Foodie QA Report

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Purchasing & Storage

• Local, seasonal products evident?

  Yes

  No

  N/A

• Minimal processed foods (very limited prepared or processed foods in store room, freezer)

  Yes

  No

  N/A

• Can the Cans: only legumes, tomato products, beets for salad bars, artichoke hearts

  Yes

  No

  N/A

• NO frozen vegetable blends, squashes, whole baby carrots

  Yes

  No

  N/A

• Limited products from non-approved vendors

  Yes

  No

  N/A

• Inventory levels, overstocked?

  Yes

  No

  N/A

• Storage areas clean, organized, and would have 0 criticals (covered, labeled,dated, temps, proper shelving)

  Yes

  No

  N/A

• Remote storage areas secured

  Yes

  No

  N/A

Menu

• Time spent on weekly menu planning evident?

  Yes

  No

  N/A

• Popularity: menu offerings in line with customer demographics / preferences

  Yes

  No

  N/A

• Healthier Options at each meal

  Yes

  No

  N/A

• Some "WOW" element evident at each meal

  Yes

  No

  N/A

• Seasonal Menu Planning: use of menu options / alternates matching season

  Yes

  No

  N/A

• Fresh, local, scratch menu items

  Yes

  No

  N/A

• Monotony Breakers & Theme Meals: MB's min 2 per week ; TM's min 1 per month

  Yes

  No

  N/A

General Preparation

• Are recipes: easily accessible in hard copy (in work areas) to employees? Scaled properly? Measurements converted for easy usability? Executed correctly, as evidenced by a consistent product?

  Yes

  No

  N/A

• Production notes: filled in, available, correct, used, recorded each meal

  Yes

  No

  N/A

• Proper knife / slicer handling & cuts

  Yes

  No

  N/A

• Temps taken, recorded, corrected

  Yes

  No

  N/A

• Quantity Control: batch cooked, as close to service as possible

  Yes

  No

  N/A

• Back-ups planned: substitutions equal or better quality & popularity

  Yes

  No

  N/A

• Leftovers: too much? recorded properly?

  Yes

  No

  N/A

• Thoughtful, creative use of leftovers & older fresh veggies / fruits

  Yes

  No

  N/A

• Line-ups each shift ; production meetings daily (talk it, taste it, plan it?)

  Yes

  No

  N/A

Specific Preparation

• Soups: homemade, proper consistency, proper thickener, small dices

  Yes

  No

  N/A

• Fruits: fresh, seasonal,variety, no rinds, crisp, no bruises / uglies, no stickers, right cuts

  Yes

  No

  N/A

• Meats: properly cooked, seasoned, sliced

  Yes

  No

  N/A

• Limited fried foods: mostly roasted, baked, steamed

  Yes

  No

  N/A

• Hot sauces: as menued, scratch, proper consistency, proper thickener, properly seasoned, complimenting entree

  Yes

  No

  N/A

• Casseroles: scratch, uniform cuts, carefully mixed & seasoned, pans not too full, cheese on last few minutes

  Yes

  No

  N/A

• Vegetables: mostly fresh, some frozen, none canned

  Yes

  No

  N/A

• Vegetables: uniform cuts, right cuts

  Yes

  No

  N/A

• Vegetables: properly seasoned & complimenting garnish

  Yes

  No

  N/A

• Vegetables: batched, not overcooked

  Yes

  No

  N/A

• Starches: never instant, proper consistency

  Yes

  No

  N/A

• Salads: small cuts, crisp, colorful, MG style, seasonal ingredients, creative leftover use

  Yes

  No

  N/A

• Cold Sauces / Dressings / Vinaigrettes: menu standards followed, scratch made

  Yes

  No

  N/A

• Deli: meats thinly sliced, small quantities, layered with paper

  Yes

  No

  N/A

• Breads: some scratch or speed scratch, day of baked / baked off, served warm, proper sizes and slicing, always WW options

  Yes

  No

  N/A

• Homemade desserts

  Yes

  No

  N/A

Presentation & Serving

• Staff: clean crisp proper uniforms including aprons, smiles, friendly helpful voices, knowledgeable

  Yes

  No

  N/A

• Soups: never 2 cream or 2 meat, cracker variety rotated, other appropriate toppings, signage

  Yes

  No

  N/A

• Fruits: attractively displayed, properly abundant, center stage

  Yes

  No

  N/A

• Main Line: lay-out planned ahead, full line, no empty wells/spaces, limit full line pans (more: ½, ⅓, ¼), varying height, attractive correct vessels/utensils

  Yes

  No

  N/A

• Main Line: colorful, MG style garnishes, WOW looking

  Yes

  No

  N/A

• Panning / Plattering: no nasty pans, not overflowing or “smished”

  Yes

  No

  N/A

• Panning / Plattering: items carefully shingled or stacked (not randomly piled)

  Yes

  No

  N/A

• Condiments / Sauces: hot and cold "on the side", correct items, complimenting & appealing

  Yes

  No

  N/A

• Action / FFY happening

  Yes

  No

  N/A

• Salad Bar: standards followed, interesting seasonal variety of composed salads, fresh toppings & greens, dressing variety, great condiments, WOW

  Yes

  No

  N/A

• Deli Bar: attractive set-up, correct pans, served cold, meat quality & care excellent, cool cheeses, condiments & toppings, interesting variety of breads/rolls, always WW

  Yes

  No

  N/A

• Breads & Condiments: attractively presented, appealing, warm

  Yes

  No

  N/A

• Desserts: uniformly cut, carefully plattered / plated, garnished, attractive displayware, station & item WOW

  Yes

  No

  N/A

• Signature Fruit & Yogurt Bars: fresh, frozen & dried fruits, yogurt, homemade granola

  Yes

  No

  N/A

• Beverages: 100% juices (oj / apple), MG hydration station, proper beverage condiments, good overall variety

  Yes

  No

  N/A

• Timing: hot food out at last possible minute

  Yes

  No

  N/A

• Before & During Meal: temperatures - taken, recorded, corrected

  Yes

  No

  N/A

• During Meal: food replaced frequently, no dumping, always fresh pans after "lulls", stirred often, wiping & sweeping constantly

  Yes

  No

  N/A

• End of Meal: last customers fresh quality food

  Yes

  No

  N/A

• End of Meal: proper clean-up procedures

  Yes

  No

  N/A

Marketing & Communication

• Line signage: vegetarian, vegan, lowfat, healthier on menu & individual signs

  Yes

  No

  N/A

• Local signage: local offerings clearly signed (including farm / source when possible), MG "what's local/seasonal" poster prominently displayed

  Yes

  No

  N/A

• Posted menus: daily on / near line, in frames, accurate, attractive, professional

  Yes

  No

  N/A

• Bulletin boards: attractive, current, fun, informative, lots about food

  Yes

  No

  N/A

• Feedback station: comment cards stocked, used, responded to

  Yes

  No

  N/A

Sustainability

• Trace-back log in place

  Yes

  No

  N/A

• Recycling the GAPP (glass, aluminum, paper (cardboard), plastic)

  Yes

  No

  N/A

• Thawing under refrigeration, not under running water

  Yes

  No

  N/A

• Limited disposables or using eco-friendly products

  Yes

  No

  N/A

• Fryer grease to biofuel

  Yes

  No

  N/A

• Garden: at least containers

  Yes

  No

  N/A

• Conserving energy: turning off lights, turning on ovens only when need, closing fridge/freezer doors, id'ing inefficient equipment to DM/client?

  Yes

  No

  N/A

• Signage / messaging about sustainability

  Yes

  No

  N/A

• Food donation plan: only if can’t reuse & only what is safe

  Yes

  No

  N/A

• Composting pre-consumer material

  Yes

  No

  N/A

Safety

• Gloves or tongs in use when handling ready-to-eat foods

  Yes

  No

  N/A

• Temps: walk-ins, reach-ins, dishmachine, food - records indicate proper procedures

  Yes

  No

  N/A

• Employees practice "clean as you go"

  Yes

  No

  N/A

• Hand sinks: adequately stocked with soap & paper towels in appropriate dispenser? Used only for hand washing? Clean?

  Yes

  No

  N/A

• Hand-washing reminder signs: posted appropriately (bathrooms & hand-washing sinks)

  Yes

  No

  N/A

• No eating at work stations; beverages covered

  Yes

  No

  N/A

• Sanitizer buckets *everywhere*: kitchen & dining room

  Yes

  No

  N/A

• Foods put away immediately, not after meetings or eating

  Yes

  No

  N/A

• Food properly stored in storage areas (heirarchy)

  Yes

  No

  N/A

• Food in all storage areas properly covered, labeled, dated with use by date

  Yes

  No

  N/A

• Cleaning lists in place, used, verified by MOD

  Yes

  No

  N/A

• All staff in safe shoes, including management

  Yes

  No

  N/A

• Knife skills - proper practice, training evident

  Yes

  No

  N/A

• Wet Floor signs used

  Yes

  No

  N/A

• Clean mopheads, brooms, dustpans

  Yes

  No

  N/A

• Carts: never used without cleaning first

  Yes

  No

  N/A

1 Minute Assessment

• Core Values+ in action

  Yes

  No

  N/A

• Spotlessly Clean

  Yes

  No

  N/A

• Food Safe

  Yes

  No

  N/A

• All Areas: organized, efficient, good working order (including offices & storage)

  Yes

  No

  N/A

• Lots of fresh, local, scratch

  Yes

  No

  N/A

• Great looking & tasting food

  Yes

  No

  N/A

• Crisp & current MG Style menus, stations, wares

  Yes

  No

  N/A

• Well groomed staff in crisp, clean MG uniforms

  Yes

  No

  N/A

• Happy, friendly, knowledgeable, well trained staff

  Yes

  No

  N/A

• Proper (current MG) systems in use / evident everywhere

  Yes

  No

  N/A