Applebee's Restaurants Visit Log

EXTERIOR AREA

• Exterior building, grounds. parking's, signs and all structures are clean and in good repair

  Yes

  No

  N/A

• Dumpster/area and outside trash bins clean and in good repair

  Yes

  No

  N/A

• Signage and POP are up to standards

  Yes

  No

  N/A

• All outside lights are working, no busted light

  Yes

  No

  N/A

SPEED of SERVICE

• (Guest Greeting immediately or within 15 sec., servers and dining team members are friendly

  Yes

  No

  N/A

• Staff attentive to Guest needs

  Yes

  No

  N/A

• Server introduce himself to guest

  Yes

  No

  N/A

• Pre-Bussing is always followed

  Yes

  No

  N/A

• Sequence of service / delivering beverage and food is followed

  Yes

  No

  N/A

• Dining area atmosphere/temperature appropriate to customer needs

  Yes

  No

  N/A

• Food served according to packaging/plating standards

  Yes

  No

  N/A

• Appetizers served in 7 minutes

  Yes

  No

  N/A

• Main Dish served within 14 minutes

  Yes

  No

  N/A

• Beverage served within 3 minutes

  Yes

  No

  N/A

• Side stations, ready for service, clean, organized

  Yes

  No

  N/A

FOH AREA

• Restrooms are functioning, clean, properly stocked and in good repair

  Yes

  No

  N/A

• Restrooms maintained clean throughout the shift

  Yes

  No

  N/A

• Furniture, Tables, Booth, Chairs & Decorations, Condiment station, front

  Yes

  No

  N/A

• Bar counter and Host Stand area clean and in good repair

  Yes

  No

  N/A

• Floors, walls and ceilings clean and in good repair

  Yes

  No

  N/A

• Windows, Doors, Floors and Ceilings

  Yes

  No

  N/A

• Marketing stands / boards / pictures complete with no gaps, damaged or missing parts/ POP / Menus

  Yes

  No

  N/A

BOH AREA

• Floors, walls, ceilings, lights, Vents and Exhaust Hoods clean and in good repair

  Yes

  No

  N/A

• Non-food contact surfaces, shelves and Trash bins sufficient, clean and maintained

  Yes

  No

  N/A

• All Cold/Hot holding equipment clean, in good repair & maintains temperature standard

  Yes

  No

  N/A

• All gaskets clean and in good repair

  Yes

  No

  N/A

• Dry Storage clean, well maintained and used properly

  Yes

  No

  N/A

• Hot Water is available and Where required, hand wash sink water at 38°C (100°F)

  Yes

  No

  N/A

• Hand washing sink always stocked with paper towels and soap

  Yes

  No

  N/A

• Gloves, face masks and hair nets available and accessible

  Yes

  No

  N/A

• Pest activity not present and Approved PMP providing services on monthly basis

  Yes

  No

  N/A

• Utensils, small wares and food contact surfaces available, cleanly stored, dry, in good repair

  Yes

  No

  N/A

• Only approved water source, equipment and small wares in use

  Yes

  No

  N/A

• Chemical labeled and properly stored / no chemical beside food

  Yes

  No

  N/A

• Cross contamination or potential cross contamination is not observed

  Yes

  No

  N/A

• Grease Trap clean / no build up dirt / net is clean

  Yes

  No

  N/A

• Backdoor is always locked and outside back area clean and not neglected

  Yes

  No

  N/A

• Ice Machine / Ice bins are clean and in good condition

  Yes

  No

  N/A

• Dish Washing machine is clean and working properly, water washing temperature is 160 F - 185 F chemical available, The washing area, in general, is clean

  Yes

  No

  N/A

• Emergency exit lights and Emergency lights are charged and functioning properly

  Yes

  No

  N/A

PRODUCTS and PREPARATION

• All foods must be cooked or heated to the proper internal cooking temperature

  Yes

  No

  N/A

• Cold food held ≤5°C (41°F)

  Yes

  No

  N/A

• Hot food held ≥63°C (145.4°F) and within 3 hour hold time

  Yes

  No

  N/A

• Spoiled foods/ingredients are not in use and not for sale

  Yes

  No

  N/A

• Ingredients and products within hold time/shelf life, held, rotated and labelled properly, No shelf life extended

  Yes

  No

  N/A

• Sauces and Toppings are as per standard

  Yes

  No

  N/A

• Proper Hot food cooling procedures are followed

  Yes

  No

  N/A

• Food contact surfaces are clean and sanitized (plates, bowls, containers ...)

  Yes

  No

  N/A

• Food thawing is as per standard

  Yes

  No

  N/A

MANAGEMENT / TM

• RGM / MOD knows the below financial results:- Today's sales target / Yesterday's sales / same day last week's sales

  Yes

  No

  N/A

• All staff are aware about shift goals and MOD is following up on them

  Yes

  No

  N/A

• MOD visits all tables and introduce himself, seeking guests feedback

  Yes

  No

  N/A

• Proper staffing and deployment practices are followed

  Yes

  No

  N/A

• MOD is directing activities to meet Guests needs

  Yes

  No

  N/A

• TM following proper food safety hygiene standards

  Yes

  No

  N/A

• TM not observed working with symptoms of illness or infection

  Yes

  No

  N/A

• TM following proper uniform/jewelry standards

  Yes

  No

  N/A

• Handwashing conducted properly as required

  Yes

  No

  N/A

• Weekly Schedule in Place

  Yes

  No

  N/A

• New Team member training process is in place. New team member training is handled by expert

  Yes

  No

  N/A

• Cross Training in Place/ RGM is following up and tracking

  Yes

  No

  N/A

HAZARD

• Fire extinguishers are charged, labelled, properly placed and appropriately used

  Yes

  No

  N/A

• First aid kit available and stocked

  Yes

  No

  N/A

• ALL managers and staff have valid baladia cards

  Yes

  No

  N/A

• Allergen Chart Posted and all Managers and Team Members are no symptoms.

  Yes

  No

  N/A

• "SDS file binder available. Managers and Team Members signed on (Right to Know Sheet)

  Yes

  No

  N/A

DOCUMENTATIONS

• Communications to TM posted and current/ all communication boards updated

  Yes

  No

  N/A

• Line check conducted properly and accurately AM and PM/ check last 10 days

  Yes

  No

  N/A

• Thermometers are calibrated and In use.

  Yes

  No

  N/A

• Food safety and other ops checklist completed and retained

  Yes

  No

  N/A

• Prep list conducted properly and being in use

  Yes

  No

  N/A

• Appropriate Cleaning Systems available and in use

  Yes

  No

  N/A

• Managers office clean and organized and locked all the time

  Yes

  No

  N/A

• Recipes and plate presentations in use are updated and current

  Yes

  No

  N/A

• Daily Critical Items count

  Yes

  No

  N/A

• Daily small wares count / conducted / tracking in place

  Yes

  No

  N/A

• Conducted on

  Date

• Prepared by

• Location