DINNER AUDIT - CB VILLAGE

• Document No.

• DINNER AUDIT - CHICHESTER

• Conducted on

  Date

Team appearance, PPE and Professionalism

• Use of gloves is evident including cut gloves. Regularly changed throughout service and between food handling and cleaning duties

  Yes

  No

  N/A

• Hats / hair nets are worn and hair management program is in place (long hair and facial hair)

  Yes

  No

  N/A

• Staff are presentable with correct uniform, shirt tucked in and apron worn?

  Yes

  No

  N/A

• Name badges worn or Name embroderred on shirt/jacket.

  Yes

  No

  N/A

Cutlery, Crockery and accessories.

• Crockery and cutlery clean and well stocked

  Yes

  No

  N/A

• Salt & Pepper shakers, toothpick holders and serviette dispensers clean and stocked. Each table has a complete set.

  Yes

  No

  N/A

Team service

• Was the buffett selection constantly replenished and garnished to ensure food presentation is maintained to be fresh throughout the service and it looks appertising and is cooked and presented well. Items are replenished on a timely basis and trays changed and dishes stirred regularly - wet dishes, soup, gravy, custard etc.

  Yes

  No

  N/A

• Bain Marie and surrounds present to a high standard - spills are cleaned up on floor immediately

  Yes

  No

  N/A

• Team appears friendly and providing a high level of hospitality. Residents ordering from the grill have orders taken promptly and politely.

  Yes

  No

  N/A

• Ambiance is actively managed including TV / radio volume and room temperature

  Yes

  No

  N/A

• Tables and chairs are actively managed throughout service and wiped down regularly. As a minimum every 15 mins during service periods.

  Yes

  No

  N/A

• Meal preparation is continously supervised by contractor senior catering personell and each food service point is adequately attended and supervised at all times during service period.

  Yes

  No

  N/A

• Cook to Order items available up to 15 minutes before end of service.

  Yes

  No

  N/A

• Dinner Meal Hours open for service on time and full menu range maintained between 1600-2000

  Yes

  No

  N/A

Food Safety

• Hot dinner service - service temperature of food is above 60 degrees and is checked and recorded on a regular basis during service period.(minimum 2 hourly)

  Yes

  No

  N/A

• Cold food service - service temperature of food is below 5 degrees and is checked and recorded on a regular basis during service period.( Minimum 2 hourly.)

  Yes

  No

  N/A

• Food safety - evidence of active allergen management notifications to residents including dish specific labelling. Ensure labelling matches allergen reference sheet.

  Yes

  No

  N/A

• Are special residents dietary and nutritional needs catered for and menus available to suit. Eg Gluten free, lactose intolerance, other allergens?

  Yes

  No

  N/A

Menus and Health

• Is the menu current and all dishes as per the current cyclic menu? Is menu being cycled every 3 months with new menu commencing 1 Dec, 1 March, 1 June and 1 Sept. Are the 5 week cycle menus displayed in the dining room?

  Yes

  No

  N/A

• Are alternating theme nights scheduled once a week? Eg Carvery, BBQ, fully Themed menu and Seafood night.

  Yes

  No

  N/A

• Professional signage should be in place which supports scope of works, Village Rules and Guidelines and HACCP requirements i.e. removal of hot food from Dining room.

  Yes

  No

  N/A

• Are Healthy lifestyle considerations being observed and does each primary dish have a health rating indicator and are these indicators correct?

  Yes

  No

  N/A

Food Labelling

• Are all labels professionally prepared - none handwritten and no writing appears on the sneeze guard.

  Yes

  No

  N/A

• Are food flavours well labelled - review yogurts and bakery products (not just "crib cake")

  Yes

  No

  N/A

Scope Selections

• Are Cooked-to-order steaks and fish or chicken available? Are steaks a minimum 250gm grilled weight and a selection of prime cuts, rump, porterhouse and scotch fillet varied daily?

  Yes

  No

  N/A

• Two (2) potato selections matched to the dishes on that night if shown on approved menu.

  Yes

  No

  N/A

• Choice of 4 hot vegetables - (minimum 3 x fresh and 1 x frozen) with emphasis on compound vegetable dishes, fresh green vege andbe freshly cooked throughout service period to reduce nutritional loss. Vegetables should compliment main dishes and be varied in colour.

  Yes

  No

  N/A

• 1 x Soup choice made fresh daily and served with fresh bread, butter portions, and croutons.

  Yes

  No

  N/A

• 1 x Roast carvery choice with roasts not to be to under or over cooked. If appropriate a choice should be offered -eg roast beef should be offered from medium rare to medium well done to give residents a choice. Crumbed or battered fish must be made available each Friday.

  Yes

  No

  N/A

• 1 x Grill choice such as snitzel, pork chops, lamb chops, burgers etc. Items should be grilled or shallow fried as appropriate (not oven baked or deep fried) Grilled fish must be made available each Friday.

  Yes

  No

  N/A

• 1 x Pasta, noodle or compound rice dish daily. Items such as pasta bakes, lasagna, fried rice, risottos etc.

  Yes

  No

  N/A

• 1 x Vegetarian dish. Should be a high quality dish utilising high protein components such as lentils and pulses.

  Yes

  No

  N/A

• 1 x Wet Dish selection to include accompaniments where applicable eg rice, pappodums, chutneys etc. A seafood wet dish to be provided once per week as minimum.

  Yes

  No

  N/A

• Cold meat selection minimum 6 cold meat choices (3 roast, 3 small goods)

  Yes

  No

  N/A

• Selection of at least 8 different varieties of salad and salad vegetables. Salad selection should be designed to accompany the evening meal choice and the selection shall vary from that provided for buffet crib as to avoid repitition.

  Yes

  No

  N/A

• Full range of beverages including milo, tea, coffee (instant and decaf) plus speciality teas as a min. green, jasmine, lemon plus one other eg Earl grey etc

  Yes

  No

  N/A

• Fresh chilled full cream milk, low fat, soy and skim is available.

  Yes

  No

  N/A

• A full range of salad dressings (including low fat), quality olive oil and variety of vinagers are provided as well as condiments, sauces, pickles, chutneys, mustards, spreads, jams, toppings etc. All are refrigerated as required.

  Yes

  No

  N/A

• Butter and table margarine is available and is polyunsaturated and salt reduced.

  Yes

  No

  N/A

• Dessert choice reflects cyclic menu and weekly dessert menu is displayed. As minimum to include a selection of 1 cold trifle/jelly, 1 hot dessert, 2 fresh cake and a varied selection of pastries and cakes/slices.

  Yes

  No

  N/A

• Selection of ice cream flavours (minimum 5) one to be vanilla plus a low fat ice-cream choice.

  Yes

  No

  N/A

• Cheese board selection of minimum 4 high quality cheeses such as blue vein, Camembert,Brie and Vintage tasty.To be served with a selection of crackers and antipasto items along side.

  Yes

  No

  N/A

• Selection of four fresh fruits (apples and oranges plus 2 seasonal)

  Yes

  No

  N/A

• Fresh Bread Menu to include white, wholemeal, rye, multigrain and bread roll selection with Daily Fresh Kitchen baked bread also to be available.

  Yes

  No

  N/A

• Selection of 3 x cordials, plus one diet cordial and fresh chilled water.

  Yes

  No

  N/A