AFC Audit

Initial questions

Conducted on
Prepared by
Location
AM Shift Captain
PM Shift Captain
# of Employees
# of Managers
# of Majors

Critical Items

All Corporate specified items available

The store is never out of any item, food or paper, needed as an ingredient or product to serve a customer. All food and paper products meet Company specifications. All Company approved products are available to serve customers at all times. All recipes, as outlined in the Operations Manual (Treat Recipes) are followed.

Critical brand standards upheld

Store is open during the following Company required hours of operation: Summer Hours (Friday before Memorial Day through the Sunday before Labor Day) • 11:00 a.m. to 11:30 p.m. Sunday - Thursday • 11:00 a.m. to 12:00 a.m. Friday and Saturday Winter Hours (Labor Day through Thursday before Memorial Day) • 11:00 a.m. to 11:00 p.m. Sunday – Thursday • 11:00 a.m. to 11:30 p.m. Friday and Saturday Closing in observance of the following holidays is approved: • New Years’ Eve • Thanksgiving Eve; close at 6 p.m. • Thanksgiving Day • Christmas Eve • Christmas Day Store must open early and close late each day. Every store must open at least five minutes earlier than posted store hours and close five minutes after posted hours. Special circumstances or locations may result in the modification of the hours listed above; however, any modification to the store hours as set forth above must be approved, in writing by the Franchisor. Only stainless buckets are in use for holding or running frozen custard for service. All employees must adhere to Company facial hair policy. Facial hair: • Absolutely NO facial hair permitted. • Must present a clean, classic look with face being clean-shaven prior to each shift with NO stubble. • Must have clean-shaven face and sideburns must be well-trimmed. • No hair, facial hair, side burns, or stubble extends below the earlobe.

Machine Component Cleanliness

Protein swab test performed on all machine components, as well as a visual inspection by the evaluator should test negative for protein and/or custard residue. Machine component parts the evaluator will inspect include but are not limited to front plates, back plates, front plate mounting studs (threads), flow valves, custard barrel, front plate center pins, and hoppers.

Food and Customer Safety

Andy’s Frozen Custard’s services and facilities are designed and operated to consistently provide the highest quality, food safety, hygiene, and health safety standards that will satisfy the needs and expectations of our customers, the local community, and related legislation. The store is free of imminent health hazard while operating.

Critical Restaurant Staffing

All managers meet the minimum job description requirements, as laid out in the positional job description forms

Custard

Fountain

1. Timeline: Opening Closing

Current opening/closing timeline is posted/accessible and followed. All equipment, product, or areas are set up and ready for service at opening time (5 minutes before posted open time). No equipment, product or areas are cleaned or moved prior to recommended time before closing.

2. Pre-rush/Shift Change

All daily duties have been completed and the store is in good condition with sufficient product to allow for a smooth transition at shift change. Incoming manager/crew is talked into position, provided any important information needed from opening crew (e.g., product, repair and maintenance, labor, staffing, etc.) All items that would be needed for the rush are stocked appropriately, up front, prior to the rush (loyalty cards, cups, toppings, etc.) All fountain shift change duties are completed in a timely manner; green and red buckets changed, dippers sprayed out, dishes caught up, dish water changed, collars washed, collar water changed, etc. ( No Major)

3. Dipping/Portioning

Correct dipper is used for each treat. Correct portions of custard used for all treats. Treats are not served “short” or overflowing. Dipper is in control of the flow and is maximizing the performance of the store. Dipper directs fountain helpers; what the treat is and where it goes, when to wash collars, when to refill/replace products, etc. Dipper is constantly aware of custard levels, baked goods supply, service times, and line flow. Dipper listens to call backs or reads orders from monitors without pause. Dipper communicates with the machine operator about custard levels and quality. Walk-up and drive-thru customers are treated with the same priority. The dipper can increase or decrease production levels based on speed of service. Items are dipped and made in the order they are called back. One whole order is completed before beginning another order. (Major: Dipper consistently skips walk-up orders for drive-thru orders for a faster drive time. Multiple melted treats have to be remade after sitting too long.

4. Recipes

All ingredients portioned in the correct order. All recipes are followed, as lined out in Operations Manual and/or rollout guides. Proper portioning procedures are being followed. Employees are knowledgeable about all treat recipes, topping portion rules, etc. when asked by evaluator (Major: Recipes are not consistently followed.)

5. Quality Treats and Containers

All treats served in clean, un-cracked cups. Only perfect treats are handed out. Imperfect treats are remade. Lids are not placed on floats or Old Fashioned Sodas, unless requested by the customer. If treat is overflowing, it must be corrected before the requested lid goes on. (Major: A treat is served in a broken container. Consistently has to be stopped from handing out imperfect treats.

6. Workflow

Store is operating at highest level of efficiency. Production level of drive-thru and walk-up windows is in line with fountain production levels. Treats delivered to correct area. Fountain area set up for optimum efficiency and food/employee safety (e.g., toppings, pumpers, blenders, etc.). (Major: Treats consistently delivered to wrong area.)

7. Urgency, Speed, and Anticipation

During peak periods, team members are positioned according to their strengths; aces in their places. A sense of urgency is displayed by employees with the appearance of always being ready. Serving customers is always the top priority. Importance of speed is apparent on the fountain. All fountain workers listening for call backs to assist the dipper, especially for starting floats, splits, etc. Employees changing out empty or near empty food containers when necessary, ensuring plenty of product is available for the next treat to be made. Importance of speed is apparent on the fountain. All areas on the fountain are wiped, stocked, cleaned and filled frequently during the shift and immediately following a rush period. (Major: There is an outright lack of urgency with fountain workers. Serving customer is not always the top priority. Having to restock multiple items from the back during a rush period.)

8. Cleanliness

Dippers sprayed off every hour, at minimum. All areas on the fountain are wiped and cleaned frequently during the shift and immediately following a rush period. Towels in use are not left sitting on food surface areas. They are fully submerged in green/red buckets. Towels are not excessively soiled or omit a foul odor. Green and red buckets are maintained properly throughout the shift and changed when necessary. (Major: Dippers not sprayed off once during the shift.)

9. Allergy Procedures

Correct dipper is still used for each treat. An allergy “kit” is fully stocked with required items in a clean, sealed container. Clean utensils and collars from the allergy kit are used for all ingredients needed. Treat is dipped from the machine, if custard is available. Toppings are portioned from sealed, previously unused containers. Astro blender or shake machine is cleaned using sanitizer and brush to remove possible contaminants. Treat is handed directly to the window operator that ordered it and they are made aware that it is for the customer with the allergy. Employees are knowledgeable about all allergy procedures when asked by evaluator. (Major: No allergy kit in place.)

10. Dishwashing

All machine parts and collars are ran through the high temp. dishwasher daily. Machine parts cleaning procedures are properly followed, as outlined in the Operations Manual. Dishes are either manually washed, rinsed, sanitized in sanitizing solution and air dried or washed in dishwasher, after rinsing, and air dried. Clean dishes are completely air dried before stacking. Dishwasher is not overloaded. Soap and sanitizer water are changed when it begins to appear dirty or cloudy. Sanitizer concentration meets manufacturer’s recommendation. Brushes are ran through any items that contain holes. The banana board and collar washing brushes are properly cleaned and bleached nightly. Iced tea urns are scrubbed nightly with a green scrub pad. Nozzles are disassembled and cleaned. Clean utensils, equipment, and food-contact containers are stored in a sanitary manner. Utensil handles all point up for vertical storage or all point in the same direction for horizontal storage. (Major: Appropriate Machine parts are not washed using high temp. dishwasher. Dishes are not washed, rinsed, and air dried.)

Ingredients

1. Mix: Custard & Shake

All vanilla, chocolate, and shake mix are in date and rotated correctly (FIFO). Frozen mix is thawed over the course of a few days in refrigeration. (Major: Frozen mix thawed at room temperature or under warm water.)

2. Pumpables, Chip, Flavored Syrups, Espresso

All products held according to the Product Shelf-Life Chart. All pumpables and chip are set at the appropriate temperature settings. Correct ladle used for chip. Each pumper set up with appropriate number of gauging collar(s). Products are properly and clearly labeled with DIT (date, initials, time). Products are rotated and stored properly (FIFO).

3. Baked Goods

All products held according to the Product Shelf-Life Chart. Baked goods are not over or under baked. Baked goods are baked fresh each morning. Proper spreading, baking, cutting, and dishing procedures followed. Two brownie, Casanova, and Shortcake edge pieces are never dished together when dishing sundaes, one edge piece should always be paired with an interior piece. Product should be covered at all times. Baked goods are rotated and stored properly (FIFO). Products are properly and clearly labeled with DIT (date, initials, time). Correct re-heating times and procedures are followed. Pars are managed so that all frozen product is allowed to thaw under refrigeration in time for use. (Major: Expired baked good served to customers. Burnt or severely underbaked products served to customers. Product thawed at room temperature or under warm water.)

4. Nuts

All products held according to the Product Shelf-Life Chart. All cases and prepped nut containers are dated with date of receipt. Inventory is at appropriate level to not exceed shelf life or run out. Correct utensils used for service. (Major: Non-approved nuts are served to customers. Nut ladles being used for any non-nut product.)

5. Fruit

All products held according to the Product Shelf-Life Chart. Proper prep procedures being followed. Products are properly and clearly labeled with DIT (date, initials, time). Products are rotated and stored properly (FIFO). Bananas ripe, not green or overly bruised. All fruit quality meets corporate standards. Pars are managed so that all frozen product is allowed to thaw under refrigeration in time for use. (Major: Product thawed at room temperature or under warm water.)

6. Candies

All products held according to the Product Shelf-Life Chart. Correct utensils used for service. Products are properly and clearly labeled with DIT (date, initials, time). Products are rotated and stored properly (FIFO). Unprepped, open cases are tightly sealed/covered.

7. Waffle Products

Preparation procedures are performed according to recipe specifications. Dry ingredients correctly weighed. All waffle products held according to the Product Shelf-Life Chart. Cones are made fresh each day. All supplies needed are gathered before baking waffle cones. Cones are properly rolled, ensuring a leak-free tip. Cones size does not vary more than .25 inches from company standard size; 7 inches tall and 3.5 inches wide. Cones are completely cooled before selling, storing, or crushing pieces. Cones are placed in cone holder to cool for at least 15 minutes but no longer than one hour. Cones are stored in a sealed container and properly labeled with DIT (date, initials, time). First cone made on each iron, each day, is discarded. Waffle batter is prepared fresh for each baking session. After opening a bag of waffle mix, unused mix from an open bag is stored in an airtight container with lid and labeled with the date opened. Waffle cones and pieces are stored at room temperature, not in cooler or freezer. Pieces are “crushed” to proper size; ¾ inch pieces. Pieces are stored in sealed food service container and properly labeled with DIT (date, initials, time). Additional steps in place for stores with higher humidity levels (Ziploc bags, wise dry packs, etc.). Waffle cones are free of black residue from iron. (Major: Dry ingredients are not correctly weighed with scale. Waffle iron is not latched immediately after placing batter and closing lid. Cones are left cooling in cone holder longer than one hour. Waffle batter is set out longer than four hours. )

8. Seasonal Items

All products held according to the Product Shelf-Life Chart. Pars are managed so that all frozen product is allowed to thaw in refrigeration in time for use. Seasonal baked goods are not over or under baked. All procedures included in product rollouts followed. Current seasonal rollout is posted for easy access and all employees have been trained. Products are properly and clearly labeled with DIT (date, initials, time). Products are rotated and stored properly (FIFO). (Major: Product thawed at room temperature or under warm water. Burnt or severely under baked products served to customers.)

9. Breaking the Cycle

Product on the fountain cooler is marked at close and the cycle of bacterial growth is broken daily. Proper breaking the cycles procedures are followed for custard/mix twice per week. Employees are aware of and have been fully trained on the importance of breaking the cycle. (Major: No procedures to break the cycle apparent.)

10. Daily Prep

Appropriate utensils or measuring cups are utilized to produce recipes. Potentially hazardous products are left out of refrigeration for preparation or to thaw for less than four cumulative hours. Preparation procedures are performed according to Corporate recipe specifications. Labels are removed from cans after opening. (Major: Potentially hazardous products are left out of refrigeration for more than four hours.)

Machines

1. Mix

Only Corporate approved mix from proper vendor in use. Mix making procedure is performed according to Corporate recipe specifications. Mix bags are shaken or agitated properly before opening, to reincorporate any egg separation. Appropriate utensils or measuring devices are utilized to make mix. Vanilla extract thoroughly stirred into vanilla mix to completely mix ingredients, immediately after pouring vanilla mix into mix tower. Mix bags hung and cut properly. No ingredients added to chocolate mix. Chocolate mix is transferred to steel pail directly from the bag. Mix or leftover custard left uncovered in walk-in cooler overnight. (Major: Any non-approved mix recipe in use. Expired mix is used. No evidence of vanilla extract. Bags cut improperly, causing part of the bag to fall into mix tower or steel pail.

2. Loading Machines

Only fresh mix, that has never been in the hopper, is used for first run. Leftover mix/meltdown is incorporated into the hopper during the morning, after first run. Foam is skimmed off the top of meltdown before added to the hopper. Mix is only transported and poured into the hopper using the steel pail. Hopper levels are properly maintained throughout the day. Except for final run or final run preparation, no half pails are added to the hopper. (Major: Using meltdown for first run of the day. Hopper running out of custard causing the machine to seize.

3. Flow/Gate

Gate is set at proper position during each stage; closed when machine not running, ¼” when starting machine, ¾ while running custard for service, fully open during shutdown process. Flow is at appropriate level providing firm custard. Flow is checked each time after adding mix to the hopper. (Major: Gate is fully open while running custard for service.)

4. Starting/Stopping

Additional machines are turned on at appropriate times to allow no lulls in service levels during peak periods. Room temperature slide is never used when starting machine. Dippers, slides, and wing nuts are sprayed off promptly, each time the machine is turned off. Slides are dried completely before placing back in the freezer. If machine is needed to run continuously, dippers are rinsed off every hour. (Major: Using a slide that was not dried completely and contains ice. Dippers not rinsed off for two consecutive hours.)

5. Packing Down Custard

Spade is used to push straight down on custard, just hard enough to eliminate any air pockets. Spade is not moved side to side smoothing the custard, like icing a cake. Custard is not packed down too frequently, making the custard soft. It is also not packed too infrequently leaving air pockets in the bucket. Ideal frequency is every 2-5 minutes while running custard. (No Majors)

6. Buckets

Buckets are scraped promptly when removing from fountain dip well. Proper utensil (spade) used to scrape buckets. No more custard left in a bucket after scraping than the amount of a down cup or cone, 3.5 oz. Buckets promptly switched when called from the fountain. Buckets are completely dry before placed in freezer, no ice crystals present in frozen buckets. Minimum of two buckets, for each flavor, in use for running and holding the proper amount of custard for the shift. More are added when service levels require more than two for efficiency.Appropriate number of dry buckets in freezer available for shift. Completely frozen buckets used for running and holding custard.Only stainless buckets are in use for holding or running frozen custard for service. (Major: Running custard into a bucket with ice crystals present. Running custard into a room temperature bucket. Plastic buckets are being used to run custard into from the machine or holding custard for making treats. )

7. Meltdown

Meltdown process is done one bucket at a time. Following proper meltdown procedures. Only steel pans are used for meltdown. Meltdown is never performed until there is room for it to be poured immediately into the hopper. Meltdown timer is set at 5 minutes. Timer is started once meltdown bucket is placed into water. Meltdown does not exceed the maximum allowed time of 10 minutes. Meltdown is performed in a clean, debris free area, leaving no chance the meltdown could be contaminated from another source. Also, so that the meltdown does not contaminate other products or sanitized areas. (Major: No timer in use. Meltdown left unattended beyond the allowed 10 minutes.

8. Cups/Cones

Freshest custard is used to make all cups and cones. Cones are never set down on any surface and only handed to the window operator. Cones may be handed directly to the customer, only if directed to do so from the window operator. The first scoop, at a minimum, is thrown back until the dipper is cold. If machine operator is not available, any trained employee is to make cups and cones. No toppings are added to cones, excluding up to 5 whole cherries. Nuts are the only topping allowed to be added to cups, excluding up to 5 whole cherries. If nuts are added, it is served in one size bigger cup. Correct dipper is used when making cups and cones. Proper cup used in association with size of cup ordered. Cups and cones are portioned with the correct size and weight. Cones and cups ordered with mixed custard are portioned with chocolate custard on the bottom and vanilla on top, unless customer specifies a different arrangement. Cake cones are held at the base, with palm facing up, only touching the paper wrapper. Waffle cones are handled with a napkin, never touching the cone itself. When cups and cones are called back together, cups are made before cones. (Major: Not using freshest custard when dipping cups and cones. Cones are set down on any surface. Melting cones or cups served to the customer. Toppings added to cones.

9. Custard: Quality & Product Level

Appropriate custard levels maintained throughout the shift. Enough is made to not run out and there is not too much made so that fresh custard is served. Custard is never more than one hour old. Custard is the perfect consistency, not too firm or soft. Buckets are not overfilled. Machine Operator is aware of custard levels at all times. Machine freezer lids kept closed while not running custard. (Major: Store runs out of custard. Custard over one hour old served to customers. No corrective action taken to make perfect custard.

10. Stocked & Clean

Machines and machine freezers are wiped frequently, maintaining a clean appearance throughout the shift. Machines and machine freezers are cleaned and “shined” properly each night, leaving no residue or streaks. Machine cleaning accessories (mallet, wrench, hoses, L-bracket, clamp, cleaning face plate, cart, etc.) are clean and in good condition. Cleaning hoses clean and in good condition. Neatly rolled up and hung in between use. Machine area is completely stocked for service at beginning and end of each shift (cones, cups, napkins, spoons, etc.) All hopper lids are manually washed each night. (No Major)

Andy's Anywhere

1. Freshness

All Andy’s Anywhere items held according to the Shelf-Life Chart. (Major: Two or more items and/or flavors exceeding shelf life. Expired Andy’s Anywhere item served to customer.)

2. Packing

All Andy’s Anywhere items are labeled correctly, with correct sticker. Packed containers contain no air pockets. Andy’s Anywhere items are not overfilled when packing, allowing the lid to fit properly/securely. (Major: Multiple containers contain air pockets

3. Containers & Lids

All Andy’s Anywhere containers and lids are stored clean and in good condition. (No Major)

4. Storage & Rotation

Andy’s Anywhere freezers are clean, inside and out. All Andy’s Anywhere items are rotated and properly stored (FIFO). ( No Majors)

5. Product Test

Product color, texture, consistency, and flavor meet corporate standards. Evaluator will test a minimum of one specialty flavor for taste and visual inspection. (No Major)

Customer

Window

1. Priorities

Proper priorities are followed when working the Window; 1. Greeting customers 2. Hand out treats that have been made 3. Taking orders and communicating with customers 4. Everything else.

2. Knowledge: History, Product, & Menu

Crew can accurately describe all menu items. Entire crew aware of what LTO items or specials are currently running. Entire crew has access to available allergen information. Evaluator will ask common product knowledge questions (e.g., is the custard gluten free, does the custard contain high fructose corn syrup, etc.) All employees knowledgeable with company history (e.g., What year was Andy’s founded, where was the first Andy’s located, who are the founders, etc.) (Major: Multiple employees with no knowledge of Andy’s history

3. Greeting & Sendoff

Window is open before customer reaches it. Greeting involves, “hi + sincere personal greeting.” Window operator speaks quickly but understandable, always smiling. Parting phrase involves, “thank you + personal message.” The greeting/parting phrases are mixed up and not robotic by using the same one for each customer, making the experience more personal. Window is not closed until after the customer has left the window. (Major: Customers are not acknowledged as they wait to place their order. No sincere sendoff involving, “thank you.”)

4. Ordertaking & Communication

Employees appropriately interact with customers at the window. Guests are told what can be done for them, not what cannot be done. Orders taken properly with speed and accuracy. Employees recognize first time customers and take their time explaining our concept and menu. Samples are offered. Employee offers appropriate suggestions to customers (cups instead of cones on windy or hot days, extra cups to split items, etc.) Window operators offer suggestions if customers are undecided. Window operator should stand straight up and look ready to take care of business while maintaining constant eye contact with the customer. Once the customer orders their treat, size options are listed (except for sundaes, where small is the default). An example cup of all sizes is readily available at the windows for reference. Customer is asked if they would like a lid any time a Float or Old Fashioned Soda is ordered. Use phrases like, “can I get you anything else?” Do not use phrases like, “is that all” or “what else” as those phrases can come off as rude. Every drive-thru customer is asked each time if they are going to enjoy the treat right away or would like their order bagged to go. For orders placed at walk-up window, if there are more treats than customers, ask the customer if they would like it bagged to go or if they will be eaten right away. Walk-up window operator takes more than three orders before handing any out. Proper follow up questions are asked to ensure the customer gets exactly what they want.

5. Callbacks

For speed and a Wow experience, the entire order is memorized and called back to the fountain before ringing into the register. Call backs are called clearly, with proper volume and tone, loud enough for the entire store to hear. WO can memorize a minimum of four orders. Call backs are simplified or condensed as much as possible, when applicable. Orders are called back in the proper call back sequence. Different Window Operators are not calling back orders over each other. Wait until the other WO is completely finished with their call back before starting. Orders are called back using proper Andy's terminology (e.g., “with” for pecans, “made from chocolate,” etc.). Following current rollout guide procedures for LTO or specialty item call backs. When substituting toppings, call back “instead of.” Cone and cup elements are called back in the following order: size, flavor, type of cone (waffle or cake) or cup. Small size is implied for fountain treats and does not need to be called back, medium and large sizes need to be said. (Major: No callbacks performed. Ringing in all orders without effort of memorizing.)

6. POS & Ringing in Orders

Orders are accurately entered into the register. All registers are in operating condition, or an approved service company has been alerted to the problems. Window operators can efficiently and quickly navigate the POS. They are aware of where treats, modifiers, etc. are located. (Major: Overcharging customers by inaccurately ringing in orders. POS cash registers are not operating, and no action has been taken to repair units.)

7. Payment & Loyalty Program

Counterfeit pen is present at register and is used on all bills larger than $20. Shift runner or Manager is called over to check large bills ($50's & $100's.) Change is counted back to customer as handing out. Coins should be handed out first, then bills. An adequate supply of loyalty/gift cards are on display. Staff able to accurately describe/explain details of loyalty program (app, website, registration, program benefits, etc.). (Major: Handing out incorrect change to customer. No loyalty/gift cards available.)

8.Directing Customers

After payment, the customer is told their order will be ready shortly. The customer is told where to wait; drive-thru customer waits at the window; walk-up customers are asked to wait next to the window so that the next order may be taken. Window operator does not allow the customer to walk far away from the window, making it difficult to get their attention when the treats are ready. (Major: Customers are repeatedly not directed after placing order. Having to remake a treat due to customer walking away and window operator not being able to get their attention.)

9. Anticipation and Efficiency

Window areas are stocked, as outlined in the Operations Manual, prior to peak periods. Everything that would be needed for the rush is within arm's reach. To go bags should be ready before the treat arrives. Drive Thru: cups and cones are called back before they are needed, or Window Operator makes them in between cars. Window Operator should go get the order if it isn't at the Window. They should not remain at the window, unless they are preparing for the order (bags, spoons, etc.) Continuing to take orders while fountain cannot keep up (3 orders in queue at a maximum). Window operator does not repeat the entire order as car pulls up, if runner is taking orders outside. Orders are only repeated as treats are handed out.

10. Handing Out & Bagging Treats

Order is repeated when it is handed out. Treats are only handed out by the Window Operator that called the order back. Spoons should be correct size and placement in treats. A minimum of 2-3 napkins, per treat, are handed out with treats. Bags are used for treats; drink carriers are used for drinks (unless a guest specifically requests something different). Any item that is served with a straw is considered a drink when handing out (Shakes, Malts, etc.). Proper bagging procedures, as outlined in the training materials, are followed. Items are carefully bagged so that the treat will stay in the perfect position until the customer takes it out of the bag. Appropriate size and type of bag is used for to go items. When bagging, larger treats are never stacked on top of smaller treats. When bagging, spoons and napkins are placed on top of or on the side of treats, not on the bottom of the bag. Treats are kept in the upright position, except for certain Andy’s Anywhere items. Walk-up customers asked if they would like a bag if there are more treats ordered than customers. Customers informed of pertinent information when handed certain treats: • Floats – let the customer know to sip some form the top before stirring. • Larger cups – let the customer know when a treat is made in a larger cup and appears short (e.g., jackhammers, 2 or more fruit concrete, etc.). • Double cup – If the first cup has a small crack from the blender. Sample cones for dogs are handed to the dog owner, never fed to the dog. (Major: Handing out nut allergy treats to the wrong customer. Improperly bagging that could cause treats to spill. Overfilling to go bag, causing treats to break the bag.)

11. Quality and Treat Inspection

Each treat is carefully inspected before being handed out; only perfect treats are handed out. The following items should be inspected each time: • Cracked or messy/dirty cups • Incorrect toppings • Over or under blended treats • “Short” treats • Incorrect treat size • Incorrect portioning • Thin shakes • Melted treats If Window Operator receives an imperfect treat, it is communicated with the Dipper that a replacement is needed before other treats. (Major: Imperfect treats are handed out to customers.)

12. Drive Time

Standard weekly drive time average is 1:20 or below. "Keys to a better drive time" from the Training Guide are taught and put into action. Crew is aware of recent drive time averages and drive time standard. (Major: Weekly drive time average is above 1:30. If large or multiple variances are found with actual drive time to submitted drive times.

13. Runner/iPad

iPad is used each time an order is taken outside. During peak periods there is a designated runner. Runner does not stop the first car to take their order if no car is at the window; runner always starts with the car immediately after the one at the window, unless the car at the window is pulling away. The same order taking process outlined for orders taken at the window are performed; sincere greeting, maintaining eye contact, memorize order, enter order in iPad after customer gives entire order, total is given, sincere parting phrase. Runner does not make customers feel rushed when taking orders. If the customer is undecided, the runner assists in the decision making process by providing suggestions and descriptions of popular treats or current specials. Runner is properly trained to enter and edit orders correctly on iPad. Each car is asked if they are going to enjoy the treat right away or if they want it bagged to go. To Go button is selected if the customer wants it bagged to go. Direction is given to customer by telling them where payment will be taken and where to receive their order. Orders are “released” to the fountain as soon as the order is verified with the customer. Runner is proficient with controlling the line of cars, leaving no major gaps in the drive-thru line. At times runner will need to ask cars to pull up to eliminate gaps. Runner is aware of speed of service. If the line is moving slowly, they stop taking orders and go inside to see if help is needed. Safety protocols are in place to protect outside order takers: • Manager is frequently checking on the runner and keeping a watchful eye on them. • Runners stay on walkways and/or raised curb areas, when possible. • Runner is aware of their surroundings, watching for traffic in the drive-thru lane and in the parking lot. • If runner should ever feel unsafe due to any person or situation they should go inside immediately. • Runner door stays locked throughout the day. Andy’s logo jacket is available and worn for cold weather or light ran. No personal coats should be worn while taking outside orders. Employees are not outside taking orders during extreme weather (e.g., extreme cold, heavy rain, lightening, etc.). (No Majors)

14. Customer Experience

Employees are attentive to customers' needs. Concern for customer satisfaction is displayed by crew. Employees show dedication to achieving a WOW experience for customers. Employees do everything within their power to make the customers happy in any and every situation. Customer complaints are minimized and addressed effectively and immediately. Second, third or more windows opened at appropriate time throughout the day for better customer experience. ( Major: An employee or manager is rude or argumentative with a customer. Complaints are not handled appropriately and promptly.)

15.Urgency and Speed

Hand coordination -both hands are kept busy when working the Window.A sense of urgency is displayed by employees with the appearance of always being ready.Customers are not rushed during high or low volume periods. All projects are halted, and all free hands are available to serve the customer. Serving the customer is always the top priority. (Major: No employees in front to greet or serve waiting customers.

Crew

Uniform

1.general

Employees adhere to all items outlined in Andy's Dress Code and Personal Appearance Policy from the time they clock in until they clock out. No cell phones visible on the floor. Employees are friendly and courteous to all customers. Employees frequently smile at the customers and make eye contact. Employees maintain a positive and upbeat attitude wheninteracting with all staff and reviewer. Employees are healthy and not experiencing any of the following: •fever•diarrhea•vomiting•sore throat with fever Hygiene:•Teeth must be brushed.•Deodorant mustbe worn.•Employee must bathe/shower daily.•Chewing gum or candies not permitted.Cologne/Perfume:•No strong or offensive cologne/perfume.•Smell must not distract other employees.Makeup:•If worn, makeup should be conservative and natural looking.•Nobright eyeshadow, eyeliner, mascara,lipstick, blush, etc. allowed.•Makeup should be worn to enhance employee’s features and never calls attention away from a clean, classic look. Tattoos:•Absolutely no visible tattoos.•Any tattoos must be covered witha Band-Aid, athletic tape, clothing,or tattoo-specific makeup. Hands/Nails:•No long or artificial nails (gel, acrylic, silk, etc.). •Nails must be clean,and fingernails must be trimmed.•Hands must be washed before going to work and throughout the shift.•Nude or clear nail polish is allowed, with no chipping.Jewelry:•No more than one ring on finger.•No more than one earring on each ear (must not be beaded or dangling).•Earlobe expanders are not allowed.•No facial, mouth, or tongue piercings permitted.•No watches or bracelets.•No other jewelry permitted. (Major: A manager does not adhere to all items outlined in Andy's Dress Code and Personal Appearance Policy. Multiple employees not adhering to standard. Employees use profanity thatcould be overheard by customers. Multiple employees not adhering to standard. Employees are allowed to work with any of the symptoms listed. Multiple tattoos visible.

2.Hair/Hat

All personnel wearing Corporate approved apparel as outlined in the DressCode and Personal Appearance Policy. Employees adhere to all items outlinedin Andy's Dress Code and Personal Appearance Policy fromthe time they clock in until they clock out. Headgear:•Andy’s official/approved cap or visor is worn at all times.•Must be worn facing forward.•Hairnet must be worn with visor.•All hair must be covered with hat, or hairnet is required.•Must be cleanand in good condition.Hair:•Hair color is limited to those that appear natural, eliminating colors such as blue, pink, bright red, etc.•Hair must be worn pulled back in a tight bun if visible outside of hat.•If hair is not long enough to be put in a bun, but is not completely covered by hat, hairnet is required.•Hair must not interfere with ability to do work.•Hair is not dangling or hanging in face.•No ponytails permitted without a hairnet.•No out of norm haircuts permitted including but not limited to mohawks, bangsthat cover eyes, etc.

3.Shirt/Apron

All personnel wearing Corporate approved apparel as outlined in the Dress Code and Personal Appearance Policy. Employees adhere to all items outlinedin Andy's Dress Code and Personal Appearance Policy from the time they clock in until they clock out. Shirt:•White, short-sleeved shirt provided by the store isworn for each shift.•Shirt must be worn tucked inside shorts or pants neatly and correctly.•Every button, with the exception of the top button, must be buttoned.•Shirt must be clean.Undershirt:•An undershirt is required to be worn.•Undershirt must be plain white t-shirt (short or long sleeved) or white tank top (no spaghetti straps) with no graphics or writing.•Colored or patterned undergarments that show through uniform shirt is not permitted.•Undershirt must be clean. Apron:•A white apronprovided by the store is to be worn each shift.•Apron must be changed mid-shift and when overly dirty.•Aprons are not worn outside of the building. (Major: A manager does not adhere to all items outlined in Andy's Dress Code and Personal Appearance Policy. •Overly dirty apron is worn while taking orders.)

4.Slacks/Shorts

All personnel wearing Corporate approved apparel as outlined in the Dress Code and Personal Appearance Policy. Employees adhere to all items outlinedin Andy's Dress Code and Personal Appearance Policy from the time they clock in until they clock out. Slacks:•Slacks must be khaki dress material.•No jeans, sweatpants, spandex, leggings, yoga pants, etc.•Slacks must not have tears, holes, wrinkles, stains, or frayed hems.•Slacks should never be saggy, too tight, too short, or too long.•Slacks must be clean.Shorts:•Shorts must be khaki dress material.•Nojeans or yoga/gym shorts.•Shorts must not havetears, holes, stains, wrinkles, or frayed hems. •Shorts may only be worn March-October, unless store is located in an area where the coldest month of January averages a high of 57 degrees or warmer.•Shorts must not be shorter than six inches above the knee.•Shorts must be clean. ( Major: A manager does not adhere to all items outlined in Andy's Dress Code and Personal Appearance Policy.)

5.Shoes/Socks

All personnel wearing Corporate approved apparel as outlined in the Dress Code and Personal Appearance Policy. Employees adhere to all items outlined in Andy's Dress Code and Personal Appearance Policy from the time they clock in until they clock out. Shoes:•Shoes must below cut, lace-up athletic shoes that are non-canvas. •Shoes must be non-slip/slip resistant. •Shoes must be clean and not worn out. •No high tops allowed. Socks:•Socks worn with shorts must not be higher than the ankle. •Socks must be clean. •Any length socks may be worn with pants. (Major: A manager does not adhere to all items outlined in Andy's Dress Code and Personal Appearance Policy. )

Management

1.Reporting

Weekly drive times reported accurately and on time. Sales reports reported accurately and on time. (Major: Multiple weeks of drive times not reported, reported late or inaccurate numbers reported. Multiple weeks of sales reports not reported, reported late or inaccurate numbers reported.)

2. Atmosphere

Music is on approved station. Music is loud enough to add to the customer's experience, but not so much that it inhibits conversation. Interior music is not loud enough to impede any employee communication or employee productivity. Employees answer phone with a pleasant, enthusiastic voice and make every effort to be as courteous and helpful as possible. Phone is answered with proper greeting and within three rings. (Major: Profanity is heard on any stations being played and no action is taken. Music is extremely loud. Loud enough to cause a customer to complain or not return.

3. Checklists

Cleaning checklists accurate to store needs. Cleaning lists in use, checked off and there is evidence of effectiveness. Nightly Closing Checklist is completed accurately and signed or initialed by manager. (Major: Cleaning checklists not in use. Multiple cleaning items checked off but not completed. Nightly Closing Checklist not in use.)

4.Shift Running

Shift runner gives clear direction and expectations to staff and performs follow up. Shift runner performs interior and exterior walk arounds on a regular basis. Shift runner is in a flexible position to effectively manage the shift. Employee position chart is filled out prior to the shift. Employees stay in proper position throughout the rush. (Major: Shift runner not correcting opportunities throughout the shift.)

5.Mission and Values

Management and staff actions are focused on driving our mission and values. Integrity is apparent in the store. Each employee is able to communicate Andy’s mission and core values if asked. (No Major)

6.Staffing

Store meets the staffing requirements for the shift and all needed positions are filled during peak periods. Proper staffing displayed on the schedule. Sales averages and trends are utilized for scheduling the appropriate number of employees. Schedule is posted in an accessible area for all crew to see. Management staffing guidelines are followed, as laid out in the Operations Manual. (Major: Store cannot meet service standards due to staffing shortages. No manager or unqualified manager present during operating hours.)

7.Career Path/Progress Chart tracker

All employees have a Career Path, understand how to use it, and have access to their book. Career Paths in use, employee progression noticeable. Progress chart tracker is displayed in a prominent location in the restaurant, reflecting a date no more than one month old. All employees on staff included on tracker. (Major: Multiple employees with no Career Path. Employee development is stagnant, no employee progression is visible (30-day benchmark).

8.Training Program/Materials

Current Corporate approved training program is in place. Proper training process in place as lined out in the training materials. A qualified/certified trainer is used for all training. A dedicated trainer is scheduled with all trainees. An employee independently working in a position is trained in that position. Andy's training materials are accessible and includes most recent updates. Training materials out and in use when training. (Major: Multiple employees working positions when not trained in those positions. No training guide available.)

9.Vendors and Receiving

Ample supplies of towels, aprons, and employee shirts are available and in good repair. Used towels, aprons, employee shirts stored neatly away from prep areas, not causing odors or attracting flies. Clean towels are not in circulation when overly stained or not in good condition(torn, frayed, etc.).Employeeshirts are wrinkle free and appropriate sizes available for crew. Food product deliveries are appropriately checked in and promptly and correctly put away/stored. Delivery persons follow all safety and security protocols. Food products that do not meet quality or temperature standards are not accepted upon delivery. Inventories and past order amounts are tracked to determine current orders. (Major: There are no clean towels, aprons, or employee shirts available.)

10.Waitrainer

All employees are signed up with a Waitrainer account. All employees up to date with Waitrainer materials/courses, as outlined in the Training Guide and Career Path. (Major: Multiple employees with no Waitrainer account. Multiple employees not current in Waitrainer progress.)

11.Marketing/POP

Only Corporate approved marketing methods in use. Proper POP materials posted and correctly displayed; only Corporate approved materials displayed. Gift cards are available. Computer generated or professional signs are displayed neatly and are not excessive where they would impede the Company's image. Appropriate number of take-out menus available. (Major: No gift cards available. No take-out menus available.

12.Securityand Store Safety

Doors are locked throughout the day. Walk-In Stores: Only authorized people are in the restaurant before opening or after closing. Walk-Up Stores: Only authorized people are in the restaurant throughout the day. Office door is kept closed and locked unless a Manager or Supervisor is in the office. Safe is locked. All staff leaves together after close. Security and/or pole lights are turned on at dark. First Aid Kit is stocked and easily accessible. Fire extinguishers and extinguishing systems are regularly inspected, meet all local codes, are accessible and all employees know how to use them. Fire extinguishers are clean. All equipment meets local code. All breaker boxes are labeled and in a covered panel. (Major: Unauthorized people are in the restaurant before or after closing. Unauthorized people are in the restaurant. Safe is left open and unattended.)

13.Food Safety and Sanitation

Employees frequently wash hands. Hand washing is conducted using standard operating procedure. Employee drinks are not stored where food preparation is taking place or in view of customers. Restaurant has one designated area for drinks. Drinks have a lid and straw. Personal food products are stored in a designated space and segregated from all other products. All personal items are properly stored in designated areas away from food, utensils, and equipment (e.g., backpacks, coats, etc.).Gloves are worn during food-handling only; employees should never handle money with gloves on. Products are discarded when shelf life expires. Gloves are changed frequently when soiled and/or changing tasks. All staff has completed Safety and Sanitation course on Waitrainer. Raw food does not cross-contaminate ready-to-eat food or paper goods. Chemicals do not cross-contaminate food or paper goods. All food product are stored in proper storage containers with a lid or are covered appropriately. All containers are properly labeled. In-use utensils are properly handled and stored in a sanitary manner. Handles of utensils that are stored in the product do not touch the product and extend out of the container. Towels are kept clean and dry or else immersed in properly diluted sanitizer bucket (red).Separate towels are used for wiping food-contact and nonfood-contact surfaces. (Major: Product is served when it is known to be expired. Any cross-contamination occurs between raw and ready-to-eat foods. Any chemical contamination occurs. Any product stored in a container not designed for reuse. Any product not in original packaging is not labeled.)

14.Food Quality

Food quality is tested throughout the shift. Prep levels are adjusted for business volume. Prep list in use and PARs updated frequently to maintain proper food quality. (No Major)

15.Reference Materials

All federal and state required labor posters are current, in good condition and hung in a visible area. Operating licenses are framed and hung in appropriate areas. Most recent health inspection posted and available for review. Previous Corporate Store Review and/or Store Visit forms available for the previous 12-month period. (Major: There are no labor posters hung in the restaurant.)

Cleanliness

Exterior

Landscaping

Landscaping and grounds are free of litter and debris. Grass green and mowed, free of weeds and wilted or dead areas. Trees, plants, and flowers are healthy, trimmed, and well groomed, they should not obstruct the visibility of signage. (Major: none)

Parking Lot & Drive-Thru

Surfaces are in good repair and lot striping clearly visible. No weeds or grass growing through parking lot, walks, or curbs. Surfaces are clean and free of debris: no litter, cigarette butts and/or excessive gum. Entrances and exits are easily accessible and free of visual obstructions. Handicapped pole signs mark all designated spots, are in good repair and meet local code. Parking bumpers are in good condition and tied down properly. (Major: none)

Walk-Up & Patio

Clean and free of debris or spills, no excessive gum build-up. Patio surface in good repair: no standing water, no excessive cracks or chipping, and showing no visible stains. Any benches or seating area are clean and in good repair. Patio free of snow and ice. Window counters clean, good condition and mounted securely. (Major: Patio railing is not sturdy or is missing parts to a point that it creates a hazard to customers. Benches or seating areas are not sturdy or missing parts to a point that it creates a hazard to customers. Ice exists on the patio and no action is taken.)

Trash Cans

Trash cans and lids clean and well maintained inside and out. Trash cans are odor free. Trash is not overflowed/changed when necessary at a daily minimum. (Major: No trash cans available. Leaking or broken trash cans/lids)

Menus

Properly maintained and well lit. Using Corporate Marquee phrase. Clean and in good repair with no handwritten text. (Major: Menu boards are not lit at dark. Damaged or missing menu panels.)

Lighting and Signage

All signage and lighting turned on at dusk, including parking lot. Operating hours are displayed, are in good condition clean and meet Corporate specifications. All lights working, all like bulbs of the same brightness and color. There are no missing bulbs. All signs clean and in good condition with no handwritten text, including temporary signs (e.g., out of order, use other door, etc.) All signs meet the Corporation's specifications. Signs are clean and in good condition. Security and/or pole lights are turned on at dark. (Major: All outside lights are off at dark. Damaged or missing menu panels.)

Glass & Doors

All windows, doors, mullions, sills, and drive thru shelf clean, free of debris, and in good repair. Doors are clean and in working condition. Door thresholds are secure and clean. Receiving door clean and in good repair with uniform color. All doors close securely and have proper weather stripping. No air gap present. (Major: A broken window or door has not been repaired or arrangements have not been made for repairs.)

Walls & Surfaces

Building walls and fencing are clean and in good repair, including paint. Canopies and awnings are clean and in good repair. (Major: Painted surfaces do not have uniform color.)

Walkways and Delivery Area

Walkways and back door concrete pads are clean, showing no visible traffic stains. Handicapped ramp in good repair. Walkways are free of snow and ice. (Major: No sign of weekly cleaning evident. Walkways are not free and clear of snow and ice, creating a hazard to customers.)

Dumpster

Trash around dumpster is clean, painted, and odor free. Doors/Lids are closed. Dumpster enclosure is clean and in good repair. Gates are closed, clean, and in good repair. The area inside and around the dumpster is clean and free of all debris. (Major: A rodent or insect infestation exists. There are extreme amounts of trash and debris littered around the dumpster and are visible to customers.)

Interior

Floors & Drains

Floors (including underneath equipment, in corners, along walls and coving) are clean and in good condition with no loose or broken pieces of concrete or tile. Baseboards clean, in good condition, of one design, and secured to the wall. Floor mats, if in use, in good condition and cleaned daily. Drains are covered, clean and odor free. Spills are cleaned up promptly. (Major: Flooring is broken or loose creating a tripping hazard. Floor mats present a tripping hazard. Excessive spills or messes that could create a hazard for employees not cleaned up properly.)

Walls

Walls are clean and in good condition. Tile grout is clean, well maintained and not stained. There are no holes in the walls. Walls are properly cleaned and 'shined' nightly, leaving no residue or streaks. (Major: There are holes in the walls or missing baseboards.)

Odors, Trash, Insects

There are no offensive odors coming from trash receptacles or drains. Trash cans are clean, in good condition, and not overflowing; changed when necessary. Trash liners are being used. Boxes are broken down throughout the day and stored neatly in designated area before they are taken to the dumpster. Store is free of insects. Unapproved pest control devices should not be used; devices conform to local code. (Major: Interior offensive odors present to customers on the exterior. Broken or leaking trash cans. There are signs of roach or rodent infestation in the store. Pest control devices are mounted above or around food preparation or service areas.)

Walk-up & Drive Thru Windows

Storage shelves are clean, organized, and in good repair. Wall mounted shelves are clean, in good condition and securely mounted to the wall. POS register screen and exterior casing are clean. All counters are clean, organized, and in good repair. (Major: none)

Glass & Doors

Windows, frames and ledges are clean, free of debris and in good repair. Doors are clean and in good working condition. Door thresholds are secure and clean. All window decals are posted and in good condition. (Major: Broken or cracked windows and no action has been taken to correct.)

Ceilings, Vents, & Lighting

Ceiling Tiles are clean, in good condition. Vents are clean, in good repair and open. All light bulbs are working. There are no missing bulbs. All light covers are in place, clean, and in good condition. (Major: Ceiling tiles are not secure or missing. A vent is not secure. 3 or more customer facing lights are out. Lighting is not adequate to see items or read labels.)

3-Comp Sink

Sink exterior and basins clean and in good repair. Sinks are properly attached and sealed to the wall. Storage shelving clean and good repair. Chemical sanitizer set at manufacturer's instructions. An air gap exists between dispensing hoses/spray hose and the water in the sink basin. (Major: none)

Collar & Handwashing Sink

There is nothing stored in the handwashing sink. Hand sinks are clean and in good repair. Hand sink is equipped with hand soap in dispenser, and paper towels. Sinks are properly sealed and attached to the wall. Collar sink exterior and basins are clean and in good repair. Collar sink water is changed out as needed. When the 3rd sink (sanitizer) becomes 'cloudy', water should be changed. Sink should be set up properly: wash sink at 110 degree F, rinse sink with warm water, sanitizer per manufacturer specifications. Collar sink brushes are clean and in good repair, cleaned properly nightly. (Major: Handsink is out of soap and/or paper towels, or hot water doesn't work.)

Pumpers

Syrup pumpers are disassembled weekly and cleaned properly. Flexible brushes are used for weekly cleaning. Pumpers are 'shined' nightly leaving no residue or streaks. (Major: none)

Prep Area

Prep tables and counters/shelving are clean, secure, and in good repair. Prep surfaces are cleaned/sanitized after each use (Prep surfaces are not limited to the prep table in the kitchen, they include any surface where prep occurs). Walls and shelving above and around prep area are clean and organized. Utility carts are clean and in good repair. (Major: Prep tables unstable, creating the possibility for employee injury.)

Candy Table

Storage shelving, legs and table top are clean and in good repair. Walls and shelving above and around candy table are clean and organized. (Major: none)

Mop Sink/Utility Area

Mop sink and bucket are clean with no bad odors. Mop bucket stored upside down. Hoses are neatly rolled up and hung. Mops are hung to drip dry, in good condition and not heavily soiled. All equipment is neatly organized. Walls are in good condition. (Major: none)

Employee Area & Bathroom

Employee area and employee area bathrooms are organized, clean and in good repair. All fixtures are clean and in good repair. The odor is fresh and deodorized. Toilet paper is stocked. Paper towel holders and soap dispensers are stocked to appropriate level. Drains are covered and clean. Walls, baseboards, partitions, doors, and door frames are clean and in good repair. Sinks are clean and in good repair. Hot & cold water available/working properly. Trash cans are lined, clean inside and out, odor free, overflowing and in good condition. Ceiling tiles are clean, in good repair; no tiles are missing. Vents are clean, in good repair and open. (Major: Toilet is out of order and no action has been taken, and no other toilet is available on site. Out of toilet paper. Out of paper towels and/or soap. There is no running water. Sewer gas odor is apparent. There is no trash can available. Ceiling tiles are not secure.)

Cleaning Supplies

Material Safety Data Sheets (MSDS) are available and accessible to all employees for all chemicals. All cleaning chemicals are used as described by the manufacturer. All chemicals are labeled properly. Adequate amount of chemicals are available in the restaurant. Sanitizer strips are available. Sanitizer ppm meets manufacturer guidelines. All chemicals and cleaning supplies are stored off of the floor and separately from food and not above any other items. (Major: Any chemical product does not have corresponding MSDS available. Any chemical container or spray bottle is not labeled. Appropriate test strips are not available. Chemicals are stored on the same shelf as food, paper supplies or utensils.)

Dry Storage

All items stored at least six inches off the floor. Dry storage area is neat and organized. Storage racks are clean, and in good repair. Adjustable storage shelves are clean, organized, and in good condition (no rusted or missing hold-down clips). Wall mounted shelves are clean, in good condition and securely mounted to the wall. (Major: Food or paper products are stored on the floor.)

Equipment

Beverage Systems

Bag-in-the-box shelves are clean, organized, and in good condition. Bag-in-the-box syrups are stored appropriately and off of the floor. Pumps and syrup lines are clean. Dispensing system, drip tray and diffusers are clean, in good condition and free of build-up. Ice tea brewer and tea dispensers are clean and in good condition. Sweet and unsweet dispensers are clearly labeled. Iced tea prepared each morning, completed by open. Sweet and unsweet are made with proper recipe. All iced tea is discarded at close of each day. Iced tea brewer is cleaned weekly with the coil. Co2 is available, and tanks secured properly. (Major: Dispensing system is not functioning, or mold is present on diffusers. Mold is present in tea dispenser spigot.)

Shake Cooler

Shake cooler is defrosted weekly. Cooler is clean, inside and out and in good repair. Exterior is 'shined' nightly, leaving no residue or streaks. A thermometer is placed in all coolers. Temperature is maintained at 40 degrees F or below for refrigeration. Door gaskets are clean and in good condition. Shake milk tube is plugged and stored in the shake cooler overnight. (Major: Shake cooler is not operational and no action has been taken to repair/replace. The cooler isn't holding the correct temperature and no action has been taken to repair. No door gaskets are present.)

Shake Machine

Machine spindles and blades properly cleaned and sanitized daily. Machine pins/nylon cup holders are removed and properly cleaned daily. Exterior of machine is 'shined' nightly, leaving no residue or streaks. Electrical cord is in good condition. Shake machine is in working order and in good condition. (Major: Any food particles found on the spindles or blades after nightly cleaning. Shake machine is not operational and no action has been taken to repair/replace.)

Microwave

Microwave and stand are clean, inside and out. Microwave is in working order and in good condition. Microwave is securely positioned on stand. (Major: Microwave is not operational, and no action has been taken to repair/replace.)

Astro Blender

Astro blender is in working order and in good condition. Astro blender is properly cleaned daily. Astro blade is rinsed after mixing mint syrup and espresso. Astro shield is properly installed and in use. (Major: Astro blade is damaged, work or parts are missing. Any food particles found on the blade after nightly cleaning.)

Reach-In/Down Freezer

Reach in freezer clean, inside and out and in good repair. A thermometer is placed in all freezers. Temperature is maintained at 0 degrees F or below for freezer. Door gaskets are clean and in good condition. Door remains closed when not in use. Condenser coils are clean and in good condition. All freezer unit racks fit correctly. (Major: The freezer isn't holding the correct temperature and no action has been taken to repair. Product stored in the reach-in freezer is held above 40 degrees F.)

Dipwell/Reach-in Freezer

Dip well clean, inside and out. Dip well is set at proper temperature for holding and serving custard. Dip well seal is in good condition. Cup inserts are clean and in good condition. (Major: Dip well temperature is not properly set, not holding perfect custard.)

Flavor Rail/Reach-in Cooler

Flavor rail and cooler are clean, inside and out and in good repair. A thermometer is placed in all coolers. Temperature is maintained at 40 degrees F or below for refrigeration. Door gaskets are clean and in good condition. Door remains closed when not in use. Condenser coils are clean and in good condition. All refrigeration unit racks fit correctly. (Major: The cooler isn't holding the correct temperature and no action has been taken to repair. Product stored in the flavor rail or cooler is held above 40 degrees F.)

Walk-in Cooler

Walk-in is clean and in good working condition. Walls, floors, ceiling, door and storage shelves are clean and in good condition. Temperature is maintained at 40 degrees F or below. Door gaskets, condensers and fan guards are clean and in good repair. Lighting is adequate to see items and read labels. Lights are covered with protective shield. All items are stored six inches off the floor. Walk-in cooler is neat and organized. Storage racks are clean, organized, and in good repair. Only stainless racks/shelves, plastic or coated shelving is used (not rusted or missing hold-down clips). (Major: Mold is present. Product stored in the walk-in cooler is held above 40 degrees F. Lighting is not adequate to see items and read labels. Food or paper products are stored on the floor.)

Freezer: Walk-in or 3-Door

Walk-in/3-Door freezer is clean and in good working condition. Walls, floors, ceiling, door and storage shelves are clean and in good condition. Temperatures are maintained at 0 degrees or below. Door gaskets, condensers and fan guards are clean and in good repair. Lighting is adequate to see items and read labels. Lights are covered with protective shield. All items are stored six inches off the floor. Storage racks are clean, organized, and in good repair. Only stainless racks/shelves, plastic or coated shelving is used (not rusted or missing hold-down clips). (Major: Product stored in the freezer is above 40 degrees F. Food or paper products are stored on the floor.)

Oven

Oven and shelves are clean, inside and out, and in good condition. Oven is properly calibrated. Knobs are present and clean. Timer functions properly and door gaskets are in good repair. Electrical cord is in good condition. (Major: Oven isn't operational, and no action has been taken to repair.)

Waffle Iron and Utensils

Waffle iron is clean and in good repair. No visible residue or buildup. Iron is set to the correct temperature and time setting. Iron is scraped to remove food debris, if necessary, during and after each use. All waffle iron tools are clean and in good repair. Proper cleaning procedure followed. Iron hinge is checked daily and properly calibrated. Appropriate cleaning brush available and used for daily cleaning. Brush is in good repair. Waffle iron prep table is clean, secure, and in good repair. Cone roller in good condition, maintaining proper shape (mandrel should fit snugly inside cone roller). (Major: Iron is not operational, and no action has been taken to repair. Chemicals are used for cleaning iron. Table used for waffle iron is unstable, creating the possibility for employee injury.)

Ice Machine

Ice machine functioning properly and no standing water in the ice. Lid remains closed when not getting ice. A dedicated ice scoop is used and is not stored directly in the ice. A dedicated ice-only bucket is available and is clean and in good repair. Interior and exterior of the ice machine is clean and in good repair. Nothing other than ice is stored in ice bin. (Major: Mold is present. Food or beverages are stored in the ice bin.)

Dishwasher

Dishwasher is clean, in good repair and cleans dishes well. Dishwasher is de-limed /cleaned twice weekly, using proper procedures. Dishwasher reaches temperature recommended by the manufacturer. Chemical sanitizer set at manufacturer's instructions. (Major: Dishwasher is not in working order.)

Smallwares

Can opener is clean, in good condition and stored properly when not in use. Opener is cleaned after each use. For stores using mounted can opener: Can opener is inspected before each use and properly assembled. Can opener is securely fastened to prep table. Can opener gear is not worn. Can opener blade is not worn. All prep storage containers, pans, and utensils are clean and in good condition. There are adequate amounts of pans to rotate products on the line. All baking sheets are clean and in good condition; no buildup exists on baking sheets. Proper utensils are used for all food preparation. All small wares meet Corporate specifications. Supply of small and large collars is adequate for service periods. Collars are cleaned properly after each use. Appropriate scales are present, clean, and in good working order. (Major: Blade si worn and dirty. Blade is damaged.)

AFC Audit

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All Corporate specified items available

Critical brand standards upheld

Machine Component Cleanliness

Food and Customer Safety

Critical Restaurant Staffing

Fountain

1. Timeline: Opening Closing

2. Pre-rush/Shift Change

3. Dipping/Portioning

4. Recipes

5. Quality Treats and Containers

6. Workflow

7. Urgency, Speed, and Anticipation

8. Cleanliness

9. Allergy Procedures

10. Dishwashing

Ingredients

1. Mix: Custard & Shake

2. Pumpables, Chip, Flavored Syrups, Espresso

3. Baked Goods

4. Nuts

5. Fruit

6. Candies

7. Waffle Products

8. Seasonal Items

9. Breaking the Cycle

10. Daily Prep

Machines

1. Mix

2. Loading Machines

3. Flow/Gate

4. Starting/Stopping

5. Packing Down Custard

6. Buckets

7. Meltdown

8. Cups/Cones

9. Custard: Quality & Product Level

10. Stocked & Clean

Andy's Anywhere

1. Freshness

2. Packing

3. Containers & Lids

4. Storage & Rotation

5. Product Test

Window

1. Priorities

2. Knowledge: History, Product, & Menu

3. Greeting & Sendoff

4. Ordertaking & Communication

5. Callbacks

6. POS & Ringing in Orders

7. Payment & Loyalty Program

8.Directing Customers

9. Anticipation and Efficiency

10. Handing Out & Bagging Treats

11. Quality and Treat Inspection

12. Drive Time

13. Runner/iPad

14. Customer Experience

15.Urgency and Speed

Crew

Uniform

1.general

2.Hair/Hat

3.Shirt/Apron

4.Slacks/Shorts

5.Shoes/Socks

Management

1.Reporting

2. Atmosphere

3. Checklists

4.Shift Running

5.Mission and Values

6.Staffing

7.Career Path/Progress Chart tracker

8.Training Program/Materials