2018 Brand Standard Visit - BSV

• Restaurant #

• Conducted on

  Date

• Prepared by

• Visit Reviewed With

Questions Q1-Q8 should be completed ahead of time by restaurant and then each question verified by consultant during visit. Verify the calibrations between, not during, rush times in the restaurant.

• Q1-Is the serving temperature for juice dispenser(s) between 35ºF and 45ºF (2ºC and 7ºC)? {1pt}

  Yes

  No

  N/A

• Q2-US Is the water for coffee properly calibrated (60 Ounces), brew/holding temperature between 195ºF to 205ºF (91ºC to 96ºC), and 30 minutes hold between 170ºF to 180ºF (77ºC to 82ºC)? {1pt}

  Yes

  No

  N/A

• Q3- Is the draw temperature for shakes between 22ºF to 24ºF and the draw temperature for sundaes between 16ºF to 18ºF? {1pt}

  Yes

  No

  N/A

• Q4-Are the water filters dated and within their usage date and not on bypass? {1pt}

  Yes

  No

  N/A

• Not dated or within usage date

• On Bypass

• Other (describe)

• Q5-Is the soft serve/sundae topping properly calibrated for temperature (115ºF to 125ºF) or (46ºC to 52ºC) and volume (1 fluid oz./30ml.). If no, document which topping isn't properly calibrated and check reason(s) below? {1pt}

  Yes

  No

  N/A

• Topping name:

• Temperature not properly calibrated

• Volume not properly calibrated

• Other (describe)

• Q6-Is the syrup ratio on shakes properly calibrated (1 fluid oz in 7 seconds, 30 ml. in 7 seconds)? If not, document syrup name(s). {1pt}

  Yes

  No

  N/A

• Syrup name(s):

• Q7-Are grills properly calibrated to product temperature set points? Test grills for eggs, chicken and beef (10:1 & 4:1). {3pts.}

  Yes

  No

  N/A

• Grill not calibrated to egg set point temperature

• Grill(s) not calibrated to 10:1 beef set point temperature

• Grill(s) not calibrated to chicken set point temperature

• Grill(s) not calibrated to 4:1 beef set point temperature

• CYT Grill(s) not calibrated for product needs

• Other (describe)

• Q8-Are toasters set to the correct toast time and properly calibrated, and are the release sheets clean and in good repair? If not, check reason(s) below: {3pts.}

  Yes

  No

  N/A

• Toast time/belt speed not correct

• On Platen temperature not correct

• Compression settings not correct

• Release sheets are not clean

• Release Sheets are not in good repair

• Other (describe)

• Q8-US Was the calibration worksheet complete and ready for your review? {0pts.}

  Yes

  No

  N/A

• What depart is being evaluated?

  Breakfast

  Regular Menu

Regular Menu Sample (Minimum): 2 Fries, 7 Sandwiches/Entrees, 1 Dessert And 1 Drink; All Day Breakfast Countries: Complete 2 Additional Product Evaluations During Lunch Or Dinner: 1 Breakfast Sandwich/Entree And 1 Hash Brown.

French Fries #1

• Q9-To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q9-a Do these fries meet the McDonald's standards for appearance?

  Yes

  No

  N/A

• These fries have a greasy appearance

• These fries are not light golden brown in color

• These fries length and distribution are not standard - too many short stands

• This serving was not a full serving of fries

• Other (describe)

• Q9-b Are these fries served hot? If no, check reason(s) below:

  Yes

  No

  N/A

• Fries over held

• Fries bagged/boxed too early

• Cook less more ofter was not followed

• Fries placed on tray too soon

• Other (describe)

• Q9-c Do these fries meet the Mcdonald's standards for texture?

  Yes

  No

  N/A

• These fries are not crispy on the outside

• These fries do not have the desired mealy, baked potato texture inside

• Other (describe)

• Q9-d Do these fries meet the McDonald's standards for taste?

  Yes

  No

  N/A

• These fries do not have fresh potato flavor

• These fries do not have a clean oil taste - old oil

• These fries are not properly salted- not enough salt

• These fries are not properly salted- too much salt

• Other (describe)

French fries #2

• Q10-To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts}

  Yes

  No

  N/A

• Q10-a Do these fries meet the Mcdonald's standards for appearance?

  Yes

  No

  N/A

• These fries have a greasy appearance

• These fries are not light golden brown in color

• These fries length and distribution are not standard - too many short stands

• This serving was not a full serving of fries

• Other (describe)

• Q10-b Are these fries served hot?

  Yes

  No

  N/A

• Fries over held

• Fries bagged/boxed too early

• Cook less more ofter was not followed

• Fries placed on tray too soon

• Other (describe)

• Q 10-c Do these fries meet the Mcdonald's standards for texture?

  Yes

  No

  N/A

• These fries are not crispy on the outside

• These fries do not have the desired mealy, baked potato texture inside

• Other (describe)

• Q10-d Do these fries meet the McDonald's standards for taste?

  Yes

  No

  N/A

• These fries do not have fresh potato flavor

• These fries do not have a clean oil taste - old oil

• These fries are not properly salted- not enough salt

• These fries are not properly salted- too much salt

• Other (describe)

Big Mac

• Q11-To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. Does this product meet all of the standards? {3pts.}

  Yes

  No

  N/A

• Q11-a Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich is not build correctly

• Sandwich does not have overflowing shredded green lettuce

• Melted cheese does not have draped corners

• Other (describe)

• Q11-b Is this sandwich warm?

  Yes

  No

  N/A

• Q11-c Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Sandwich does not have moistness from melted cheese and sauce

• Bun isn't soft, resilient, and moist

• Beef is not tender and juicy.

• Pickles/onions limp

• Lettuce is limp

• Other (describe)

• Q11-d Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly caramelized bread taste

• Sandwich does not have seared, seasoned, mild beef flavor

• Sandwich does not have "special sauce" taste

• Other (describe)

McDouble Cheeseburger

• Q12 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q12-a Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich is not build correctly

• The melted cheese does not have draped corners

• Other (describe)

• Q12-b Is this sandwich hot?

  Yes

  No

  N/A

• Q12-c Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Bun isn't soft, resilient and moist

• Beef is not tender and juicy

• Sandwich does not have moistness from melted cheese and condiments

• Pickles/onions limp

• Other (describe)

• Q12-d Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly caramelized bread taste

• Sandwich does not have seared, seasoned, mild beef flavor

• Sandwich does not have tanginess from ketchup and mustard

• Sandwich does not have acidic (sour) bite from dill pickle snd mild onion

• Sandwich does not have creamy, mild cheddar cheese flavor

• Other (describe)

McChicken (Value Chicken)

• Q13 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q13-a Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich is not build correctly

• McChicken patty is not golden brown, looks dark

• Lettuce does not look fresh

• Other (describe)

• Q13-b Is this sandwich hot?

  Yes

  No

  N/A

• Q13-c Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Bun isn't soft, resilient and moist

• McChicken patty is not tender and crisp outside or not moist inside

• Lettuce is not fresh and slightly crisp

• Other (describe)

• Q13-d Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly caramelized bread taste

• McChicken does not taste fresh

• Lettuce does not taste fresh

• Does not have creamy mayonnaise flavor

• Other (describe)

Buttermilk Crispy Tenders

• Q14 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q14-a Do these Buttermilk Crispy Tenders meet McDonald's standards for appearance? If no, check reason(s) below:

  Yes

  No

  N/A

• Color too light

• Color dark

• Not a full serving of Tenders

• Other (describe)

• Q14-b Are these Buttermilk Crispy Tenders served hot?

  Yes

  No

  N/A

• Q14-c Do these Buttermilk Crispy Tenders meet McDonald's standards for texture? If no, check reason(s) below:

  Yes

  No

  N/A

• Breading lacks crispness

• Meet is not slightly juicy

• Other (describe)

• Q14-d Do these Buttermilk Crispy Tenders meet McDonald's standards for taste? If no, check reason(s) below:

  Yes

  No

  N/A

• Tenders do not have a buttermilk flavor

• Tenders do not taste good and fresh

• Other (describe)

Quater Pounder with Cheese

• Q15 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q15-a Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• The cheese is not melted and staggered

• Sandwich is not neatly assembled

• Sandwich is not build correctly

• Other (describe)

• Q15-b Is this sandwich hot?

  Yes

  No

  N/A

• Q15-c Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Beef is not tender and juicy

• Bun is not soft, resilient and moist

• Sandwich does not have moistness from melted cheese and the condiments

• Pickles/onions limp

• Other (describe)

• Q15-d Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly caramelized bread taste

• Sandwich does not have seared, seasoned, mild beef flavor

• Sandwich does not have tanginess from ketchup and mustard

• Sandwich does not have acidic (sour) bite from dill pickle and mild onion

• Sandwich does not have creamy, mild cheddar cheese flavor

• Other (describe)

Filet o Fish

• Q16 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q16-a Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich is not built correctly

• Other (describe)

• Q16-b Is this sandwich hot?

  Yes

  No

  N/A

• Q16-c Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Bun is not soft and steamed

• Sandwich does not have moistness from tartar sauce and melted cheese

• Fish filet does not have a bite with light crisp outside and tender, moist, flakiness inside

• Other (describe)

• Q16-d Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly steamed bread taste

• Sandwich does not have mild fish taste

• Sandwich does not have tartar sauce flavor (slight acidic, dill pickle and fresh onion)

• Sandwich does not have creamy, mild cheddar cheese flavor

• Other (describe)

Signature Crafted Beef Sandwich

• SC-Q1-US To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• SC-Q1a-US Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• The cheese is not melted

• Sandwich is not neatly assembled

• Sandwich is not built correctly

• Other (describe)

• SC-Q1b-US Is this sandwich hot?

  Yes

  No

  N/A

• SC-Q1c-US Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Sandwich does not have moistness from melted cheese

• Bun is not soft, resilient and moist

• Condiment textures do not meet standard

• Beef is not tender and juicy

• Pickles, onions, lettuce limp

• Other (describe)

• SC-Q1d-US Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly caramelized bread taste

• Sandwich does not have seared, seasoned, mild beef flavor

• Condiment taste does not meet standard

• Sandwich does not have creamy, mild cheddar cheese flavor

• Other (describe)

Signature Crafted Chicken Sandwich (choice of grilled or crispy)

• SC-Q2-US To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• SC-Q2a-US Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• The cheese is not melted

• Sandwich is not neatly assembled

• Sandwich is not built correctly

• Other (describe)

• SC-Q2b-US Is this sandwich hot?

  Yes

  No

  N/A

• SC-Q2c-US Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Sandwich does not have moistness from melted cheese

• Beef is not tender and juicy

• Bun is not soft, resilient and moist

• Pickles, onions, lettuce limp

• Condiment textures do not meet standard

• Other (describe)

• SC-Q2d-US Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bun does not have freshly caramelized bread taste

• Sandwich does not have Chicken flavor

• Condiment taste does not meet standard

• Sandwich does not have creamy, mild cheddar cheese flavor

• Other (describe)

Cold drink (Soft Drink or Iced Tea)

• Q17 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts}

  Yes

  No

  N/A

• Q17-a Does this Product meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Incorrect beverage color

• Drink had to match ice

• Drink did not have enough ice

• Lid not closed properly

• Serving less than the fill line-unless requested

• Other (describe)

• Q17-b Is this drink served at the correct temperature?

  Yes

  No

  N/A

• Product is not cold enough

• Other (describe)

• Q17-c Does this drink meet McDonald's standards for taste?

  Yes

  No

  N/A

• Carbonation is too much

• Carbonation is too little - flat

• Drink does not have the right flavor

• Other (describe)

Hot Fudge Sundae

• Q18 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture. {3pts.}

  Yes

  No

  N/A

• Q18-a Does this dessert meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Build is not correct

• Presentation is not neat and clean

• Other (describe)

• Q18-b Is this dessert served at the correct temperature?

  Yes

  No

  N/A

• Too warm

• Too cold

• Other (describe)

• Q18-c Does this dessert meet McDonald's standards for texture?

  Yes

  No

  N/A

• Product is too thick

• Melted-texture too soft (runny)

• Other (describe)

• Q18-d Does this dessert meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bland- not enough topping added

• Product flavor is incorrect

• Other (describe)

All Day Breakfast

ADB: Evaluate Breakfast Sandwich/Entree

• ADB1 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• ADB1-a Does this sandwich/entree meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich/entree is not neatly assembled

• Sandwich/entree is not built correctly

• Cheese is not melted

• Hotcakes are broken/folded

• Other (describe)

• ADB1-b Is this sandwich/entree hot?

  Yes

  No

  N/A

• ADB1-c Does this sandwich/entree meet McDonald's standards for texture?

  Yes

  No

  N/A

• Biscuit/Hotcakes are not tender and moist

• English Muffin is not slightly crisp

• Sandwich does not have a tender, moist and slightly resilient egg

• McGriddle cake isn't tender and moist

• Sandwich does not have a creamy texture from the cheese

• Canadian style bacon is not moist and tender with slight chew

• Bacon is not tender and slightly crisp

• Sausage is not tender and moist

• Other (describe)

• ADB1-d Does this sandwich/entree meet McDonald's standards for taste?

  Yes

  No

  N/A

• McGriddle cake does not taste fresh, with sweet, maple flavor

• Sandwich does not have freshly toasted English Muffin taste

• Biscuit is not properly baked with buttermilk flavor

• Egg does not have mild eggy flavor

• Sandwich does not have Canadian bacon flavor (sweet, salty, smoked cured pork notes)

• Hotcakes does not have sweet vanilla taste

• Bacon does not taste like Applewood smoked, salty and sweet cured pork

• Sausage lack spicy, sage flavors

• Cheese does not have creamy, mild cheddar cheese flavor

• Other (describe)

ADB: Evaluate Hash Brown

• ADB2 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• ADB2-a Does this Hash Brown meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Hash Brown is too oily

• Hash brown does not have varying degrees of golden tones on the surface

• Other (describe)

• ADB2-b Is this Hash Brown served hot?

  Yes

  No

  N/A

• ADB2-c Does this Hash Brown meet McDonald's standards for texture?

  Yes

  No

  N/A

• Hash Brown is not crispy on the outside

• Hash Brown does not have the desired moist potato texture inside

• Other (describe)

• ADB2-d Does this Hash Brown meet McDonald's standards for taste?

  Yes

  No

  N/A

• Hash Brown does not have fresh potato flavor

• Hash Brown does not have clean oil taste

• Hash Brown is not slightly salty

• Hash Brown has burnt taste

• Other (describe) 

BREAKFAST MENU

BREAKFAST MENU Purchase and sample two products for: 2 Hash Browns, 5 sandwiches/entrees, Apple Pie, Brewed Coffee, Hot Mocha, and Iced Carmel Macchiato.

Hash Brown #1

• Q19 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q19-a Does this Hash Brown meet the McDonald's standards for appearance?

  Yes

  No

  N/A

• Hash Brown is too oily

• Hash Brown does not have varying degrees of golden tones on the surface

• Other (describe)

• Q19-b Is this Hash Brown served hot?

  Yes

  No

  N/A

• Q19-c Does this Hash Brown meet the McDonald's standards for texture?

  Yes

  No

  N/A

• Hash Brown is not crispy on the outside

• Hash Brown does have the desired moist potato texture inside

• Other (describe)

• Q19-d Does this Hash Brown meet the McDonald's standards for taste?

  Yes

  No

  N/A

• Hash Brown does not have fresh potato flavor

• Hash Brown does not have clean oil taste

• Hash Brown is not slightly salty

• Hash Brown has burnt taste

• Other (describe)

Hash Brown #2

• Q20 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q 20-a Does this Hash Brown meet the McDonald's standards for appearance?

  Yes

  No

  N/A

• Hash Brown is too oily

• Hash Brown does not have varying degrees of golden tones on the surface

• Other (describe)

• Q20-b Is this Hash Brown served hot?

  Yes

  No

  N/A

• Q20-c Does this Hash Brown meet the McDonald's standards for texture?

  Yes

  No

  N/A

• Hash Brown is not crispy on the outside

• Hash Brown does not have the desired moist potato texture inside

• Other (describe)

• Q20-d Does this Hash Brown meet the McDonald's standards for taste?

  Yes

  No

  N/A

• Hash Brown does not have fresh potato flavor

• Hash Brown does not have clean oil taste

• Hash Brown is not slightly salty

• Hash Brown has burnt taste

• Other (describe)

Egg McMuffin

• Q21 To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q21-a-US Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich is not built correctly

• The melted cheese does not have draped corners

• Other (describe)

• Q21-B Is this sandwich hot?

  Yes

  No

  N/A

• Q21-c-US Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• English Muffin is not slightly crisp

• Sandwich does not have a tender, moist and slightly resilient egg

• Sandwich does not have creamy texture from the cheese

• Canadian style bacon is not moist and tender with slightly chew

• Other (describe)

• Q21-d-US Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Sandwich does not have freshly toasted English Muffin taste

• Sandwich does not have mild egg, butter and cheddar cheese taste

• Sandwich does not have Canadian bacon flavor (sweet, salty, smoked cured pork notes)

• Other (describe)

Breakfast Sausage Burrito

• Q22-US To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q22-a-US Does this menu item meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Burrito is not wrapped neatly

• Burrito is not built correctly

• Burrito is under filled

• Cheese is missing

• Other (describe)

• Q22-b-US Is this burrito hot?

  Yes

  No

  N/A

• Q22-c-US Does this burrito meet McDonald's standards for texture?

  Yes

  No

  N/A

• Tortilla is not soft and tender

• Folded ends are hard and dry

• Egg is not moist and tender

• Other (describe)

• Q22-d-US Does this burrito meet McDonald's standards for taste?

  Yes

  No

  N/A

• Tortilla does not have mild flour tortilla taste

• Burrito lacks egg, vegetable, black pepper and sausage flavors

• Cheese does not taste like creamy mild cheddar flavor

• Other (describe)

Bacon Egg & Cheese Biscuit

• Q23 US To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q23-a-US Does this sandwich meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich not built correctly

• Cheese is not melted

• Other (describe)

• Q23-b-US Is this sandwich hot?

  Yes

  No

  N/A

• Q23-c-US Does this sandwich meet McDonald's standards for texture?

  Yes

  No

  N/A

• Biscuit is not lightly crisp, tender and moist

• Egg is not tender and moist

• Bacon is not tender and slightly crisp

• Other (describe)

• Q23-d-US Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• Biscuit is not properly baked with buttermilk flavor

• Bacon does not taste like Applewood smoked, salty and sweet cured pork bacon

• Egg does not have mild eggy flavor

• Cheese does not have creamy, mild cheddar cheese flavor

• Other (describe)

Sausage Egg & Cheese McGriddle

• Q24-US To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q24-a-US Does this sandwich meets McDonald's standards for appearance?

  Yes

  No

  N/A

• Sandwich is not neatly assembled

• Sandwich not built correctly

• Cheese is not melted

• Other (describe)

• Q24-b-US Is this sandwich hot?

  Yes

  No

  N/A

• Q24-c-US Does this sandwich meets McDonald's standards for texture?

  Yes

  No

  N/A

• McGriddle cake isn't tender and moist

• Egg is not tender and moist

• Sausage is not tender and moist

• Sandwich is dry overall

• Other (describe)

• Q24-d-US Does this sandwich meet McDonald's standards for taste?

  Yes

  No

  N/A

• McGriddle cake does not taste fresh, with sweet, maple flavor

• Sausage lacks spicy, sage flavors

• Egg does not have mild eggy flavor

• Cheese does not have creamy mild cheddar cheese flavor

• Other (describe)

Big Breakfast with Hotcakes or Sausage Biscuit (Evaluate Sausage Biscuit if restaurant does not sell Big Breakfast with Hotcakes)

• Q25-US To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q25-a-US Does the Big Breakfast or Sausage Biscuit meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Big Breakfast platter is not neatly assembled

• Big Breakfast is not built correctly

• Hotcakes are broken/folded

• Sandwich is not neatly assembled

• Sandwich not built correctly

• Biscuit not uniform golden brown

• Other (describe)

• Q25-b-US Is this menu item served hot?

  Yes

  No

  N/A

• Q25-c-US Does the Big Breakfast or Sausage Biscuit meet McDonald's standards for texture?

  Yes

  No

  N/A

• Hotcakes are not tender and moist

• Scrambled egg is not tender and moist

• Biscuit is dry overall

• Biscuit is not lightly crisp, tender and moist

• Sausage is not moist and tender

• Other (describe)

• Q25-d-US Does this Big Breakfast or Sausage Biscuit meet McDonald's standards for taste?

  Yes

  No

  N/A

• Hotcakes do not have sweet vanilla taste

• Scrambled egg do not have mild eggy flavor

• Sausage patty does not have pork and spicy flavors

• Biscuit does not have buttery, buttermilk taste

• Sausage lacks spicy, sage flavors

• Other (describe)

Q25-US-01 Apple Pie

• To receive points for this question, product must meet all the standards for appearance, temperature, taste and texture.

  Yes

  No

  N/A

• Q25-a-US-01 Does the Apple Pie meet McDonald's standards for appearance? If no, check reason(s) below:

  Yes

  No

  N/A

• Apple pie too dark

• Apple pie too light

• Other (describe)

• Q25-b-US-01 Is apple pie hot?

  Yes

  No

  N/A

• Q25-c-US-01 Does the apple pie meet McDonald's standards for texture? If no, check reason(s) below:

  Yes

  No

  N/A

• Crust not tender and flaky

• Filling not thick and smooth

• Other (describe)

• Q25-d-US-01 Does the apple pie meet McDonald's standards for taste? If no, check reason(s) below:

  Yes

  No

  N/A

• Crust is not rich and buttery

• Apple filling not sweet and slightly tart

• Other (describe)

Hot McCafe Drink-Hot Mocha

• Q26-US To receive points for this question, product must meet all the standards for appearance, temperature and taste.

  Yes

  No

  N/A

• Q26-a-US Does this drink meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Incorrect built

• Serving less than the fill line

• Other (describe)

• Q26-b-US Is this drink served at the correct temperature?

  Yes

  No

  N/A

• Product too warm

• Product too cold

• Other (describe)

• Q26-c-US Does this drink meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bland-watery

• Strong or too sweet

• Wrong taste or off-taste detected

• Other (describe)

Coffee

• Q27 To receive points for this question, product must meet all the standards for appearance, temperature and taste.

  Yes

  No

  N/A

• Q27-a-US

  Yes

  No

  N/A

• Color too light

• Serving less than the fill line

• Incorrect customization (cream and sweetener, if requested)

• Other (describe)

• Q27-b-US Is this drink served hot?

  Yes

  No

  N/A

• Q27-c-US Does this drink meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bland/watery -not enough flavor present

• Harsh taste-too much flavor or bitter/acidic

• Old tasting as if held too long

• Aroma is not consistent with target-off odor

• Other (describe)

Cold McCafé Drink - Iced Carmel Macchiato

• Q28-US To receive points for this question, product must meet all the standards for appearance, temperature and taste.

  Yes

  No

  N/A

• Q28-a-US Does this drink meet McDonald's standards for appearance?

  Yes

  No

  N/A

• Incorrect beverage color

• Serving less than the fill line

• Other (describe)

• Q28-b-US Is this drink served at the correct temperature?

  Yes

  No

  N/A

• Product too warm

• Product too cold

• Other (describe)

• Does this drink meet McDonald's standards for taste?

  Yes

  No

  N/A

• Bland-watery - not enough flavor present

• Too Strong or too sweet

• Wrong taste or off-taste detected

• Other (describe)

• Q29 Is rotation and stacking being done properly in freezers and refrigerators and for perishable dry goods? {1pt.}

  Yes

  No

  N/A

• Walk in cooler

• Walk in freezer

• Reach in cooler

• Reach in freezer

• Kitchen wall freezer

• Grill side freezer

• Perishable dry goods

• Other (describe)

• Q30-US Is overall tempering and thawing within standard? {1pt.} If no, check which product(s) is not tempered or thawed within standard.

  Yes

  No

  N/A

• Sauces not tempered within standard

• Cheese not tempered within standard

• Buns not thawed within standard

• Buttermilk Crispy Tenders not thawed within standard

• Other (describe)

• Q31-US Are primary and secondary shelf lives of frozen, refrigerated and dry goods within standard do the products meet quality standards? {1pt.}

  Yes

  No

  N/A

• Product not being rotated

• Frozen goods

• Refrigerated goods

• Dry goods

• Other (describe)

• Q32-US Are sandwiches and menu items neatly prepared, dressed, and wrapped? {1pt.}

  Yes

  No

  N/A

• Incorrect builds

• Incorrect/missing ingredient

• Incorrect/missing protein

• Messy sandwich

• Messy packaging

• Other (describe)

• Q33 Are beverage and dessert equipment working properly? {1pt.}

  Yes

  No

  N/A

• Blended Ice equipment

• Fountain Beverage System

• Shake/Sundae Machine

• Pie Merchandiser

• Other (describe)

• DEL-Q1 DELIVERY: Are fries and desserts always packaged last for delivery orders? {3pts.}

  Yes

  No

  N/A

• DEL-Q2 DELIVERY: Proper Delivery assembly, wrapping, packaging and sealing procedures are followed? {3pts.}

  Yes

  No

  N/A

• Proper Delivery assembly procedures not followed

• Proper Delivery wrapping procedures not followed

• Proper Delivery packaging procedures not followed

• Proper Delivery sealing procedures not followed

• Other (describe)

• Yes

  No

  N/A

COOKING AND HOLDING

• Q34 - The internal temperatures of frozen beef patties after cooking are not above 170°F (77°C) and meat is not overcooked. Temperatures are taken during Food Safety review. No more that 2 patties in a run above 170°F (77°C) {3pts.}

  Yes

  No

  N/A

• Q35 Has grill certification been completed within the last 12 months? (Check the certification tag and record date to ensure completion.) {3pts.}

  Yes

  No

  N/A

• Q35a-US RECORD THE DATE OF THE MOST RECENT CERTIFICATION Grill #1

  Date

• Q35a-US-01 RECORD THE DATE OF THE MOST RECENT CERTIFICATION Grill #2 (if applicable)

  Date

• Q35a-US-02 RECORD THE DATE OF THE MOST RECENT CERTIFICATION Grill #3 (if applicable)

  Date

• Q36-US Grills: Are cooking times dialed in and set point temperatures correct on the display? Refer to PQRG for time and temperature requirements. {1pt.}

  Yes

  No

  N/A

• Beef Patties

• Grilled Chicken

• Pork items

• Egg product

• Other (describe)

• Q37-US Fryers: Are cooking times and set point temperature correct on the display? Refer to PQRG for time and temperature requirements.

  Yes

  No

  N/A

• French Fries

• Chicken Products

• Fish

• Other (describe)

• Q38-US Are French Fries/Hash Browns cooked according to procedures? {1pt}

  Yes

  No

  N/A

• Not cooked from frozen

• Excessive pre basketing

• Basket not shaken after 30 seconds

• Held over the vat for more than 10 seconds

• Fries not immediately salted upon transfer to the fry bin

• Other holding (exceeds 7 minutes)

• Other holding Hash Browns (exceeds 10 minutes)

• Mixing old with new fries

• Other (describe)

• Q39 Is oil quality and oil levels within standard? {1pt}

  Yes

  No

  N/A

• Fries

• Potato Other

• Chicken

• Pies

• Fish

• Other (describe)

• Q40-US Holding times and UHC product levels on all products held at UHC are monitored and adhered to? {1pt.}

  Yes

  No

  N/A

• Beef Patties

• Chicken Products

• Breakfast Meats

• Egg Products

• Egg Products

• Other (describe)

SERVICE

• In order to make the visit as efficient as possible, please have the following information ready for the Consultant to discuss:
  Current Schedule and schedules for previous week
  Pre-shift checklist for day of visit
  Positioning guides
  List of menu items not currently available for purchase, if any
  Guest recovery log

• Update as needed: The following ongoing Service elements should be happening and observed throughout the visit and only scored after monitoring throughout the day:
  Danger zone management (Question S3-US)
  Travel path being conducted (Question S6-US)
  Customer service at Front Counter, Drive-thru and in the lobby (Question S11US to S15)
  Service experience being role modeled by managers (Question S16-US)
  Accuracy of orders (Questions S20 and S22)

SHIFT MANAGEMENT

• S1-US-01 Does the shift manager prepare for the shift, set priorities, and follow-up on any items they identified as needing action? {1pt.}

  Yes

  No

  N/A

• S2-US-01Has management positioned staff taking into account restaurant conditions and made any adjustments as conditions dictate throughout the shift? {1pt.}

  Yes

  No

  N/A

• S3-US Does the shift manager observe and proactively identify potential Danger Zones and take effective action? Observe throughout the shift. {3pts.}

  Yes

  No

  N/A

• French fries

• Drive-thru

• Production

• Front counter

• Beverages

• Other (describe)

• S4 Are all current menu items available for purchase? {1pt.}

  Yes

  No

  N/A

• Equipment broken

• Product unavailable

• Other (describe)

• S5-US Are targets established, posted and effectively communicated?

  Yes

  No

  N/A

• Not established

• Not posted

• Not effectively communicated

• Other (describe)

• S6-US Does the shift manager conduct travel paths, set priorities and take appropriate action? {3pts.}

  Yes

  No

  N/A

• Shift manager not conducting travel paths per guidelines

• Shift manager not setting priorities

• Shift manager not taking appropriate action

• Other (describe)

• S7-US Does the overall environment of the restaurant make for a comfortable experience (e.g., background music working and at the proper volume, restaurant temperature at a comfortable level)? {3pts}

  Yes

  No

  N/A

• Background music not working/not at appropriate volume

• Restaurant temperature too hot or too cold

• Other (Describe)

PRODUCT OBSERVATIONS

• S7-US-01 Is the second side of the prep table set up, turned on, and being used when restaurant conditions indicate it is necessary?

  Yes

  No

  N/A

DRIVE-THRU

• S9-US Are the drive-thru POS monitors/cameras properly positioned and working? {1pt.}

  Yes

  No

  N/A

• Not positioned properly

• Not working properly

• Other (describe)

• S9-US-01 Does the drive-thru have an effective communication system that supports the DT configuration in use and is it in good repair? {1pt.}

  Yes

  No

  N/A

• Drive-thru does not have enough headsets Five (5), (Seven (7), headsets recommended for two-at-a-time order taking)

• Audio quality is poor

• Communication system not being used effectively

• Other (describe)

FRIENDLY-CUSTOMER EXPERIENCE OBSERVATIONS

• Before scoring questions S11-US through S13-US, take ample time to observe customer experience throughout the visit

• S11-US DRIVE-THRU: Did crew interact with customers in a polite and friendly manner (e.g., smile eye contact, friendly tone, polite, attentive and sincere)? {3pts.}

  Yes

  No

  N/A

• Not providing a genuine and sincere welcome and thank-you

• Not focused on and attentive to customer

• Tone not friendly/polite

• Not accurately taking orders

• Not accurately processing payments

• Not smiling

• No eye contact

• Not communicating effectively

• Messy appearance- (e.g., wrinkled uniforms)

• Other (describe)

• S12-US Front Counter/Kiosk: Did crew interact with customers in a polite and friendly manner (smile, eye contact, friendly tone, polite, attentive, and sincere)? {3pts.}

  Yes

  No

  N/A

• Not providing a genuine and sincere welcome and thank-you

• Not focused on and attentive to customers

• Tone not friendly/polite

• Not accurately taking orders

• Not accurately processing payments

• Not smiling

• No eye contact

• Not communicating effectively

• Messy appearance - (e.g., wrinkled uniforms)

• Other (describe)

• S13-US Dining Area/Lobby: Did crew interact with customers in a polite and friendly manner (smile, eye contact, friendly tone, polite, attentive and to sincere)? {3pts.}

  Yes

  No

  N/A

• Not providing a genuine and sincere welcome and thank-you

• Not focused on and attentive to customers

• Tone not friendly/polite

• Not smiling

• No eye contact

• Not communicating effectively

• Messy appearance- (e.g., wrinkled uniforms)

• Other (describe)

• S14 Kiosk: Is there a knowledgeable, helpful crew member or manager available to help customers order at the kiosk? {3pts.}

  Yes

  No

  N/A

• No one available for assistance

• Crew or manager not knowledgeable about food offerings

• Crew or manager not helpful/attentive to customers needs

• Other (describe)

• S15 Table Service: Does the restaurant have a system to locate the customer for table service and is it executed? {1pt.}

  Yes

  No

  N/A

• No system to locate customer exists

• Customer locator system not executed or working properly

• Other (describe)

• S16-US Do all managers, especially shift managers, role-model positive customer service experience behaviors including interacting with guests when appropriate and demonstrating hospitality gestures? {3pts.}

  Yes

  No

  N/A

• Not interacting with guests when appropriate

• Not demonstrating genuine hospitality gestures

• Other (describe)

• S17-US Does the restaurant have an effective customer recovery system utilizing customer feedback to develop the restaurant action plan to address customer service? {3pts.}

  Yes

  No

  N/A

• Customer recovery system is not in place

• Customer recovery system does not utilize customer feedback

• Restaurant not using customer feedback to develop action plan

• Issues are not followed up on 100% of the time

• Follow-up is not being done effectively

• Other (describe)

• S18-US Has management taken steps to ensure responsible handling of customer complaints, for example by having Crew follow steps to customer recovery? {3pts.}

  Yes

  No

  N/A

• S19-US Over the course of your visit, interact wit 3 customers (recommendation is to focus interactions on in-store customers unless it is easy to do DT interactions without interfering with DT operations and delaying customers from their hot food) to evaluate the customer's experience. Use the following to assist you in this process:
  (FRONT COUNTER including CYT- where available): Walk up to a table of customers that have finished eating:
  

• "HI. I'm with McDonald's and I'd like to get some feedback form young how we are doing?"
  "How was your meal?"

• If they appears to be interested and communicative, continue with:
  

• How was your service experience?
  What was the best thing about your experience today?
  What could we have been done better?
  

• Have you been to this restaurant before?

  Yes

  No

  N/A

• Was your experience today consistent with past visit?

  Yes

  No

  N/A

• (DRIVE-THRU): Speak with drive-thru customer when they first enter the line, asking if you can talk to them for one minute once they receive their meal...have them pull ahead from present points to talk to them:
  

• "Hi. I'm with McDonald's and I'm getting some feedback form customers. Do you mind if i ask a few questions while your fresh food is being prepared (for pulled forward customer)? Have you been to this restaurant before?"

  Yes

  No

  N/A

• What do you like about the service and the food here?

• What can we do better?

• What was the best part of today's visit?

• What could we have done better?

• Note any issues brought up:

• Text for S19-US will appear in GDCT as such:
  Over the course of your visit, interact wit 3 customers (recommendation is to focus interactions on in-store customers unless it is easy to do Drive-thru interactions without interfering with Drive-thru operations and delaying customers from their hot food) to evaluate the customer's experience.

• How was your service experience?

• What was the best thing about your experience today?

• What could we have done better?

• Have you been to this restaurant before?

  Yes

  No

  N/A

• Was your experience today consistent with past visit?

  Yes

  No

  N/A

• What was different?

  Yes

  No

  N/A

• Quality of food

• Friendliness of service

• Accuracy of order

• Speed of service

• Cleanliness of restaurant

• Other (describe)

ACCURACY

• S20-US Are drive-thru orders checked for accuracy before being presented to the customer? {3pts.}

  Yes

  No

  N/A

• Presenter not double checking the order

• Drive thru order taker did not repeat the entire order and finish by asking "Is that correct?"

• COD screen is broken or not readable

• S21-US Are correct food and drink items received throughout the shift (including correct sizes, flavors and grill orders)? (If 2 or more customers return with inaccurate orders, then question should be scored "no".) {3pts.}

  Yes

  No

  N/A

• Missing sandwich/entree

• Received wrong sandwich/entree

• Sandwich/entree not prepared as requested

• Sandwich/entree missing one or more ingredients

• Missing French Fry or Potato Product

• Missing drink

• Received wrong drink

• Other (describe)

• S22 Are condiments, napkins, and straws/stirrers, Happy Meal toys received (or condiment bar well stocked) throughout the shift? (If 2 or more customers return with inaccurate orders, then question should be scored "no".) {3pts.}

  Yes

  No

  N/A

• Missing dressing or causes

• Received wrong dressing or sauce

• Condiment bar not stocked

• Missing Happy Meal toy

• Received wrong Happy Meal toy

• Missing correct number of napkins

• Other (describe)

• S23 TABLE SERVICE: Are accurate food and drink items neatly presented with condiments and napkins provided? (If 2 or more customers return with inaccurate orders, then question should be scored "no".) {3pts.}

  Yes

  No

  N/A

• Order not verified for accuracy by server

• Missing sandwich/entree

• Received wrong sandwich/entree

• Sandwich/entree missing ingredients

• Missing French Fry or Potato Product

• Missing drink

• Received wrong drink

• No napkins provided

• Food and drink items not presented neatly

• Other (describe)

FAST-SERVICE TIMES It is recommended that you take 3-5 service times in one rotation between DT and FC until you have captured 20 times for the restaurant.

FRONT COUNTER

• S24 Record 10 Service Times in FC (during peak, if possible).

• If restaurant does not have a drive-thru, take 20 times at the FC.

• If restaurant has self order kiosk or table service, evaluate the number of orders to align with the percentage of in Store business that flows through each if these channels.

• Capture Wait Time, Order/Pay Time (unsecured), Service Time, and Fulfillment Time (where applicable) for the same customer (using DTimer where possible).

• WAIT TIME - 5 POINTS: Timing begins when customer gets in line and ends when customer arrives at order point (includes FC, Self Order Kiosk or Handheld Order Taker). The average must be 90 seconds or less to achieve.

• ORDER/PAY TIME- UNSCORED: Timing begins when the customer arrives at the order point (includes FC, Self Order Kiosk or Handheld Order Taker) and ends on receipt. This time is primarily customer driven and is used for diagnostic purpose.

• SERVICE TIME-5 POINTS: Timing begins on receipt and ends when the last item is presented to customer ( or entire order is ready to deliver to the customer for Table Service). The average must be 90 seconds or less to achieve.

• FULFILLMENT TIME-2 POINTS: (for Table Service) Timing begins when the entire order is ready to deliver to the customer and ends when the customer receives their order at the table. The average must be 45 seconds or less to achieve.

• Time 1:

• Time 2:

• Time 3:

• Time 4:

• Time 5:

• Time 6:

• Time 7:

• Time 8:

• Time 9:

• Time 10:

• Does this restaurant have DT?

  Yes

  No

  N/A

• Time 11:

• Time 12:

• Time 13:

• Time 14:

• Time 15:

• Time 16:

• Time 17:

• Time 18:

• Time 19:

• Time 20:

• Calculation: Compute average time for all 10 customers (average all 20 times for FC-only restaurants):

• Wait Time:

• Did restaurant meet "Wait Time" timing standard? {5pts.}

  Wait Time less than 90 sec

  Wait Time 91 or greater

• Order/Pay Time:

• Average Service Time:

• Did restaurant meet "Service Time" timing standard? {5pts.}

  Service Time less than 90 sec

  Service Time greater than 90 sec

• Average Fulfillment Time:

• Did restaurant meet "Fulfillment Time" timing standard? {2 pts.}

  Fulfillment Time less than 45 sec

  Fulfillment Time +46"

• Did the restaurant miss any of the 3 Service Standards?

  Yes

  No

  N/A

• Check reason(s) below for diagnostic and discussion purposes:

• Extreme high arrival rate

• Not enough order points available

• Customer not guided to appropriate order point

• Large or complex orders caused long order taking ahead of customer

• Large or complex orders took long to fulfill

• Order taker not effective for orders ahead of customer

• Side 2 of prep table not open when appropriate

• Production equipment not positioned/working correctly

• Production stock level not appropriate

• Service equipment not positioned/working correctly

• Service stock levels not appropriate

• Order of assembly not correct

• Front counter expeditor not positioned when appropriate

• Dedicated beverage person not position when appropriate

• Orders served off too quickly

• Out of sequence present not used when appropriate

• Manager nor reacting to danger zones

• Other (describe)

DRIVE THRU

• S25 Record 10 Service Times in DT (during peak, if possible).

• -Capture Line Time, Order Time (unsecured), and Order End to Present End (OEPE) Time for same customer.

• LINE TIME FROM 3RD CAR BEHIND THE ORDER POINT - 5 POINTS: Timing begins when the customer's wheels stop as the 3rd car behind the order point (not including the car at the order point) and ends when customer's wheels stop at the order point (if the line is less than 3 cars being the order point, begin to take timing when the customer's wheels stop.) The average must be 70 seconds or less to achieve. There are diagnostic unsecured questions used to assess when the line exceeds 3 cars past the order point.

• ORDER TIME - UNSCORED: Timing begins when the customer's wheels stop at the order point (includes Handheld Order Taker) and timing ends when the customer completes their order. (i.e. CREW STATES "Your total is...") This time is primarily customer driven and is used for diagnostic purposes.

• ORDER END TO PRESENT END (OEPE) TIME - 5 POINTS: Timing begins when customer completes their order (i.e. CREW STATES "Your Total is...") and timing ends when the last item is presented to customer. The average must be 120 seconds or less to achieve.

• Time 1:

• Time 2:

• Time 3:

• Time 4:

• Time 5:

• Time 6:

• Time 7:

• Time 8:

• Time 9:

• Time 10:

• Calculation: Compute average time for all 10 customers:

• Line Time from 3rd car behind the order point:

• Did restaurant meet "Line Time from 3rd car behind the order point" timing standard? {5pts.}

  Line Time from 3rd car behind the order point less than 70 sec.

  Line Time from 3rd car behind the order point +71 sec.

• Order Time:

• Average OEPE:

• Did restaurant meet "OEPE" timing standard? {5pts.}

  OEPE less than 120 seconds

  OEPE greater than 120 seconds

• Average Fulfillment Time:

• Did the restaurant miss either of the Drive Thru Service Standards?

  Yes

  No

  N/A

• Check reason(s) below for diagnostic and discussion purposes:

• The line ahead of the order point was stalled/not advancing

• Large or complex orders

• Tandem or Side by Side DT's did not have 2 assigned order takers

• Customer not guided to the appropriate order point

• COD/headsets not working properly/poor speaker quality

• Extreme high arrival rate

• Cashier was multitasking

• Presenter was multitasking

• Production stock levels not appropriate

• Service equipment not positioned/working correctly

• Service stock levels not appropriate

• Not correctly staffed

• Order of assembly not correct

• Order of assembly not correct

• Cars not being pulled forward

• Dedicated beverage person not positioned when appropriate

• Dedicated fry/hash brown person not positioned when appropriate

• Orders served off too quickly

• Manager not reacting to danger zones

• Other, please identify

• S26 Did high arrival burst cause the line to be beyond 3 cars behind the order point?

  Yes

  No

  N/A

• Shift manager is not aware of when burst occur (traffic patterns)

• Crew are not positions appropriately to meet demand

• Product is not available to meet demand

• Other, please identify

• S27 Are cars blocked from moving forward because of Order taking?

  Yes

  No

  N/A

• Order taking function is not split

• Not enough order points open - opportunity to go to Tandem, SBS or Tablets

• Opportunity with order taking function (new promotion, back to basics Order taking)

• S28 Are cars blocked from moving forward because of Cash?

  Yes

  No

  N/A

• Cashier multitasking

• Cash enablers are not in place (coin dispenser, tap and go signage, pin pad accessible)

• Other, please identify

• S29 Are cars blocked from moving forward because of Present?

  Yes

  No

  N/A

• Cars are not pulled forward consistently as needed

• Production (kitchen or BDAP) not able to keep up with the demand

• Other, please identify

• S31 Does the restaurant team provide a good customer pull forward experience?

  Yes

  No

  N/A

• Customers are not told the reason they are being pulled forward with an estimated wait time

• Customers are not re-greeted and condiments/utensils are not available when pull forward order is delivered

• Customers do not have their order delivered in a timely manner

• Other, please identify

• S32 Is the restaurant executing pull forward procedures to help overall speed of service and build capacity?

  Yes

  No

  N/A

• Cars are held at the present window blocking the car behind from moving forward

• Cars are held at present window and then asked to pull forward

• Other, please identify

• The following ongoing Cleanliness elements should be observed being maintained throughout the visit and only scored after monitoring throughout the day:

• Front counter and drive-thru (Question C1)

• Kitchen (Question C5)

• Beverage/condiment bar (Question C34)

• Dining area - chairs, tables, floors (Questions C38 & C40)

• Windows and doors (Question C42)

• Restrooms (Question C46)

• Exterior of the restaurant (Questions C52, C54-US, C55)

• C1 are the front counter/Drive-thru areas (floors, baseboards, walls, ceiling, vents and lights) clean and maintained throughout the visit? {1pt.}

  Yes

  No

  N/A

• Floors not cleaned

• Baseboards not clean

• Walls not clean

• Ceiling not in god repair

• Vents not in good repair

• Lights not in good repair

• Other (describe)

• C2 Are the front counter/Drive-thru areas (floors, baseboards, walls, ceiling, vents and lights) in good repair? {1pt.}

  Yes

  No

  N/A

• Floors not in good repair

• Baseboards not in good repair

• Walls not in good repair

• Ceiling not in good repair

• Vents not in good repair

• Lights not in good repair

• Other (describe)

• C3 Do employees present at neat, clean, and healthy appearance and wear uniforms that are clean and in good condition? {3pts.}

  Yes

  No

  N/A

• Appearance not acceptable

• Uniform not clean or in good condition

• Other (describe)

• C4-US Do the food handlers wear hair restraints? {1pt.}

  Yes

  No

  N/A

• C5 Are the kitchen walls, floors, ceiling, vents and lighting clean, and maintained throughout the visit? {1pt.}

  Yes

  No

  N/A

• Kitchen walls not clean

• Kitchen floors not clean

• Ceiling not clean

• Vents not clean

• Lighting not clean

• Other (describe)

• C6 Are the kitchen walls, floors, ceiling, vents and lighting in good repair? {1pt.}

  Yes

  No

  N/A

• Kitchen walls not in good repair

• Kitchen floors not in good repair

• Ceiling not in good repair

• Vents not in good repair

• Lighting not in good repair

• Other (describe)

• C7 Are all utensils/small parts (i.e. UHC trays, egg rings, brushes, tongs, spatulas, etc.) properly cleaned and available? {1pt.}

  Yes

  No

  N/A

• Utensils/small parts not clean

• Utensils/small parts not available

• Other (describe)

• C8 Are all utensils/small parts (i.e. UHC trays, egg rings, brushes, tongs, spatulas, etc.) in good repair? {1pt.}

  Yes

  No

  N/A

• Utensils/small parts not in good repair

• Other (describe)

• C9 Are French fry fryers and bagging stations clean? {1pt.}

  Yes

  No

  N/A

• Top not clean

• Stacks not clean

• Lamp covers not clean

• Doors not clean

• Inside not clean

• Bagging station not clean

• Other (describe)

• C10-US Are French fry fryers and bagging stations in good repair? {1pt.}

  Yes

  No

  N/A

• Stacks not in good repair

• Lamp covers not in good repair

• Lamp(s) are not working

• Doors not in good repair

• Bagging station not in good repair

• Other (describe)

• C11 Are fried product fryers clean?

  Yes

  No

  N/A

• Top not clean

• Stacks not clean

• Doors not clean

• Inside not clean

• Other (describe)

• C12 Are fried product fryers in good repair? {1pt.}

  Yes

  No

  N/A

• Stacks not in good repair

• Doors not in good repair

• Other (describe)

• C13 Are grills clean? {1pt.}

  Yes

  No

  N/A

• Grill surface not clean

• Stacks not clean

• Control panel not clean

• Inside control panel not clean

• Platens not clean

• Grease pan(s) not clean

• Other (describe)

• C14 Are grills in good repair? {1pt.}

  Yes

  No

  N/A

• Grill surface not in good repair

• Stacks not in good repair

• Control panel not in good repair

• Inside control panel not in good repair

• Platens not in good repair

• Grease pan(s) not in good repair

• Other (describe)

• C15 Are the Universal Holding Cabinets (UHCs) clean? {1pt.}

  Yes

  No

  N/A

• UHCs not clean

• Other (describe)

• C16 Are the Universal Holding Cabinets (UHCs) in good repair? {1pt.}

  Yes

  No

  N/A

• UHCs not in good repair

• Other (describe)

• C17 Are the Order Assembly Table (OAT) and Heating Landing Zones (HLZ) clean? {1pt.}

  Yes

  No

  N/A

• OAT/HLZs not clean

• Other (describe)

• C18 Are the Order Assembly Table (OAT) and Heated Landing Zones (HLZ) in good repair? {1pt}

  Yes

  No

  N/A

• OAT/HLZs not in good repair

• Other (describe)

• C19 Is prep area clean? {1pt.}

  Yes

  No

  N/A

• Prep table not clean

• Prep area not clean

• Biscuit oven not clean

• Q-ing oven not clean

• Other (describe)

• C20 Is prep area in good repair? {1pt.}

  Yes

  No

  N/A

• Prep table not in good repair

• Prep area not in good repair

• Biscuit oven not in good repair

• Q-ing oven not in good repair

• Other (describe)

• C21 Are all the toasters and steamers clean? {1pt.}

  Yes

  No

  N/A

• Toaster not clean

• Steamer not clean

• Other (describe)

• C22 Are all the toasters and steamers in good repair? {1pt.}

  Yes

  No

  N/A

• Toaster not in good repair

• Steamer not in good repair

• CYT toaster not in good repair

• Other (describe)

• C23 All ice machines are clean (including condenser/evaporator). Inspect the inside of all ice machine storage bins and ice chutes on ABS systems to check for visual signs of build-up. Document part and check reasons below. {1pt.}

  Yes

  No

  N/A

• Part:

• Visual signs of build-up

• Ice machines not clean

• Other (describe)

• C24 Is ice transported from the ice machine to ice bins using only clean ice buckets and are ice buckets stored properly when not in use? {1pt.}

  Yes

  No

  N/A

• Buckets not clean

• Buckets not stored properly

• Other (describe)

• C25 Are ice scoops used to dispense ice from ice bins into cups or ice buckets and are ice scoops kept in scoop holders when not in use? {1pt.}

  Yes

  No

  N/A

• Scoops not used to dispense ice

• Scoops not kept in scoop holders

• Other (describe)

• C26 Is the back sink area clean, including floors, shelves, walls and baseboards throughout the visit? {1pt.}

  Yes

  No

  N/A

• Floor not clean

• Sink not clean

• Shelves not clean

• Walls not clean

• Baseboards not clean

• Other (describe)

• C27 Are the dry storage areas clean (shelves, floors, walls, light fixtures, ceilings, etc.) throughout the visit? {1pt.}

  Yes

  No

  N/A

• Floor not clean

• Shelves not clean

• Walls not clean

• Baseboards not clean

• Light fixtures not clean

• Ceiling not clean

• Multiplex not clean

• Washing machines(s) not clean

• Other (describe)

• C28 Are all walk-in and reach-in refrigerators and freezers clean? {1pt.}

  Yes

  No

  N/A

• Walk-in freezer not clean

• Reach-in freezers not clean

• Walk-in refrigerator not clean

• Reach-in refrigerator not clean

• Other (describe)

• C29 Are all walk-in and reach-in refrigerators and freezers in good repair? {1pt.}

  Yes

  No

  N/A

• Walk-in freezer not in good repair

• Reach-in freezers not in good repair

• Walk-in refrigerator not in good repair

• Reach-in refrigerators not in good repair

• Other (describe)

• C30 Is juice dispenser clean? {1pt.}

  Yes

  No

  N/A

• Juice dispenser not clean

• Other (describe)

• C31 Is juice dispenser in good repair? {1pt.}

  Yes

  No

  N/A

• Juice dispenser not in good repair

• Other (describe)

• C32 Are shake and/or sundae machines clean? {1pt.}

  Yes

  No

  N/A

• Shakes machines not clean

• Sundae machines not clean

• Other (describe)

• C33 Are shake and/or sundae machines in good repair? {1pt.}

  Yes

  No

  N/A

• Shakes machines not in good repair

• Sundae machine not in good repair

• Other (describe)

• C33-US-01 Are Blended Ice Machine and McCafe Machine clean? {1pt.}

  Yes

  No

  N/A

• Blended Ice machine not clean

• McCafe machine not clean

• Other (describe)

• C33-US-02 Are Blended Ice Machines and McCafe Machines in good repair? {1pt.}

  Yes

  No

  N/A

• Blended Ice machine not in good repair

• McCafe machine not in good repair

• Other (describe)

• C34 Is the lobby beverage/condiment bar clean throughout the visit? {3pts.}

  Yes

  No

  N/A

• C35-US Are the drink towers, diffusers and nozzles clean? Inspect drink tower nozzles and diffusers (and the bottom of the valve body after removing the nozzle at each drink tower) to check for any signs of build-up. {1pt}

  Yes

  No

  N/A

• Part:

• Visual signs of build-up

• Not clean

• Not sanitized

• Other (describe)

• C36-US Are the drink towers, diffusers and nozzles clean? inspect drink tower nozzles and diffusers (and the bottom of the valve body after removing the nozzle at each drink tower) to check for any signs of disrepair. {1pt.}

  Yes

  No

  N/A

• Part:

• Not in good repair

• Other (describe)

• C36-US-01 Iced Tea dispensers, in Drive-thru and on beverage/condiment bar are clean, and lids are properly placed on the tea dispenser. {1pt.}

  Yes

  No

  N/A

• Visual signs of build-up

• Not clean

• Tea dispenser liner not used or used properly

• Other (describe)

• C36-US-02 Iced Tea dispensers, in Drive-thru and on beverage/condiment bar are in good repair and secured with proper lid retaining clips or other securing devices as required local regulations. {1pt.}

  Yes

  No

  N/A

• Not in good repair

• Lid not placed on dispenser properly

• Tea dispenser lid retaining clips or other securing devices ate not being used properly

• Other (describe)

• C37 Are the guest dining area trays clean and are they in good condition? Also, are they positioned properly and in good supply? (No warped, bent or cracked trays. Enough supply for peak period based on local restaurant conditions.) {3pts.}

  Yes

  No

  N/A

• Not cleaned after every use

• Not washed daily

• Not rinsed daily

• Not sanitized daily

• Not in good condition

• Not positioned properly

• Not in good supply

• Other (describe)

• C38 Are the decor, tables, seats and high chairs cleaned and maintained clean throughout the shift, and using separate towels for seats and high chairs than from the ones used to wipe tables? {3pts.}

  Yes

  No

  N/A

• Separate towels not used

• Not cleaned throughout shift

• Correct cleaning solution not used

• Decor not clean

• Tables not clean

• Seats not clean

• High chairs not clean

• Other (describe)

• C39 Are the decor, tables, seats and high chairs in good repair? {3pts.}

  Yes

  No

  N/A

• Decor not in good repair

• Tables not in good repairs

• Seats not in good repairs

• High chairs not in good repairs

• Other (describe)

• C40 Are the dining room floors, ceiling, vents, lighting and walls clean? {1pt.}

  Yes

  No

  N/A

• Floors not clean

• Ceiling not clean

• Vents not clean

• Lighting not clean

• Walls not clean

• Other (describe)

• C41 Are the dining room floors, ceiling, vents, lighting and walls in good repair? {1pt.}

  Yes

  No

  N/A

• Floors not in good repair

• Ceiling not in good repair

• Vents not in good repair

• Lighting not in good repair

• Walls not in good repair

• Other (describe)

• C42 Are all windows and doors spot cleaned throughout the visit? {1pt.}

  Yes

  No

  N/A

• Windows not clean

• Doors not clean

• Other (describe)

• C43 Are all windows and doors in good repair? {1pt.}

  Yes

  No

  N/A

• Windows not in good repairs

• Doors not in good repairs

• Other (describe)

• C44 Are the inside waste receptacles clean? {1pt.}

  Yes

  No

  N/A

• Not cleaned daily

• Not sanitized daily

• Other (describe)

• C45 Are the inside waste receptacles in good repair? {1pt.}

  Yes

  No

  N/A

• Not inspected daily

• Not in good repair

• Other (describe)

• C46 Are the restroom walls, floors and fixtures (e.g., faucets, hand dryers, toilets, changing stations, lighting, etc.) clean stocked and maintained throughout the visit? {3pts.},

  Yes

  No

  N/A

• Walls not clean

• Floors not clean

• Faucets/sicks not clean

• Hand dryers not clean

• Sinks not clean

• Toilets not clean

• Changing station not clean

• Lighting not clean

• Soap not stocked

• Toilet paper or disposable hand towels not stocked

• Other (describe)

• C47 Are the restroom walls, floors and fixtures (e.g. faucets, hand dryers, toilets, changing station, lighting. etc.) in good repair? {3pts.}

  Yes

  No

  N/A

• Walls not in good repair

• Floors not in good repair

• Faucets/Sink sensors not working properly

• Hand dryers not working

• Toilets not in good repair

• Changing station not in good repair

• Lighting not in good repair

• Other (describe)

• C48 Is exterior of the building (walls, soffit, exterior doors, fascia, trim,etc.) clean? {1pt.}

  Yes

  No

  N/A

• Walls not clean

• Soffits not clean

• Fascia not clean

• Trim not clean

• Other (describe)

• C49 Is exterior of the building (walls, soffit, exterior doors, fascia, trim, etc.) in good repair? {1pt.}

  Yes

  No

  N/A

• Walls not in good repair

• Soffits not in good repair

• Fascia not in good repair

• Trim not in good repair

• Other (describe)

• C50 Are all signage, flags, and exterior lighting clean? {1pt.}

  Yes

  No

  N/A

• Signage not clean

• Flags not clean

• Lighting not clean

• Other (describe)

• C51 Are all signage, flags, and exterior lighting in good repair? {1pt.}

  Yes

  No

  N/A

• Signage not in good repair

• Flags in poor condition

• Lighting not in good repair

• Other (describe)

• C52 Are the walks, patios and exterior seating clean? {1pt.}

  Yes

  No

  N/A

• Walks not clean

• Patios not clean

• Exterior seating not clean

• Other (describe)

• C52-US Are the walks, patios and exterior seating in good repair? {1pt.}

  Yes

  No

  N/A

• Walks not in good repair

• Patios not in good repair

• Exterior seating not in good repair

• Other (describe)

• C53 Are the parking lot areas in good repair? {1pt.}

  Yes

  No

  N/A

• Potholes in parking lot

• Oil spot build-up

• Cracks in pavement

• Lot striping faded/unclear

• Other (describe)

• C54-US Are the parking lot, Drive-thru lane and landscaping free from debris and litter throughout the visit? {3pts.}

  Yes

  No

  N/A

• Parking lot not free of debris and litter

• Landscaping not free of debris and litter

• Drive-thru not free of debris and litter

• Other (describe)

• C55 Is the area surrounding the restaurant free of litter throughout the visit? {1pt.}

  Yes

  No

  N/A

• C56 Is the Drive-thru menu board clean? {1pt.}

  Yes

  No

  N/A

• Menu board not clean

• Other (describe)

• C57 Is the Drive-thru menu board in good repair? {1pt.}

  Yes

  No

  N/A

• Menu board not in good repair

• Other (describe)

• C58 -US Is all Point of Sale (POS) equipment, including the Customer Order Display (COD) and Drive -thru speaker, in god repair(functioning properly, if applicable)? {3pts.}

  Yes

  No

  N/A

• COD

• Key station

• Monitors

• Bump bars

• Printers

• Coin Changers

• Credit Card Readers

• Other (describe)

• C59 KIOSK: Are kiosks clean, in good repair and functioning properly? {3pts.}

  Yes

  No

  N/A

• Kiosk not clean

• Kiosk not in good repair

• Kiosk not functioning properly

• Other (describe)

• C58 Is the corral area (waste container, compactor, gates, pad, walls, grease container, etc.) clean and are the containers covered and gates kept closed throughout the visit?

  Yes

  No

  N/A

• Corral area not clean

• Corral area has significant odor

• Containers not covered

• Gates not kept closed

• Other (describe)

• C61 Is the corral area (waste container, compactor, gates, pad, walls, grease container,etc.) in good repair? {1pt.}

  Yes

  No

  N/A

• Items in corral area not in good repair

• Containers not in good repair

• Gates not in good repair

• Other (describe)

• C62 Are the outside trash receptacles cleaned and emptied as required? {1pt.}

  Yes

  No

  N/A

• Not cleaned

• Not emptied

• Other (describe)

• C63 Are the outside trash receptacles in good repair? {1pt.}

  Yes

  No

  N/A

• Not in good repair

• Other (describe)

• C64-US Is PlayPlace clean? {1pt.}

  Yes

  No

  N/A

• PlayPlace equipment not clean

• PlayPlace floors not clean

• PlayPlace tables not clean

• PlayPlace chairs not clean

• PlayPlace walls, ceilings, trashcans, etc. not clean

• Equipment safety surfaces and flooring not clean

• Vents not clean

• Other (describe)

• C63 Is PlayPlace in good repair? {1pt.}

  Yes

  No

  N/A

• PlayPlace equipment not in good repair

• PlayPlace floors not in good repair

• PlayPlace tables not in good repair

• PlayPlace chairs not in good repair

• PlayPlace walls, ceilings, trashcans, etc. not in good repair

• Safety surface not in good repair

• Other (describe)