Title Page
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Conducted on
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Prepared by
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Location
Exterior Safe Practices
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Walkways and parking lots well illuminated.
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Parking lots free from holes, obstructions and are in good repair.
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Steps and ramps free from obstruction, in good repair and well illuminated.
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Car stops preferably eliminated or painted contrasting colors so they are clearly visible.
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Snow and ice promptly removed from parking lots and all walking surfaces.
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Trees and shrubs kept well-trimmed so that they do not interfere with walk ways or obscure trip hazards.
Food Operations
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Employees adhere to sanitary practices; wash hands after breaks, when leaving rest rooms, prior to food preparation or handling, and after busing soiled dishes prior to handling clean place settings.
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Signs posted in rest rooms reminding employees to wash hands thoroughly before leaving.
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Perishable or potentially hazardous food is properly stored and appropriately covered.
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Produce thoroughly washed prior to preparation and serving.
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Cutting boards and knives washed and sanitized between raw and cooked food usage.
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Utensils, not hands used to pick up foods for serving suck as bread, ice, etc.
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Poultry thoroughly washed and washing sinks or surfaces are cleaned and sanitized.
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Frozen foods properly thawed under refrigeration or cold running water.
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Food servers trained not to touch food contact surfaces of plates, cups, glasses, silverware, etc.
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Careful attention paid to food spoilage dates.
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Cream and other perishable food not left on tables between servings.
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Lights over food preparation areas protected by safety globes.
Fire Protection
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Fire extinguishers of proper type(s), adequate in number, charged and tagged to show last service date. Service is at least annually.
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Fire extinguishers properly wall-mounted, located appropriately for hazard involved, identified and accessible.
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Employees trained in proper use of extinguishers and manual operation of dry-chemical system protecting cooking equipment.
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Sprinkler system control values secured in open position.
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Minimum of 18" clearance between stock and storage and sprinkler heads.
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Clear space of 3' around sprinkler system's main control valve.
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Water pressure indicated on sprinkler system's lower gauge.
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Sprinkler system(s) periodically tested and maintained; written record kept on premises.
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Sprinkler system's local electric or water-motor alarm bell operable and audible.
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Staff instructed in evacuation procedures for both customers and employees trained not to show undue alarm and to avoid panic.
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Periodic fire drills held to train employees what to do in case of a fire emergency.
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Instructions conspicuously posted for reporting fire and calling Fire Department.
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Hot pipes covered with thermal insulating materials; pipes and boilers not used as drying racks for clothing or towels.
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Flammable and combustible liquids (paints, solvents, etc.) stored in metal safety cabinets or off premises.
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Storage of combustibles not permitted in boiler or furnace rooms or near other heat sources.
Electrical Equipment
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Portable electrical equipment cords and extension cords in good condition, insulation not frayed or broken, plugs in good condition.
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All electrical equipment properly grounded. Portable electrical equipment and extension cords equipped with ground prongs.
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Breaker switches properly marked, and proper operation not compromised.
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Electrical panel boxes have door closed, clear area of 30" in front of box.
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Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected.
Storage Areas
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Carbon dioxide tanks chained in place, caps on valves of tanks not in use.
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Stock properly and securely stacked on racks, shelves or pallets.
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Good housekeeping maintained. Aisles clear, storage room orderly, floor free of debris, storage has proper clearances from hot-water heater and sprinklers.
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Shelving and racks in good repair and secured to avoid tipping.
Cold Storage And Refrigeration Equipment
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Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles.
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Compressor pulleys and driver belts properly guarded.
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Walk-in cooler and freezer doors provided with operable interior-release mechanisms.
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Freezers provided with moisture-proof lighting globes, wiring in conduit.
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When restocking, new stock placed at rear and old stock moved up front for use first.
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Cartons inspected for damage, spoiled and damaged food disposed of promptly and properly.
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Recommended holding times for food followed.
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Refrigeration equipment serviced under contract at regular intervals.
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Temperature of coolers and freezers monitored and not allowed to exceed safe levels.
Material Handling
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Employees trained to always ask for help and/or use carts when lifting or moving loads in excess of 25 lbs.
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Storage arranged with heaviest items stored at a minimum height of 30 inches and a maximum height of 50 inches, with lighter items stored above, and intermediate items stored below.
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Storage directly on floor is minimized.
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Storage area isles maintained in orderly fashion clear of debris and stock.
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Storage arranged such that material handling aids/carts may be readily used.
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Initial training and routine retraining of employees in proper manual material handling is accomplished.
Lacerations
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Broken glass not mixed with other trash.
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Buss trays not used or employees trained to not overload.
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Buss staff cautioned against placing flatware or trash in glassware.
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Broken plates or glass immediately removed and properly disposed of
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Dirty dish/glass rack area set up to minimize breakage.
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Staff training highlights careful handling of glassware and dishes at dish rack/dish washing areas.
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Soaking of dishes accomplished in small containers to minimize breakage.
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Glass stock that tends towards breakage replaced with sturdier variety.
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Staff training emphasizes, never attempting to catch a dropped item, especially sharp or breakable items such as knives or glasses.
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Kevlar or other cut resistant gloves used at the dish rack/washstand, and when cleaning shellfish or opening oysters.
Slips, Trips and Falls
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Portable signs used when floors are wet-mopped or wet from other sources.
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Non-skid mats provided at entrances during inclement weather.
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Interior elevation changes well illuminated.
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Slip-resistant wax used on linoleum tile floors.
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Quarry-tile floors contain double-abrasive grit for better traction.
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Quarry-tile floors frequently cleaned with cold-water-acting degreaser to prevent accumulation of grease.
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Braided rubber mats used at dish stands, wash racks, sinks, in coolers, at cook lines, at ice machine and prep areas.
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Specially designed shoes with non-slip soles provided/required.
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Stair treads equipped with abrasive strips or other non-skid surfaces.
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Handrails provided for steps or stairs.
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Floors kept free from food or liquid spills, and other debris..
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Floors kept free from trip hazards such as torn carpets, loose mats, fallen articles, etc.
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Kitchen floors properly designed or corrected to allow for good drainage.
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Staff trained in appropriate use of floor cleansers including problems with overuse of cleanser, and frequent changes of mop water.
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Separate mop buckets used for cleaning front and back of the house areas.
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All spills are first wet mopped, then dry mopped.
Hot Items
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Staff trained not to carry individual items, but to use tray or cart.
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Pre-event planning and employee training accomplished in procedures to be used in handling hot oil, grease, coffee, water, tea, and steamers.
Knife Safety
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Knife safety procedures and training program in place.
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Magnetic storage racks at all prep stations.
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Knives never left on tables or placed in drawers.
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Professional sharpening of knives accomplished weekly.
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Use of cutting board mandatory. Chopping or slicing on counter tops prohibited.
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Cut resistant glove worn on free hand whenever possible and on both hands while cleaning blades of knives or slicer.
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Carton openers incorporate automatic retracting blades.
Safety Programs
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Procedures discussed periodically with employees and with all new employees prior to their beginning work.
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Blood Borne Pathogens
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Control of Hazardous Energy (lockout l tagout)
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Hazard Communications
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General Rules and Regulations.
Exits
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Exits properly marked, illuminated and unobstructed.
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Exit doors kept unlocked during hours of operation or equipped with panic bars
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Non exit doors identified as such.
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Emergency lighting provided and frequently tested.
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Staff trained in emergency evacuation procedures.
Trash Removal
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Contents of ashtrays are disposed of in metal or non combustible containers.
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Trash collection area kept free of debris, spilled food and grease.
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Trash compactor door equipped with electric interlock.
Crime
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Cash registers emptied and left open after closing.
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Cash drawers frequently monitored and cash amounts reduced to lessen values maintained in each drawer.
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Frequent bank deposits made to lower the amount of cash maintained on the premises. Varying routes to bank used.
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Night deposits made at drive-up night deposit drawer. Bank of choice should feature this option.
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Night deposit made by more than one employee.
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Business and personal references are verified for all employees who will handle cash or checks.
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Parking lots are well-lighted.
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Access to rear areas is restricted by fencing.
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Employees leave in groups after closing.
