Information
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Restaurant Number
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Restaurant Manager
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EE Being Certified
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Reason for Visit
- Certification
- Follow Up
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Conducted on
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Prepared by
Shift Leader Certification
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Certified in all stations on Jenius
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Mid-term is taken and passed
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Completed 5-10 practice Game Plan
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Completed 5-10 practice FSCs
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Attended Floor Supervision Class
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Attended Food Safety Class
Game Plan Audit
EXTERIOR
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Entry doors, windows and ledges clean/good condition(3pt)
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Parking lot clean and good condition(1pt)
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Sidewalk, patio and exterior furniture (1pt)
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Outside trash cans clean and not overflowing(1pt)
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Drive thru menu boards clean and no missing numbers(3pt)
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Drive thru lanes and curbs clean(1pt)
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Landscaping (1pt)
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Dumpster clean and door shut(3pt)
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Graffiti (3pt)
DRIVE THRU WINDOW
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Drive thru window and frame clean(3pt)
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Drive thru wall and ledges clean(3pt)
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Drive thru land and curb by window clean(1pt)
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POP current, clean and in good condition
DINING ROOM
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Dining room floors clean(3pt)
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Dining room ledges and windows clean(1pt)
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Dining room tables clean(3pt)
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Trash cans clean and not overflowing (3pt same as tables)
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Front counter areas clean and not cluttered(1pt)
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Music on, temperature, clean smell(1pt)
RESTROOM
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Restroom stocked
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Restroom trash not full
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Restroom floors clean
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Restroom mirrors, sinks and
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Handwash sign posted
FOOD SAFETY TRAVEL PATH
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Imminent Health Hazards(AF)
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Crossing the Blue Door Wash Your HandsMake sure Food Safety Timers are on. (Handwash, Tools, and Sanitizer)(5pt)
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Check Serve Safe Not Expired EE works at store. (5pt) Illness
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Policy Visably Posted and no sick EE working (5pt)
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Show and Know book present (3pt) /Bodily Fluid Clean up Kit (1pt)
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FSC Book and Weekly Calibration (3pt)
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Receiving Log (3pt)
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Ecolab book - has come to store 3 months
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Check Sanitizer strength is 150-400ppm, test strips not expired, towel in bucket. Buckets labeled. (1,1pt)
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Check 5 items at sink. Clean sink, hot and cold water, job aid, trash can, soap and towels. But nothing stocked in sink. (5pt)
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Check all hot-holding s are running (5pt)
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Check all hot-holding PHU, UHC, Taco Warmer, Fry Bin timers are on (5pt)
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Food contact surfaces, Dishes, Equipment, Prep Tools, and Backup Tools are clean. (3pt)
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Food contact surfaces, Dishes, Equipment, Prep Tools, and Backup Tools are in good condition. (3pt)
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Check 3 compartment sink is working properly including dispensers for soap and sanitizer. Water should reach 110F (120 CA) at 3 compartment sinks. (Dishwasher sanitizer strength 50-100ppm)(5pt)
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Drains have 1-inch air gap, no standing water. Back flow devices installed (5pt)
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Drains free of debris(3pt)
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POU or Walk-in check: Are the gaskets and unit dirty? (3pt)
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POU or Walk-in check: Are the gaskets torn? (1pt)
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POU or Walk-in check: Is there a working dial thermometer in the warmest part of the unit? Is unit at correct temp? (3pt)
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Product Temperatures(5pt): Is the food inside of the unit meeting the correct temperature? No Product outside longer than 40min. Proper thawing procedures followed.
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Ice Machines (3pts) - Ice bin and lid clean clean, Ice bucket stored upside down, DT ice bin and lid clean
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Contamination: Food or Packaging(5pt)
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Storage: Food and Packaging (no raw products above ready to eat, no products exposed to air)(3pt)
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Make sure no expired products. (3pt)
Floor Supervision
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PIC in right position, deploying up and down to delegate tasks and effectively directing team?
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"2 Minute Drills" conducted at least every hour?<br>-cleanliness <br>-protein cabinet <br>-quality
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"Build-To's" being communicated to team and verified by PIC?<br>Know your zeros/Stop and Drop/Manage your triangle
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Ensuring 5 sec greet times
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Ensures execution of 4 points of accuracy
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Ensures execution of ES2+
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What are the three parts of your triangle?
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What does 30 second drop time mean?
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What does 5 second greet time mean?
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Know your zeros?
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What is A, B, C and D for the stations?
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Proficient at "On the floor" Cash Management
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Keys on PIC possession at all times
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All $50's and $100's dropped automatically. No more than $100 worth of $20's
FOR SL CERTIFICATION "STOP HERE" - FOR TL CERTIFICATION "PLEASE CONTINUE"
Team Leader Certification
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Has met all the pre-requisites for SL and they score over 80% on the SL certification
Communication Board (current and with actionable notes)
Alerts per 10k
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Knows goal
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Understands how to use the Alert Tracking Sheet
SOS
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Able to pull and understand the "Every Car Report"
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Knows how to program a headset
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Able to explain and print all "Day Part" reports
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Know SOS goals
Cashier Performance
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Knows how to run report
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Understands report parameters?
Administration
Food Cost
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What are 5 things that attribute to food loss?
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Knows Goal for Waste
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Knowledge of goal for condiments, oil, and soda.
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Know how to enter product transfers
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Invoices -Knows how to enter oil and bread invoices
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Invoices - knows how to accept a delivery on recieving
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Can complete a Food Order
Labor
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Able to navigate, understand and make changes in Altametrics (Check the time cards)
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Able to complete and explain the Hourly Sales Tracking Sheet
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Know how many hours are gained/lost per every $100 (1.2 hours)
Cash and Sales
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Able to input daily cash and sales including petty cash<br>
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Able to explain and print "Hourly Sales/Transactions"
Electronic Journal
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Know how to filter and search for orders
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Know how to print a receipt from the journal
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Able to Pull reports for overring, voided order, Item cancel and a refund.
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Knows how to refund an online order
Interviewing/Training
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Able to help with interviews
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Able to assign new hires to Jenius training
