Breakfast Restaurant Ops Assessment

Title Page

Client / Site:
Restaurant PS#:
Restaurant Name:
Evaluator:
Evaluation Date and Time:
Location

CKE Restaurant Information

INSTRUCTIONS
-----------------------
1. Answer the fields accordingly.
2. Select the best response to determine compliance on quality, services and cleanliness of the restaurant.
3. Add photos and notes by clicking on the paperclip icon
4. To add a Corrective Action click on the paperclip icon then "Add Action," provide a description, assign to a member, set priority, and due date
5. Complete audit by providing digital signature
6. Share your report by exporting as PDF, Word, Excel or Web Link

CKE Restaurant Information

Region/District:
Franchise Owner:
VPO/DM:
General Manager:
District Manager:
Person In Charge:
Company:
Development or Measurement Visit?
Select Day part

Drive-Thru Restaurants

Drive Thru restaurant?
Company: Yellow "Claim Reporting Procedures" binder; readily available with up to date contents.
OPM is accessible; GM/PIC knowledgeable at locating/using it.
Do the business hours posted at the restaurant match the hours posted online at carlsjr.com or hardees.com?

Quality

PRODUCT QUALITY - BREAKFAST

FRONTLINE

Hold times monitored for prepared biscuit items in holding unit/transfer bin. (Biscuit sandwiches 15 min maximum.
Hardee's: Cinnamon Raisin held properly, hold time is monitored.
Other finished breakfast products are available per standards and served within hold times; bowls, platters, non-biscuit sandwiches, burritos.(CJR: Brkfst Burritos 5 min, Breakfast Burger & Sourdough Brkfst "no hold").
Current LTO menu item prepared, packaged and served per procedure. Refer to current training materials and job aids.

BISCUIT QUALITY

Biscuit mixed, rolled, cut and held per procedures; 1) proper steps used for mixing 2) proper rolling steps 3) proper cutting/panning steps 4) 30 min or less trim dough only used with fresh dough 5) Timing system in use for cut biscuits and/or trim dough.
Biscuits are baked and basted per procedures; 1) Racks in 1-3-5 positions 2) Baked on highest rack available 3) Biscuits are checked for internal doneness prior to basting 4) Biscuits are immediately moved to the holding area and timing number is used.
Biscuits meet quality standards; 1) Baked biscuits do not exceed 15 min hold time on over shelf 2) Biscuits meet finished product standards (per job aid) 3) Biscuits are discarded if not to standard.4) minimum required temp >170°F.

BREAKFAST PRODUCT PREPERATION

Bacon prepared and held per standards Hold time monitored.
Sausage gravy held in approved pan with lid and 5oz ladle; held 170°F-180°F; stirred regularly; no film on top; 1oz hot water (180°-200°F) added as needed; transported as standard, discard time 11AM. ●Full & Half Batch prepared with min 180°F water to standard. ●CJR: Holding - red dot spoon present. CJR Company: Correct pitcher used to transport hot water.
Liquid eggs stored properly under refrigeration. Not held in open carton. ¾Cook line: held in refrigerated equipment or clean 1/6 size 6" deep stainless steel pan in ice bath or chilled egg pitcher at reqd. temp (36° to 41°F). ¾Correct 1.5 oz ladle used. ¾No more than 6 eggs cooked at a time.
Omelet Blend: made to recipe, correct scoop used to portion product, scoop stored in product, reqd. temp between 36°-41°F. HFS: No more than 4 omelets cooked at a time. ●CJR: Fresh Salsa: no excess liquid, prepared to recipe, false bottom present, perforated salsa spoon, 48-hr hold time monitored, temp 36°-41°F. ●Shredded Cheese: 36°-41° F, good quality, correct utensil used, 24 hr hold time.
Raw sausage patties stored frozen; dedicated tongs present. ●Cooked sausage held in 1/3 size pan with metal drain insert and lid. Finished cooked sausage temp 160°F or higher; held 140°F or higher; 60 min hold time observed. Dedicated transfer tray used for cooked sausage.
Ham Sliced/Country Ham: Stored, handled per standards. Use by date & closed/opened shelf life observed, required tag, held 36°-41°F, cooked per standards, held by approved method/timing, above 140°F. Hold time is not exceeded.
Ice bath (if used) for breakfast products prepared correctly, 50/50 ice and water slurry, ice added as needed. Approved pans used, product level is below level of ice slurry. Products covered when not in use.
Folded eggs: folded twice; cooked 160°F min, held at 140°F min. Folded eggs appear firm but soft and moist, not brown, hold time monitored.
Scrambled eggs prepared per standard, scrambled not chopped, removed immediately from grill after cooking, light and fluffy, min 160°F. IF HELD: Pan with solid lid in approved hot holding equipment, hold time monitored, 140°F min. Correct tool used for portioning.
Steak Diced: Cooked/heated per standards to required temp (HFS & CJR non-GB >165°F, GB >145°F) . HFS: Inidividual pre-portioned micro-trays heated to 165°F, not held.
●All Heat Well breakfast products (not already evaluated) meat patties, grits, smoked sausage, meet quality standards. Hold times observed. (temp > 140°F)
Designated tongs or clean disposable gloves are used for each different product handled.
Tortillas and LTO breads are prepared and held per standards. Refer to current training materials and job aids. ●Indicate LTO in comments.
Product #1: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. •Meat within quality standard. [All items executed for a YES]
Product #2: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. •Meat within quality standard. [All items executed for a YES]
Product #3: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. •Meat within quality standard. [All items executed for a YES]

J. PRODUCT QUALITY - BURGERS AT BREAKFAST

1.All produce is prepped, held (24 hours under refrigeration, •4 hours max at room temp) and tagged per standard.
4.Fresh cooked: Angus beef patties cooked to required temperature ≥ 140°F. •Small/Large Beef Patty & All Natural patty >160ºF. •Cooked quality standards are met; moist, juicy appearance, no burned edges.
6. Buns, sourdough, LTO bread products are within code date and properly toasted golden brown. •Frozen buns held in the freezer until ready to use. •Thawed/ tempered and held per standards.
10. All Heat Well/steamer products: good quality, not dried out or crusted over, stirred. •Held at required temperature. •Indicate Product in comments
11. All cooked beef, chicken or other meat patties on hold meet required temperature ≥ 140°F.
14. Product #1: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. •Meat within quality standard. [All items executed for a YES]

K. PRODUCT QUALITY - FRIED PRODUCTS

1. Fryers: Shortening meets quality standards; meets color standard, test tube and color chart available, filled to level mark. Fryers skimmed and free from particles.
2. Fryer dump station clean with heating system/ lights working properly.
3. During low volume periods individual portions of fried products are cooked to order. •Fried product levels appropriate for sales volumes. •Hold times are not exceeded; approved timing system in place.
4. French Fries: properly staged in the staging area (handled gently to prevent breakage; hold time for pre-staged fries is observed). • Automatic Fry Dispenser (if applicable); not dispensing more than 1/2 a basket, hopper lid in place, clean & working properly.
Fried Products prepared per standards: Cooked to temp; fry timers used, salted correctly if required; all products approved; all standards followed; held in an approved warming unit; monitored by an approved timing system; never removed from the fryer before the end of the cook cycle. Portioned to standard. Hot, crispy not soggy, quality product is served.
•Evaluate for each product below:
•5. French Fries (Salted per standard)
•6. Onion Rings (Salted per standard)
•7. Crisscut Fries/ Curly Fries/ Crispy Curls
•8. Hashrounds
•8. Spicy Chicken Patties (fresh cook and hold)
Breakfast Steak
•12. Apple Turnovers prepared properly, hold time is monitored, product is within hold time.
13. All burgers/sandwiches requiring collar wrap: folded band of the menu tissue is positioned at the half-way point of the sandwich.
•13. Chicken Tenders thawed to standard (5-day shelf life, 36-41°F before use). •¾Product is never "quick thawed", emergency thaw procedures are not allowed.
•14. Chicken Tender station: Refrigerated & Non-refrigerated, tenders & egg-wash 36-41°F (indicate product in comments), approved timing system in place.
•15. Hand breaded chicken tenders properly prepared per standards. •Breaded correctly, correct quantity and not overlapping in the basket, tenders shaken after 10 seconds in the fryer, 3:15 cook time, minimum cooked temperature 165°F
•16. Chicken Tender Station: Breading sifted every two bags of chicken or every 4 hours min, pan is minimum 1/2 full, timing system used. •CJR Company: Sifter is not used for biscuit station.
•17. Cooked Chicken Tenders: Company MFS Biscuit units must hold tenders, single-layered, in the overshelf on approved pan w/insert or amber pan. •Non-MFS Biscuit & Franchise units hold tenders in an approved warming unit and held at a min. temp of 140°F, max 9pcs per 1/3 pan. Hold time observed; max 30 minutes.
•18. Big Chicken fillet stored frozen, cooked for 4:30 to req'd temp. •Cooked Big Chicken held in approved holding equipment, 30 min max. •HFS Company: held in the overshelf, single-layered, no overlapping, hold time monitored. •Prince Castle: in pan without black lid.
•19. Tongs used to place cooked Spicy Ckn and Big Chicken Fillets on the sandwiches.
•20. Tongs in approved pan, in reach-in freezer area, used to handle frozen chicken products. •Hands not used on frozen chicken items. •Tongs used to handle frozen fish fillet.

M. PRODUCT QUALITY - DRINKS / SALADS / DESSERTS

1. DT Drink station: Iced tea is within hold time (monitored), prepared to standard, old tea is not mixed with freshly brewed tea. •CJR: Prepared tea concentrate held under refrigeration, covered container, discard date "end of day" or 24hrs max.
2. DT/Frontline Drink stations: Coffee is prepared and held to standard, using approved equipment. •Brew water temp 190°-200°F. Coffee package used immediately upon opening. (not staged in filters). •Serving temperature is 160° - 180°F. Spray head on brewer is in use. •Sight glass clean. Hold time monitored. •CJR Company: Reg Coffee is available all day.

3. Shakes: Ice Cream in dip cabinet & freezer held at proper temperature 0°-12°F; tubs dated.

4. Ice cream cups are properly pre-portioned (8oz) and held frozen on the racks in the dipping cabinet or on trays covered (12-hr hold time observed). •Product meets standard.
5. Hand-Scooped Ice Cream Shakes & Malts are portioned, blended and assembled correctly (Shakes & Malts).
6. Ice cream shake condiments are held per standards, hold times monitored with approved system, within shelf life.
7. Other drinks displayed and served to standard.
Salads & Desserts
8. Salads: Made to order, fresh or tagged for 12 hour hold under refrigeration. • Correctly portioned and assembled per standards w/disposable gloves. •CJR: Chicken fillet is prepared and cut per standards. •Correct condiments and dressing provided for each salad.
9. All desserts tagged with hold time; items are within code/exp date; held per standard (R or RT), not retagged. • Cookies prepared & packaged properly.
Additional Comments:

Service

D. SUPERSTAR SERVICE

1.Employees are smiling and speaking to or acknowledging each guest at every opportunity. •Employees say "Please", "Thank you" or other pleasantry with each guest, as well as "Good Bye" or "Farewell" to each guest and an invitation to return.
2.Employees speak in a clear, friendly voice, making eye contact with guests and maintaining good posture. •Appropriate number of registers open for sales volume.
3.Cashiers allow guest the time to place their order; employees listening carefully to guests; the guest is not rushed or interrupted. •Employees not engaging in personal conversations when serving/engaged with the guest.
4.FL Cashiers follow order taking process; Friendly Greeting with featured product, Combo, Upsize, Add-on (if appropriate), Order Confirmation, Please/Thank You, Order instructions given to Guests. (All steps needed for a YES.)
5. All Employees demonstrating sense of urgency and responsiveness to guests. Professional image displayed at all times.
6. Dining Room Delivery: Table Scripting followed - Friendly Greeting, Deliver Food, Verify order accuracy. •Provide Correct Condiments, include a Comment Card along with an invitation to provide feedback on the comment card or by using the guest survey on the back of the receipt. •Lastly a Thank You.
7. Employees are offering extra assistance at every opportunity. (offering drink refills; helping guests with special needs-getting high chairs or booster seats for small children, helping take larger orders to guest's car, removing trays, open doors, etc.)
8. DT: Communication equipment (3 working headsets minimum). DT timers functional.
9. DT: Answered with immediate greeting (< 5sec) (smile heard in the voice); guest not placed on hold.
10. DT Cashiers follow order taking process; Friendly Greeting with featured product, Combo, Upsize, Add-on (if appropriate), Order Confirmation, Please/Thank You. (All steps needed for a YES.)
11. DT: Proper closing used at the window; order is delivered courteously to guest, receipt and napkins placed neatly in bag; appropriate thank you given.
12. DT: Cars are pulled only when the next car's order is ready. (If no cars are pulled during OA mark NA)
13. To Go order delivery is per standards: politely call out guest's number, initiate a friendly acknowledgement with a smile, verify the order, offer specific condiments appropriate for their order, provide requested condiments/utensils/other, thank the guest, invite them to return. •Ensure the guest leaves satisfied.
14. Guest complaints handled immediately, in a positive, professional manner, to guests' satisfaction.
15. Gift cards available. Cashier knowledgeable on handling gift cards.

E. EMPLOYEE APPEARANCE

1. Clean, approved uniforms/ DT Jacket (current program). Uniforms properly fitted & in good repair. Appropriate uniform worn per station requirement (biscuit maker, backline and frontline crew, management). •Approved, legible name tags are worn, no stickers attached; Management included. •Approved pins & promotional buttons only. •All employees wearing approved, clean safety shoes, w/slip resistant soles, laces tied (when present). Dark colored socks worn.
2. Hair: neat, clean and worn up and away from face, not in eyes, no extreme hair color. Shoulder length or longer hair is restrained under approved hat or hair net. Management: hat or hair net when working backline. •Nails clean and neatly trimmed, no false nails. Polished nails, not chipping, and gloved when preparing food.
3. Male employees: clean shaven, sideburns, moustaches, goatees are neatly trimmed. Full beards are covered by hair restraint while in kitchen area.
4. Visible tattoos must not be offensive (non-violent, not obscene, harassing, discriminatory, gang-related, sexual or threatening, non-excessive on face) and are approved by Management. •Earrings must be non-offensive, not oversized. •Ear gauges must be no larger than a dime, flesh-toned or soft in color (not dark or black). •Facial piercings must be small studs only, no rings. •Tongue rings/ studs not permitted. •Wristwatch can be worn. •Hands with rings must be gloved when preparing food (plain bands exempt). Jewelry/necklaces worn under the uniform shirt.

F. ORDER ACCURACY

1. Orders are assembled correctly at Centerpost. (Refer to current job aid)
2. All special orders are marked using correct receipts or appropriate backline labels, etc; Punch holes are used for product in boxes. Special sticker used (when applicable).
3. To Go/Drive-Thru orders include: •2 napkin per Burger/sandwich; •3 napkins per Thickburger; •1 napkin per other food item; •1 straw per cold beverage; •if more than two drinks are ordered, the guest is offered a drink carrier. •Bags not overstuffed. •Bags are folded and presented properly. Not stapled.
4. Condiments provided to guests. (Employee initiates with guest, recommends condiments specific to the guests order; i.e. sauces for tenders, ketchup for fries, salsa for a breakfast burrito. •Employee asks "How many would you like?"
5. Orders are double-checked for accuracy prior to handing to the guest (DT/To Go).
6. DT utilizing best possible set up to maximize speed and efficiency. •Drive-Thru station area is used according to proper procedures/standards (zones used when there is appropriate space, receipts in zones; drinks, napkins and condiments placed in zones; as order is filled, bag is placed in zone; receipt placed in bag or handed to the guest).

G. SERVICE TIMES

Post Order Service Time is measured from the moment the order is confirmed to when the completed order is delivered to Guest.

•Record a minimum of 10 service times.
•The balance of Front and DT service times can be taken to match the sales pattern.

•3 points are awarded when the order is completed within the standard time;
•2 points are awarded if the service time exceeds standard by 30 seconds or less;
•1 point is awarded if the service time exceeds the standard by 31 to 60 seconds.
•No points are awarded if standard is exceeded by more than 60 seconds.
•Use the Comments section to explain why service times exceeded standard.

Standard:
Lunch Daypart (11am-2pm): ≤3:30 Min
Dinner Daypart (5pm-8pm): ≤4:00 Min
Other Non-Peak Service Times: ≤5:00 Min
•Number of Front line Employees in Drive Thru:
•Number of Employees on floor inc. Management:
Has Drive Thru?
•Obtain 5 Drive-Thru (DT) times and 5 Front-Line (FL) times.
•Use the list for Dine/To Go orders
Service Times Order Number
•Please specify order Number:
•FL/DT ?
•Day part (Lunch/Dinner) ?
•Total Time:
•Post Order Time
Additional Comments:

Cleanliness

A. EXTERIOR

1. Parking lot visually appealing. Clean and free of debris.
2. Parking lot in good repair. No potholes, striping clear, parking bumpers unbroken, rebar poles not above concrete on tire stops, no obvious safety hazards. •Company: Handicap parking, curbs and crosswalks brightly painted.
3. Sidewalks/outside furniture clean & dry, in good repair and free of debris, gum or stains. No obvious safety hazards. • ¾Handrails (if present) are secure, clean & in good repair. •¾Cigarette snuffer clean & in good repair (if present) •¾Umbrellas (if present) in good repair and appearance.
4. Trash enclosure clean. Doors and lids closed and in good repair. Grease receptacle covered and no grease spills.
5. DT preview board and extenders clean and readable. •Plexiglas clear, (illuminated, not scratched or clouded). • Panel closed and locked. Set up per most recent standards. •Prices accurate, numbers aligned. •POP not damaged or faded. •Spike/RE signs in good repair.
6. DT Order Confirmation Board (OCB) operating, clear current graphics, clean, in good repair, speaker sound clear with no distortion. •CKE approved/regulatory decals posted and in good condition. (CA Prop 65)
7. DT Menu Board: POP current, no missing or blank panels, not faded & numbers aligned. •Plexiglass clear (illuminated, not scratched or clouded). Not in need of paint or repair. •All doors & panels closed & locked.
8. DT lane: clearance pole, lane, signage - clean, in good repair, no gum/ food/drink stains/excess motor oil, no safety hazards.
9. DT windows: 1st window (if applicable) and passout window not cluttered, decals (if applicable) are in good condition. •DT windows and ledges clean. •Hours and response line numbers posted. •Window closed between cars. •Company: Fly fans clean & working.
10. Building walls, awnings & doors & roofs clean and in good repair. • Awning lights working, free of missing bulbs. •¾Building lights, signage, clean working & in good repair.
11. Milk crates, bun racks and other spare equipment not stored outside. •Hose not stored in view of guests. •Rodent traps out of view of guest, where possible.
12. All landscaped areas maintained. No weeds or dead tree limbs/ plants. Free of litter.
13. American and/ or company flag not torn/tattered; clean; illuminated from dusk till dawn.
14. POP: Only approved and current POP is displayed; effectively displayed per marketing guide. Marquee correct and working.
15. CJR Co & Franchise: Playground area & equipment is clean, dry, in good repair. •Safety mat clean & in good repair (no gaps or trip hazards). •Netting securely fastened to frame (no gaps or trip hazards). •Company only: Playground area & equipment inspected and cleaned every 15 minutes. •Required signs posted: "Playground Rules & Regulations", "No Climbing". •Weekly Playground Maintenance Checklist completed. (Interior play areas also)
16. All exterior areas free of graffitti. Trash cans, bike racks clean & in good repair. News racks are clean and in good repair.

B. INTERIOR GUEST VIEW

1. Doors clean (glass and frames) and in good repair, rodent proof. •Only approved logo decals are on the doors. • Appropriate doors unlocked during business hours.
2. Required decals/signage posted in an area visible to Guests: (Business Hours, Handicap access, Franchise ID Plaque, and Guest Response Line number, • CA Only- Prop 65). Health Inspection posted as required. •Company: Red safe sticker & CCTV sticker present.
3. Co. Required mats in place: Bev Bar and Each Entry door. Floor mats clean, in good repair, no trip hazards, facing correct direction if logo'd. CJR Franchise: Bev Bar mat required. •Front/side door mats optional.
4. Floors clean & dry, wet floor signs in use as needed (stored away from guest view when not in use). •Mopping is done to spot clean spills only, when the Dine is open. •Wet floor signs clean and in good repair. •Company: Blue mop is used for the front area.
5. Frontline counters, registers, toppers, walls and floors clean and in good repair. •No clutter, trash or trays on counters or equipment. •Register & countertop POP is current and approved. •CJR: Kid's Meal Merchandiser is current and in good repair. •Pin pads present (if required). •Franchise: Current Debit fee labels present on POS registers (if applicable), listed fee is accurate. •Sanitizer pail: present, effectively labeled, correct towel and at required strength.(200-400PPM)
• Sanitizer Strength - Frontline
6. Reach Ins & refrigerated merchandise display at reqd. temperature 36ºF - 41ºF. •Dessert/Merchandise displays clean, appealing, lights working (if applicable) & in good repair.
7. Menu Board: Translites not faded. Pricing is accurate, numbers lined up & matching. •Current approved POP displayed per marketing guide. •Menu Board in good condition, all lights working/properly lit. Frosted side of glass out to reduce glare for guest. •Digital menuboards: working, pricing is accurate, current graphics.
8. Carpet/tile/baseboards: Clean, stain free, in good repair. •No missing or broken tiles. •Grout in good repair. •No safety hazards.
9. Tables/Chairs/Booths clean and in good repair. •No wobble. •CJR: Tables cleared, cleaned and sanitized as soon as employees are no longer engaged in order taking or delivering orders to guests.
10. Company: Tables set up with napkin holder including current POP in holder. • Franchise: Table set ups optional.
11. High chairs and booster seats; available, clean, safety strap present and working, in good repair, stored neatly.
12. Wall décor and plants (if applicable) are clean and in good repair. • Dine is free of graffitti.
13. Ceiling light covers, air vents, tiles, fans: securely mounted, clean, and in good repair.
14. Windows, ledges clean and in good repair. •Table partitions, woodwork, chrome, metalwork, clean and in good repair. •Interior facing POP is current and in good condition.
15. Appropriate lights (ceiling,hanging,wall,deco fixtures) on for time of day, clean and working, no burned out or missing bulbs.
16. Window coverings are hung evenly; clean and in good repair.
17. Trash drops; clean, lined, not overflowing with trash; no apparent odor; trays are removed as dine is recovered. Doors closed. •No flies or insects in guest areas.
18. Dining room temperature is comfortable; music or video system is on and at appropriate volume; Video System muted when music is playing.
19. Current Nutritional Poster/information available (as required). Allergen information available.

C. RESTROOMS (Evaluate both restrooms)

1. Toilets and urinals clean, in good repair (free of leaks and securely fastened to wall or floor).
2. Stocked with appropriate paper products; hand dryer or auto towel dispenser working and in good repair (if available)
3. Ceiling, lights, doors, partitions and vents clean and in good repair.
4. Floors and floor edges clean (no "build up") and dry; wet floor signs in use. Walls clean. •Floors and walls are in good repair. •Restroom is free of graffiti. •Company: Floor mat present (if required). •Floors are mopped to spot clean spills only when RR is open to the guests. Blue mop is used.
5. Trash cans clean; liners used; not overflowing. Sanitary holder clean; lined with bag; covered & in good repair.
6. Well ventilated, odor free. Exhaust fans are operating (if applicable).
7. Soap and hot water available (Water temp minimum 100°F). Soap Dispenser in good repair.
8. Sinks and mirrors (if present) clean and in good repair. • Hand washing signs posted and in good repair.
9. Vestibule area is clean; litter free and in good repair. Door signage present.

H. KITCHEN AREA

1. All hoods clean; filter screens, clean and fit properly. CJR Company: back up broiler hood filters are available and clean.
•Company: Last Service Date:
2. Charbroiler clean, assembled properly, all parts present and in good repair. •Calibrated per current standard. •Broiler bun platen adjusted to ensure contact is made with buns; Teflon sheets are clean and in good repair. •Bun chain is tight (taut), no sagging.

3. Ovens; clean interior/exterior, in good repair, labeled for proper rotation. •Set at the proper temperature 400°F (±10°). •Thermometer present. •Timers working properly. •Safety: Only lower ovens used to heat bacon.
4. Chicken Tender station clean, in good repair, proper smallwares set up to standard. •Refrigeration (if equipped) is at reqd temp 36° to 41°F. •Non-refrigerated station: Ice bath & ice bags used correctly to maintain reqd. product temp. Set up to standard.
5. Extinguishers: BC (12 mo), K (12 mo), Ansul (6 mo); mounted, tagged, labeled, charged, caps, pipes.
•Company: Last Service Date:
6. Fryer equipment clean. •Timers labeled and working properly. •Baskets in good repair, no loose wires. •Filtering equipment clean. •Staging rack clean.
7. All food warmers clean and in working order (heatwells, overshelf, holding drawers). •Cook Line steamer: water min 1-1.5" deep or touching bottom of pans, water temperature 180-200°F, free of build up. HFS: "Heatwell float and thermometer” present and in good working condition.
8. Make-up/assembly table(s) clean & sanitized per standards, in good repair, surface heated for product assembly, proper pans, tongs, squeeze bottles, spatulas & spreaders. •Approved timing system in use. •Wrap tree clean.
9. Microwaves clean and in good repair; CKE approved. •Timers working properly and labeled correctly. Job aid present.
10. Prep table(s) clean and sanitized. •Utensil drawers clean and dry.
11. All slicers, choppers, dicers, wedgers and prep equipment clean, in good repair; no rust. •Blades sharp, surfaces clean (including under black chopper block); blades free of chips, not missing. •Knives clean and stored properly. •Can opener: approved, clean and in good repair. •HFS: Roast Beef slicer in good repair, sharpened properly and proper smallwares.
12. Walk-in Refrigerators/Freezers: organized, food covered and rotated. •Thaw racks and trays clean and in good repair. Raw product not stored above ready-to-eat product. (i.e. top to bottom: vegetable, fish, beef, pork, poultry). •Company: Heavier items stored stored at waist level. (safety).
13. Walk-in refrigerator & freezer: walk-in PHF's 36° to 41°F. Freezer 0°F to 10°F, thermometers present. •Fan guards clean and free of ice build-up. Lights (100W) & covers present. ●Upright freezer (if present) is clean, organized and required temp. 0°F-10°F.
14. Meat bin and lid clean and in good repair; defrosted. Dedicated tongs present per requirements.
15. All station reach-ins/stand alone coolers: clean, in good repair (incl. gaskets), food covered, thermometers present, PHF's 36° to 41°F. •Comment on exception
Select Refrigerator
- Grill Station Reach In
- Grill Station Stand Alone Ref
- Fry Station Reach In
- Fry Station Stand Alone Freezer
- Feeder Stand Alone Ref
- Feeder Stand Alone Freezer
16. Ice machine (if present) clean, in good repair. Ice scoops clean, in good repair & stored properly (Not left in the ice). Approved ice buckets stored properly.
17. Floors, floor sinks free of debris; clean and in good repair. Company: Green mop used to mop back of house.
18. Chemicals not stored next to or above food or packaging products. All containers labeled properly. SDS information available.
19. All Products Available, CKE approved and within expiration dates/ hold times.
20. Sanitizer bucket at cooks line; effectively labeled, at required strength, correct towel used, towel held in sanitizer solution. (200 - 400ppm)
•Sanitizer - Cook Station Temperature - PPM
21. Hand washing policy observed and performed to standards. Kitchen hand sink temp 100°F-150°F. Refer to updated Hand Washing & Sanitizing Chart.

22. Kitchen walls, ceilings, lighting, shelving, air vents clean and in good repair. Working wall clock.
23. Sanitizer bucket at Chicken Tender Station: effectively labeled, at required strength, correct towel used, towel held in sanitizer solution. (200 - 400ppm)
•Sanitizer Strength - Chkn Tender Station - PPM
24. 2/3 compartment sink: cleaning process followed; hot water minimum 120°F. Sanitizer at reqd strength.(200-400ppm) Company: Floor mat present.

•Kitchen sink - sanitizer strength ( Standard: 200-400ppm )
25. Location has a working, calibrated thermometer. •Alcohol pads are available. •Daily Temperature Tracking forms completed and filed in binder for review. •Current unaltered form in use.
26. Single Use Gloves or utensils used to handle PHF and Ready-To-Eat Foods at Cooks Line, Chicken Tender Station, Green Burrito Station, Grill/Breakfast Station, Feeder Station & food prep. Gloves changed as required.
27. Safety/cut protection gloves, aprons, masks, equipment available, in good repair and used as required.
28. Kitchen is free of rodent, flies or insect activity/evidence.
• Specify in Comments
Grill clean. Surface scraped clean during use, surface set up to standard. Meat presses clean, kept on surface to stay hot. All smallwares available & used correctly. Set to required temp, 300°F (±10°). Timers set up and working properly.
Biscuit tables and smallwares to standard (no wobbly tables). All small wares in good condition, no broken or missing parts. Table refrigeration (if equipped) at reqd. temp. 36° to 41°F. Thermometer present.

L. CLEANLINESS - BEVERAGE BAR & DRINK STATIONS

1. Beverage bar clean (including nozzles, diffusers, underside of valves, ice chutes, drip trays free of build up, draining properly), organized to standards and in good repair. •Required Elements: Condiment rack, Slimline Iced Tea Urns; clean stocked and set up according to standards. •Sugar Free sweeteners, Salt & Pepper packets (restaurants without table setups) Sugar & Lemons are present. •(Lemons not exceeding 24 hrs at room temp.) •Coffee dispensers & stands clean and in good repair. •Company Only: ADA insert mounted correctly.
2. POP and flavor decals at beverage bar: clean. POP lighting is working. Ice tea urns labeled (Sweetened/Unsweetened). •Company: Approved Coke sign hung or wall mounted at Beverage Bar (if applicable).
3. Ketchup Pump/Dispenser: Approved, assembled to standard, positioned at the beverage bar, dispenses properly, stocked, clean and sanitized once weekly. Portion cups are available.
4. Dine Ice machine towers are working/dispensing. Ice bin(s) stocked, lids present and clean; approved ice buckets are used and stored correctly (if applicable).
5. Iced Tea Urns and nozzles are clean. •Urn lids are in place and clean.
6. Coffee available during all dayparts (Decaf can be made to order after Breakfast daypart)
7. DT Drink Station: Ice is stocked, ice machine working (if equipped).
8. DT Drink Station: condiments, cups, lids, supplies are stocked, clean and organized to standards.
9. DT Drink Station: underside of valves, ice chutes, drip trays clean and free of build up, draining properly.
10. Shakes: Mixer: cleaned & sanitized per standard. Cup and spindle must be washed, rinsed, and sanitized minimum every four hours using proper timing system.
11. Shakes: Syrup pumps are cleaned & sanitized properly once a week.
12. Shakes: Dipwell on & water running when in use. •Clean, dry, empty & sanitized when not in use. •Utensils properly stored when not in use. •NO DIPWELL: 1/6 size pan filled half-way with warm water. 4-hr discard time monitored.
Additional Comments:

Operational Assessment Totals

1. Manually type in the responses accordingly.
2. Use the guide below for Operational Assessment Ratings.

Gold - 90% - 100%
Green - 80% - 89.99%
Yellow - 70% - 79.99%
Red - 0 - 69.99%
QA & Health Reports on file; all issues corrected; no repeats.
Last QA inspection - Date:
Last Health Inspection Date:
Health Inspection Rating:
Last Pest Control Inspection Date:
General Manager/PIC is certified, including SAP/ServSafe.
Expiration Date:
General Comments:

Signatory

Person In Charge: (Full Name and Signature)
Evaluator: (Full Name and Signature)

Breakfast Restaurant Ops Assessment

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CKE Restaurant Information

Drive-Thru Restaurants

PRODUCT QUALITY - BREAKFAST

FRONTLINE

BISCUIT QUALITY

BREAKFAST PRODUCT PREPERATION

J. PRODUCT QUALITY - BURGERS AT BREAKFAST

K. PRODUCT QUALITY - FRIED PRODUCTS

M. PRODUCT QUALITY - DRINKS / SALADS / DESSERTS

D. SUPERSTAR SERVICE

E. EMPLOYEE APPEARANCE

F. ORDER ACCURACY

G. SERVICE TIMES

A. EXTERIOR

B. INTERIOR GUEST VIEW

C. RESTROOMS (Evaluate both restrooms)

H. KITCHEN AREA

L. CLEANLINESS - BEVERAGE BAR & DRINK STATIONS

Signatory

Related checklists

Breakfast Restaurant Ops Assessment

Free Breakfast Restaurant Ops Assessment Checklist

Go digital today!

Convert your paper checklists into digital forms

CKE Restaurant Information

Drive-Thru Restaurants

PRODUCT QUALITY - BREAKFAST

FRONTLINE

BISCUIT QUALITY

BREAKFAST PRODUCT PREPERATION

J. PRODUCT QUALITY - BURGERS AT BREAKFAST

K. PRODUCT QUALITY - FRIED PRODUCTS

M. PRODUCT QUALITY - DRINKS / SALADS / DESSERTS

D. SUPERSTAR SERVICE

E. EMPLOYEE APPEARANCE

F. ORDER ACCURACY

G. SERVICE TIMES

A. EXTERIOR

B. INTERIOR GUEST VIEW

C. RESTROOMS (Evaluate both restrooms)

H. KITCHEN AREA

L. CLEANLINESS - BEVERAGE BAR & DRINK STATIONS

Signatory

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