Quarterly Safety Inspection

• Which Audit is this? Example 'Q1 2013 Quarterly Safety Inspection'

• Restaurant

  Select Newark West Chester Media Wilmington North Wales Phoenixville Lancaster Maple Shade Chestnut Hill HQ

  • Newark
  • West Chester
  • Media
  • Wilmington
  • North Wales
  • Phoenixville
  • Lancaster
  • Maple Shade
  • Chestnut Hill
  • HQ

• Conducted on

  Date

• Prepared by

• Names of anyone else who participated in the inspection:

1.0 - Previous inspections and training

• 1.1 - Has last quarter's inspection been reviewed?

  Yes

  No

  N/A

• 1.2 - Are there NO outstanding actions?

  Yes

  No

  N/A

• 1.3 - Clean floor logs are being uploaded daily? (spot check a minimum of 1 week per quarter)

  Yes

  No

  N/A

• 1.4 - PA worker's compensation panel of doctors is posed in a visible location? For PA restaurants only.

  Yes

  No

  N/A

• 1.5 - Restaurant's safety committee member has completed the annual required safety committee training? This must be completed once per calendar year.

  Yes

  No

  N/A

• 1.6 - All employees who have been with IH 3 months or more have completed back injury prevention training? (HR can provide you a list of who has attended)

  Yes

  No

  N/A

• 1.7 - All employees who have been with IH 3 months or more have completed chemical safety training? (HR can provide you a list of who has attended)

  Yes

  No

  N/A

• 1.8 - All employees who have been with IH 6 months or more have completed ServSafe Food Handler training? (HR can provide you a list of who has attended)

  Yes

  No

  N/A

• 1.9 - All FOH and BOH managers who have been with IH 3 months or more have achieved ServSafe Manager certification? (HR can provide you a list of who has attended)

  Yes

  No

  N/A

• 1.10 - Chef has up-to-date copy of the "Kitchen equipment - Qualified to Use" list? This list identifies which employees in the kitchen have been trained and the chef feels are qualified to use certain kitchen equipment.

  Yes

  No

  N/A

2.0 - Fire Prevention

• 2.1 - Are all fire extinguishers properly mounted and accessible?

  Yes

  No

  N/A

• 2.2 - Extinguishers in place, clearly marked for type of fire?

  Yes

  No

  N/A

• 2.3 - Extinguishers recently serviced? (Check annual punch mark on tabs.)

  Yes

  No

  N/A

• 2.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?

  Yes

  No

  N/A

• 2.5 - Has the automatic fire protection system over the cooking area been inspected within the last year?

  Yes

  No

  N/A

• 2.6 - Are control panels to the automatic fire protection system clearly visible and access to them unimpeded?

  Yes

  No

  N/A

• 2.7 - Exit doors easily opened from inside?

  Yes

  No

  N/A

• 2.8 - Exits clear of obstructions?

  Yes

  No

  N/A

• 2.9 - Is the grease collection hood clean?

  Yes

  No

  N/A

• 2.10 - Do employees know where the fire extinguishers are located?

  Yes

  No

  N/A

• 2.11 - Are emergency telephone numbers posted?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

3.0 - General Lighting

• 3.1 - Light fittings clean and in good condition?

  Yes

  No

  N/A

• 3.2 - Emergency exit lighting operable?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

4.0 - Preventing Back Injuries

• 4.1 - Hand trucks and carts are available for moving heavy loads.

  Yes

  No

  N/A

• 4.2 - Heavy items are stored off the floor, but not too high, so that employees do not have to left from below knee level or above shoulder height?

  Yes

  No

  N/A

5.0 - Building and Exterior Safety

• 5.1 - Floor surfaces even and uncluttered?

  Yes

  No

  N/A

• 5.2 - Entry and walkways kept clear?

  Yes

  No

  N/A

• 5.3 - Kept clear of boxes etc?

  Yes

  No

  N/A

• 5.4 - Stairs kept clear?

  Yes

  No

  N/A

• 5.5 - Are stair railings in good condition?

  Yes

  No

  N/A

• 5.6 - Stair treads in good condition? Equipped with abrasive strip or other non-skid surface?

  Yes

  No

  N/A

• 5.7 - Wet floor signs and mops are readily available?

  Yes

  No

  N/A

• 5.8 - Furniture is maintained in sound condition? Damaged chairs removed from service?

  Yes

  No

  N/A

• 5.9 - Sidewalks are free from trip or slip hazards?

  Yes

  No

  N/A

• 5.10 - Doors and paths are unobstructed?

  Yes

  No

  N/A

• 5.11 - Parking lot is well lit?

  Yes

  No

  N/A

• 5.12 - All signs, awnings, menu boards are safely secured?

  Yes

  No

  N/A

• 5.13 - Trash area is clean and neat?

  Yes

  No

  N/A

• 5.14 - Fences and gates are well maintained?

  Yes

  No

  N/A

• 5.15 - Dumpsters are fitted with tight closing lids or doors?

  Yes

  No

  N/A

• 5.16 - Combustible trash is stored away from the building?

  Yes

  No

  N/A

• 5.17 - Every exit in the building is clearly marked with signs?

  Yes

  No

  N/A

• 5.18 - All exit doors work properly?

  Yes

  No

  N/A

• 5.19 - Emergency lights work and are tested regularly?

  Yes

  No

  N/A

• 5.20 - All doors, jams and threshold plates are in good repair and operating condition?

  Yes

  No

  N/A

• 5.21 - Test hot water in sinks in men's and women's bathrooms. All temperatures are between 120 and 130 degrees.

  Yes

  No

  N/A

• 5.22 - Baby changing tables are firmly mounted and feel stable in men's and women's bathrooms.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

6.0 Basement (if applicable)

• 6.1 - Floors free from trip hazards and other hazards?

  Yes

  No

  N/A

• 6.2 - Items stored neatly. Not blocking exits. Nothing heavy placed up high where it could fall on someone.

  Yes

  No

  N/A

• 6.2 - No over head hazards: hanging wires, low ceilings (unless clearly marked)

  Yes

  No

  N/A

• 6.3 - Adequate lighting.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

7.0 - Dry Storage

• 7.1 - Materials stored in racks and bins wherever possible?

  Yes

  No

  N/A

• 7.2 - Storage designed to minimise lifting problems?

  Yes

  No

  N/A

• 7.3 - Floors clear of rubbish?

  Yes

  No

  N/A

• 7.4 - General condition of racks?

  Yes

  No

  N/A

• 7.5 - Heavier or bulkier items stored on pallets or shelves near the floor.

  Yes

  No

  N/A

• 7.6 - Items are properly stacked to avoid tipping or tumbling?

  Yes

  No

  N/A

• 7.7 - Aisle ways are unobstructed?

  Yes

  No

  N/A

• 7.8 - Light fixtures are guarded and stored items are kept at least 2 feet away from light fixtures?

  Yes

  No

  N/A

• 7.9 - Stored items are kept at least 18 inches away from any sprinkler head?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

8.0 Brewery

• 8.1 - Eyewash stations or bottles located at either end of the brewery or on each floor of the brewery? Eye wash bottle is NOT expired?

  Yes

  No

  N/A

• 8.2 - At least 2 backup pairs of gloves per brewer?

  Yes

  No

  N/A

• 8.3 - Each brewer has a pair of steel toed boots?

  Yes

  No

  N/A

• 8.4 - Minimum of one pair of safety glasses per brewer?

  Yes

  No

  N/A

• 8.5 - Working headlamp?

  Yes

  No

  N/A

• 8.6 - At least 2 backup fume masks per brewer?

  Yes

  No

  N/A

• 8.7 - Confined space sign is available? "Worker in Confined Space"<br>

  Yes

  No

  N/A

• 8.8 - All drains are covered?

  Yes

  No

  N/A

• 8.9 - Pressurized vessels are equipped with both a pressure relief valve and a vacuum relief valve?

  Yes

  No

  N/A

• 8.10 - Glycol fittings are tight and drip-free?

  Yes

  No

  N/A

• 8.11 - A step ladder is readily available?

  Yes

  No

  N/A

• 8.12 - No obstructions clutter the floor (ie. jumbled hoses, pumps, buckets)?

  Yes

  No

  N/A

• 8.13 - Hoses are set up in an orderly fashion out of the main walkway when in use, to minimize tripping?

  Yes

  No

  N/A

• 8.14 - Buckets/jugs of cleaning chemicals are equipped with dispensing pumps?

  Yes

  No

  N/A

• 8.15 - Gas tanks/canisters are secured to the wall?

  Yes

  No

  N/A

• 8.16 - Clamps at the end of product hosing is tight and secure?

  Yes

  No

  N/A

• 8.17 - Kettle is equipped with an emergency shut-off switch on brew house deck and the switch is operational?

  Yes

  No

  N/A

• 8.18 - Wet floor signs are easily accessible?

  Yes

  No

  N/A

• 8.19 - All overhead lights are operational.

  Yes

  No

  N/A

• 8.20 - All barrels are equipped with air-lock or other pressure relieving feature?

  Yes

  No

  N/A

• 8.21 - Plastic cups are available in the brewery for tasting? Beakers used to measure chemicals are NOT used for tasting.

  Yes

  No

  N/A

• 8.22 - MSDS sheets are readily accesible?

  Yes

  No

  N/A

• 8.23 - Tiling on brewery floor is in good shape and intact?

  Yes

  No

  N/A

• Take a picture of any issues.

  Media

9.0 - Electrical Safety

• 9.1 - Electrical equipment properly grounded?

  Yes

  No

  N/A

• 9.2 - Use of multiple plugs examined to prevent overloading of circuits?

  Yes

  No

  N/A

• 9.3 - Electrical cords have no splices, cuts, or taped areas and are not frayed?

  Yes

  No

  N/A

• 9.4 - Electrical plugs in good condition with no missing ground plugs?

  Yes

  No

  N/A

• 9.5 - No broken plugs, sockets or switches?

  Yes

  No

  N/A

• 9.6 - No power cords across walkways?

  Yes

  No

  N/A

• 9.7 - Switches can be easily reached in case of emergency and are guarded so they cannot be accidentally switched on?

  Yes

  No

  N/A

• 9.8 - All electrical switch boxes and panels are labeled to identify each individual circuit breaker function?

  Yes

  No

  N/A

• 9.9 - Any gaps in circuit breaker slots are guarded with a filler plate?

  Yes

  No

  N/A

• 9.10 - Electrical panel is not obstructed and is readily accessible in case power needs to be turned off at the circuit breaker?

  Yes

  No

  N/A

• 9.11 - Thermostat and temperature controls on cooking equipment serviced and inspected by authorized maintenance professional?

  Yes

  No

  N/A

• 9.12 - Extension cords are NOT being used for permanent power?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

10.0 - Chemical Safety

• 10.1 - Material Safety Data Sheets available for all chemicals?

  Yes

  No

  N/A

• 10.2 - All detergents, drying agents, sanitizers and pesticides are stored away from food and utensils?

  Yes

  No

  N/A

• 10.3 - All containers labelled correctly?

  Yes

  No

  N/A

• 10.4 - Unused substances disposed of?

  Yes

  No

  N/A

• 10.5 - If required is PPE available?

  Yes

  No

  N/A

• 10.6 - Proper protective equipment is available and used when handling chemicals.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

11.0 Ladders

• 11.1 - Are ladders in good condition?

  Yes

  No

  N/A

• 11.2 - If used for electrical work are they non conductive? (Wood or fibre glass.)

  Yes

  No

  N/A

• 11.3 - Used according to instructions?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

12.0 - First Aid Kit

• 12.1 - Are cabinets and contents clean and orderly?

  Yes

  No

  N/A

• 12.2 - Are contents regularly checked?

  Yes

  No

  N/A

• 12.3 - No contents past their expiration date?

  Yes

  No

  N/A

• 12.4 - Employees aware of location of first aid cabinet?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

13.0 - Office Hazards

• 13.1 - Condition of filing cabinets?

  Yes

  No

  N/A

• 13.2 - Condition of chairs?

  Yes

  No

  N/A

• 13.3 - Desks in good condition? (No damage.)

  Yes

  No

  N/A

• 13.4 - Floor in good condition?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

14.0 - Kitchen and Prep Area

• 14.1 - Aisle ways and traffic ways unobstructed?<br>

  Yes

  No

  N/A

• 14.2 - Floors clean of grease, debris, and clean and dry?

  Yes

  No

  N/A

• 14.3 - Wet floor signs available?

  Yes

  No

  N/A

• 14.4 - Lighting adequate and appropriately guarded in case of bulb breakage?

  Yes

  No

  N/A

• 14.5 - Grease hood free from accumulated grease?

  Yes

  No

  N/A

• 14.6 - Grease filters clean?

  Yes

  No

  N/A

• 14.7 - Deep fry grease receptacles being emptied regularly?

  Yes

  No

  N/A

• 14.8 - Slicing machines turned off when not in use or unattended?

  Yes

  No

  N/A

• 14.9 - Guards for slicers, blades, and drives in place?

  Yes

  No

  N/A

• 14.10 - Cutting attachments firmly fixed and guard in place before slicer is turned on?

  Yes

  No

  N/A

• 14.11 - Physical placement of slicer on counter provides protection from accidental contact?

  Yes

  No

  N/A

• 14.12 - Metal gloves available and used when cleaning or disassembling meat slicing equipment?

  Yes

  No

  N/A

• 14.13 - Employees who use slicer have been instructed in the safe use and cleaning of a slicer?

  Yes

  No

  N/A

• 14.14 - Slicer dos and don'ts poster is posted above or near slicer?

  Yes

  No

  N/A

• 14.15 - Knives are kept properly sharpened? (check date of last sharpening)

  Yes

  No

  N/A

• 14.16 - Can opener blades clean and in good repair?

  Yes

  No

  N/A

• 14.17 - Microwave ovens in good repair, especially doors, seals and handles?

  Yes

  No

  N/A

• 14.18 - Ice machines protected to prevent accidental presence of foreign objects and proper scoop provided?

  Yes

  No

  N/A

• 14.19 - Floor in front of ice machine is dry or matt is provided?

  Yes

  No

  N/A

• 14.20 - Compressed gas cylinders are securely anchored (chained to the wall)?

  Yes

  No

  N/A

• 14.21 - Compressed gas cylinders capped when not in use?

  Yes

  No

  N/A

• 14.22 - Precautions taken to keep flammable materials separated from items that will readily support combustion?

  Yes

  No

  N/A

• 14.23 - All employees are wearing non-slip shoes?

  Yes

  No

  N/A

• 14.24 - Pest control services performed on a regular basis by a professional service?

  Yes

  No

  N/A

• 14.25 - Acid bath is clearly marked, with stickers, as a hazard and indicating what PPE is required?

  Yes

  No

  N/A

• 14.26 - Acid bath dip tank personal protective equipment is available and in good condition? (goggles with face splash guard, thick rubber above elbow gloves, thick rubber apron)

  Yes

  No

  N/A

• 14.27 - Only trained employees are permitted to use acid dip tank?

  Yes

  No

  N/A

• 14.28 - Eye wash station is close to acid bath and is NOT expired.

  Yes

  No

  N/A

• 14.29 - Ladder available for walk-in and is in good condition?

  Yes

  No

  N/A

• 14.30 - 2nd ladder is available for dry storage and FOH tasks?

  Yes

  No

  N/A

• 14.31 - Kitchen equipment training checklist is filled out and is current? (This shows which employees are trained and permitted to use each piece of kitchen equipment)

  Yes

  No

  N/A

• 14.32 - Safety flyers are posted: slicer safety, fryer safety.

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

15.0 - Refrigerated and Frozen Food Storage

• 15.1 - Floors of walk-in refrigerator and freezer are clean, dry and not slippery?

  Yes

  No

  N/A

• 15.2 - Entrance areas are dry, or mat is used?

  Yes

  No

  N/A

• 15.3 - Aisles are free from obstacles?

  Yes

  No

  N/A

• 15.4 - Heavy items are stored at waste height, unless not used frequently or will be transported with a dolly?

  Yes

  No

  N/A

• 15.5 - Light fixture in walk-in is working?

  Yes

  No

  N/A

• 15.6 - Emergency interior door latch is in good working condition?

  Yes

  No

  N/A

• 15.7 - Blower fans are properly guarded?

  Yes

  No

  N/A

• 15.8 - Electrical wiring is properly shielded or guarded?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

16.0 - FOH

• 16.1 - Floors free from spills, silverware, broken glass, loose mats, torn carpets, or other hazards?

  Yes

  No

  N/A

• 16.2 - Clean floor log is kept every shift?

  Yes

  No

  N/A

• 16.3 - Wet floor sign is in a known and accessible location?

  Yes

  No

  N/A

• 16.4 - Brooms, dust pans, and mops are easily accessible?

  Yes

  No

  N/A

• 16.5 - Stair treads are equipped with abrasive strip or other non-skid surface?

  Yes

  No

  N/A

• 16.6 - Mats are provided at entrances for inclement weather?

  Yes

  No

  N/A

• 16.7 - Changes in elevation are properly illuminated?

  Yes

  No

  N/A

• 16.8 - Exit doors are kept unlocked during hours of operation?

  Yes

  No

  N/A

• 16.9 - Handrail on all steps is secure?

  Yes

  No

  N/A

• 16.10 - Dishes and glassware taken out of service and discarded in broken glass bucket when chipped, cracked, or broken?

  Yes

  No

  N/A

• 16.11 - Separate waste container for broken glass?

  Yes

  No

  N/A

• 16.12 - Procedure for broken glass in ice wells is in place and known by all employees?

  Yes

  No

  N/A

• 16.13 - All employees are wearing non-slip shoes?

  Yes

  No

  N/A

• Insert photo of any issue found.

  Media

Fall/Winter Seasonal Checklist

• salt for sidewalks

• shovels

• order long sleeve staff shirts

• update power outage kit (flashlights, batteries, blank guest checks)

• Plan communicated for who is responsible for making decisions during inclement weather and how that will be communicated to the staff.

• Wet floor signs available (at least 4 per store)

• Inventory black floor mats to ensure you have enough and that they are all in good condition.

Spring/Summer Seasonal Checklist

• Order gatorade for staff to stay hydrated

• Communicate to staff the importance of staying hydrated.

• Order t-shirts or short sleeved staff shirts

• Locks for patio

• Communicate your expectations for when patio furniture should be brought in or out.

Sign Off

• I have added all action items from this report to the Incident Follow Up Log.

• Safety Committee Representative

  Sign

• Manager's Signature

  Sign