Restaurant Safety Checklist

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					Restaurant Safety Checklist
This safety checklist can be used by a restaurant to ensure that the restaurant premises
are in safe conditions for both employees and consumers. This checklist ensures that
the kitchen, food storage, food handling, front of house, exterior, and general safe
practices are all safe. In addition, the restaurant can customize this checklist by adding
any other specific condition they want to ensure is safe for employees and consumers.
This checklist is ideal for restaurants that want to ensure its premises are safe for
employees and consumers.
                             RESTAURANT SAFETY CHECKLIST

Restaurant Name:    _______________________
Restaurant Address: _______________________
                    _______________________

Inspection Date:            _______________________
Inspector Name:             _______________________


Task                                                                  Yes   No   If no, Corrective
                                                                                 Action Required

KITCHEN
All aisles in the kitchen are free of any boxes or
clutter                                                               ❐ ❐
Kitchen floor is clean, dry, in good condition and has
been mopped and dried at least __ [Instructions:                      ❐ ❐
Insert Amount] times a day
All floors near the deep-fryer unit(s) are dry and free
of grease                                                             ❐ ❐
Deep fryer unit(s) have automatic high-temperature
shut-off switches and overflow gutters                                ❐ ❐
All cooking apparatuses are clean, in good working
condition and have been washed and cleaned by                         ❐ ❐
restaurant personnel at least __ [Instructions: Insert
Amount] times a day.
All cooking apparatuses are in good working
condition and have been inspected within the last __                  ❐ ❐
[Instructions: Insert Amount] months by a
reputable service contractor.
A dry-chemical fire extinguishing system is located
above all cooking stations                                            ❐ ❐
The fire extinguishing system has a manual pull
switch that is located away from all cooking stations                 ❐ ❐
Fire extinguishing system has been serviced within
the last __ [Instructions: Insert Amount] months by                   ❐ ❐
a reputable service contractor
Multiple portable fire extinguishers are in the kitchen
and have been inspected within the last __                            ❐ ❐
[Instructions: Insert Amount] months by a
reputable service contractor.
All combustible items are kept away from any heat
source                                                                ❐ ❐

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The grill and fryer exhaust system is clean and in
good repair                                                           ❐ ❐
The grill and fryer exhaust system has been serviced
and cleaned within the last __ [Instructions: Insert                  ❐ ❐
Amount] months by a reputable service contractor
All filters in the exhaust system are cleaned at least
daily by restaurant personnel?                                        ❐ ❐
Kitchen waste is stored in metal trash receptacles
with tight-fitting lids kept in designated areas and                  ❐ ❐
removed to dumpster at least __ [Instructions: Insert
Amount] times per day
All knives are placed in protective casing when not in
use                                                                   ❐   ❐
Proper safety guards are used with any slicing
apparatus                                                             ❐   ❐
All electrical equipment is properly working and
properly grounded                                                     ❐   ❐
All lights are properly working and have working
light bulbs.                                                          ❐   ❐
__________ [Instructions: Insert task]
                                                                      ❐   ❐
FOOD STORAGE (walk-in pantry, refrigerator, freezer)
All aisles in the walk-in are free of any clutter
                                                                      ❐ ❐
All floor areas are clean, dry, in good condition and
has been mopped and dried at least __ [Instructions:                  ❐ ❐
Insert Amount] times a day
The walk-in pantry’s shelving is in good working
condition and is secured to avoid tipping                             ❐ ❐
Products and supplies are properly stored (i.e. lighter
items are placed at the top and items arranged to                     ❐ ❐
avoid toppling)
All stock is properly and securely stacked (i.e. stored
on racks, shelves or pallets?                                         ❐   ❐
During restocking, new stock placed at rear and old
stock is moved to the front for first use.                            ❐   ❐
All chemicals are separated from any foodstuff
                                                                      ❐   ❐
All combustibles are separated from any heat source
                                                                      ❐   ❐
All doors and latches are in good working condition
                                                                      ❐   ❐

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All ladders in good working condition and properly
stored                                                                ❐ ❐
The First-aid kit is adequately stocked and easily
accessible                                                            ❐ ❐
All outlets, switches and electrical components
working properly                                                      ❐ ❐
All electrical panels have been labeled properly and
are in good working condition                                         ❐ ❐
All Refrigeration and freezer compressors are clean,
well ventilated and kept clear of combustibles                        ❐ ❐
All Refrigeration and freezers are in good working
condition and have been serviced within the last __                   ❐ ❐
[Instructions: Insert Amount] months by a
reputable service contractor
Refrigerator and freezer doors have operable interior-
release mechanism                                                     ❐ ❐
__________ [Instructions: Insert task]
                                                                      ❐ ❐
FOOD HANDLING
Perishable or potentially hazardous foods is properly
stored and held at the correct temperature                            ❐   ❐
All hot food is kept at 140˚F or above
                                                                      ❐   ❐
All cold or refrigerated food is kept at 41˚F or below
                                                                      ❐   ❐
Numerically-scaled thermometer for checking food
temperature is properly functioning and has been                      ❐   ❐
calibrated within the last __ [Instructions: Insert
Amount] months by a reputable service contractor
All raw meat, chicken/poultry, fish and their juices
are kept away from all other food                                     ❐ ❐
Each time a cutting board switches use between raw
food and cooked or ready-to-serve food the cutting                    ❐ ❐
boards is thoroughly washed and sanitized
Employees that handling food wash their hands, with
warm water and soap, at least once every __                           ❐ ❐
[Instructions: Insert Amount] minutes
Employees that work in the kitchen wear single-use
gloves and hair-nets when preparing food                              ❐ ❐
__________ [Instructions: Insert task]
                                                                      ❐ ❐

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FRONT OF THE HOUSE
All floor areas are clean, dry, in good condition and
has been mopped and dried at least __ [Instructions:                  ❐ ❐
Insert Amount] times a day
All tables and seating areas are clean, in good
condition and have been cleaned at least __                           ❐ ❐
[Instructions: Insert Amount] times a day
All aisles are free of any clutter and easy for
customers walk through                                                ❐ ❐
All fixtures and product display equipment are in
good condition                                                        ❐ ❐
All restroom areas are clean, in good condition and
have been cleaned at least __ [Instructions: Insert                   ❐ ❐
Amount] times a day
All fixtures in restrooms are in good condition
                                                                      ❐ ❐
All lights are working properly
                                                                      ❐ ❐
All exits are properly marked, illuminated,
unobstructed, and are kept unlocked during hours of                   ❐ ❐
operation
All outlets, switches and electrical components are
working properly                                                      ❐ ❐
Handrails are property secured on all stairs and steps
                                                                      ❐ ❐
__________ [Instructions: Insert task]
                                                                      ❐ ❐
EXTERIOR
The restaurant parking lot, walkways, steps, ramps,
and grounds are well illuminated and all outside                      ❐ ❐
lights work properly
The restaurant parking lot, walkways, steps, ramps,
and grounds are in good repair, and free of holes,                    ❐ ❐
snow, ice, tripping hazards or obstructions
The restaurant dumpster area is secured and in good
condition                                                             ❐ ❐
__________ [Instructions: Insert task]
                                                                      ❐ ❐

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GENERAL SAFE PRACTICES
Employees receive safety training upon hiring and
periodically thereafter safety training, no less than                 ❐ ❐
once every __ [Instructions: Insert Amount]
months
Employees receive training on and practice proper
lifting techniques                                                    ❐ ❐
Employees receive training on and posters are
displayed regarding OSHA, Workers’ Compensation                       ❐ ❐
and other legally mandated requirements
Emergency telephone numbers for police and
emergency medical services are prominently posted                     ❐ ❐
A fully equipped first-aid kit is available at all times
and at least one on-shift employee trained on its use                 ❐ ❐
Spills or dropped items cleaned up promptly
thoroughly the day and “wet floor” warning signs are                  ❐ ❐
displayed when appropriate
The floor is thoroughly cleaned each night at closing
                                                                      ❐ ❐
All cooking oil is disposed of properly and safely
                                                                      ❐ ❐
All knives and slicers are cleaned and stored properly
and safely                                                            ❐ ❐
All cleaning supplies have been properly labeled and
stored                                                                ❐ ❐
All maintenance issues are promptly reported and
timely remedied                                                       ❐ ❐
__________ [Instructions: Insert task]
                                                                      ❐ ❐
Other Comments/Corrective Action Required:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________




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Description: This safety checklist can be used by a restaurant to ensure that the restaurant premises are in safe conditions for both employees and consumers. This checklist ensures that the kitchen, food storage, food handling, front of house, exterior, and general safe practices are all safe. In addition, the restaurant can customize this checklist by adding any other specific condition they want to ensure is safe for employees and consumers. This checklist is ideal for restaurants that want to ensure its premises are safe for employees and consumers.