Monthly Safety Inspection Guide

Title Page

Chemicals

Inventory of hazardous chemicals is current ( within one year)
SDS/ MSDS readily available for each hazardous material on inventory
Chemicals stored properly ( insecticides, Detergents / sanitizers, caustics/ acids/ polishes)
All containers properly identified and labeled with hazard warnings
Proper personal protective equipment used when handling chemicals ( see SDS/ MSDS)
Working eye wash station available with continuous 15-minute flow
Copy of chemical hazards communication plan

Aisles and floor clean
Shelves and racks are of adequate strength and secured
compressed gas cylinders stored in upright position, are individually chained and those not in use have protective caps in place.
Employees frequently receive training on correct lifting techniques
Heavy items stored on shelves between knee and shoulder height
No goods over 30 lbs. stored at more than five feet above floor
Goods have been removed from cartons prior to being placed on shelves
Cartons cross- stacked to avoid tipping or tumbling
Step Ladder in good condition and of sufficient height to reach tip of storage without standing on the top tow steps.
Floors and walk-ins are clean, dry , and not slippery
Flammables properly stored ; sterno, charcoal lighter fluid , butane , etc. ( No more than 24 containers of butane in one location)
Sharp edges are identified and eliminated
Bump hazards are eliminated
Falling object hazards are eliminated
Emergency releases in walk-in refrigerators and freezers in proper working order

Exit route unobstructed
Exits clearly marked with illuminated signs
Emergency lighting provided for all occupied areas and tested
Emergency evacuation plans posted
All doors in exit path kept closed
Lighting is adequate
handrails provided on all stairs
Adequate number of exits provided
Exit doors are operable in the path of exit travel without the use of a key or any special knowledge

All electrical cords are in good condition
Extension cords are not used in place of permanently installed or fixed wiring
Cover plates, switches, outlets, etc. are in good condition
Equipment grounded or double insulated
A Lockout/ Tag out procedure is in place and staff are trained regarding these procedures. See 406 for additional information
Ground plugs on equipment in good condition
Motors are clean and properly lubricated
Emergency shutdown switches installed and easily accessible
Switches and circuit breakers are clearly marked to indicate equipment/ areas controlled
Control panes have a minimum 36" of unobstructed workspace in front and are closed

Portable fire extinguishers properly mounted, accessible and serviced annually.
Monthly visual inspections of portable fire extinguishers near cooking are 40 BC rated
Are employees familiar with location of portable extinguishers, manual controls on extinguishing systems and fire alarms
Automatic fire protection system inspected and serviced by a qualified persons semi-annually
Minimum of 18" clearance under sprinkler heads
Fire doors in proper operational condition and unobstructed
Do employees know how to report a fire
Decorations are flameproof or non-combustible
All fire alarms unobstructed
Hoods, filters, and ducts clean and free of grease accumulation. A cleaning schedule has been established
Emergency phone numbers posted at several locations ( i.e. kitchen and office)

Lighting adequate, fixtures shielded
Machines are suitable anchored to prevent creeping or tipping
Employees know location and operation of gas/ electric emergency cutoffs
No steam leaks on production equipment
Floors and Equipment clean and free of food/ grease build-up
Area is free of cut, bump, and trip hazards
35" safety cones used with floor hazards
Floor mats properly placed
Swinging doors have see through panels and are easy to open ; overhead mirrors at doors with blindspots
Slicer left unplugged and set at zero when not in use or during cleaning; cut resistant gloves on both hands available for use when cleaning blade
Persons under 18 years old prohibited from operating slicers and food processors
Can opener blades clean and in good repair
Clean-as-you- go policy is enforced
Knives stored properly in rack
Meat, fish and other grinders: Worm- type power driven grinders guarded to fingers can't contact worm and pushers used to increase safety
No broken springs on lowerators; plates not stacked over 18" on counter
Pan handles or potholders used to lift hot pots; no greasy rags stored under counter
Employee locker rooms clean
Compactors are equipped with adequate guards and safety switches

Guards for equipment in good condition and in place
Eye, face, and hand personal protection equipment is available, maintained and used
No sharp corners projecting on machines
Employees wear clean outer garments and closed-heel , closed-toe and slip resistant footwear
Employees do not wear loose or dangling jewelry

Floor mats, non-slip material, or strips properly placed and in good condition
Dish Machine final rinse above 180 degrees or approved chemical disinfectant used
Protective cover over disposal opening; no water leaks from hoses, valves , or dish machine
Ventilation in area is adequate
Dishes stacked properly in carts and tables
Mops and pails clean and available to clean up spills
Broken glass is swept up promptly and placed in special, clearly marked containers
No standing water where people stand
Emergency shut-off accessible

Broken, torn, wobbly or unsteady tables or chairs are quickly repaired
Carpet and runners in good condition; stair treads and nosing have non-slip material and are secure
Wet mopping is avoided during rush hours
Sufficient 35" safety cones are available and used at every public entrance where floors are wet
Explanation for questions answered no