4-6. RESTROOM FACILITIES
Restroom facilities should be kept clean, ventilated, and in good repair. There
should be enough lavatories and hand-washing and bathing facilities to serve the
patrons using the specific facility. Again, you should use common sense and
awareness of the needs of the specific facility when making your evaluation. Theaters,
for example, may have different restroom facilities than gymnasiums where shower
facilities would be provided.
4-7. HAZARDOUS CHEMICALS, OPERATIONS, AND STRUCTURES
a. You should determine if patrons are exposed to hazardous chemicals that
could cause poisoning, burns, or other health problems. This would include ensuring
that both the storage and the actual use of these chemicals are safe.
b. Operations within the facility should be conducted in a safe and sanitary
c. Likewise, you should examine the physical structure (the building and its
layout) to uncover possible safety dangers, such as a fire hazard, and to determine that
the building is well maintained and protected against insect and pest problems. Again,
the focus of your investigation and the specific items you examine will vary with the type
of facility being inspected.
4-8. DISPOSAL OF SOLID WASTE
a. The disposal of solid waste must be done in a manner that does not produce
disease from contamination or infestation. In addition, the procedures for disposing of
solid waste should not create fire, odor, or appearance problems.
b. Containers for solid waste should be adequate to handle the solid waste load
of the particular facility. The containers should have tight-fitting lids and be durable, rust
resistant, water tight, and nonabsorbent. They are to be kept clean and in good repair.
c. Solid waste containers should be stored in a manner that minimizes container
damage and spilling. Containers should be located and maintained so that their storage
does not create insect or rodent breeding problems.
d. The collection of solid waste at these facilities should occur frequently enough
to prevent excessive accumulation and the resulting health problems.
4-9. FOOD SERVICE OPERATIONS AND VENDING MACHINES
Food service at public use facilities includes a variety of operations, from snack
bars to vending machines. When inspecting these food service operations, follow the
procedures for inspecting a regular food service facility. Pay particular attention to