Child Nutrition Services - duplicate

• Document No.

• Cafeteria Operation Review

• School

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager's Name

• Review Period

  August-December

  January-June

A. COMPLIANCE

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

  YES

  NO

• 2. Are production records used as a 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. Do production record meal count totals match point of sale meal count report totals?

  YES

  NO

• 5. If menu substitutions are made, has approval from Registered Dietitian been obtained?

  YES

  NO

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

  YES

  NO

• 7. Is the planned and printed menu served?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

• 11. Are cashiers correctly counting and claiming ITEMS for breakfast and COMPONENTS for lunch?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

• 16. Is the Chocking Poster visible in cafeteria?

  YES

  NO

• 17. 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

B. QUALITY FOOD PRODUCTION

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

  YES

  NO

• 2. Are recipes printed and provided to employees for correct food production?

  YES

  NO

• 3. Are product instructions being followed as per manufacturer's instructions?

  YES

  NO

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

  YES

  NO

• 5. Is the manager monitoring during food production periods?

  YES

  NO

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

  YES

  NO

• 7. How does the manager check and confirm quality standards before food is placed on the serving line?

  YES

  NO

• 8. Is Just-In-Time production being practiced?

  YES

  NO

• 9. Is potable water available for all students at breakfast and lunch?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

C. MARKETING, MERCHANDISING, CUSTOMER SERVICE AND ESTABLISHED STANDARDS

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

  YES

  NO

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. 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 HACCP logs?

  YES

  NO

• 4. Have all thermometers been verified for calibration and 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 ice machine free of slime and scoop properly stored?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

• 12. Are All HACCP logs completed and correct?

  YES

  NO

F. WORK PLACE SAFETY

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

  YES

  NO

• 2. Is back door area clean?

  YES

  NO

• 3. Is the 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?

  YES

  NO

• 3. 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

• 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 completed and attached to production records?

  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 schedules posted and in use?

  YES

  NO

• 7. Is PPP, Computer Reference Guide, HACCP Binder, Financial Binder and Employee Handbook readily available, up to date and in use?

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

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

  YES

  NO

• 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