FQA Assessment

• 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

  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, or whole baby carrots

  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

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

  Yes

  No

  N/A

General Preparation & Quality Controls

• Recipes used consistently and properly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Cooks: Temps taken, recorded, corrected

  Yes

  No

  N/A

• Quantity Control: batch cooked, as close to service as possible, not too much

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Timing: hot food out at last possible minute

  Yes

  No

  N/A

• Staff demonstrating basic knife skills: safety; technique, tools & storage

  Yes

  No

  N/A

• Playbooks: hanging & being used

  Yes

  No

  N/A

• Line-ups before meal - "talk it, taste it, plan it"

  Yes

  No

  N/A

• During Meal: food replaced frequently, no dumping, fresh pans after "lulls," stirred often, clean as go

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitizer buckets *everywhere*: kitchen & dining room

  Yes

  No

  N/A

• Thawing under refrigeration, not under running water

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Composting anything

  Yes

  No

  N/A

Specific Preparation

• Soups: homemade, proper consistency, proper thickener, proper cuts

  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: scratch, proper consistency, properly seasoned, as menued, compliments entree

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Vegetables: proper cuts; seasoning; cooking methods; garnish

  Yes

  No

  N/A

• Starches: never instant, proper consistency

  Yes

  No

  N/A

• Breads: scratch/speed scratch, baked day of, served warm, proper size, WW options

  Yes

  No

  N/A

Menu & Presentation

• Menu WOW and balance - popular + healthful

  Yes

  No

  N/A

• Main Line: no empty wells/spaces, limited full-sized pans, varying heights, colorful, garnished

  Yes

  No

  N/A

• Panning: no crusty pans, not overflowing, not “smished”, shingled or neatly stacked

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Salads: right cuts, crisp, colorful, MG style, seasonal ingredients, creative leftover use, new standards/templates used

  Yes

  No

  N/A

• Deli Bar: appealing variety, quality meats, thinly sliced, small quantities, paper layered, cool cheeses, condiments & toppings, interesting breads/rolls, WW option

  Yes

  No

  N/A

• Action / FFY happening

  Yes

  No

  N/A

• Desserts: homemade , uniformly cut, carefully plattered

  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 infused waters, proper beverage condiments, good overall variety

  Yes

  No

  N/A

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

  Yes

  No

  N/A