Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Cross Check Audit Retail Full Service 2024
Service
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Were employees observed acknowledging (hello, welcome, how can I help, etc.) customers?
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Were employees observed assisting each other (building orders, assisting with set up, running for each other, etc.) during set up and/or service?
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Were employees observed thanking or acknowledging customers after service was provided?
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Was the food prepared in the way the evaluator ordered?
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Were employees dressed in the appropriate uniform including black pants, and chef coats or collared shirts?
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Were all employees wearing their hospital badge, and was the badge worn above the employee's waist?
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Was evaluator able to easily find the hours of operation (posted, intranet, social media) within five (5) minutes?
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Were cashiers processing transactions efficiently (2 - 3 per minute)?
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Did the self-checkout terminal prompt for a receipt?
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Were receipts automatically provided or offered for all products and services?
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Were all employees familiar with products and services offered or would they attempt to “find out” if a question was not able to be answered?
Marketing / Communication
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Was sampling encouraged utilizing sampling signage?
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Was there pricing signage for all menu items offered?
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Did the posted price match the POS signage price?
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Do product names on PIDs match the names on any signage (including digital or print)?
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Do calorie counts on PIDs match the calorie counts on any signage (including digital or print)?
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Did the posted price match the POS signage price?
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Did the posted price match the POS signage price?
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Were all beverages within date (no expired beverages)?
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Were digital menu boards functional?
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Was the manager maintaining a log of Retail Rallies for the past thirty days?
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Were there menu item identifiers, labeled with calories per serving, present for all menu items?
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Was there a customer feedback program in place with intuitive instructions for the customer?
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Was the essential signage posted at the grill? (Consumer Advisory, Allergen, Hamburgers Fully Cooked)
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Was the station/concept signage in the servery area clean?
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As a value for the customer, was a bundled combo available at a reduced price that at breakfast included a Breakfast Sandwich and hand fruit and an Entrée and a side at lunch?
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Were LTO (limited time offers) promoted in the café servery?
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Is the correct weekly menu with nutritional information posted on the café webpage?
Food Presentation / Quality
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Did Morrison ensure that all food offered in retail establishments were labeled with portion size, calories, fat, sodium, and allergens including wheat, milk, soy, peanut, tree nuts, egg, fish, shellfish, made without gluten?
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Were all retail snacks removed from their original box and displayed in appropriate smallwares?
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Did Morrison ensure that menu items offered in the cafes were labeled with calories per serving?
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Were cold food items put out more than 30 minutes ahead of service?
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Were hot food items put on the line more than 15 minutes ahead of service?
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Were cold items 41 degrees or below?
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Were cold items 41 degrees or below?
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Were cold items 41 degrees or below?
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Were hot items 135 degrees or above?
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Were hot items 135 degrees or above?
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Were hot items 135 degrees or above?
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Were grill items cooked fresh and not prepared ahead of time and held in broth?
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Did the grill items appear / look fresh?
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Were whole grain buns the default offering?
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Were egg whites advertised on AM Breakfast grill signage?
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Were whole grain breads available for breakfast (English muffins, bagels, breads)?
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Were buns toasted at the grill?
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Did the taste of the in-house prepared grill item match menu board description and taste flavor profile?
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Were standard grill items and/or main station items delivered in 10 minutes or less once ordered from the staff behind the line?
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Were crushed red pepper and parmesan cheese available when pizza was served in packets or bulk?
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Did the deli items appear / look fresh?<br>
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Was whole wheat bread or whole wheat tortillas available at the deli?<br>
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Were half sandwiches available to order?<br>
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Is low-fat mayo the standard for all sandwiches?<br>
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Was at least one (1) vegetarian deli option available for purchase? <br>
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Was the vegetarian option included in the menu or other marketing?<br>
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Were at least three (3) varieties of whole fresh fruit available?<br>
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Did the entrées appear / look fresh?<br>
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Did the taste of the in-house prepared entrée station item match menu board description and taste flavor profile? <br>
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Did the vegetables appear / look fresh?<br>
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Did the taste of the in-house prepared entrée station vegetables match menu board description and taste flavor profile? <br>
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Did the desserts look / appear to be fresh?<br>
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Did the taste of the in-house prepared dessert station item match menu board description and taste flavor profile? <br>
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Did the soups look / appear to be fresh?<br>
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Did stations that offered samples have the appropriate supplies and tools available? (souffle cups, cocktail napkins, etc.)<br>
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Was at least one (1) hot cereal available for purchase?<br>
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Did the soup ladles have heat resistant handles?<br>
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Was the soup temperature documented every two (2) hours of service?<br>
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Did the taste of the in-house prepared soup station item match menu board description and taste flavor profile? <br>
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Were crackers stocked and available at the soup area? (low sodium crackers are not required)<br>
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Did the composed salads look / appear to be fresh and were they labeled with calories per measure?<br>
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Were 50% of dressings offered light or vinaigrette?<br>
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Was low-fat or unsweetened yogurt available?<br>
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Were all dressings labeled to include calories per measure?<br>
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Was at least one (1) bean or legume available on the salad bar?<br>
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Was at least one (1) dried fruit topping available on the salad bar?<br>
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Were servery serving vessels used adhering to operator retail and culinary standards?<br>
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Did portions served match the weight of the nutritional description? (weigh portions and match weight to menu signage or recipe)<br>
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In operations that have a dining room and the proper warewashing equipment, was food served on china and not on disposables?<br>
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Were advertised menu offerings available throughout the meal period (no run outs or substitutions) excluding LTO's?<br>
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Were at least one (1) milk alternatives available for customers? (Does not apply to coffee service)<br>
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Was 100% fruit juice offered?<br>
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Was juice of 12 oz or less offered?<br>
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Were both decaffeinated coffee and decaffeinated hot tea available for purchase?<br>
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Was the service area stocked throughout service?<br>
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Did the Grab-n-Go fresh food look / appear fresh?<br>
Wellness Initiatives
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Was digital signage or a cling used to advertise monthly water promotion.<br>
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Were sugar-free syrup and sugar-free jelly available?
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Did Healthy You items comprise 50% of offerings and were the Healthy You items identified and promoted?<br>
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Was at least one (1) lean protein available on the salad bar? (tuna, chicken, turkey, tofu)<br>
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Were at least found (4) deep-colored raw vegetables available on the salad bar? (peppers, carrot, broccoli, beets, etc.)<br>
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Was at least one (1) vegetarian soup available? If not available on the service line, did signage indicate vegetarian options were available?<br>
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Was the Healthy You criteria posted and being used to identify healthy eating options?<br>
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Were at least 50% of Grab-n-Go sandwiches or wraps offered on wheat or whole grain breads?<br>
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Do 100% of snacks offered at the register meet Healthy You criteria?<br>
Technology
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Was POS technology working properly during observation period?<br>
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Was there a remote ordering platform (kiosk or mobile app)? Was it easy to use?<br>
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Was the meal/item delivered as ordered through the remote ordering platform (kiosk or mobile app)?<br>
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Did the meal/item delivered as ordered through the remote ordering platform (kiosk or mobile app) arrive within 5 - 7 minutes of order being placed?<br>
Cleanliness / Organization
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Was there evidence of Morrison cleaning behind the serving line walls up to 5 feet daily?<br>
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Was there evidence of Morrison cleaning kitchen walls up to 5 feet weekly as needed?<br>
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Was there evidence of Morrison completing waste removal (to dumpster/or designated pickup point) daily?<br>
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Was there evidence of Morrison cleaning serving line floors (kitchen side) daily and as needed?<br>
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Was there evidence of Morrison cleaning the serving line counters daily and as needed?<br>
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Was there evidence of Morrison removing waste to dumpster (during and after service hours) daily?<br>
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Was there evidence of Morrison performing daily cleaning as needed?<br>
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Was there evidence of Morrison cleaning kitchen, refrigerators and freezer equipment daily?<br>
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Was there evidence of Morrison cleaning worktops, counters, and cabinets daily?<br>
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Was there evidence of Morrison cleaning storage area floors and walls up to 5 feet weekly and as needed?<br>
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Was there evidence of Morrison cleaning storage area shelving, worktops, and cabinets as needed?<br>
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Were cashier stands organized, clean, free from debris?<br>
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Was regular cleaning and maintaining of fountain soda units observed during the meal period?<br>
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Was regular cleaning and maintaining of hot beverage stations observed during the meal period?<br>
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Were straws available by request only?<br>
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Was regular cleaning and maintaining of condiment areas observed during the meal period?<br>
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Were drip trays used with pump condiment dispensers? (Paper towels and napkins may not cover drip trays.)<br>
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Was flatware displayed inverted or in dispensers?<br>
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Was silverware available in addition to plasticware?<br>
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Were both 8oz and 12oz or 16 oz soup containers available with appropriate lids?<br>
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Were bottled water selections placed at eye level?<br>
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Were beverage / Grab-n-Go coolers clean and free of debris?<br>
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Was regular cleaning and maintaining of servery glass observed during the meal period?<br>
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Were Servery station millwork fronts clean & free from soil build up?<br>
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Was regular, daily, cleaning and maintaining of service side floors and equipment observed during the meal period?<br>
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Was regular cleaning, pick-up, spot mopping and maintaining of customer side floors observed during the meal period and on a daily basis?<br>
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Was there evidence of Morrison cleaning dining/floor station area equipment, table tops, bussing, and spill clean ups during and at the end of service hours daily? <br>
Administration / Procedures
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Does the manager maintain a folder with responses to feedback comments/requests?<br>
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Were all of the appropriate labor law posters displayed?<br>
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Were all FF&E items clean and regularly maintained by the operator?<br>
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Were all FF&E items operational or was there evidence a work order has been submitted for repair?<br>
Safety / Food Safety
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Are the hand sinks being used for used for hand washing only?<br>
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Are all hand sinks working and supplied properly (paper towels, hot water, soap, signage)? Signage: "Employees must wash hands before returning to work."<br>
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Were wet floor signs available for liquid spills?<br>
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Were all HACCP logs hidden from customer view?<br>
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Were temperature logs for front of house cold storage units completed each day (fully and consistently) at Deli?<br>
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Were food temperature logs for high risk items (proteins, in-house prepared items) completed each day (fully and consistently) at Deli?<br>
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Were temperature logs for front of house cold storage units completed each day (fully and consistently) at Grill?<br>
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Were food temperature logs for high risk items (proteins, in-house prepared items) completed each day (fully and consistently) at Grill?<br>
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Were backup thermometers available in all coolers? This does not include the manufacturer's installed / electronic thermometers.<br>
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Were temperature logs for front of house cold storage units completed each day (fully and consistently) at Salad?<br>
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Were food temperature logs for high risk items (proteins, in-house prepared items) completed each day (fully and consistently) at Salad?<br>
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Were temperature logs for front of house cold storage units completed each day (fully and consistently) at Entree?<br>
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Were food temperature logs for high risk items (proteins, in-house prepared items) completed each day (fully and consistently) at Entree?<br>
Added MISC
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Did all barcodes scan properly at the self-checkout station?<br>
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Were you able to customize / modify the order on the ordering kiosk exactly how you wanted to?<br>
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Were self-checkout transactions completed in under one (1) minute?<br>
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How long was the wait between ordering and receiving your meal?<br>
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Was there evidence of the employees engaging and promoting menu items or specials of the day (i.e. introducing, educating, etc.)? <br>
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When prompted with an allergen question, could employees respond appropriately and provide alternative food options if needed? <br>
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Was the presentation of the ordered food acceptable?<br>
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Was the food served at the proper temperature? <br>
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Did the taste/flavor of the product meet evaluator expectations? (I.e. Bland, Fresh, Soggy, Dry)<br>
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Does entry way welcome signage communicate daily specials / promotions?<br>
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Were employees observed offering samples to customers as appropriate?<br>
