Brand Audit Olive Garden PH

Relabeled products, shelf life extended

Using only APL Approved products

Pest infestation present in the restaurant

All holding temperatures either <41 or >135. More than two pieces of equipment holding food in the danger zone = automatic fail

All menus, menu items, guest facing building & décor changes approved

Back door and dumpster areas clean, organized, and odor-free. Pest control devices in place and hidden from direct guest view - check reports

Building clean and cob web-free. Exterior in good condition and painted as necessary. No chipped or rotting wood. Exterior signage in good condition, well lit, current brand standard design

Outdoor benches and decor clean in good repair

All menus, promotional menu inserts, table tents or any marketing materials well-maintained, clean, discarded/replaced as necessary. All brand mandated items present on menu

Lobby clean, organized and well maintained; seating system in place

Hosts demonstrate shift readiness, open door at every opportunity, approach and greet guests with a smile and good eye contact and thank guest as they leave; Hosts walk to tables at guest pace, pull out chair, provides a printed menu for each guest, and introduce server by name. Host uniforms impeccable and brand standard

Restrooms are clean, neat, organized and well maintained; well-lit with correct light bulbs and odor-free; Soap dispensers & paper products stocked with appropriate items for business

Changing table clean, securely mounted, working safety strap and stocked with disposable liners.

Table readiness standards being followed: Salt, Pepper, Sugar caddie, Table tent

Side stations clean, organized, and stocked appropriately. Pleasant guest sight line. Wine display stocked properly

Servers have the approved number of tables for volume. Large table service standards are in place

Friendly, smiling team members. Guest awareness. Clean, pressed and appearance standards followed. Hopsitaliano !!Service standards in place-steps of service, 30sec greet, wine service (sampling), suggestive specific selling, repeating order, meal paced to guest personal needs, frequent check backs, pivot point, check back, expeditious payment processing, provide mints and mention GSS survey. Server's knowledge is to standard being able to answer menu questions

Soup/Salad delivery, timely refills. Correct quality, temperature and presentation.

Quick table bussing and reset (60 seconds after guest leave)

Breadstick portioned correctly

Room temperature to ensure guest comfort throughout dining experience. Lighting- all lights working and at appropriate level to enhance dining room ambiance and guest experience. Spotlight direction adjusted to appropriately hi-lite tables, artwork, or décor. Music level and quality, appropriate playlist

Walls-clean, no worn or chipped paint. Artwork/decor clean and dust - free. Windows clean, streak and spot-free, with regular maintenance system in place. Carpet clean and odor free. Celling area free of cobweb-free. All remaining Covid signage removed unless required by local regulations.

Booth seats and backs-clean, no tears, loose threads, or visible wear. Cracks and crevices are crumb-free. Table tops and chairs clean, in good condition, no cracks, scratches, worn finish; No Gum present under tables. Hi-chairs, booster seats, and slings, appropriate number, clean, in good repair (straps, belts etc.)

Bar guests acknowledged immediately by Bartender and greeted with smile.

All product labeled, dated, rotated and stored according to recipe and standards; Fruit garnishes cut fresh, labeled and stored properly and displayed in iced garnish trays; current recipes available and in good condition *NO expired products; Cold holding products 41.0F or less. No cross contamination issues

Bar glassware sparkling clean; no finger prints, water stains, lipstick, chip, etc. Each type stocked appropriately to support usage

Bar area neat, cleaned and organized, free of odors and pests; Bar- top set appropriately (silverware at lunch, menus, table tents, etc. and ready to welcome guests); chairs shingled to the counter facing front door; Proper Back bar display; fully stocked; broken glass bucket present

Sani-Buckets in place, at proper PH, and changed hourly at minimum, towels clean and changed as needed

All equipment clean and in working order; TVs working and on proper content; working thermometer or sensor in all cooler units; Bar 4 comp sink set up correctly and has proper level of sanitizer (50ppm-100ppm). Bar glass washer has correct level of sanitizer or final rinse temperature if used.

Hand-sink dedicated to hand-washing only, properly stocked, not obstructed, has hot water available

Appropriate lighting fixtures and levels for time of day

Coffee/Tea machines clean-underneath near diffuser. Coffee pots, tea urns, and pitchers clean and stain-free; coffee cups and glassware clean - no stains or spots; spoons / utensils stored correctly - handle up. Condiment bottles clean and maintained

Manager/CA/CP present in Alley and engaged in perfect plate presentations

Minestrone prepared to recipe and quality maintained during holding. Held at 165F-74C/175-80C . Taste to verify flavor and consistency

Pasta e fagioli prepared to recipe and quality maintained during holding. Held at 165F-74C/175-80C . Taste to verify flavor and consistency

Zuppa Toscana prepared to recipe and quality maintained during holding. Held at 165F-74C/175-80C . Taste to verify flavor and consistency

Chicken Gnocci prepared to recipe and quality maintained during holding. Held at 165F-74C/175-80C . Taste to verify flavor and consistency

Ticket times based on daypart is in compliance with brand standard (10/10/15 Rule)

Sani-Buckets in place, at proper PH, and changed hourly at minimum. Towel clean and changed as needed. NCO behaviors practiced

Hot food served on hot plates and cold food served on cold plates

Breadsticks rotation system in place (15 mins. Max/170F-77C to 150F-66C- hold) and then discarded.

Alley ceiling and vents - clean and maintained

Alley products labeled, dated, properly rotated; cold held items <41F; No expired products. No cross contamination issues.

Alley equipment, gaskets, floors, walls - clean and maintained and holding temp; working thermometer in all cooler units

Proper Salad portioning using right tools for each salad item. Lined salad bowl or scale to use as a sample for portioning

Fryers at 350F-177C. Verify oil quality and color. Timers are programmed to appropriate times

Items in drawers labeled, dated, and stocked at level appropriate to day part volume. Items rotated properly *NO out of date product on line. No cross contamination issues

Hot sauce holding at 165F-74C/175F-80C; Taste Alfredo; 5 Cheese; Marinara & Meat sauce to verify quality and Recipe.

Hot Lasagna holding at 165F-74C/175F-80C; Verify quality and Recipe. Marked with a 4hour hold time

Cold holding sauces and products on line <41F

Frequent hand washing and glove changing observed. Hand sinks stocked and not blocked. Impeccable team member appearance standards (clean aprons)

Line ceiling, vents and hoods - clean and maintained

Sani-Buckets in place, at proper PH, and changed hourly at minimum. Towel clean and changed as needed. NCO behaviors practiced

Verify grilled and fried chicken are being cooked correctly and per recipe standards

Line equipment, gaskets, floors, walls - clean and maintained, Operating properly, & holding temp; working thermometer or sensor in all cooler units

Hot by design observed in sauté area and using spatula

Pasta Cookers Clean and set to a rolling boil (212F)

Dish machine set up properly-all curtains in place, stoppers in wash arms. Machine clean and sanitary inside and out (behind door, beneath table)

Chemicals secured safely in designated area

Plateware, pans, utensils, silverware stored, clean and organized on clean racks/shelves throught the kitchen

Frequent hand washing and glove changing observed. Hand sinks stocked and not blocked. Impeccable team member appearance standards (clean aprons)

Sani-Buckets in place, at proper PH, and changed hourly at minimum. Towel clean and changed as needed. NCO behaviors practiced

Dish machine wash/rinse temperatures maintained at safe ranges 160F-71C/180F-82C. DMO/Manager awareness and monitoring (150-160 wash / 180-190 rinse) (50ppm-100ppm)

All ice-baths maintained with proper ice to water ratio. Thermometers placed directly in raw products (cheese mixes, sauces, blends, proteins, etc.) used to complete recipes to ensure safety. Indirect icing used as necessary (seafood) Products being prepped are maintaining 41F / 5C or less. No cross contamination issues

Frequent hand washing and glove changing observed. Hand sinks stocked and not blocked. Impeccable team member appearance standards (clean aprons)

Sani-Buckets in place, at proper PH, and changed hourly at minimum. Towel clean and changed as needed. NCO behaviors practiced

Thaw-pull standards and procedures practiced. No quick -thawing of product

Ice machine clean and in good repair, free of rust, mold, and slime. Gaskets clean, not torn. Dedicated ice scoop/buckets used to transport ice. Buckets never touch floor

All product stored at proper levels in shelves and racks. prepared products labeled, dated to support FIFO. No expired product beyond shelf-life.All products in walk in cooler maintining 41F / 5C or less. Thaw racks closest to door. Racks are clean and organized. Walkin cooler and freezer

All product stored at proper levels in shelves and racks. prepared products labeled, dated to support FIFO. No expired product beyond shelf-life. Racks are clean and organized - Dry Storage

Production ceiling, vents and hoods - clean and maintained

Production equipment, gaskets, floors, walls - clean and maintained and holding temp; Working thermometer or sensor in every cooler unit

Ovens clean, doors close properly, and set at correct temperatures. Bread Oven 450F-232C/ Bake Oven 325F-163C

Cooked pasta temperatures <38F-4C (verify random trays, long/short). Trays not overloaded to support cooling. Proper pasta batch cooking and cooling process being followed.

Current brand training guides/tools available and easily accessible to Certified Trainers. Outdated materials discarded to avoid confusion. Brand training systems being followed. Current recipes cards, charts, and buddies complete, in use, and in good condition

Serve safe or equivalent certification for all managers in restaurant

Staff and stay Staffed( 4 manager minimum level, and GM in place )

Proper overall staffing levels for all positions. Appropriate daily staffing to support daypart volumes. Certified Trainers certified for all positions.

Manager and Team Member appearance standards are brand appropriate and in good condition

HACCP / Checklists complete? (90% Minimum for passing) Darden Line check 2x daily; Darden FOH/TOGO 2x Daily; Darden Critical Walk 2x Daily.

Pests present in FOH

Pests present in BOH

Passing score on most recent TQ/NSF audit. Audited posted and Team member knowledgeable about Goals. Action plan in place

HACCP- Cooling log & Re-Heat / Fire chart being completed and utilized properly. Team Members & Managers understand how to use forms and understand the process. *Must retain for at least 30days or local requirements whichever is longer.

Validate breadstick prepared per recipe; all tools and posters present - meeting preparation, presentation, temperature and taste specifications - WORLD CLASS BREADSTICKS

Validate salad dressing is per specifications and all salads and soups are properly portioned per specifications

ITEM #1 - Appearance / Plating / Garnish / Timing

ITEM #1 - Taste / Temperature / Recipe / Portion

ITEM #2 - Appearance / Plating / Garnish / Timing

ITEM #2 - Taste / Temperature / Recipe / Portion

ITEM #1 - Appearance / Plating / Garnish / Timing

ITEM #1 - Taste / Temperature / Recipe / Portion

ITEM #2 - Appearance / Plating / Garnish / Timing

ITEM #2 - Taste / Temperature / Recipe / Portion

ITEM #1 - Appearance / Plating / Garnish / Timing

ITEM #1 - Taste / Temperature / Recipe / Portion

ITEM #2 - Appearance / Plating / Garnish / Timing

ITEM #2 - Taste / Temperature / Recipe / Portion

ITEM #1 - Appearance / Plating / Garnish / Timing

ITEM #1 - Taste / Temperature / Recipe / Portion

ITEM #2 - Appearance / Plating / Garnish / Timing

ITEM #2 - Taste / Temperature / Recipe / Portion

Smallwares - adequate quantity for volume and seat count( i.e. plateware, silverware, glassware, boards, knives, spoodles, ladles,etc)

Quality/size of all proteins-shrimp, steak, fish, chicken

Food - adequate quantity for volume for all products