Site GMP Internal Audit

• Conducted on

  Date

• Site conducted

  Select

• Name and signature of the Auditor

  Sign

• External areas are well maintained.

  Yes

  No

  N/A

• Waste, trash and debris secured in the designated area.

  Yes

  No

  N/A

• The floor of the external area is in good repair

  Yes

  No

  N/A

• waste pallets, packaging, bins etc. are kept clean and secured in the designated area.<br>

  Yes

  No

  N/A

• External smoking area is well maintained.

  Yes

  No

  N/A

• Traffic routes are suitably surfaced and maintained in good repair.<br>

  Yes

  No

  N/A

• The Yard is clean and in acceptable condition and no pest harborage risk presents

  Yes

  No

  N/A

• External door are locked when not in use and are in good condition

  Yes

  No

  N/A

• Employees are wearing the correct PPE in external area

  Yes

  No

  N/A

• Doors and gates are kept closed when not in use and they do not jeopardise the site security

  Yes

  No

  N/A

• Walls, doors and floor are clean and in good repair

  Yes

  No

  N/A

• The canteen is cleaned regularly and kept in a suitable hygienic condition

  Yes

  No

  N/A

• The waste bins are provided and emptied regularly in the canteen and changing areas

  Yes

  No

  N/A

• The sink is washed and clean and is in a good condition

  Yes

  No

  N/A

• There is no allergen brought to the site and canteen

  Yes

  No

  N/A

• Fridges are temperature controlled (<5˚C) and there is no expired food kept in the canteen or fridges

  Yes

  No

  N/A

• Food is stored in secured and hygienic manner. BRC 4.8.9

  Yes

  No

  N/A

• Changing rooms are cleaned regularly.

  Yes

  No

  N/A

• Hair net, beard snoods, gloves and other PPE items area available to use

  Yes

  No

  N/A

• Lockers are provided for all factory employees

  Yes

  No

  N/A

• Lockers are elevated and have sloping tops. All cleaned regularly.<br>

  Yes

  No

  N/A

• Personal and work clothes and belongings are being kept separately <br>

  Yes

  No

  N/A

• All the clothes are being kept in the lockers and there is no personal and work wears around

  Yes

  No

  N/A

• The handwashing station including hand dryers are working correctly/clean and tidy

  Yes

  No

  N/A

• Waste bin is provided and emptied regularly

  Yes

  No

  N/A

• Hand Soap and, hand sanitizer and tissue dispensers are filled up and currently in use

  Yes

  No

  N/A

• Handwashing procedure is provided and is in good condition<br>

  Yes

  No

  N/A

• The floor in the toilet is cleaned

  Yes

  No

  N/A

• The toilets are cleaned regularly and there is no non-hygienic condition

  Yes

  No

  N/A

• The toilets are working properly and not blocked

  Yes

  No

  N/A

• There is a cleaning program for the toilets and it is effective (not effective if unacceptable although cleaned as per the schedule)<br>

  Yes

  No

  N/A

• Walls, doors and ceiling are clean

  Yes

  No

  N/A

• there is toilet rolls provided

  Yes

  No

  N/A

• This includes Intake area, Cutting area, Mixers area, Bowl chopper room, Handtmann area and Shaving area

Building and Fabric Standards

• Fabrication - Walls and ceilings in production areas are properly constructed, finished and maintained to prevent the accumulation of dirt, minimize condensation and mould growth and be cleaned regularly and kept in a good state of repair and free from flaking paint.

  Yes

  No

  N/A

• Gaps in internal walls are properly sealed.

  Yes

  No

  N/A

• Junctions (including ‘wall to floor’, ‘wall to ceiling’ and ‘wall to wall’) are maintained in good condition to facilitate cleaning (e.g. by being appropriately sealed).

  Yes

  No

  N/A

• Floor is impervious and maintained in good condition

  Yes

  No

  N/A

• Process water is discharged directly to a drain and the drainage system is clean. There is system on the drains to prevent pest ingress.

  Yes

  No

  N/A

• • All doors shall be fitted properly and maintained in good condition.<br><br>• External doors and docks shall be adequately proofed to prevent pest entry. They should reestablish continuous contact with the floor when lowered.<br><br>• External doors to ‘open product areas’ shall not be opened during normal production periods, unless in an emergency situation.<br><br>• Where external doors to enclosed product areas are opened, suitable precautions shall be taken to prevent pest ingress.

  Yes

  No

  N/A

• Doors through which vehicles (such as forklift trucks) travel should be inspected and door frames should be fitted with close-fitting metal plates for protection.

  Yes

  No

  N/A

• Door where activities such as raw-material handling, preparation, processing and packing occur are not opened during production, except in emergencies.

  Yes

  No

  N/A

• Products and RM travel under the shutter doors are covered and enclosed.

  Yes

  No

  N/A

• What is the average lighting in the production area

• There is no condensation on the ceiling and dripping

  Yes

  No

  N/A

• Plastic strip curtains are maintained in good condition, clean, fitted correctly (e.g. to prevent pest ingress or for temperature control), and shall not pose a food safety risk.

  Yes

  No

  N/A

Raw Materials, Products, Packaging and Personal Hygiene

• Employees are wearing correct PPE to protect and comply with the Hygiene policy.<br>

  Yes

  No

  N/A

• There is a cleaning program for the area and it is effective (not effective if unacceptable although cleaned as per the schedule) (please always consider if currently production is running)<br>

  Yes

  No

  N/A

• Cleaning Control Sheets have been completed correctly.

  Yes

  No

  N/A

• Cleaning tools are correctly used and stored following the colour coding and are in good condition.<br>

  Yes

  No

  N/A

• Cleaning chemicals are approved only and stored securely. All of the containers are labelled accordingly.

  Yes

  No

  N/A

• There are no unsecured metal, plastic, glass or wooden parts present.

  Yes

  No

  N/A

• There is no raw material or packaging littering the floor.

  Yes

  No

  N/A

• Raw materials and packaging are stored properly and correctly to minimize the risk of contamination.

  Yes

  No

  N/A

Waste Management

• Waste material is secured in the designated area.

  Yes

  No

  N/A

• Finished Products are stored properly.<br>

  Yes

  No

  N/A

• Waste bins are in the correct location, emptied regularly (not overly loaded) and are in good hygienic condition and are suitable for the purpose.

  Yes

  No

  N/A

• All waste bins are properly labelled

  Yes

  No

  N/A

• Deboxing is only outside of the open product area. Debagging waste is being collected at the debagging area and stored in the designated and marked storage container or bag

  Yes

  No

  N/A

• All food waste is being collected and disposed of in the specified bags or bins. No food waste is being left unbagged or covered. there is no contamination or cross-contamination of the products (e.g. the common contact surfaces).

  Yes

  No

  N/A

• Expired or damaged products or RM in the warehouse is kept enclosed so it is not exposed further and disposed of ASAP

  Yes

  No

  N/A

Processing Equipment Inspections (including shovels, plastic scoops etc.)

• There in so new equipment added which has not a completed equipment purchase specification form?

  Yes

  No

  N/A

• There is no Static equipment moved.(Static equipment is defined as pieces of equipment that are not ordinarily moved or are moved only in exceptional circumstances; for example, due to redesign of the production area,) unless documented record for the movement has been carried out.

  Yes

  No

  N/A

• Is the band saw, can opener, tables, mixers and machinary in the cutting area in good condition?

  Yes

  No

  N/A

• Equipment that is not used or is taken out of service are being cleaned and stored in a manner<br>that does not pose a risk to the product. and there is a CIC for them.

  Yes

  No

  N/A

• The equipment is in good condition and there is no rust, flaking paint, dust or dirt accumulated on the equipment

  Yes

  No

  N/A

• There is a mobile equipment log and is up to date

  Yes

  No

  N/A

• The users of the mobile equipment are trained and there is a training record completed for them

  Yes

  No

  N/A

• The mobile equipment used in open product area are labelled as (Only to be used in Open Product area or labelled as for that specific location)

  Yes

  No

  N/A

• The mobile equipment used in open product area are in good condition and they do not pose any product contamination risk

  Yes

  No

  N/A

• The Mobile equipment are included in the cleaning program and PPM

  Yes

  No

  N/A

• The battery charging equipment for mobile equipment are not stored or used in an open product area, unless the batteries are fully sealed and maintenance-free, to prevent the risk of chemical contamination of food products due to battery leakages or gases being emitted.

  Yes

  No

  N/A

• Is there any locations identified where battery-charging is permitted?

  Yes

  No

  N/A

• There are no machine parts/screws/nuts/bolts left on the machine/equipment/in the area.<br>

  Yes

  No

  N/A

Knives and sharps

• Are all sharps Kismet Kebabs issued only?

  Yes

  No

  N/A

• Are all the sharp metals registered and trackable?

  Yes

  No

  N/A

• Are all the sharp metal condition checks carried out correctly and reported the missing or damaged?

  Yes

  No

  N/A

• This includes chicken chiller, chicken marinade area and chicken kebab building area

• Fabrication - Walls and ceilings in production areas are properly constructed, finished and maintained to prevent the accumulation of dirt, minimize condensation and mould growth and be cleaned regularly and kept in a good state of repair and free from flaking paint.

  Yes

  No

  N/A

• Employees are wearing correct PPE to protect and comply with the Hygiene policy (short nails, no false nails, no jewelry except plain ring, etc.)<br>

  Yes

  No

  N/A

• Gaps in internal walls are properly sealed.

  Yes

  No

  N/A

• Junctions (including ‘wall to floor’, ‘wall to ceiling’ and ‘wall to wall’) are maintained in good condition to facilitate cleaning (e.g. by being appropriately sealed).

  Yes

  No

  N/A

• Floor is impervious and maintained in good condition

  Yes

  No

  N/A

• Process water is discharged directly to a drain and the drainage system is clean. There is system on the drains to prevent pest ingress.

  Yes

  No

  N/A

• There is no condensation on the ceiling and dripping

  Yes

  No

  N/A

• Plastic strip curtains are maintained in good condition, clean, fitted correctly (e.g. to prevent pest ingress or for temperature control), and shall not pose a food safety risk.

  Yes

  No

  N/A

• There is enough lightings in the area. Check if all the tube lights are intact and in working condition

  Yes

  No

  N/A

• Cleaning tools are correctly used and stored following the colour coding and are in good condition.<br>

  Yes

  No

  N/A

• Key equipment such as blender, tumbler, hoist and metal detector are in good working condition. There is no rust, flaking paint, dust or dirt accumulated on the equipment

  Yes

  No

  N/A

• There are no machine parts/screws/nuts/bolts left on the machine/equipment/in the area.<br>

  Yes

  No

  N/A

• Make sure the correct metal test pieces are used and they are intact. The last CCP checks should be within 1 hour, check CCP record.

  Yes

  No

  N/A

• The operatives are passing the chicken baskets through metal detector correctly

  Yes

  No

  N/A

• The weighing scales are intact, working in good condition and calibrated

  Yes

  No

  N/A

• EFK is intact and working. The EFK sticky plate has no excess insects on it

  Yes

  No

  N/A

• There are no unsecured metal, plastic, glass or wooden parts present.

  Yes

  No

  N/A

• There is no raw material or packaging littering the floor.

  Yes

  No

  N/A

• Raw materials, ingredients, packaging and marinated chicken (in dolavs) are stored properly and correctly to minimize the risk of contamination. These are properly covered when not in use.

  Yes

  No

  N/A

• Raw material and ingredients are within their use by / best before date

  Yes

  No

  N/A

• There are no cardboard packaging left in open product area

  Yes

  No

  N/A

• The chiller is working at correct temperature

  Yes

  No

  N/A

• The shutter is intact with no daylight gap and is closed during the production

  Yes

  No

  N/A

• Waste material is secured in the designated area.

  Yes

  No

  N/A

• Finished Products are stored properly.<br>

  Yes

  No

  N/A

• Waste bins are in the correct location, emptied regularly (not overly loaded) and are in good hygienic condition and are suitable for the purpose.

  Yes

  No

  N/A

• The mobile equipment used in open product area are labelled as (Only to be used in Open Product area or labelled as for that specific location)

  Yes

  No

  N/A

• The mobile equipment used in open product area are in good condition and they do not pose any product contamination risk

  Yes

  No

  N/A

• Knives, pens and markers are Kismet Kebabs issued only and are intact. Knives are registered

  Yes

  No

  N/A

• There is no sign of pest activity in spice room

  Yes

  No

  N/A

• The drains are not overflowing, properly covered, clean and not smelly

  Yes

  No

  N/A

• Employees are wearing correct PPE to protect and comply with the Hygiene policy.<br>

  Yes

  No

  N/A

• Debagging waste is being collected at the debagging area and discarded in the designated waste bins

  Yes

  No

  N/A

• There is an effective segregation between open product and enclosed product area. The shutter used as a segregation should be closed when not in use

  Yes

  No

  N/A

• Cleaning tools are correctly used and stored following the colour coding and are in good condition.<br>

  Yes

  No

  N/A

• There are no unsecured metal, plastic, glass or wooden parts present.

  Yes

  No

  N/A

• There is no ingredient spillage or packaging littering the floor.

  Yes

  No

  N/A

• Ingredients are stored properly and correctly to minimize the risk of contamination.

  Yes

  No

  N/A

• Ingredients are covered when in containers and correct batch code label present on each container

  Yes

  No

  N/A

• Ingredient storage containers, scoops, lids, buckets, etc. are intact and in good condition

  Yes

  No

  N/A

• Allergens are stored separately and the area and ingredient storage is marked with the name of the allergen present

  Yes

  No

  N/A

• Knives, pens and markers are Kismet Kebabs issued only and are intact. Knives are registered

  Yes

  No

  N/A

• Waste bins are in the correct location, emptied regularly (not overly loaded) and are in good hygienic condition and are suitable for the purpose.

  Yes

  No

  N/A

• All waste bins are properly labelled

  Yes

  No

  N/A

• There is no sign of pest activity in spice room

  Yes

  No

  N/A

• EFK is intact and working. The EFK sticky plate has no excess insects on it

  Yes

  No

  N/A

• Employees are wearing correct PPE to protect and comply with the Hygiene policy.<br>

  Yes

  No

  N/A

• There is a cleaning program for the area and it is effective (not effective if unacceptable although cleaned as per the schedule)

  Yes

  No

  N/A

• Cleaning tools are correctly used and stored following the colour coding and are in good condition.

  Yes

  No

  N/A

• Cleaning chemicals are approved only and stored securely. All of the containers are labelled accordingly

  Yes

  No

  N/A

• There are no unsecured metal, plastic, glass or wooden parts present.

  Yes

  No

  N/A

• There is no raw material or packaging littering the floor.

  Yes

  No

  N/A

• There are no unlabelled bottles, drinks, food or mugs present.<br>

  Yes

  No

  N/A

• Finished Products are stored properly.<br>

  Yes

  No

  N/A

Waste Management

• Waste material is secured in the designated area.<br>

  Yes

  No

  N/A

• Waste bins are in the correct location, emptied regularly (not overly loaded) and are in good hygienic condition and are suitable for the purpose.

  Yes

  No

  N/A

• All waste bins are properly labelled

  Yes

  No

  N/A

• Deboxing is only outside of the open product area. Debagging waste is being collected at the debagging area and stored in the designated and marked storage container or bag

  Yes

  No

  N/A

• All food waste is being collected and disposed of in the specified bags or bins. No food waste is being left unbagged or covered. there is no contamination or cross-contamination of the products (e.g. the common contact surfaces).

  Yes

  No

  N/A

• Expired or damaged products or RM in the warehouse is kept enclosed so it is not exposed further and disposed of ASAP

  Yes

  No

  N/A

• Packaging waste is collected into the marked containers and disposed of ASAP. No packaging waste is littering the dispatch area.

  Yes

  No

  N/A

Building and Fabric Standards

• Gaps in internal walls are properly sealed.

  Yes

  No

  N/A

• Junctions (including ‘wall to floor’, ‘wall to ceiling’ and ‘wall to wall’) are maintained in good condition to facilitate cleaning (e.g. by being appropriately sealed).

  Yes

  No

  N/A

• Floor is impervious and maintained in good condition

  Yes

  No

  N/A

• process water is discharged directly to a drain and the drainage system is clean

  Yes

  No

  N/A

• There system on the drains to prevent pest ingress

  Yes

  No

  N/A

• Ceiling constructed, finished and maintained to minimise the risk of product contamination. Prevention of the accumulation of dirt, minimising condensation and mould growth, and facilitating cleaning

  Yes

  No

  N/A

• All doors shall be fitted properly and maintained in good condition.<br>•<br>External doors and docks shall be adequately proofed to prevent pest entry. They should reestablish continuous contact with the floor when lowered.<br>•<br>External doors to ‘open product areas’ shall not be opened during normal production periods, unless in an emergency situation.<br>•<br>Where external doors to enclosed product areas are opened, suitable precautions shall be taken to prevent pest ingress.

  Yes

  No

  N/A

• Doors through which vehicles (such as forklift trucks) travel should be inspected and door frames should be fitted with close-fitting metal plates for protection.

  Yes

  No

  N/A

• Door where activities such as raw-material handling, preparation, processing and packing occur are not opened during production, except in emergencies.

  Yes

  No

  N/A

• Products and RM travel under the shutter doors are covered and enclosed.

  Yes

  No

  N/A

• What is the average lighting in the production area

• There is no condensation on the ceiling and dripping

  Yes

  No

  N/A

• Plastic strip curtains are maintained in good condition, clean, fitted correctly (e.g. to prevent pest ingress or for temperature control), and shall not pose a food safety risk.

  Yes

  No

  N/A

Knives and sharps

• Are all sharps Kismet Kebabs issued only?

  Yes

  No

  N/A

• Are all the sharp metals registered and trackable?

  Yes

  No

  N/A

• Are all the sharp metal condition checks carried out correctly and reported the missing or damaged?

  Yes

  No

  N/A

Building and Fabric Standards

• Fabrication - Walls and ceilings in production areas are properly constructed, finished and maintained to prevent the accumulation of dirt, minimize condensation and mould growth and be cleaned regularly and kept in a good state of repair and free from flaking paint.

  Yes

  No

  N/A

• Gaps in internal walls are properly sealed.

  Yes

  No

  N/A

• Junctions (including ‘wall to floor’, ‘wall to ceiling’ and ‘wall to wall’) are maintained in good condition to facilitate cleaning (e.g. by being appropriately sealed).

  Yes

  No

  N/A

• Floor is impervious and maintained in good condition

  Yes

  No

  N/A

• Process water is discharged directly to a drain and the drainage system is clean

  Yes

  No

  N/A

• There system on the drains to prevent pest ingress

  Yes

  No

  N/A

• All doors shall be fitted properly and maintained in good condition.<br>•<br>External doors and docks shall be adequately proofed to prevent pest entry. They should reestablish continuous contact with the floor when lowered.<br>•<br>External doors to ‘open product areas’ shall not be opened during normal production periods, unless in an emergency situation.<br>•<br>Where external doors to enclosed product areas are opened, suitable precautions shall be taken to prevent pest ingress.

  Yes

  No

  N/A

• Doors through which vehicles (such as forklift trucks) travel should be inspected and door frames should be fitted with close-fitting metal plates for protection.

  Yes

  No

  N/A

• Door where activities such as raw-material handling, preparation, processing and packing occur are not opened during production, except in emergencies.

  Yes

  No

  N/A

• Products and RM travel under the shutter doors are covered and enclosed.

  Yes

  No

  N/A

• What is the average lighting in the production area

• There is no condensation on the ceiling and dripping

  Yes

  No

  N/A

• Plastic strip curtains are maintained in good condition, clean, fitted correctly (e.g. to prevent pest ingress or for temperature control), and shall not pose a food safety risk.

  Yes

  No

  N/A

Raw Materials, Products and Packaging Hygiene

• Employees are wearing correct PPE to protect and comply with the Hygiene policy.<br>

  Yes

  No

  N/A

• There is a cleaning program for the area and it is effective (not effective if unacceptable although cleaned as per the schedule) <br>(please always consider if currently production is running)<br>

  Yes

  No

  N/A

• Cleaning Control Sheets have been completed correctly.

  Yes

  No

  N/A

• Cleaning tools are correctly used and stored following the colour coding and are in good condition.<br>

  Yes

  No

  N/A

• Cleaning chemicals are approved only and stored securely. All of the containers are labelled accordingly.

  Yes

  No

  N/A

• There are no unsecured metal, plastic, glass or wooden parts present.

  Yes

  No

  N/A

• There is no raw material or packaging littering the floor.

  Yes

  No

  N/A

• Raw materials and packaging are stored properly and correctly to minimize the risk of contamination.

  Yes

  No

  N/A

• Ingredients are covered when in containers

  Yes

  No

  N/A

Waste Management

• Waste material is secured in the designated area.<br>

  Yes

  No

  N/A

• Finished Products are stored properly.<br>

  Yes

  No

  N/A

• Waste bins are in the correct location, emptied regularly (not overly loaded) and are in good hygienic condition and are suitable for the purpose.

  Yes

  No

  N/A

• All waste bins are properly labelled

  Yes

  No

  N/A

• Deboxing is only outside of the open product area. Debagging waste is being collected at the debagging area and stored in the designated and marked storage container or bag

  Yes

  No

  N/A

• All food waste is being collected and disposed of in the specified bags or bins. No food waste is being left unbagged or covered. there is no contamination or cross-contamination of the products (e.g. the common contact surfaces).

  Yes

  No

  N/A

• Expired or damaged products or RM in the warehouse is kept enclosed so it is not exposed further and disposed of ASAP

  Yes

  No

  N/A

Processing Equipment Inspections (including shovels, plastic scoops etc.)

• There in so new equipment added which has not a completed equipment purchase specification form?

  Yes

  No

  N/A

• There is no Static equipment moved.(Static equipment is defined as pieces of equipment that are not ordinarily moved or are moved only in exceptional circumstances; for example, due to redesign of the production area,) unless documented record for the movement has been carried out.

  Yes

  No

  N/A

• Equipment that is not used or is taken out of service are being cleaned and stored in a manner<br>that does not pose a risk to the product. and there is a CIC for them.

  Yes

  No

  N/A

• The equipment is in good condition and there is no rust, flaking paint, dust or dirt accumulated on the equipment

  Yes

  No

  N/A

• There is a mobile equipment log and is up to date

  Yes

  No

  N/A

• The users of the mobile equipment are trained and there is a training record completed for them

  Yes

  No

  N/A

• The mobile equipment used in open product area are labelled as (Only to be used in Open Product area or labelled as for that specific location)

  Yes

  No

  N/A

• The mobile equipment used in open product area are in good condition and they do not pose any product contamination risk

  Yes

  No

  N/A

• The Mobile equipment are included in the cleaning program and PPM

  Yes

  No

  N/A

• The battery charging equipment for mobile equipment are not stored or used in an open product area, unless the batteries are fully sealed and maintenance-free, to prevent the risk of chemical contamination of food products due to battery leakages or gases being emitted.

  Yes

  No

  N/A

• Is there any locations identified where battery-charging is permitted?

  Yes

  No

  N/A

• There are no machine parts/screws/nuts/bolts left on the machine/equipment/in the area.<br>

  Yes

  No

  N/A

Knives and sharps

• Are all sharps Kismet Kebabs issued only?

  Yes

  No

  N/A

• Are all the sharp metals registered and trackable?

  Yes

  No

  N/A

• Are all the sharp metal condition checks carried out correctly and reported the missing or damaged?

  Yes

  No

  N/A

• Are the Unit 3 chiller and freezers and freezer containers operating at the correct temperatures?

  Yes

  No

  N/A

• The fabrication (ceiling, floor, walls, etc.) are intact and in good condition

  Yes

  No

  N/A

• There is enough lightings in the area. Check if all the tube lights are intact and in working condition

  Yes

  No

  N/A

• The area is kept in neat clean and hygienic condition, no spillage is observed

  Yes

  No

  N/A

• All the raw materials, ingredients and packaging kept in the storage must have a batch code

  Yes

  No

  N/A

• Raw materials, ingredients or packaging material is not kept directly on the floor. They should be on a pallet or shelf

  Yes

  No

  N/A

• Finished products and robots must have batch details present

  Yes

  No

  N/A

• There is no excess ice build up on ceilings, walls, floor, etc.

  Yes

  No

  N/A

• No open finished product, raw materials, ingredients are present in the area. Make sure everything is closed and properly stored

  Yes

  No

  N/A

• No sign of pest activity in dry storage containers

  Yes

  No

  N/A

• Correct colour cleaning equipment are used

  Yes

  No

  N/A

• The operative is wearing correct hygiene PPE

  Yes

  No

  N/A

• The chemicals are properly labelled

  Yes

  No

  N/A

• Cleaned and dirty items are kept separately and the area is appropriately labelled

  Yes

  No

  N/A

• Fabrication - Walls and ceilings in washroom are properly constructed, finished and maintained to prevent the accumulation of dirt, minimize condensation and mould growth and be cleaned regularly and kept in a good state of repair and free from flaking paint.

  Yes

  No

  N/A

• Floor is impervious and maintained in good condition

  Yes

  No

  N/A