Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Slips Trips Falls
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All employees required to wear Anti-Slip Shoes
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Controls in place to control spills? mops, wet floor signs, fans, etc.
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Areas of concern with low coefficient of friction? pool decks, entrances, etc. Slip Meeter Testing?
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Clear Walkways & Hallways?
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1/4 inch of elevation change can create a trip. Areas in need of repair? potholes, carpet fraying, Damaged Tile?
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Cameras Facing Exterior / Parking Lot?
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Paint on Curbs (Bright Color with Slip Resistant Paint)?
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Using Broadcast Spreader to apply Sand & Salt relating to snow/ice removal?
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Snow Log to Document Shoveling / Sanding / Salting
Amenities / Gym / Breakfast Room / Bistro
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All object & Decorations secured against movement?
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Floor Clean, Clear, & Dry?
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Equipment in Working Order, Preventative Maintenance?
Vehicle Safety
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Motor Vehicle Record Check for all Drivers, Annual followup?
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Minimum Age 21 for all Drivers
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Drug Test
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Maximum 14 Hour Days (DOT 11 Hours Driving)
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Road Test, Ride Along, Cell Phone Use
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Driver Training?
Kitchen, back of house housekeeping
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Storage of goods?
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Room to move about near fryers, stoves, etc?
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Cutlery stored properly?
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Meat slicer training? Glove use?
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Hobart guard being used?
Electrical Hazards
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Clearance 3 feet in storage rooms?
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Extension cords, ground pin, good condition?
Manual Material Handling
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Material Handling Carts (Housekeeping)
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Team Lifts for Heavy or Awkward Objects
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Lifting Training?
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Trash Cans on Rolling Wheels?
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Spring Loaded Linen Carts - Reducing bending to reach bottom of the cart
POOL/SPA/FITNESS:
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Surfaces Slip Resistant?
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Locked Entrance?
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Life Saving Equipment (Ring Buoy, Shepard's Crook, Depth Marking)
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No Life Guard On Duty Signage?
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Pool Chemicals Labeled? Locked from access?
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SPA Shutoff Switch
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Emergency Phone Available?
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Anti Suction Drains
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Training For Employees?
Food-borne Illnesses
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ServSafe Training for employees?
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Hand Washing Facilities located near Food Prep Areas. Employees using proper hand washing techniques?
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Proper Labeling of Food Prep Dates & Times?
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Proper Storage of Food?
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Regular Cleaning of Kitchen Equipment (Including Beer Tap Lines)
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Labeling of Ingredients for Allergy Identification (Nuts, Shellfish, etc)?