Child Nutrition Daily Operations Audit Copy

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Posters, Postings, & Signage Compliance

• Safety Box 100% updated

  Yes

  No

  N/A

• Monthly Network Poster

  Yes

  No

  N/A

• Food Safety Poster (replaces 24 Points Poster)

  Yes

  No

  N/A

• Sodexo Experience Poster (with cards)

  Yes

  No

  N/A

• Weekly Huddles signed and posted

  Yes

  No

  N/A

• Safety Topic Board

  Yes

  No

  N/A

• OSHA Certification Card

  Yes

  No

  N/A

• 8 Simple Things Poster

  Yes

  No

  N/A

• OSHA #3165 (It's the Law Poster)

  Yes

  No

  N/A

• Choking First Aid Poster

  Yes

  No

  N/A

• Civil Rights Poster ( Justice for All)

  Yes

  No

  N/A

• Fire Egress Plan

  Yes

  No

  N/A

• Disaster Plan

  Yes

  No

  N/A

• Sodexo NorAm Health & Safety Policy

  Yes

  No

  N/A

• Global Safety Policy

  Yes

  No

  N/A

• Lock Out/Tag Out Posting

  Yes

  No

  N/A

• Hazardous Chemical List

  Yes

  No

  N/A

• PPE Posting

  Yes

  No

  N/A

• Safety Pledge (signed by staff)

  Yes

  No

  N/A

• Hand Washing Policy

  Yes

  No

  N/A

• Egg Policy

  Yes

  No

  N/A

• 8 Allergen Poster

  Yes

  No

  N/A

• Banned Product List

  Yes

  No

  N/A

BOH

• Refrigerator and Freezer temperature logs completed accurately

  Yes

  No

  N/A

• Thermometers accessible, calibrated, sanitized

  Yes

  No

  N/A

• Sanitizer log completed accurately using PPM

  Yes

  No

  N/A

• Thermometer log completed

  Yes

  No

  N/A

• Proper use of gloves and hand washing observed

  Yes

  No

  N/A

• Pest control log current, issues documented

  Yes

  No

  N/A

• All chemical bottled labeled

  Yes

  No

  N/A

• MSDS log available and location known by employees

  Yes

  No

  N/A

• Floors free from slip and trip hazards

  Yes

  No

  N/A

• Equipment in good repair and clean

  Yes

  No

  N/A

• Walk-in & freezer clean and organized

  Yes

  No

  N/A

• Dates present on all containers - no product outside shelf life

  Yes

  No

  N/A

• No ice build-up observed in freezers

  Yes

  No

  N/A

• Door seals clean & good repair on cold/hot holding units

  Yes

  No

  N/A

• Non-slip shoes worn by all employees

  Yes

  No

  N/A

• Walls are clean and dust-free

  Yes

  No

  N/A

• Add media

  Media

• Ventilation outlets are clean, dust-free, and in good repair

  Yes

  No

  N/A

• Add media

  Media

• Ceilings are clean, dust-free, and in good good repair

  Yes

  No

  N/A

• Add media

  Media

• Break area organized and clean

  Yes

  No

  N/A

• No personal items in production area

  Yes

  No

  N/A

• All items present are necessary for production and service of food

  Yes

  No

  N/A

• Observed use of sanitizer solution

  Yes

  No

  N/A

• Sanitizer solution reads the correct PPM

  Yes

  No

  N/A

• Bucket 1

• Bucket 2

• Bucket 3

Storage & Receiving

• Maintain proper inventory levels - 5 days

  Yes

  No

  N/A

• All USDA commodities are left in the original container or if removed, date, lot # code and pack date

  Yes

  No

  N/A

• Food loss reports are used for damage and loss of product

  Yes

  No

  N/A

• All cases dated upon receipt from vendor

  Yes

  No

  N/A

• All product dated from broken cases

  Yes

  No

  N/A

• Correct items being ordered per menu/production

  Yes

  No

  N/A

• Shelves organized/store-fronted

  Yes

  No

  N/A

• FIFO method observed

  Yes

  No

  N/A

Menu/Production

• Production records completed daily

  Yes

  No

  N/A

• Production records match all food being served

  Yes

  No

  N/A

• Serving sizes match production records and/or recipes

  Yes

  No

  N/A

• Standardized recipes are being used correctly

  Yes

  No

  N/A

• Production records being used as a running document - no use of notebooks

  Yes

  No

  N/A

• Menu substitutions documented, added to production log

  Yes

  No

  N/A

• Waste/Left over is documented accurately

  Yes

  No

  N/A

• Production/prep is proportional to anticipated meal counts

  Yes

  No

  N/A

Cash Handling

• Deposits made daily, counted and reviewed by second party

  Yes

  No

  N/A

• All reports filed accurately, easily accessible

  Yes

  No

  N/A

• Overage/shortage log and investigations kept/done

  Yes

  No

  N/A

• End-of-Day Report printed daily

  Yes

  No

  N/A

• Edit Check Sheets are completed daily and reviewed monthly

  Yes

  No

  N/A

• All money secure from employees

  Yes

  No

  N/A

Line Signage/Decor

• Reimbursable meal identified

  Yes

  No

  N/A

• Meal definition is posted on all lines

  Yes

  No

  N/A

• Meal prices and Menus posted

  Yes

  No

  N/A

• Attractive and clean line decor in good condition

  Yes

  No

  N/A

• Sign frames and holders are clean and in good condition

  Yes

  No

  N/A

Service Line

• Emergency student roster present at cash stand

  Yes

  No

  N/A

• All food and condiments are presented attractively

  Yes

  No

  N/A

• No foil, plastic film, empty or soiled pans, empty wells

  Yes

  No

  N/A

• Choices maintained throughout entire service period

  Yes

  No

  N/A

• Cashier station maintained with proper security

  Yes

  No

  N/A

• Appearance of food and condiments is fresh and appealing

  Yes

  No

  N/A

• Batch cooking practiced and observed

  Yes

  No

  N/A

• Proper presentation is checked before each serving period

  Yes

  No

  N/A

• Serving lines and floors kept clean throughout service

  Yes

  No

  N/A

• Sanitary gloves and serving utensil use observed

  Yes

  No

  N/A

• All surfaces kept clean throughout service

  Yes

  No

  N/A

• Observed use of sanitizer

  Yes

  No

  N/A

• Holding temperatures maintained

  Yes

  No

  N/A

• Entree 1

• Entree 2

• Vegetable, hot

• Vegetable, hot

• Vegetable, cold

• Vegetable, cold

Vending

• Is a vending program in place at this campus?

  Yes

  No

  N/A

• Are the products FMNV compliant?

  Yes

  No

  N/A

• Are the product sizes compliant for HUSSC/AHG?

  Yes

  No

  N/A

• Are the machines accessible to students?

  Yes

  No

  N/A

• Are the machines on timers?

  Yes

  No

  N/A

• Are the machines accessible during meal periods?

  Yes

  No

  N/A