Afternoon report

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

2:00PM REMINDERS

• Pull lunch walk thru and delegate items to current team members

• Place everyone in their positions and create awareness of the next hour's sales

Assign coaches

• Name of safety and cleanliness coach:

• Name of Hold times and taste coach:

Kitchen Leader Speed and production REMINDERS

• Communicate and enforce cheat sheets expectations (EVERY HOUR)

• Communicate this hour car count goal (EVERY HOUR)

• Communicate car count results (EVERY HOUR)

• Communicate SOS goal (EVERY HOUR)

• Communicate speed of service of previous hour

Safety and cleanlinnes

• Ensure sanitizer solution is refreshed and tested at least every 4 hours

• record how many ppm's

• Check uniforms (Apron, name tag , black socks, belt, black/white under shirt

• Check hair nets

• Check gloves usage

• Set an alarm on you phone and enforce hand wash every hour

• Break room clean?

• Cage clean? Utensils hang up and floors cleaned?

• Trash run done?

• Dumpster area clean and lids closed?

• Back door walk way clean and matt aligned ?

Hold times and taste

• RQA a CFA sandwich

• Temperature of Fillet

  Select Less than 140°F 140°F or greater

  • Less than 140°F
  • 140°F or greater

• Breading on the filet

  Well breaded and filleted

  Breading is too light

  Too crunchy

  Not filleted right

• Bun toast color?

  Golden brown

  too light brown

  Too dark

• Pickles placement

  Two pickles, three if small, separated

  Overlap pickles

  Too small pickels

• Fillet placement on the bun

  Rough side down

  Rough side up

• RQA a Chargrill sandwich

• Temperature of fillet

  Less than 140°F

  140°F or greater

• Fillet placement on the bun

  Rough side down

  Rough side up

• Sleeve?

• Lettuce placement

  Two 4 inch leaves forming a circle with shiny side up

  Other(unacceptable)

• Tomatoes placement

  Two side by side

  overlapped

• RQA Fries

• Temperature of fries?

  Less than 170°F

  170°F or greater

• Weight of a medium fry

  Less than 4.15 ounces

  Between 4.15 and 4.65 ounces

  Greater than 4.65 ounces

• Hold times being followed

  YES

  NO

• Coach fry person on amount of fries to drop

• Email afternoon report to aalonso0703@gmail.com after completed

4:00 PM REMINDERS

• Ensure the fry cabinet is fully stocked

• Check prep amounts

• Do we have enough to last for the rest of the day?

  Yes

  No

  N/A

• Do we have enough cookies wrapped to go to dinner rush ?

  Yes

  No

  N/A

• Check on filleting and layout expectations to be completed by 5:00pm

• Remind breader to have chicken tracking completed by 5:00pm

• Grill prep completed?

• Is the top compartment of the breading table set up with filets and nuggets?

• Are the use first clip in place and on the right order?

• Is the raw nuggets cup being used?

• Garland grills midday cleaning completed

• Follow up on the weekly and monthly cleaning

• Track and record afternoon waste from bucket and pan inside lowboy

• List names of team members that didn't complete their checklist or assigments

• Email report to aalonso0703@gmail.com