CFE Punch List

SHIRLEY

• Office is organized and presentable to visitors.

• Food tasted for quality by Chef and Manager at every meal (SR for DC, MP/JK/SS for
other two venues. EV and PT to accompany).

• Check that everyone is in uniform at pre-Shift meetings.

• Monitor cut glove usage by all associates and managers.

• Approved thermometers in place and accurate. SR to mention at 24/5.

• All food products covered, labeled and dated. FIFO practiced. All food and supplies
are stored properly to insure best quality and safety and heavy items on lower
shelves.

• All potential hazardous food items are handled safely and are at proper
temperature.

• Food properly stored to prevent cross contamination of any form.

• Order slicer covers.

• CHAMMPS food production system in place in all residential operations.

• Food production sheets are a standard for all station.

• Production sheets should be tied to food orders based upon projections.

• All menu items are pre-costed and all food is prepared following the Executive
Chef’s specific guidelines and/or recipes. Executive Chef must follow up on
production to insure accurate costing and portion control is maintained. Associates
working the station are responsible for filling out production sheets properly.

• Production sheets should be filled out and referred back to the Executive Chef for
future ordering and planning.

• Analyze production sheets and make necessary adjustments to maximize food and
labor costs.

• Display plate is presented at each station throughout service and changed a

minimum of once every hour of service.

• Offer 2 toppings that are appropriate to the soup (croutons, grated cheese or
crackers).

• Minimum 1 olive oil and red wine and balsamic. Need to add red wine to salad bar.
• Grill cleaned throughout meal, no charred scraps or leftover prepared food on grill
or griddle. Front and back counters are free from dirty rags and kept tidy at all
times. Watch lines of sight at grill area – no bags or use as storage for back up.

• Peppermill and additional spices at salad bar. Need additional spices for salads –
currently only salt and pepper.

• All grill cooks have digital thermometer on them at all times. Grill cook did not
have thermometer on her at the time.

• Grill is set up as an entrée destination with a selection of side orders that include
one Balanced Choice option.

• One specialty sauce (teriyaki, chipotle mayonnaise, etc) is offered at grill at ice
area near lettuce.

• Vegetarian items maintained separately from non-vegetarian items.

• 4 cheese options available for grilled items.

• Food quality and presentation is superior at all locations.

• Hot food hot, cold food cold. All displayed food is held at the proper temperatures
with a proper method of recording temps throughout service.

• All utensils match and are appropriate for the item being served. Sauce spoons on
main entrée line were different than rest of serving utensils.

• Pans are replenished before empty (1/3 – ¼ full) in the back of the house. No
dumping in serving area.

• All matching service platters without chips or cracks.

• At least 1 flavored chicken breast; grilled, seared or breaded offered at Deli.

• A minimum of two varieties of flavored tortilla wrap at Cantina.

• At Cantina, Folded pizza items such as Stromboli and Calzones are available, egg
washed before baking and brushed with oil after coming out of hr oven for great
appearance. Different rolls such as Epee rolls and open ended Calzones and
Gallette fold are offered for variety. Baked sandwiches?
CFE Punch List

JAMES K.

• Monitor cut glove usage by all associates and managers.

• All food products covered, labeled and dated. FIFO practiced. All food and supplies
are stored properly to insure best quality and safety and heavy items on lower
shelves.

• All potential hazardous food items are handled safely and are at proper
temperature.

• Food properly stored to prevent cross contamination of any form.

• Display plate is presented at each station throughout service and changed a

minimum of once every hour of service
CFE Punch List

MICHAEL P.

• Monitor cut glove usage by all associates and managers.

• All food products covered, labeled and dated. FIFO practiced. All food and supplies
are stored properly to insure best quality and safety and heavy items on lower
shelves.

• All potential hazardous food items are handled safely and are at proper
temperature.

• Food properly stored to prevent cross contamination of any form.

• Display plate is presented at each station throughout service and changed a

minimum of once every hour of service.
CFE Punch List

PATRICIA

• Office is organized and presentable to visitors.

• Food tasted for quality by chef and manager at every meal (SR for DC, MP/JK/SS for
other two venues. EV and PT to accompany).

• Check that everyone is in uniform at pre-shift meetings.

• All potential hazardous food items are handled safely and are at proper
temperature.

• Cashier area is clean, organized and clutter-free.

• Display plate (at cashier) is presented at each station throughout service and
changed a minimum of once every hour of service.

• Clean, whole fruits and vegetables are used s display so they can be cross-utilized.
Use display items that are ingredients in the menu item. NO carved vegetables,
edible flowers, tomatoes or radish roses, or herb “trees”.

• No use of fabric or tablecloths within the servery.

• All glass surfaces (display cases, beverage coolers, sneeze guards) are kept clean
and free of finger prints, spill and splatter throughout service.

• Use coffee beans for drains as a standard.

• Coffee condiment area is organized and well maintained.

• Offer standard soup cup sizes; 8 oz and 16 oz

• Belgian waffles offered through for self-service, this area maintained throughout
service. Pay closer attention to cleaning this station more often as it is a messy
concept to begin with.

• Hot food hot, cold food cold. All displayed food is held at the proper temperatures
with a proper method of recording temps throughout service.

• All utensils match and are appropriate for the item being served. Sauce spoons on
main entrée line were different than rest of serving utensils.

• Pans are replenished before empty (1/3 – ¼ full). Salad refreshed and filled at
salad bar.
• NO trash bags are removed and left sitting in any area visible to the guest. Sani
bucket at end of dish drop on floor in view of customer.
CFE Punch List

SAID S.

• Monitor cut glove usage by all associates and managers.

• All potential hazardous food items are handled safely and are at proper
temperature.
CFE Punch List

ANDREW

• Office is organized and presentable to visitors.

• Check that everyone is in uniform at pre-shift meetings.

• Catering area is well organized.

• Carts are attractive and in good repair.

• All potential hazardous food items are handled safely and are at proper
temperature.

• Monitor that loading dock and interior area is kept clean.

CFE Punch List

JOHN

• Office is organized and presentable to visitors.

• Put up Absolutely Awesome Smiles Campaign posters.

• Customer feedback – make sure accessible at all locations.

• Distribute monthly client newsletter (with EV).

• All sign holders are in good repair with consistent information specific to the
station.

• Current nutritional and education information available (at Cantina and Café).

• No signs taped to walls or handwritten, no peeling labels.

• Chartwells information available to include recent copies of DISH (at front of house
too).
CFE Punch List

NANCY

• Office is organized and presentable to visitors.

• Passport Training – make list of what we have done (i.e., Safety, Sexual
Harassment, Compass Way, then make a list of who attended training (Julie has
list).

• Balanced Choices is incorporated into the catering menu.

• MSDS Book is prominently displayed in Yellow binder.

• Lock out tags for electricity.

• All associate training records maintained (with JR).

CFE Punch List

JULIE

• Office is organized and presentable to visitors.

• Inventory turns at standard. (with EV)

• YTD labor cost meets or exceeds budget. (with EV)

• YTD food cost % meets or exceeds budget. (with EV)

• YTD PBO meets or exceeds budget (with EV).

• HR assessment current and at 100%.

• All associate training records maintained (with NG).

• All cashiers have attended cahier training.

• Supervise cashier audits conducted weekly per location.

• Cashiers are knowledgeable of meal plan information.

• Cashiers have signed Cash Handling Declaration.

• New hourly staff training schedule in place (food safety, customer service, cash
handling) (with EV)
CFE Punch List

EDWARD

• Office is organized and presentable to visitors.

• Food tasted for Quality by chef and manager at every meal (SR for DC, MP/JK/SS for
other two venues. EV and PT to accompany.

• Distribute monthly client newsletter (with JP)

• Balanced Choices is incorporated into the catering menu

• Check that everyone is in uniform at Pre-Shift “Human Resource Development

Series for all Salaried Management.” EV will advise managers of what training is
needed.

• Inventory turns at standard. (with JR)

• YTD labor cost meets or exceeds budget. (with JR)

• YTD food cost % meets or exceeds budget. (with JR)

• YTD PBO meets or exceeds budget. (with JR)

• New hourly staff training schedule in place (food safety, customer service, cash
handling) (with JR)

• Account has a fundamental ongoing training program in place which is supported

by region.

• MIT (Manager in Training) program in place.

• Cleaning supplies are kept on a cart stored out of sight from guests (at Cantina.
Need swinging door?)