Sample Kitchen and Restaurant Safety Checklist

Kitchen Safety Checklist for Restaurants


www.socc.edu/.../occi-dining-services-kitchen-inspection-checklist.doc

Restaurant and Food Operations:	Yes	No	Comments:
1) Kitchen waste materials stored in metal containers with tight-fitting lids kept in designated areas and removed by carts to compactor or dumpster?	r	r
2) Operable automatic dry-chemical extinguishing system in hood and duct above ranges, grills and fat fryers?	r	r
3) Extinguishing heads capped to prevent a cooking buildup?	r	r
4) Extinguishing system’s manual pull switches located away from cooking equipment?	r	r
5) Extinguishing system(s) has a semi-annual service contract with qualified firm	r	r
6) Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates?	r	r
7) Deep-fat fryer units controlled and provided with high-temperature shut-offs; overflow gutters provided?	r	r
8) Filters in exhaust system(s) cleaned at least daily?	r	r
9) Exhaust system(s) cleaned at least quarterly by qualified service contractor?	r	r
10) Floors adjacent to deep-fat fryers dry and free of grease?	r	r
12) Floors around sink mopped dry?	r	r
13) Knives placed in sheaths when not in use?	r	r
14) Proper guards in place and used with meat-slicing machines?	r	r
Slicing, Cutting and Chopping Machines
1.) Are the guards in place and the machine properly set to operate?	r	r
2.) Is the immediate area clear around all equipment used for cutting, slicing or chopping before operating equipment?	r	r
3.) When operating equipment do you keep your attention on the job and refrain from talking?	r	r
4.) Never place your fingers in the cutting chute; do you always use the plunger provided?	r	r
5.) If the machine jams, shut off the power immediately and use a wooden push stick to free the blades of obstructions.	r	r
6.) Before cleaning the cutting or rotation surface of the foregoing machines are you positive the power source has been disconnected?	r	r
7.) If the machines are not functioning properly, do you stop operation and notify the instructor immediately?	r	r
9.) Do you always return the slicing machine table to the zero position when you have finished using the machine to prevent injury during clean-up?	r	r
10.) When using chopping or slicing attachments on the mixing machine do you make sure the attachment is firmly fixed in the correct operating position and the guard is in place?	r	r
Meat Saws
1.) Before starting a machine do you make sure the guards are in place and the machine is properly set to operate?	r	r
2.) Is the floor area immediately around a machine kept clean and uncluttered?	r	r
3.) Before using do you adjust all guards to proper height and distance for the specified cutting operation to be performed before using?	r	r
4.) Do not put your fingers in the immediate vicinity of the blade. Do you feed the meat into the blade with the pusher provided?	r	r
5.) Is a Kevlar glove provided?	r	r
Fire Protection and Prevention:
Fire Extinguishers	Yes	No
1) Proper number and type(s) of fire extinguishers charged and tagged to show last service date?	r	r
2) Fire extinguishers properly wall-mounted, identified and adequately accessible for hazard involved?	r	r
3) Employees trained in proper use of extinguishers and manual operation of dry-chemical system protecting cooking equipment?	r	r
Sprinklers
4) Sprinkler system control valves secured in open position?	r	r
5) Minimum of 18 inches clearance between stock storage and sprinkler heads?	r	r
6) Clear space of three feet around sprinkler system’s main control valve?	r	r
7) Water pressure indicated on sprinkler system’s lower qauge?	r	r
8) Sprinkler system(s) periodically tested and maintained; written records kept on premises?	r	r
General Fire Safety
9) Employees instructed in evacuation procedures for both customers and employees?	r	r
10) Instructions prominently posted for reporting fire and calling Fire Department?	r	r
Electrical Equipment:
1) All electrical equipment properly grounded, portable electrical equipment and extension cords have a ground prong?	r	r
2) Breaker switches properly marked?	r	r
3) Electrical panel boxes have doors closed, clear area of 30 inches in front of boxes?	r	r
4) Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected?	r	r
Storage Areas:
1) Stock properly and securely stacked; stored on racks, shelves or pallets?	r	r
2) Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers?	r	r
3) Shelving and racks in good repair and secured to avoid tipping?	r	r
Cold-storage and Refrigeration Equipment	Yes	No
1) Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles?	r	r
2) Walk-in cooler and freezer doors provided with operable interior-release mechanism?	r	r
3) When restocking, new stock placed at rear and old stock moved up front for use first?	r	r
4) Recommended holding times for food followed?	r	r
Floors and Walking Surfaces
1) Floor free from food spillage, silverware, broken glassware, loose mats, torn carpets or other hazards?	r	r
2) Portable signs indicate wet-mopped floors or temporary hazards?	r	r
3) Stair treads equipped with abrasive strips or other nonskid surface?	r	r
4) Outdoor walkways checked frequently for, tripping hazards; repairs made promptly?	r	r
5) Indoor-outdoor carpeting or other type of mat provided at entrance doors in inclement weather?	r	r
6) Changes in interior elevations properly illuminated?	r	r
Exits
1) Exits properly marked, illuminated and unobstructed; doors kept unlocked during hours of operation or equipped with panic bars?	r	r
2) Non-exit doors (to rest room area, kitchen, closets, etc.) identified properly?	r	r
3) Secure handrails on all stairs and steps?	r	r
Exterior Areas
1) Paths and parking lot well illuminated?	r	r
2) Steps, ramps, grounds, parking lot in good repair, free of holes or obstruction, well illuminated?	r	r
3) Snow and ice promptly removed from parking lot and all walkway surfaces, when necessary?	r	r
General Safe Practices
1) Pest control services performed by a licensed, independent extermination contractor?	r	r
Are substances used approved for use in food establishments?	r	r
2) Heimlich Maneuver posters in plain view; employees trained, where required by law?	r	r
3) Fully equipped first-aid kit available at all times; at least one employee on each shift trained in its use?	r	r
4) Certificates of insurance required from all servicing contractors and suppliers?	r	r
5) Emergency telephone numbers for police and emergency medical services prominently posted?	r	r
6) Dishes and utensils taken out of service and discarded when chipped, cracked or broken?	r	r
Crime
1) Cash registers emptied and left open during non-operating hours?	r	r
2) Cash drawers skimmed frequently to reduce the cash in each drawer?	r	r
3) Bank deposits made at least twice daily with varying times and routes?	r	r
4) Combination to safe changed after turnover of money-handling personnel?	r	r
5) Back door equipped with a panic lock so it can be kept locked at all times, equipped with hinge pins?	r	r
6) Cash register tallies checked against deposits daily; other checks used to detect employee dishonesty?	r	r
Comments:
Describe specific conditions to be corrected