Title Page
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Site conducted
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Conducted on
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Audit Daypart
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Prepared by
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Person in Charge
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Location
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CKE Operational Assessment
Section 1. Exterior
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1.1.1) Parking Lot (Max Score: 5)
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1.1.2) Sidewalks (Max Score: 5)
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1.1.3) Trash Enclosure (Max Score: 5)
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1.1.4) Drive Thru Menu Board (Max Score: 5)
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1.1.5) Drive thru clearance poles and windows in good repair (Max Score: 5)
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1.1.7) Building Exterior Appearance (Max Score: 5)
Section 2. Interior
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1.2.1) Doors (Max Score: 5)
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1.2.2) Frontline Area (Max Score: 5)
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1.2.3) Tables, Chairs and Booths (Max Score: 5)
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1.2.4) Windows (Max Score: 5)
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1.2.5) Customer area floors and waste receptacles (Max Score: 5)
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1.2.6) Dining Area (Max Score: 5)
Section 3. Kitchen Area
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1.3.1) Charbroiler (Max Score: 5)
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1.3.2) Ovens (Max Score: 5)
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1.3.3) Fryer Station (Max Score: 5)
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1.3.4) Make-up/Assembly Table (Max Score: 5)
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1.3.5) Grill Station (Max Score: 5)
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1.3.6) Heated holding unit, overshelf and transfer bin (Max Score: 5)
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1.3.7) Kitchen area floors, counters and equipment (Max Score: 5)
Section 4. Restrooms
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1.4.1) All lights, fixtures, vents and signs in good repair (Max Score: 5)
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1.4.2) Restrooms clean, stocked and odor free (Max Score: 5)
Section 5. Employee Behavior
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1.5.1) Guest Interaction (Max Score: 5)
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1.5.2) Order Taking (Max Score: 5)
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1.5.3) Drive Thru Order Taking (Max Score: 5)
Section 6. Employee Appearance
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1.6.1) Overall employee appearance and hygiene is neat and clean. (Max Score: 5)
Section 7. Order Accuracy
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1.7.1) All Drive-Thru/To Go/Delivery/Dine orders are bagged or trayed correctly (Max Score: 5)
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1.7.2) Special order items are marked (Max Score: 5)
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1.7.3) Drive-thru, Delivery, To-Go and dine orders are accurate (Max Score: 5)
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1.7.4) Drive-thru headsets are working and in use (Max Score: 2)
Section 8. Service Times
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1.8.T1) Svc Time #1 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T2) Svc Time #2 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T3) Svc Time #3 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T4) Svc Time #4 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T5) Svc Time #5 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T6) Svc Time #6 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T7) Svc Time #7 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T8) Svc Time #8 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T9) Svc Time #9 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.T10) Svc Time #10 (enter total seconds in comment box, then go to predefined notes and enter in minutes:seconds format) (Max Score: 0)
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1.8.2) Service times meet standards (Max Score: 10)
Section 9. Breakfast Quality
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1.9.1) Finished Biscuits/Fresh Baked Buns meet quality standards and are timed and held properly. (Max Score: 5)
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1.9.2) Prepared Eggs meet quality standards and are timed and held properly. (Max Score: 5)
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1.9.3) Prepared breakfast product components meet quality standards (Max Score: 5)
Section 10. Breakfast Products Observed
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2.1.1) Breakfast sandwich/item is neatly assembled, packaged, looks appealing and conveys quality (Max Score: 5)
Section 11. Lunch/Dinner Quality
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2.2.1) Fresh cooked proteins meet quality standards (Max Score: 5)
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2.2.2) Prepared lunch/dinner product components meet quality standards (Max Score: 5)
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2.2.3) Meat patty hot holding temperature (Max Score: 5)
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2.2.4) Meat patty hot holding processes (Max Score: 5)
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2.2.5) Does the restaurant have a Prince Castle unit or similar holding trays? (Max Score: 0)
Section 12. Sandwich Product Observed
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2.3.1) Burger or sandwich item is neatly assembled, packaged, looks appealing and conveys quality (Max Score: 5)
Section 13. Fried Products
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2.4.1) Oil properly filled and meets color standard (Max Score: 5)
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2.4.2) Fries are properly prepared and held (Max Score: 5)
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2.4.3) Fried proteins meet quality standards (Max Score: 5)
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2.4.5) Hand breaded chicken tenders (HBCT) are properly prepared, cooked and held (Max Score: 5)
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2.4.6) Fried products (non fries, desserts and other items) are prepared and timed and held properly. (Max Score: 5)
Section 14. Beverage Bar & Drink Stations
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2.5.1) Beverage bar is clean, stocked, organized and in good repair. (Max Score: 5)
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2.5.2) Shake station area is clean, stocked organized and in good repair (Max Score: 5)
