GAH - Kitchen Audit

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Service Times- Kitchen

• Ave Time is < 3:30 for Stall delivery? List current shift and daily stall average times.

  Yes

  No

  N/A

• Ave Time is < 3:00 for Drive-Thru/Hop-Thru delivery

  Yes

  No

  N/A

• CLT% is <10%? List current shift and daily CLT%.

  Yes

  No

  N/A

Appearance

• Complete clean and neat uniform? Shirt, hat and apron are worn.

  Yes

  No

  N/A

• Correct style and color of pants are being worn according to store policy?

  Yes

  No

  N/A

• Slip resistant shoes?

  Yes

  No

  N/A

• Clean Shaven?

  Yes

  No

  N/A

• No jewelry?

  Yes

  No

  N/A

• No cell phone use, head phones, or music other than Sonic Radio is playing in Drive In?

  Yes

  No

  N/A

Safety

• Sanitizer buckets present with sanitizer solution? 3 buckets set up at the dresser, front swamp, and grill stations.

  Yes

  No

  N/A

• Sanitizer solution meeting correct temperature and concentration levels? Temp between 75*F to 110*F. Concentration: Chlorine= 100ppm; Quat 200ppm with a range of 150 to 250 ppm.

  Yes

  No

  N/A

• All food contact surfaces must be cleaned and sanitized at lease every two hours. Chic towels are stored in buckets and not on table tops.

  Yes

  No

  N/A

• All cleaning chemicals and equipment is properly identified and stored away from food and paper products.

  Yes

  No

  N/A

• Following 20/20 rule? Gloves are being worn when handling ready to eat foods?

  Yes

  No

  N/A

• Employee personal items, including food and drinks are properly stored?

  Yes

  No

  N/A

• Cross contamination? Tongs stored on transfer trays.

  Yes

  No

  N/A

• Floor is clean and swept to prevent slips and falls?

  Yes

  No

  N/A

Operations

• Holding unit is set up according to company policy and all timers are set that contain product?

  Yes

  No

  N/A

• Trivets/Risers are in place for all breaded chicken products?

  Yes

  No

  N/A

• Kitchen staff is following FIFO and cook less more often procedures? Never mixing new product with old product?

  Yes

  No

  N/A

• French Fry/Tots timer is working and utilized correctly? 10 min hold time for new dump stations; 5 min hold time in old dump stations.

  Yes

  No

  N/A

• Hot Dog/Chili timer is working and utilized correctly? 4 hr hold time for Chili; 2 hr hold time for Hot Dogs.

  Yes

  No

  N/A

• Sense of urgency?

  Yes

  No

  N/A

• Utilizes grill timers for every item cooked on the grill?

  Yes

  No

  N/A

• Cooks grill items in the correct zone on grill?

  Yes

  No

  N/A

• Mandatory doneness check on all meat patties?

  Yes

  No

  N/A

• Correct dresser procedures being used?

  Yes

  No

  N/A

• Clean towels must be used, stored properly and in sanitizer?

  Yes

  No

  N/A

• Using correct tongs & spatulas?

  Yes

  No

  N/A

• Using proper portioning? Only cooking what the business needs.

  Yes

  No

  N/A

Knowledge

• Understands and is utilizing the waste buckets and recording onto the waste tracking chart?

  Yes

  No

  N/A

• Kitchen staff is aware of the top wasted items the store is focusing on?

  Yes

  No

  N/A

• Kitchen staff have been trained to complete Temp Checks/Meat Logs correctly? Current day logs are completed with corrective actions.

  Yes

  No

  N/A

• Knows the correct cook times and procedures for boneless wings?

  Yes

  No

  N/A

• Are utilizing portion bags to help with waste and IX variance?

  Yes

  No

  N/A

• Kitchen staff has been through the proper training for each position that they are working in? Training minutes has been used correctly and team member has been through the positional cards with a trainer.

  Yes

  No

  N/A

• Management and Kitchen team members have been personally trained on holding equipment procedures and have signed the holding equipment guidelines acknowledgement forms?

  Yes

  No

  N/A

• Fry Side Holding Cabinet Procedures *If there is product in the drawer, the timer must be on*

  

• Manager on Duty

  Sign

• Kitchen Team Member #1

  Sign

• Kitchen Team Member #2

  Sign

• Kitchen Team Member #3

  Sign

• Auditor

  Sign