SAFETY INSPECTION CHECKLIST - Prism



LOBBY / FRONT DESK / PUBLIC AREAS / OFFICES HOTEL NAME: _____________________________________________________________________________Inspected By: _____________________________________ Date: ______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNACorrective Action and Time FrameLOBBY1.Is flooring material in good condition (ex: tile is level and free from wax buildup or cracks; carpet is free from ridges and runners?2.Are floor transitions (between two types of floor covering) free from trip hazards and clearly visible?3.Are walkways free and clear of trip/slip/fall hazards?4.Is lighting adequate?5.Are exits clearly marked and unimpeded (doors unlocked during business hours)?6.If coffee is provided, is the dispenser operable without presenting a spill/splash hazard?7.Are all fire extinguishers in place and current?8.Is the front entrance equipped with mats or other means of collecting water?9.If wet weather conditions exist, are umbrella racks, extra mats, “Wet Floor” signs, available?FRONT DESK1.Is the fire panel enabled and all systems showing a state of readiness?2.Is the Emergency Response plan available at the Front Desk?3.Can Front Desk employees explain their assigned duties in the event of an emergency?4.Are emergency numbers posted and MOD numbers in binder updated?5.Is the emergency room key (E-key) located in a firebox or other secure storage?6.Is the floor area behind the front desk kept clear of clutter? 7.Is at least one employee on staff qualified to render first aid?8.Are first aid kits easily accessible to each work area with necessary supplies available?PUBLIC AREAS (Restrooms, Hallways, Etc.)1.Are public restrooms clean and in a state of good repair (toilet seats, stall doors, tile)?2.Are restroom floors dry, or (if water is present) are “Wet Floor” signs present?3.Are walkways free of trip/slip/fall hazards?4.Are “Employee Only” areas appropriately indicated and are doors kept locked?5.Are steps on stairs and stairways designed or provided with a surface that are slip resistant?6.Vending machines secured to prevent tipping?7.Are windows and balcony doors on upper floors secured and locked to prevent accidental falls?ADMINISTRATIVE OFFICES1.Is flooring material in good condition (ex: carpet is free from ridges and runners?)2.Are walkways clear of trip/slip/fall hazards?3.Are all working and walking spaces adequately illuminated?4.Do corners present a significant opportunity for pedestrian collision?5.Are files and storage areas well maintained (no falling objects, shelves secure, etc.)?6.Are file cabinets:Anchored to prevent them from tipping?Kept closed (drawers) when not in use?7.Are computer peripherals (monitor, keyboard, mouse, etc.):Appropriate for tasks performed?Used according to ergonomics principles?8.Are electric cords, plugs, and switches:In good repair (no exposed wires, etc.)Used so that circuits not overload?9.Is exposure to sharp objects (box knives, scissors, memo holders) reasonable?10.Are heating elements, coffee makers, fans, and portable heaters in good condition, safely positioned?11.Are fire extinguishers readily available, inspected within past year, and accessible?12.Is office lighting appropriate for the task being performed (not too much or too little)?POOL AREASHOTEL NAME: ____________________________________________________________________________Inspected By: _____________________________________ Date:______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNADeficiency, Corrective Action and Time FramePOOL/SPA1.Are access to pool areas effectively limited by some means (key card, childproof gate, etc.)?2.Is emergency pool equipment present and in good condition (shepherd’s hook, life preserver)?3.Is there an emergency phone present and in working condition which routes calls to Front Desk or 911?4.Is water free from debris and relatively clear (not cloudy)?5.Is water depth indicated in feet and meters on the side and deck surface of the pool?6. Are signs posted indicating:No Lifeguard on duty?Glassware not permitted in pool area?Children under age 16 must be accompanied by an adult?7. Is the pool chemical storage area:Secured against unauthorized access?Posted to indicate limited access?Free from clutter and debris?Equipped with an eyewash?8.Is appropriate PPE (chemical goggles, gloves) present and properly stored in pool chemicals room?9.Are all pool treatment chemicals clearly and appropriately labeled?10.Is pool temperature and chemical measurement log current?11. Pool Lifts: a. Battery Status b. Being maintained12. Spa signage and emergency shut off13.Anti vortex drain covers on pool/spa14. Carbon monoxide alarms provided for gas fired heatENGINEERINGHOTEL NAME: _____________________________________________________________________________Inspected By: _____________________________________ Date:______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNADeficiency, Corrective Action and Time FrameENGINEERING1.Is Personal Protective Equipment (PPE) (gloves, goggles, hearing protection, etc.):Readily available and appropriate stored?Listed by task on a spreadsheet or other device according to its required use?2.Are shop aisles and walkways free from slip/trip hazards (cords, equipment, etc.)3.Is the shop maintained in a state of order, free from clutter, debris, unused equipment, or excessive storage?4.Are all portable ladders:Maintained in good condition?Equipped with non-slip footings?Stored appropriately?5.Are portable metal ladders legibly marked with signs reading “CAUTION” “DO NOT USE AROUND ELECTRICAL EQUIPMENT” or equivalent wording?6.Are hand tools free from:Broken handlesLoose, chipped, or missing partsMovement between handle and head (axes, hatchets, hammers, etc.)7.Are all cutting tools appropriately and routinely sharpened?8.Are grinders, saws and similar equipment provided with appropriate, functional safety guards?9.Is hoisting equipment:Available for use in lifting heavy objects?Maintained in good condition with a chains and slings inspection log?Clearly marked with the load rating?10.Are pneumatic and hydraulic hoses on power-operated tools maintained in good condition (no bubbles, splits, or tears observed?11.For bench grinders:Securely and permanently mounted?Work rest adjusted to within 1/8 inch of the wheel?Adjustable tongue on the top side adjusted to within ? inch of the wheel?12.Are compressed gas cylinders:Free from signs of defect, deep rusting, or leakage?Chained to prevent tipping?Stored away from heat sources?Properly posted (in the area) with signs warning against smoking or open flame? Free from greasy substances on valves, couplings, regulators, and hoses?Appropriately labeled or color-coded for content?13.Is suitable fire extinguishing equipment:Available for immediate use?Current in its inspection?14.Can Engineers explain their hot work procedures (clearing the work area, extinguishers near, fire blanket use, post job inspection for 30 minutes)?15. Does the work area have adequate lighting?16.Are flammable materials stored properly in metal cabinets (< 10 gallons out at one time)?17.Are all electrical devices and heating units turned off when not in use?18.Are compressors equipped with pressure relief valves and pressure gauges?19.Chemical/HazCom Program (SDS):Current chemical inventory & SDS on file?Appropriate labeling of primary and secondary chemical containers?Personal Protective Equipment (PPE) available and used?Employee training up to date?20. Carbon monoxide alarms in the boiler and laundry rooms present and functioning?21. Lock out tag out training completed and up to date?22. Fire Systems/Emergency Procedures: a. Sprinkler systems tested annually b. Fire extinguishers inspected annually c. Emergency procedures updated annuallyEXTERIOR GROUNDS / PARKING AREASHOTEL NAME: _____________________________________________________________________________Inspected By: _____________________________________ Date:______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNADeficiency, Corrective Action and Time FrameEXTERIOR GROUNDS / PARKING AREAS1.Is the parking lot or garage free from significant faults in the walking driving surface?2.Is there adequate lighting in the garage/lot and on the exterior grounds to dissuade criminal activity?3.Are low overhead clearances in the garage or lot clearly and appropriately marked?4.Is a waiver of liability sign posted indicated that the hotel assumes no liability for theft, vandalism, damage to vehicle, etc.?5.Are all parking spaces clearly marked?6.Are parking lot bumper blocks in good condition and painted a bright color?7.Is shrubbery trimmed so that it does not provide a hiding place for criminals or vagrants?8.Are exterior doors to the building locked after a posted time and accessible only via key card?9.Are exterior doors to “employee only” areas kept locked?10.Are walking surfaces and crosswalks clearly indicated, level, and free from debris?11.Are curbs and transitions stable and without defect?12.Is the front entrance walkway level, free from defect, free from debris, and equipped with mats?13.Is there adequate padding/protection under playground equipment?14. Valet Parking: a. Valets trained in defensive driving b. Drivers license checked annuallyHOUSEKEEPINGHOTEL NAME: _____________________________________________________________________________Inspected By: _____________________________________ Date:______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNADeficiency, Corrective Action and Time FrameHOUSEKEEPING1.Are linen/storage closets:Arranged to minimize the hazards of being struck by a falling object?Kept locked when unoccupied?2.Are housekeeping carts:Minimally loaded so as to limit the risk of strain or overexertion?Free from rarely used or unnecessary materials?Arranged to minimize risk of falling materials?Arranged to allow easy access to the heaviest or most frequently used materials?Equipped with large diameter wheels (>6”) to facilitate easy pushing on carpet?3.When entering rooms, do Housekeepers:Knock and announce themselves at least twice in a clearly audible voice prior to testing the lock?Position the cart in front of the room door to discourage entry by others?Open blinds and turn on lights before beginning to clean?Verify the absence of residents?Visually scan the room to assess task?4.During the cleaning, do Housekeepers avoid excessive trips to/from the cart? Do work practices maximize efficiency?5.When cleaning and vacuuming rooms, do Housekeepers:Avoid overreaching?Refrain from moving heavy equipment or furniture?Control the vacuum cord in order to minimize their risk of tripping?6.Does any furniture or fixture present a hazard (struck against, cut, falling object) to a guest because of location or condition?7.When making beds, do Housekeepers:Check first to ensure the absence of potentially hazardous materials?Call for a supervisor if sharps encountered?Wear gloves if blood or other potentially infectious bodily fluids are encountered?Hold linens away from their body?Refrain from placing pillows and comforters on the floor?Avoid overreaching and bending at the waist unnecessarily?Refrain from holding pillows under the chin while putting on pillowcase?Ensure that comforters once replaced on the bed do not create a trip hazard? 8.When cleaning bathrooms, do Housekeepers:Avoid standing on the side of the tub?Clean the shower walls and tub in a manner than minimizes reaching and bending?Avoid the spilling of water in the floor?Clean the floor in a manner than minimizes reaching and bending at the waist?Wear gloves and safety glasses at all times?Use chemicals in a manner for which they are intended and in appropriate quantity?9.When asked, can Housekeepers explain:The proper response when approached by someone claiming a lost room key?The proper procedure for reporting valuables left behind by guests?The proper procedure if stuck by a needle?The proper procedure for a chemical exposure to the eye?10.Chemical/HazCom Program (SDS):Current chemical inventory & SDS on file?Appropriate labeling of primary and secondary chemical containers?Personal Protective Equipment (PPE) available and used?Employee training up to date?LAUNDRYHOTEL NAME: _____________________________________________________________________________Inspected By: _____________________________________ Date:______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNADeficiency, Corrective Action and Time FrameLAUNDRY1.Is flooring material in good condition (ex: tile/concrete free from cracks, surfaces level)?2.Are walkways reasonably free from trip hazards such as dirty linens, carts, etc.?3.Are walkways dry and free from detergent or other foreign residue?4.Are all working and walking spaces adequately illuminated?5.Do corners present a significant opportunity for pedestrian collision?6.Are laundry carts:Minimally loaded to limit the risk of strain or overexertion?Free from sharp edges?Designed to minimize the need to bend at the waist to retrieve dirty linens?7.Are ironing and folding machines:Appropriately guarded to prevent hands, arms, heads, etc. from entering into a space where a hazard (temperature, caught in, etc.) exists?Equipped with emergency stop (e-stop) buttons within reach of the operator?Posted to indicate (by word and symbol) the inherent hazards associated with it?8.Are workers who stand for a significant portion of the day provided with fatigue relieving mats at their workstations?9.Is the use of extension cords minimized?10.Is there evidence that lint traps are cleaned on a routine basis?11.Is the space behind washer and dryer units clean and free of clutter?12.Are sumps, drain covers, or other recesses in the laundry floor appropriately covered to prevent a trip hazard?13.Are all washers and dryers equipped with GFCI protection that tests/resets appropriately?14.Circuit breaker panel doors kept closed and a minimum clear space of 36” in front of each panel?15.Is appropriate PPE worn when adding laundry chemicals?16.Are portable fire extinguishers:Available for use by trained employees?Current in their inspection?Unimpeded by stored or improperly placed items?Regarding life safety:Are exit signs clearly illuminated?Are they unimpeded by stored or improperly placed items?Is there more than one exit?Do emergency lights test ‘ok’?18.If a hot environment, is provision being made for heat stress prevention (water breaks, fans, etc.)?19.When handling soiled linens, do workers:Check first to ensure the absence of potentially hazardous materials?Call for a supervisor if sharps are encountered?Wear gloves if blood or other potentially infectious bodily fluids are encountered? 20.Chemical/HazCom Program (SDS):Current chemical inventory & SDS on file?Appropriate labeling of primary and secondary chemical containers?Personal Protective Equipment (PPE) available and used?Employee training up to date?FOOD & BEVERAGEHOTEL NAME: _____________________________________________________________________________Inspected By: _____________________________________ Date:______________________________________RATING EVALUATIONS: Yes = Compliance No = Non-Compliance NA = Not ApplicableYNNADeficiency, Corrective Action and Time FrameFOOD & BEVERAGE (If Applicable)1.Is flooring material in good condition & floors maintained free of broken tiles, trip hazards, uncovered drains, food debris, packaging, etc.?2.Are wet floor signs available and used in areas where appropriate?3.Anti-fatigue, anti-slip mats provided in front of cooking, prep, & serving stations, ice machines and dishwashing machines?4.Dedicated staff assigned to clean up spills during peak kitchen/service traffic times?5.Are inclined floor surfaces such as walk-in box entrances provided with abrasive non-slip surfaces?6.Is slip resistant footwear in safe condition worn by F&B staff?7.Are floors in walk-in freezers kept free of ice?8.Food products covered to prevent foreign objects or contamination?9.Food products: a. Maintained at appropriate temperature during storage & prep? b. Temperature gauges checked10.Staff traffic patterns around door openings between kitchen/serving areas clearly marked and followed by staff?11.Are tray stands, condiment stands, chairs and mop buckets, etc. kept out of aisles or traffic lanes in both kitchen and public areas?12.Mixers, slicers, choppers, band saws, etc.:Equipped with appropriate guards? Disconnected before cleaning?13.Areas around mixers, slicers, choppers, band saws, etc. uncluttered and free of slip, trip and fall hazards? 14.Are storage areas arranged to minimize heavy lifting of produce, meats, ice, beverages, etc. – heavy items stored between knee & shoulder height?15.Are material handling carts & dollies available, accessible, and in good condition to move heavy items within kitchen and serving areas? 16.Employees trained in proper knife-handling and cut-resistant mesh gloves available for use?17.Is cookware in good condition, handles sturdy, gloves / towels available to prevent burns? 18.Are clean glassware racks stacked below shoulder height? 19.Are appropriate containers available for discarding broken glassware/dishware or other sharp items available?20.Are portable fire extinguishers:Available for use by trained employees?Current in their inspection?Unimpeded by stored or improperly placed items?21.Kitchen cooking equipment automatic fire suppression/extinguishing systems:Are range hoods, filters and exhaust ducts kept clean, free from grease accumulation? Extinguisher heads equipped with caps to prevent grease buildup?Extinguishing system inspected/serviced at least twice annually?Are duct systems accessible and cleaned at least quarterly?22.Electrical:No exposed electrical wiring?GFCI outlets around sinks and wet areas? Electric food processing equipment has ground wire and three-prong plugs?Sufficient electrical outlets so cords for appliances do not cross traffic areas?23.Chemical/HazCom Program (SDS):Current chemical inventory & SDS on file?Appropriate labeling of primary and secondary chemical containers?Personal Protective Equipment (PPE) available and used?Employee training up to date?24.Are emergency interior door latches of a walk-in freezers & coolers in good working order? 25.Are compressed gas cylinders capped and secured from tipping/falling? 26.Are loading docks, steps, compactors, etc. kept clear and properly cleaned throughout the day?Bar Area:Servers meet all local and state alcohol and beverage commission guidelines?All certificates posted if needed?Photo I.D’s checked for minimum drinking age? ................
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