Safety Walk

Hazardous waste station complete 100%, set, and signed?

Backroom neat, organized, and key control in place?

Are pallets and bales properly stacked and 10' high or less? No pallets stored on end.

Reclaim product and receiving desk area organized?

Prep areas and freezers neat and accessible?

Fire exits clear and accessible? Minimum clearance 36"

Cleaning center and cart neat, clean, labeled, stocked, and tagged?

Slip resistant shoes or covers being used where required?

Associates using proper cutters and stools? Ladders stored properly?

Entrances clean and free of debris and rugs down?

Sales floor clean, free of debris, and no spills found?

All departments free of off shelf chemicals, personal belongings, and food?

Top shelf, aisle stacks, and displays stacked properly and safely?

Maintenance issues if found are being addressed?

Cut resistant gloves available and being used in all departments?

Did observations reflect a safe work environment?

Safety and health communication board complete?

Are the W/C and G/L logs current?

Compressor room, electric rooms, and sprinkler rooms clean and organized?

General safety and deli safety fundamentals 85% complete or higher?

Food Safety log books in use?

Hand sinks are properly stocked and no blocked or obstructed?

Grinder logs being properly updated?

Deli code dating in place?

Shellfish tags kept on file? (90 days after last sale)