Did the order taker use a proper greeting? Provide actual greeting.
Did the order taker try to up sell? Provide details.
Did you see a smile at the window?
Did the employee say thank you?
Was a parting phrase used? Provide details.
Was the drive thru time 2:45 or less? Record actual time
What product(s) did you order?
Was your sandwich build correct?
Was your sandwich marked to order?
What was the temperature of your sandwich?
We're your fries properly salted?
What was the temperature of your fries?
Is OCU clean, operational, showing orders, and showing current images?
Is the drive thru menu board clean and in good repair?
Is the correct POP in place and properly priced?
Is the drive thru lane clean and free of litter? No gum, cigarette butts or build up along the curbs or under windows.
Does the drive thru window area appear to be clean and free of clutter? No fingerprints.
Does the landscaping appear to be clean and well maintained?
Do the sidewalks appear to be clean and in good condition?
Does the building appear to be clean and in good condition? Check outside lighting.
Are the restrooms clean and stocked? Free of odor? Seats Secure?
Are the floors, tables and seating clean and in good condition?
Are the trash containers clean and in good condition?
Is the beverage area clean, stocked and clutter free?
Is the front counter clean and clutter free?
Is all lighting working and in good repair?
Are the highchairs clean ready to use with crowns and bibs in place? No broken or missing safety belts.
Are all employees wearing a complete uniform. Hat, shirt, name tag, belt, black pants, dark socks, slip-resistant shoes. No excessive jewelry. Hair restrained. Good hygiene and grooming standards are practiced.
Are all managers wearing a complete uniform with nametag?
Are the floors, walls, ceilings, vents, and baseboards clean and in good condition?
Is the broiler being properly cleaned and maintained? Are the flame arrestor screens free of large holes? Duke Broilers - no blue halos on burners, second bottom burner clean and available?
Is all lighting working and in good repair? No bugs, dust or cracked lenses.
Are PHU's clean and free of grease build up?
Is the CHEF programmed correctly and used as it is intended? What is current CHEF grade?
Are the fryers clean and free of carbon and grease build up?
Are the fryers being filtered daily? Do they pass shortening test?
Is the fry station clean, fries salted correctly and are hold times followed?
Are all refrigerators and freezers clean and functioning properly? Gaskets not torn or damaged?
Are all storage areas clean and organized (walk in cooler, walk in freezer, dry storage)? Provide photos of each.
Is the Kitchen Equipment Log posted and completed?
Are travel paths being completed?
Are all beef cookouts and temperature checks completed in BK Link, coil book? No missing items?
Is the KING board set up and used correctly? Is all information up to date? Guest trac trend report current? Provide photo
is the Speed of Service Tracker filled out, up to date, and posted? Provide Photo
Are all available headsets in use at all times? Is the MOD wearing a headset?
Are table touch's being completed frequently?
Were there any Food Safety Criticals found during the visit? Provide detailed list and Photos.
Is the restaurant within 2% Food Gap to Theoretical? Is information posted and communicated? Ask Management Team about results.
Is the restaurant meeting labor budget? Ask management team to provide where they are for day, week, month.
Is the restaurant SOS average at or below 3 minutes for the current month? Ask management team to provide results and goals.