CHECK LIST

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O
K

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1) & X
2) X
3) X
4)
(- ,
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X
5)
6) & X
7) ? X
8)

X
9) ... X
10)

X
& :
5)
6) MN BAR
X
7) & BAR X
8) X
9) X POS X
10) & X
11)
:
12) & X ("SKELETON
STAFF 2 X + 1 X
X + 2 + 2
)
X
13) &
X
X
14) X FRONT OFFCE
X
X
15) X X
16) X
17) & & X
(, , )
X
18) X
19) SOFTWARE (MCROSOFT
OFFCE)
X
20) X
21) "Booking.Com & BOOKNG
ENGNES
X
22) & AMENTES X
23) X
24) & X X
25) (
)
X
:
26) & X
27) LOG BOOK X
28) MHXANHMATA
29) X &
X
X
30) X X & X
31) & X
32) & X
33) X
34) X TMHMATO
(OPERATONAL MANUAL)
X
35) X ' X
36) FACT SHEET X
37) & X
:
38) Are stairs equipped with handrails that are securely
fastened?
39) Are stairs, ramps, etc. well illuminated?
40) s there a smooth transition from carpeted areas to hard
floor surfaces?
41) Are changes in floor elevations clearly identified?
42) Are doors leading to service areas identified with
SERVCE PERSONNEL ONLY signs?
43) Are restricted doors kept locked?
44) Are electrical cords, etc. taped down when used in
meeting rooms?
45) Are meeting rooms inspected prior to use by guests?
46) Are chairs and tables, riser platforms and steps inspected
prior to use? Do they meet nn safety standards?
47) Are risers and staging set up against walls or with railings
to prevent guests from stepping off the rear?
48) Are riser steps free of defects, secure and steady?
49) Are service doors clearly marked to avoid confusion with
fire exits?
50) Are service doors identified for N and OUT direction?
51) Are ash urns, etc. kept out of normal traffic patterns?
52) Are floors maintained during operation hours?
53) Are entrances free of obstructions?
54) s area well illuminated?
55) Are chairs / tables inspected regularly to ensure
steadfastness?
56) Are fire exits clearly marked and are signs illuminated?
57) Are bus areas kept clean and in good order?
58) Are glasses stored away from ice bins?
59) Are areas inspected prior to opening?
60) Are child seats (high chairs) secure and steady?
61) Are employees instructed to clean up spills as they occur?
62) Are employees instructed to warn guests about hot plated
food?
63) Are employees instructed in the Heimlich maneuver life
saving technique? Are instructional posters displayed?
KITCHEN AEAS:
64) s area well illuminated without the existence of shadows
and sharp contrasts?
65) Are fluorescent fixtures protected with plastic covers?
66) s floor in good condition without loose, chipped or broken
tiles?
67) s there an ongoing floor cleaning program during
operating hours?
68) s area in good order free of tripping hazards and
obstructions?
69) Are electrical panels unobstructed and clearly marked?
Are they kept closed?
70) Are hood systems, filters and ranges clean and is a daily
cleaning program in effect?
71) Are the hood fire extinguishing systems inspected at least
annually as evidenced by a dated inspection tag?
72) Are manual fire extinguisher controls accessible?
73) Are employees wearing low-heeled, appropriate footwear?
74) Are walk-in coolers and refrigerators at the required
temperatures?
75) Are floors clean and free of defects?
76) Are floor drains in working order?
77) s there a routine cleaning program?
78) Are all equipments inspected on a regular basis?
!ISH"ASHIN# AEAS:
79) s other food processing equipment, such as grinders,
slicers, choppers, mixers etc. inspected daily?
80) Are walkways free of obstructions and congestion?
81) Are floor mats placed in wet areas and in front of wash
stations and are they in good condition?
82) Do garbage disposals have rubber guards that prevent
flatwear etc. from entering the disposal?
83) Are stacking and storage areas kept clean and orderly?
84) s trash emptied regularly, or often enough to prevent
unnecessary build up?
85) Are workers equipped with aprons and gloves? Are rubber
boots issued for areas that are extremely wet?
ST$A#E AEAS:
86) s area well illuminated?
87) s floor free of defects and is it slip resistant?
88) Are shelves sturdy with no evidence of weakening?
89) Are heavy items stored on middle to low shelves with
lighter items on higher shelves?
90) s storage (stacking) kept at least 18 below sprinkler
heads?
91) Are fire exits and aisles free of obstructions? Are exits
illuminated and clearly marked?
92) Are employees trained in proper lifting techniques?
93) Are there a sufficient number of handcarts and lifting
devices and are they sturdy with good wheels?
#%EST &L$$S:
94) Are floors / carpets in good condition, free of slipping and
tripping situations?
95) Are fire exits clearly marked with illuminated signs?
96) Are fire exit stairwells free of obstructions and well lighted?
97) Do fire exit doors open freely and are door closure devices
working smoothly?
98) Are fire extinguishers inspected regularly as indicated by a
tag and is their location clearly marked?
#%EST $$'S:
99) Do door locks operate as they should?
100) Are evacuation instructions posted on the rear of each
guest room door?
101) Are the nnkeepers Statues displayed in a conspicuous
location?
102) Are there any frayed, broke, taped or spliced electrical
cords?
103) s bathroom outlet ground-fault protected?
104) s room carpet / floor in good condition, free of tripping,
slipping conditions?
105) s guest room furniture sturdy and free of sharp edges,
splinter or protrusions?
106) Are guest room windows restricted from opening so wide
that children or adults could pass through?
(:
107)
108)
109)
110)
111)
) :
112) Are age limits strictly enforced?
113) s the pool depth marked on the top edge and side of the
pool in both feet and meters along with NO DVNG signs
or symbols?
114) s the pool water chemically checked daily and
documented?
115) s pool deck cleaned often and free of tripping situations?
116) s required equipment, life pole and life ring, visible and
within reach?
117) s there a telephone at poolside and an emergency
number posted?
118) Are provisions made that will keep small children from
entering the pool area?
119) s there a standard requiring hotel staff to make frequent
checks at the pool area during all hours?
120) f a Jacuzzi is present, is the water temperature set at a
maximum of 102 degrees F, checked daily and
documented?
121) s water chemically checked daily and documented?
E*ECISE $$':
122) Are rules conspicuously posted?
123) Are age limits strictly enforced?
124) s the floor surface free of tripping situations?
125) s all the equipment free of defects that could cause
injury?
126) Are OUT OF ORDER signs posted on equipment that is
not working? s it scheduled for repair?
127) Does equipment have instructions for use posted near or
on each machine?
128) Can area be secured?
129) s area illuminated?
130) Does a standard exist that requires staff to make frequent
checks of the area?

ACTION PLAN
CORRCTI! ACTION PR"ON
R"PON"I#L
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