Cartwright Food Service

• Cafeteria Operation Review

• School

• Conducted on

  Date

• Prepared by

• Manager's Name

A. Production Records ( Lunch & Fruit and Veggie )

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

  YES

  NO

• 2. Are All Prep sheets filled out by manager for food production guide for employees?

  YES

  NO

• 3. Are food production records complete with all required information on the day of meal service?

  YES

  NO

• 4. If menu substitutions are made, are they added to production record?

  Yes

  No

  N/A

• 5. Is the planned and printed menu served?

  YES

  NO

• 6. Are correct food portion sizes served according to food production records? (Scales, spoodles, scoops etc)

  YES

  NO

• 7. Are waste sheets completed and attached to production records?

  YES

  NO

• 8. Are all staff trained at offer v's serve and POS <br>5 components offered must take 3 one being 1/2 cup fruit or vegetable.

  YES

  NO

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

  YES

  NO

FOOD QUALITY AND CUSTOMER SERVICE

• 1. Are recipes printed and provided to employees for correct food production? <br>

  YES

  NO

• 2. Does manager provide training, monitoring and follow up for all food production?<br>(From beginning to end of service)

  YES

  NO

• 3. Manager checking the quality Appearance, Flavor and appropriate Texture?

  YES

  NO

• 4. 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 3-4 Items/Grain, Fruit, Milk. Breakfast do you have a fruit and or vegetable?

  YES

  NO

• 5. Is potable water available for all students at lunch?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

• 8. Are customer complaints responded to and recorded on weekly manager report?

  YES

  NO

• 9. Are employees practicing good customer service to all students, staff and co-workers?

  YES

  NO

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

  YES

  NO

E. FOOD SAFETY / HACCP

• 1. Is established HACCP Plan in place and being used?

  YES

  NO

• 2. Are Standard Operating Procedures being practiced from receiving to storage of food and after meal service?

  YES

  NO

• 3. Are food temperatures being taken and recorded on Temperature logs?

  YES

  NO

• 4. Have all thermometers been calibration and recorded and being used properly?

  YES

  NO

• 5. Is correct sanitizing solution being used with wiping cloths at all work stations and under serving lines?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

F. WORK PLACE SAFETY

• 1. Is the back door locked?

  YES

  NO

• 2. Is back door area clean?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

G. INVENTORY MANAGEMENT

• 1. Are items stored off the floor in cooler, freezer or store room?

  YES

  NO

• 2. Is manager practicing established standards to accurately forecast, order and produce food to meet menu requirements, minimize waste and ensure {5} days of inventory?

  YES

  NO

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

  YES

  NO

H. ACCOUNTABILITY AND STANDARDS

• 1. Is the Justice For All Poster in public view?

  YES

  NO

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

  YES

  NO

• 3. Work duties posted and in use?

  YES

  NO

• 4. Are all money handling procedures in practice? {deposits, starting change audit, safe audit, daily receipt, etc.}

  YES

  NO

• 5. Is the most recent Health Department Inspection Report posted?

  YES

  NO

• 6. Are good management skills being practiced? Ordering correctly, checking inventory before ordering, Catering, Krono's, Transfer sheets. (try to keep your blue slips under control)

  YES

  NO
• Add location
  Address

• 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