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Hawthorn Senior Living
Hawthorn Senior Living
Chris Kennard

Hawthorn Senior Living

Community Culinary Visit Report

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Free Hawthorn Senior Living Checklist

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Title Page

  • D&HS Community Visit Report

  • Community

  • Conducted on

  • Completed by

  • Location

Standard items to be completed during visit

  • Are production books in use

  • Are recipes being followed per company standard?

  • Is community following low sugar dessert program

  • Is chef participating in weekly management meetings

  • Chef participating in required residents engagement activities each month (chef chat, weekly display/demo cooking, dining) with chef? Are photos sent to RC?

  • Does the community utilize and post the server, kitchen helper & PM cook timelines?

  • Are proper on boarding procedures in place at community for new residents?

  • Is the chef engaged with the sales efforts within the community? Are tours and and guest greeted and presented with a baked item from the kitchen?

  • Does the community have table linens, skirting and clips as required?

  • Are pre meal announcements to the residents and meal huddles with the staff conducted each meal as required?

  • Are all require staff serve safe certified?

    • Chef
    • Sous Chef
    • PM Cook
    • GM or AGM

  • Are all required kitchen staff members certified with the food handlers course?

  • Is the required sous chef training in place and properly recorded and updated with RC?

  • Are resident meeting notes compiled and forwarded to RC as required?

  • Are all kitchen related maintenance items quickly identified, entered into TELS and followed up on from the chef?

Sample meal

  • Was Meal consumed?

  • Was the meal garnished?

  • Was the portion size correct?

  • Was the meal at appropriate temperature?

Snack bar

  • Stocked in with appropriate signage?

  • Is the pastry case and entire area clean?

  • Is the bakery case stocked? Are Fruit & coffee supplies stocked?

  • Please include photographs of the snack bar area.

Equipment and fixtures

  • Kitchen walls and ceiling

  • Lights/sprinklers

  • Fans/Vents-free of dust

  • Counter/shelves – clean and organized

  • Floors/drains/moldings

  • Knives-clean and stored properly

  • Utensil drawers/clean and stored properly

  • Ice machine clean/scoop stored properly

  • Coffee station/clean and organized

  • Ovens and hoods

  • Steam table island

  • Heat lamp

  • Plate warmers

  • Steam kettle if equipped

  • Steamer/clean and de-limed

  • Microwave/clean inside and out

  • Toaster

  • Slicer

  • Kitchen aid/floor mixer

  • Robo Coupe/blenders

  • Cutting boards

  • Can opener/blade

  • Range

  • Flat top

  • Chargrill

  • Reach in refrigerator/including gaskets & thermometer

  • Walk in refrigerator – including gaskets & thermometer

  • Walk in freezer – including gaskets & thermometer

General cleaning and sanitation

  • Are there any cross contamination concerns

  • Cleaning logs in place and in use

  • Sanitizer & cleaning (green & red) buckets at all three stations and test strips available?

  • Cleaning chemicals/labeled and storages properly

  • Proper hand-washing procedures for staff? Our gloves in use as required?

  • Dish machine – clean,de-limed,temps

  • Chefs office/clean and organized

Ware Washing

  • Dishes clean and unbroken

  • Silverware – spot free

  • Dishwashing – no cross-contamination

  • Detergent/sanitizer levels monitored

  • Pot sink sanitizer/test strips in use

  • China/glassware/silverware inventories 150%

Food storage

  • Unused open product sealed/label

  • Scoops not stored inside ingredient bins

  • Leftovers properly cooled, recorded

  • Leftovers labeled and dated

  • Stockroom – stock off floor

  • Stockroom – required ceiling clearance

  • Dented cans – stored separately

  • Bins– clean and labeled

  • Freezer temp logs in place

  • Refrigerator temp logs in place

  • Receiving area/back door

  • Speed racks clean

  • Carts-clean/sanitized

Dining room

  • Salt & pepper shakers clean/filled

  • Tables-properly set and sanitized

  • Chairs clean and sanitized

  • Tables in rows-45 degree angle

  • Window & sills clean

  • Carpets clean & debris free

  • Proper uniform standards?

Dining & Hospitality Financials

  • Overall financial performance with food cost?

  • Are all required reports properly completed and sent on time to the RC?

  • Does the chef monitor punch detail reports for labor management? Are these reports sent in as required to the RC and management staff?

GM engagement and accountability with D&HS program

  • Is GM and AGM engaged in the dining room as required during all meal periods?

  • Is GM and AGM doing required line checks prior to service?

  • Is GM and AGM actively conducting walk-throughs in the kitchen sanitation accountability?

Other concerns

Signatures

  • General Manager

  • Community Chef

Hawthorn Senior Living
Chris Kennard

Hawthorn Senior Living

Community Culinary Visit Report

Use this Template
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