Safety Coordinator - Weekly Inspection Submission

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Parking Lot *
MondayTuesdayWednesdayThursday
YesNon/cYesNon/cYesNon/cYesNoN/c
A. Are employees wearing the store safety vest when working outside? You should be right now…
B. Are the parking lot and sidewalks free of wet leaves or slick areas that may cause a slipping/ tripping issue?
C. Inspect all fuel dispensers. Are there any cracks? Do they all have splash guards? Report any issues IMMEDIATELY!
D. Are the spill buckets clean and dry? If not, correct.
E. Is the air hose coiled up correctly and not laying on the ground?
Parking Lot
FridaySaturdaySunday
YesNoN/cYesNoN/cYesNoN/c
A. Are employees wearing the store safety vest when working outside? You should be right now…
B. Are the parking lot and sidewalks free of wet leaves or slick areas that may cause a slipping/ tripping issue?
C. Inspect all fuel dispensers. Are there any cracks? Do they all have splash guards? Report any issues IMMEDIATELY!
D. Are the spill buckets clean and dry? If not, correct.
E. Is the air hose coiled up correctly and not laying on the ground?
Front Entrance *
MondayTuesdayWednesdayThursday
YesNoN/CYesNoN/CYesNoN/CYesNoN/C
A. Are displays neat, safe and out of the customer’s path?
B. Are newspapers/free publications on their designated racks and not stacked on the floor?
C. Can the doors be opened easily without any obstructions? Have all the locking pins been released?
D. Is there a clear path down the aisles and leading to the register counter?
Front Entrance *
FridaySaturdaySunday
YesNoN/CYesNoN/CYesNoN/C
A. Are displays neat, safe and out of the customer’s path?
B. Are newspapers/free publications on their designated racks and not stacked on the floor?
C. Can the doors be opened easily without any obstructions? Have all the locking pins been released?
D. Is there a clear path down the aisles and leading to the register counter?
Sales Floor *
MondayTuesdayWednesdayThursday
YesNon/cYesNon/cYesNon/cYesNon/c
A. Are all rugs, clean dry and flat? If not, replace.
B. Are wet floor signs put away, if not in use?
C. Are mops stored properly? (Mop hanging to air dry, no water in the bucket) Are the mop heads being changed regularly?
D. Are all deliveries completely put away, including the crates/plastic/cardboard?
E. Do you know the procedure for protecting refrigerated/ frozen products in a power outage? Explain below.
Sales Floor *
FridaySaturdaySunday
YesNon/cYesNon/cYesNon/c
A. Are all rugs, clean dry and flat? If not, replace.
B. Are wet floor signs put away, if not in use?
C. Are mops stored properly? (Mop hanging to air dry, no water in the bucket) Are the mop heads being changed regularly?
D. Are all deliveries completely put away, including the crates/plastic/cardboard?
E. Do you know the procedure for protecting refrigerated/ frozen products in a power outage? Explain below.
Food Service *
MondayTuesdayWednesdayThursday
YesNon/aN/CYesNon/aN/CYesNon/aN/CYesNon/aN/C
A. Is food being stored in proper containers (ex: granulated sugar, powdered cocoa/cappuccino) to avoid any pest contamination?
B. Are employees saying “BEHIND YOU” when walking with sharp objects, hot items, etc.
C. Are the dates being checked in the Grab-N-Go cases and expired product being promptly removed?
D. Do you know where the breakers are located in case of a power outage? Explain why this is so important.
E. Are all coolers and freezers at the proper temperatures? Sub, pizza make line, walk in cooler, sub and pizza storage, grab n go, produce, open air cooler 33°-41° pizza case 150°-155° novelty -8°-6° red meat 28°-38°
F. Are floors free of grease and debris? If not, please correct.
Food Service *
FridaySaturdaySunday
YesNon/aN/CYesNon/aN/CYesNon/aN/C
A. Is food being stored in proper containers (ex: granulated sugar, powdered cocoa/cappuccino) to avoid any pest contamination?
B. Are employees saying “BEHIND YOU” when walking with sharp objects, hot items, etc.
C. Are the dates being checked in the Grab-N-Go cases and expired product being promptly removed?
D. Do you know where the breakers are located in case of a power outage? Explain why this is so important.
E. Are all coolers and freezers at the proper temperatures? Sub, pizza make line, walk in cooler, sub and pizza storage, grab n go, produce, open air cooler 33°-41° pizza case 150°-155° novelty -8°-6° red meat 28°-38°
F. Are floors free of grease and debris? If not, please correct.
Back Room & Cooler *
MondayTuesdayWednesdayThursday
YesNon/cYesNon/cYesNon/cYesNon/c
A. Are all stacks of product safe? Please explain the proper way to stack items below.
B. Is there a clear walkway through the stockroom and cooler?
C. Have the milk/dairy products been properly rotated? Does anything need to be removed and written off?
Back Room & Cooler *
FridaySaturdaySunday
YesNon/cYesNon/cYesNon/c
A. Are all stacks of product safe? Please explain the proper way to stack items below.
B. Is there a clear walkway through the stockroom and cooler?
C. Have the milk/dairy products been properly rotated? Does anything need to be removed and written off?
Electrical/Fire Hazards *
MondayTuesdayWednesdayThursday
YesNon/cYesNon/cYesNon/cYesNon/c
A. Are all of the breakers clearly labeled and easily deciphered? If not, contact your manager.
B. Are there any items within the 3 foot section taped off in front of your electric panels? If yes, move them now.
C. Are all exit signs lit up properly?
D. Are all chemicals stored properly, especially any that may be flammable?
Electrical/Fire Hazards *
FridaySaturdaySunday
YesNon/cYesNon/cYesNon/c
A. Are all of the breakers clearly labeled and easily deciphered? If not, contact your manager.
B. Are there any items within the 3 foot section taped off in front of your electric panels? If yes, move them now.
C. Are all exit signs lit up properly?
D. Are all chemicals stored properly, especially any that may be flammable?
Employees *
MondayTuesdayWednesdayThursday
YesNon/cYesNon/cYesNon/cYesNon/c
A. Are all employees wearing their slip resistant shoes? It is part of the required uniform!
B. Are frequent cash drops being made? Explain below why this is important!
Employees *
FridaySaturdaySunday
YesNon/cYesNon/cYesNon/c
A. Are all employees wearing their slip resistant shoes? It is part of the required uniform!
B. Are frequent cash drops being made? Explain below why this is important!
Miscellaneous *
MondayTuesdayWednesdayThursday
YesNon/cYesNon/cYesNon/cYesNon/c
A. Are all necessary licenses/certificates properly displayed (lottery, liquor, etc.)?
B. Do you know where the troubleshooting hierarchy is located? Do you know what information is listed?
C. Should an employee attempt to compensate for a customer’s property damage (ex: gas spilled on clothes)? What steps should be followed?
Miscellaneous *
FridaySaturdaySunday
YesNon/cYesNon/cYesNon/c
A. Are all necessary licenses/certificates properly displayed (lottery, liquor, etc.)?
B. Do you know where the troubleshooting hierarchy is located? Do you know what information is listed?
C. Should an employee attempt to compensate for a customer’s property damage (ex: gas spilled on clothes)? What steps should be followed?
Surface Sanitation *
MondayTuesdayWednesdayThursday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Are all food contact surfaces washed, rinsed, and sanitized before immediate use?
B. Are Sani Wipes available for use?
C. Have the floors been swept?
D. Are knives being properly rotated through use on the make line?
E. Can all associates explain the proper process for preparing a food contact surface? (Wash, Rinse, Sanitize)
F. Is the food service area free of any contaminated food contact surfaces?
Surface Sanitation *
FridaySaturdaySunday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Are all food contact surfaces washed, rinsed, and sanitized before immediate use?
B. Are Sani Wipes available for use?
C. Have the floors been swept?
D. Are knives being properly rotated through use on the make line?
E. Can all associates explain the proper process for preparing a food contact surface? (Wash, Rinse, Sanitize)
F. Is the food service area free of any contaminated food contact surfaces?
Food Storage  *
MondayTuesdayWednesdayThursday
YesNoCorrectedn/c n/aYesNoCorrectedn/c n/aYesNoCorrectedn/c n/aYesNoCorrectedn/c n/a
A. Is there any spoiled product that needs to be thrown away?
B. Are all products marked with time and date, and rotated according to FIFO?
C. Are all shelves above the food prep stations free of small items that could fall into food products? (Ex. nuts, screws, etc.)
D. Are all food products in the store supplied by approved vendors?
E. Are all dry storage food items stored on a separate shelf than where the chemicals are stored?
F. Have all products that exceed seven days since being opened, been discarded?
Food Storage  *
FridaySaturdaySunday
YesNoCorrectedn/c n/aYesNoCorrectedn/c n/aYesNoCorrectedn/c n/a
A. Is there any spoiled product that needs to be thrown away?
B. Are all products marked with time and date, and rotated according to FIFO?
C. Are all shelves above the food prep stations free of small items that could fall into food products? (Ex. nuts, screws, etc.)
D. Are all food products in the store supplied by approved vendors?
E. Are all dry storage food items stored on a separate shelf than where the chemicals are stored?
F. Have all products that exceed seven days since being opened, been discarded?
IMAGE *
MondayTuesdayWednesdayThursday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Are mops stored properly? (Mop hanging to air dry, no water in the bucket)
B. Is the soffit and other areas of the store free of fly specks?
C. Are cutting boards free of dark streaks and/or excessive deep cuts?
D. Is the temp log current?
E. Are the hand-washing sinks easily accessible and not blocked?
F. Has all food residue on the floor/surfaces been thoroughly cleaned in the last 24 hours?
G. Are all food items on the sub line below the chill line?
IMAGE *
FridaySaturdaySunday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Are mops stored properly? (Mop hanging to air dry, no water in the bucket)
B. Is the soffit and other areas of the store free of fly specks?
C. Are cutting boards free of dark streaks and/or excessive deep cuts?
D. Is the temp log current?
E. Are the hand-washing sinks easily accessible and not blocked?
F. Has all food residue on the floor/surfaces been thoroughly cleaned in the last 24 hours?
G. Are all food items on the sub line below the chill line?
THREE BAY SINK/ DISHWASHING *
MondayTuesdayWednesdayThursday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Are all knives that need to be washed not in the bottom of the wash sink?
B. Are there no dishes are left in the sanitizing sink unattended?
C. Check the PH of all sanitizer in use – is it effective? Check with a PH strip and denote the PH here: __________
D. Check soap container to ensure there is soap available.
E. Are smallwares clean and properly stored for later use in an area where they will not become contaminated?
THREE BAY SINK/ DISHWASHING *
FridaySaturdaySunday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Are all knives that need to be washed not in the bottom of the wash sink?
B. Are there no dishes are left in the sanitizing sink unattended?
C. Check the PH of all sanitizer in use – is it effective? Check with a PH strip and denote the PH here: __________
D. Check soap container to ensure there is soap available.
E. Are smallwares clean and properly stored for later use in an area where they will not become contaminated?
EMPLOYEES  *
MondayTuesdayWednesdayThursday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Do all employees wash their hands and change their gloves between tasks or at least every four hours?
B. Are all employees clean shaven?
C. Are employees free of any dangling jewelry, such as earrings, necklaces (tucked in the shirt is ok), or watches.
D. Are all employees in wearing a clean unsoiled uniform (Including: Shirt, Hat, Pants, Apron, Nametag)
E. Do employees have their hair properly restrained?
EMPLOYEES *
FridaySaturdaySunday
YesCorrectedn/c n/aYesCorrectedn/c n/aYesCorrectedn/c n/a
A. Do all employees wash their hands and change their gloves between tasks or at least every four hours?
B. Are all employees clean shaven?
C. Are employees free of any dangling jewelry, such as earrings, necklaces (tucked in the shirt is ok), or watches.
D. Are all employees in wearing a clean unsoiled uniform (Including: Shirt, Hat, Pants, Apron, Nametag)
E. Do employees have their hair properly restrained?
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