Operations Review (Rev 04/19)

• Document No.

• Audit Title

• School

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager's Name

A. COMPLIANCE

• 1. Are current Production Records printed and forecasted for planned menu?

  YES

  NO

• 2. Are Technician Worksheet used as a food production guide for employees?

  YES

  NO

• 3. Do food Production Records indicate food amounts prepared were sufficient to serve all students?

  Yes

  No

  N/A

• 4. Do food Production Records include all meals served? (Sack lunches, grab-n-go breakfasts, etc.)

  Yes

  No

  N/A

• 5. Are food Production Records complete and accurate?

  Yes

  No

  N/A

• 6. a. Do Production Record meal count totals match point of sale meal count report totals?

  YES

  NO

• 6. b. Does the daily meal count exceed the ADA? Is there documentation to verify the counts are correct?

  YES

  NO

• 7. Are the following documents attached to the Production Record: <br>-Menu item sales report <br>-Cashier's log (only if new students on it that were not able to ring up in POS)<br>

  Yes

  No

  N/A

• 8. Are the Production Record for the current month filed in the 1-31 file?

  Yes

  No

  N/A

• 9. Are cashiers using the correct counting and claiming method according to established Method of Collection agreement with TDA?

  YES

  NO

• 10. If menu substitutions are made, has approval from Registered Dietitian been obtained and attached to production records?<br><br>

  YES

  NO

• 11. Are Special Diets kept on file and entered into POS system?

  YES

  NO

• 12. Is the formula blend or chopped meal sign off sheet being completed by the person feeding the student?

  Yes

  No

  N/A

• 13. Is the planned menu served?

  YES

  NO

• 14. Are correct food portion sizes served according to food production records?

  YES

  NO

• 15. Are correct serving utensils being used in meal service?

  YES

  NO

• 16. Are adequate quantities of menu items available for the entire meal service for all students?

  YES

  NO

• 17. Are all items offered before the POS?

  Yes

  No

  N/A

• 18. a. Can child nutrition staff state and name the required components of a reimbursable meal for breakfast?

  YES

  NO

• 18. b. Can child nutrition staff state and name the required components of a reimbursable meal for lunch?

  YES

  NO

• 19. Do child nutrition staff know which component must be taken in full portions?

  Yes

  No

  N/A

• 20. Is student eligibility kept confidential?

  YES

  NO

• 21. Can child nutrition staff successfully count a reimbursable meal on a tray for a breakfast and lunch?

  Yes

  No

  N/A

• 22. Can the child nutrition staff name the allowable milk options for breakfast and lunch?

  Yes

  No

  N/A

• 23. Are any meals served and counted in an alternate locations? I.e. ISS, detention, sack, field trips,Grab & Go etc.

  YES

  NO

• 24. Did the student take a fruit or vegetable for breakfast and lunch?

  YES

  NO

• 25. Is "And Justice For All" and choking poster in public view?

  YES

  NO

• 26. Is most recent Health Department Inspection Report posted with the current permit and waiver?<br>

  YES

  NO

• 27. Is a copy of the Policy Statement for the free and reduced-price meals count/claim procedures/Attachment B/charge policy on file at this site?

  YES

  NO

• 28. Are Child Nutrition staff knowledgeable of the charge policy and can they communicate it to students and parents?

  Yes

  No

  N/A

• 29. Is the correct menu Signage posted at the appropriate place on the serving line? {What make a lunch at beginning of the line. Do you have a fruit or vegetable at POS area. You may may take {2} servings of fruit or vegetables {High School Only} at fruit/vegetable area on the serving line}; Breakfast Items Select 3 or more Items/Grain, Fruit, Milk. Breakfast do you have a fruit and or vegetable?

  YES

  NO

• 30. Does the school have documentation of implementation activities for the Wellness Plan? Does the school have documentation?

  Yes

  No

  N/A

• 31. Are Smart Snack standards in place at this site for food & beverages sold by the school and child nutrition?

  Yes

  No

  N/A

B. QUALITY FOOD PRODUCTION

• 1. Is staff well trained in production and cooking of menu items?

  YES

  NO

• 2. Are current recipes printed and provided to employees for correct food production? Are product instructions being followed as per manufacturer's instruction?

  YES

  NO

• 3. Does manager provide training, monitoring and follow up for all food production?

  YES

  NO

• 4. Are recipes followed to ensure quality Appearance, Flavor and appropriate Texture?

  YES

  NO

• 5. Do students have access to water free of charge during breakfast and lunch?

  YES

  NO

• 6. Are scales, measuring containers and portion tools being used correctly?

  YES

  NO

• 7. Do employees and manager know how to operate all food production, holding and serving equipment correctly?

  YES

  NO

• 8. Are employees able to work efficiently within designated time frame?

  YES

  NO

C. MARKETING and MERCHANDISING

• 1. Are monthly and all planned promotions implemented and visible?

  YES

  NO

• 2. Are service lines and service area appealing and inviting?

  YES

  NO

• 3. Are all A-la-carte items merchandized correctly {variety, plentiful, neatly arranged, label facing forward}?

  YES

  NO

• 4. Are all menu items arranged attractively on serving lines in appropriate pans, containers, trays, bowls, etc.?

  YES

  NO

• 5. Are merchandizing guidelines being follow?

  Yes

  No

  N/A

D. CUSTOMER SERVICE

• 1. Are all employees practicing good customer service skills?

  YES

  NO

• 2. Do employees use eye contact and positive verbal communication with students, staff and parents?

  YES

  NO

• 3. Are student/adult accounts handled accurately and courteously?

  YES

  NO

• 4. Are customer complaints responded to and recorded on established form?

  YES

  NO

• 5. Are Civil Rights customer complaints handled correctly according to compliance regualtions?

  YES

  NO

E. FOOD SAFETY / HACCP

• 1. Does this site have a current HACCP binder with school specific info and all required items?

  YES

  NO

• 2. Are the following HACCP requirements maintained at this site? Temp logs, food process charts, standard and operating procedures, weekly checklist, HACCP training sign-in sheets

  YES

  NO

• 3. Is correct sanitizing solution being used with wiping cloths at all work stations in designated areas?

  YES

  NO

• 4. Are employees observed using proper hand washing technique at appropriate times?

  YES

  NO

• 5. Is all equipment clean and free from food particles and dust?

  YES

  NO

• 6. Is ice machine free of slime and scoop properly stored?

  YES

  NO

• 7. Is date marking of Potentially Hazardous Foods being done?

  YES

  NO

• 8. Do employees clean and sanitize work areas before beginning another food production task?

  YES

  NO

• 9. Do employees use disposable gloves when handling foods during production?

  YES

  NO

F. WORK PLACE SAFETY

• 1. Is the back door locked with designated signage posted? Is back door area clean?

  YES

  NO

• 3. Is sign in sheet used for all delivery, vendors and visitors?

  YES

  NO

• 4. Are all employees following all dress code requirements including wearing safety shoes?

  YES

  NO

• 5. Is personal Protective Equipment available for employees and being used properly at appropriate times? {goggles, pot holders, oven mitts and sleeves, rubber gloves, mask, cutting gloves, freezer gloves, back belts and freezer jackets}

  YES

  NO

• 6. Are all areas of the kitchen clean including cooking and serving equipment, floor, walls, etc.?

  YES

  NO

• 7. Is the Restroom clean, sanitary and properly stocked?

  YES

  NO

• 8. Are kitchen work and storage areas organized and free of clutter?

  YES

  NO

• 9. Is SFS Chemical System and products being used safely and adequately?

  YES

  NO

• 10. Is all equipment in good working order?

  YES

  NO

• 11. Is the kitchen pest free?

  YES

  NO

• 12. Is the manager's office and files clean and organized?

  YES

  NO

G. INVENTORY MANAGEMENT

• 1. Are Storeroom, Cooler and Freezer clean and organized as per posted Storage Maps?

  YES

  NO

• 2. Are items stored off the floor in cooler, freezer or store room and no visible dented cans?

  YES

  NO

• 3. Is manager practicing established standards to accurately forecast, order and produce food to meet menu requirements, minimize waste and ensure {7} days of inventory?

  YES

  NO

• 4. Is FIFO in place and items properly date marked?

  YES

  NO

• 5. Is perpetual inventory taken on designated items?

  YES

  NO

• 6. Does manager train and assign multiple people to participate in perpetual and physical inventories?

  YES

  NO

• 7. Do Physical counts match the Inventory Valuation Report and corrections submitted by deadline?

  YES

  NO

H. ACCOUNTABILITY AND STANDARDS

• 1. Are Basic Cafeteria Standards posted and being practiced?

  YES

  NO

• 2. Is waste can in place and being used?

  YES

  NO

• 3. Are waste sheets used for spoiled and damage foods?

  YES

  NO

• 4. Are required posters and signage posted in appropriate areas?

  YES

  NO

• 5. Is Cafe Communication posted for employees to read and sign?

  YES

  NO

• 6. Are work/cleaning schedules posted and in use?

  YES

  NO

• 7. Are employees documenting and tracking Professional Standards for the current school year?

  YES

  NO

• 8. Is the Professional Growth file in place with documented training lessons?

  Yes

  No

  N/A

• 9. Is High Five conducted prior to meal service? {Breakfast & Lunch}

  Yes

  No

  N/A

• 10. Are all money handling procedures as described in PPP in practice? {depositis, starting change audit, safe audit, daily receipt, etc.}

  Yes

  No

  N/A

• 11. Are good management skills being practiced? {Review financial reports, MPMH, Days in Inventory, Breakfast & Lunch Participation, A la Carte Sales}

  Yes

  No

  N/A

• Additional Comments:

• Scoring
  Exceeds Expectation 95 -100
  Meets Expectation 85 - 94
  Needs Improvements 75 - 84
  Unsatisfactory 74 or Less

• Manager Signature

  Sign

• Supervisor Signature

  Sign