Metro Health Hospital Cafe and Kitchen Inspection

• Document No.

• Conducted on

  Date

Safety

• Management Team Member attends Safety Committee meetings

  Yes

  No

  N/A

• Managers are ServSafe Certified

  Yes

  No

  N/A

• All food production personnel are certified in ServSafe and/or scheduled to attend a certification class within 120 days of opening or date of hire

  Yes

  No

  N/A

• Most recent Health Department inspection score under Unidine Management is 90% or higher

  Yes

  No

  N/A

• Required OSHA log is posted (February 1 to April 30) in an employee area

  Yes

  No

  N/A

• Who is responsible for maintaining the OSHA log at this location

• Work Comp information is posted in a central location for employees

  Yes

  No

  N/A

• MUnidine information is available and in use

  Yes

  No

  N/A

Training

• Safe cutting board use

  Yes

  No

  N/A

• Hazard Communication

  Yes

  No

  N/A

• Knife Safety

  Yes

  No

  N/A

• Eye Wash stations

  Yes

  No

  N/A

• Hand Sanitizing

  Yes

  No

  N/A

• Proper food storage and labeling

  Yes

  No

  N/A

• Safety In-Service Video

  Yes

  No

  N/A

• Date of last In-Service

• Additional Notes

Layout and General Facilities

• Area is clean, tidy and well kept

  Yes

  No

  N/A

• Washing areas are clean and functional

  Yes

  No

  N/A

• Adequate storage areas are provided

  Yes

  No

  N/A

• Walls, windows, doors and furniture are in good condition

  Yes

  No

  N/A

• Floor is free of obstructions and slip resistant

  Yes

  No

  N/A

• There is adequate ventilation

  Yes

  No

  N/A

• Additional Notes

Environment

• Temperature is comfortable

  Yes

  No

  N/A

• Lighting is adequate

  Yes

  No

  N/A

• Area is free from odors

  Yes

  No

  N/A

• Additional Notes

Emergency Procedures

• Written evacuation procedures and exits displayed

  Yes

  No

  N/A

• Are spill kits available

  Yes

  No

  N/A

• Portable fire extinguishers have been provided, maintained and free from obstruction

  Yes

  No

  N/A

• Emergency Egress Routes and doors are kept clear and free from obstructions

  Yes

  No

  N/A

• Hazard signage is clearly visible

  Yes

  No

  N/A

• Emergency lighting is functioning

  Yes

  No

  N/A

• Additional Notes

First Aid Facilities

• There is appropriate first aid and emergency facilities in the near vicinity and workers are aware of them

  Yes

  No

  N/A

• First aid kits are clearly signed , stocked and contents are not expired

  Yes

  No

  N/A

• Names and contact information of personnel trained in First Aid and/or CPR is displayed and up to date

  Yes

  No

  N/A

• Additional Notes

Manual Handling

• Where applicable, manual handling standard operating procedures are available

  Yes

  No

  N/A

• Trolleys or mechanical hoists are available and are being considered for heavy items or loads

  Yes

  No

  N/A

• Personnel in inspection area are inducted and trained in manual handling

  Yes

  No

  N/A

• Step ladders or safe steps available to access light items stored on high shelves

  Yes

  No

  N/A

• All manual task-related incidents have been adequately investigated and control measures implemented and reviewed.

  Yes

  No

  N/A

• Workers have been asked for a safer way to do their job

  Yes

  No

  N/A

• Film wrap cutters on all film boxes are covered and boxes are not damaged or disassembled

  Yes

  No

  N/A

• Utensils and pot handles positioned away from heat source and not hanging over the edge of the range

  Yes

  No

  N/A

• Frozen foods thawed in refrigerator

  Yes

  No

  N/A

• Staff demonstrate proper lifting techniques

  Yes

  No

  N/A

• All items are completely air dried

  Yes

  No

  N/A

• Dishes and utensils pre-scraped and rinsed before washing

  Yes

  No

  N/A

• Pot washing procedures are posted and utilized

  Yes

  No

  N/A

• No cross contamination when handling clean and dirty dishes

  Yes

  No

  N/A

• Proper silverware soaking and washing procedures followed. Clean silverware is stored handles up. No evidence of detergent residue or water spots.

  Yes

  No

  N/A

• Additional Notes

Storage

• Materials stored in racks and bins wherever possible and items are not stored above shoulder height.

  Yes

  No

  N/A

• Storage designated to minimize lifting problems

  Yes

  No

  N/A

• Racking securely fixed to wall or floor

  Yes

  No

  N/A

• All food is properly labeled , wrapped and dated (Ulabel program is in place and followed)

  Yes

  No

  N/A

• Food is stored 6 inches off the floor or in walk-in cooling quipment

  Yes

  No

  N/A

• In sprinkled areas: items stored 18 inches below sprinkler heads

  Yes

  No

  N/A

• Dry storage is maintained at 68-70 degrees F

  Yes

  No

  N/A

• Storage areas labeled appropriately and organized

  Yes

  No

  N/A

• A separate container is available, labeled and used for broken, chipped and cracked china and glassware

  Yes

  No

  N/A

• Additional Notes

Slips and Trips

• Warning signs are available and erected near spills

  Yes

  No

  N/A

• There are special provisions for slip resistance in wet areas

  Yes

  No

  N/A

• Guard rails and slip resistance are provided on ramps and stairs

  Yes

  No

  N/A

• Walkways are free of hazards, such as electrical cords

  Yes

  No

  N/A

• Additional Notes

Electrical Safety

• All portable equipment has current test tags

  Yes

  No

  N/A

• Residual current devices (RCD) are installed at switchboards or in fixed sockets and clearly marked

  Yes

  No

  N/A

• Portable RCD device is available and has been tested. Flexible cord, plugs, and extension leads are in good condition and have either moulded or transparent type plugs

  Yes

  No

  N/A

• Power points are suitable for the location and are positioned safely

  Yes

  No

  N/A

• Power boards used, not double adaptors

  Yes

  No

  N/A

• faulty equipment is tagged out and contact SRC for a work order

  Yes

  No

  N/A

• Team members shut off and unplug equipment prior to cleaning

  Yes

  No

  N/A

• Electrical cords and connections in good repair, inspected and tagged annually

  Yes

  No

  N/A

• No extension cords utilized in Kitchen and Cafe

  Yes

  No

  N/A

• Electrical panels are clear and unobstructed (3 foot clear space around panels)

  Yes

  No

  N/A

• Additional Notes

Chemical Safety

• SDS are available for workers reference and included in the chemical inventory for the department

  Yes

  No

  N/A

• There is an up to date, easy to find and read chemical inventory of all chemicals used in the department

  Yes

  No

  N/A

• A risk assessment has been completed for all chemicals and harmful substances stored and used in the department

  Yes

  No

  N/A

• Actions have been taken to control risks to find safer chemicals

  Yes

  No

  N/A

• Decanted containers are labeled with name, risk, and safety instructions, according to GHS labeling requirements

  Yes

  No

  N/A

• Original containers are labeled with the original product label

  Yes

  No

  N/A

• Chemicals stored according to compatibility

  Yes

  No

  N/A

• Minimal amounts of corrosives are stored and/or in use

  Yes

  No

  N/A

• All flammable products not in use are stored in flammable cabinets and only flammable products are stored in flammable cabinets.

  Yes

  No

  N/A

• Warning signs on the flammable cabinets are clearly legible

  Yes

  No

  N/A

• Cleaning storage area is clean and orderly

  Yes

  No

  N/A

• Additional Notes

Personal Protective Equipment (PPE)

• Instruction and information of PPE is made available to staff

  Yes

  No

  N/A

• Signage related to PPE requirements displayed on equipment

  Yes

  No

  N/A

• Required PPE is available to staff

  Yes

  No

  N/A

• Appropriate signs displayed to standard requirements

  Yes

  No

  N/A

Noise Safety

• A risk assessment on noise has been conducted where it is likely that workers are exposed to higher than normal noise levels

  Yes

  No

  N/A

• Control measures have been put in place to reduce the risk of injury as a result of noise, including the provision of personal hearing protection

  Yes

  No

  N/A

• Workers have received information and training in relation to noise in the workplace

  Yes

  No

  N/A

Kitchen

• All bench surfaces in good condition

  Yes

  No

  N/A

• Sweeping is prohibited during food preparation

  Yes

  No

  N/A

• Cleaning rags are stored in a properly labeled sanitizing solution. Solution is 100-200ppm and water is changed every two hours.

  Yes

  No

  N/A

• Proper food contact surface sanitizing procedures are practiced

  Yes

  No

  N/A

• Walls and floors of dish room and pot area clean

  Yes

  No

  N/A

• Walls behind equipment and garbage containers are clean

  Yes

  No

  N/A

• Defrosting is done on the lowest shelf

  Yes

  No

  N/A

• Drawers and cabinets are clean

  Yes

  No

  N/A

• Color coded foot cutting boards are available and properly in use

  Yes

  No

  N/A

• A chart is posted at all food production stations indicating the proper cutting board color

  Yes

  No

  N/A

• Thermometers are available and accurate

  Yes

  No

  N/A

• Thermometers calibration records are maintained and kept on record for at least one year

  Yes

  No

  N/A

• Manuals are available for operating equipment and machinery

  Yes

  No

  N/A

• Emergency stops tested and are in working order

  Yes

  No

  N/A

• A maintenance register is in place for all equipment and machinery that require routine maintenance

  Yes

  No

  N/A

• The moving parts of all machinery and equipment are properly guarded

  Yes

  No

  N/A

• All machines have appropriate safety signs and SOPs

  Yes

  No

  N/A

• Hazards such as sharps, glare, noise or fumes have been identified

  Yes

  No

  N/A

• Cold room doors can be open from the inside without a key

  Yes

  No

  N/A

• There is lighting and a light switch available for the cold room

  Yes

  No

  N/A

• The cold room is at the recommended temperature

  Yes

  No

  N/A

• Interior fans clean and free of dust

  Yes

  No

  N/A

• All shelving is rust free

  Yes

  No

  N/A

• All floor drains are clean and free of dust

  Yes

  No

  N/A

• Hoods and screens are clean and free of grease build up

  Yes

  No

  N/A

• Documentation of duct cleaning maintained

  Yes

  No

  N/A

• Garbage cans clean, in good condition and covered at all times. Empty boxes are stacked and neatly stored off of the floor

  Yes

  No

  N/A

• All light fixtures have safety covers

  Yes

  No

  N/A

• All painted areas are free of chips

  Yes

  No

  N/A

• Deep fryers are not overfilled

  Yes

  No

  N/A

• Grease is properly disposed of

  Yes

  No

  N/A

• All CO2 cylinders are securely chained, have protective covers and current inspection

  Yes

  No

  N/A

• 3 compartment sink log in place where applicable and on file for one year

  Yes

  No

  N/A

• Are gas pipes are clearly labeled

  Yes

  No

  N/A

• All hot liquid has lids to prevent scalds

  Yes

  No

  N/A

• Heat resistant gloves/mits are available and in use

  Yes

  No

  N/A

• A fume extraction system is in place, serviced and in use

  Yes

  No

  N/A

• Isolation valves are readily accessible and clearly labeled

  Yes

  No

  N/A

• Fly screens are fitted to windows

  Yes

  No

  N/A

• Outside doors have screens, are well sealed and are equipped with self closing devices

  Yes

  No

  N/A

• There is a regular schedule of pest control

  Yes

  No

  N/A

• There is sufficient

  Yes

  No

  N/A

• Based on this inspection the contracted food vendor meets the health and safety standards set forth by the local metropolitan health district.

  Yes

  No

  N/A

• This inspection was performed on the following date and time:

  Date

• This inspection was performed by:

  Sign