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1 SANITATION AND PEST CONTROL INSPECTION REPORT INSPECTOR: BUSINESS NAME: A. EXTERIOR AREAS 1. Evidence of pest activity 2. Pest harborage 3. Adequate garbage handling 4. Adequate garbage container design 5. Adequate pickup frequency 6. Trash disposal: proper storage of waste paper 7. Pavement free of cracks, good drainage 8. Adequate weed control 9. Adequate perimeter rodent control including tamper-resistant bait stations 10. Adequate perimeter insect control including proper lighting A. BUILDING EXTERIOR 1. Adequate rodent-proofing 2. Adequate insect-proofing 3. Bird exclusion measures 4. Sufficient cleanliness 5. Elevator and drain water pits: clean,

2 6. Floor drains: clean and open; traps filled 7. Plumbing: no leaks or clogged drains 8. Ventilation: screens and vents clean 9. Condensation: proper drainage; clean drip trays 10. Proper lighting: sodium vapor lamps or shielded Incandescent bulbs at building entrances and Loading docks provide safe visibility and facilitates cleaning B. BUILDING INTERIOR 1. Walls: proper materials and in good repair 2. Floors: cleaned and sealed 3. Ceilings: cleaned and sealed 4. Sufficient cleanliness 5. Elevator pits: clean and dry 6. Floor drains: cleaned and secured covers 7. Plumbing: in good repair 8. Adequate ventilation 9. Condensation: water stains on ceiling; air conditioning and refrigeration condensation lines open

3 10. Lighting: adequate for inspection and cleaning; lamp guard over food areas; sodium vapor lamps at entry. C. FOOD STORAGE D. Packed and Dry Food Storage 1. Evidence of pest activity 2. Proper warehousing practices: Containers and portable equipment inches (30-46cm) from floor; stock rotation; metal or plastic shelves, platforms and pallets. 3. Good housekeeping practices: on floor or equipment not spillage or food debris 4. Empty container storage: clean and neat E. Damaged Goods Storage 1. Segregation: stored in isolated area 2. Repackaging: seal and/ or double bag 3. Proper housekeeping: regular cleaning F. Returned goods 1. Adequate handling program: separate disposal

4 G. Refrigeration and Freezer Area 1. Evidence of pest activity 2. Presence of condensation 3. Adequate cleaning 4. Food goods on wheeled carts J. FOOD PREPARATION AREAS 1. Enclosed areas accessible and clean 2. Voids under and behind equipment clean 3. Clean counter surfaces 4. Proper bulk food storage 5. Adequate flying insects traps: lamps replaced annually in spring. K. DISHWASHING AREA 1. All dishes, drains and screens cleaned nightly 2. Drums and pails on dollies or shelves 3. Mops and squeegees off the floor

5 L. GARBAGE AND TRASH AREAS (INDOOR) 1. Adequate storage area 2. Cleaned Frequently 3. Containers of proper design 4. Containers property covered 5. Grease drums on dollies H. REST ROOM AND LOCKER ROOMS 1. Adequate for number of employees 2. Sanitary and in good repair 3. Doors self-closing, do not open into food area 4. Adequate ventilation 5. Lockers regularly inspected and cleaned 6. Laundry receptacles available I. HAND WASHING FACILITIES 1. Soap and towels available 2. Adequate trash receptacles

6 J. EMPLOYEE LUNCH ROOMS AND PUBLIC DINING 1. Tables, seats and under booths clean 2. Trash containers clean K. VENDING MACHINES 1. Spillage or food debris 2. Pest activity present 3. Excess goods under and behind equipment L. OFFICE AREAS 1. Trashcan liners; no debris or spillage under liners 2. Regular trash removal

7 O. PUBLIC AREAS (LOUNGES AND RECEPTION AREAS) 1. Floors clean 2. Equipment and counters clean 3. Pest harborage or evidence EVIDENCE OF PEST ACTIVITY: (LIST AREAS) REVIEWED BY: DATE: CLIENT NAME: SUMMARY:

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