Information
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Restaurant Number
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Add location
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Restaurant Manager
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PIC
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Reason for Visit
- Certification
- Follow Up
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Conducted on
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Prepared by
Game Plan
Guest Focus Areas
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Parking lot free of debris/butts
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Landscape free of debris/butts
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Dumpster lids closed
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Menu board clean good condition/no missing pieces (Ref 2)
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Drive thru lane including wall clean ( Ref 5)
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Wall under DT and curb clean (Ref 5)
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Drive thru window surrounding glass/ledges/frames clean (Ref 3)
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Front door frames and glass clean (Ref 4)
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Threshold/floor/matts/foyer and cove base clean
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Windows spot cleaned (free of smudges/finger prints)
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Entry and back door concrete slabs clean(Ref 5)
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Dining room cove bases clean
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Side walks clean (Ref 5)
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Window Wednesday - 80% windows clean (Ref4)
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Weekly Maintenance FSA items completed
Food Safety Travel Path- Front of The House
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Imminent Health Hazards
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Crossing The Blue Door Wash Your Hands
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Check ServeSafe Not Expired EE works at store. Make Sure Manager Timers are on (Handwash, Tools, Sanitizer
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Check Sanitizer strength 150-400PPM, Buckets labeled
Food Safety Travel Path- Kitchen/Prep
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Check Food Contact Surfaces are Clean
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Check all Holding Times are Running (PHC,UHC, Taco Warmer, Fry Bin)
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Check Back Up Tools Are Complete and Clean. Check Prep Utensils Clean and Stored Properly
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Lettuce Shredder, Tomato Slicer, Lemon wedger clean. If in the sink because they are not done cleaning do not asses.
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Check FSC 5 Previous Days
Food Safety Travel Path- Back Of House
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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.
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Check that food is protected from contamination. Make sure no expired products.
Grill Quality Clean
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Uniform within standard(Ref 9)
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Station Planner properly executed "ABCD" (Ref 10) (Ref 11)
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Grill surface clean/free of carbon & grease
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PHC isually meets standard/held properly (Ref 13)
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UHC visually meets standard/held properly (Ref 12)
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Build To's used effectively
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Assembly table products within standard and timers
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Sauce/butter bottles and tips correct (Ref 15)
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Bread toasted properly (Ref 16))Toaster set to D2 (or D1 if no griller) Teflon sheets clean
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SD griller set to 2/2/2 or 2/2/7 and Teflon sheet clean
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No product out longer than 40min
Grill Rush Ready
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POU ref stocked ie: eggs,ham,cheese,grilled chx, liquid eggs, ect (Ref 10)
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POU freezer stocked ie: meat Jumbo,reg,sig,ssg, rice and prepped pancakes, etc.(Ref 10)
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Bread stocked ( jumbo,reg,sd,crossant,bisc,etc)
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Bacon minimum of 4hrs quality per build to's, layered 4-10 per sheet 10 or 15 high
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Back up sauce bottles/butter bottles available with proper bottles and tips (Ref 15)
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Assembly station fully stocked
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Boxes,wraps,bowls/lids, platters/lids and stickers and protected from contamination
Fryer Quality/Clean
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Uniform within standard (Ref 9)
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Station Planner properly executed "ABCD" (Ref 17) (Ref 11)
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Good quality of lettuce/cheese & TPH timer on (Ref 8, Art 65)
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Quality of oil within standard and oil chart followed(Ref 18)
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UHC products properly staged/within quality standard(Ref 12)
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Skimming fryer every 15 min
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Taco ribbon clean free of sauce and debris
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Taco are staged properly and within quality standards(Ref 19)
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Correct bottle/tips for taco sauce(Ref 15)
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POU has fully defrosted products Tacos/egg rolls, etc.
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No Product out longer than 40 min.
Fryer Rush Ready
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POU freezer stocked ie: spicy ,nuggets, chx strips, fries, curly fries,o-rings etc.(Ref 17)
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Finger foods are portioned o-rings, wedges, strips, etc(Ref 20)
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POU ref is stocked tacos, shingled cheese, eggrolls etc(Ref 17)
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Back up taco sauce with green bottle & Lid(Ref 15)
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Salt shaker full
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Fry bags/boxes/finger food boxes stocked/taco bags and protected form contamination
Guest Service Quality/Clean
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Uniform within standard(Ref 9)
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Station Planner properly executed "ABCD"(Ref 11)(Ref 21)
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Drink stations clean/organized /clean ice chutes
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DT window free of finger prints
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Ice Coffee made correctly ask employee how its made(Ref 22)
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Sweet tea made correctly ask employee how its made(Ref 23). N/A For CA.
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No Product left out longer than 40min.
Guest Service Rush Ready
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POU's fully stocked. Cheesecake,ranch,salad dressings, choc cakes, salads, milk, OJ etc(Ref 21)
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Cups fully stocked
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Extra Ice coffee ready to go and jugs of black ice coffee in the back walk in
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Shake mix, syrups and add in's stocked
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Baskets are clean/lined and bags stocked
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Receipt paper and change for drawers
Prep Quality/Clean
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Uniform within standard (Ref 9)
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Prep Planner Being Used (Ref 24)
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Prep tasked are schedule/coded on daily graphs
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Complete/correct amount and prep list used
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Quality of produce and pans filled below fill line
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No Product left out longer than 40min.
Maintenance Quality/Clean
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Uniform within standard (Ref 9)
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Maintenance tasks are schedule/coded on daily graphs
- Yes
- No
- N/A
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Planner being used
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Are Specific Day Tasks Completed
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Tasks completed within standard
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Chemicals away from food or packaging
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No Product left out longer than 40 min
Floor Supervision
(Ref 11) WSP (Triangle)
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What is the A, B, C, and D of assembly? do your job, help others, clean and stock, don't you dare
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Grill - What percentage of grill assembly is cooking on grill? 25%
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Grill/Assembly - What percent is assembly? 75%
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Fryer/Taco - What percent is drop fryer products ? 25%
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Fryer/Taco - What percent is the taco assembly? 75%
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Drive Thru - What percent is DO YOUR JOB ? 75%
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Drive Thru - What percent is B,C, and D ? 25%
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Drive Thru - What is your B responsibility? Help front counter, drop fries, and portion products
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Front Counter - What percent is DO YOUR JOB? 25%
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Front Counter - What percent is B,C,and D? 75%
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Front Counter - What is your C responsibility? Clean the lobby and restrooms. Follow station planner.
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MIC- What percent is coaching/direct procedures, food safety, monitors to ensure 5 sec great and order times and 30s drop times? 50%
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MIC - What percent is HELP OTHERS? 50%
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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.
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"Without looking, where are your people?"
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" What is in the PHU/UHC right now?"
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"What is a zero on the build to chart?"
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" What is your triangle?"
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" What does stop and drop mean?"
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" Where do you look at the monitor ? R or L"
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"What does last one in first one out mean in WSP?"
Friendly (ES2+)(Ref 39)(Ref 11)
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What is ES2+?
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When do you do ES2+?
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Is MIC ensuring ES2+ execution in the drive thru and the front?
Accuracy (4 Points)(Ref 40)(Ref 11)
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What are the 4 points of Accuracy?
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How many times do you confirm the order ? (on drive thru/front)
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Is MIC ensuring that team is ensuring Accuracy on DT and Front Counter.
Clean (2 Min Drill)(Ref 11)
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What do you check on a 2 min drill?
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How often should you do a 2 min drill?
Observation
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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>
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3 points - MIC is in proper position including when helping others.
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5 points - Speed of Service is posted with actionable notes?
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