Jacksonville Zone 1(Rec, Gym, CTT, Food Services, and Dorms)

Jacksonville Zone 1 (Rec, Gym, CTT, Food Services, and Dorms)

Jacksonville Zone 1 (Rec, Gym, CTT, Food Services, and Dorms)
Inspection Date
Inspected by

Jacksonville Zone 1 (Rec, Gym, CTT, Food Services, and Dorms)

INSPECTION REQUIREMENT

Per COP 5.9, In order to maintain safe, clean and attractive facilities, center management will conduct a weekly quality walk inspection of 1/4 of the center, for the purpose of identifying safety deficiencies, unresolved maintenance issues and quality of life issues. At a minimum, the quality walk inspection team will be comprised of the Center Director, F&A Director, Maintenance Manager/Supervisor, Safety Officer and the Supervisor, Manager or Director responsible for the area(s) being inspected.

STRUCTURAL INTEGRITY ALL AREAS

Floors: clean, cleanable, in good repair
Walls and ceilings: clean, paint in good condition, cleanable
Foundation structurally sound ; no water leaks or flooding; walls and ceilings intact
Windows and doors not broken; open and close as designed
Stairways, stair tread and hand rails: in good repair; and free of trip hazards
Exterior walls and gutters are free of defects; and gutters are secured to building, and free of sagging, holes, cracks and leaks

GENERAL HEALTH AND SAFETY ALL AREAS

No evidence of vermin, insects or rodents. Outer openings protected.
Ventilation adequate, no odors or moisture
Cleaning supplies, mops, brooms properly stored
Carpets and floor coverings securely fastened
Windows, sills, curtains, screens, shades: clean and in good repair
Lighting adequate, fixtures clean
Water fountains clean and working properly
First aid kits are stocked and conveniently located
AED is operational, with batteries and pads within the expiration dates
Enter location of AED that was inspected
Safety Data Sheets (SDS) are maintained and conveniently located (SDS are on file for all chemicals; MSDS have been replaced with SDS)
Emergency eyewash station is inspected and flushed regularly; functioning properly

FIRE AND ELECTRICAL SAFETY ALL AREAS

Fire extinguishers accessible, charged and properly inspected
Fire escapes, accessible, marked, unlocked; periodic fire drills conducted
Evacuation route maps posted; no smoking signs posted; designated smoking areas marked
Evacuation maps contain all of the required information such as, "YOU ARE HERE", primary, secondary escape routes, emergency contact information, Pull stations and fire extinguishers.
Flammable liquids, oily rags and waste properly stored; No fire hazards
Alarm system functioning properly; exit signs illuminated; smoke detectors working properly
Alarm and sprinkler systems have the annual inspection completed
Emergency lighting/Exit Signs functioning properly<br>(functional testing should be conducted by pressing the "push to test" button for a minimum of 30 seconds).
Fire Sprinkler Systems: in good condition with no visible damage; free of external leaks
18” clearance maintained between sprinkler heads and stored items
Electrical installations adequate
GFCIs functioning properly

BATHROOMS (Common and Individual) ALL AREAS

Toilets: adequate in number, in good repair, clean, toilet paper available
Showers and tubs: in good repair, hot and cold water, clean, mildew free
Sinks: clean, in good repair, hot and cold water, soap available, drying device available
Adequate ventilation, no odors or moisture
Plumbing installations and drains adequate
Rubbish containers: provided, adequate, clean, emptied daily

Food Services

1. Sources, sound condition, no spoilage, milk pasteurized, meats are USDA approved
2. Original container or approved dispenser, properly labeled
3. Potentially hazardous food meets temperature requirements during storage, preparation, display, service, transport
4. Proper facilities to maintain product temperature
5. Thermometers provided and conspicuous
Freezer and cooler temperatures are recorded daily
6. Potentially hazardous food properly thawed
7. Unwrapped and potentially hazardous food not reserved
8. Food properly protected during storage, preparation, display, service, transportation
9. Handling of food and ice minimized
10. In use, food and ice dispensing utensils properly stored
11. Fruits and vegetables washed
12. Personnel with infections restricted
13. Persons with hepatitis excluded for 45 days after symptoms
14. Personnel have local food handlers certificates if required
15. Hands washed and clean, good hygienic practices
16. Clothes clean, hair restrained
17. Food contact surfaces: adequately designed, constructed, maintained, installed, located
18. Non-food contact surfaces: adequately designed, constructed, maintained, installed, located
19. Dishwashing facilities properly designed, constructed, maintained, installed, operated
20. Accurate thermometers or chemical test kits provided, gauge cocks provided
21. Dishes and utensils pre-flushed, scraped, soaked
22. Wash, rinse water: clean, proper temperature
Instructions:
1. Run the dishwasher through a cycle so that the required temperatures are met
2. Take a photo of the dishwasher temperature gauges when the temperatures are compliance
23. Sanitizing rinse: clean, appropriate temperature, concentration, exposure time. Equipment, utensils sanitized
24. Wiping cloths: clean, stored, restricted in use
25. Food contact surfaces of equipment, utensils clean, free of abrasives, detergent
26. Non-food contact surfaces of equipment, utensils clean
27. Satisfactory storage, handling of clean utensils, equipment
28. Single-service articles: non-toxic, properly stored, dispensed, handled, in use when dishwashing facilities are not operating
29. No reuse of single service articles

Kitchen Suppression System

Per NFPA 17 - 7.2, a monthly inspection shall be conducted of the kitchen fire suppression system in accordance with NFPA 17 - 7.2.2 and the owners manual. At a minimum, the inspection shall include verification of the following:

(1) The extinguishing system is in its proper location.
(2) The manual actuators are unobstructed.
(3) The tamper indicators and seals are intact.
(4) The maintenance tag or certificate is in place.
(5) No obvious physical damage or condition exists that might prevent operation.
(6) The pressure gauge(s), if provided, is in operable range.
(7) The nozzle blow-off caps are intact and undamaged.
(8) The hood, duct, and protected cooking appliances have not been replaced, modified, or relocated.
30. Kitchen Fire Suppression System is in good condition with no visible damage.

Water

31. Water source safe, hot and cold under pressure

GARBAGE AND REFUSE DISPOSAL

32. Containers covered, adequate number, insect/rodent proof, clean, removal frequent
33. Outside storage area enclosures properly constructed, clean, controlled incineration

VENTILATION

34. Rooms and equipment vented as required; no odors, steam

Other

35. Dressing rooms clean, lockers provided, facilities conveniently located and used
36. Necessary toxic items properly stored, labeled, used
37. Premises maintained, free of litter, unnecessary articles. Cleaning/maintenance equipment properly stored. No unauthorized persons
39. Clean, soiled linen properly stored

Dorms

Only approved electrical appliances are used in dorm rooms
Lockers and clothing storage adequate, clean, and in good repair
Soiled linen: properly stored and handled
Beds: clean, in good repair, free of vermin
Blankets and linens clean and dust-free
Mattress covers in use, clean
Laundry room equipment functioning properly; clothes dryers vented and lint traps cleaned regularly
Washers and dryers grounded; GFCIs functioning properly

Recreation/Gym

Lights adequately protected from breakage
Courts free of obstructions on their surfaces, around edges and overhead
Court floors have a smooth finish and are free of splinters, warping, slippery substances
Basketball goals and surrounding walls are adequately padded; goals are sufficiently supported
Bleachers or other seating inspected as required; safe

Locker Rooms and Showers

Shower rooms and locker rooms kept neat, clean and free of slipping or tripping hazards
Floors surfaces in and immediately outside shower rooms made of non-slip or abrasive material to permit good footing
Floor drains not clogged, no standing water
Adequate storage space; lockable
Adequate ventilation and lighting

Weight Room/Fitness Center

Weight machines and fitness equipment in good repair, surfaces intact and cleanable
Operating instructions and suggested warm-up exercises prominently displayed
Weights and equipment properly stored when not in use
Adequate spacing exists between machines and eqipment
Cables for equipment are in good condition and adequate.

Grounds

This section will cover outdoors areas to include:
- lawns, fields, sidewalks, roadways, parking areas, fencing and gates
- A Light Survey section is also include
Perimeter fencing in good condition (no gaps or holes in fencing)
Entry/Exit gates and Vehicle Control traffic arm devices are in working condition (items open/close or lift up/down per manufacturers guidelines)
Roadways, parking lots and sidewalks are free from build up of broken limbs and leaves
Roadways, parking lots and sidewalks have safe and even surfaces, with no sinking, uneven pavement, or potholes
Grounds are free of trash and debris
Retaining walls, drainage basins, and other lawn or ground features are in good condition, free of excessive debris
Free of graffiti or vandalism
Grounds are free of slip, trip and fall hazards.
All exterior lights are operational
How many exterior lights were identified as non-operational?