Are serving counters and tables free of broken parts, wooden or metal slivers,
and sharp edges or corners?
Is all tableware regularly inspected for chips, cracks, or flaws?
Are defective pieces discarded in a safe manner?
Is the traffic flow coordinated to prevent collisions while people are carrying
trays or obtaining food?
Are pictures and wall decorations securely fastened to walls?
Are ceiling fixtures firmly attached and in good repair?
Are sidewalks and entrance and exit steps kept clean and in good repair?
Will all exits open from the inside without keys to allow escape from the
Can an exit be reached from every point in the building without having to pass
through an area of high potential hazard?
Are routes to exits and the exits themselves clearly marked?
Are passages to exits kept free of equipment and materials?
Are all exits outward opening?
Are doors hung so they do not open into passageways where they could cause
Are doors installed between kitchen and dining areas?
Are exits properly marked (signs)?
Do electrical exit signs operate properly?
Are employees instructed in correct opening, lifting, and storing methods?
Are adequate tools available for opening and moving supplies?
Is there sufficient storage space so that nothing is stored on floors, behind
doors, in corridors, or on stairways?
Are shelves adequate to bear the weight of the items stored?
Are heavy items stored on lower shelves and lighter materials above?
Is a safe ladder or step stool provided for reaching higher shelves?
Are portable and stationary storage racks in safe condition-free from broken or
bent shelves and standing solidly on legs?
Is there a safety device in walk-in coolers to permit exit from the inside, and is
there a light switch inside?
Are toxic materials and hazardous substances stored and handled properly?
Are combustible and flammable materials stored and handled properly?
Are garbage and waste containers constructed of leak-proof material?
Are containers adequate in number and size?
Are containers on dollies or other wheeled units to eliminate lifting by
Are disposal-area floors and surroundings kept clean and clear of refuse?
Is adequate aisle space provided between equipment to allow reasonable work
movement and traffic?
Are hot pads, spatulas, or other equipment provided for use with stoves, ovens,
and other hot equipment?
Is proper storage provided for knives and other sharp instruments?