Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
GENERAL INFO
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Date and Time Audit began
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MIC
H1 - TEAM GREETS CUSTOMERS IN A FRIENDLY MANNER 17
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H1.1 H Customers are greeted within 5 seconds of reaching the Front Counter or Drive-Thru Menu-board 3
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H1.2 H Customers are given a proper two-part greeting 3
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H1.3 H. Customer greetings are enthusiastic, friendly, and not mechanical 5
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H1.4 H Customers are greeted with a smile. 3
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H1.5 H Eye contact is provided with the greeting 3
A1 - ORDERS ARE TAKEN AND REPEATED ACCURATELY. 7
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A1.1 A Service Champion is attentive and does not interrupt during the order taking process 1 <br>
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A1.2 A Drink suggestive selling 1
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A1.3 A Order is repeated or confirmed on OCB screen if present and order total is provided. 5
H2 - EACH CUSTOMER RECEIVES A SINCERE PARTING COMMENT. 11
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H2.1. H. Customers are given a friendly invitation to pull forward. 3
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H2.2. H. Customers are given a two-part closing 3
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H2.3. H. Parting comments are enthusiastic, friendly, and not mechanical. 3
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H2.4. H. Customers are provided a smile with parting comment. 1
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H2.5. H. Eye contact is provided with parting comment. 1
A2 - PAYMENT AND CHANGE TRANSACTIONS ARE HANDLED CORRECTLY. 1
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A2.1. A. Payment is handled correctly and confidently. Only approved receipt paper & bag stuffers are used. 1
A3 - PRODUCTS ARE MARKED, WRAPPED, AND BAGGED CORRECTLY. 4
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A3.1. A. Products are in correct wrap and wrapped to the right corner, proper bagging guidelines are followed. 3
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A3.2. A. Customized items are marked correctly. 1
A4 - CUSTOMER ORDERS ARE ACCURATE. 15
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A4.1. A. Drive-Thru orders are repeated while being handed to the Customer. 5
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A4.2. A. Customers receive an accurate order. 5
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A4.3. A. Napkins, straws, utensils, sauces, and condiments are provided. 5
S1 - CUSTOMER SHOP MEETS SPEED STANDARDS. 5
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S1.1. S. Dine-In and/or Drive-Thru time meets Standards during shop. 5
P1 - PRODUCTS ORDERED MEET STANDARDS. 15
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P1.1. P. Shopped products meet build, fold, cut, and appearance Standards. 5
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P1.2. P. Shopped products meet temperature Standards. 5
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P1.3. P. Shopped products meet weight Standards. 5
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Item #1 Weight
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Item #2 Weight
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Item #3 Weight
CM1 - RESTAURANT EXTERIOR IS CLEAN, FREE OF BUILD-UP, AND IN GOOD CONDITION. 10
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C1.1. CM Parking lot, Drive-Thru lane, dumpster pad & sidewalks, are clean. 1
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M1.1. CM Parking lot, Drive-Thru lane, dumpster pad & sidewalks, are free of build-up, and in good condition. 1
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C1.2. Landscaping is free of litter and debris.1
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M1.2. CM Landscaping is in good condition. 1
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CM1.3.CM.All exterior lights and signage are clean, free of build-up, in good condition, and functioning as expected 1
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CM1.4. CM. Exterior trashcans, dumpster gates are clean, free of build-up, in good condition, and functioning as expected; dumpster gates are kept closed. 1
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CM1.5. CM. Exterior walls, windows & doors of the restaurant are clean, free of build-up, in good condition, and functioning as expected. 1
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CM1.6. CM. Drive-Thru windows are clean, free of build-up, in good condition, and functioning as expected. 3
CM2 - EXTERIOR MARKETING MATERIALS ARE CLEAN, FREE OF BUILD-UP, AND IN GOOD CONDITION. 2
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CM2.1. CM Drive-Thru Menuboards are clean, in good condition, and functioning as expected. 1
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CM2.2. CM. Window POP decals, and marketing materials are clean, free of build-up and in good condition. 1
CM3 - RESTROOMS ARE CLEAN, FREE OF BUILD-UP AND IN GOOD CONDITION. 9
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C3.1. CM. Sink, toilets, fixtures are clean and free of build-up. 3
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M3.1. CM Sink, toilets, fixtures are in good condition, and functioning as expected. 3
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CM 3.2 CM. Restroom floors & walls are clean, free of build-up, in good condition, and functioning as expected 3
CM4 - DINING ROOM IS CLEAN, FREE OF BUILD-UP AND IN GOOD CONDITION. 7
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CM4.1.CM.Dining room floors and walls are clean,free of build-up,in good condition, and functioning as expected. 1
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C4.2 CM Dining Room tables & chairs, trash receptacles, are clean, free of build-up and litter.3
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M4.2. CM. Dining Room tables & chairs, trash receptacles, are in good condition, and functioning as expected. 1
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CM4.3. CM. Front Counter, drink and condiment stations are clean, stocked, in good condition, and functioning as expected. 1
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CM4.4. CM. Dining Room ceiling and fixtures are clean, free of build-up, in good condition, and functioning as expected. Ambiance is comfortabe. 1
CM5 - INTERIOR MARKETING MATERIALS ARE CLEAN, FREE OF BUILD-UP, AND IN GOOD CONDITION. 1
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CM5.1. CM. Interior Menuboards and POP are clean, free of build-up, in good condition, and functioning as expected. 1
H3 - TEAM IS WEARING APPROVED AND COMPLETE UNIFORMS. 8
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H3.1. H. Team is in complete, approved uniform, with visible name tag. 3
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H3.2. H. Team Members following grooming standards, smoking policy, uniforms wrinkle-free, not excessively faded, and fit properly. 5
P2 - INGREDIENTS ARE PROPERLY PREPPED. 8
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P2.1. P. Ingredients properly prepped according to Standards Cards (TRED). 3
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P2.2. P. Oil meets quality Standard. 3
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P2.3. P. All required ingredients available on the line (TRED). 1
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P2.4. P. Product wraps and containers are available, stocked, and properly stored (TRED). 1
P3 - HOT LINE - GRILL/STEAM POSITION PROCEDURES ARE PROPERLY FOLLOWED. 29
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P3.1. P. Proper tools are available, used, and functioning as expected (TRED). 3
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P3.2. P. Hot ingredients are held in the correct size and type of pans with correct lids. 3
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P3.3. P. Beef portioning procedures are followed. A full beef portion is delivered using the stir, scoop, and tap method consistently. 5
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P3.4. P. Beans are properly hydrated as measured by beans hydration test. 5
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P3.5. P. Tortillas and flatbread are properly warmed on the GTO grill and are not held or stacked, staged on the line, or in hand. 3
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P3.6. P. Hot held ingredients are stirred on the production lines. 5
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P3.7. P. Steamer builds products according to Standards. 5
P4 - COLD LINE - STUFFER/EXPEDITER POSITION PROCEDURES ARE PROPERLY FOLLOWED. 8
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P4.1. P. Proper tools are available, used, and functioning as expected (TRED). 3
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P4.2. P. Stuffer and Expediter build products according to Standards. 5
P5 - PREP GUIDE IS AVAILABLE AND USED CORRECTLY. 6
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P5.1. P. Prep guide is available and being used. 3
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P5.2. P. Prepped amounts match stated quantity on the prep guide and prep is completed during the correct prep cycle. 3
P6 - ALL REQUIRED INGREDIENTS AND MENU ITEMS ARE AVAILABLE. 5
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P6.1. P. All required ingredients and menu items are available. 5
A5 - COMMUNICATION IS OCCURING BETWEEN STEAMER AND STUFFER. 3
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A5.1. A. Steamer is communicating to the Stuffer. 3
S2 - SPEED OF SERVICE FOCUS. 14
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S2.1. S. Equipment readiness (TRED). 1
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S2.2. S. Deployment chart is posted, current, and in use (TRED). 3
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S2.3. S. Manager-in-Charge (MIC) is in the correct position (TRED). 5
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S2.4. S. Team Members are focused on Customer with a sense of urgency. 5
Food Safety
FOOD SAFETY CRITICALS 16
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FSC 2.8. FS. Proper hand washing observed when required. (FS-Critical) 1
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FSC 6.1. FS. Calibrated thermometer is available for use. (FS-Critical) 2
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FSC 6.4. FS. Hot Potentially Hazardous Foods must be held≥ 140°F. (FS-Critical) 3
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FSC 6.5. FS. Unapproved, non-buffet products/ingredients are not carried over and reused. (FS-Critical)<br>(Specific to KFC only) 4
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FSC 6.6. FS. Standard carryover procedures are followed by team. (FS-Critical) 5
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FSC 6.8. FS. Raw animal foods must be cooked to the proper internal cooking temperature per brand standard. (FS-Critical) 6
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FSC 6.9. FS. Any food, other than raw animal protein, for hot holding must be cooked/heated to the proper internal temperature per brand standard. (FS-Critical) 7
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FSC 6.10. FS. Potentially Hazardous Foods (PHF) using time as the public health control must have documented procedures and be within correct hold times. (FS-Critical) 8
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FSC 6.12. FS. Spoiled potentially hazardous foods/ingredients are not in use and not for sale. (FS-Critical) 9
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FSC 6.2. FS. Cold Potentially Hazardous Foods must be held ≤40°F. (FS-Critical) 10
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FSC 3.1. FS. Only approved ingredients or foods evident. (FS-Critical) 11
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FSC 2.1. FS. Team member must not be observed working with symptoms of illness or infection. (FS-Critical). 12
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FSC 4.4. FS. Cross contamination must not be observed. (FS-Critical) 13
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FSC 8.1. FS. Chemicals must not contaminate food. (FS-Critical) 14
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FSC 9.1. FS. Critical Pest Infestation/Activity not present. (FS-Critical) 15
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FSC 10.1. FS. Potable / hot water, dishwasher and sinks available and working in the kitchen . (FS-Critical) 16
FOOD SAFETY DEVIATIONS 68
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FSC 9.3. FS. Pest control devices evident and installed, maintained properly; Yum! approved service is evident. 1
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FSC 9.4. FS. Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping. 2
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FSC 5.17. FS. Dumpster area is free of debris and odor, maintained clean and in good repair. 3
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FSC 10.3. Minimum of one functioning toilet available in the facility. 4
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FSC 5.3. FS. Utensils, smallwares, food contact surfaces are properly cleaned and stored. 5
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FSC 2.2. FS. Team members meet grooming and personal hygiene standards. 6
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FSC 2.4. FS. Drinking, eating and tobacco use only in designated non-food areas. 7
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FSC 2.5. FS. Gloves and blue bandages available in the restaurant. 8
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FSC 2.6. FS. Proper hair restraints worn by all team members when handling foods. 9
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FSC 2.7. FS. No jewelry worn on arms or hands except plain ring (i.e. wedding band) when handling food. 10
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FSC 2.9. FS. Proper hand washing procedures followed. 11
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FSC 2.10. FS. Proper disposable gloves and blue bandage procedures followed. 12
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FSC 2.11. FS. Hand washing sink used only for hand washing. 13
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FSC 7.3. FS. Hot holding and storage equipment is functioning properly and needs no repair. 14
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FSC 7.5. FS. Hot holding and storage temperature meets standard. 15
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FSC 6.3. FS. Chicken in walk-in is ≥ 33°F and ≤ 40°F and within authorized use-by date. (Specific to KFC only). 16
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FSC 6.7. FS. Re-bag/re-stage procedures of carryover items are followed. (Specific to KFC-only). 17
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FSC 6.11. FS. All prepped products must not be expired, must be held correctly and have hold time recorded per brand standards. 18
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FSC 6.13. FS. All ingredients are within shelf life and rotated properly. 19
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FSC 6.15. FS. Frozen foods are thawed correctly and held correctly after thawing. 20
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FSC 3.3. FS. Only approved equipment and smallwares in use. 21
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FSC 4.3. FS. Food utensils in use are stored properly. 22
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FSC 7.1. FS. Cold holding equipment temperature meets standard. 23
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FSC 7.2. FS. Cold holding and storage equipment is functioning properly and needs no repair. 24
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FSC 7.6. FS. All other equipment in use is functioning properly and needs no repair. 25
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FSC 3.2. FS. Only approved menu items sold. 26
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FSC 4.1. FS. CSTM must use second (yellow) door handle on walk-in door, unless raw chicken is held in a separate cooler. (Specific to KFC only). 27
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FSC 4.2. FS. Food stored properly and in appropriate locations. 28
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FSC 4.5. FS. Food packages and cans in good condition, damaged products are segregated. 29
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FSC 4.6. FS. Utensils/equipment/contact surfaces in good repair. 30
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FSC 4.7. FS. Potential Cross-Contamination: Conditions exist that could lead to cross-contamination. 31
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FSC 4.10. FS. Clean plates available for second portions at self-service/buffet. (Specific to KFC and PH-DI; A&W/LJS where applicable). 32
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FSC 4.11. FS. Harvest Program food/ingredients must be covered and segregated (where applicable). (Specific to A&W, LJS, PH and KFC). 33
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FSC 7.4. FS. Three-compartment sink, prep sink, dishwasher or powersoak sink is functioning properly and needs no repair. 34
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FSC 7.7. FS. All hand wash sinks must be provided with water dispensed at ≥ 100°F. 35
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FSC 5.2. FS. Dishwasher set up correctly and proper cleaning method followed. (Specific to A&W, LJS and PH). 36
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FSC 5.4. FS. Equipment is properly cleaned and free of excess debris, buildup. 37
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FSC 5.5. FS. Three-compartment /Powersoak sink set up correctly and proper cleaning method followed. 38
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FSC 5.6. FS. Hand washing sinks must be accessible, clean and functioning properly. 39
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FSC 5.7. FS. Sanitizer at proper concentration in sanitizer sink and test strips available. 40
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FSC 5.8. FS. Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. 41
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FSC 5.9. FS. Cleaning supplies must be of sufficient availability, capacity, stored and maintained clean. 42
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FSC 5.11. FS. All non-food contact surfaces are clean and in good repair. 43
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FSC 5.12. FS. Floors, walls, ceilings are cleanable, clean and in good repair. 44
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FSC 5.13. FS. Vents and exhaust hoods are clean and in good repair. 45
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FSC 5.14. FS. All gaskets on refrigerator/freezer units, ice machines and hot holding units are clean and in good repair. 46
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FSC 5.15. FS. All lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared. 47
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FSC 5.16. FS. Trash receptacles in all restrooms and back of house are of sufficient availability, capacity and clean. 48
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FSC 8.2. FS. Only approved chemicals in use. 49
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FSC 8.3. FS. Chemicals used according to proper procedure or manufacturer's directions. 50
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FSC 8.4. FS. Chemicals properly labeled. 51
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FSC 8.5. FS. Chemicals properly stored. 52
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FSC 8.6. FS. Team member medication properly labeled and stored. 53
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FSC 9.2. FS. Other Pest Activity not present. 54
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FSC 9.5. FS. Approved Pest Management Professional Vendor in place. 55
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FSC 10.2. FS. Back flow prevention devices present. 56
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FSC 10.4. FS. All plumping in good repair. 57
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FSC 10.5. FS. Grease/sink traps or drains not clogged and functioning properly. 58
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FSC 10.6. FS. Mop sink must be clean, not clogged, functioning properly. 59
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FSC 1.1. FS. Most recent health department inspection report is available, posted per regulatory requirements. 60
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FSC 1.3. FS. Temperatures must be correctly documented on delivery receipts, including key drops. 61
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FSC 1.4. FS. Manager (minimum 1 per restaurant unless local regulatory is more strict) must have Food Protection Manager Certification certificate on file and within 3 years of issue date. Restaurant Team must have appropriate food safety certification on file where required by local regulatory. 62
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FSC 1.5. FS. Food safety checklists must be completed and retained for 30 days. 63
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FSC 1.6. FS. Weekly Pest Walks must be completed and retained. 64
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FSC 1.7. FS. Answer System training materials available online, up-to-date. 65
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FSC 1.8. FS. Team Member food safety training records available, current. 66
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FSC 1.9. FS. A documented team member Employee Health Standard (previously known as Illness Policy) is available, or MOD has verbal knowledge of the employee health standard. 67
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FSC 1.11. FS. Crisis Product Recovery (CPR) Data Sheet must be available in the restaurant. 68
Score
Overall score
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Ops Score
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Food Safety Pass or Fail
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# of Food Safety Criticals
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# of Food Safety Deviations
Signatures
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MIC Signature
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Auditor Signature
