This MVISD Kitchen Evaluation checklist is designed for school cafeteria operations. It covers serving line presentation and timeliness, portion control, and customer service; cashier procedures for reimbursable meals, receipts, and petty cash; food safety practices including internal temperatures, batch cooking, calibrated thermometers, test plates, recipe compliance, and quality checks; sanitation and safety protocols such as chemical storage, handwashing, hair restraints, sanitizer levels, glove use, and surface sanitation; inventory and storage standards including FIFO, labeling, organization, and pest control; equipment checks for freezers, coolers, milk boxes, ice machine hygiene, ventilation hoods, and fire systems; and administrative compliance with required postings, certifications, work schedules, special diets, recordkeeping, after-school snack rosters, and signatures.
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