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100
With a view to securing uniformity of inspection and registration,
I drew up the following report-form for the guidance of the Inspector
:—
Full Address of Premises Licensed? Nature of Work carried
on Situation of Kitchen Owner (Name and Address) Occupier
(Name) General state of Kitchen
Workers.—Kitchen Restaurant Dining Room Tea Room
Bar etc
Water Closets.—Males' (Nature, Situation, Number, By whom used,
e.g., Customers or Employees) Females' (Nature, Situation, Number,
By whom used, e.g., Customers or Employees) General Condition...
Lavatory Basins.—Males' (Nature, Situation, Number, By whom used,
e.g., Customers or Employees) Females' (Nature, Situation, Number,
by whom used, e.g., Customers or Employees) General condition...
Sinks Jin Kitchen).—Number Kind Are Waste Pipes disconnected?
Undertrapped ?
Ventilation.—Number of Windows Other means (gas burners, etc.
Water Supply.—Main Storage Tanks Situation of Tanks
Accessible Covered Is all drinking water separate?
Lighting.—How lighted (by day, by night) No. of gas lights
Otherwise
Floor of Kitchen.—Material If Covered, how State as to Cleanliness
Dampness
Condition of Walls and Ceilings.—Impervious or not Material
State as to Cleanliness Dampness
Condition of Utensils.—Clean or not
Receptacles for Refuse.—No. and kind Defective or not Full
or not
How is Cooking done?—Ranges Oil Stoves Boilers Electric
Stoves Gas Stoves etc
Acommodation for Hanging Clothes (if any).--
Drainage.—Result of Testing of Drains Other Defects found (if
any) Are drains ventilated? Accessible? Do drains pass under
Kitchen?