International SOS Health and Hygiene Inspection Report

Company:
Country:

Shell
Russia

Location:

Torzhok

Date:
Date of previous
inspection:

24.01.13

Location manager or
representative:

: Inspected by:

25.12.12
Konstantin Rubin

Andrey Rudenko/ Alexander Dudnik/ Zhuravleva Anastasiya/ Alferova Svetlana

Signature

Table of Contents & Scores (see below)

Health and Hygiene Inspection Results

1.1 Living quarters/
1.2 Bathroom and toilets/
1.3 Laundry/
1.4 Recreation/
1.5 Drinking Water/
1.6 Food Handlers/
1.7 Kitchen/
1.8 Dishwashing/
1.9 Food Preparation/
1.10 Dry Stores/
1.11 Refrigerators and Freezers/
1.12 Dining Room/

rnational SOS Health and Hygiene Inspection Report

-
Shell
Russia
Torzhok
24.01.13
25.12.12
Konstantin Rubin

Andrey Rudenko/ Alexander Dudnik/ Zhuravleva Anastasiya/ Alferova Svetlana

of Contents & Scores (see below)

95.80%
#DIV/0!
98.33%
#DIV/0!
100.00%
100.00%
96.83%
90.12%
100.00%
90.48%
100.00%
95.24%
100.00%

1
2
3
4
5
6

INSTRUCTIONS /
Please select one score in the score column for each question/statement./
/
Do not skip any lines./
Add relevant comments to the Comments column/

Totals for subsections will be calculated automatically./

Totals will be reflected on Cover sheet and Result Summary spreadsheet automa

Attach this report to the Monthly Report/

2
3

SCORE/
Unacceptable or not
available/

Unsatisfactory/

Satisfactory/

Good/

NA

Not Applicable/

0
1

uestion/statement./,
/

mary spreadsheet automatically./

HEALTH & HYGIENE INSPECTION

Company/:

Shell

Country/:

Russia

Location/:

Torzhok

Date of audit/ :
24.01.13
Date of previous audit/ :
25.12.12
Location manager or representative/
:
Konstantin Rubin
Audited by/ :

Andrey Rudenko/ Alexander Dudnik/ Zhuravleva Anastasiya/ Alferova Svetlana

Scoring code: 3 = Good/ / 2 = Satisfactory/ / 1 = Unsatisfactory/ / 0 = Unacceptable or not available (critical equipment)
/NA=Not applicable/

General comments/ :
1. .
.
.
.

2.
3.
4.
5.

DESCRIPTION

1.1 Living Quarters

Safety bootsshoes and work overalls are not worn inside /

living quarters.
.
,
Bedrooms are clean and beds made daily.
.

Floors are clean and washed daily with disinfectant.

.

.

Bedsheets are in good condition and changed for each

new occupant or at least onceweek.

Beds and mattresses are in good condition.

Pillow cases are in good condition and changed for each

new occupant or at least onceweek.
.
,
Curtains are clean and cleaned at least oncequarter.
.
In tropical countries, windows are fitted with mosquito

screens.
.
Private sleeping quarters are provided for female staff.

Electrical fixtures (wiring, cords, etc.) are in good

condition.

.

Entrances and exits are well lit and unobstructed.
.
,
Exit route map and fire contingency plan is clearly posted
in each roomapartmenthouse.
//.

SCORE/

NA
NA
NA
NA

NA

NA
NA
NA
NA
NA
NA

NA

Smoke detector and sprinkler are in good working

condition in each room.

Fire extinguishers are available and regularly checked.

Emergeny phone numbers (fire, medical, police) are
available and displayed.
Shelfs, lockers and closets exist and are clean for
storage.

( ,
, )
.
, ,
.

NA

#DIV/0!

Sub-total score

NA

NA
NA

COMMENTS/

1.2 Bathroom and Toilets

There is at least one toilet for every 20 people.

, , 20

Flushes are maintained in good working condition.

Lighting and ventilation is adequate.

Liquid soap or similar is available for handwashing.

"Hand washing sign" is posted for hand washing before
leaving toilet.

( ) .
" "
.

There is sufficient hot water.

.

.

20

Separate bathrooms exist for female staff.

Lighting and ventilation is adequate.

Non-skid mats are available in showers.

Non-skid mats are sanitized at least onceday.

Plumbing system of grey water is adequate.

There are no leaks.

Toilets are clean and cleaned at least onceday.

Separate toilets exist for female staff.
Toilets have sufficient paper.

There are no non disposable towels.

Hand dryers are installed and in working condition or
paper towels are available. .
There is at least one shower for every 20 people.
Bathrooms and showers are cleaned at least onceday.
Showers are in good working condition.

A sharps container for razor blades is available.

Sub-total score

1.3 Laundry

Laundry area is clean and well maintained.


Washing machines and dryers are properly bolted down.
Water heater and washingdrying machines are properly /
grounded.

Laundry area is a non-smoking area.

Washers are in good working condition and clean.

Dryers are in good working condition and clean.
There is an adequate stock of cleaning supplies.
Electric iron is unplugged when not in use.

Smoke detectors are installed, regularly tested and in

good working condition.

Dryer vent screens and lint fliters are regularly cleaned.

Ironing cable is in good condition.

Clothing bags or nets are provided for laundry service to
each individual.
Grey water disposal is adequate and adapted.
Plumbing system is well maintained with no leaks.

Sub-total score
1.4 Recreation

3
3

NA
3

98.33%

NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA

NA
NA
#DIV/0!

There is a recreation or fitness room.

Recreation or fitness room is clean.

Equipment is safe to use.
If there is a swimming pool area - pool is surrounded by a
fence.

3
3
NA

( )

If there is a swimming pool water pH level is checked

regularly.

- pH

Sub-total score

1.5 Drinking Water

NA
100.00%

Water testing is performed at least oncemonth.

The last bacteriological testing confirmed that drinking

water was safe to drink.

Water testing is performed in kitchen and other locations.

Full chemical analysis of water (heavy metals, etc.) is
(
performed at least onceyear.
.)
Water testing results are recorded and reported to
management.
Water
disinfection means are in place and checked
regularly (chloride, filters, etc.) (,
)
Sub-total score
1.6 Food Handlers
Staff have undergone food hygiene training.

3
3
3
3
100.00%

..

Staff are up to date on required vaccinations (hepatitis A,

typhoid, polio).
( , -, ..)

Medical exams are performed on a yearly basis.

Medical events (diarrhea, etc.) are immediately reported

to the company health professional.

( ..)

Medical certificates are available and up to date.

Hygiene inspection is carried out onceweek by company
health professional or camp boss.

Personal appearance of food handlers is in compliance

with company standards.

Employees have been issued appropriate personal

protective equipment.

Disposable hair caps and plastic gloves are available and

worn.

3
1

Employees wear company approved uniforms.

Uniforms are clean, stain free and neat in appearance.

, ,

Employees do not wear rings or earrings.

Employees wear only closed shoes. (No sandals).

Employees do not smoke or chew gum when working.

Catering staff know their responsibility in case of an
emergency.
Employees have been instructed in the proper use of
chemical dispersing equipment
Employees understand health and hygiene hazards
presented by chemicals that they use.
Staff use "wet floor" sign each time they mop the floor.
Staff know where to place trash for disposal.

,
.

,


" "
,

Nail brush, soap and paper towels are available and used ,
in the hand wash sink.

"Wash your hands" signs are posted in toilets and
kitchens.

" "

Sub-total score

1.7 Kitchen

3
3

3
3
3

3
3
96.83%

Kitchen is a restricted area.

Kitchen floors and walls are clean.

Steam table is clean inside and outside.

Salad table is clean inside and outside.

3
3

Sneeze guard above the steam table and salad bar is

clean.

(
1 )

The grill is clean.

Grill grease trough is clean.

Grease trough on the exhaust hood is clean.

Ovens are clean inside and outside.

Hood is wiped clean around the inside and outside.

Fryer is clean on the outside.

Can opener is clean around the blades and regularly run

through the dishwasher.

The mixer is wiped clean, including under the head.

Pastry storage cabinets are clean inside and outside.

3
3

The ice scoop for the ice machine is stored on a clean

surface and is properly protected.

An electric fly killer is installed and in working order.

Cleaning schedule is available and posted.

Temperature control (heaterAC) functions properly.

Ambient noise level in kitchen is acceptable (less than
75dBA)

( 75dBA)

Kitchen food waste is stored in covered bins and kept

away from food preparation & utensils.
Garbage bins have lids, are emptied and cleaned
regularly.
CO2 fire extinguisher, fire blanket and watergel blankets
are easily available.

Emergency switches are installed for gas bottles.

Catering staff has been trained in fire fighting.

Last inspection date of fire extinguisher is tagged and up

dated.

A first aid kit is available in the kitchen and checked

regularly.

Correct lighting and ventilation are available in the

kitchen.

Pest control is performed on a regular basis.

, ,
Kitchen is free of cockroaches, insects, rodents and pets.
Sub-total score

1.8 Dishwashing

2
NA

3
3
3
2

3
3
90.12%

Chemicals are stored far from food products.

Grease trap is clean.

Dishes, pots, pans and utensils are completely air dried.

, ,

1.9 Food Preparation

3
100.00%

Cutting boards are clean and sanitized after each use.

Cutting boards are color coded and staff are aware of the
color codes.
Wooden tables are sanitized with a bleach solution on a
regular basis.

On the serving line hot foods are kept at 63C145F or

over.

63C/145F

On the serving line cold foods on salad bar and sandwich -

line are kept between 0 to 5C (32-41F)
0 - 5C (32-41F)
, ,
Cream pies, cream filled pastries, butter and dairy

products are refrigerated between 0 to 5C.
0-5C
When available, serving trays are clean and dry.
( )

Hands are washed frequently.

65C/150F

NA

Dishwasher is wiped clean.

Dishwasher attains a final rinse temperature of
65C150F.

Sub-total score

3
3
2
NA
3
3

3
3

Cups, glasses and bowls are stored inverted or else are

stored behind sneeze guards.
Plates and saucers are dry and located behind sneeze
guards.

3
1

Perishable dairy items are displayed in refrigerated

dispensers, or on ice behind sneeze guards.

Juice pitchers are clean inside and outside.

Pastries, cookies, cakes and pies are properly covered or , ,

wrapped.

Condiment bottles are wiped clean.

Beverage dispensing equipment is cleaned daily.

NA

Ice maker machine is clean.

Ice maker filter is maintainedchanged on a regular basis
and maintenance tag is available.

NA

Ice cream machine is cleaned daily.

NA

Microwave is clean inside and outside.

Sub-total score
1.10 Dry Stores

NA
3
90.48%

Dry food store is kept dry, cool and well lit.

Dry food store is clean and tidy.

Dry food store is vermin free.

Shelves are maintained clean.

Food supplied is well within expiry date.

Food removed from its original container is stored in a

clean, covered, labelled and dated container.

,
, ,

Food is stored at least 15 cms (6 inches) off the floor.

15

Bins for flour, sugar etc. are marked as to contents.

, , .

Scoops are stored with handles out.

Detergent, soap, insect killers and other chemicals are
stored in a separate location.

, ,

Employees do not wear rings or earrings.

Employees wear only closed shoes. (No sandals).

Containers used for storing are labelled as to contents.

Employees do not smoke or chew gum when working.

Catering staff know their responsibility in case of an
emergency.
Employees have been instructed in the proper use of
chemical dispersing equipment.

Staff use "wet floor" sign each time they mop the floor.

,

" "

Staff know where to place trash for disposal.

Nail brush, soap and paper towels are available and used
in the hand wash sink.
"Wash your hands" signs are posted in toilets and
kitchens.

,

" "

Employees understand health and hygiene hazards

presented by chemicals that they use.

Sub-total score

1.11 Refrigerators and Freezers

Are thermometers are properly installed and positioned in
the upper third of the cold unit.

All refrigerators and freezers have a working

thermometer.

All refrigerator thermometers indicate +5C (+41F) or

less.
All freezer thermometers indicate -18C (0F)
Cold storage is properly checked and recorded.

+5C (+41F)
18C (0F)

3
3
3

3
3
3
3
3
100.00%

3
3
3
3

Food when removed from original container is stored in

clean, covered, labelled and dated containers.

,
,

Foods are supplied well within expiry dates.

All food is stored at least 15 cm (6 inches) off the floor.

15 cm (6 inches)

Shelves are maintained clean.

Perishable foods are thawed in refrigerator.

Uncooked foods in walk-in, reach-in refrigerators are
thawed on lowest shelves.

Protective clothing is available for personnel entering the , ,

cold storage area.


Refrigerators are defrosted and cleaned weekly.

Proper stock rotation is ensured (first in, first out).
( - )
Sub-total score

1.12 Dining Room

3
3

3
1

3
95.24%

Dining room is calm, not noisy and an inviting place to

have meals.

- ,

Tables and chairs are clean and orderly.

Floor is vacuumed, swept and clean.

, ,

"No smoking" signs are displayed in eating areas.

"
!"

Condiments (salt, pepper, etc.) on tables are well stocked (, ..)

and wiped clean.

Napkin dispensers are wiped clean and well stocked.

Dining room is well lit and well ventilated.

Food handlers are dressed in company approved

uniforms.

Uniforms are clean, stain free and neat in appearance.

, ,

Food handlers have clean hands, good personal

appearance and hygiene.

Sub-total score

Final score

3
100.00%

95.80%