Carisch Systems 10/17/13 update

• Unit number

• Conducted on

  Date
• Location
  Address

Safety First

• All employees trained within 14 days of date of hire

  Yes

  No

  N/A

• 4 hour cleaning caddy is setup properly

  Yes

  No

  N/A

• 4 hour cleaning caddy is clean

  Yes

  No

  N/A

• 4 hourly cleaning checklist is posted and in use

  Yes

  No

  N/A

• Restaurant is current on HDI collection with ARG

  Yes

  No

  N/A

• All required brushes are present( 2 slicer, 2 long handled brushes, 2 short handled brushes

  Yes

  No

  N/A

• Sanitizer test strips are present and correctly diluted per the blend center

  Yes

  No

  N/A

• Shake machine brushes are stored in the walkin cooler, in the shake bucket and air brushes present

  Yes

  No

  N/A

• Prep and production slicer are clean per the current AOR standards, no broken/cracked parts. All feet are in good shape, no burnt or cracked plastic, cover guard locking mechanism working, sharing mechanism working properly, no stickers causing harborage, all parts in place( drip guard, deflector plate). Clean includes no buildup under the button house, no buildup under the gauge plate.

  Yes

  No

  N/A

• Tomato tamer is clean and in good repair. Clean blades, clean pusher, clean handle, clean legs, no stickers causing harborage. Good repair has all feet, no bent or broken blades, no loose parts.

  Yes

  No

  N/A

• Hands and pans timer in place- watch executed

  Yes

  No

  N/A

• Tongs, knives, baskets, gaskets- no melted handles on knives, no cracked handles on tongs, no loose wires on fry baskets, all gaskets clean and in good repair.

  Yes

  No

  N/A

• General Manager has serve safe and/or state food license

  Yes

  No

  N/A

• Date License expires

  Date

Training

• Training center implemented- including smart goals posted, tmtp chart posted and current .

  Yes

  No

  N/A

• Smtp in position - meeting requirements

  Yes

  No

  N/A

• 2 crew trainer per 7 employees

  Yes

  No

  N/A

• 5 step training method known

  Yes

  No

  N/A

• All employees after 30 days certified in red hat, safety first, and respect

  Yes

  No

  N/A

• Pins are on all crew member hats

  Yes

  No

  N/A

• Red hat leader in place

  Yes

  No

  N/A

• Current MTP participants have binder, tests up to date, appraisals up to date.

  Yes

  No

  N/A

Schedules

• Next schedule is posted by Thursday . Manager schedule used, in store manager meetings in place

  Yes

  No

  N/A

• Projections accurate

  Yes

  No

  N/A

• Scheduled labor inline - even or minus unless training

  Yes

  No

  N/A

• Breaks are schedule in non-peak

  Yes

  No

  N/A

• 2 openers and 3 closers minimum required

  Yes

  No

  N/A

• GM-1 close, 1 mid, 45 hours minimum

  Yes

  No

  N/A

• Schedules built to incorporate training, and to build sales( peak plus one on the busiest days)

  Yes

  No

  N/A

Product Path

• Variances checked by closing and opening manager

  Yes

  No

  N/A

• Build-to for ordering and Previn place and used effectively

  Yes

  No

  N/A

• Receive dates on all food, orders checked in by appropriate person

  Yes

  No

  N/A

• Weekly and Monthly food variances acceptable

  Yes

  No

  N/A

• Waste buckets in place , entered in BOS

  Yes

  No

  N/A

• Transfers entered the same day and accepted

  Yes

  No

  N/A

Product Quality

• All food items have day dots with initials , dates, am /pm circled

  Yes

  No

  N/A

• Build cards current and updated, board clean

  Yes

  No

  N/A

• No expired product

  Yes

  No

  N/A

• All sliced meats correct thickness ( beef 12 slices / 3oz ) and coast to coast

  Yes

  No

  N/A

• Hot and fresh fried products

  Yes

  No

  N/A

• All timers used and executed correctly

  Yes

  No

  N/A

Shift Management

• Ops, Closing , And Quarterback checklist in place and used effectivley

  Yes

  No

  N/A

• Work station chart in place, aces in places, maintenance duties assigned during tip top

  Yes

  No

  N/A

• Hourly rounds executed including table touched

  Yes

  No

  N/A

• Service times being met

  Yes

  No

  N/A

• BLAST being used on guest complaints.

  Yes

  No

  N/A

• Pocket planners on all Managers and used, schedule on back, thermometer and combo cards in pocket

  Yes

  No

  N/A

• Beef sheets current and up to date- initials and temps all complete

  Yes

  No

  N/A

Maintenance

• All maintenance duties assigned and acceptable level of cleanliness witnessed for today and yesterday duties

  Yes

  No

  N/A

• Open maintenance duties wall chart posted and In practice

  Yes

  No

  N/A

• Preventative maintenance checklist posted and executed each month. Verify : cooler fins, equipment plus, and water filters

  Yes

  No

  N/A

• Toaster free of excessive carbon, belts clean, motor area clear of dust, buns toasting appropriately at 4 and 6 settings

  Yes

  No

  N/A

• Cooler racks including tempering racks free of mold

  Yes

  No

  N/A

• Post rush and zone duties are executed properly and completed

  Yes

  No

  N/A

• Menu boards are a clean and in good repair

  Yes

  No

  N/A

• Equipment handles clean

  Yes

  No

  N/A

Final

• Overall comments

• Manager on Duty

• Add signature

  Sign

• Team photo

  Media