Food Monthly Safety Inspection

• Conducted on

  Date

• Prepared by

• Location
  Address

• Name:

  Patrice Sabatano

  Kathleen Kimble

  Jeremy Sandoz

  Janelle Kreykes

• Select date

  Date

CHEMICALS

• Inventory of hazardous chemicals is current (within one year)?

  Yes

  No

  N/A

• SDS readily available for each hazardous chemical on inventory?

  Yes

  No

  N/A

• Chemicals properly stored. (Insecticides, detergent/sanitizer, caustics/acids/polishes)?

  Yes

  No

  N/A

• All containers properly identified and labeled with hazard warning?

  Yes

  No

  N/A

• Proper personal protective equipment used when handling chemicals (see SDS)?

  Yes

  No

  N/A

• Chemical hazard communication training received by all employees and documentation in personnel files (current within one year)?

  Yes

  No

  N/A

• Working eye wash station available?

  Yes

  No

  N/A

• Copy of chemical hazards communication plan?

  Yes

  No

  N/A

STORAGE AREAS

• Aisles clear and floor clean?

  Yes

  No

  N/A

• Shelves and racks are of adequate strength and are secured?

  Yes

  No

  N/A

• Compressed gas cylinders stored in upright position, are individually chained and those not in use have protective caps in place?

  Yes

  No

  N/A

• Employees frequently receive training on correct lifting techniques?

  Yes

  No

  N/A

• Heavy items stored on shelves between knee and shoulder height?

  Yes

  No

  N/A

• No goods over 40 lbs. stored at more than five feet above floor?

  Yes

  No

  N/A

• Goods have been removed from cartons prior to being placed on shelves?

  Yes

  No

  N/A

• Cartons cross-stacked to avoid tipping or tumbling?

  Yes

  No

  N/A

• Step ladder in good condition and of sufficient height to reach top of storage without standing on the top two steps?

  Yes

  No

  N/A

• Floors in walk-ins are clean, dry and not slippery?

  Yes

  No

  N/A

• Flammables properly stored; sterno, charcoal lighter fluid, butane, ect. (No more than 24 containers of butane in one location)?

  Yes

  No

  N/A

• Sharp edges are identified and eliminated?

  Yes

  No

  N/A

• Bump hazards are eliminated?

  Yes

  No

  N/A

• Falling object hazards are eliminated?

  Yes

  No

  N/A

• Emergency releases in walk-in refridgerators and freezers in proper working order?

  Yes

  No

  N/A

EXITS

• Exit routes unobstructed?

  Yes

  No

  N/A

• Exits clearly marked with illuminated signs?

  Yes

  No

  N/A

• Emergency lighting provided for all occupied areas and tested?

  Yes

  No

  N/A

• Emergency evacuation plans posted?

  Yes

  No

  N/A

• All doors in exit path kept closed?

  Yes

  No

  N/A

• Lighting is adequate?

  Yes

  No

  N/A

• Handrails provided on all stairs?

  Yes

  No

  N/A

• Adequate number of exits provided?

  Yes

  No

  N/A

• Exit doors are operable in the path of exit travel without the use of a key or any special knowledge?

  Yes

  No

  N/A

ELECTRICAL

• All electrical cords are in good condition?

  Yes

  No

  N/A

• Extension cords are not used in place of permanently installed fixed wiring?

  Yes

  No

  N/A

• Cover plates, switches, outlets, ect. are in good condition?

  Yes

  No

  N/A

• Equipment grounded or double insulated?

  Yes

  No

  N/A

• A lockout/tagout procedure in place and staff is trained regarding these procedures?

  Yes

  No

  N/A

• Ground plugs on equipment in good condition?

  Yes

  No

  N/A

• Motors are clean and properly lubricated?

  Yes

  No

  N/A

• Emergency shutdown switches installed and easily accessible?

  Yes

  No

  N/A

• Switches and circuit breakers are clearly marked to indicate equipment/ areas controlled?

  Yes

  No

  N/A

• Control panels have minimum 36" of unobstructed workspace in front and are closed?

  Yes

  No

  N/A

FIRE PREVENTION

• Portable fire extinguishers properly mounted, accessible and serviced annually?

  Yes

  No

  N/A

• Monthly visual inspections of portable fire extinguishers near cooking are 40 BC rated?

  Yes

  No

  N/A

• All employees familiar with the location of portable extinguishers, manual controls on extinguishing systems and fire alarms?

  Yes

  No

  N/A

• Automatic fire protection system inspected and serviced by qualified persons semi-annually?

  Yes

  No

  N/A

• Minimum of 18" clearance under sprinkler heads?

  Yes

  No

  N/A

• Fire doors in proper operational condition and unobstructed?

  Yes

  No

  N/A

• Do employees know how to report a fire?

  Yes

  No

  N/A

• Decorations are flameproof or non-combustible?

  Yes

  No

  N/A

• All fire alarms unobstructed?

  Yes

  No

  N/A

• Hoods, filters, and ducts clean and free of grease accumulation and a cleaning schedule has been established?

  Yes

  No

  N/A

• Emergency phone numbers posted at several locations (i.e. kitchen and office)?

  Yes

  No

  N/A

KITCHEN WORK

• Lighting adequate, fixtures shielded?

  Yes

  No

  N/A

• Machines are suitably anchored to prevent creeping or tipping?

  Yes

  No

  N/A

• Employees know location and operation of gas/electric emergency cutoffs?

  Yes

  No

  N/A

• No steam leaks on production equipment?

  Yes

  No

  N/A

• Floors and equipment clean and free of food/grease build-up?

  Yes

  No

  N/A

• Area is clean and free of cut, bump or trip hazards?

  Yes

  No

  N/A

• 35" safety cone used with floor hazards?

  Yes

  No

  N/A

• Floor mats properly placed?

  Yes

  No

  N/A

• Swinging doors have see through panels and are easy to open; overhead mirrors at doors with blind spots?

  Yes

  No

  N/A

• Slicer left unplugged and set at zero when not in use or during cleaning; cut resistant gloves for both hands available for use when cleaning blade?

  Yes

  No

  N/A

• Persons under 18 years old prohibited from operating slicers and food processors?

  Yes

  No

  N/A

• Can opener blades clean and in good repair?

  Yes

  No

  N/A

• Clean as you go policy is enforced?

  Yes

  No

  N/A

• Knives stored properly in rack?

  Yes

  No

  N/A

• Meat, fish, and other grinders: Worm-type power driven grinders guarded so fingers can't contact worm and pushers used to increase safety?

  Yes

  No

  N/A

• No broken springs or lowerators; plates not stacked over 18" on counter?

  Yes

  No

  N/A

• Pan handles or potholders used to lift hot pots; no greasy rags stored under counter?

  Yes

  No

  N/A

• Employee locker rooms clean?

  Yes

  No

  N/A

• Compactors are equipped with adequate guards and safety switches?

  Yes

  No

  N/A

• Guards for equipment in good condition and in place?

  Yes

  No

  N/A

• Eye, face and hand personal protection equipment is available, maintained and used?

  Yes

  No

  N/A

• No sharp corners projecting from machines?

  Yes

  No

  N/A

• Employees wear clean outer garments and closed-heel, closed-toe and slip resistant footwear?

  Yes

  No

  N/A

• Employees do not wear loose or dangling jewelry?

  Yes

  No

  N/A

DISH AREA

• Floor mats, non-slip material, or strips properly placed and in good conditions?

  Yes

  No

  N/A

• Dish machine final rinse above 180 degrees or approved chemical disinfectant used?

  Yes

  No

  N/A

• Protective cover over disposal opening; no water leaks from hoses, valves, dish machine, ect.?

  Yes

  No

  N/A

• Ventilation in area is adequate?

  Yes

  No

  N/A

• Dishes stacked properly in carts and tables?

  Yes

  No

  N/A

• Mops and pails clean and available to clean up spills?

  Yes

  No

  N/A

• Broken glass is swept up promptly and placed in special, clearly marked containers?

  Yes

  No

  N/A

• No standing water where people stand?

  Yes

  No

  N/A

• Emergency shutoff accessible?

  Yes

  No

  N/A

DINING AREA

• Broken, torn, wobbly or unsteady tables or chairs are quickly repaired?

  Yes

  No

  N/A

• Carpet and runners in good condition; stair treads and nosing have non-slip material and are secure?

  Yes

  No

  N/A

• Wet mopping is avoided during rush hours?

  Yes

  No

  N/A

• Sufficient 35" safety cones are available and used at every public entrance where floors are wet?

  Yes

  No

  N/A

CORRECTIVE ACTION FOR ANY "NO"s FILLED IN ABOVE

• What is the problem area (which question with "no" answer above)?

• What issue caused the "no" answer above?

• What is the corrective action needed to correct?

• Whom is responsible for corrective action?

  General Manager

  Operations Manager

  Executive Chef

  Catering Chef

• Target date for corrective action?

  Date

• Date completed? (leave blank until completed)

  Date