Information

  • SCHOOL

  • Conducted on

  • SUPERVISOR'S NAME

SERVING LINE

  • PRESENTATION: CLEAN, COLORFUL, APPEALING

  • LINE(S) OPEN ON TIME & REFLECTS PRODUCTION RECORDS

  • CORRECT & CONSISTENT PORTION SIZES/PROPER UTENSILS USED

  • A LA CARTE ITEMS AVAILABLE

  • CUSTOMER SERVICE ADEQUATE (SMILES, POSITIVE ATTITUDES)

  • 3 MILK CHOICES AVAILABLE ON EACH LINE

  • FREE POTABLE WATER AVAILABLE TO PROGRAM PARTICIPANTS IN EACH LUNCH MEAL SERVICE

  • ALL REQUIRED MEAL COMPONENTS AVAILABLE ON EVERY LINE TO ALL STUDENTS AT THE BEGINNING/DURING MEAL SERVICE (DID NOT RUN OUT OF ITEMS)

  • SCHOOL SERVING ALL ITEMS ON PLANNED MENU FOR THE DAY (REVIEW PRODUCTION RECORDS AND COMPARE TO WHAT IS ON LINE)

CASHIER

  • CASHIER ENTERS CASH/CHECK PAYMENT IN AS THEY ARE RECEIVED

  • STUDENTS ARE ABLE TO ENTER PIN NUMBERS

  • A LA CARTE SALES ENTERED ACCURATELY

  • CASHIER CAN IDENTIFY A REIMBURSABLE MEAL AND IS ABLE TO SEND STUDENT BACK FOR ADDITIONAL ITEMS IF NEEDED

  • LINES MOVE QUICKLY AND EFFICIENTLY

  • RECEIPTS LOG FOR MONEY RECEIVED DAILY (FS 201)

  • PREPAID CASH PAYMENTS ARE LOGGED IN RECEIPT BOOKS

  • COUNTS AND SECURES PETTY CASH ACCURATELY AT THE END OF THE DAY

  • DOES THE SCHOOL HAVE A BACK-UP COUNTING SYSTEM IN CASE OF MECHANICAL FAILURE OF THE AUTOMATED SYSTEM AND DO STAFF KNOW WHEN AND HOW TO IMPLEMENT THIS?

  • ALL MEALS OBSERVED FOR THE DAY COUNTED FOR REIMBURSEMENT CONTAIN ALL REQUIRED COMPONENTS

PRODUCTION RECORDS

  • ARE PRODUCTION RECORDS COMPLETED ON DAY REVIEW? ARE PRODUCTION RECORDS COMPLETED FROM PRIOR WEEKS? <br>SUPERVISOR MUST REVIEW THE PRODUCTION RECORDS FROM PRIOR WEEKS WHILE ON SITE TO MAKE SURE THEY HAVE BEEN COMPLETED.

FOOD

  • INTERNAL FOOD TEMPERATURE CHECKED

  • BATCH COOKING EVIDENT AND ALL ITEMS ON MENU AVAILABLE UNTIL END OF SERVICE

  • THERMOMETERS CALIBRATED AND AVAILABLE

  • TEST PLATES PREPARED AND KEPT FOR 3 WORKING DAYS

  • FOOD IS CHECKED FOR QUALITY BEFORE SERVICE

  • RECIPES IN USE, COMPLETED, AND BEING FOLLOWED

  • ARE RECIPES POSTED AT EACH COOK STATION. CHECK THE DATES AND PLANNED NUMBER ON THE RECIPE TO MAKE SURE IT MATCHES WITH THE DAY OF PRODUCTION RECORD

  • SCALES WORKING AND BEING UTILIZED

  • NO EVIDENCE OF EATING AND DRINIKING IN FOOD PREP/SERVICE AREA

  • FOOD IS NOT BEING PRE-PREPPED FOR NEXT DAY SERVICE

  • ARE THERE ANY FMNV AVAILABLE IN ANY FOOD SERVICE ARE DURING ANY OF THE MEAL PERIODS?

SANITATION & SAFETY

  • CHEMICALS STORED AWAY FROM FOOD ITEMS

  • BACKDOOR SECURED

  • HANDWASHING PROCEDURES FOLLOWED

  • HAIR RESTRAINED PROPERLY & NO JEWELRY EXCEPT SINGLE BAND RING

  • RED SANITATION BUCKETS AT 50-100 ppm

  • 3 COMPARTMENT SYSTEM W/ 50-100 ppm SANITIZING SOLUTION

  • ALL CONTACT SURFACES (PREP AREAS/TABLES) SANITIZED

  • GLOVES CHANGED ACCORDINGLY

  • TEMPERATURE LOGS AVAILABLE FOR REVIEW AND CORRECTLY COMPLETED

  • 2 MOST RECENT FOOD SAFETY INSPECTIONS AVAILABLE FOR REVIEW

INVENTORY & STORAGE

  • NO CLUTTER ON LOADING DOCK OR AT BACK DOOR

  • UTENSIL DRAWERS CLEAN AND ORGANIZED WITH NO CROSS CONTAMINATION

  • ADEQUATE LEVELS OF INVENTORY

  • FIFO STANDARDS FOLLOWED (PANTRY, COOLER, FREEZER)

  • PANTRY ORGANIZED-LABELED, CLEAN, FOOD 6" OFF FLOOR

  • FREEZER/COOLER: FOOD STORED & LABELED CORRECTLY, RAW BELOW RTE, 6" OFF FLOOR

  • NO PERSONAL FOOD ITEMS STORED IN COOLER, FREEZER, OR PANTRY

  • NO EVIDENCE OF PESTS

EQUIPMENT

  • FREEZERS, COOLERS, & MILKBOXES HAVE INTERIOR WORKING THERMOMETERS

  • NO WATER LEAKS/NO MISSING CEILING OR FLOOR TILES

  • ICE MACHINE FILTERS CLEAN, SCOOP STORED PROPERLY

  • ICE MACHINE AND MILKBOXES CLEAN AND MILDEW FREE

  • HOOD & VENTILATION SYSTEM CLEAN

  • FIRE EXT. & FIRE SYSTEMS HAVE CURRENT INSPECTION

  • ALL EQUIPMENT WORKING TO ITS CAPACITY

ADMINISTRATION

  • UNIFORM DRESS CODE FOLLOWED

  • PROGRAM BENEFITS MADE AVAILABLE TO ALL CHILDREN WITHOUT DISCRIMINATION

  • DISPLAYED:

  • JUSTICE FOR ALL

  • CHOKING

  • CIVIL RIGHTS (ENGLISH & SPANISH)

  • HEALTH INSPECTION

  • HANDWASHING

  • NUTRITION PROMOTIONS

  • BUILDING FOR FUTURE

  • FOOD ESTABLISHMENT PERMIT

  • MANAGER CERTIFICATION

  • BACK-UP MANAGER CERTIFICATION

  • REIMBURSABLE MEAL SIGN ON EVERY LINE

  • CURRENT WORK SCHEDULES DISPLAYED & FOLLOWED. LOGS ARE UPDATED DAILY (SEE RECORDKEEPING)

  • SPECIAL DIETS ON FILE, AVAILABLE TO PERTINENT KITCHEN STAFF, BEING FOLLOWED

  • FPR COMPLETE, ACCURATE, UP TO DATE, AND SEPARATED BY APPROPRIATE MEAL TIME W/RECIPES

  • BIC, AFTERSCHOOL SNACK, AND AFTERSCHOOL MEAL ROSTERS COMPLETE, ACCURATE, AND ENTERED INTO POS (IF APPLICABLE)

  • BIC RETURN ROSTER CHECKLIST COMPLETED IF APPLICABLE

SUMMARY

  • PLEASE INCLUDE ANY OTHER PERTINENT INFORMATION.

  • FOLLOW-UP NEEDED (2 WEEKS FROM TODAY)

  • Select date

  • MANAGER'S SIGNATURE

  • SUPERVISOR'S SIGNATURE

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