Was the greeting within 5 seconds?
Did the employee use their name in the greeting?
Did the employee use SMART selling?
Did the employee ask "do I have your order correct on the screen"?
Did the employee give you the total and direct you where to go?
Did the employee greet you within 5 seconds at the window?
Was the order read back to you before payment?
Did the employee ask you how your service was?
Did the employee thank you and invite you back?
What was your total time?
Please rate your overall experience 1-5
Did the tacos meet the acceptable darkness?
Is there a proper amount of lettuce in the tacos?
Is the cheese placement and size correct?
Are the tacos properly sauced?
Please rate the tacos 1-5
Was the property presentable upon arrival?
Are the menu boards clean and in good repair?
Are the entryways clean?
Is the outside free of any safety issues?
Is the building clean?
Are all lights working?
All current POP is posted and in good condition?
Back door slab is clean
Drive Thru lane clean?
Drive Thru window area clean?
Dumpster gates are closed and all cardboard broken down?
Dumpsters are clean and lids closed?
Are all employees wearing the correct shirts and are they tucked in? Are all undershirts black?
Are all employees wearing black slacks; also not skinny pants? Not jeans?
Are all employees wearing name tags? Are they using Go Big name tags?
Are all employees wearing a hat and hair net?
Are all management employees wearing a tie or scarf and black vest?
Is all necessary hair in a bun and black hair tie used?
Are the tables and chairs detailed clean?
Are the floors clean?
Is the drink station clean and stocked, under the drink station?
Are the soda nozzles taken off for cleaning? If not do they look like they have been cleaned?
Are the insides of the trash can holder clean? Not covered in sauce?
Are the baseboards clean?
Is the ceiling/ vents/ light diffusers clean?
Are the entry doors clean?
Are the windows clean?
Are all lights working?
Are the restrooms cleaned and stocked? Are the mirrors unscratched?
Are all hold times on the grill set?
Are all items on the grill within the correct self life?
Are all items on the grill staged properly?
Do all items on the grill have the right labels or any labels at all?
Are the employees following all the correct procedures on the grill?
Are all hold times on the fryer set?
Is the timer for skimming the fryer set?
Are all items on the fryer staged properly?
Are all items on the fryers within correct shelf life?
Are the employees following all the correct procedures on the fryer
Are tacos being prepared properly?
Are all items in the walk in refrigerator within shelf life?
There should be nothing on the floor in the cooler
Are all items in the walk in freezer within shelf life? No food outside of its box?
There should be nothing on the floor in the freezer
Are all items in the dry storage within shelf life?
Are all items in the dry storage stored correctly?
Salads are made correctly and with only fresh ingredients
Are all items in the POU's stored correctly? Nothing expired or stored in there that shouldn't be?
Is the rice leveled out?
Are all labels correct? Teas, sanitizer etc..
Is everything in POU's being stored right?
Is the D/T employee greeting every customer within 5 seconds?
Is the D/T employee asking every guest "Do I have your order correct on the screen"?
Is the D/T employee repeating every order before collecting payment?
Is the D/T employee asking each guest how their service is or apologizing for the problem?
Is the D/T employee thanking and inviting back each guest?
Do all guest service employees know the sauce,napkin and bagging procedures?
Ask cashiers for the speed of service for the day and for breakfast lunch snack dinner and late night
Is the employee greeting every customer within 5 seconds?
Is the employee repeating every order before collecting payment?
Is the employee asking each guest how their service is, or apologizing for the problem?
Is the employee thanking and inviting each guest back?
Do all guest service employees know the sauce napkins and bagging procedures?
When handing out food to dine in guests, do employees direct guests to sauce and napkins?
Are table touches being done by counter employees?
Are both registers on the front counter open?
Do they have enough coins?
Is the HACCP book correct?
Do employees know where the food allergen, choking hazard and bag usage chart are posted?
Is employee hand washing being done correctly? Washing hands in at least 100 degrees up to their elbows for at least 20 seconds?
Are all chemicals being stored away from food areas?
Grill tools stored correctly,have a designated timer running and do the employees have a second set ready?
Final flip and check being observed on all required products?
Can the PIC demonstrate the procedures for taking all temperatures and perform a patty check?
Does the PIC know the corrective action for each piece of major equipment?
Are the build to charts being followed?
Is the WSP properly deployed? PIC in # 3, 6, 8
Is the WSP chart correctly filled out?
Do the employees know their primary and secondary duties?
Are the Pre-Rush checklists filled out?
- once a day
- twice a day
- three times a day
- twice a shift
- 3 times a shift or more
Is the prep area clean and organized?
Are all the dishes put away clean?
Is the dry storage area clean and organized?
Is the break room clean and organized?
Is the break room an inviting atmosphere for the employees to enjoy?
Flys and insects are not a problem at this location?
Is all equipment properly working? If not what is broken? Has it been called in?
Is CBT acceptable?