Global Facilities Standards Checklist

Information

Document No.
Audit Title
Client / Site
Conducted on
Prepared by
Location
Remember our customers don’t know our standards, they will look at the following:

 How was your greeting when you arrived at the Bloomberg office in (location)?
 Were your desk and terminal ready, clean and properly stocked for your needs?
 Was the office clean?
 Was the office well maintained?
 Was the office neat?
 Were the bathrooms clean, well maintained and neat?
 Was the pantry clean, well maintained and neat?
 Were the pantry selections fresh and appealing?
 Were the conference rooms clean, neat and well maintained?
When doing self-audit - imagine that its not your office!
Switch-on customer eye and be fair.
Think outside the box and come up with easy solutions without possible cost implications.

OFFICE APPEARANCE

CLEANLINESS

1. Hard surfaces are thoroughly clean and do not show any dirt, dust, foreign matter, finger or hand prints, smudges or coatings
2. Polished surfaces are mirror bright with no water marks or streaks
3. Painted surfaces are evenly colored and show no smudges, dirt or other marks
4. Fabric surfaces and carpets are evenly colored and show no fading or stains. They also have no residual dust, dirt or other contaminants
5. Corners and edges display the same level of cleanliness as the rest of the area with no fading, dirt build-up or shading of color
6. Transition zones are particularly visible and require careful attention: * Elevator and escalator tracks must be toothbrush clean, particularly the corners and edges * Stairs must always be clean and dry for safety and aesthetic reasons * Handrails, balustrades and trim must be frequently cleaned during the day * Transitions between soft and hard floorings must not show any color change or dirt build-up
7. There is no water or other liquids on counters, vertical surfaces or floors in any areas; all spills are immediately cleaned up
8. Grout is uniformly colored throughout and shows no colour change or surface build-up
9. There are no unpleasant odors including strong fragrances from cleaners or air fresheners; bathroom hand soap has a pleasant but mild fragrance
10. All cleaners and other products used are green and/or sustainable wherever possible
11. All back of house and storage areas are as clean as front of house areas

MAINTENANCE

1. Furniture, fixtures and equipment (excluding technology items) are always fully functional as originally designed
2. Polished surfaces and fixtures do not show scratches, scrapes, excessive frosting or burnishing
3. Metal surfaces do not show rust or corrosion
4. Fabric surfaces are evenly textured with no shine, pilling, matting, loose threads or other signs of wear
5. Painted surfaces are smooth and evenly textured with no visible patch work, and evenly painted with no fading or bleed-through
6. Transitions between and from soft and hard surfaces must be smooth and even
7. All mounted items or devices are firmly affixed, flush mounted, and level in all dimensions
8. All replacement hardware is identical to the original or is uniformly replaced throughout, and does not conflict with the original design
9. Corners and edges are clean and fresh, and not worn or damaged
10. Grout is not cracked or missing
11. Sealants and adhesives are not visible from any angle
12. Caulk and silicone fillers are only used if specified by the design requirements and never to address grout, adhesive or other connective problems. When used in a planar application they should fill the gap evenly and to the surface; when used in a dimensional application they should be smooth and not wider than 2-3 mm
13. All light bulbs are functional and, within their fixture category, match in shape, size, lumen output and kelvin temperature
14. All cleaners, sealers, lubricants, lighting, paints and other maintenance related items are green and/or sustainable wherever possible
15. All back of house and storage areas are maintained as well as front of house areas

NEATNESS

1. Only the minimum required number of items needed are used or displayed, along with a limited additional inventory of those items that are quickly depleted
2. Only items that are frequently used are in plain sight
3. Personal and decorative items are kept to a minimum; non-essential items are stored away from sight in drawers or in the coatrooms
4. Items other than print station materials should not be stored or arranged on the tops of file cabinets or end caps
5. All items are neatly aligned and geometrically spaced unless specified otherwise by the designer
6. Every dispenser or container is filled regularly but never overfilled
7. All storage cabinets and shelving in mailrooms and storerooms are neatly labelled using a label printer
8. Mail room and copier rooms are clear of excess paper with paper trays used for storing unclaimed documents
9. Back of house and not-in-use items are never visible in the front of house
10. The storage of personal belongings and seasonal clothing in coat rooms is not acceptable
11. All back of house and storage areas are as neat as front of house areas

OFFICE OPERATIONS

PANTRY

All Tier I and Tier II offices as well as critical sales offices should use branded compostable service ware and cups
Great care must be paid to hygiene and sanitation
Equipment is serviced on a regular basis and detailed records are kep
Branding should be avoided in the pantry and on pantry equipment as much as possible
Staff are well trained, personable and alert
Boxes should not be brought onto the pantry floor for restocking. Either service ware is stocked in the back of the house and brought out, or attractive service trays are used to bring inventory to front of the house areas

1. BWELL Food Philosophy

Wholesome Foods: Select foods in their natural state, providing naturally occurring nutrients, and which are minimally processed
Less is More Ingredients Check: Utilize the ingredient list as guide for selection. Focus on the quality of ingredients versus relying solely on nutrition facts. Try to avoid emulsifiers, flavor enhancers and preservatives
Plant Based Nutrition Approach: Offer an abundance of fresh produce and emphasize foods and snacks prepared from plant ingredients
Back to Whole Grains: Source products which contain the vast variety of whole and ancient grains
High Quality Protein: Source organic, free-range, hormone and antibiotic-free, grass-fed and/or pastured meats, dairy and eggs whenever possible
Embrace Fat: Incorporate healthy, unrefined and unsaturated fats such as those from nuts and seeds
Sweeten Smartly: Choose natural and unprocessed sweeteners in moderation
Support local: Source local, seasonal, fair-trade, and otherwise sustainable products whenever possible
Keep it Clean: Ensure that food and snacks are organic, free from foreign or toxic chemicals, and genetically modified ingredients (GMO)

2. Snacks

Snack categories:

Bars  Bars with no more than 10 g. of sugar and 200 calories, and free of partially hydrogenated oils and additives should be stocked
Chips/Crisps  Chip/crisp packages should be no larger than 1-3 oz. (25-85g.)  Baked chips/crisps or chips/crisps prepared with healthy unrefined oils are preferred
Cookies/Biscuits  Cookie/biscuit packages should be no larger than 1-3 oz. (25-85g.)  Cookie/biscuit ingredients should be in line with BWELL ingredient guidelines
Nuts and dried fruit  Unsalted nuts should always be a part of the offering  Chocolate covered or sweetened nuts should be kept to a minimum  Added sweeteners and preservatives should be avoided in dried fruits
Soup and Oatmeal/Porridge  Unsweetened oatmeal should always be a part of the offering  Pre-sweetened oatmeal should always be high in fiber (.5g.)  Low sodium, natural ingredient soups should be stocked
Dried Fruits and Vegetables  Berries  Stone fruits  Nuts and seeds (including chia, hemp and flax seeds)  Dark leafy greens  Seaweed
Snack categories should be stocked in proportion to the office size:   At least four of the six categories should be represented in offices with up to 20 employees   At least five of the six categories should be represented in offices with 21 to 50 employees   All six categories should be represented in offices with greater than 50 employees
BWELL approved snacks should comprise between 25% and 50% of the snack choices in each snack category
When the office or pantry size limit the number of offerings and only one item can be provided in any particular snack category, the most popular local item should be featured
BWELL snacks should be presented on the upper pantry snack shelves
BWELL snack guidelines:  Limit grain and potato based snacks  Calories: <200 (Nuts, seeds, nut butters, coconut and cheese are exempt )  Total Fat <7 g (Nuts, seeds, nut butters, coconut and cheese are exempt)  Saturated Fat <2 g (Nuts, seeds, nut butters, coconut and cheese are exempt)  Trans Fat =0 g  Sodium <200 mg  Sugar <10 g (Unsweetened fruit and vegetable products are exempt)  Fiber >2 g (Available in crackers, pretzels, cookies and chips)
Local snack requirements:  Calories: <200
Snacks are rotated on a regular basis with new and healthy products always being featured

3. Fresh Food

Bread  Individual rolls, sliced breads, bagels, and local specialties are acceptable.  A rotation of healthy and locally sourced boutique bakery breads is desirable  Gluten-free breads should be available (check ingredients carefully)  Bread should only be served during breakfast time  All breads should have both ingredient and nutritional labels nearby  Donuts, sweet pastries, cinnamon rolls, Danish pastry, etc. are not acceptable as they do not meet our nutritional guidelines. Exceptions can be made for special promotions
Cereal  Cereal should be dispensed in bulk in offices with full time pantry staff. Offices with part time staff or drop off service can have individual boxes with 1-2 oz. (30-60g.) servings  All cereals should feature whole grains  Limit sweetened cereals and cereals with sweet components  Cereals should have <6 g of sugar, >3g of fiber, and >3g of protein per serving  All cereals should have both ingredient and nutritional labels on their dispensers
Yogurt  All yogurts should be individual servings no larger than 6 oz. (170g.)  Offer a variety of yogurts with a fat content of 2% or less  Sweetened yogurts should contain less than 20 g of total carbohydrates  Emphasize Greek yogurts for higher protein content  Plain yogurt should be available  Yogurt should be available during the breakfast period, in the afternoon if the budget allows, and must be refrigerated
Cheese  All cheese should be individual servings no larger than 1 oz. (30g.)  Cottage cheese should contain a fat content of 2% or less  Cheese should be available during the breakfast period, in the afternoon if the budget allows, and must be refrigerated
Whole Fruit  Bananas, apples and oranges should always be available  Seasonal fruit such as pears, plums, kiwis, grapes, strawberries, Japanese apple pears, clementines and other whole fruits are desirable  Locally sourced and organic fruit should be presented and provided whenever possible  Imported fruit is not acceptable when locally grown products are available  Individual fruit labels should be removed prior to displaying the fruit except for fruit with delicate skin such as pears and plums  Whole fruit of the same type (usually displayed as such in large offices) should be labelled with their variety and as "Organic" if they are  All whole fruit should have a label in front of the bowl advising "Please Wash All Hand Fruit"
Prepared Fruit and Vegetables  Sliced or cubed fresh fruit is acceptable at any time of day and should be served in individual covered containers. It should never be further enhanced or commingled with flavorings, herbs or spices. Canned fruit is not acceptable  Freshly prepared crudité should be available every day. Crudité platters should be prepared in house when there is an onsite prep kitchen. If not, a platter can be sourced from a local food service provider  Prepared and pre-portioned salads are acceptable; salad bars are not acceptable
Nut butters  Nut butters such as peanut butter or Nutella should be available if appropriate based on local custom  If nut butters are very popular, a nut butter machine should be used, and include almond butter  Single serve peanut butter with hydrogenated oils is not acceptable
Condiments  Standard  Salt & pepper  Sugar and other dry sweeteners  Jam and/or jelly (corn syrup free)  Butter  Honey  Sliced lemons Optional  Cream Cheese  Soy sauce  Hot sauce  Individual salad dressing low in sodium, preservatives, emulsifiers, thickeners and with no hydrogenated oils  Other condiments as required by local custom  Ketchup  Mustard  Mayonnaise  Relish
Chocolate and candy  Individually wrapped mints and miniature candy bars are acceptable in limited varieties and quantities  Unflavored and dark chocolate >70% is preferred  Large candy bars and gum are not acceptable

Processed foods

Acceptable pantry items based on the geographic and demographic profile of the location include:  Canned tuna or tuna kits (Dolphin and shark-safe)  Canned low sodium soups  Frozen yogurt (check ingredients carefully)  Ice cream in season if the pantry that has an ice cream cooler (check ingredients carefully)
Microwavable meals, sliced meats, and high sodium items are not acceptable

5. Beverages

All beverages should be bulk served whenever possible based on volume and local custom. Exceptions can be made for promotional items
Glass bottles are not acceptable unless they are re-used by the producer
Beverage servings must be 12 oz. (325g.) or less

Beverage offerings should include:

Coffee  Regular coffee, preferably organic, free trade and locally roasted  Decaffeinated coffee, preferably organic, free trade and locally roasted  Flavored coffee or a specialty local coffee in larger offices
Tea bags (organic, fair trade and sustainable wherever possible)  Black tea  Green tea  Herbal tea such as hibiscus, chamomile or mint  Flavored tea such as Earl Grey or berry infused black tea
Iced coffee and tea  These are optional based on local custom in hot climates or in the summer
Fruit and vegetable juices  Fresh and unsweetened 100% juices preferred  Offer coconut water if possible
Carbonated beverages  Unsweetened, non-sugar sweetened and low-calorie beverages are preferred  Offer sparking water
Non-dairy milks such as non-GMO soy milk, almond milk, and rice milk, both as coffee and tea lighteners and as stand-alone beverages (check ingredients carefully)
Offer lactose-free milk
Naturally flavored or infused waters are desirable and should include ingredients labels
Beverage sweeteners should include:  White sugar  Brown granulated or Demerara sugar  Natural sweeteners such as honey or stevia if locally appropriate
Other sweeteners  Sucralose is acceptable  Aspartame and saccharine are discouraged but may be locally expected
Dairy beverages and lighteners  Cream (large containers preferred)  Whole milk  Skim milk  Part-skim milk in larger offices if appropriate  Natural non-dairy lighteners such as soy milk, rice milk, almond milk, etc.

Pantry Equipment and Operations

Pantry bins should be fully stocked, neat and organized at all times. Care should be taken to not overfill bins or pack them too tightly
Standard pantry equipment for regional offices include:  Commercial microwave  Commercial toaster (if appropriate)  Glass door refrigerator or open fridge counter  Employee lunch refrigerator  Coffee brewing equipment  Espresso machine (if full time pantry staff is present)  Hot water machine  Ice machine (if appropriate)  Cold water dispenser
Optional pantry equipment for regional offices include  Soda fountain  Peanut butter machine  Frozen yogurt machine  Ice cream freezer
Standard pantry equipment for remote offices include:  Commercial microwave  Glass door refrigerator  Employee lunch fridge  Individual portion coffee and tea brewer  Hot and cold water machine  Ice machine

7. Pantry Guidelines

All cups should be 12 ounces or equivalent
All cutlery, cups, plates, lids, and stirrers must be compostable

CATERING

1. Ingredients and Raw Products  All ingredients and raw products are fresh or fresh-made at the last minute whenever possible  Slow-cooked or pre-cooked products are nevertheless made from natural and fresh raw products and brought to the location for last minute finishing  Local, seasonal, fair trade and otherwise sustainable products are used whenever possible  Meats and dairy products are organic, free-range and/or hormone free whenever possible  No canned, bottled, packaged or processed ingredients are used unless that is a characteristic of the item (i.e. caviar, anchovies, etc.)  Raw ingredients contain no preservatives, chemicals, stabilizers or emulsifiers unless that is a characteristic of the item (i.e. cured meats)
2. Preparation techniques  Are unpretentious in order to allow for elegant simplicity to reflect the Bloomberg culture  Conform with BWELL standards with reduced or no fats, salt, thickeners, emulsifiers, stabilizers, complex carbohydrates and sugars  Reflect the local culinary traditions of the venue  Allow for last minute preparation
3. Presentation  Food is plated in the kitchen or venue whenever possible  All presentations are properly garnished, but not over-garnished  Presentations are simple and elegant, with an emphasis on creating recognizable food that has not been over-prepared, over-flavored, fussy or uninspired  Placemats, runners or linens are used as appropriate based on the meal period, type and location  Buffet items are presented using heights and angles for the service pieces  Disposable service ware should be compostable and used whenever possible  Leftover food is properly covered and stored
4. Service  Although service standards may vary among regions, catered events should reflect Bloomberg’s culture of transparency, modernity and simple elegance  Compostable plates and cups are appropriate for all internal events and some business events  China, flatware, glassware and linens should be simple and modern in style, although not aggressively contemporary
5. Table service:  Table numbers should be low and discrete. They should be removed as soon as the guests are all seated  Water should be poured once the guests are seated  Breads and butters should not be pre-plated unless time is an issue  White and red wine should be served by separate servers or in two passes, not by servers who carry a bottle of each in their two hands.
6. All foods prepared for consumption at Bloomberg are fresh and healthy, and made or finished as close to "a la minute" as possible with a contemporary flair that nevertheless reflects the local culture and cuisine
7. All practices should conform to all local, national and best practice food hygiene standards and regulations
8. Menus and Offerings  A full range of food items is offered representing all meal periods and entertainment needs  All menus should include items that are oriented toward healthful cuisine that comply with BWELL standards, and take advantage of the local culinary tradition  Healthy options should be so by their nature, and not modified recipes of heartier fare  All menus or food descriptions are written in English or the local language and define as much as possible the items offered including cooking technique, temperature, accompaniments and garnishes. They are always simple, elegant and never stuffy or formal  Food items reflect the latest in culinary trends and incorporate items that might be seen in current issues of culinary and lifestyle magazines or websites  Menus rotate throughout the year and have seasonal alternatives that reflect fresh and locally sourced ingredients  Menus are designed with a goal of creating an attractive plate presentation and composition with attention to color, temperature, spiciness, texture, aromas and complementary, if occasionally unusual flavors  Both vegetarian and vegan alternatives are available in all meal categories  All allergenic ingredients such as nuts, gluten and dairy are highlighted on menus or descriptive cards

BATHROOMS

1. Paper products
Required  Toilet tissue should be soft to the touch and either double-ply or an equivalent single-ply weight. Individual sheets should tear apart easily on the perforations and the tissue should remain strong even when wet  Paper towels should be moderately soft to the touch, easily and highly absorbent, and resist any disintegration or tearing under normal use  Facial tissue should be soft to the touch, easily and highly absorbent, and resist any disintegration under normal use  Liquid hand soap should be an attractive light pastel color and only slightly fragrant  Feminine hygiene products should be soft to the touch, easily and highly absorbent, and resist any disintegration under normal use
Optional  Hand lotion should be light in color and fragrance, and not oily
Toilet seat covers, where used, should be moderately soft to the touch, and resist any tearing or disintegration under normal use
All paper products should be green:  Made from recycled paper or organically grown raw products  Made without the use of toxic or environmentally harmful chemicals, and do not contain such chemicals  Not tested on animals  Ship in Eco-friendly packaging
2. Every bathroom should have waste bins located near all sinks, which may require a free-standing bin in handicap stalls
3. Women's' bathrooms
Items provided should include:  Mandatory:  Tampons  Disposal bags  Disposal receptacles in the stalls  Optional upgrades:  Sanitary napkins
Women's' bathrooms must contain an attractively presented selection of hygienic items
Hygienic items should be presented in immaculately clean stainless steel, acrylic or resin dispensers or covered boxes. Modified "for a fee" dispensers are not acceptable
4. Dispensers inside stalls as well as in common areas of the bathrooms should be recessed if possible

CONFERENCE ROOMS

1. Conference rooms shall be clean, neat and well maintained at all times
2. Minimum amenities include:  One bento box  Bloomberg sized notepads. There should be no marks, impressions or bent pages  Logo notepads in Tier I and Tier II offices and in critical sales offices  Pencils. All should be freshly sharpened and not more than 2 cm (1 in) shorter than the new ones. Donate used pencils to schools or other charitable institutions  One box of facial tissues
3. Optional items include:  One Stapler  Small paper clips  Large paper clips or "bulldog" clips  Scotch Tape dispenser  Markers (at least two colors if provided)  Marker erasers  Purell or other instant hand sanitizer  N.B. Any optional items must be placed in all conference rooms unless the room has a special purpose use

WRITING ON WALLS: An important part of the company technology and financial culture is the need to write on large surfaces in order to analyze complex problems and create rapid, dynamic solutions. In order to balance this unique need with our emphasis on cleanliness, neatness and a minimalist design aesthetic, the following guidelines will be followed:

1. It is acceptable for employees from technology-driven departments to write on fixed clear or white hard surfaces in areas that are not highly visible in the most commonly trafficked public areas or used by other departments, such as core and perimeter walls. Conference room walls should not be written on except for conference rooms located in areas populated by those specific departments. When requested, and determined appropriate by the Design Department, transparent glass panels in selected areas may be replaced with permanent opaque white hard surfaces or panels which can be written on
2. Employees should be asked to comply with the following rules:  Please do not write on windows, clear conference room glass, colored glass or arcade screens  Please only use dry-erase markers specifically provided for this purpose; do not use permanent markers  If markers are no longer working, please dispose of them in “Trash” bins
3. Markers in areas with dedicated writing surfaces and in designated conference rooms will be replenished by Facilities when they are missing
4. In order to properly maintain clear glass and white board walls in pristine condition, regular cleaning will be necessary. Cleaning will be conducted at least monthly, although a more frequent rotation may be agreed to between Facilities and the respective departments
5. In order to avoid the unintended loss of sometimes extensive amounts of work, the regularly scheduled cleaning will always be communicated to the departments in whose area such writings exist, so they may capture the information in an alternate fashion
6. As a part of this communication end users should be reminded not to mark walls as “To Be Saved” or as “Do Not Erase” as such requests will not be accommodated
7. Wherever possible, Facilities will provide standing white boards or similar movable fixtures to teams from technology-driven departments including:  R&D  Data  Tradebook  It is the responsibility of each department in which such fixtures are located to manage their use and cleaning, the latter of which can be carried out promptly by Facilities by entering an SDSK ticket.

WELCOME LETTERS AND GUEST DESKS

1. An adequate number of guest desks should be available and ready to use for visiting Bloomberg employees
2. Guest desks should be available in various areas of the offices so that adjacencies and dependencies can be accommodated
3. A log of daily arrivals should be kept so that guests can be quickly brought to their desk upon arrival. Facilities Site Managers should review the Out 8 list of arriving BLP employees, assign desks for arriving guests, and check the readiness of these desks prior to their arrival
4. For guests arriving from outside the region:  One week prior to arrival (or as soon as their plans are made, if less than one week) a welcome note should be e-mailed to the individual with the following content:  Introductory welcome paragraph  The desk number assigned to them  General weather expected (temperature range, humidity range and a general precipitation forecast  A closing paragraph wishing them safe travels
5. For all guests, one day before arrival, the desk should be prepared as follows:  A simple paper nameplate blocking the desk for the individual should be placed front and center. Site Managers should consider preparing permanent magnetic nameplates for frequent repeat guests  How to make long distance calls should be indicated for guests from outside the country  “Printer to be selected: _____” should be added in large offices with multiple printers  Rest room locations and access should also be indicated on the bottom of the paper nameplate or on a separate notecard if they are outside of the Bloomberg offices or require badging
6. A separate printed BLP standard welcome sign should also be placed on the desk stating: "Thank you for visiting this office. Please let us know if there is anything else we can provide to make your visit more productive, and remember to take all your personal belongings with you when you leave."
7. The terminal should be turned on and checked for functionality including log in. SDSK tickets are acceptable in large offices where this staff exists, although it is ultimately the responsibility of Facilities to make sure that the devices function properly. It should include a full suite of software including Microsoft Office and Cisco JabberVideo as well as a headset and video camera
8. Telephones should also be checked for functionality or tickets entered. The FSM should know how to log into a remote office number
9. Standard desk supplies should be verified: On the desk top:  2 Bloomberg size pads  2 Bloomberg pencils In the desk drawer:  1 black or blue ink pen  1 red ink pen  1 stapler  1 tape dispenser  Small paper clips  Large paper clips  Post-it-notes (3'X3" or 3"X5")  1 Yellow highlighter
10. Following departure, the desk should be cleaned and re-stocked so it is ready for the next visitor. Any left-over personal items should be discarded except for personal items of obvious personal or financial value. The departed visitor should be contacted to arrange for the return of these items.

FISH TANKS

1. Criteria for eligibility:

All offices with twenty (20) desks or more and/or a minimum useable area of 25,000 square feet will be eligible for fish tanks. The final decision will be made by the global managers in Real Estate and Facilities
Virtual tanks should be considered as a first option, particularly in smaller offices
Tank location in office:  Tanks should be located on the primary entrance floor in order to have a major impact on the arrival experience  Tanks should be located at the most visible public facing location immediately inside the entrance  Multiple tanks on one floor will be considered for any floor larger than 25,000 square feet

2. Basic Construction and Space Requirements:

There must be a floor drain located under all fish tanks
Water proof curbs should be installed under fish tanks whenever possible
To fill the tanks, a cold water line with a ¾” hose bib connection that terminates above the pan but under the stand should be provided. This line must also have an additional manual shut off valve. Depending on local codes, trap primers and back flow preventers may be required
Fish tanks should be installed on a high carbon stainless steel stand with an integrated welded steel pan above the floor. The pan should be 6” above the slab to allow room to plumb the pan drain into the floor drain. The stand should be at least 42” above floor level to allow for proper viewing and space underneath for equipment.
Ultra-clear or museum quality glass should be used in the construction of the viewable sides of the fish tank for optimal visibility
Adjacent cabinets or space behind aquarium are required to house chiller and minimal service equipment and must have a clearance or entry point of at least 24 in to be easily accessible by maintenance teams. All enclosed cabinets should have exhaust fans to disburse heat build-up and potential fumes
There should be 18” to 24” of clear unobstructed space above all fish tanks to allow for lighting and proper service access.
All electrical outlets should be GFI at the outlet and not a GFI breaker

3. Service and Support Area:

The service area should be at least an 8’ x 10’ room with space for:  A desk  Shelving or cabinets for chemicals, supplies and equipment storage  A small refrigerator for storing fish food and medicines
The service area should be located as close to the tanks as possible and should be reachable through elevator access
Toilet and washing facilities must be provided in or near the service area

4. Cabinetry:

Locally harvested, sustainable and or low VOC emitting materials should be used for cabinetry surrounding the fish tanks
All metal frames, hinges and fittings should be stainless steel
If the cabinet doors are less than 4’ tall and weigh less than 5 lbs. (2.25 kg) for the upper doors, or 10 lbs. (4.5 kg) for the upper doors each, they should open horizontally and have a robust hinging mechanism that allows the door to open in a controlled and easy manner
If the lower cabinet doors weigh more than 10 lbs. (4.5 kg) each they should be wheel-mounted and open straight out to move freely
If the upper cabinet doors weight more than 5 lbs. (2.25 kg) each or are at least 3 ft. (90cm) tall they should open vertically and have at least two secure locking pneumatic hinges with sufficient tension to safely support the door in the open position

5. Equipment Requirements

The basic equipment guidelines for most installations are listed in the appendix. Final equipment selection and/or the need for additional or optional equipment should be made on a case by case basis. The actual fish tank configuration and dimensions will have a role in determining what equipment is suitable
Detailed specifications and drawings are available from the Real Estate Design Department should they be necessary in the planning, construction and/or operation of the tanks

6. Aquatic Requirements

The first tank in any Bloomberg office should always be a salt water tank. Fresh water tanks may be appropriate in other areas of a larger office
All salt water tanks must be reef tanks
Where possible live rock should be used instead of man-made cast reef rock
Only non-protected species of corals should be used. (Refer to a local list of protected species)
Both hard and soft corals should be used. At least two pieces of plating Montipora should be included in all tanks
Coral propagated on site should be used whenever possible

7. Color/ Variety

At least five colors of livestock should be visible at all times through either fish or coral
At least three species of fish should be visible at all times
It is acceptable to mix species of fish or coral from differing ecosystems, although care should be taken to ensure that they are compatible and do not compete for food or territory

8. Maintenance

The interior and exterior glass should be cleaned and all algae removed as often as necessary
Aquarium substrate (mostly gravel) should also be cleaned as necessary. Vacuuming should be done at the time of partial water changes
Whenever possible, complementary species of wildlife that maintain a healthy balance of nutrients, chemicals and other components should be placed in the tank
Aquarium decorations are generally not appropriate but if they exist, they should be maintained and cleaned properly
Diagnosis of biological and environmental contaminates should be investigated as soon as they are detected. Natural treatments should be used whenever possible
Water levels must be maintained as often as necessary to avoid affecting the ecosystem
Wet/dry filter(s) must also be maintained on a conservative schedule
The addition of chemicals required by ecosystem should be a last resort but implemented in carefully monitored daily doses to avoid disrupting the ecosystem
The exterior of aquariums and related cabinetry should be cleaned frequently not just for aesthetic reasons but also to avoid cross-contamination
The service provider will provide all tools and equipment required for the routine maintenance of fish tanks

8. Water

Water should be tested at least weekly to measure the rise of pH, ammonia, nitrite and nitrate compounds that are toxic to aquatic life
Partial water changes should occur whenever nitrite or nitrate levels are the slightest bit high
Water temperature should be maintained to within a few degrees once the ecosystem has been established

9. Sustainable Sources

All fish tank products (both livestock and reef) should come from sustainable sources and should not appear on any prohibited list.
The service provider should deliver a service that preserves the stock life to at least a minimum lifespan limit associated with the species in the Aquarium

10. Local Law Adherence

It is important that all local aquatic vendors adhere to any and all applicable laws pertaining to the importing of live tropical fish. In the United States the two agencies of record are US Customs and Border Protection and the US Fish and Wildlife Service

11. Employee and Community Engagement

BBG believes that the factors that previously led to aquatic mismanagement must be addressed now. Accordingly Bloomberg Philanthropies has announced the launch of the Vibrant Oceans initiative, a commitment of $53 million over five years to promote reforms to boost fish populations in Brazil, the Philippines and Chile. The organization says that reforming fishing practices in these countries will revitalize 7% of the world's fisheries and will potentially serve as a model for future global reform efforts by providing insights into the best ways to protect the world's fish supply. www.worldfishing.net/news101/industry-news/bloomberg-philanthropies-launches-vibrant-oceans-initiative

12. Communication and Education

BBG Facilities is working with Marketing to develop FISH<GO> on the BBG terminal. Accessing this function will allow users to learn about the fish tanks in all offices around the world
When BBG tours are offered in large offices, they should always include the fish tanks. Site Managers should make sure that tour guides are knowledgeable about our tanks, present information in the best manner, and are prepared to respond to questions and concerns
Arcade will be used on a regular basis to promote changes, upgrades and new information about our global fish program
Fish cams will be created in the future, be available on FISH<GO>, and featured on Arcade

EMPLOYEE MOVES, RESTACKS AND WHOLE OFFICE MOVES

1. All employee moves, restacks and whole office moves need to be extensively communicated to all employees affected with ample advance notice
2. Employee moves and restacks can be broken down into four categories:  Category I: Small (<10 employees) within the same office  Category II: Small (<10 employees) involving a new or different office  Category III: Large (>10 employees or moves which include reconfiguration of office space, meeting rooms, etc.) within the same office  Category IV: Large (>10 employees or moves which include reconfiguration of office space, meeting rooms, etc.) involving a new or different office
3. All requests for moves or restacks should be documented through an FDSK ticket. Category II – IV moves require that the most senior local manager of the departments affected in all offices be added as a Representative on the SDSK ticket
4. At least two weeks before the restack the supervising departmental manager(s) in the office(s) affected should receive the final plans. Local management should immediately review the plans with all affected employees, the supervising Facility Site Manager and Infosys or Field Service engineer; and distribute written move sequence checklists:
5. Two days before the move:  Boxes will be provided for employees to pack  Large waste bins may be placed in the area for employees to throw out non-recyclable items if it is a Category III or IV move  In order to accommodate data compliance policies all unwanted paper and documents should be shredded  The Facility Site Manager and Infosys or Field Service Engineer should inspect the destination desks for readiness
6. Day of the move:  All boxes, terminals, peripherals, desk chairs and name plates should be relocated and set up in their correct destination. Terminals will be tested
7. First work day following the move  Boxes will be unpacked by the employees  Site Managers and Infosys or Field Service Engineers should be available to address any issues that may result
8. Each move request is entered into the space management application Tririga. A request can be for one individual or as many as an entire group.
9. Each move request is then added to a Move Project. The project may consist of one move request or several. All the requests added to the project will be carried out on that move date.
10. The Project will then create a SDSK ticket with an attached list of moves for Infosys to action.
11. When the project is completed all the user desk locations are updated as such:  Tririga database  The FON page on the Bloomberg terminal  Data tables are updated for Bear Tracks system(mailroom) and the Infosys application Abbsia (BBLocate)
12. Basic office and move information should also be communicated to employees including:  Box and Packing instructions  Assembling boxes  Sealing boxes  Packaging delicate and personal items Desk number changes  Telephone number changes  Personal and ergonomic furniture  Identification, packing and transportation  Business card replacement reminder if appropriate  Building access badge reminder if appropriate
13. Category IV moves require more detailed advance planning and communication with affected employees
14. Category IV moves should be accompanied by an office manual that summarizes the key points of interest related to the new offices (See appendix)
15. Post move questionnaires should be sent to all employees affected Following a Category III or Category IV move to allow them to provide feedback on the planning and execution of the move as well as on any defects following their move.

SIGNAGE

1. All BBG signage should be placed only if it is absolutely necessary
2. Signage should be simple, clean and as inconspicuous as possible without losing its efficacy
3. Signage justification and location should be approved by Global Facilities and both Global Marketing and Global Design. Event signage should also be approved by the Events team
4. Signage should be designed by either Global Marketing (for brand management and events) or Global Design (for functional signage) based on its use and intent
5. All signage must be on dimensional plaques produced by BBG vendors. Paper and locally made laminated signage are not acceptable
6. Temporary signage should be mounted on foam core and the board mounted with double-sided tape
7. Out of Order signage for pantry equipment, bathroom applications and other areas should be designed and produced in advance so they can be deployed effectively as soon as they are needed

FLOWERS AND PLANTS

1. All offices with sixteen (16) desks or more and a purpose designed reception area, and any office with a staffed reception desk, will be eligible for fresh flowers. The final decision will be made by the global managers in Design and Facilities
2. Flowers should be located on the most visible appropriate location when entering the office
3. Flowers may be located in several areas if there are multiple floors or multiple entrances
4. Flower arrangements should be simple and neat, and in proportion to the space where they will be placed. Front desk and table top flowers should be groups of identical flowers evenly cut in a simple vase, from 12 in (30 cm) to 36 in (90 cm) tall including the vase. Occasionally two complementary flower types may be grouped together if they are similar in size, of the same basic color, and subtly harmonious
5. Flowers should be seasonal and locally grown whenever possible
6. Seasonal flowering plant and tree branches and berry covered branches are appropriate and desirable, particularly when there is a limited supply of fresh flowers from local sources
7. A more complex and arranged seasonal mixed arrangement is acceptable for the holidays and special occasions. However, they should not include bows, accessories, vase wrappings, etc
8. Vases and containers should be clear, smooth glass, without decoration, in either a circular or rectangular shape. Plain, smooth, white or gray ceramic or stainless steel may be used for living arrangements or indoor plants when those options are appropriate
9. Please see http://www.pinterest.com/efmdesign/floral-arrangements/ for representative examples of appropriate floral displays
10. Indoor plants are generally not appropriate in Bloomberg offices for both aesthetic and maintenance reasons. Nevertheless, certain large indoor and outdoor areas may require plants
11. Succulents and cacti may be used in place of fresh flowers in arid climates
12. All indoor and outdoor plants should be local native species. They should be natural looking and well pruned without seeming overly stylized or too coarse. Tropical office plants are not appropriate

Comments:

Sign off

Auditor's signature
Add media

Appendix: Fish Tank Technical Standards

Fish Tank Technical Standards

Equipment requirements for a small tank (200 gallons / 750 l)

 Sample dimensions 54” x 24” x 36” / 135 cm x 60 cm x 90 cm (L x W x H)
 Acrylic sump with baffles/chambers to direct water through chemical bags and/or sponges. Approximately 24” x 17” x 20” / 60cm x 45 cm x 50 cm (dimensions contingent on specific location) ¼ HP inline chiller to be placed in adjacent cabinet
 Adjacent cabinet should be approximately 24” / 60 cm clear inside
 Drive pump blue line 70 or equivalent
 25 sq.ft. / 2.5 sq.mt. mechanical filter with blue line 55 or equivalent (filter socks can be substituted if preferred or space restrictions)
 57 watt UV with mag 3 water pump
 Phosban reactor with maxi Jet 900 water pump
 RO/DI top off system rated for 60 gallons / 225 l per day with float valve
 Suitable size protein skimmer rated for aquarium water volume
 2 LED modular lighting fixtures with controller. Aqua Illumination Hydra (or equivalent)
 Electrical requirements: (2) 20 amp circuits each with a GFI quad outlet mounted in the base. (1) 20 amp duplex mounted receptacle inside the cabinet area at approximately 30” / 75 cm in height (off the floor) for chiller and (1) 20 amp circuit with 1 quad GFI outlet mounted above aquarium at top of cabinet area for lighting

Equipment requirements for a small to medium tank (350 gallons)

 Sample dimensions 96” x 24” x 36” / 240 cm x 60 cm x 90 cm (L x W x H)
 Acrylic sump with baffles/chambers to direct water through chemical bags and/or sponges. Approximately 40” x 17” x 20” / 100cm x 45 cm x 50 cm (dimensions contingent on specific location)
 1/3 Horse inline chiller to be placed in adjacent cabinet
 Adjacent cabinet should be approximately 24” / 60 cm clear inside
 Drive pump blue line 100 or equivalent
 50 sq.ft. / 5.0 sq.mt. mechanical filter with blue line 70 or equivalent (filter socks can be substituted if preferred or space restrictions)
 114 watt UV with mag 3 water pump
 Phosban reactor with maxi Jet 900 water pump
 RO/DI top off system rated for 60 gallons / 225 l per day with float valve
 Suitable size protein skimmer rated for aquarium water volume
 3 LED modular lighting fixtures with controller. Aqua Illumination Hydra (or equivalent)
 Electrical requirements: (2) 20 amp circuits each with a GFI quad outlet mounted in the base. (1) 20 amp duplex mounted receptacle inside the cabinet area at approximately 30” /75 cm in height (off the floor) for chiller and (1) 20 amp circuit with 1 quad GFI outlet mounted above aquarium at top of cabinet area for lighting

Equipment requirements for a medium tank (500 - 600 gallons)

 Sample dimensions 94” x 37” x 36” / 240 cm x 90 cm x 90 cm (L x W x H)
 Acrylic sump with baffles/chambers to direct water through chemical bags and/or sponges. Approximately 40” x 30” x 20” / 100cm x 75 cm x 50 cm (dimensions contingent on specific location)
 ½ Horse inline chiller to be placed in adjacent cabinet
 Adjacent cabinet should be approximately 24” / 60 cm clear inside
 Drive pump blue line 100 or equivalent
 50 sq.ft. / 5.0 sq.mt. mechanical filter with blue line 70 or equivalent (filter socks can be substituted if preferred or space restrictions)
 114 watt UV with mag 3 water pump
 (2) Phosban reactor with maxi Jet 900 water pump
 RO/DI top off system rated for 100 gallons / 375 l. per day with float valve
 Suitable size protein skimmer rated for aquarium water volume
 7 LED modular lighting fixtures with controller. Aqua Illumination Hydra (or equivalent)
 Electrical requirements: (2) 20 amp circuits each with (2) GFI quad outlets mounted in the base. (1) 20 amp duplex mounted receptacle inside the cabinet area at approximately 30” / 75 cm in height (off the floor) for chiller and (1) 20 amp circuit with (2) quad GFI outlets mounted above aquarium at top of cabinet area for lighting

Equipment requirements for a large tank (800 - 900 gallons)

 Sample dimensions 120” x 40” x 40” / 300 cm x 100 cm x 100 cm (L x W x H)
 Acrylic sump with baffles/chambers to direct water through chemical bags and/or sponges. Approximately 48” x 30” x 20” / 120 cm x 75 cm x 50 cm (dimensions contingent on specific location)
 ¾ Horse inline chiller to be placed in adjacent cabinet
 Adjacent cabinet should be approximately 30” / 75 cm clear inside
 (2) Drive pumps blue line 100 or equivalent
 (2) 50 sq.ft. / 5.0 sq.mt. mechanical filter with blue line 70 or equivalent (filter socks can be substituted if preferred or space restrictions)
 (2) 114 watt UV with mag 3 water pump
 (2) Phosban reactor with maxi Jet 900 water pump
 RO/DI top off system rated for 100 gallons / 380 l per day with float valve
 Suitable size protein skimmer rated for aquarium water volume. Multiple skimmers may be necessary
 9 LED modular lighting fixtures with controller. Aqua Illumination Hydra (or equivalent)
 Electrical requirements: (2) 20 amp circuits each with (2) GFI quad outlets mounted in the base. (1) 20 amp duplex mounted receptacle inside the cabinet area at approximately 30” / 75 cm in height (off the floor) for chiller and (1) 20 amp circuit with (3) quad GFI outlets mounted above aquarium at top of cabinet area for lighting

Appendix: BWELL Ingredient Guidelines

Ingredients to avoid completely
Acesulfame-potassium
Aloe Vera
Artificial colorings:
blue 1,
blue 2
caramel coloring
citrus red 2
green 3
orange b
red 3
red 40
yellow 5
yellow 6
Aspartame (NutraSweet)
Azodicarbonamide
Butylated hydroxyanisole (BHA)
Caramel coloring
Cyclamate (not legal in U.S.)
Ginkgo biloba
Olestra (Olean)
Partially hydrogenated vegetable oil (trans fat)
Potassium bromate
Propyl gallate
Saccharin
Sodium nitrate
Sodium nitrite
TBHQ (tert-butylhydroquinone)
Brazzein (not yet used in U.S.)
Brominated vegetable oil (BVO)
Butylated hydroxytoluene (BHT)
Diacetyl
Heptyl paraben
Monatin (not yet used in U.S.)
Monk fruit extract
Sucralose
Transglutaminase ("meat glue")

Ingredients to limit to a minimum
Corn syrup
Dextrose (corn sugar, glucose)
Fructose
High-fructose corn syrup
Hydrogenated starch hydrolysate (HSH)
Invert sugar
Isomalt
Lactitol
Maltitol
Mannitol
Polydextrose
Salatrim
Salt
Sorbitol
Sucrose
Sugar
Tagatose
Annatto
Benzoic acid
Carmine/cochineal
Carrageenan
Casein
Gums: arabic, furcelleran, ghatti, guar, karaya, locust bean, tragacanth, xanthan
HVP (hydrolyzed vegetable protein)
MSG (monosodium glutamate)
Mycoprotein/quorn
Quinine
Sodium benzoate
Sodium bisulfite
Sodium caseinate
Sulfites
Sulfur dioxide

Global Facilities Standards Checklist

Free Global Facilities Standards Checklist Checklist

Go digital today!

Convert your paper checklists into digital forms

OFFICE APPEARANCE

CLEANLINESS

MAINTENANCE

NEATNESS

OFFICE OPERATIONS

PANTRY

1. BWELL Food Philosophy

2. Snacks

Snack categories:

3. Fresh Food

Processed foods

5. Beverages

Beverage offerings should include:

Pantry Equipment and Operations

7. Pantry Guidelines

CATERING

BATHROOMS

CONFERENCE ROOMS

WELCOME LETTERS AND GUEST DESKS

FISH TANKS

1. Criteria for eligibility:

2. Basic Construction and Space Requirements:

3. Service and Support Area:

4. Cabinetry:

5. Equipment Requirements

6. Aquatic Requirements

7. Color/ Variety

8. Maintenance

8. Water

9. Sustainable Sources

10. Local Law Adherence

11. Employee and Community Engagement

12. Communication and Education

EMPLOYEE MOVES, RESTACKS AND WHOLE OFFICE MOVES

SIGNAGE

FLOWERS AND PLANTS

More

Sign off

Appendix: Fish Tank Technical Standards

Appendix: BWELL Ingredient Guidelines

Related checklists