Title Page

  • BK #

  • Manager

  • Date

  • Assessed By

  • Prepared By

  • Location

C.A.R.E Checklist

  • INSTRUCTIONS
    _______________

    1. Please answer all the questions below.
    2. Add Photos in "Images" and Comments in "Notes" on each question.
    3. Add a Corrective Measure in "Action" Provide a description, assign to a member, set priority, and due date
    4. Complete the audit by providing a digital signature
    5. Share your report by exporting as PDF, Word, Excel or Web Link.

C.A.R.E

  • CA101: Team Members and Managers use please and thank you<br><br>GUIDE:<br><br>Please and Thank you observed with every Guest

  • CA102: Team Members provide a quick and courteous greeting to each Guest<br><br>GUIDE:<br><br>1) Team member is present when Guest arrives<br>2) Guest is greeted within 5 seconds<br>3) Greeting must include an intial welcome to the restaurant and offer to help Guest<br>4) Team member smiles at Guest<br>5) Team member makes eye contact with Guest<br>6) Team member gives Guest full attention

  • CA103: Manager in Charge successfully conducts table touches during Travel Paths<br><br>GUIDE:<br><br>1) Manager asks for specific feedback on visit from Guest<br>2) Manager takes action on feedback<br>3) Manager conducts at least 2 table touches during Travel Paths

  • CA104: Team provides a positive Guest Interaction<br><br>GUIDE:<br><br>1) Warm parting phrase used<br>2) Tray or bag presented to the Guest<br>3) Expeditor asks Guest if they need appropriate condiments <br>4) Receipt was included with the order<br>5) L.A.S.T. is used in case of guest complaint

  • CA105: Team Members and Managers meet uniform and hygiene standards<br><br>GUIDE:<br><br>1) All uniforms worn by the team members and managers are approved and in good condition<br>2) Complete uniform consists of: tucked in uniform shirt, black pants/skirt<br>3) Uniforms must be: worn at all times, freshly laundered, wrinkle free, appropriate size<br>4) Black long-sleeve shirts may be worn under uniform<br>5) Shoes must be black leather or vinyl, slip-resistant, and cover the entire foot<br>6) All team members use name tag, cap or visor, both clean and in good condition<br>7) Hair is pulled back and properly restrained, and all hair and facial hair meets standards<br>8) Necklaces must be worn inside of uniforms<br>9) Piercings must be in ears only and less than 1/2 inch in diameter

  • CA106: Guest Feedback Program is active and in use<br><br>GUIDE:<br><br>1) The restaurant team is aware of GUEST TRAC® results<br>2) Restaurant compliant with GUEST TRAC ® standards<br>3) Restaurant compliant with Guest Relations standards

Food Quality Checklist

Food Quality

  • FQ101: French Fries and Hashbrowns are cooked and held properly<br><br>GUIDE:<br><br>"1) French Fries or Hash Browns are loaded into basket properly<br>2) French Fries or Hash Browns are cooked properly<br>3) French Fries or Hash Browns are drained, placed and salted (if applicable) in holding station within 10 seconds<br>4) Fresh and older fries or Hash Browns are properly rotated<br>5) Expired French Fries or Hash Browns are not served to Guest<br>6) Fries or Hash Browns are consistently portioned and/or packed properly<br>7) French Fries or Hash Browns have proper cook time programmed "

  • FQ102: Kitchen Management System is Present and PHU Monitoring System is Properly Executed<br><br>GUIDE:<br><br>"1) Expired product in PHU discarded<br>2) Product placed in correct PHU cavity<br>3) Team Members pushing correct button(s)<br>4) Kitchen Management System is present and executed properly<br>5) Manager in Charge can explain how to use and adjust Kitchen Management System (KMS) only"

  • FQ103: Guests’ Orders Are Accurately Prepared and Delivered<br><br>GUIDE:<br><br>1) Sandwiches built correctly<br>2) Sandwiches are marked correctly<br>3) Beverages and Desserts prepared according to BK® procedures<br>4) Sales & Service Leaders repeat order when necessary<br>5) Expediter uses tickets or screen to fill orders<br>6)No Guests return with incorrect order<br>7) Salads are prepared correctly

  • FQ104: Restaurant Does Not Have Any Expired Product<br><br>GUIDE:<br><br>1) All thawed or opened products have hold times and are not expired<br>2) All drinks/ICEE, bag in box, milk based product, juices, shake mix, etc not expired<br>3) Products in cooler, freezer and dry storage not expired

  • FQ105: Sandwich Buns Meet Quality Standards and Are Properly Toasted<br><br>GUIDE:<br><br>1) Buns are toasted to order and not held for 30s or more<br>2) Buns are toasted according to BK procedures and meet BK quality standards

  • FQ106: All Produce and Products Meet Holding and Quality Standards<br><br>GUIDE:<br><br>1) Produce is held at proper temperature range ( 65 - 85º)<br>2) Prep procedures are properly executed<br>3) Produce meets minimum quality standards<br>4) Product in PHU meets quality standards

  • FQ107: Products/Condiments Are Stored Properly<br><br>GUIDE:<br><br>1) First In, First Out (FIFO) rotation system is used<br>2) Open bags and products are stored properly<br>3) All equipment, ingredients and packaging stored at least 6 inches/ 15 cm above the floor<br>4) Frozen Products are stored at 0F degrees +/- 10F

  • FQ108: Specialty Products and Multi-Pot Side Items Are Cooked and Held Properly<br><br>GUIDE:<br><br>1) Specialty products and side items are loaded into basket properly <br>2) Specialty products and side items are cooked using proper procedures<br>3) Multi vat fryers are correctly programmed<br>4) Specialty products cooked from frozen<br>5) Expired side items held in fry station are discarded<br>6) Side items are portioned, packed and served according to Ops procedures<br>7) Specialty products placed in holding unit promptly after cooking

  • FQ109: Shortening in all French Fry and Multi-Pot fryers meets standard<br><br>GUIDE:<br><br>1) All fryers pass shortening test<br>2) Shortening test kit and skimmer available<br>3) Oil levels are not below fill line<br>4) Excess breading and broken pieces are skimmed regularly

Profitability & Shift Management Checklist

Profitability & Shift Management

  • PS101: Suggestive Selling is Effectively Used to Maximize Sales

  • PS102: All Menu Items are Available<br><br>GUIDE:<br><br>1) Does restaurant have all items they communicate on their menu available

  • PS103: Management Command Station is Present, up to date and in use<br><br>GUIDE:<br><br>1) Half hour sales posted and used to manage business flow<br>2) Restaurant is using a positioning guide<br>3) Speed of Service performance tracked and SOS pace communicated by MIC throughout shift

  • PS104: P.O.P. elements are posted, current and correctly placed. POP is clean and in good condition<br><br>GUIDE:<br><br>1) P.O.P. elements clean and in good condition<br>2) Handwriten note or unprofessional P.O.P. not present

  • PS105: Fresh and Ready System is Present and Effective Waste Management System in place<br><br>GUIDE:<br><br>1) Current Fresh and Ready or Thaw and Prep chart posted<br>2) Effective waste management system in place<br>3) Condiment and thaw charts are posted and current<br>4) Managers and Team Members able to demonstrate use of Fresh and Ready system

  • PS106: Travel Paths are effectively Completed as Required<br><br>GUIDE:<br><br>1) Minimum of 1 Travel Paths is observed during the visit<br>2) Manager takes action on Travel Path opportunities during or after travel path

Food Safety Checklist

Food Safety Checklist

  • FS101:C13:D22C13:D25C13:DC13:D24 Required Hand-Washing Procedures are Followed<br><br>GUIDE:<br><br>1) Hand washing sink is not obstructed<br>2) Hands are washed when required<br>3) Hand washing procedure executed properly<br>4) Paper towel dispensers and gloves are stocked and easily dispensed<br>5) Approved antibacterial soap and hand sanitizer dispensers are stocked and functioning

  • FS102: Health Department Inspections are Available and Violations Have Been Corrected<br><br>GUIDE:<br><br>1) Most recent health department inspection is available<br>2) Items noted on the inspection are corrected within 10 days, or within timeline specified

  • FS103: Hot Water is Available<br><br>GUIDE:<br><br>1) The hand washing sink meets a minimum of 100.0F/38.0C<br>2) Non-hand washing sinks meets a minimum of 110.0F/43.0C

  • FS104: Potentially Hazardous Foods Meet Temperature Standards<br><br>GUIDE:<br><br>1) Hot PHF's meet a minimum of 140.0F/60.0C<br>2) Cold PHF's meet a maximum of 40.0F/4.0C<br>3) Soft serve and shake mix in hopper meets temperature standard<br>4) Approved calibrated thermometer available<br>5) Daily Planner observed complete for last 30 days (If transitioned to BK Link, Cookout and Quality Check Logs observed complete for the last 30 days)

  • FS105: Sanitizing Solutions Are Properly stored/Labeled/Used<br><br>GUIDE:<br><br>1) Sanitizing solution strength is according to standards<br>2) Sanitizer solutions are in properly labeled and approved containers<br>3) Sanitizing buckets/bottles available for all stations and/or not close to open food containers<br>4) Approved and clean cloths submerged in sanitizing solution<br>5) Sanitizer test strips available

  • FS106: Shake/Soft Serve Machine Sanitized Properly<br><br>GUIDE:<br><br>1) No evidence of build-up or cross-contamination in the soft serve vat<br>2) All required brushes are present, clean, in good condition, and stored correctly<br>3) Soft serve machine sanitiser and approved lube available<br>4) Brushes are stored in a clean and approved storage unit, or shake cabinet

  • FS107: Restaurant is Only Using Approved Items<br><br>GUIDE:<br><br>1) All food present is approved<br>2) All packaging and paper supplies present are approved<br>3) All smallwares and tools present are approved<br>4) All chemicals present are found in the ABL and approved<br>5) All equipment present is approved

  • FS108: Prepped Items are Marked with Hold Time and are not Expired(PHF’s)<br><br>GUIDE:<br><br>1) No expired items present<br>2) No items marked with incorrect hold time that is longer than permitted<br>3) No items missing hold times

  • FS109: Cross-Contamination is not Observed<br><br>GUIDE:<br><br>1) Proper use of tongs<br>2) Cooked and raw products are kept separate<br>3) Old and new PHFs are not mixed<br>4) Ice machine free of dirt or mold<br>5) Physical contamination<br>6) W/R/S/(R) procedure is properly followed<br>7) Hands immediately washed, rinsed and sanitized, after coming into contact with raw product<br>8) Employee food properly stored<br>9) Smallwares properly maintained and not burnt, no evidence of cracks<br>10) PHU pans are properly maintained, no evidence of cracks<br>11) Vegetable slicers properly cleaned with no build-up observed<br>12) Allergen guidelines and procedures properly followed<br>13) Build-up observed inside soda nozzles

  • FS110: Effective Pest Elimination is in Place<br><br>GUIDE:<br><br>1) No live or dead rodent observed<br>2) No rodent droppings observed<br>3) No live or dead cockroach observed<br>4) No birds nesting inside of restaurant <br>5) No ant trail observed in back of house<br>6) No flies landing on food<br>7) No excessive fly activity <br>8) Pest control report is on file and in the restaurant

  • FS111: Product Cook-Out Procedures/Temperatures Meet Standards<br><br>GUIDE:<br><br>1) Beef cookout register log fully completed<br>2) Registered temperatures in the log within proper range<br>3) Manager able to perform proper cook-out procedures

  • FS112: No Other Food Safety Violations are Present<br><br>GUIDE:<br><br>1) No drainage back-up<br>2) No evidence of Team Members working while ill<br>3) Food prep area is free from roof leaks<br>4) Chemicals are labeled and stored properly<br>5) ServSafe Certificate available for Manager(s)<br>6) All washing sinks are functional

Speed of Service Checklist

Speed Of Service

  • SS101: Drive-Thru total time is 2:45 or below<br><br>GUIDE:<br><br>1) 2:45 and below = 6 points<br>2:46-2:50 = 4 points<br>2:51-2:55 = 2 points<br>2:56-3:00 = 1 point<br>>3:00 = 0 points

  • SS102: Dine-in total time 2:45 or below<br><br>GUIDE:<br><br>1) 2:45 and below = 4 points<br>2:46-2:50 = 3 points<br>2:51-2:55 = 2 points<br>2:56-3:00 = 1 point<br>>3:00 = 0 points

  • SS103: Necessary SOS tools are in place and working properly<br><br>GUIDE:<br><br>1) Required number of working headsets in use<br>2) Drive-thru timer is installed and working properly<br>3) OCU speaker is working and can clearly be heard<br>4) The order is displayed on the OCU screen

  • SS104: Manager in Charge Behavior Drives Speed of Service<br><br>GUIDE:<br><br>1) Orders are being fulfilled immediately<br>2) Restaurant is Rush Ready

Training Checklist

Training

  • TR101: Team Members working in position have been trained in position<br><br>GUIDE:<br><br>1) All modules have been completed for Team Member working position

  • TR102: Manager in Charge has Current Foundations Certificate

  • TR103: Team Members working in position have been verified /certified in position<br><br>GUIDE:<br><br>1) Performance Scorecard has been completed for Team Member working position

Cleanliness Checklist

Cleanliness

  • BH100: Back of House is clean

  • BH101: Ceiling, Lights and Vents are clean and free of build-up<br><br>GUIDE:<br><br>1) Ceiling clean and free of dust build-up<br>2) Accessible lights clean and free of bugs and build-up<br>3) Vents clean and free of dust and build-up

  • BH102: Fixtures and Shelves are clean and free of build-up<br><br>GUIDE:<br><br>1) Shelves clean and free of build-up<br>2) Sinks clean and free of build-up

  • BH103: Walls, Floors and Baseboards are clean and free of build-up<br><br>GUIDE:<br><br>1) Walls clean and free of build-up and trash<br>2) Floors and Baseboards clean and free of build-up and trash

  • DR100: Dining Room and Play area are clean

  • DR101: Doors, Thresholds and Windows are clean, free of build-up and fingerprints<br><br>GUIDE:<br><br>1) Door handles/knobs free of build-up<br>2) Window sills free of bugs and build-up<br>3) Thresholds free of debris and build-up<br>4) Windows/Doors free of fingerprints and build-up

  • DR102: Walls, Floors and Baseboards are clean and free of build-up<br><br>GUIDE:<br><br>1) Walls clean and free of build-up<br>2) Floors and Baseboards clean and free of build-up and trash

  • DR103: Beverage Station and Front Counter Area are clean and free of build-up, litter and debris<br><br>GUIDE:<br><br>1) Beverage Station - Countertop, Dispenser, Condiment area, Nozzles, Drains, Shelving, Cabinets clean and free of build-up<br>2) Front Counter - Countertop, Queue line, Floor mats, Display units clean and free of build-up

  • DR104: Tables Are clean and free of build-up<br><br>GUIDE:<br><br>1) Gum under tabletops<br>2) Tables clean and free of build-up

  • DR105: Seats, Booths, and High Chairs are clean and free of build-up<br><br>GUIDE:<br><br>1) Chair (frame, legs, seat, underneath chair)<br>2) Booths (seat, frame, legs)<br>3) High Chairs (seat, frame)

  • DR106: Ceiling, Lights, and Vents are clean, free of dust and build-up<br><br>GUIDE:<br><br>1) Ceiling clean and free of dust and soil build-up<br>2) Accessible lights clean and free of dead insects and build-up<br>3) Vents clean and free of dust and soil and build-up

  • DR107: Trash Cans are clean and free of build-up<br><br>GUIDE:<br><br>1) Exterior/interior of trash cans clean with no build-up<br>2) Lids clean and free of build-up<br>3) Trash cans lined<br>4) Unfavorable odor present

  • DR108: Playground is clean and free of build-up, litter and debris<br><br>GUIDE:<br><br>1) Tunnels<br>2) Pads/Post pads<br>3) Signage<br>4) Shoe Keeper<br>5) Screens<br>6) Play Equipment

  • EX100: Exterior of Restaurant is Clean

  • EX101: Exterior furniture, Parking Lot and sidewalks are clean, free of build-up, litter and debris<br><br>GUIDE:<br><br>1) Parking lot free of trash and litter<br>2) Parking lot free of an excessive amount of foliage<br>3) Sidewalks free of trash and litter<br>4) Sidewalks free from traffic and gum build-up<br>5) exterior furniture clean

  • EX102: Exterior Trash Receptacles and Dumpster area are clean, free of build-up, litter and debris<br><br>GUIDE:<br><br>1) Trash cans not overflowing<br>2) All lids, chutes, and exteriors of trash cans clean and free of build-up<br>3) Unfavorable odor present<br>4) Trash Cans Lined<br>5) Dumpster doors and lids closed<br>6) Dumpster pad free of trash<br>7) Dumpster pad free of grease and rust stains<br>8) Exterior of dumpster clean and free of grease and build-up

  • EX103: Drive-thru lane is clean, free of build-up, litter and debris<br><br>GUIDE:<br><br>1) Drive-thru lane free from gum build-up<br>2) Drive-thru lane free from oil build-up<br>3) No trash or litter in the Drive- Thru lane

  • EX104: Drive-Thru Window(s) and wall are clean and free of build-up<br><br>GUIDE:<br><br>1) Drive-thru windows free of fingerprints and build-up<br>2) No visible clutter in window(s)<br>3) Drive-Thru wall free from food, condiment and debris build-up

  • EX105: Landscaping is free of trash, litter and weeds<br><br>GUIDE:<br><br>1) Landscaping free of trash or litter in grass or bushes<br>2) Landscaping free of trash or litter in mulch<br>3) Landscaping free of weeds

  • EX106: Drive-Thru Menuboards and OCU are Clean and free of build-up<br><br>GUIDE:<br><br>1) All bases and frames are clean and free of build-up<br>2) All doors are clean and free of build-up<br>3) OCU screen is clean and free of build-up

  • EX107: Building Roof, Walls, Windows and Doors are clean and free of build-up<br><br>GUIDE:<br><br>1) Walls free from build-up<br>2) Doors and windows clean and free of fingerprints, build-up and cobwebs<br>3) Window sills free from build-up and dead insects<br>4) Roof free of build-up

  • EX108: Exterior Lights and Signage are clean and free of build-up<br><br>GUIDE:<br><br>1) All accessible parking lot lights and building lights free of bugs and build-up<br>2) Signage clean and free of build-up

  • KE100: Kitchen Equipment is clean

  • KE101: Cooking equipment is clean and free of build up<br><br>GUIDE:<br><br>1) Broiler and Hood clean and free of build-up<br>2) Fryers and Hood clean and free of build-up<br>3) Ovens clean and free of build-up<br>4) Toasters clean and free of build-up<br>5) Microwaves clean and free of build-up<br>6) Egg Cooker clean and free of build-up

  • KE102: Walk-in Cooler and Freezer is Clean and free of build-up<br><br>GUIDE:<br><br>1) Floors, Walls, Ceilings clean and free of build-up and/or mold<br>2) Light fixtures, fan units and fan guards clean and free of dust build-up

  • KE103: Reach-in Coolers/Freezers are clean and free of build-up<br><br>GUIDE:<br><br>1) Interior and exterior of coolers/freezers clean and free of build-up<br>2) Shelves clean and free of build-up<br>3) Gaskets clean and free of build-up<br>4) Light fixtures, fan guards and fan units clean and free of build-up

  • KE104: PHU’s and Fry Bagging Station are clean and free of build-up<br><br>GUIDE:<br><br>1) PHU cavities and faceplates clean and free of build-up<br>2) Tops and sides of PHU cavities clean and free of build-up<br>3) Exterior/interior of fry bagging station clean and free of build-up<br>4) Fry carton holders clean and free of build-up

  • KE105: Prep and Production Equipment are clean and free of build-up<br><br>GUIDE:<br><br>1) Onion/Tomato slicer clean and free of build-up<br>2) Lettuce chopper clean and free of build-up<br>3) Prep tables clean and free of build-up<br>4) Main and specialty boards clean and free of build-up

  • KE106: Smallwares are clean, free of build-up and held properly<br><br>GUIDE:<br><br>1) Smallwares clean and free of build up<br>2) Smallwares are clean and stored in container or on rack, items must be dry before storage<br>3) Containers, tongs, baskets, knives and condiments are clean<br>4) Seasoning Dispenser is clean and free of build-up and debris

  • KE107: Ice Machine is clean and free of build-up<br><br>GUIDE:<br><br>1) Exterior of machine, walls and motor lid are clean and free of build up

  • KE108: Back of House beverage stations are clean and free of build-up<br><br>GUIDE:<br><br>1) Drive-thru soda machine clean and free of build- up<br>2) Smoothie station clean and free of build-up<br>3) Frozen coke machine clean and free of build-up<br>4) Shake/Soft serve machine clean and free of build- up<br>5) Iced tea urn clean and free of build-up

  • RR100: Restrooms are clean

  • RR101: Walls, Floors, and Baseboards are clean, free of litter, debris and build-up<br><br>GUIDE:<br><br>1) Walls<br>2) Floors and Baseboards

  • RR102: Ceiling, Lights, and Vents are clean and free of build-up<br><br>GUIDE:<br><br>1) Ceiling clean and free of dust build-up<br>2) Accessible lights clean and free of bugs and build-up<br>3) Vents clean and free of dust and build-up

  • RR103: Sinks, Fixtures and Mirrors are clean and free of build-up<br><br>GUIDE:<br><br>1) Exterior of sink and sink basin clean and free of build-up<br>2) Sink handles clean and free of build-up<br>3) Mirrors clean and free of fingerprints and build-up (if present)<br>4) Fixtures clean and free of build-up

  • RR104: Partitions and Doors are clean and free of build-up<br><br>GUIDE:<br><br>1) Doors/partitions clean and free of build-up<br>2) Handles/knobs clean and free of build-up

  • RR105: Toilets and Urinals are clean and free of build-up<br><br>GUIDE:<br><br>1) Exterior/interior of toilets clean and free of build-up (toilet)<br>2) Exterior/interior of urinal clean and free of build-up (urinal)

  • RR106: Restrooms are free of unpleasant odors<br><br>GUIDE:<br><br>1) Unfavorable odor due to sewage, drainage or strong urine smell due to improper cleaning

  • RR107: Restrooms are properly stocked<br><br>GUIDE:<br><br>1) Toilet Paper<br>2) Hand Soap<br>3) Paper Towels<br>4) Hand Sanitizer

Repair & Maintenance Checklist

Repair & Maintenance

  • RM100: Exterior

  • RM101: Landscaping is well maintained<br><br>GUIDE:<br><br>1) Landscaping mulched and maintained with no large bare areas greater than a 2 foot x 2 foot area<br>2) All plants and shrubs trimmed with no dead plants/shrubs<br>3) Grass and lawn areas neatly trimmed<br>4) All fencing and retaining walls surrounding landscaped property in good condition, with no damage or peeling paint

  • RM102: Parking lot, dumpster and exterior trash cans are well maintained<br><br>GUIDE:<br><br>1) Parking lot and lines in good condition<br>2) Parking spaces clearly striped<br>3) Parking blocks in good condition and not broken or crumbling with no exposed rebar which could cause a safety or vehicle hazard.<br>4) Bollards (bumper poles) in parking lot area in good condition<br>5) Dumpster area/enclosure (if present) in good condition<br>6) Dumpster lid and doors close properly and not in need of repair (cannot be properly closed)

  • RM103: Sidewalks are well maintained<br><br>GUIDE:<br><br>1) Sidewalks in good repair with no major cracks<br>2) Railings (if present) in good condition with no rust or peeling/chipped paint<br>3) Handicap ramps in good condition with no peeling/worn paint or crumbling concrete

  • RM104: Walls and exterior furniture (if present) are well maintained<br><br>GUIDE:<br><br>1) Walls in good condition with no holes, peeling or damaged paint<br>2) Awnings (if present) in good condition, free of damaged or peeling paint<br>3) Furniture in good condition with no damage, rust or peeling paint<br>4) Newspaper vending machines not damaged with peeling paint (if applicable)

  • RM105: Roof is well maintained<br><br>GUIDE:<br><br>1) Roof in good condition with no broken or missing tiles/shingles<br>2) Paint in good condition<br>3) Gutters/downspouts in good condition and not rusted or leaking<br>4) Gutters/downspouts properly secured and not pulling away from the building

  • RM106: No safety hazards are present on the exterior of the restaurant<br><br>GUIDE:<br><br>1) No safety hazards present on the exterior of the restaurant

  • RM107: No graffiti is present on the exterior of the building or exterior equipment<br><br>GUIDE:<br><br>1) No graffiti present on the exterior of the building or exterior equipment

  • RM108: Drive-thru lane is well maintained<br><br>GUIDE:<br><br>1) Drive-thru lane well maintained<br>2) Bollards (bumper poles) in the drive-thru lane in good condition<br>3) Windows in good condition with no cracks or broken glass.<br>4) Frames in good condition with no damaged paint<br>5) Latches/locks (if present) in good condition and functioning properly

  • RM109: Signage and Lights are well maintained<br><br>GUIDE:<br><br>1) Signage in good condition with no peeling or missing paint on frames/poles.<br>2) Signage properly lit (evaluated if dark<br>3) Parking lot poles in good condition with no rust or peeling paint<br>4) Parking lot lights working (evaluated if dark)<br>5) Building lights in good condition with no damaged/missing light covers

  • RM110: Drive-thru menuboard and Order Confirmation Unit (OCU) are well maintained<br><br>GUIDE:<br><br>1) Menuboards and preview boards free of damage and in good condition<br>2) Menuboards and preview board paint in good condition and not missing, chipped or peeling.<br>3) Locks on panels function properly<br>4) Lights in good repair and not burnt out (assess if dark)<br>5) Panels and slats free of scratches in good repair and not missing<br>6) Order Confirmation Unit (OCU) in good condition<br>7) Order Confirmation Unit screen not cracked or damaged

  • RM111: Clearance sign and pole are well maintained (if available)<br><br>GUIDE:<br><br>1) Clearance pole in good condition<br>2) Clearance sign/bar present and in good condition

  • RM200: Dining Room and Play Area Repair and Maintenance

  • RM201: Doors and windows are well maintained<br><br>GUIDE:<br><br>1) Doors, frames, handles and thresholds in good condition and function properly<br>2) Windows in good condition

  • RM202: Walls, floors and baseboards are well maintained<br><br>GUIDE:<br><br>1) Walls in good condition<br>2) Wallpaper in good condition<br>3) Floor tiles and baseboards/cove tiles in good condition<br>4) Floor mats in good condition with no trip hazards<br>5) Floor drains in good repair with no missing drain covers

  • RM203: Ceiling, lights and vents are well maintained<br><br>GUIDE:<br><br>1) Lights working with no burnt out bulbs<br>2) Light shields present, not damaged<br>3) Tiles not broken, missing or water stained<br>4) Tiles in Guest visible areas are mismatched<br>5) All vents and ceiling fans (if present) working and in good repair with no rust or peeling paint<br>6) Ceiling grid in good repair with no rust or chipped paint

  • RM204: No safety hazards are present in the dining room or play areas<br><br>GUIDE:<br><br>1) No safety hazards present in the dining room or play areas

  • RM205: No graffiti is present in the dining room and play areas<br><br>GUIDE:<br><br>1) No graffiti in the dining room or play area

  • RM206: Tables and Booths are well maintained<br><br>GUIDE:<br><br>1) Table tops and bases in good condition and level<br>2) Booths in good condition

  • RM207: Seats and high chairs are well maintained<br><br>GUIDE:<br><br>1) Chairs and booth seats in good condition<br>2) High chairs in good condition

  • RM208: Front counter, beverage and condiment station counters/cabinets, trash receptables and décor are well maintained<br><br>GUIDE:<br><br>1) Front counter/countertop<br>2) Beverage station counter/cabinets<br>3) Condiment station counter/cabinets<br>4) Trash receptables and cabinets<br>5) Décor items

  • RM209: Temperature of dining room is comfortable<br><br>GUIDE:<br><br>1) Temperature of dining room is comfortable

  • RM210: Play area structure is well maintained<br><br>GUIDE:<br><br>1) Play area strucute is well maintained

  • RM300: Restroom Repair and Maintenance

  • RM301: Walls, doors, partitions, floors and baseboards are well maintained<br><br>GUIDE:<br><br>1) Walls are in good condition<br>2) Doors are in good condition<br>3) Partition doors are in good condition<br>4) Partition walls are in good condition<br>5) Floors are in good condition<br>6) Baseboards/coving tiles are in good condition

  • RM302: Ceiling, lights, and vents are well maintained<br><br>GUIDE:<br><br>1) Ceiling/ceiling tiles are in good condition<br>2) Light fixtures are in good condition<br>3) Vents in good condition

  • RM303: Sinks, dispensers, toilets, urinals and fixtures are well maintained<br><br>GUIDE:<br><br>1) Sinks are in good condition<br>2) Counters are in good condition<br>3) Mirrors are in good condition<br>4) Soap dispensers are in good condition<br>5) Paper towel dispenser or hand dryers are in good condition<br>6) Sanitizer dispensers are in good condition<br>7) Toilets are in good condition<br>8) Urinals are in good condition<br>9) Toilet paper dispensers are in good condition<br>10) Baby changing stations are in good condition (if applicable)<br>11) Air freshening units are present and in good condition

  • RM304: No safety hazards are present in restrooms<br><br>GUIDE:<br><br>1) No safety hazards are present in restrooms

  • RM305: No graffiti is present in the restrooms<br><br>GUIDE:<br><br>1) No Graffiti present in the restroom

  • RM400: Back of House Repair and Maintenance

  • RM401: Walls, floors and baseboards are well maintained. Mop sinks are functional and in good repair with no leaking pipes, drains or faucets<br><br>GUIDE:<br><br>1) Walls in good condition<br>2) Floors and drains in good condition<br>3) Baseboards/coving tiles in good condition<br>4) Mop sinks and drain in good condition

  • RM402: Ceiling, lights, and vents are well maintained<br><br>GUIDE:<br><br>1) Lights working with no burnt out bulbs<br>2) Light shields present, not damaged<br>3) Ceiling Tiles not broken, missing or water stained<br>4) Tiles in Guest visible areas are mismatched<br>5) All vents and ceiling fans (if present) working and in good repair with no rust<br>6) Ceiling grids in good repair with no rust or chipped paint

  • RM403: Sinks are well maintained<br><br>GUIDE:<br><br>1) All back of house sinks function properly with no missing parts, damaged or missing caulk or leaks

  • RM404: No safety hazards are present in the back of house<br><br>GUIDE:<br><br>1) No safety hazards present in the back of house

  • RM500: Kitchen Equipment Repair and Maintenance

  • RM501: Required equipment is present and well maintained<br><br>GUIDE:<br><br>1) All required equipment is present

  • RM502: Cooking equipment is well maintained

  • RM503: Prep equipment/Smallwares are well maintained

  • RM504: All freezers and coolers are well maintained

  • RM505: All beverage equipment is well maintained

  • RM506: Shake/Soft-serve machine is well maintained

  • RM507: Ice machine is well maintained

  • RM508: Holding equipment is well maintained

  • RM509: ICEE machine is well maintained

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