

  Yes

  No

  N/A

• 6.2 - Items stored neatly. Not blocking exits. Nothing heavy placed up high where it could fall on someone.

  Yes

  No

  N/A

• 6.2 - No over head hazards: hanging wires, low ceilings (unless clearly marked)

  Yes

  No

  N/A

• 6.3 - Adequate lighting.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

7.0 - Dry Storage

• 7.1 - Materials stored in racks and bins wherever possible?

  Yes

  No

  N/A

• 7.2 - Storage designed to minimize lifting problems? (heavy items are within the safe lifting zone)

  Yes

  No

  N/A

• 7.3 - Floors clear of rubbish?

  Yes

  No

  N/A

• 7.4 - General condition of racks? No rust?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 7.6 - Items are properly stacked to avoid tipping or tumbling?

  Yes

  No

  N/A

• 7.7 - Aisle ways are unobstructed?

  Yes

  No

  N/A

• 7.8 - Light fixtures are guarded and stored items are kept at least 2 feet away from light fixtures?

  Yes

  No

  N/A

• 7.9 - Stored items are kept at least 18 inches away from any sprinkler head?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

8.0 Brewery

• 8.1 - Eyewash stations or bottles located at either end of the brewery or on each floor of the brewery?

  Yes

  No

  N/A

• 8.2 - Eye wash bottle is NOT expired?

  Yes

  No

  N/A

• 8.3 - At least 2 backup pairs of gloves per brewer?

  Yes

  No

  N/A

• 8.4 - Each brewer has a pair of steel toed boots?

  Yes

  No

  N/A

• 8.5 - Minimum of one pair of safety glasses per brewer?

  Yes

  No

  N/A

• 8.6 - Working headlamp?

  Yes

  No

  N/A

• 8.7 - At least 2 backup fume masks per brewer?

  Yes

  No

  N/A

• 8.8 - LOTO equipment is available.<br>

  Yes

  No

  N/A

• 8.9 - Atmosphere monitor is available and is functioning correctly. These must be calibrated annually.<br>

  Yes

  No

  N/A

• 8.10 - All drains are covered?

  Yes

  No

  N/A

• 8.11 - Pressurized vessels are equipped with both a pressure relief valve and a vacuum relief valve?

  Yes

  No

  N/A

• 8.12 - Glycol fittings are tight and drip-free?

  Yes

  No

  N/A

• 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)?

  Yes

  No

  N/A

• 8.13 - No obstructions clutter the floor (ie. jumbled hoses, pumps, buckets)?

  Yes

  No

  N/A

• 8.14 - Hoses are set up in an orderly fashion out of the main walkway when in use, to minimize tripping?

  Yes

  No

  N/A

• 8.15 - Buckets/jugs of cleaning chemicals are equipped with dispensing pumps?

  Yes

  No

  N/A

• 8.16 - Gas tanks/canisters are secured to the wall with a chain?

  Yes

  No

  N/A

• 8.17 - Clamps at the end of product hosing is tight and secure?

  Yes

  No

  N/A

• 8.18 - Kettle is equipped with an emergency shut-off switch on brew house deck and the switch is operational?

  Yes

  No

  N/A

• 8.19 - Wet floor signs are easily accessible?

  Yes

  No

  N/A

• 8.20 - All overhead lights are operational.

  Yes

  No

  N/A

• 8.21 - All barrels are equipped with air-lock or other pressure relieving feature?

  Yes

  No

  N/A

• 8.22 - Plastic cups are available in the brewery for tasting? Beakers used to measure chemicals are NOT used for tasting.

  Yes

  No

  N/A

• 8.23 - MSDS or SDS sheets are readily accessible?

  Yes

  No

  N/A

• 8.24 - Tiling on brewery floor is in good shape and intact?

  Yes

  No

  N/A

• 8.25 - All tanks with only one entry have a sticker/label 'Confined Space. Do not enter.'

  Yes

  No

  N/A

• 8.26 - No cords are squished by doors. (For example electrical cord from brewery into cold box being squished in doorway)

  Yes

  No

  N/A

• Take a picture of any issues.

  Media

9.0 - Electrical Safety

• 9.1 - Electrical equipment properly grounded?

  Yes

  No

  N/A

• 9.2 - Use of multiple plugs examined to prevent overloading of circuits?

  Yes

  No

  N/A

• 9.3 - Test GFI circuits to ensure they are working correctly? All plugs within 24 inches of a water source must be GFI.

  Yes

  No

  N/A

• 9.4 - Electrical cords have no splices, cuts, or taped areas and are not frayed?

  Yes

  No

  N/A

• 9.5 - Electrical plugs in good condition with no missing ground plugs?

  Yes

  No

  N/A

• 9.6 - No broken plugs, sockets or switches? No missing plates (covers).

  Yes

  No

  N/A

• 9.7 - No power cords across walkways?

  Yes

  No

  N/A

• 9.8 - Switches can be easily reached in case of emergency and are guarded so they cannot be accidentally switched on?

  Yes

  No

  N/A

• 9.9 - All electrical switch boxes and panels are labeled to identify each individual circuit breaker function?

  Yes

  No

  N/A

• 9.10 - Any gaps in circuit breaker slots are guarded with a filler plate?

  Yes

  No

  N/A

• 9.11 - Electrical panel is not obstructed and is readily accessible in case power needs to be turned off at the circuit breaker?

  Yes

  No

  N/A

• 9.12 - Thermostat and temperature controls on cooking equipment serviced and inspected by authorized maintenance professional?

  Yes

  No

  N/A

• 9.13 - Extension cords are NOT being used for permanent power?

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

10.0 - Chemical Safety

• 10.1 - Material Safety Data Sheets or Safety Data Sheets available for all chemicals?

  Yes

  No

  N/A

• 10.2 - Safety Data Sheets (SDS) and universal pictogram poster is posted in the BOH?

  Yes

  No

  N/A

• 10.3 - All detergents, drying agents, sanitizers and pesticides are stored away from food and utensils?

  Yes

  No

  N/A

• 10.4 - All containers labelled correctly? THROW AWAY ANY CONTAINER THAT IS NOT PROPERLY LABELED WITH THE NAME AND SAFETY INFORMATION FOR THAT CHEMICAL.

  Yes

  No

  N/A

• 10.5 - Unused substances disposed of?

  Yes

  No

  N/A

• 10.6 - If required is PPE available?

  Yes

  No

  N/A

• 10.7 - Proper protective equipment is available and used when handling chemicals.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

11.0 Ladders

• 11.1 - Are ladders in good condition? (Not bended or broken, good treads)

  Yes

  No

  N/A

• 11.2 - If used for electrical work are they non conductive? (Wood or fibre glass.)

  Yes

  No

  N/A

• 11.3 - Used according to instructions?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

12.0 - First Aid Kit

• 12.1 - Are cabinets and contents clean and orderly?

  Yes

  No

  N/A

• 12.2 - Are contents regularly checked?

  Yes

  No

  N/A

• 12.3 - No contents past their expiration date?

  Yes

  No

  N/A

• 12.4 - Employees aware of location of first aid cabinet?

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

13.0 - Office Hazards

• 13.1 - Condition of filing cabinets?

  Yes

  No

  N/A

• 13.2 - Condition of chairs?

  Yes

  No

  N/A

• 13.3 - Desks in good condition? (No damage.)

  Yes

  No

  N/A

• 13.4 - Floor in good condition?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

14.0 - Kitchen and Prep Area

• 14.1 - Aisle ways and traffic ways unobstructed?<br>

  Yes

  No

  N/A

• 14.2 - Floors clean of grease, debris, and clean and dry?

  Yes

  No

  N/A

• 14.3 - Wet floor signs available?

  Yes

  No

  N/A

• 14.4 - Lighting adequate and appropriately guarded in case of bulb breakage?

  Yes

  No

  N/A

• 14.5 - Grease hood free from accumulated grease?

  Yes

  No

  N/A

• 14.6 - Grease filters clean?

  Yes

  No

  N/A

• 14.7 - Deep fry grease receptacles being emptied regularly?

  Yes

  No

  N/A

• 14.7a - Gloves are used to empty deep fryer?

  Yes

  No

  N/A

• 14.9 - Guards for slicers, blades, and drives in place?

  Yes

  No

  N/A

• 14.10 - Cutting attachments firmly fixed and guard in place before slicer is turned on?

  Yes

  No

  N/A

• 14.11 - Physical placement of slicer on counter provides protection from accidental contact?

  Yes

  No

  N/A

• 14.12 - Metal gloves available and used when cleaning or disassembling meat slicing equipment?

  Yes

  No

  N/A

• 14.13 - Employees who use slicer have been instructed in the safe use and cleaning of a slicer?

  Yes

  No

  N/A

• 14.131.2 - ONLY employees wearing a cut glove are allowed to use the slicer.

  Yes

  No

  N/A

• 14.14 - Slicer dos and don'ts poster is posted above or near slicer?

  Yes

  No

  N/A

• 14.15 - Knives are kept properly sharpened? (check date of last sharpening)

  Yes

  No

  N/A

• 14.16 - Can opener blades clean and in good repair?

  Yes

  No

  N/A

• 14.17 - Microwave ovens in good repair, especially doors, seals and handles?

  Yes

  No

  N/A

• 14.18 - Ice machines protected to prevent accidental presence of foreign objects and proper scoop provided?

  Yes

  No

  N/A

• 14.19 - Floor in front of ice machine is dry or matt is provided?

  Yes

  No

  N/A

• 14.20 - Compressed gas cylinders are securely anchored (chained to the wall)?

  Yes

  No

  N/A

• 14.21 - Compressed gas cylinders capped when not in use?

  Yes

  No

  N/A

• 14.22 - Precautions taken to keep flammable materials separated from items that will readily support combustion?

  Yes

  No

  N/A

• 14.23 - All employees are wearing non-slip shoes?

  Yes

  No

  N/A

• 14.24 - Pest control services performed on a regular basis by a professional service?

  Yes

  No

  N/A

• 14.25 - Ladder available for walk-in and is in good condition?

  Yes

  No

  N/A

• 14.26 - 2nd ladder is available for dry storage and FOH tasks?

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• 14.28 - Safety flyers are posted: slicer safety, fryer safety.

  Yes

  No

  N/A

• 14.29 - Eye wash station near fryer.

  Yes

  No

  N/A

• 14.30 - Fryer not cleaned unless temperature is at or below 175 degrees.

  Yes

  No

  N/A

• 14.31 - 23" fryer rod is available for cleaning.

  Yes

  No

  N/A

• 14.32 - ONLY employees wearing a cut glove are allowed to use the mandolin.

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• 14.34 Red plastic sanitizer buckets are used in kitchen AND knives are NOT being stored in the sanitizer bucket when not in use.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

15.0 - Refrigerated and Frozen Food Storage

• 15.1 - Floors of walk-in refrigerator and freezer are clean, dry and not slippery?

  Yes

  No

  N/A

• 15.2 - Entrance areas are dry, or mat is used? And, mat is flat and in good condition. Mat is not a trip hazard.

  Yes

  No

  N/A

• 15.2A - 3 mats are available for each entrance for when it is wet outside.

  Yes

  No

  N/A

• 15.3 - Aisles are free from obstacles?

  Yes

  No

  N/A

• 15.4 - Heavy items are stored at waste height, unless not used frequently or will be transported with a dolly?

  Yes

  No

  N/A

• 15.5 - Light fixture in walk-in is working?

  Yes

  No

  N/A

• 15.6 - Emergency interior door latch is in good working condition?

  Yes

  No

  N/A

• 15.7 - Blower fans are properly guarded?

  Yes

  No

  N/A

• 15.8 - Electrical wiring is properly shielded or guarded?

  Yes

  No

  N/A

• 15.9 - Nothing is stored on top shelf within 18 inches of sprinkler heads.

  Yes

  No

  N/A

• 15.10 - Sprinkler heads are protected from accidental damage? For example there is a cage around the sprinkler head.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

16.0 - FOH

• 16.1 - Floors free from spills, silverware, broken glass, loose mats, torn carpets, or other hazards?

  Yes

  No

  N/A

• 16.2 - Clean floor log is kept every shift?

  Yes

  No

  N/A

• 16.3 - Wet floor sign is in a known and accessible location?

  Yes

  No

  N/A

• 16.4 - Brooms, dust pans, and mops are easily accessible?

  Yes

  No

  N/A

• 16.5 - Stair treads are equipped with abrasive strip or other non-skid surface?

  Yes

  No

  N/A

• 16.6 - Mats are provided at entrances for inclement weather? A minimum of 3 mats per entry way.

  Yes

  No

  N/A

• 16.7 - Changes in elevation are properly illuminated?

  Yes

  No

  N/A

• 16.8 - Exit doors are kept unlocked during hours of operation?

  Yes

  No

  N/A

• 16.9 - Handrail on all steps is secure?

  Yes

  No

  N/A

• 16.10 - Dishes and glassware taken out of service and discarded in broken glass bucket when chipped, cracked, or broken?

  Yes

  No

  N/A

• 16.11 - Separate waste container for broken glass?

  Yes

  No

  N/A

• 16.12 - Procedure for broken glass in ice wells is in place and known by all employees?

  Yes

  No

  N/A

• 16.13 - All employees are wearing non-slip shoes?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

Fall/Winter Seasonal Checklist

• salt for sidewalks

• shovels

• 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.

• Add media

  Media

Spring/Summer Seasonal Checklist

• 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.

• Add media

  Media

Link to fire extinguisher maps

• Click to link to list of fire extinguisher maps in Dropbox.
  https://www.dropbox.com/sh/8xmu45w72sd76e1/AACr92M5c0JpO1NnRPKNkTk9a?dl=0

Sign Off

• I have added all action items from this report to the Incident Follow Up Log.

• Safety Committee Representative

  Sign

• Manager's Signature

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