S1 2017 Snapshot LPQ

• Restaurant

• Audit Prepared by

• Conducted on

  Date

• Manager on Duty

Kitchen Tools

• Have chalkboards been updated?

  Yes

  No

  N/A

• Picture of Chalkboards

  Media

• Are the new specials menus posted in the window?

  Yes

  No

  N/A

• Picture of Menus in Window

  Media

• Have old specials menus have been removed from the floor?

  Yes

  No

  N/A

• Picture of Menus on Floor

  Media

• 1. Are updated prep lists (AM/PM/G&G) in place? 2. Are pars thoughtfully updated and followed? 3. Is prep progress noted on prep list? 4. Does the product on-hand reflect accurate completion? 5. Is waste being recorded?

• Picture of AM Prep List

  Media

• Picture of PM Prep List

  Media

• Picture of G&G Prep List

  Media

• 1. Are updated order sheets in place? 2. Are pars thoughtfully updated and followed? 3. Does the product on-hand reflect accurate completion? 4. Is waste being recorded? 5. Can the KM successfully execute and enter orders?

• Picture of Kitchen Prep Order Sheet

  Media

• Picture of Daily Distribution Order Sheet

  Media

• Picture of Food Authority Order Sheet

  Media

• Picture of Pastry/Danish Order Sheet

  Media

• Are updated line cheat sheets in place? Have old cheat sheets been removed?

  Yes

  No

  N/A

• Picture of Cheat Sheets posted on proper stations

  Media

• Is the updated Line Set-Up is in place? <br>- Line is fully and thoughtfully stocked<br>- Diagram in place for ensuring consistent execution

  Yes

  No

  N/A

• Picture of Line Set-Up (be sure to include pictures of all stations)

  Media

• Are updated job aids in place? Are old job aids discarded?

  Yes

  No

  N/A

• Picture of Job Aids

  Media

• Is the updated Tool Guide is in place? Has the old tool guide been discarded? Are proper portioning tools in use?

  Yes

  No

  N/A

• Picture of Tool Guide

  Media

• Picture of Line with Proper Portioning Tools in Place

  Media

• Is the egg temp log completed? Does it reflect DOH compliance?

  Yes

  No

  N/A

• Picture of Egg Temp Log

  Media

• Is the Daily Book fully completed? Have all checklists been completed?<br>- No "pencil whipping"<br>- Tartine Talk is filled in<br>- Weekly Manager Meetings are being held

  Yes

  No

  N/A

• Picture of Today's Completed Daily Book

  Media

• Are Opening/Mid/Closing Kitchen Responsibility Checklists in place? Does the state of the kitchen indicate consistent use?

  Yes

  No

  N/A

• Picture of Checklists / Position Book.

  Media

• Is the Merry Chef is updated? Does the current program display a button for "Baked Eggs" and "Mini Pancakes"?

  Yes

  No

  N/A

S4 Specials

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Grapefruit Carrot Ginger Blend Preparation: - Prepped entirely in the PM. - Grapefruit and orange are peeled and prepped according to job aid - Carrots are peeled and quartered - Pineapple is cut into 1-in cubes - Ginger is unpeeled - Topped with a "smidge" of cayenne Execution: - Blended TWICE (using #3) with 1/2 cup of ice. - Served in the same 16 oz. cup that it was prepped in for take away, with straw. - Served in a mason jar for dining service, with straw.

• Picture: Grapefruit Carrot Ginger Daily Blend Prepped in Cup

  Media

• Picture: Grapefruit Carrot Ginger Daily Blend Blended in Mason Jar

  Media

• Notes/Follow-Up

• Cauliflower and Kale Frittata: - Served with seasonal salad, not tossed! - Served with Greek yogurt - Served with baguette and wheat bread

• Picture: Butternut Squash and Goat Cheese Frittata

  Media

• Notes/Follow-Up

• Baked Eggs with Smoked Salmon (NY locations and Chevy Chase only): - Yolks are runny - Eggs are seasoned with pepper ONLY - Salmon is julienned - Garnished with a few sprigs of picked dill - Served on a wooden board, with wax paper - Served with wheat and baguette

• Picture: Baked Eggs with Smoked Salmon

  Media

• Notes/Follow-Up

• Baked Eggs with Prosciutto & Scallion (NY locations and Chevy Chase only): - Yolks are runny - Eggs are seasoned with pepper ONLY - Prosciutto is torn into pieces - Garnished with a pinch of scallions - Served on a wooden board, with wax paper - Served with wheat and baguette

• Picture: Baked Eggs with Prosciutto & Scallion

  Media

• Notes/Follow-Up

• Baked Eggs with Avocado & Tomato (NY locations & Chevy Chase only): - Yolks are runny - Eggs are seasoned with salt AND pepper - Avocado is fanned - Garnished with a pinch of tomatoes and crispy onions - Served on a wooden board, with wax paper - Served with wheat and baguette

• Picture: Baked Eggs with Avocado & Tomato

  Media

• Smoked Salmon Toast on Gluten Free Bread: - Served on 3 slices of toasted gluten-free bread - One blue scoop of Greek yogurt is divided and spread across slices - One half portion of smoked salmon is divided evenly across slices - Salmon is topped with capers, red onion, dill, olive oil, and pepper - Garnished with cucumber, radish, and a lemon wedge

• Picture: Smoked Salmon Toast on Gluten Free Bread

  Media

• Notes/Follow-Up

• Roasted Carrot & Quinoa Bowl: - Quinoa and carrots warmed in a microwave safe 1/9 pan - 1/9 Pan of arugula in the bottom of a bistro bowl - drizzled with tahini dressing - Arugula topped with quinoa/carrot mixture - carrots arranged on top - Feta crumbled on top of carrot and quinoa - Garnished with beet hummus, tahini dressing, dukkah, scallions, and a lemon wedge - Served with wheat and baguette

• Picture: Roasted Carrot & Quinoa Bowl

  Media

• Notes/Follow-Up

• Mini Dutch Pancakes: - Pancakes warmed using "mini pancakes" Merry Chef Setting - Dressed with maple butter, powdered sugar, and a drizzle of maple syrup - Garnished with mint - Served on medium plate

• Picture: Mini Dutch Pancakes

  Media

• Notes/Follow-Up

• Three Bean Chili: - Served in a large bowl - Garnished with avocado mash and three bean chili garnish (scallion/julienned radish) - Served on medium plate with wheat and baguette

• Picture: Three Bean Chili

  Media

• Notes/Follow-Up

• Hot Honey, Lemon, and Ginger: - Ginger is peeled prior to grating - Bowl is warmed prior to beverage preparation - Grated ginger and honey are placed in the bottom of bowl - Warm lemonade is poured over ginger and honey - Garnished with lemon slice

• Picture: Hot Honey, Lemon, & Ginger

  Media

• Notes/Follow-Up

• Matcha Latte: - Bowl is warmed prior to beverage preparation - Matcha is measured using tablespoon set - Bowl is warmed prior to beverage preparation - Matcha and hot water are whisked to eliminate any lumps - Finished with Califia Farms almond milk

• Picture: Matcha Latte

  Media

• Key Lime Parfait: - Half 1/4 cup cashew-oat crumble in bottom of 8oz. glass jar - Top with key lime mousse (3 red scoops) - Finish with remaining half 1/4 cup of cashew-oat crumble - Serve on small plate with parfait spoon

• Picture: Key Lime Parfait

  Media

G&G Updates

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• G&G Key Lime Parfait (All G&G Locations):<br>- Half 1/4 cup cashew-oat crumble in bottom of 9oz. squat cup<br>- Top with key lime mousse (3 red scoops)<br>- Finish with remaining half 1/4 cup of cashew-oat crumble<br>- Covered with lid and labeled with barcode sticker

  Yes

  No

  N/A

• Picture: G&G Key Lime Parfait

  Media

• Notes/Follow-Up

• G&G Beet Hummus & Crudite (Expanded G&G Locations Only):<br>- 1 Blue Scoop of beet hummus in bottom of 9 oz. squat cup<br>- 3 carrot, celery, and cucumber sticks placed into hummus<br>- Covered with lid and labeled with barcode sticker<br>

  Yes

  No

  N/A

• Picture: G&G Beet Hummus & Crudite

  Media

• Notes/Follow-Up

• G&G Roasted Carrot & Quinoa Salad:<br>- 1/9 Pan of arugula in the bottom of a 32 oz. salad bowl<br>- Arugula topped with quinoa and carrots<br>- Feta crumbled on top of quinoa and carrots<br>- Garnished with beet hummus, dukkah, scallions, and a lemon wedge<br>- Souffle cup of spiced tahini dressing placed inside salad bowl<br>- Covered with lid and labeled with barcode sticker

  Yes

  No

  N/A

• Picture: G&G Roasted Carrot & Quinoa Salad

  Media

• Notes/Follow-Up

• G&G Lentil Avocado Salad (Expanded G&G Locations Only):<br>- 1/9 pan of arugula in the bottom of a 32 oz. salad bowl<br>- Arugula topped with lentil batch<br>- Shaved vegetables arranged starting in the 6 o'clock position and moving clockwise: radishes, fennel, cucumbers, and carrots. Tomatoes placed in center of salad<br>- Avocado fan placed on top of tomatoes in center of the salad<br>- Salad garnished with scallion, flax seeds, and a lemon wedge<br>- Souffle cup of basil vinaigrette placed inside bowl <br>- Covered with lid and labeled with barcode sticker<br>

  Yes

  No

  N/A

• Picture: G&G Lentil Avocado Salad

  Media

• Notes/Follow-Up

• G&G Case pars are in place and case is appropriately stocked with proper packaging and labels

  Yes

  No

  N/A

• Picture: Overall G&G Case

  Media

• Notes/Follow-Up

• Is G&G planogram is in use?

  Yes

  No

  N/A

• Picture: Laminated G&G Planograms

  Media

• Picture: Filled G&G Case

  Media

S1 Bakery Items

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Gluten-Free Lemon Poppy Seed Muffin - Labeled correctly in pastry display - Served on a tartine board in the dining room - Served with jam caddy in dining room

• Notes/Follow-Up

• Vegan Apple Cider Doughnut - Labeled correctly in pastry display - Served on a tartine board in the dining room

• Notes/Follow-Up

• Quinoa Spelt Scone - Labeled correctly in pastry display - Sliced in half and served on a tartine board in the dining room with a ramekin of whipped cream - Served with jam caddy in dining room

• Notes/Follow-Up

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