Safety Compliance Audit 2014

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

Parking lot conditions

• Parking lot conditions: What are the blacktop conditions any signs of depreciation or trip and fall hazards?

  Safe

  At Risk

  N/A

• Handicap: What is the condition of the handicap parking areas are they free of trash and trip hazards. Are the parking stalls clearly marked? Are the handicap signs in place in good condition? Is the pathway to store clear of obstructions?

  Safe

  At Risk

  N/A

• Entry to store: Is store wheel chair accessible? Are all displays with a 36" clearance to entrance of door?

  Safe

  At Risk

  N/A

• Is entry to store ADA compliant?

  Safe

  At Risk

  N/A

• Are ENTRY/EXIT doors in working order, do the doors close and open with no mechanical problems? Are doors free of clutter?

  Safe

  At Risk

  N/A

• How many carts are the courtesy clerks pushing? Large carts must be 5 small carts up to 6, is EE using rope when pulling / pushing carts?

  Yes

  No

  N/A

• Other

  Safe

  At Risk

  N/A

Pasteleria / Bakery Department.

• Pasteleria floors free of slip and fall hazards? Are drain covers in place and safe? Is department following sweep sheet floor cleaning?

  Safe

  At Risk

  N/A

• Pasteleria decorators using cake stands? Are paints & accessories close at hand to avoid overextending?

  Safe

  At Risk

  N/A

• Decorators have proper mats in place? Fatigue mat - decorator fatigue mat?

  Safe

  At Risk

  N/A

• How many fatigue mats are needed in Pasteleria for decorators

• Pasteleria general cleanliness and cross contamination on equipment, tables, cutting utensils are clean towels in use? Is department using sanitizer buckets to clean? Are surfaces clean from food or grease?

  Safe

  At Risk

  N/A

• Pasteleria department equipped with knife holder? Is knife holder in use? Are there knifes in department that are a safety concern?

  Safe

  At Risk

  N/A

• Decorators using Shoes for crews - Hair nets?

  Safe

  At Risk

  N/A

• Bakery floors free of slip and fall hazards? Are drain covers in place and safe? Is department following sweep sheet floor cleaning?

  Safe

  At Risk

  N/A

• Bakery department equipped with knife holder? Is knife holder in use? Are there knifes in department that are a safety concern?

  Safe

  At Risk

  N/A

• Bakery machines being used safely? All safety guards in use? Are safety sensors or emergency stops bypassed in any way?

  Safe

  At Risk

  N/A

• Bakery ovens need repairs or service? Inspect door handles, Do doors open and stay closed? Ensure store requests service for oven.

  Safe

  At Risk

  N/A

• Does Bakery have a cart to transport heavy items?

  Yes

  No

  N/A

• Bakery carts need service to wheels? Ensure store requests repairs if needed.

  Safe

  At Risk

  N/A

• Are cooler conditions safe? Are floors free of slip, trip and fall hazards? is there ice build up?

  Safe

  At Risk

  N/A

• Inspect displays on sales floor, are they in working order? Do you see visible signs of damage? Any dangers to customer customers or employees?

  Safe

  At Risk

  N/A

• Inspect cooler, are cooler doors in good condition? Does cooler handle in working condition? Is cooler door closed when not in use?

  Safe

  At Risk

  N/A

• General cleanliness and cross contamination on equipment, tables, cutting utensils are clean towels in use? Is department using sanitizer buckets to clean?

  Safe

  At Risk

  N/A

• Does the department have chemicals off the sales floor? Are all chemicals in department properly identified? Are all employees trained on ECOLAB chemicals? Inspect ECOLAB training folder?

  Safe

  At Risk

  N/A

• Sweep sheets being conducted in a timely manner? Are they consistent to floors being clean?Department conducting floor sweeps? Gaps between hours? Verify with department managers.

  Safe

  At Risk

  N/A

• Did Bakery manager conduct a safety huddle? If so what time? Enter time bellow.

  Yes

  No

  N/A

• Time safety huddle was conducted?

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shift? Do 3 out 6 know weekly topic?

  Yes

  No

  N/A

• Inspect fire extinguisher, are they signed. Are they on wall with proper hooks. Do they need service?

  Safe

  At Risk

  N/A

• Does department have lock out tag out available (LOTO) is department using LOTO when cleaning machines or serving machines?

  Safe

  At Risk

  N/A

• Does department have exposed electrical cords? If equipment is on a electrical cord and looks permanent have department request a work order to install an electrical outlet.

  Safe

  At Risk

  N/A

• Oven mitts: enter quantity needed.

• Other.

  Safe

  At Risk

  N/A

Restaurant Department.

• Are Restaurant floors free of slip and fall hazards? Are drain covers in place and safe? Is department following sweep sheet floor cleaning? Is department using proper wet floor signs when cleaning department?

  Safe

  At Risk

  N/A

• Are employees wearing proper PPE in chicharron department? This includes selves and proper burn resistant gloves?

  Safe

  At Risk

  N/A

• Are pots and pans properly stored in chicharron area?

  Safe

  At Risk

  N/A

• Visual inspection of pots and pans, are any damaged or missing handles? Are all pots and pans safe to use and pick up?

  Yes

  No

  N/A

• Are knifes and tools properly stores in knife holder to avoid them from dropping in foot or in pots?

  Safe

  At Risk

  N/A

• Are fryer suppression nozzles pointed over chicharron pots? Are the silver or orange covers present.? Are the nozzle covers in good condition do they firmly attach to suppression system nozzle?

  Safe

  At Risk

  N/A

• Are restaurant planchas organized and free of hazards? Are suppression system nozzles pointing on plancha?

  Safe

  At Risk

  N/A

• Are sinks clean and fully stocked? Is ECOLAB fully stocked? Are chemical signs up on wall?

  Safe

  At Risk

  N/A

• Does department have chemicals off the sales floor? Are chemicals in the restaurant properly identified with proper tags? Are employees properly trained on the use of ECOLB chemicals? Are employees trained to use ECOLAB chemicals look for training folder?

  Safe

  At Risk

  N/A

• Does restaurant have a silver (A & K) extinguisher near fryers? What is the condition of extinguisher? Is it signed?

  Safe

  At Risk

  N/A

• Restaurant counter free of burn dangers for customers?

  Safe

  At Risk

  N/A

• General cleanliness and cross contamination a priority? Are cutting areas, utensils and equipment sanitized?Are clean towels used? Is sanitizer and bucket used properly in department?<br><br>Are surfaces free of food and grease?

  Safe

  At Risk

  N/A

• Sweep sheets being conducted in a timely manner? Are they consistent to floors being clean?Department conducting floor sweeps? Gaps between hours? Verify with department managers.e

  Safe

  At Risk

  N/A

• Do cashiers have proper fatigue mats?

  Safe

  At Risk

  N/A

• Needed cashier mats in department?

• Has restaurant manager conducted the safety huddle? If so what time? Enter time bellow.

  Yes

  No

  N/A

• Time safety huddle was conducted?

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shift? Do 3 out of 6 employees know the weekly safety topic?

  Yes

  No

  N/A

• Fire extinguishers signed, What is the service date on tag is store compliant? Enter date bellow.

  Yes

  No

  N/A

• Does department have exposed extension cord? If equipment is on extension cord and looks permanent, have department request a work order to install a permanent electrical outlet.

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Salsa Bar.

• Salsa bar clean and organized? Are items on salsa bar rotated for freshness?

  Safe

  At Risk

  N/A

• What are the floor conditions around the salsa bar? wet, dry. trip hazards?

  Safe

  At Risk

  N/A

• What is the condition of the customer tables? any sings of damage? Are baby high chairs in good order?

  Safe

  At Risk

  N/A

• 75 removing the trash in a timely manner?

  Safe

  At Risk

  N/A

• Overall cleanliness and appearance?

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

La Isla Department.

• La Isla floor conditions are the floors free of slip and fall hazards are they dry?

  Safe

  At Risk

  N/A

• Are Isla employee using proper PPE in department? Hair nets, metal cutting glove, latex gloves?, shoes for crews?

  Safe

  At Risk

  N/A

• La Isla equipped with knife holder? Andy visible signs of falling knives or dangers?

  Safe

  At Risk

  N/A

• Sweep sheets being completed on a timely manner? Are they consistent to floors being clean? Verify with Department Manager.

  Safe

  At Risk

  N/A

• La Isla counter free of burn dangers for customers?

  Safe

  At Risk

  N/A

• General cleanliness and cross contamination of equipment a priority? are cutting areas, utensils and equipment sanitized? Are clean towels used? Is sanitizer and buckets used properly in department?

  Safe

  At Risk

  N/A

• Does department have off the shelf chemicals? Are chemicals properly labeled? Are employees trained to use ECOLAB chemicals? See ECOLAB training folder?

  Safe

  At Risk

  N/A

• Does department have fire extinguisher? Is it properly placed on hook? Is fire extinguisher signed? Does fire extinguisher need service?

  Yes

  No

  N/A

• Do cashiers have proper fatigue mats? <br>

  Safe

  At Risk

  N/A

• Fatigue mat cashier needed?

• Did la Isla Department manager conduct a safety huddle? If so what time? Enter time bellow.

  Yes

  No

  N/A

• Time safety huddle was conducted?

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shifts? Do 3 out of 6 employees know the weekly safety topic?

  Yes

  No

  N/A

• Does department have exposed extension cord? Does department have equipment with extension cord? Does extension cord look permanent? If permanent have department request work order to install an electrical outlet.

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Tortilleria Department.

• Tortilleria floor conditions are the floors free of slip and fall hazards are the floors dry?

  Safe

  At Risk

  N/A

• Are Tortilleria employees using proper PPE? Hair nets, heat resistant sleeves and gloves, eye protection, latex gloves?, slip resistant shoes?

  Safe

  At Risk

  N/A

• Do Tortilleria employees have proper bottles that clearly identify chemicals used for tortilla making process ( Teflon or grease and oils)?

  Safe

  At Risk

  N/A

• Tortilleria have a working knife holder? Are there any signs of knives on tables or possible falling hazards?

  Safe

  At Risk

  N/A

• Tortilleria machines, are there signs of safety tampering or sensor bypass?

  Safe

  At Risk

  N/A

• Are all guards in good working order on equipment? Are rollers and feeders covered to avoid grabbing or pinching employees?

  Safe

  At Risk

  N/A

• Does molino have grill where corn feeds into grinder?

  Safe

  At Risk

  N/A

• Inspect step stool, is step stool proper hight for use? What is the condition of step stool is it safe?

  Safe

  At Risk

  N/A

• Department equipped with cart for transportation of heavy objects? If card is need coordinate with director for ordering cart.

  Yes

  No

  N/A

• Department have lock out tag out kit in department (LOTO)? Is department using LOTO when cleaning or servicing equipment?

  Safe

  At Risk

  N/A

• Machine ERGONOMICS are machines to low, can we adjust equipment? Does employee know how to adjust height?

  Safe

  At Risk

  N/A

• Sweep sheets being completed on a timely manner? Are they consistent to floors being clean? Verify with department managers.

  Safe

  At Risk

  N/A

• Tortilleria employees on tortilla machine conveyor have proper fatigue mats available?

  Safe

  At Risk

  N/A

• Tortilleria cooler, what are the floor conditions? door handle working?

  Yes

  No

  N/A

• General cleanliness and cross contamination a priority? Are cutting areas, utensils, and equipment sanitized? Are clean towels used? Is sanitizer and buckets used properly in department?<br><br>Are surfaces clean free of food and grease?

  Safe

  At Risk

  N/A

• Are chemicals used off the sales floor in department? Are chemicals properly identified with correct labels? Have employees been ECOLAB trained? Look in ECOLAB folder for trained employees?

  Safe

  At Risk

  N/A

• Has department manager conducted a safety huddle? If so what time? Enter time bellow.

  Yes

  No

  N/A

• Time safety huddle was conducted.

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shifts? Do 3 out 6 employees know the weekly safety topic?

  Yes

  No

  N/A

• Department equipped with fire extinguisher? Is extinguisher signed? Does extinguisher need service?

  Yes

  No

  N/A

• Are electrical doors un blocked? Are electrical panels free of merchandise with the required 36" clearance?

  Safe

  At Risk

  N/A

• Does department have exposed electrical cord? Is extension cord being used on equipment? If extension cord looks permanent ask department request a work order to place an electrical outlet.

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Meat Department.

• Meat department floor conditions? are floors free of slip and fall conditions? are the floors dry?If a fan is used is the cord rolled up and secured? should a fan be used?

  Safe

  At Risk

  N/A

• Are meat employees using proper PPE: Hair net, required gloves in meat late,Kevlar,metal mesh? Are shoes for crews in use?

  Safe

  At Risk

  N/A

• Are machine safe guards properly used? Are employees cutting using side guard and push guard? Are machines balanced properly, no wooden blocks on floor? Inspect machine, are all needed parts in place?

  Safe

  At Risk

  N/A

• Meat department have working knife holder? Any possible safety hazards with knives on tables? risk of falling knives?

  Safe

  At Risk

  N/A

• Are Meat employees properly identified by the color of their hard hats when using machines in meat(Green - Red - White)?

  Safe

  At Risk

  N/A

• Cooler: is cooler organized boxes stacked properly (heavy low level? any trip and fall hazards visible? what are the floor conditions? Are floors wet or ice build up? Are the doors maintained closed? are temperatures compliant? inspect door handles. Is freezer equipped with working axe?

  Safe

  At Risk

  N/A

• Meat department equipped with cart? Is carts used to move meat? Are meat employees using the buddy system?

  Safe

  At Risk

  N/A

• General cleanliness and cross contamination on equipment, tables, cutting utensils are clean towels in use? Is department using sanitizer buckets to clean?<br><br>Are surfaces clean free of food and grease?

  Safe

  At Risk

  N/A

• Meat department using chemicals from sales floor? Are chemicals used in department properly labeled? Are meat employees ECOLAB trained? Look for ECOLAB training folder?

  Safe

  At Risk

  N/A

• Sweep sheets being conducted in a timely manner? Are they consistent to floors being clean? Department conducting floor sweeps? Gaps between hours? Verify with department managers.

  Safe

  At Risk

  N/A

• Did meat department manager conduct a safety huddle? If so what time? Indicate time bellow.

  Yes

  No

  N/A

• What time was safety huddle conducted?

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shift? Do 3 out 6 know weekly topic?

  Yes

  No

  N/A

• Meat department equipped with fire extinguisher? Is extinguisher on holder on wall? Does the extinguisher need to be serviced?

  Safe

  At Risk

  N/A

• Does department have visible electrical cords? Is this extension cord set permanent? If the department. Is using permanent extension cord have department request a work order to install electrical outlet.

  Safe

  At Risk

  N/A

• Other

  Safe

  At Risk

  N/A

Cremeria Department.

• Are Cremeria floors free of slip and fall hazards? Are drain covers in place and safe? Is department following sweep sheet floor cleaning?

  Safe

  At Risk

  N/A

• PPE in use during audit? - Shoes for crews, Hair nets, latex gloves, metal cutting gloves?

  Safe

  At Risk

  N/A

• Are all machines being used safely? All safety guards in use? Are safety sensors or emergency stops bypassed in any way?

  Safe

  At Risk

  N/A

• What is the condition of slicer? Is slicer properly used?

  Safe

  At Risk

  N/A

• General cleanliness and cross contamination on equipment, tables, cutting utensils are clean towels in use? Is department using sanitizer buckets to clean?

  Safe

  At Risk

  N/A

• Cremeria have off the shelf chemicals? Chemicals In department properly identified? Are labels clear and legible? Have Cremeria employees trained with ECOLAB chemicals? Look for ECOLAB training folder?

  Safe

  At Risk

  N/A

• Sweep sheets being conducted in a timely manner? Are they consistent to floors being clean? Department conducting floor sweeps? Gaps between hours? Verify with department managers.

  Safe

  At Risk

  N/A

• Cremeria department have exposed extension cords? If department has extension cords set permanent, request department to request work order to install electrical outlet.

  Safe

  At Risk

  N/A

• Did department manager conduct a safety huddle? If so what time?

  Yes

  No

  N/A

• Time Safety huddle was held?

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shift? Do 3 out 6 know weekly topic?

  Yes

  No

  N/A

• Cremeria department has a fire extinguisher? Is fire extinguisher signed? Is it on wall on proper holder?

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Produce Department.

• What are the departments floor conditions: Wet racks - Product on floor - Drain covers in place safe? any visible safety hazard on floor? Has a work order been placed for repairs of trip hazards?

  Safe

  At Risk

  N/A

• Observe employee on sales floor: is produce employee transporting chemicals below eye level?

  Safe

  At Risk

  N/A

• Water sprayer or misters: are floors to wet due to sprayer? is department present when spraying tables? are wet floors being promptly dried? Are wet floor signs in place?

  Safe

  At Risk

  N/A

• Does produce have proper working equipment? Are 6 wheeler in good working condition? Do 6 wheelers need service?

  Safe

  At Risk

  N/A

• Equipment: Is equipment, carts 6 wheelers, pallets, boxes left on floor? any rip hazards?

  Safe

  At Risk

  N/A

• Produce employees actively cleaning produce floors in combination to 75?

  Yes

  No

  N/A

• Sweep sheets being conducted in a timely manner? Are they consistent to floors being clean? Department conducting floor sweeps? Gaps between hours? Verify with department managers.

  Safe

  At Risk

  N/A

• Produce sales floors emergency exits or electrical panels blocked. Required clearance must be 36" at all times.

  Safe

  At Risk

  N/A

• Department manager conducting a safety huddle? If so what time? Enter bellow.

  Date

• Safety topic shared with employees 1st, 2nd, 3rd shift? Do 3 out 6 know weekly topic?

  Yes

  No

  N/A

• Inspect produce top stock, is it safe? Does it require securing?

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Produce warehouse.

• What are the produce floor conditions? signs of slip and falls?

  Safe

  At Risk

  N/A

• Are pallets properly stacked and organized? Note any pallets standing or in an unsafe location

  Safe

  At Risk

  N/A

• Produce cooler clean and organized?

  Safe

  At Risk

  N/A

• Emergency doors blocked? Do all electrical panels have a 36" clearance?

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Dairy / Deli Department.

• What are the conditions of cooler floors? is department maintaining product organized and off the floor?

  Safe

  At Risk

  N/A

• Is product organized from light to heavy for easy access?

  Safe

  At Risk

  N/A

• Department manager conducting safety huddles? If so what time? Enter time bellow.

  Yes

  No

  N/A

• Enter time of huddle.

  Date

• Is Deli / Dairy receiving the weekly topics?

  Yes

  No

  N/A

• Is Deli / Dairy conducting sweeps in a timely manner is log up to date?

  Safe

  At Risk

  N/A

• Are emergency exits and electrical panels free of product? 36" clearance ?

  Safe

  At Risk

  N/A

• Other

  Safe

  At Risk

  N/A

GM / Scan Department.

• GM/Scan equipment on floor organized? any signs of trip and fall hazards? (Ladders, carts, boxes)?

  Safe

  At Risk

  N/A

• Boxes removed or stacked neatly to avoid a trip hazard?

  Safe

  At Risk

  N/A

• Safety topic shared with GM/Scan?

  Yes

  No

  N/A

• Other.

  Safe

  At Risk

  N/A

Grocery / Warehouse Department.

• Are warehouse floors free of slip and fall hazards? Is department free of shrink wrap on floor? are pallets removed from side or leaning?

  Safe

  At Risk

  N/A

• Is compactor locked when not in use? is there proper signage on compactor (No minors -18)?

  Safe

  At Risk

  N/A

• Is bailer in good working order? warehouse employee on condition? (Proper signage on equipment No -18)

  Safe

  At Risk

  N/A

• Is top stock safely placed on racking? is top stock properly shrink wrapped above 8'?

  Safe

  At Risk

  N/A

• Is Grocery warehouse manager conducting daily safety huddles? If so what time? Enter time bellow

  Safe

  At Risk

  N/A

• What time was safety huddle given?

  Date

• What is the condition of the racking? is there any signs of severe damaged racking? has it been off loaded?

  Safe

  At Risk

  N/A

• Is hazmat rack in proper location? Are chemicals organized in buckets? are all signs in place? Is binder on shelf and up to date?

  Safe

  At Risk

  N/A

• Are emergency doors clear of obstructions? Do electrical panels have a 36" clearence

  Safe

  At Risk

  N/A

• Other

  Safe

  At Risk

  N/A

Sales Floor.

• What are the sales floor; floor's conditions are they clean? free of trip hazards boxes, ladders, 6 wheelers, carts? What ore the tile conditions are there any broken or uneven?

  Safe

  At Risk

  N/A

• Are sales floor equipped with paper towels? Are sales floor equipped with wet floor signs?

  Safe

  At Risk

  N/A

• Inspect top stock, is top stock free of falling hazards? Does top stock require securing?

  Safe

  At Risk

  N/A

• Top stock safely stacked? any signs of poorly stacked items?

  Safe

  At Risk

  N/A

• Racking conditions? are there signs of damaged racking?

  Safe

  At Risk

  N/A

• Any coolers or refrigerator's leaking? are there safety cones in place? has a work order been placed?

  Safe

  At Risk

  N/A

• Are all displays on sales floor safe? any signs of jagged edges? are the displays solid no glass on edge?

  Safe

  At Risk

  N/A

• Are emergency exits obstructed? are electrical panels free of merchandise and boxes 36" clearance ?

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Front End / Cashiers.

• Do all cashiers have proper fatigue mats?

  Safe

  At Risk

  N/A

• Do cashiers have monitors, key pads and registers adjusted properly?

  Safe

  At Risk

  N/A

• Are cashiers EGONOMICLY working properly? are cashiers using POWER GRAB - POWER ZONE training? observe 3 out of 6.

  Safe

  At Risk

  N/A

• Cashier techniques observations and recommendations.

  Failed POWER ZONE observation RE TRAINING NEEDED

  Successfully passed POWER ZONE observation NO TRAINING NEEDED

• Are cashiers keeping cashier are clean and free of clutter

  Safe

  At Risk

  N/A

• Safety topic shared with employees 1st, 2nd, 3rd shift? Do 3 out 6 know weekly topic?

  Yes

  No

  N/A

• Other.

  Safe

  At Risk

  N/A

75 Program.

• 75 present during audit?

  Safe

  At Risk

  N/A

• Does Store Director or Manager on duty cover 75's breaks and lunch?

  Safe

  At Risk

  N/A

• 75 understand the 75 program?

  Safe

  At Risk

  N/A

• 75 have all needed equipment?

  Safe

  At Risk

  N/A

• Other?

  Safe

  At Risk

  N/A

Safety Coordinator / HR Risk.

• Is Safety Coordinator / HR Risk active in safety? Conducting audits? being a resource for employees?

  Safe

  At Risk

  N/A

• Is Safety Coordinator / HR Risk completing inspections daily and weekly observations?

  Safe

  At Risk

  N/A

• Is Safety Coordinator getting 1.5 hrs morning and 1.5 hrs throughout the day.

  Yes

  No

  N/A

Directors Office.

• Director involved in Safety? is Director working with Department Managers to develop a Safety Culture?

  Safe

  At Risk

  N/A

• Is Director participating in Safety huddles?

  Safe

  At Risk

  N/A

• Director encouraging 2nd Assistant and 3rd Assistant to promote Safety?

  Safe

  At Risk

  N/A

• Director ensuring Department Managers are conducting weekly Safety trainings? Is this store on compliance?

  Safe

  At Risk

  N/A

• Are all binders located and ready for City, State, Federal inspections?

  Safe

  At Risk

  N/A

• Other.

  Safe

  At Risk

  N/A

Safety Auditors Comments:

Manager on duty signature.

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  Sign

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