Food Operations Self Audit new

1.1) Onboarding and offboarding (CRITICAL)

1.2) Feedback and hospitality

1.3) Procurement Principles

1.4) Completion of QBR

1.5) Financial template accurate

1.6) Periodically reports

1.7) Supplier Registration

1.8) Storage rooms: Order and tininess

1.9) Audit tracking

1.10) Percentage of healthy food

1.11) Sustainable food

1.12) Percentage locally produced ingredients

1.13) Environmental policy

1.14) Health & Safety

2.1) Brand / concept compliance (CRITICAL)

2.2) Kitchen: Organization and cleanliness

2.3) Dining Area: Order and tidiness

2.4) Dishwashing areas: Organization and cleanliness

2.5) Serving area: Order and tidiness

2.6) Menu planning and composition of offerings

2.7) Portion Size

2.8) Staff Appearance

2.9) Service wares

2.10) Condiments

2.11) Food Presentation

2.12) Menu labeling (CRITICAL)

2.13) Temperature (CRITICAL)

2.14) Line flow / Queue Management

2.15) Way finding

2.16) Guest engagement

2.17) Language

2.18) Googley Food Experiences

2.19) Communication with Googlers

2.20) Operating hours

2.21) Food Quantity and Availability

2.22) Employee knowledge of menus, composition meals and (healthy) options

3.1) At least five fresh vegetable and/or fruit options are present in the MK

3.2) A fresh vegetable or fruit item is present at eye level. (As you walk into each MK.)

3.3) A fresh vegetable or fruit option is present in the refrigerator

3.4) There are fresh vegetables or fruit options available in the same location as snack items

3.5) Candy/confectionary/chocolate are available in bulk dispensers or pre-portioned single serving packages. (If available in bulk dispensers the utensil for serving and the to-go containers are sized for single servings.)

3.6) Candy/confectionary/chocolate are located in hard to see, reach, and find locations.(Found in frosted containers, closed drawers or on the bottom shelves.)

3.7) Refrigerators are organized with product labels fronted and rotated

3.8) Only Google Food approved signage is present.(Old approved signage showing unhealthy food or other outdated information is also not present.)

3.9) Any recall information signs found on the refrigerators are on hook signage in front of product void. (Recalled product storage area now empty.)

3.10) Refrigerator glass is frosted to cover heavily sweetened beverages as well as leftovers and food from home

3.11) Dirty dishes, garbage, compost, recycling and any other waste products associated with food production are located in areas that minimize the visibility.

3.12) MK - order and tidiness

3.13) Self service counters and equipment are clean and in good shape.

3.14) Soap and towels in place

3.15) Cleaning utensils (brooms, mops, vacuum cleaners, etc.) are properly stored

3.16) Small ware, single service items and condiments. (CRITICAL)

3.17) Planogram being followed

3.18) Nutritional information and guidelines posted

3.19) Products are attractively presented with health(ier) products easily accessible (taking into account the spacial design).

3.20) All employees uniforms are clean

3.21) Language