RESTAURANT SAFETY CHECKLIST

Restaurant and Location_________________________________________________________________________________

Inspector_________________________________________________________Date of inspection______________________

STORAGE AREAS, ATTIC	OK 	Needs Improvement	Date of Correction	
1.  Are floors clean, dry and in good condition?				
2.  Are aisles free of boxes or clutter?				
3.  Are electrical panels accessible and properly labeled?				
4.  Are doors and latches working properly?				
5. Are products or supplies properly stored?  (Light items on top,  arranged to               avoid toppling.)				
6. Is shelving in good condition?				
7. Are combustibles kept away from heat sources? (Heating unit, hot  water                   tank, electrical boxes, etc.)				
8. Are outlets, switches and electrical components working properly?				
9. Are ladders in good condition and properly stored?				
10.Are chemicals separated from foodstuffs?				
11.Is trash compactor in good repair?				
12.Is first aid kit adequately stocked and accessible?				
13.Are lights working properly?				
FOOD PREPARATION AND COOKING AREA	OK 	Needs Improvement	Date of Correction	
1.  Are floors clean, dry and in good condition?				
2.  Are aisles free of clutter?				
3.  Are drain screens being cleaned regularly?				
4.  Are doors and latches working properly?				
5.  Is food preparation and storage equipment in good repair?				
6.  Is grill and fryer exhaust system clean and in good repair?				
7. Has Ansul extinguishing system been inspected and serviced within last  6                 months? (Check tags)				
8.  Have portable fire extinguishers been inspected and serviced within last year?           (Check tag and guage.)				
9.  Are combustibles kept away from heat sources?  (Ovens, grill, fryer, toaster,              etc.)				
10. Are outlets, switches and electrical components working properly?				
11.  Are lights working properly?				

DINING AND RESTROOM AREAS	OK 	Needs Improvement	Date of Correction	
1. Are floors clean, dry and in good condition?				
2. Are highchairs, tables and seating in good condition?  				
3. Are floor mats in good condition? (Lay flat, smooth edges) 				
4.  Is product display equipment in good repair?  (½ gallon cases, shelving, cooler          doors, etc.)				
5.  Are exit signs illuminated?				
6.  Are outlets, switches and electrical components working properly?				
7.  Are fixtures in restrooms in good condition?				
8.  Are lights working properly?				
OUTSIDE SEATING AREAS/ PLAYGROUND	OK 	Needs Improvement	Date of Correction	
1.  Are walking surfaces clean, dry and in good condition?				
2.  Are tables and seating in good condition?				
3.  Are gates and access passage locked?				
4.  Is playground equipment in good condition? (No missing parts, holes or tears,           sharp objects, clean, etc.)				
5.  Is playground equipment inspected on a daily basis?				
6.  Is playground area clean and free of debris or clutter?  (Balls returned to pit               area)				
7.  Are proper signs in place?				
8.  Are lights working properly?				
EXTERIOR (WALKWAYS AND PARKING LOT)	OK 	Needs Improvement	Date of Correction	
1.  Are sidewalks and curbs in good repair?				
2. Is landscaping trimmed away from walks and to eliminate possible hiding                  places?				
3.  Is the parking lot free of pot holes or tripping hazards?				
4.  Is the dumpster area in good condition?				
5.  Is the garden hose properly stored?				
6.  Are outside lights working properly?				
SAFE WORKING PRACTICES	OK 	Needs Improvement	Date of Correction	
1. Do employees demonstrate a team approach in preventing accidents?				
2.  Are spills or dropped items cleaned up promptly?				
3.  Are “Wet Floor” warning signs displayed when needed?				
4.  Are employees wearing proper footwear?				

				
SAFE WORKING PRACTICES (continued)	OK 	Needs Improvement	Date of Correction	
5.  Are floors thoroughly cleaned at closing?				
6.  Are employees instructed in proper lifting techniques?				
7.  Do employees “practice” proper lifting techniques?				
8.  Is cooking oil at room temperature before changing or straining?				
9.  Are knives cleaned safely?  (Not left in soapy water)				
10. Are slicers cleaned and stored properly?				
11. Are employees instructed in the proper use of slicers?				
12. Are all cleaning supples properly labeled?				
13. Do employees know where Material Safety Data Sheets are kept?				
14. Do employees practice safe ladder usage?				
15. Do employees use mechanical hand when changing marquee?				
16. Are proper posters displayed?  (OSHA, Workers’ Compensation, etc.)				
17. For ice-cream dipping restaurants:
      Are squares “tempered” before placed in dip cabinets?				
      Are squares “rotated” as needed?				
      Do employees place hip against dip cabinet for leverage when dipping?				
      Is ice cream temperature in dip cabinets kept in the proper temperature range?				
18. Have all maintenance issues been reported as required?				
19. Other:

FOLLOW-UP	YES	NO	
1.  Have the hazards that were identified last month been corrected? (If “NO”, specify which             hazards below.)			
2.  Have maintenance-related items been reported, called in or entered on the restaurant                     computer?			
3.  Have unsafe practices been addressed with all employees?			
4.  Comments: (Describe all areas that have been marked “Needs improvement”)