Attachment_3_Weekly_Inspection.docx

Attachment 3 Weekly Inspection Weekly Inspection

Corrective Action/Date

Walkways maintained, aisles defined, uncluttered

Emergency exits clearly identified, adequate number

Egress routes marked and accessible

Unapproved doors clearly marked “NOT AN EXIT

Stairs/aisleways free from material storage and debris

Corrective Action/Date

Emergency contact information posted.

Bloodborne pathogens exposure potential adequately addressed

First aid supplies adequate and available

Transportation available for injured workers/plan in place

Corrective Action/Date

Portable fire extinguishers of proper type are mounted properly, accessible, and inspected

Approved safety containers are used for flammable liquids

Fire Sprinkler Inspection:

Date of Last inspection: ________________

Bonding and grounding used with storage of flammable materials

Combustible debris disposed of regularly

No Smoking” areas designated

Sprinkler system functional/inspected/documented

Smoke/heat detectors functional and inspected;

Date of last inspection:________________

Minimum 18” of clearance below sprinkler heads

Sprinkler valves locked in the open position.

Corrective Action/Date

Observed operating at safe speeds

Equipped with back-up alarms

Operators qualified/trained

Seat belt worn by operator

Equipment Inspected regularly

Vehicle operator inspections performed prior to dispatch

Bus barn inspection conducted

Vehicles washed and cleaned as needed

Corrective Action/Date

Hazardous materials containers labeled

MSDS available

Hazard Communication Training program in place

Smoking and eating prohibited in work areas where chemicals are used

Eyewash/emergency shower available and functional

Corrective Action/Date

Inspect premises to check whether employees have adequate supplies

Inspect office rooms, bathrooms, etc. to check their workability;

Inspection of daily procedures to ensure operating capability of work equipment (bus barn, IT equipment, audio/video equipment)

Inspect the building interior & exterior

Maintenance - technical, cleaning and repair services

Maintenance - exterior services: lawn care, trimming, painting, etc.

Seasonal building preparations (e.g. winterizing the building) & emergency preparedness

Pest control routine and disinfestations (Qtrly) Date of Last service call: _____________

Lighting and electricity: burned-out light bulbs are replaced, etc.;

Inspect electric cables, outlets, appliances and fixtures for proper operation.

Test emergency lighting fixtures are functional

Check heating and AC controls for temperature

Preventive maintenance tasks scheduled and completed are noted.

Number of PM’s issued for the Week_________ Number of PM’s completed for the Week__________ Number of PM’s issued year to date: ______________ Number of PM’s completed year to date:___________

Number of corrective work orders issued for the week_________ Number of corrective work orders issued completed for the week___________ Number of corrective work orders issued year to date:______________ Number of corrective work orders completed year to date______________

Bathrooms

Toilets, urinals cleaned daily

Sinks and Mirrors cleaned daily

Paper towel dispensers filled as needed

Exhaust fans cleaned as needed

Classrooms/Common Areas/Offices

Carpet vacuumed as needed

Windows cleaned as needed

Interpreters offices vacuumed and dusted

Floors mopped as needed

Furniture cleaned as needed

Clean water fountains

Inspect Visitor Sign in/Sign out log reviewed

Inspect CCTV operational status

Inspect electro magnetic locks for front entrance

Inspect UPS systems

Inspect weekly menu – compliance with USDA dietary requirements

Employees wear proper uniform including proper shoes

· Hair restraints

· Gloves when serving food

Check food serving temperatures _________________

Food is handled with utensils, clean gloved hands

Food properly labeled

Utensils are handled to avoid touching parts that will come into direct contact with food

All surfaces and floor clean

Chemicals are stored away from food and other food related supplies

Food is protected from contamination

Work surfaces are clean to sight and touch

Work areas are washed and sanitized between uses

Kitchen garbage cans are clean

Garbage cans are emptied as necessary

No evidence of pests is present.

Clean and sanitized dinnerware, utensils and trays are available to diners without delay during the scheduled meal period.

Ensure Service Provider does not leave ice utensils in ice machine

Ensure Service Provider effectively protects ice that is used for human consumption and it must be potable and covered

Ensure gloves are worn when dispensing ice.

Ensure Service Provider does not use ice for human consumption that has been used for cooling stored food and food containers

Serving lines are set up no earlier than 15 minutes prior to the scheduled start of the meal period.

Ensures set temperatures of all equipment are in accordance with recipe during cooking/preparation at Service Provider’s facility and at Government facility during serving periods.

Ensure salad bar and all other cold food is kept to a temperature of 40 degrees F prior to being placed on the serving line.

Ensure all raw fruits and vegetables are thoroughly washed with potable water before being cooked or served.

Ensure temperature monitoring devices are utilized in all cooking, roasting, and baking of food items at the Service Provider’s Facility as well as during scheduled meal serving periods at Government facility to ensure compliance with proper specified temperature controls.

Ensure the serving line is properly replenished to ensure availability to all patrons throughout the serving period.

Ensure empty serving line containers are promptly removed and full containers are placed back on serving line.

Ensure personnel serving food is courteous and presents a helpful attitude toward each patron being serviced.

Ensure personnel serving food is in a clean, well fitted and proper uniform daily.

Breakdown of the serving lines begins within 15 minutes after the conclusion of the scheduled meal period, including any authorized extensions, and completed within 60 minutes after the end of the meal period.

Ensure Contractor cleans serving/steam line equipment and all other equipment in the serving or dining area, or on which