5.1.1 Hospital space is clean and inventories are kept at proper operating level
5.1.2 An oxygen unit is available and is properly maintained
5.1.3 A stretcher is available with slings and flotation devices and is in good condition
5.1.4 A spine board is available
5.1.5 A trained First-Aider is on each tour
5.1.6 Stairways are provided with handrails in good condition and free of obstructions
5.1.7 Clinic Outlets and electrical wiring are in good order
5.1.8 Emergency lights are operable in clinic
5.1.9 Access to medicine/drug cabinet controlled and keys are controlled.
5.1.10 Clinic is equipped with sink, shower and toilet facilities.
5.1.11 Clinic Surfaces are cleaned and disinfected.
5.1.12 Floor areas are equipped with drains. A separate drain system is preferable.
5.1.13 Doorways are a minimum of 36 inches.
5.1.14 Clinic is equipped with Sprinklers.
5.1.15 Ventilation is adequate and temperature is thermostatically controlled.
5.1.16 Refrigerator facilities are readily available for specialized drug storage.
5.1.17 Clinic is visibly marked on outside of doorways. Bi-lingual signs are used where needed.
5.1.18 Clinic is equipped with desk, desk chair, filing cabinets, two patient chairs, wall mirror, desk lamp, and high intensity light.
5.1.19 Clinic is equipped with phone jack and computer terminal tie-in.
5.1.20 Clinic lighting is sufficient , with available emergency lighting inside the clinic.
5.1.21 Automatic Defibrilator is available, batteries in date. Daily AED check register maintained?
5.1.22 There is no evidence of insect or rodent infestation. Does contractor have a vermin & pest control program. View Certification.
5.1.23 Clinic is located for safe patient transport.
5.1.24 A bio hazard trash container is available.
5.1.25 One first aid box per every ten POB
5.1.26 Clinic is equipped with current pharmacology and emergency medicine references.
5.1.27 Clinic maintains current MSDS
5.2.1 Housekeeping is adequate
5.2.2 Showers, sinks, and toilets work properly and are cleaned and disinfected daily
5.2.3 Non-slip surfaces are provided in shower stalls and mats are provided at entrances
5.2.4 Lighting is adequate and properly maintained in rooms and passageways
5.2.5 Safety signs are posted and visible
5.2.6 Exits are marked and unobstructed to insure quick evacuation
5.2.7 HVAC units are kept clean and free of fire hazards
5.2.8 Alarm bells can be heard at all locations in the quarters
5.2.9 Ventilation is adequate in all areas in the quarters
5.2.10 Fire fighting equipment is adequate and properly maintained. Sprinkler system installed.
5.2.11 Stairways are provided with handrails in good condition and free of obstructions
5.2.12 Outlets and electrical wiring are in good order.
5.2.13 Emergency lights are operable.
5.2.14 Each State Room provided with Smoke Detectors.
5.3.1 The following areas are sanitary: Milk box, Steam table, Stoves, Refrigerators and freezers, eating utensils
5.3.2 Food is stored neat and orderly and stacked in a manner to prevent articles from falling from shelves
5.3.3 Meat is wrapped with freezer paper to prevent freezer burn
5.3.4 Refrigerated materials are picked up after meals
5.3.5 Ventilation is adequate
5.3.6 Fire fighting equipment is adequate and properly maintained
5.3.7 Lighting, electrical wiring and electrical receptacles are adequate and properly maintained
5.3.8 The vent hood system is functioning properly
5.3.9 The personal appearance of the galley personnel is adequate
5.3.10 Grease traps are cleaned on a regular basis
5.3.11 Housekeeping is adequate
5.3.12 The drainage system is clean
5.3.13 All food handlers have current Qatar Ministry of Health Medical Cards
5.3.14 Sewage treatment, water treatment and waste disposal systems are in good working order
5.3.15 Housekeeping is adequate. No signs of insect or rodent infestation.
5.3.16 The dishwasher is operating properly and at recommended temperatures?
5.3.17 Washes Cycle - 60oC to 74oC
5.3.18 Rinse Cycle - 71oC to 82oC
5.3.19 Final Rinse - 76oC to 87oC
5.3.20 Pots, pans, and utensils which are washed manually are being disinfected with a chemical or bleach solution
5.3.21 Dishes are stored and dispensed in a hygienic manner on clean shelving.
5.3.22 Glasses and cups are stored upside down on clean shelves or in racks.
5.3.23 The dishwashing area is maintained in a clean and orderly manner.
5.3.24 Washed items are being air dried. The practice of using drying cloths is discouraged.
5.3.25 The dining and kitchen areas are posted as NO SMOKING. The rule is observed.
5.3.26 The dining area is clean and orderly, including tables, floors, walls, widows, etc.
5.3.27 Toilet facilities are clean.
5.3.28 Adequate soap and hot water are available in all toilet rooms.
5.3.29 Kitchen waste storage is clean, orderly, free of odor, and away from food preparation areas. Flies are controlled.
5.3.30 Kitchen waste is removed daily and is properly disposed. Check disposal route / is macerator & garbage compactor available?
5.3.31 Foods are at proper serving temperatures? e.g. steam tables, display coolers, chiller trays.
5.3.32 Hot Foods > 60oC
5.3.33 Cold Foods < 5oC
5.3.34 Ice machines are self dispensing or are provided with an ice scoops, are connected to potable water, and are on a clean.
5.3.35 Drink dispensers are clean and disinfected.
5.3.36 Serving lines or areas are orderly and clean.
5.3.37 A hygienic means of controlling flying insects is in place (e.g. Fly Fans).
5.3.38 Walls, ceilings, and floors are clean and grease free.
5.3.39 All equipment surfaces are free of corrosion and are in good repair.
5.3.40 Colour coded cutting boards are in good repair, free of soil, scrapes, cracks, and are cleaned and disinfected after each use.
5.3.41 Frozen foods are being thawed properly (e.g. thawed in refrigerators, not at room temperatures).
5.3.42 Grease filters are clean.
5.3.43 There is a properly stocked first aid kit available and visible.
5.3.44 Cleaning agents are stored away from food storage.
5.3.45 Floors are clean.
5.3.46 Food storage areas and equipment are clean.
5.3.47 Refrigerators and freezers are at the proper temperatures.
5.3.48 Refrigerators 1oC to 4oC
5.3.49 Freezers -14oC to -18oC
5.3.50 Check with independent thermometer is recommended.
5.3.51 Shelves are free of residue and clean. Wood shelves are prohibited.
5.3.52 All unpackaged meats or food stuffs requiring refrigeration are stored in stainless steel or plastic trays.
5.3.53 All foods are stored in refrigerators or freezers are covered or wrapped.
5.3.54 Sanitary containers with tight fitting lids are used for flour, cereals, sugar, etc..
5.3.55 Canned goods storage is neat, orderly, and free from damaged or defective stocks.
5.3.56 A first-in/first-out inventory system is utilized to keep food stores rotated and within expiration or use-by dates.
5.4.1 Is the Air Temp / Humidity probe in good repair?
5.4.2 Is there an adequate supply of bottled water?
5.4.3 Are Isotonic drinks available?
5.4.4 Are workers aware of Heat Stress precautions?
5.4.5 Does the Rig induction include Heat Stress precautions.
5.4.6 Are the swamp coolers and bug blowers on the rig working? Are there enough for adequate coverage?
5.4.7 Are there Heat Stress signs in obvious places on the rig?
5.4.8 Are urine signs posted in the lavatories and are they multilingual?
5.4.9 Do the rig medics have all necessary equipment to treat heat related illnesses?
5.5.2 Training equipment.
5.5.3 Training library
5.5.4 Training records available
5.5.5 Emergency lighting
5.5.6 Station Bill posted
5.5.7 Study area
5.6.2 Suitable entertainment
5.6.3 Alarm bell
5.6.4 Furniture in good condition.
5.7.1 All food handlers have current Qatar Ministry of Health Medical Cards
5.7.2 Vermin & pest control certificate
5.7.2 Vermin & pest control certificate