HACCP Documents: HACCP documents are complete or manager has noted appropriate corrective action for failure and/ or coaching and corrective action for employee
Hand washing program : hands are being washed to prevent cross contamination. Hourly hand wash program is happening
Employee health/hygiene: no ill (fever,nausea,vomiting, diarrhea) employees. Gloves worn properly when required. Wounds are bandaged and covered.
Grill tools: correctly used, stored, labeled, and rotated. (Includes spatula use)
Final flip/visual check: final flip on hamburger patties/visual check on hamburger patties & eggs. No undercooked patty served
Storage temperature: all storage temperatures meet standard. Cooler <41, freezer <20. No product thawing at room temperature; exclude bread and tortillas.
Cooking temperatures: all grill lane temperatures > 325
Hamburger patty temperature demonstration
Appearance standard: employees in compliance with hair, jewelry, and fingernail standards
Critical temperatures: shake mix, smoothie yogurt base, natural cheeses 41 degrees max. Fish filet 155 min., rice 140 degrees min.
Food safety risk assessment: no imminent food safety risks present:
A) sewage/standing water present on floors or sinks/drains
B) no water/hot water
C) pest infestation
D) unsanitary conditions
- no bare hand contact with raw patties or fish fillet.
- no mold, rust, or slime on soda nozzles, diffusers, ice chutes, or ice machine
- no raw product stored above or behind ready to eat product
- no chemicals stored above or next to food or food packaging
- no cross contamination of tongs, sear tool, cool covers, and storage pans
Did all areas around the outside of the restaurant look clean and welcoming ?
We're the menu boards clean and in good repair?
Did the dining room look , smell, and feel clean ( including floor, windows,furniture, drink station, and front counter)?
Did the restroom look and smell clean? Was it properly stocked?
We're the employees well groomed and wearing clean, professional-looking uniforms?
Was everything in good repair?
At the speaker box ,the drive-thru window, and the front counter, did you receive a greeting immediately?
Did you feel that you received fast service?
At the speaker box, were you asked ," do I have your Order correct on the screen?"?
Was your order read back to you twice at the window or twice at the front counter?
Was your order correct including the appropriate amount of condiments, napkins, and utensils?
Were you given a receipt?
Was the employee engaging, friendly, and smiling?
Were you asked how your service was OR how your last visit was and provided a satisfactory response?
Did you receive a thank you and an invitation to come back?
Did the employee help you
If you experienced a long wait or another problem, was it resolved to your satisfaction?
Did the employee(s) communicate clearly with you, and were they easy to understand?
No drive thru cars were parked during your visit
Was everything you ordered available, including condiments?
Was the dining room open during its posted hours of operation?
All headsets properly function? Minimum of 3 is required.
At least three headsets are used on the floor?
Drive thru OCS working properly?
Drive thru speaker and MIC working properly ? - Verify
Grill working properly - At least three presses?
Fryers working properly?
Timers used and working properly?
Holding/ Staging equipment working and used properly?
Toasters and Microwaves working properly?
Staffing - Is the restaurant properly staffed?
Projections - accurate and adjusted when needed?
Are managers scheduled according to policy?
Are MAD hours allocated properly?
Is 15 minute scheduling followed?
Is CBT and training in place? Check certs of employees on shift
Are build to's followed? Do the employees understand them?
Is the PIC communicating to the team? TIP TAP TOP?
Is the PIC adjusting the build to charts? Are sales listed each hour?
Are staging systems utilized correctly?
WSP - is it in place and followed?
Do employees stay in position?
Is there visible sense of urgency to produce guests orders?
Are prerush checklists posted and followed?
Are employees consistently pre-rush ready?
Does PIC manage pre-rush and post rush lists effectively?
Are prep and Maintenance avoided during peak periods?
Does PIC create sense of urgency to push and motivate the team?
Analyze any bottle necks observed
Is SOS posted, updated with comments?
Is parking lot clean and free of debris?
Dumpster area and doors?
Landscaping? Check for weeds and condition
Back door and slab?
Front doors and slabs
Drive thru windows and walls?
Exterior lights? All working including menu board and parking lots? If not mark with duct tape and call Advanced Sign & Lighting
Menu board POP decals and signage? Do they match what this restaurant sells?
Employee uniforms clean? Check name tags, Shirts tucked, ironed, belt, black socks, nametag?
Employees neat clean and properly groomed? Check jewelry and nails
Dining room tables and chairs? Clean? Good condition?
Drink station NCO? Check drink nozzles. Clean?
Windows and doors clean? Work properly?
Dining room lights?
Ceiling vents clean?
ceiling tiles? Any leaks?
Restrooms clean and stocked? Mirrors? Commodes?
Counter and visible kitchen NCO?
Front counter, Register POP correct and in god condition?
Monitors and cords clean?
Front counter POU clean? Check Gaskets.
Drive thru POU clean? check gaskets
Grill pou clean ? check gaskets
Fryer POU clean? check gaskets
Counters clean? Check under registers and POP
check shelving cleanliness
Smoothie and shake machine clean?
Vitamixer clean? Check spindle (must be cleaned after each use) look for wear as well
Sinks clean? Not stained?
Top, Front, inside, and back of pass through clean? What about underneath it?
Floors in kitchen clean? floor drains? Base boards?
Tile in kitchen in good condition? Grout? Broken/missing tile?
Fryers clean? check behind and in fryer flue for build up. Wheels?
Toasters and microwaves clean?
Hoods clean? filters in hoods? build up of grease by hoods? Ceiling?
grill clean? check presses for cleanliness
Shelving at assembly and grill clean?
trash cans clean?
HVAC vents in kitchen clean?
cooler doors clean? handle to door?
cooler floors clean? racks? lights? fan guards?
Production cart clean? wheels?
dish area clean? clean dishes clean and NCO?
dry storage clean and organized? boxes cut?
employee break room clean?
office clean and organized? shelves? floors?
prep area clean and organized? small wares clean? lettuce chopper?
soda rack clean? good condition? check for extra nozzles.
hot water room clean nothing stored inside? irrigation working and on?
mop sink clean and organized?
freezer clean and organized? racks?
Guest service person friendly ? greeting guest? attentive?
Employees engaged and hustling?
Employee smiling? anticipating guest needs?
Suggesting VOG line?
upselling/ helping guests complete orders?
Check for expired food. note issues here
check for food with no timer.
are all items available? all packaging?
are fried items hot?
fryer oil quality? are the fryers filtered twice daily? check log in haccp book
prep sheets completed? accurate?
If any issues are noted... where they fixed appropriately. role model
ask how issues are taken car of
check waste sheets. completed 3 x daily?
are VOG comments posted?
Were any orders returned? check waste bucket for completed sandwiches
look for "extra food"
check for guest credit logs - we should not have them
listen to VOG otline
Food cost? If high check returns, voids small sale, early warning
prep sheets? waste logs? top 5 posted?
Do employees know food cost is high?
check manager meals, employee meals
oj, desserts, shakes, coffee cups, or smoothies at employee area?
Labor cost? Check schedules, scheduled hours to actual. check call outs. breaks scheduled?
repairs, is there an Alejandro list? when is he scheduled to be at this restaurant?
Plumbing no leaks, all faucets, commodes and urinals working?
Electrical - all outlets functioning?
All lighting in kitchen functional?
Do receipts have the correct cashier names on them?
Are the lock boxes closed and locked? is the safe closed and not day locked
Conduct Safe audit