California Quarter 4

• Restaurant Number

• Add location
  Address

• Restaurant Manager

• PIC

• Reason for Visit

  Select Certification Follow Up

  • Certification
  • Follow Up

• Conducted on

  Date

• Prepared by

• What does the C stand for in CLAP 4 PIGGY?

  yes

  no

• What does the L stand for in CLAP 4 PIGGY?

  yes

  no

• What does the A stand for in CLAP 4 PIGGY?

  yes

  no

• What does the P stand for in CLAP 4 PIGGY?

  yes

  no

• What does the 4 stand for in CLAP 4 PIGGY?

  yes

  no

• How many cents is in your PIGGY?

  yes

  no

• What is the 5 cents of your PIGGY?

  yes

  no

• What are the 3 Parts of your Hands PIGGY?

  yes

  no

• What are the 2 parts of your SICK PIGGY?

  yes

  no

• What are the 2 parts of your FOOD PIGGY?

  yes

  no

Guest Focus Areas

• Fryer oil changed

  Yes

  No

  N/A

• Clean storage area

  Yes

  No

  N/A

• Take all trash and boxes out

  Yes

  No

  N/A

• Check parking lot and landscape

  Yes

  No

  N/A

• Change/Clean outside trash cans

  Yes

  No

  N/A

• Scrub/sweep dumpster area

  Yes

  No

  N/A

• Scrub/sweep DT lane and under DT window

  Yes

  No

  N/A

• Clean directional signs

  Yes

  No

  N/A

• Clean menu boards front and back

  Yes

  No

  N/A

• Clean windows (spot check)

  Yes

  No

  N/A

• Clean outside window ledges

  Yes

  No

  N/A

• Clean restrooms: toilets, sinks, walls, floors, dispensers, mirrors, doors, and kick plates

  Yes

  No

  N/A

• Clean all floor drains

  Yes

  No

  N/A

• Organize both walk ins

  Yes

  No

  N/A

• Organize dry storage area

  Yes

  No

  N/A

• Are the day of the week cleaning tasks completed?

  Yes

  No

  N/A

• Weekly Maintenance FSA items completed?

  Yes

  No

  N/A

Food Safety Travel Path- Front of The House

• Imminent Health Hazards

  yes

  no

  N/A

• Crossing The Blue Door Wash Your Hands

  yes

  no

  N/A

• Check ServeSafe Not Expired EE works at store. Make Sure Manager Timers are on (Handwash, Tools, Sanitizer

  yes

  no

  N/A

• Check Sanitizer strength 150-400PPM, Buckets labeled

  yes

  no

  N/A

Food Safety Travel Path- Kitchen/Prep

• Check Food Contact Surfaces are Clean

  yes

  no

  N/A

• Check all Holding Times are Running (PHC,UHC, Taco Warmer, Fry Bin)

  yes

  no

  N/A

• Check Back Up Tools Are Complete and Clean. Check Prep Utensils Clean and Stored Properly

  yes

  no

  N/A

• Lettuce Shredder, Tomato Slicer, Lemon wedger clean. If in the sink because they are not done cleaning do not asses.

  yes

  no

  N/A

• Check FSC 5 Previous Days

  yes

  no

  N/A

Food Safety Travel Path- Back Of House

• Check Handwash Sink is stocked and hot water reaches 100F. Check 3 compartment sink is working properly including dispensers for soap and sanitizer. Water should reach 120F CA/110F STL at 3 compartment sink. Drains are not clogged and free of debris.

  yes

  no

  N/A

• Check that food is protected from contamination. Make sure no expired products.

  yes

  no

  N/A

• Expired Products Found

Grill Quality Clean

• Uniform within standard(Ref 9)

  Yes

  No

  N/A

• Station Planner properly executed "ABCD" (Ref 10) (Ref 11)

  Yes

  No

  N/A

• Grill surface clean/free of carbon & grease

  Yes

  No

  N/A

• PHC isually meets standard/held properly (Ref 13)

  Yes

  No

  N/A

• UHC visually meets standard/held properly (Ref 12)

  Yes

  No

  N/A

• Build To's used effectively

  Yes

  No

  N/A

• Assembly table products within standard and timers

  Yes

  No

  N/A

• Sauce/butter bottles and tips correct (Ref 15)

  Yes

  No

  N/A

• Bread toasted properly (Ref 16))Toaster set to D2 (or D1 if no griller) Teflon sheets clean

  Yes

  No

  N/A

• SD griller set to 2/2/2 or 2/2/7 and Teflon sheet clean

  Yes

  No

  N/A

• No product out longer than 40min

  Yes

  No

  N/A

Grill Rush Ready

• POU ref stocked ie: eggs,ham,cheese,grilled chx, liquid eggs, ect (Ref 10)

  Yes

  No

  N/A

• POU freezer stocked ie: meat Jumbo,reg,sig,ssg, rice and prepped pancakes, etc.(Ref 10)

  Yes

  No

  N/A

• Bread stocked ( jumbo,reg,sd,crossant,bisc,etc)

  Yes

  No

  N/A

• Bacon minimum of 4hrs quality per build to's, layered 4-10 per sheet 10 or 15 high

  Yes

  No

  N/A

• Back up sauce bottles/butter bottles available with proper bottles and tips (Ref 15)

  Yes

  No

  N/A

• Assembly station fully stocked

  Yes

  No

  N/A

• Boxes,wraps,bowls/lids, platters/lids and stickers and protected from contamination

  Yes

  No

  N/A

Fryer Quality/Clean

• Uniform within standard (Ref 9)

  Yes

  No

  N/A

• Station Planner properly executed "ABCD" (Ref 17) (Ref 11)

  Yes

  No

  N/A

• Good quality of lettuce/cheese & TPH timer on (Ref 8, Art 65)

  Yes

  No

  N/A

• Quality of oil within standard and oil chart followed(Ref 18)

  Yes

  No

  N/A

• UHC products properly staged/within quality standard(Ref 12)

  Yes

  No

  N/A

• Skimming fryer every 15 min

  Yes

  No

  N/A

• Taco ribbon clean free of sauce and debris

  Yes

  No

  N/A

• Taco are staged properly and within quality standards(Ref 19)

  Yes

  No

  N/A

• Correct bottle/tips for taco sauce(Ref 15)

  Yes

  No

  N/A

• POU has fully defrosted products Tacos/egg rolls, etc.

  Yes

  No

  N/A

• No Product out longer than 40 min.

  Yes

  No

  N/A

Fryer Rush Ready

• POU freezer stocked ie: spicy ,nuggets, chx strips, fries, curly fries,o-rings etc.(Ref 17)

  Yes

  No

  N/A

• Finger foods are portioned o-rings, wedges, strips, etc(Ref 20)

  Yes

  No

  N/A

• POU ref is stocked tacos, shingled cheese, eggrolls etc(Ref 17)

  Yes

  No

  N/A

• Back up taco sauce with green bottle & Lid(Ref 15)

  Yes

  No

  N/A

• Salt shaker full

  Yes

  No

  N/A

• Fry bags/boxes/finger food boxes stocked/taco bags and protected form contamination

  Yes

  No

  N/A

Guest Service Quality/Clean

• Uniform within standard(Ref 9)

  Yes

  No

  N/A

• Station Planner properly executed "ABCD"(Ref 11)(Ref 21)

  Yes

  No

  N/A

• Drink stations clean/organized /clean ice chutes

  Yes

  No

  N/A

• DT window free of finger prints

  Yes

  No

  N/A

• Ice Coffee made correctly ask employee how its made(Ref 22)

  Yes

  No

  N/A

• Sweet tea made correctly ask employee how its made(Ref 23). N/A For CA.

  Yes

  No

  N/A

• No Product left out longer than 40min.

  Yes

  No

  N/A

Guest Service Rush Ready

• POU's fully stocked. Cheesecake,ranch,salad dressings, choc cakes, salads, milk, OJ etc(Ref 21)

  Yes

  No

  N/A

• Cups fully stocked

  Yes

  No

  N/A

• Extra Ice coffee ready to go and jugs of black ice coffee in the back walk in

  Yes

  No

  N/A

• Shake mix, syrups and add in's stocked

  Yes

  No

  N/A

• Baskets are clean/lined and bags stocked

  Yes

  No

  N/A

• Receipt paper and change for drawers

  Yes

  No

  N/A

Prep Quality/Clean

• Uniform within standard (Ref 9)

  Yes

  No

  N/A

• Prep Planner Being Used (Ref 24)

  Yes

  No

  N/A

• Prep tasked are schedule/coded on daily graphs

  Yes

  No

  N/A

• Complete/correct amount and prep list used

  Yes

  No

  N/A

• Quality of produce and pans filled below fill line

  Yes

  No

  N/A

• Accurate weights & Correct Salad weight and build . Check weight of bacon cheddar, teriyaki bowl, veggies, chicken fajita,meat lovers burrito, and cheddar set up. (Ref 27) (Ref 26)

• No Product left out longer than 40min.

  Yes

  No

  N/A

Maintenance Quality/Clean

• Uniform within standard (Ref 9)

  Yes

  No

  N/A

• Maintenance tasks are schedule/coded on daily graphs

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Maintenance planner being used

  Yes

  No

  N/A

• No Product left out longer than 40 min

  Yes

  No

  N/A

• Chemicals away from food or packaging

  Yes

  No

  N/A

• Is everything 6 inches off of the floor

  Yes

  No

  N/A

(Ref 11) WSP (Triangle)

• What is the A, B, C, and D of assembly? do your job, help others, clean and stock, don't you dare

  yes

  no

  N/A

• Grill - What percentage of grill assembly is cooking on grill? 25%

  yes

  no

  N/A

• Grill/Assembly - What percent is assembly? 75%

  yes

  no

  N/A

• Fryer/Taco - What percent is drop fryer products ? 25%

  yes

  no

  N/A

• Fryer/Taco - What percent is the taco assembly? 75%

  yes

  no

  N/A

• Drive Thru - What percent is DO YOUR JOB ? 75%

  yes

  no

  N/A

• Drive Thru - What percent is B,C, and D ? 25%

  yes

  no

  N/A

• Drive Thru - What is your B responsibility? Help front counter, drop fries, and portion products

  yes

  no

  N/A

• Front Counter - What percent is DO YOUR JOB? 25%

  yes

  no

  N/A

• Front Counter - What percent is B,C,and D? 75%

  yes

  no

  N/A

• Front Counter - What is your C responsibility? Clean the lobby and restrooms. Follow station planner.

  yes

  no

  N/A

• MIC- What percent is coaching/direct procedures, food safety, monitors to ensure 5 sec great and order times and 30s drop times? 50%

  yes

  no

  N/A

• MIC - What percent is HELP OTHERS? 50%

  yes

  no

  N/A

• Why is it important to portion finger foods? So the MIC doesnt have to wash their hands if they have to drop finger foods when helping fryers.

  yes

  no

  N/A

• "Without looking, where are your people?"

  Yes

  No

  N/A

• " What is in the PHU/UHC right now?"

  Yes

  No

  N/A

• "What is a zero on the build to chart?"

  Yes

  No

  N/A

• " What is your triangle?"

  Yes

  No

  N/A

• " What does stop and drop mean?"

  Yes

  No

  N/A

• " Where do you look at the monitor ? R or L"

  Yes

  No

  N/A

• "What does last one in first one out mean in WSP?"

  Yes

  No

  N/A

Friendly (ES2+)(Ref 39)(Ref 11)

• What is ES2+?

  Yes

  No

  N/A

• When do you do ES2+?

  Yes

  No

  N/A

• Is MIC ensuring ES2+ execution in the drive thru and the front?

  Yes

  No

  N/A

Accuracy (4 Points)(Ref 40)(Ref 11)

• What are the 4 points of Accuracy?

  Yes

  No

  N/A

• How many times do you confirm the order ? (on drive thru/front)

  Yes

  No

  N/A

• Is MIC ensuring that team is ensuring Accuracy on DT and Front Counter.

  Yes

  No

  N/A

Clean (2 Min Drill)(Ref 11)

• What do you check on a 2 min drill?

  Yes

  No

  N/A

• How often should you do a 2 min drill?

  Yes

  No

  N/A

Observation

• 3 points - MIC is coaching, directing, and communicating to ensure 5 sec greet and order times and 30s drop times by managing the triangle. What are 5 sec greet times? What are 30 sec drop times? <br>

  yes

  no

  N/A

• 3 points - MIC is in proper position including when helping others.

  yes

  no

  N/A

• 5 points - Speed of Service is posted with actionable notes?

  yes

  no

  N/A

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