Information
-
Document No.
-
Hamilton Dinner Audit
-
Tap to enter information
-
Conducted on
-
Tap to enter information
-
Location
-
Personnel
Team appearance, PPE, and professionalism
-
Use of gloves is evident including cut gloves. Regularly changed throughout service and between food handling and cleaning duties.
-
Hats/hair nets are worn and hair management program is in place (long hair and facial hair)
-
Staff are presentable with correct uniform, shirt tucked in and apron worn?
-
Name badges worn or name embroidered on shirt/jacket
Cutlery, Crockery, and accessories.
-
Cutlery and crockery clean and well stocked.
-
Salt & Pepper shakers, toothpick holders and serviette dispensers clean and stocked. Each table has a complete set.
Team Service
-
Was the buffet selection constantly replenished and garnished to ensure food presentation is maintained and fresh throughout service. Items are replenished on a timely basis and trays changed and dishes stirred regularly - wet dishes, soup, gravy, custard etc.
-
Bain Marie and surrounds presented to a high standard - spills are cleaned up on floor immediately.
-
Team appears to be friendly and providing high level of hospitality. Residents ordering from the grill have orders taken promptly and politely.
-
Ambiance is actively managed including TV/radio volume and room temperature.
-
Tables and chairs are actively managed throughout service and wiped down as a minimum every 15 minutes.
-
Meal preparation is continually supervised by contractor senior personnel and each food service point is adequately attended and supervised at all times during service.
-
Cook to Order items available up to 15 minutes before end of service.
-
Dinner meal hours open for service on time and full menu range maintained between 16:30 - 20:00.
Food Safety
-
Hot dinner service - Service temperature of hot food is above 60 degrees, and is checked and recorded on a regular basis during the service period (min 2 Hourly). Out of temp items identified and maintained as per HACCP guidelines.
-
Cold food service - Service temperature of cold food is below 5 degrees and is checked and recorded on a regular basis during service (min 2 Hourly). Out of temp items identified and product maintained as per HACCP guidelines.
-
Food Safety - Evidence of active allergen management notifications to residents including specific dish labeling. Ensure labeling matches allergen reference sheet.
-
Any special residents dietary and nutritional needs catered for and menus available to suit e.g Gluten free, lactose intolerance, other allergens.
Menus and Health
-
Is the menu current and all dishes as per the current cycle menu? Is menu being cycled every 3 months with new menu commencing 1 Dec, 1March, 1June, 1Sept. Is the 5 week cycle menu displayed in the dining room.
-
Are alternating theme nights scheduled once a week. Eg Carvery, BBQ, fully Themed menu and Seafood night.
-
Professional signage should be in place to support the scope of works, village rules and guidelines, and HACCP requirements. I.e No removal of hot food from the dining room.
-
Are Healthy Lifestyle considerations being observed and does each dish have a healthy rating indicator, and are these indicators correct.
Food Labeling
-
Are all labels professionally prepared - none handwritten and no writing appears on the sneeze guards.
-
Are food flavours well labeled - review yogurts and bakery prducts (not just "crib cake").
Scope Selections
-
Are cooked to order steak, chicken and fish available. Are steaks a minimum 250gm grilled weight, and a selection of prime cuts, rump, porterhouse, and scotch fillet varied daily?
-
Two (2) potato selections matched to the dishes on that night if shown on the approved menu.
-
Choice of 3 hot vegetables - Minimum 2 fresh, 1 Frozen with an emphasis on compound vegetable dishes, fresh green vegetables. To be freshly cooked throughout service to reduce nutritional loss. Vegetables should compliment main dishes and be varied in colour.
-
1 x Soup choice made fresh daily and served with fresh bread, butter portions and croutons.
-
1x Roast carvery choice. If appropriate, a choice should be offered from medium rare, to medium well done, in order to give residents a choice.<br>Crumbed or battered fish shall be made available each Friday.
-
1x Grilled choice such as schnitzel, pork chops, burgers etc. Items should be grilled or shallow fried as appropriate (not oven baked or deep fried).
-
1x Pasta, noodle, or compound rice dish daily. Items such as pasta bake, lasagna, fried rice and risotto.
-
1x Vegetarian dish. Shall be a high quality dish utilising high protein components such as lentils and pulses
-
1x Wet dish selection to include accompaniments where applicable e.g rice, poppodoms, chutneys etc. A seafood wet dish shall be provided once a week as a minimum.
-
Cold meat selection. Minimum 6 cold meat choices - 3 Roasts, 3 small goods choices.
-
Selection of at least 8 different varieties of salads and salad vegetables. Salad selection shall be designed to accompany the evening meal chocies, and the selection shall vary from that provided for buffet crib as to avoid repetition.
-
Full range of beverages including milo, tea, coffee (instant and decaf) plus specialty teas as a minimum; green, jasmine, lemon, plus one other e.g earl grey.
-
Fresh chilled full cream milk, low fat, sow and skim is available.
-
A full range of salad dressings (including low fat), quality olive oil and a variety of vinegars are provided as well as condiments, sauces, pickles, chutneys, mustards, spreads, jams, toppings etc. All are refrigerated as required.
-
Butter and table margarine is available and is polyunsaturated and salt reduced.
-
Dessert choices reflect cycle menu and weekly dessert menu is displayed. As a minimum includes a selection of 1 cold trifle/jelly, 1 hot dessert, 2 fresh cakes and a varied selection of pastries and cakes/slices
-
Selection of ice cream flavours (minimum 5 choices) one to be vanilla, plus a low fat ice cream choice.
-
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
-
Selection of 4 fresh fruits (apples and oranges plus 2 seasonal)
-
Fresh bread menu to include white, wholemeal, rye, multigrain, and bread roll selection with daily fresh kitchen baked bread also available.
-
Selection of 3 cordials, plus one diet cordial, and fesh chilled water.
