Serving
Are serving counters and tables free of broken parts, wooden or metal slivers,
Area and
and sharp edges or corners?
Dining
Is all tableware regularly inspected for chips, cracks, or flaws?
Room
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?
Doors and
Are sidewalks and entrance and exit steps kept clean and in good repair?
Exits
Will all exits open from the inside without keys to allow escape from the
building?
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
accidents?
Are doors installed between kitchen and dining areas?
Are exits properly marked (signs)?
Do electrical exit signs operate properly?
Receiving
Are employees instructed in correct opening, lifting, and storing methods?
Area
Are adequate tools available for opening and moving supplies?
Storage
Is there sufficient storage space so that nothing is stored on floors, behind
Areas
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?
Hazardous
Are toxic materials and hazardous substances stored and handled properly?
Materials
Are combustible and flammable materials stored and handled properly?
Waste
Are garbage and waste containers constructed of leak-proof material?
Storage
Are containers adequate in number and size?
Areas
Are containers on dollies or other wheeled units to eliminate lifting by
employees?
Are disposal-area floors and surroundings kept clean and clear of refuse?
Food
Is adequate aisle space provided between equipment to allow reasonable work
Preparation
movement and traffic?
Area
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?
QM6321
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