Information
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Document No.
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Inspection/Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Entrances
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Is lighting adequate with no glare or shadows?
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Are tripping hazards eliminated; i.e., threshold plates in good repair, absence of cords, etc.?
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Are all walking surfaces level and any differences adequately marked?
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Do exists open outward?
Dining Area
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Are chairs, tables, and other items of equipment in dining room and kitchen safe with no hazards?
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Is there adequate clean up of floors, tables?
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Are all walking surfaces level and any differences adequately marked?
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Are emergency exits and evacuation routes clearly marked and unobstructed?
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Are there emergency exit diagrams posted by the fire exits?
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Are the trash can full and or overloaded?
Serving Area
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Are steam-tables properly maintained?
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Are floors clean, clear and slip resistant?
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If runners or mats are used are they flat on the floor?
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Does the working space allow for a full range of work movements?
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Is the work area free of exposed floor telephone jacks and electrical outlets in work<br>area which could constitute a tripping hazard?
Food Preparation Area
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Is all electrical equipment properly grounded? Are cords and plugs in good condition?
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Are the electrical or telephone cords crossing a passage or aisle covered by a rubber<br>channel designed for that purpose?
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Are electrical switches on machines located where they can be reached easily in case of emergency?
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Are floors kept clean, dry, and clear as possible?
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Are knives stored in racks with slots or compartments or in drawers designated for knives only?
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Do deep fryers have working temperature controls and gauges? Baskets in good condition?
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Are filters on vent hoods cleaned on schedule?
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Are hot pads readily available for use near hot containers?
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Are oven doors in good condition? Any sharp edges? Open easily? Kept closed?
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Steamer interlocks to prevent opening while steam valve is on work properly?
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Warning signs placed in wet floor areas?
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Boxes, crates, electrical cords and other materials not cluttering walkways or stairways
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Are mats or grating used where drainage is necessary?
Walk-in Refrigerators or Freezers
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Are walk-in refrigerator floors in good condition?
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In walk- in refrigerator are storage racks or shelves secured and stable?
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In walk- in refrigerator is boxes, crates, and other materials correctly stacked and not cluttering walkways?
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Are walk-in refrigerators free of water, creating a slip hazard?
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Are walk-in freezer floors in good condition?
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In walk-in freezer is ice kept off floor? Any leaks which create ice on floor? If ice forms is it covered until it can be removed?
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Is there either a working inside latch release to prevent someone from being locked inside or an alarm which can be sounded from within?
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In walk-in freezer are storage racks or shelves secured and stable?
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In walk-in freezer is boxes, crates, and other materials correctly stacked and not cluttering walkways?
Receiving and Storage Area
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Is materials-handling equipment available where needed? (Dollies, hand-trucks, etc.)
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Are floors kept clear and in good condition? (Tripping hazards? Slip resistant surface?)
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Are dollies or other equipment used to handle garbage cans?
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Are heavy items stored on lower shelves and lighter less frequently used items on high shelves?
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Is a good ladder or step-stool used for high shelves?
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Are the shelves strong enough for the weight stored on them?
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Are soaps, detergents, disinfectants, etc. properly marked if not in their original containers?
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Are mops, brooms, pails, etc. kept stored out of the way?
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Are work supplies and materials stored in cabinets, on storage shelves, or other areas<br>specifically set aside for that purpose?
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Is combustible scrap, debris, and waste stored safely and removed from the work site<br>promptly?
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Is recycle material safely stored?
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Does the working space allow for a full range of work movements?
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Is the minimum clearance of 24 inches maintained between from the ceiling or 18 inches clearance from<br>sprinkler head to ceiling?
Dishwashing Area
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Are rubber mats used in areas that are often wet?
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Does garbage disposer have a protector over opening? Is switch near operator?
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Are rubber gloves used in pot and pan wash area?
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Are dish-racks in good condition? No broken parts? Free from sharp edges?
Loading-docks and Trash Dumpsters
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Are the loading-docks 4 feet or higher protected with safety chains or railing?
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Are there stair rails or handrails on all stairways having four or more risers?
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Are all stairways at least 22 inches wide?
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The area around dumpster free of slip/trip/fall hazard?
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Do stairs have a slip resistant surface?
Miscellaneous - Food Service
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Are fire extinguishers mounted in readily accessible locations?
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Have employees been trained in the proper use of fire extinguishers?
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Are fire extinguishers checked monthly/periodically?
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Where doors open into hallways and aisles, are they marked with yellow and black<br>stripes to warn passing personnel? Are “Open Door Slowly” signs posted on the office<br>side of the door?
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Are the directions to exits, when not immediately apparent, marked with visible signs?
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Are all exits kept free of obstructions? Marked with an exit sign and illuminated by a<br>reliable light source?
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Can exit doors be opened from the direction of exit travel without the use of a key or<br>any special knowledge or effort when the building is occupied?
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Is there 36-inch minimum clearance maintained in all hallways and major passageways maintained?
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Is there 36-inch minimum clearance in front of electrical panels?
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If cloth dryers are used are the lint filter cleaned daily?
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Are all personal electrical equipment such as coffee markers, radios, lamps, and<br>similar appliances Underwriters Laboratory (UL) listed?
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Are fire alarm pull stations visible and accessible?
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Are fire evacuation procedures posted and are evacuation plans current?
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Is there emergency lighting in rooms without windows?
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Are SDS’s available for office area chemicals?
