QA Assessment
Conducted By Role
Please select...
OSD
DM
RVP/VPO
GM
Chef
FSD
FLM
Senior Leadership
S&RC
Please Select Your Role.
Conducted By Email
Operational Hierarchy Location
Are any other participants helping you complete this Assessment?
Yes
No
Participant Role
Please select...
OSD
DM
RVP/VPO
GM
Chef
FSD
FLM
Senior Leadership
S&RC
Participant Email Address
Please Enter Participant Email Address
DM Engagement Assessment?
Yes
No
QA Assessment Categories
Food Safety
Food Management
Labor Management
Select all that Apply
Production Areas Assessed:
Please select...
3
4
5
Select minimum of 3 areas
Area # 1
Area # 2
Area # 3
Area # 4
Area # 5
Identify the type of service you are auditing at this location from the list below:
Dining
Concessions
Refreshments without Bulk Dispensing
Refreshments with Bulk Dispensing
Identify the section(s) of the Food Safety QA you are completing at this location from the list below:
Clean Key
SAFE Temperature Key-Separate Key-Cook Key
Management Key
I would like to complete all sections of Food Safety QA
What type of location is this?
Please select...
Convenience Store
Commissary
Warehouse
Restaurant
Coffee Shop/Stand
Express/Grab & Go Stand
Concessions Stand
Food Court (Multiple locations)
Food Court (Single unit)
Dining Hall
Cafeteria
Kitchen
Facilities Only
Other
Does this location have any specialized processes?
Yes
No
Location Specialized Attributes
Are food or beverages transported from your location to a different physical location?
Yes
No
Including a different building or a different location in the same building
What are specialized processes?
Cook & Chill
Sous Vide
Sushi
Other
Do you sell or serve food or beverages directly to consumers at your location?
Yes
No
(i.e., not other businesses)
Record Other: Specialized Process
Does the annual monetary value of sales of food or beverages directly to consumers at your location exceed the annual monetary value of sales of food or beverages sold to other businesses or transported to other locations?
Yes
No
Clean Key Section: Food Safety
Are employees correctly washing their hands when necessary?
Yes
No
Comments
Select all that Apply:
Hands not washed when appropriate (C)
Improper handwashing technique (C)
Hands not washed between raw and RTE (C)
Hands not washed between glove change (C)
Hands not washed after touching body, sneezing or coughing into hands (C)
Only using hand sanitizer or towel (C)
Not washing in a handwash sink (Ma)
Q1 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Aramark Hygiene.
Post the Handwashing Poster near all handwash sinks.
Conduct washing hands and arms training at pre-production/service meetings. Utilize the Training Tool - Washing Hands and Arms.
Show FLA Training - Hygiene training video to reinforce knowledge.
Review FLM E-Learning - Hygiene training video.
Observe associate handwashing technique and provide coaching when necessary.
Other
Other Corrective Action
Are handwash sinks accessible, stocked appropriately, in good repair, and equipped to provide water at a minimum of 100°F (38°C), with a handwashing sign posted?
Yes
No
Comments
Select all that Apply:
No water (C)
No soap (C)
Blocked sinks (C)
No operating handwash sink available (C)
Water below 100°F (38°C) (C)
No paper towels or approved hand dryer (C)
Handwash sink not used for handwashing only (C)
Handwash sink unclean (Ma)
No trash can available (Mi)
No Handwashing Visual Aid posted (Mi)
No ‘Out of Service’ sign posted (Mi)
Q2 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Location Operating Standards.
Conduct handwash sink training at pre-production/service meetings. Utilize the Training Tool - Handwash Sink.
Show FLA Training - Location and Equipment training video to reinforce knowledge.
Review FLM E-Learning - Location and Equipment training video.
Observe associates and handwash sink areas, and provide coaching when necessary.
Remove barriers blocking sinks.
Inspect all handwash sinks to make sure they have the Aramark/Health Department required signage with the correct handwashing procedure. Post the Handwashing Poster near all handwash sinks.
If handwash sinks do not have adequate supplies, order supplies as required.
If handwash sinks are not working, post an ‘Out of Service’ sign and complete the Maintenance Work Order Log.
Other
Other Corrective Action
Are disposable gloves used to reduce the risk of cross-contamination of ready-to- eat foods?
Yes
No
Comments
Select all that Apply:
Not changed when torn or switching tasks (C)
Wounds not covered correctly (C)
Not worn over cut glove (C)
RTE foods handled with bare hands (C)
Not changed after touching body, sneezing and coughing into hands (C)
Q3 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Aramark Hygiene.
Conduct disposable glove training at pre-production/service meetings. Utilize the Training Tool - Disposable Gloves.
Conduct fingernail, cuts, & sores training at pre-production/service meetings. Utilize the Training Tool - Fingernails, Cuts, & Sores.
Show FLA Training - Hygiene training video to reinforce knowledge.
Review FLM E-Learning - Hygiene training video.
Observe associate glove use and provide coaching when necessary.
Order gloves and holders in the appropriate sizes to accommodate all associates.
Other
Other Corrective Action
Are food-contact surfaces; equipment, utensils and cutting boards properly cleaned: washed, rinsed, sanitized, air-dried and stored to prevent cross contamination?
Yes
No
Comments
Select all that Apply:
Equipment unclean (C)
Equipment not sanitized before use (C)
Cutting boards and/or utensils unclean (C)
Cutting board and/or utensils not sanitized before use (C)
Cutting board and/or utensils not cleaned and sanitized between prepping raw and RTE foods (C)
Ice machine and/or soda nozzle has mold, rust, off-odors (C)
Equipment stored on dirty shelf (Ma)
Cutting boards and/or utensils stored on dirty shelf (Ma)
Cutting board and/or utensils not air dried (Ma)
Q4 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Cleaning & Sanitation.
Review applicable Cleaning Procedures.
Conduct cleaning and sanitation training at pre-production/service meetings. Utilize the Training Tool - Cleaning & Sanitation
Show FLA Training - Cleaning and Sanitation training video to reinforce knowledge.
Review FLM E-Learning - Cleaning and Sanitation training video.
Observe cleaning and sanitation behaviors and provide coaching when necessary.
Inspect food-contact surfaces and utensils.
Other
Other Corrective Action
Are non-food contact surfaces; floors, walls, ceilings, including equipment (e.g. gaskets, vents, HVAC, and exhaust hoods) clean?
Yes
No
Comments
Select all that Apply:
Non-food contact surfaces unclean (Mi)
Corrected Onsite
Please select...
Yes
No
Are all areas and equipment listed on the Master Cleaning Schedule? Is the Master Cleaning Schedule available and complete?
Yes
No
Comments
Select all that Apply:
Cleaning schedule not completed for prior week (Ma)
Cleaning schedule not complete for day/previous day (Mi)
Not all areas and/or equipment listed on the schedule (Mi)
Corrected Onsite
Please select...
Yes
No
Are the red sanitizer buckets/spray bottles available where all food is prepared/served, at the correct quaternary ammonium concentration of 200-400 ppm with wiping clothes stored inside the red bucket?
Yes
No
Comments
Select all that Apply:
Sanitizer not 200-400 ppm (C)
In use wiping cloths not stored correctly (C)
No red sanitizer bucket/spray bottle (Ma)
No green detergent bucket/spray bottle (Ma)
Green buckets with sanitizer (Ma)
Red buckets with detergent (Ma)
Sponges/metal scrub pads used (Ma)
Buckets/bottles stored above food (Ma)
Buckets have dirty water and debris (Ma)
Disposable cloth not used (Ma)
Bucket stored on floor (Ma)
Bucket stored on top of milk crates, soda and/or bread racks (Mi)
Q5 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Cleaning & Sanitation.
Conduct cleaning and sanitation training at pre-production/service meetings. Utilize the Training Tool - Cleaning & Sanitation.
Conduct testing quat sanitizer concentration training at pre-production/service meetings. Utilize the Training Tool - Testing Quat Sanitizer Concentration.
Show FLA Training - Cleaning and Sanitation training video to reinforce knowledge.
Review FLM E-Learning - Cleaning and Sanitation training video.
Observe associates and location areas for buckets, sanitizer test strips and other cleaning supplies, and provide coaching when necessary.
Order buckets, sanitizer test strips, and other cleaning supplies as needed.
Other
Other Corrective Action
Is the high-temperature dishmachine sanitizing at the required minimum surface temperature of 160°F (71°C) or is the low-temperature dishmachine at the required sanitizer concentration? Is the dishmachine log available and completed?
Yes
No
Not Applicable
Comments
Select all that Apply:
Thermolabel does not change color at 160°F (71°C) (C)
Digital thermometer not 160°F (71°C) (C)
Chlorine not 50-100 ppm (C)
Test equipment not usable/correct (C)
Test equipment not accessible (Ma)
Log not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Q6 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard – Warewashing.
Conduct dishmachine training at pre-production/service meetings. Utilize the Training Tool - Dishmachine.
Conduct dishmachine final rinse temperature training at pre-production/service meetings. Utilize the Help Guide - Dishmachine Final Rinse Temperature.
Show FLA Training - Cleaning and Sanitation training video to reinforce knowledge.
Review FLM E-Learning - Cleaning and Sanitation training video.
Identify all dishmachines that need a log.
Review logs for completeness and provide coaching when necessary.
Observe associates and location areas for thermolabels, test strips, and digital thermometers, and provide coaching when necessary.
Order thermolabels, test strips, and digital thermometers as needed.
Other
Other Corrective Action
Is the three-compartment sink stocked appropriately, in good repair and equipped to provide wash water at a minimum of 110°F (43°C) and sanitizer at the correct quaternary ammonium concentration of 200-400 ppm?
Yes
No
Comments
Select all that Apply:
No water (C)
No sanitizer (C)
No detergent (C)
No working warewashing sink (C)
Sink not clean (Ma)
Wash water not above 110°F (43°C) (Ma)
No separation of clean and unclean items (Ma)
No trash can available (Mi)
Q7 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard – Warewashing.
Conduct three compartment sink training at pre-production/service meetings. Utilize the Training Tool - Three Compartment Sink.
Show FLA Training - Cleaning and Sanitation training video to reinforce knowledge.
Review FLM E-Learning - Cleaning and Sanitation training video.
Order sanitizer test strips as needed.
Other
Other Corrective Action
Are all sanitizer dispensers equipped to provide quaternary ammonium concentration at 200-400 ppm? Is the Sanitizer Dispenser log available and completed?
Yes
No
Comments
Select all that Apply:
Sanitizer not 200-400 ppm (C)
Test strips not usable (C)
Test strips not accessible (Ma)
Log not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Q8 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Cleaning & Sanitation.
Conduct testing quat sanitizer concentration training at pre-production/service meetings. Utilize the Training Tool - Testing Quat Sanitizer Concentration.
Show FLA Training - Cleaning and Sanitation training video to reinforce knowledge.
Review FLM E-Learning - Cleaning and Sanitation training video.
Identify all sanitizer dispensers that need a log.
Review logs for completeness and provide coaching when necessary.
Order sanitizer test strips as needed.
Other
Other Corrective Action
Is raw, unwashed produce washed prior to use in a clean and sanitized food preparation sink?
Yes
No
Not Applicable
Comments
Select all that Apply:
Produce not washed in a food prep sink (C)
Produce not washed prior to use (C)
Sink not sanitized prior to use (C)
Q9 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Preparation & Production.
Conduct preparation and production training at pre-production/service meetings. Utilize the Training Tool - Preparation & Production.
Show FLA Training - Food Handling training video to reinforce knowledge.
Review FLM E-Learning - Food Handling training video.
Observe produce washing behaviors and provide coaching when necessary.
Post Produce Washing Visual Aid at food prep sinks.
Other
Other Corrective Action
Safe Temperature Key Section: Food Safety
Are hot Ready-to-Eat TCS foods at ≥140°F (60°C)? Check at least 2 hot Ready-to-Eat TCS foods for each hot holding equipment/service area. Are the logs available and in use?
Yes
No
Not Applicable
Comments
Select all that Apply:
Hot RTE TCS food not at ≥140°F (60°C) (C)
Hot holding equipment not working (C)
TPHC written procedures not approved and/or properly used (C)
Log not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Q10 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Record food name and temperature for foods below 140°F (60°C)
Food Name
Temperature (°F)
Selected Corrective Action(s)
Review Quick Standard - Service & Delivery.
Conduct service and delivery training at pre-production/service meetings. Utilize the Training Tool - Service & Delivery.
Show FLA Training - Service and Delivery training video to reinforce knowledge.
Review FLM E-Learning - Service and Delivery training video.
Identify all hot service lines that need hot foods checked. Post the Hot Holding Visual Aid
Routinely check the temperatures of food items in hot holding and provide coaching when necessary.
Review log for completeness and provide coaching when necessary.
Other
Other Corrective Action
Are cold Ready-to-Eat TCS foods at ≤41°F (5°C)? Check at least 2 cold Ready-to-Eat TCS foods in each refrigerator/service station/air screen/Grab-n-Go unit. Are the logs available and in use?
Yes
No
Not Applicable
Comments
Select all that Apply:
Cold RTE TCS food not at ≤41°F (5°C) (C)
Cold holding equipment not working (C)
TPHC written procedures not approved and/or properly used (C)
Log
not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Q11 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Record food name and temperature for foods above 41°F (5°C)
Food Name
Temperature (°F)
Selected Corrective Action(s)
Review Quick Standard - Service & Delivery.
Conduct service and delivery training at pre-production/service meetings. Utilize the Training Tool - Service & Delivery.
Show FLA Training - Service and Delivery training video to reinforce knowledge.
Review FLM E-Learning - Service and Delivery training video.
Identify all cold service lines that need cold foods checked. Post the Cold Holding Visual Aid
Routinely check the temperatures of food items in cold holding and provide coaching when necessary.
Review log for completeness and provide coaching when necessary.
Other
Other Corrective Action
Are foods being cooled to 70°F (21°C) within 2 hours and finally cooled to at ≤41°F (5°C) within 4 hours in the storage refrigerator? Check Cooling log to identify cooling/cooled foods from current/previous day.
Yes
No
Not Applicable
Comments
Select all that Apply:
Foods not cooled to 70°F (21°C) in 2 hours (C)
Cooled food not at ≤41°F (5°C) (C)
Par cooked TCS food not at ≤41°F(5°C) (C)
Log not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Q12 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Record food name and temperature for foods above 41°F (5°C)
Food Name
Temperature (°F)
Selected Corrective Action(s)
Review Quick Standard - Cooling.
Conduct cooling training at pre-production/service meetings. Utilize the Training Tool - Cooling.
Show FLA Training - Food Handling training video to reinforce knowledge.
Review FLM E-Learning - Food Handling training video.
Identify all areas that need a Cooling Log.
Review logs for completeness and provide coaching when necessary.
Other
Other Corrective Action
Are receiving temperatures documented with corrective actions?
Yes
No
Comments
Select all that Apply:
Receiving log not available or not completed (Ma)
Corrected Onsite
Please select...
Yes
No
Are foods being thawed/slacked according to the Aramark standard?
Yes
No
Not Applicable
Comments
Select all that Apply:
Thawing at room temperature (Ma)
Thawing in standing water (Ma)
Thawing in running water >70°F(21°C) (Ma)
Thawing in direct contact with water (Mi)
Corrected Onsite
Please select...
Yes
No
Do the refrigerators/freezers/air screen and Grab-n-Go equipment have working internal hanging thermometers with logs available and completed for either a manual or automated process?
Yes
No
Comments
Select all that Apply:
Thermometers not present or broken (Ma)
Log not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Corrected Onsite
Please select...
Yes
No
Separate Key Section: Food Safety
Are all foods stored in refrigerators arranged to keep raw TCS food and unwashed produce separated from Ready-to-Eat food?
Yes
No
Comments
Select all that Apply:
RTE food contaminated (C)
No top-to-bottom storage system (C)
No horizontal storage system (C)
Q13 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Storage.
Conduct storage training at pre-production/service meetings. Utilize the Training Tool - Storage and Storage Procedures.
Show FLA Training - Storage training video to reinforce knowledge.
Review FLM E-Learning - Storage training video.
Post Refrigerator Top-to-Bottom Storage Visual Aid near where food is stored.
Inspect food storage areas for proper storage and provide coaching when necessary.
Other
Other Corrective Action
Are all foods and single-use articles stored to prevent cross contamination in refrigerators/freezers, dry storage, preparation and service areas?
Yes
No
Comments
Select all that Apply:
Not stored 6 in. (15 cm.) above floor (C)
Not in proper storage area (C)
Not in contact with walls (Ma)
Not 18 in. (46 cm.) below ceiling in dry storage (Ma)
Not stored to prevent cross contamination (Ma)
Stored on top of soda/milk/bread crates (Mi)
Q14 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Storage.
Conduct storage training at pre-production/service meetings. Utilize the Training Tool - Storage and Storage Procedures.
Show FLA Training - Storage training video to reinforce knowledge.
Review FLM E-Learning - Storage training video.
Post Refrigerator Top-to-Bottom Storage Visual Aid near where food is stored.
Inspect food storage areas for proper storage and provide coaching when necessary.
Other
Other Corrective Action
Cook Key Section: Food Safety
Are TCS foods cooked/reheated to the minimum internal temperatures/times? Are the logs available and in use?
Yes
No
Not Applicable
Comments
Select all that Apply:
Incorrect cooking/reheating temperature (C)
Log not available or completed for the prior week (Ma)
Log not available or in use for the day/previous day (Mi)
Q15 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Record
Food Name
:
Food Name
Temperature (°F)
Selected Corrective Action(s)
Review Quick Standard - Cooking & Reheating
Conduct cooking and reheating training at pre-production/service meetings. Utilize the Training Tool - Cooking & Reheating.
Show FLA Training - Food Handling training video to reinforce knowledge.
Review FLM E-Learning - Food Handling training video.
Post Minimum Internal Cooking & Reheating Temperatures Poster.
Identify all stations that need a Final Cooking & Reheating Temperature Log.
Review logs for completeness and provide coaching when necessary.
Other
Other Corrective Action
Management Key Section: Food Safety
Is there at least a manager or employee present at the time of the inspection with a current (not expired) ServSafe Certification or other approved certifications?
Yes
No
Comments
Select all that Apply:
Certified person not present (C)
Certificate not available (C)
Certificate expired (Ma)
Q16 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Take ServSafe training and become certified.
Maintain certification and keep certificate available at the location.
Other
Other Corrective Action
Have all of the food safety violations been addressed from the previous Regulatory and/or third party inspection?
(e.g., Health Department, Steritech, any line of business regulatory requirement)
Yes
No
Not Applicable
Comments
Select all that Apply:
Previous violations not fixed (C)
Regulatory inspection not available (Ma)
Steritech inspection not available (Ma)
Q17 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Read previous inspection report(s) and correct all violations.
Place orders for items that are needed to fix violations from previous inspection report(s).
Other
Other Corrective Action
Are managers and employees aware of what action to take if they have a foodborne illness and/or vomiting and diarrhea?
Yes
No
Comments
Select all that Apply:
Manager not aware of what to do if they have a foodborne illness (C)
Employee not aware of what to do if they have a foodborne illness (C)
Manager not aware of what to do if they have vomiting/diarrhea (C)
Employee not aware of what to do if they have vomiting/diarrhea (C)
Q18 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Post Associate Health Reporting Guidance (for example, locker room, time clock area, at handwashing sink near kitchen entry).
Conduct Associate Health training at pre-production/service meetings.
Show FLA Training - Hygiene training video to reinforce knowledge.
Review FLM E-Learning - Hygiene training video.
Create a dialogue with your associates that encourages them to let management know if they exhibit signs of foodborne illness or have contracted one of the BIG 5.
Other
Other Corrective Action
Is smoking, eating, drinking, tobacco use or chewing gum observed only in designated areas?
Yes
No
Comments
Select all that Apply:
Drinking (C)
Eating (C)
Smoking, chewing tobacco, or cigarettes (C)
Chewing gum (C)
Q19 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard- Aramark Hygiene.
Show FLA Training - Hygiene training video to reinforce knowledge.
Review FLM E-Learning - Hygiene training video.
Assign designated area(s) away from food preparation, production, service, storage, and warewashing to consume food and drinks. Provide coaching when necessary.
Other
Other Corrective Action
Is the location free from any physical evidence of pests? (e.g., rats, mice, cockroaches, flies, droppings)
Yes
No
Comments
Select all that Apply:
Pests visible (C)
Physical evidence of pests (C)
Log not available/completed (Ma)
Q20 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Pest Management.
Conduct pest management training at pre-production/service meetings. Utilize the Pest Elimination Program Scope of Services, Help Guide - Pest Identification and Training Tool - Pest Management.
Show FLA Training - Pest Management training video to reinforce knowledge.
Review FLM E-Learning - Pest Management training video.
Routinely observe location for signs of pests, and provide coaching when necessary. Document pest sightings and the corrective actions on the Pest Sighting Log
Other
Other Corrective Action
Are foods stored in refrigerators/freezers accurately labeled and not expired?
Yes
No
Comments
Select all that Apply:
RTE TCS food not accurately labeled (C)
Product expired (C)
Raw TCS food not accurately labeled (Ma)
Non-TCS food not accurately labeled (Mi)
Aramark labels not being used (Mi)
Q21 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Labeling Procedures.
Use the Aramark Label Ordering Guide for labels, uses, and ordering information.
Conduct labeling training at pre-production/service meetings. Utilize the Training Tool - Labeling and Training Tool - Labeling Refrigerated Frozen Food Storage.
Show FLA Training - Food Handling training video to reinforce knowledge.
Review FLM E-Learning - Food Handling training video.
Post the Use By Dates Visual Aid.
Confirm that associates properly package, wrap, cover, and label foods, and provide coaching when necessary.
Other
Other Corrective Action
Are digital thermometers available, accurate and sanitized prior to testing internal food temperatures?
Yes
No
Comments
Select all that Apply:
Not available or used (C)
Not being sanitized prior to use (C)
Log not completed (Ma)
Q22 Critical?
Please select...
Yes
Corrected Onsite
Please select...
Yes
No
Selected Corrective Action(s)
Review Quick Standard - Equipment & Utensils.
Determine the number of digital thermometers required so all food temperatures can be taken with a digital thermometer and prioritize within budget. Order digital thermometers as needed.
Conduct thermometer training at pre-production/service meeting. Utilize the Help Guide - Thermometer, Help Guide - Digital Thermometer Verification, Help Guide - Digital Thermometer Calibration.
Show FLA Training - Location & Equipment training video to reinforce knowledge.
Review FLM E-Learning - Location & Equipment training video.
Inspect the types of digital thermometers in use and remove dial and infrared thermometers.
On a weekly basis, test that digital thermometers are verified and calibrated. Document on the Weekly Verification/Calibration Log.
Observe associates and location areas, and provide coaching when necessary.
Other
Other Corrective Action
Is the Aramark Food Allergy policy and Visual Aid displayed?
Yes
No
Comments
Select all that Apply:
Food Allergy policy not displayed (Ma)
Food Allergy Visual Aid not displayed (Ma)
Corrected Onsite
Please select...
Yes
No
Are food-contact surfaces; equipment, utensils and cutting boards in good condition?
Yes
No
Comments
Select all that Apply:
Surfaces not durable/porous/clean (Ma)
Utensils and/or equipment chipped/broken (Ma)
Utensils and/or equipment rusted (Ma)
Knife blades have kinks/bends/broken (Ma)
Can openers dull/chipped (Ma)
Cutting board not in good condition (Ma)
Slip board not in good condition (Ma)
Corrected Onsite
Please select...
Yes
No
Are all employees and visitors wearing approved hair restraints (e.g., hat or visor & hairnet or hairnet) and clean uniforms?
Yes
No
Comments
Select all that Apply:
No restraints for hair longer than ¼ in. (0.6 cm.) (Mi)
Shoulder length hair not in a ponytail (Mi)
Shoulder length ponytail not in a bun (Mi)
No facial hair restraint for beards longer than ¼ in. (0.6 cm.) (Mi)
Uniform/apron/clothing not clean (Mi)
Corrected Onsite
Please select...
Yes
No
Are all employees and visitors following the Aramark jewelry standards?
Yes
No
Comments
Select all that Apply:
Jewelry worn on arms/wrists (Mi)
Non-plain ring worn and/or more than one ring worn (Mi)
Necklace worn above uniform (Mi)
Ear/facial stud larger than ¼ in. (0.6 cm) (Mi)
Ear/facial non-stud worn (Mi)
Corrected Onsite
Please select...
Yes
No
Are personal belongings stored in designated area(s) (Employee locker/break room or labeled bin) according to the Aramark standard?
Yes
No
Comments
Select all that Apply:
Belongings not in designated area (Mi)
Designated areas not according to standard (Mi)
Food/drinks not in designated area (Mi)
Corrected Onsite
Please select...
Yes
No
Is the Aramark Consumer Advisory for raw or undercooked foods available in the menu, on a menu board, or on table tents where raw or undercooked foods are being served?
Yes
No
Not Applicable
Comments
Select all that Apply:
Consumer Advisory not available (Mi)
Corrected Onsite
Please select...
Yes
No
Are nonfood-contact surfaces; equipment, floors, walls and ceilings in good repair?
Yes
No
Comments
Select all that Apply:
Gaskets not in good repair (Mi)
Equipment not in good repair (Mi)
Floors not in good repair (Mi)
Walls not in good repair (Mi)
Ceilings not in good repair (Mi)
Corrected Onsite
Please select...
Yes
No
Are all lighting sources properly shielded in areas where food, service utensils and equipment are stored or prepared?
Yes
No
Comments
Select all that Apply:
Light bulbs not shatterproof or shielded (Mi)
Corrected Onsite
Please select...
Yes
No
Are foods stored in dry storage not expired?
Yes
No
Comments
Select all that Apply:
Non-TCS food expired (Mi)
Corrected Onsite
Please select...
Yes
No
Food Management
Select menu items that are currently being prepared or served in each identified area at the time of assessment. Some areas may only have 1 menu item being prepared or served, which is acceptable.
Z
PRODUCTION/PREP/SERVICE AREAS TO BE ASSESSED
Production Area Assessed:
# Menu Items Selected:
Please select...
1
2
Please select...
1
2
Please select...
1
2
Please select...
1
2
Please select...
1
2
Recipe 1:
Recipe 2:
Food Management: Master The Menu
FM 1 (6 pts)
Is the unit operating with the required LOB Cycle menu?
Yes
No
Locations not paticipating in MTM must follow the Cycle Menu as posted. All MTM locations must provide Service-Now Exception Request documentation for menu changes greater than 10%
Comments
Select all that Apply:
Less than 90% of standard cycle menu in use (MTM Accounts)
Menu cycle changes in excess of 10% not approved by LOB with proper Service-Now documentation (MTM Accounts)
No cycle menu available
Items being served do not match cycle menu
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
FM 2 (7 pts)
Is LOB Key ingredient list in use - Validate 4 items in Inventory (2 Protein, 1 Dairy, 1 Grocery)
Yes
No
Comments
Select all that Apply:
Non-specified (Master SKU Optimization List) Product in Use
Non-specified (Key Ingredient List) Product in Use (MTM Accounts)
Specified product not in Inventory
Item purchased through non-specified vendor
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
FM 3 (7 pts)
Are Rigorous Receiving standards in place?
Yes
No
Comments
Select all that Apply:
Missing proper Receiving / Storage posters
Return to Vendor Signage not available for returning unusable refrigerated, frozen, dry products
Rejection log not available
Rejection log not used in past 30 days
No evidence items were checked/marked in against Vendor invoice
Missing Manager and Driver signature on invoice
SYSCO order confirmation not available to confirm order received
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
FM 4 (4 pts)
Are Products stored in accordance to Rigorous Receiving standards?
Yes
No
Validate 2 storage areas, ex. Dry storage, refrigeration, Freezer, etc
Comments
Select all that Apply:
Physical inventory not sequenced in accordance with inventory sheets / table
FIFO (First in First Out) proper rotation process not in place
Labeling gun / Food grade marker not used to mark receive dates
Receive date missing from product (Except Bread/Milk)
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Food Management: Power Up Production
FM 5 (6 pts)
Are selected recipes from the Master Recipe File? (Locations out of scope not particpating in MTM must provide a documented recipe. All MTM locations must provide Service-Now Exception Request documentation for non Master Recipes File menu items greater than 10%)
Assigned Areas:
Recipe 1:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Recipe 2:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Comments
Select all that Apply:
Less than 90% Master Recipe File in use (MTM Accounts)
Recipes from Master Recipe File in excess of 10% not approved by LOB with proper Service-Now documentation (MTM Accounts)
Out of scope locations do not have a documented recipe
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Are selected recipes from the Master Recipe File?
Please select...
Yes
(No) FM5 Are selected recipes from the Master Recipe File?
Please select...
No
FM 6 (6 pts)
Does the area have a forecasted meal/customer/transaction count on the production worksheet based on business needs?
Assigned Areas:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Comments
Select all that Apply:
Production worksheet does not contain forecasted meal / customer / transaction counts
Forecast is static - does not reflect business needs / trends
Manager not able to fully explain and demonstrate customer forecast process and common considerations used
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Does the area have a forecasted meal/customer/transaction count on the production worksheet based on business needs?
Please select...
Yes
(No) FM6 Does the area have a forecasted meal/customer/transaction count on the production worksheet based on business needs?
Please select...
No
FM 7 (6 pts)
Do the forecasted portions for the selected item reflect adjustments made from previous production results? (Use previous week/day/cycle production sheets to verify.)
Assigned Areas:
Recipe 1:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Recipe 2:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Comments
Select all that Apply:
Previous production results are missing or incomplete on the production worksheet
Previous production results were not accurately entered into the automated production system (if applicable)
Production planning does not take into account production results from last time item was served
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Do the forecasted portions for the selected item reflect adjustments made from previous production results?
Please select...
Yes
(No) FM7 Do the forecasted portions for the selected item reflect adjustments made from previous production results?
Please select...
No
FM 8 (7 pts)
Do the selected items being prepared/served on a production worksheet(s) contain all of the following information: Forecasted portions to prepare, Portion size, All ingredients listed on MTO Stations.
Assigned Areas:
Recipe 1:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Recipe 2:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Comments
Select all that Apply:
Production worksheet does not contain Forecasted portions to prepare, Portion size, Recipe Number for item being prepared/served
Portion sizes on the production worksheet do not match menu and/or recipe
Recipe number on the production worksheet does not match the number on Cycle menu
Not all MTO items on Production Sheet
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Do the selected items being prepared/served on a production worksheet(s) contain all of the following information
Please select...
Yes
(No) FM 8 Do the selected items being prepared/served on a production worksheet(s) contain all of the following information
Please select...
No
FM 9 (7 pts)
Are the recipes for the selected items generated and available for the forecasted portions, batch, and/or single serve portion as defined by the actual production process?
Assigned Areas:
Recipe 1:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Recipe 2:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Comments
Select all that Apply:
Recipe(s) is not available
Recipe does not match the recipe number or portion size on the production worksheet
Recipe is not available for total portions to prepare
Recipe is not scaled to an accurate batch and/or serving for one
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Are the recipes for the selected items generated and available for the forecasted portions, batch, and/or single serve portion as defined by the actual production process?
Please select...
Yes
(No) FM 9 Are the recipes for the selected items generated and available for the forecasted portions, batch, and/or single serve portion as defined by the actual production process?
Please select...
No
FM 10 (8 pts)
Is the recipe for the item followed as written?
Assigned Areas:
Recipe 1:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Recipe 2:
Yes or No:
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Comments
Select all that Apply:
Item being prepared does not match recipe ingredients, weights, measurements, preparation, build diagram and/or service procedures
Specified Key Ingredients (MTM Accounts)/SKU Optimized products are not used
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Is the recipe for the item followed as written?
Please select...
Yes
(No) FM 10 Is the recipe for the item followed as written?
Please select...
No
FM 11 (7 pts)
Is post production information for the IDENTIFIED food item from a prior service documented on the production worksheet for the day item was originally prepared with planned and documented usage?
Yes
No
Comments
Select all that Apply:
Production results are not documented for the leftover Food item on the production worksheet
Leftover portions are not entered into the automated production system (if applicable)
Production results for the leftover food item does not include a documented plan to utilize (i.e. recorded on the production worksheet)
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
FM 12 (7 pts)
Are post production results completed accurately on previous WEEK production sheets for all areas?
Yes
No
Comments
Select all that Apply:
Production results are missing or incomplete on the production worksheets
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Food Management: Service Area Proper Portioning
FM 13
(8 pts)
Does the portion served match the portion size indicated on the recipe / build diagram and/or the production worksheet?
Yes
No
Please review three service stations prior to answering
Comments
Select all that Apply:
Item being served does not match recipe service portion weights or measurements
Incorrect service utensils are used to portion menu item
Scales and measuring devices not available
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Food Management: Wipe out Waste
FM 14 (6 pts)
Are Food Waste Standards in place?
Yes
No
Comments
Select all that Apply:
Pre-consumer waste is discarded directly in the trash bin
Waste not being measured or recorded according to Storage/Production/Service waste tracking log instructions
Waste tracking log is not available
Manager and/or supervisor do not review contents of waste bins with associates daily
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
FM 15 (4 pts)
Are there Labeled Waste Bins in place?
Yes
No
Comments
Select all that Apply:
STORAGE Waste recording process not in place
PRODUCTION Waste bin not available
SERVICE Waste bin not available
Waste bins are not labeled "Food Waste Only"
Waste bins are stored on the floor
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
FM 16 (4 pts)
Is waste poundage data accurately entered into the Waste Tracking website?
Yes
No
Compare 3 random days waste logs to the Waste Tracking website.
Comments
Select all that Apply:
Waste poundage documented on Waste tracker website does not match waste log
Data entry in the waste tracking website is missed for one or more days over past 30 days
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Labor Management: Pre-Assessment Meeting/Office
LM 1 (10 pts)
Is the Labor Scheduling Tool accurately completed each week up to and including the current week to calculate "Allowable Hours" ? Review a minimum of 3 weeks for compliance.
Yes
No
Comments
Select all that Apply:
LST(excel) input tabs 1 & 2, LST (On Line) Account Set Up/Weekly Data tabs are not completed for the schedule.
Input tab 1/Location Set Up Tab - Component set up is not accurately completed for the current weeks schedule.
Input tab 1/Location Set Up Tab -Average Hourly Wage Calculator is not accurately completed for the current weeks schedule.
Input tab 2/Weekly Data Tab - Projected Section is not accurately completed for the current weeks schedule.
Allowable Hours are not accurately calculated for the current weeks schedule.
Input tab 2/Weekly Data Tab - Schedule Section is not accurately completed for the current weeks schedule.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 2 (10 pts)
Are Scheduled Hours equal to or less than Allowable Hours for current week's schedule? Scheduled hours are verified through schedule templates utilizing the following: - Technology (i.e., completed Kronos Schedule Template, etc.) - LST manual excel schedule template - Localized scheduling template (all of which) auto calculate the hours for each day/week.
Yes
No
Comments
Select all that Apply:
Scheduled Hours are in excess of Allowable Hours for the current weeks schedule and Productivity Target.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 3 (10 pts)
Are hard copies of past weekly schedules kept on file for at least 5 years?
Yes
No
Technology enabled accounts may maintain schedules electronically for the required time period
Comments
Select all that Apply:
Hard copies of past schedules are unavailable at a minimum from the start date of the standards implementation.
Technology enabled accounts do not have schedules saved either electronically or via hard copy at a minimum from the start date of the standards implementation.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 4 (10 pts)
Does the previous days timeclock activity report show a "Four-punch system"? (Applicable where an unpaid meal period is provided or ARAMARK state-specific policy requires a meal period. Not applicable for any associate that does not work the minimum number of hours per shift required to qualify for a meal period. ) Assess Aramark employees only, for client employees=NA
Yes
No
Not Applicable
Comments
Select all that Apply:
If meal periods are required by ARAMARK state-specific policy or are unpaid, there are less than four punches for each employee.
Manual
: Less than four punches per day are observed on time records at locations that provide an unpaid meal period.
Automated Time & Attendance Systems
: Previous day's timeclock activity reflects less than four punches per day at locations that provide an unpaid meal period.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 5 (10 pts)
Are all time records edits initialed by the associate (including time in/out, missed punches, removed punches, added punches, changed punches)? Verify at least 3 time records Assess Aramark employees only, for client employees=NA
Yes
No
Not Applicable
Comments
Select all that Apply:
Initials are missing from any time record edits. (time records, edit logs, Time Record Edit & Authorization Form, hard copy forms, etc....)
Missed punches (time in/out) not initialed
Removed punches not initialed
Added punches not initialed
Changed punches not initialed
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 6 (10 pts)
Are all time records reviewed to ensure that associates are paid for any meal periods that are less than 30 minutes in duration? Manual: Check 3 time cards against the Payroll Data Mart. In Canada, check the manual Payroll Registers. Automated Time and Attendance Systems: Review the electronic Employee Timecard against the Payroll Data Mart. In Canada, check the manual Payroll Registers. Assess Aramark employees only, for client employees=NA
Yes
No
Not Applicable
Comments
Select all that Apply:
Employees are not accurately paid for meal periods that are less than 30 minutes in duration.
Meal periods under 30 minutes in duration were not paid.
There is no system for tracking meal periods and/or the manager is automatically deducting a certain amount for meal periods without evidence of the actual length of the meal period.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 7 (10 pts)
Are schedules evaluated daily and adjusted as needed to meet Labor Productivity Targets, Plan and Maintain Service Requirements?
Yes
No
Comments
Select all that Apply:
The previous weeks LST Input tab 2/Weekly Data Tab "Actual Section" is not accurately completed.
The previous weeks “Actual Hours” exceeded the “Target Hours based on Actual Sales/Revenue or Plan/Budget” for the week. (check LST tab 2/Weekly Data Tab, Variance Section "Hours (Actual vs. Target)" for the previous week).
The schedule remains unchanged for extended periods of time regardless of business volume.
Schedules are not adjusted to meet the Allowable Hours target.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 8 (10 pts)
Is the financial plan/budget target for labor achieved for the previous fiscal period? Client Labor - Review the client labor budget/plan target for the previous fiscal period.
Yes
No
Comments
Select all that Apply:
Total labor budget/plan for the previous fiscal period is not met (Labor Cost % or Labor Budget $).
Performance Management Dashboard for last complete period for Labor Cost % is not green
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 9 (10 pts)
Have previous schedule results been utilized to create the current schedule?
Yes
No
Exceptions if applicable would be a Collective Bargaining Agreement (CBA) or Client Labor Requirements
Comments
Select all that Apply:
Schedules do not reflect changes being made. (evidence of static schedules, no vaca/PTO coverage or adjustments for business trends)
No changes are made to the schedule to avoid unscheduled overtime, agency labor or to meet the Allowable Hours target for the period.
Scheduled hours remain the same regardless of variations in population, business cycles, seasonality, holidays and vacation coverage.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
LM 10 (10 pts)
Is the completed work schedule for the coming week printed and posted in a central location at least 48hrs in advance of the new work week?
Yes
No
(Locations with Automated Time and Attendance Systems that do not post schedules must be able to demonstrate accurate and fully completed schedules are in the system and are available to all associates at least 48 hours in advance of the work week.)
Comments
Select all that Apply:
Manual:
Current schedule is not posted.
Manual:
Current schedule is not posted 48hrs in advance of the new work week.
Automated Time & Attendance Systems:
The schedule is missing or incomplete for the current week in the system.
Automated Time & Attendance Systems:
Associates schedules are not made available or communicated at least 48 hours in advance of the work week.
Corrected Onsite
Please select...
Yes
No
Corrective Action
Please Enter Corrective Action
Please Review QA Results:
Selected Category QA Results
Food Safety Critical Question Count:
Food Safety Critical Question Count:
Food Management % Score:
Food Management % Score:
Labor Management % Score:
Labor Management % Score:
Contact Information