Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Physician Lounges<br>
Marketing / Communication
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Was all signage clean and professional looking?<br>
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Was nutritional information available for any items prepared in-house?<br>
Cleanliness / Organization
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Were cutlery dispensers being maintained?<br>
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Was the service area clean and free of debris?<br>
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Were there any noticeable safety, equipment, or floor hazards (standing water, obstructions or grease spills) evident and not addressed by staff?<br>
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Was foodservice equipment in good working order?<br>
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Was regular cleaning and maintaining of foodservice equipment observed?<br>
Merchandising
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Were freshly prepared menu items available throughout the meal period?<br>
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Was the condiment counter clean and supplied with non-dairy products, sweeteners, stirs and napkins?<br>
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Were the racks/shelves stocked without empty slots for retail items?<br>
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Were the refrigerated cases stocked without empty slots?<br>
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Were the frozen cases stocked without empty slots?<br>
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Was the fresh product properly labeled and dated?<br>
Administration / Procedures
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Were all Morrison managed FF&E items clean and regularly maintained by the operator?<br>
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Were all Morrison managed FF&E items operational? Was there evidence a work order has been submitted for repair?<br>
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Were wet floor cones or signs available and easy to find?<br>
Product Selection Standards
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Did the desserts look / appear fresh?<br>
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Did cold entrée look / appear fresh?<br>
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Did the fresh sides / snacks look / appear fresh?<br>
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Did the composed/fresh salads look / appear fresh?<br>
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Did the deli sandwiches look / appear fresh?<br>
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Did the breakfast items look / appear fresh?<br>
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Were breakfast items available all day?<br>
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Were the single-serve beverage offerings consistent with the local requirements. (coffee, water, sports drink, teas, carbonated beverage, juice, etc.)?<br>
Safety / Food Safety
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Were all pre-packaged or carry-out products, labeled, dated and not expired?<br>
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Does the operator have a method for ensuring that products being served are consistently maintained at a temperature of 41 degrees or below or 135 degrees and above?<br>
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Were temperature logs for cold storage units completed each day?<br>
Wellness Initiatives
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Were items that meet approved Healthy You eating program identified and promoted?<br>
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Was nutritional information per the FDA guidelines available for menu items prepared inhouse?<br>
