CFA QUARTER 1 ROE 2015 - THE MURRAY EMPIRE

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

PRODUCT

PRODUCT PREP: FILETING AND BREADING RAW CHICKEN

• ARE YELLOW FOOD SERVICE GLOVES WORN WHEN WORKING WITH RAW CHICKEN AT THE BREADING TABLE AND ARE GLOVES IN GOOD CONDITION?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF MILK WASH 40 DEGREES OR LOWER?

  Yes

  No

  N/A

• IS RAW CFA CHICKEN HELD CORRECTLY IN BREADING TABLE PAN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF RAW CFA CHICKEN BETWEEN 35 TO 40 DEGREES? (TEST 3 FILETS).

  Yes

  No

  N/A

• IS CFA CHICKEN COMPLETELY THAWED BEFORE BREADING AND COOKING?

  Yes

  No

  N/A

• ARE FILETS DIPPED INTO MILK AND EGG WASH, ONE OR TWO AT A TIME, HELD BY THE TIPS AND THEN DRAINED USING A GENTLE, SHAKING MOTION?

  Yes

  No

  N/A

• ARE FILETS PLACED FLAT IN SEASONED COATER, ONE OR TWO AT A TIME, AND FIRMLY PRESSED INTO COATER ON EACH SIDE OF FILET?

  Yes

  No

  N/A

• ARE FILETS GENTLY SHAKEN BY HAND TO REMOVE EXCESS SEASONED COATER?

  Yes

  No

  N/A

• ARE BREADED FILETS IMMEDIATELY TAKEN FOR COOKING IN CORRECT TRANSFER PAN?

  Yes

  No

  N/A

• DOES SEASONED COATER IN SEASONED COATER PAN MEET QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• IS RAW CFA CHICKEN HELD CORRECTLY IN BREADING TABLE PAN ACCORDING TO QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• DOES SEASONED COATER IN SEASONED COATER PAN MEET FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: COOKING CHICKEN

• ARE RAW CHICKEN PRODUCTS BROUGHT FROM THE BREADING TABLE AND COOKED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW-HANDLED TONGS?

  Yes

  No

  N/A

• ARE FILETS POSITIONED CORRECTLY ON TIERED BASKET SHELVES WITH ROUGH SIDE FACING DOWN AND TIPS (NARROW ENDS) INTERLACED BUT NOT OVERLAPPING?

  Yes

  No

  N/A

• ARE RAW CHICKEN UTENSILS AND PANS HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS TIERED BASKET LOWERED, RAISED ABOUT 4" AND THEN LOWERED AGAIN INTO OIL?

  Yes

  No

  N/A

• IS BASKET HANDLE PROTECTED FROM CONTAMINATION WHEN NOT IN USE?

  Yes

  No

  N/A

• IS LID CLOSED PROMPTLY AND IS TIMER STARTED AS SOON AS LID IS CLOSED AND LOCKED?

  Yes

  No

  N/A

• ARE PRESSURE FRYER SHELF AND OTHER CONTAMINATED SURFACES WIPED WITH CLEAN, DAMP, SANITIZED TOWEL AFTER COOKING CYCLE IS STARTED?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED FILET AT LEAST 165 DEGREES OR HIGHER WHEN REMOVED FROM OIL?

  Yes

  No

  N/A

• IS TIERED BASKET TILTED AND DRAINED BEFORE CHICKEN IS TRANSFERRED TO CHICKEN WARMING STATION?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING CFA STRIPS (CURRENT STATE ASSESSMENT)

• IS THE TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: COOKING WAFFLE FRIES

• ARE APPROPRIATE PORTIONS COOKED?

  Yes

  No

  N/A

• ARE FROZEN WAFFLE FRIES COOKED IMMEDIATELY AFTER PLACING THEM IN FRYER BASKETS?

  Yes

  No

  N/A

• IS BASKET OF FRIES GENTLY SHAKEN WHEN LOWERED INTO OIL?

  Yes

  No

  N/A

• AFTER COOKING FRIES, IS FRYER BASKET SHAKEN GENTLY OVER FRYER FOR A FEW SECONDS BEFORE FRIES ARE TRANSFERRED TO FRY WARMING STATION?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING CFA WAFFLE FRIES

• ARE PACKAGED WAFFLE FRIES HELD IN HEATED DELIVERY CHUTES OF FRY WARMING STATION UNDER 2 MINUTES (120 SECONDS)?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, ARE ANY FRIES IN DUMP STATION PAN REMOVED OR MOVED TO THE SIDE TO MAKE ROOM FOR FRESH BATCH OF FRIES?

  Yes

  No

  N/A

• IS HOLDING TIME FOR BATCH OF FRIES UNDER 5 MINUTES (300 SECONDS) (MEASURED FROM TIME FRIES ARE PLACED IN DUMP PAN UNTIL LAST OF FRIES ARE SERVED)?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS:

HOLDING CFA CHICKEN SANDWICHES (PROCESS FLOW ASSESSMENT)

• IS TOP HEATIN UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED CFA CHICKEN FILETS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS HOLDING SYSTEM CORRECTLY AND PROMPTLY SET FOR FRESHLY COOKED BATCH OF CFA CHICKEN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET FROM THE CHICKEN WARMING STATION 140 DEGREES OR HIGHER?

  Yes

  No

  N/A

• IS UNASSEMBLED CFA CHICKEN FROM FRESHLY COOKED BATCH WITHIN HOLDING TIME WHEN ASSEMBLED INTO SANDWICHES?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING CFA NUGGETS (PROCESS FLOW ASSESSMENT)

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

HOLDING CFA STRIPS (PROCESS FLOW ASSESSMENT)

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED STRIPS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED STRIPS IN CHICKEN WARMING STATION 140 DEGREES OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

• IS HOLDING SYSTEM CORRECTLY AND PROMPTLY SET FOR FRESHLY COOKED BATCH OF STRIPS?

  Yes

  No

  N/A

• ARE UNASSEMBLED STRIPS FROM FRESHLY COOKED BATCH WITHIN HOLDING TIME WHEN BOXED?

  Yes

  No

  N/A

• IS MARKED BOX OF STRIPS SERVED OR REMOVED AT OR BEFORE END OF HOLDING TIME?

  Yes

  No

  N/A

COOKING GRILLED CHICKEN

• ARE GRILL GRATES COATED EVENLY WITH LAYER OF CANOLA OIL BEFORE EACH CHICKEN COOKING CYCLE?

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW-HANDLED TONGS?

  Yes

  No

  N/A

• ARE GRILLED FILETS REMOVED FROM PULL KANBAN AND TRANSFERRED TO GRILL USING A TRANSFER PAN?

  Yes

  No

  N/A

• IS GRILLED CHICKEN POSITIONED CORRECTLY ON GARLAND GRILL (TIPS OF FILETS POINTING TO OUTSIDE OF GRILL) NOT OVERLAPPING OUTER EDGES OF GRILL GRATE?

  Yes

  No

  N/A

• IS APPROPRIATE PRODUCT BUTTON AND START BUTTON PRESSED FOR LID TO CLOSE AND START COOKING CYCLE?

  Yes

  No

  N/A

• ARE COOKED GRILLED CHICKEN FILETS REMOVED FROM GRILL CORRECTLY AND INSPECTED AS THEY ARE REMOVED?

  Yes

  No

  N/A

• ARE RAW CHICKEN PRODUCTS BROUGHT FROM REFRIGERATOR TO BOARDS AREA AND COOKED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED GRILLED FILET 165 DEGREES OR HIGHER WHEN REMOVED FROM GRILL?

  Yes

  No

  N/A

HOLDING GRILLED CHICKEN & BACON (CURRENT STATE ASSESSMENT)

• IS INTERNAL TEMPERATURE OF GRILLED FILETS IN DUKE HOLDING STATION 140 DEGREES OR HIGHER?

  Yes

  No

  N/A

• ARE HOLDING PANS SET UP CORRECTLY FOR GRILLED CHICKEN?

  Yes

  No

  N/A

• IS GRILLED CHICKEN WITHIN MAXIMUM HOLDING TIME OF 30 MINUTES (FROM TIME COOKED UNTIL SERVED)?

  Yes

  No

  N/A

• IS BACON HELD CORRECTLY (SEPARATED FROM GRILLED CHICKEN)?

  Yes

  No

  N/A

• IS DUKE HOLDING STATION SET UP CORRECTLY FOR GRILLED CHICKEN?

  Yes

  No

  N/A

• IS BACON WITHIN MAXIMUM HOLDING TIME OF 30 MINUTES (FROM TIME COOKED UNTIL SERVED)?

  Yes

  No

  N/A

HOT ENTREES

CFA CHICKEN SANDWICH - FINISHED PRODUCT

• IS SANDWICH PACKAGED AND FOLDED/SECURED PROPERLY?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA FILET 140 DEGREES OR HIGHER?

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• IS CFA CHICKEN GOLDEN BROWN IN APPEARANCE (DOES IT MEET COLOR STANDARD)?

  Yes

  No

  N/A

• IS CFA CHICKEN ENTIRELY COVERED IN A GENEROUS LAYER OF SEASONED COATER, WITH TOTAL AREA OF BARE SPOTS NO LARGER THAN A QUARTER AND FREE OF LARGE LUMPS OF COATER OR UNCOOKED COATER?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED WHITE, BUTTERED AND TOASTED HAMBURGER-STYLE BUN?

  Yes

  No

  N/A

• DOES CFA CHICKEN FILET WEIGH AT LEAST 3.3 OZ?

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPEAD OUT IN CENTER OF BUN HEEL (BENEATH FILET)?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN CORRECT SIZE?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN BUTTERED CORRECTLY?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN TOASTED TO CORRECT COLOR?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES CFA SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS CFA CHICKEN POSITIONED WITH ROUNDED SIDE FACING UP?

  Yes

  No

  N/A

CFA NUGGETS - FINISHED PRODUCT

• ARE NUGGETS IN CORRECT MENU TAB BOX CLOSED AND MARKED CORRECTLY?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF BOXED NUGGETS 140 DEGREES OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO NUGGETS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• ARE NUGGETS BREADED CORRECTLY?

  Yes

  No

  N/A

• DO NUGGETS MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

• IS NUGGET BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

GRILLED SANDWICH - FINISHED PRODUCT

• IS GRILLED SANDWICH PACKAGED CORRECTLY?

  Yes

  No

  N/A

• ARE INGREDIENTS LAYERED IN THE CORRECT ORDER?

  Yes

  No

  N/A

• IS TEMPERATURE OF GRILLED FILET 140 DEGREES OR HIGHER?

  Yes

  No

  N/A

• DOES GRILLED FILET MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• IS GRILLED FILET PLACED CORRECTLY ON SANDWICH (WITH BEST GRILL MARKS FACING UP)?

  Yes

  No

  N/A

• DOES GRILLED FILET MEET COLOR STANDARDS?

  Yes

  No

  N/A

• DOES GRILLED FILET WEIGH AT LEAST 3.1 OZ?

  Yes

  No

  N/A

• IS TOMATO FRESH LIGHT RED IN COLOR AND POSITIONED CORRECTLY?

  Yes

  No

  N/A

• ARE GREEN LEAF LETTUCE LEAVES (2 LEAVES) TORN APPROXIMATELY 4" DIAMETER AND POSITIONED CORRECTLY?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED, TOASTED MULTIGRAIN BUN?

  Yes

  No

  N/A

• IS MULTIGRAIN BUN CORRECT SIZE?

  Yes

  No

  N/A

• IS MULTIGRAIN BUN TOASTED TO CORRECT COLOR?

  Yes

  No

  N/A

• DOES GRILLED SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS CLAMSHELL FREE OF EXCESSIVE STAINS OR PRODUCT PROTRUDING FROM CLAMSHELL?

  Yes

  No

  N/A

SIDE ITEMS

WAFFLE FRIES - FINISHED PRODUCT

• IS TEMPERATURE OF WAFFLE FRIES 170 DEGREES OR HIGHER? (TEST 3 FRIES).

  Yes

  No

  N/A

• ARE BOTH FRY PACKAGES (1 SMALL AND 1 MEDIUM) FILLED CORRECTLY?

  Yes

  No

  N/A

• ARE BOTH OF FRIES PACKAGED CORRECTLY AND IS PACKAGING FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• DO FRIES MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE WAFFLE FRIES IN BOTH PACKAGES IN GOOD CONDITION?

  Yes

  No

  N/A

BEVERAGES

CFA COFFEE (REGULAR & DECAFF) - FINISHED PRODUCT

• IS COFFEE SERVED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COFFEE 170 DDEGREES? (TEST BOTH REGULAR & DECAFF)

  Yes

  No

  N/A

• ARE BOTH CUPS OF COFFEE FILLED TO CORRECT LEVEL? (1/2" - 1/4" BELOW TOP)

  Yes

  No

  N/A

• DOES COFFEE MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE COFFEE CONDIMENTS CORRECTLY ADDED TO COFFEE?

  Yes

  No

  N/A

CFA ICED COFFEE (VANILLA & ORIGINAL) - FINISHED PRODUCT

• IS THE RESTAURANT USING CLEAR CUPS FOR ALL 16 & 20 OZ ICED COFFEES, UNLESS FOAM CUP IS REQUESTED BY CUSTOMERS? (IF NOT, IDENTIFY WHY THEY ARE NOT USING CLEAR CUPS).

  Yes

  No

  N/A

• ARE ICED COFFEE INGREDIENTS ADDED IN CORRECT ORDER?

  Yes

  No

  N/A

• ARE BOTH CUPS OF ICED COFFEE FILLED TO TOP FILL LINE WITH ICE?

  Yes

  No

  N/A

• ARE BOTH CUPS OF ICED COFFEE FILLED TO CORRECT LEVEL WITH 2% MILK? (1/4" BELOW TOP)

  Yes

  No

  N/A

• IS CORRECT FLAVOR AND PORTION OF SYRUP ADDED TO 20 OZ VANILLA ICED COFFEE?

  Yes

  No

  N/A

• IS CORRECT FLAVOR AND PORTION OF SYRUUP ADDED TO 16 OZ ORIGINAL ICED COFFEE?

  Yes

  No

  N/A

• IS CORRECT AMOUNT OF COFFEE BASE ADDED TO BOTH CUPS OF ICED COFFEE?

  Yes

  No

  N/A

• IS APPEARANCE OF ICED COFFEE CORRECT (WITH INGREDIENTS LAYERED)?

  Yes

  No

  N/A

• ARE BOTH ICED COFFEE CUPS CLEAN AND FREE OF SPILLS, WITH PROPERLY SEALED LIDS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES ORIGINAL ICED COFFEE (16 OZ) MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPEREINCE, DOES VANILLA ICED COFFEE (20 OZ) MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

SERVICE

DRIVE THRU SERVICE

D-THRU SERVICE EXPERIENCE

• WERE YOU GREETED APPROPRIATELY (WITH 2MS LANGUAGE) WITH A WARM GENUINE PLEASANT GREETING (CAN YOU HEAR THE TEAM MEMBER SMILE ON HEADSET) AND WERE YOU ASKED FOR YOUR ORDER BEFORE 5 SECONDS?

  Yes

  No

  N/A

• WERE YOU GREETED WITH AN ENTHUSIASTIC TONE?

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY ORDER TAKER REPEATING THE ORDER TO YOU AND RELATING THE PRICE?

  Yes

  No

  N/A

• DID YOU HAVE A 30 SECOND OR LESS WINDOW WAIT TIME? (TEST 2 WINDOW TRANSACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER MAKE EYE CONTACT AS SOON AS YOU ARRIVED AT WINDOW?

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE?

  Yes

  No

  N/A

• WHEN THANKED, DID TEAM MEMBER RESPOND WITH "MY PLEASURE"?

  Yes

  No

  N/A

• WAS YOUR ORDER CONFIRMED @ WINDOW?

  Yes

  No

  N/A

• WAS YOUR ORDER ACCURATE AND SERVED WITH CORRECT PAPER GOODS, UTENSILS, AND CONDIMENTS?

  Yes

  No

  N/A

• WERE YOU TREATED WITH AN ATTITUDE OF ATTENTIVE AND COURTEOUS SERVICE THROUGHOUT THE TRANSACTION?

  Yes

  No

  N/A

• WERE YOU AUTOMATICALLY GIVEN A RECEIPT?

  Yes

  No

  N/A

SERVICE EXPERIENCE

TAKING ORDER & ACCEPTING PAYMENT - CASHIER (INSIDE RESTAURANT)

• DID ORDER TAKER/CASHIER IMMEDIATELY ACKNOWLEDGE GUEST APPROACHING COUNTER? (OBSERVE 2 TRANSACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER SEEK TO MAKE EYE CONTACT AS GUEST APPROACHED COUNTER AND DID TEAM MEMBER MAINTAIN EYE CONTACT THROUGHOUT THE TRANSACTION? (SAME 2 GUESTS).

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE? (SAME 2 GUESTS).

  Yes

  No

  N/A

• WAS GUEST GREETED APPROPRIATELY (USING 2MS LANGUAGE - SAME 2 GUESTS).

  Yes

  No

  N/A

• DID TEAM MEMBER SPEAK WITH AN ENTHUSIASTIC TONE OF VOICE? (SAME 2 GUESTS).

  Yes

  No

  N/A

• DID TEAM MEMBER IDENTIFY WHETHER GUEST WILL DINE IN OR CARRY OUT? (SAME 2 GUESTS).

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY REPEATING IT TO GUEST AND WAS TOTAL COST RELATED POLITELY? (SAME 2 GUESTS).

  Yes

  No

  N/A

• WAS A RECEIPT AUTOMATICALLY GIVEN TO GUEST, WITHOUT ASKING WHETHER GUEST WANTS THE RECEIPT AND WITHOUT DRAWING ATTENTION TO SURVET, IF PRESENT? (SAME 2 GUESTS).

  Yes

  No

  N/A

• IF THANKED BY GUEST, DID TEAM MEMBER RESPOND WITH "MY PLEASURE"? (OBSERVE 2 INTERACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER BEGIN ORDER-TAKING PROCESS WITHIN 2 MINUTES (120 SECONDS) OF WHEN EACH GUEST ENTERED THE LINE? (TIME 2 TRANSACTIONS).

  Yes

  No

  N/A

PRESENTING & CLOSING ORDER - SERVER (INSIDE RESTAURANT)

• DID TEAM MEMBER SMILE (SAME 2 GUESTS).

  Yes

  No

  N/A

• DID TEAM MEMBER SPEAK WITH AN ENTHUSIASTIC TONE OF VOICE? (SAME 2 GUESTS).

  Yes

  No

  N/A

• DID SERVER ENSURE THAT GUEST HAD EVERYTHING NEEDED TO ENJOY THE MEAL? (SAME 2 GUESTS).

  Yes

  No

  N/A

• DID SERVER THANK GUEST SINCERELY? (SAME 2 GUESTS).

  Yes

  No

  N/A

• WERE BOTH GUESTS SERVED IN 1 MINUTE (60 SECONDS) OR LESS, OR WAS REASON FOR DELAY EXPLAINED TO GUEST, WITH AN APOLOGY? (TIME 2 TRANSACTIONS).

  Yes

  No

  N/A

REQUIRED SERVICE BEHAVIORS (INSIDE RESTAURANT)

• WERE 2 ORDERS PRESENTED APPROPRIATELY ON TRAYS? (OBSERVE 2 ORDERS (EACH INCLUDING AN ETREE, SIDE ITEM & A BEVERAGE).

  Yes

  No

  N/A

• DID TEAM MEMBER DELIVER MEAL TO TABLE FOR HIGH NEEDS GUEST?

  Yes

  No

  N/A

• HOW MANY TIMES DID TEAM MEMBER CONDUCT A TABLE TOUCH-IN DURING A 15-MINUTE PERIOD? (OBSERVE 1 TABLE FOR 15 MINUTES).

  Yes

  No

  N/A

• DID TEAM MEMBER MAKE EYE CONTACT, SHARE A SMILE AND SPEAK WITH AN ENTHUSIASTIC TONE WHEN INTERACTING WITH GUESTS DURING TABLE TOUCH-INS?

  Yes

  No

  N/A

• OVERALL, ARE TABLE TOUCH-INS BEING PERFORMED AS A STANDARD SERVICE OFFERING FOR GUESTS IN THE DINING ROOM?

  Yes

  No

  N/A

APPEARANCE

APPEARANCE

• ARE ALL MALE TEAM MEMBERS WEARING THE CORRECT UPPER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WEARING CORRECT LOWER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN GOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING CORRECT UPPER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING CORRECT LOWER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN GOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS' UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS' LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS' UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS' LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS GROOMED AND IS JEWELRY (IF ANY) WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS GROOMED AND IS JEWELRY (IF ANY) WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

CUSTOMER ENVIRONMENT

RESTROOMS

SURFACES & FIXTURES

• ARE SURFACES AND FIXTURES CLEAN?

  Yes

  No

  N/A

• ARE SURFACES & FIXTURES WELL MAINTAINED?

  Yes

  No

  N/A

• DO HAND SOAP & HAND SANITIZER DISPENSERS IN RESTROOMS HAVE CORRECT LABELS?

  Yes

  No

  N/A

• IS BABY CHANGING STATION STRAP WELL MAINTAINED?

  Yes

  No

  N/A

SUPPLIES/ODOR

• ARE ALL NECESSARY SUPPLIES AVAILABLE?

  Yes

  No

  N/A

• ARE RESTROOMS FREE OF STRONG OR UNPLEASANT ODORS?

  Yes

  No

  N/A

WALLS/DOORS

• ARE WALLS AND DOORS CLEAN?

  Yes

  No

  N/A

• ARE WALLS AND DOORS WELL MAINTAINED?

  Yes

  No

  N/A

FLOORS/BASEBOARDS/DRAINS

• ARE FLOORS, BASEBOARDS AND DRAINS CLEAN?

  Yes

  No

  N/A

• ARE DRAINS WELL MAINTAINED?

  Yes

  No

  N/A

TRASH

• ARE TRASH/SANITARY NAPKIN RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES CLEAN?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM

TABLES, CHAIRS, AND HIGH CHAIRS

• ARE ALL TABLES AND CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE ALL TABLES AND CHAIRS WELL MAINTAINED?

  Yes

  No

  N/A

• IS AT LEAST ONE HIGH CHAIR PROVIDED DINING ROOM?

  Yes

  No

  N/A

• ARE HIGH CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE HIGH CHAIRS WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: CONDIMENT CENTER/DISPENSERS

• ARE CONDIMENT HOLDERS/BINS/COUNTER CLEAN AND WELL ORGANIZED?

  Yes

  No

  N/A

• ARE CONDIMENT HOLDERS/BINS/COUNTER CLEAN AND WELL MAINTAINED?

  Yes

  No

  N/A

TRASH RECEPTACLES/STORAGE AREAS

• ARE TRASH RECEPTACLES AND STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES AND STORAGE AREAS WELL MAINTAINED?

  Yes

  No

  N/A

FLOOR/BASEBOARDS

• ARE FLOOR AND BASEBOARDS CLEAN?

  Yes

  No

  N/A

RESTAURANT EXTERIOR

LANDSCAPED AREAS

• ARE LANDSCAPED AREAS CLEAN?

  Yes

  No

  N/A

• ARE LANDSCAPED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

PARKING LOT

• IS PARKING LOT CLEAN?

  Yes

  No

  N/A

• IS PARKING LOT WELL MAINTAINED?

  Yes

  No

  N/A

CONCRETE/PAVED SURFACES

• ARE CONCRETE SURFACES/PAVED AREAS CLEAN?

  Yes

  No

  N/A

• ARE CONCRETE SURFACES/PAVED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

DRIVE-THRU MENU BOARD, SPEAKER, PRE-BOARD AND POP

• ARE DRIVE-THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES CLEAN AND INSTALLED CORRECTLY?

  Yes

  No

  N/A

• ARE DRIVE-THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES WELL MAINTAINED?

  Yes

  No

  N/A

• IS DRIVE-THRU PAD CLEAN?

  Yes

  No

  N/A

STOREFRONT

INTERIOR MENU BOARDS

• ARE MENU BOARDS CLEAN?

  Yes

  No

  N/A

• ARE MENU BOARDS WELL MAINTAINED?

  Yes

  No

  N/A

PRODUCTION ENVIRONMENT

FC/D-THRU WORK AREAS

SURFACES/STORAGE AREAS

• ARE FRONT COUNTER/DRIVE-THRU SURFACES/STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE FRONT COUNTER/DRIVE-THRU SURFACES/STORAGE AREAS WELL MAINTAINED?

  Yes

  No

  N/A

EQUIPMENT

CHILLED CREAMER DISPENSER, CANISTERS AND HOLDER

• IS CHILLED CREAMER DISPENSER CLEAN ACCORDING TO QUALITY REQUIREMENTS?

  Yes

  No

  N/A

KITCHEN: VEGETABLE SINK

• IS VEGETABLE SINK CLEAN?

  Yes

  No

  N/A

• IS VEGETABLE SINK WELL MAINTAINED?

  Yes

  No

  N/A

GARLAND GRILL - IN USE

• ARE UPPER AND LOWER GRILL GRATES CLEAN?

  Yes

  No

  N/A

• ARE UPPER AND LOWER GRILL GRATES WELL MAINTAINED?

  Yes

  No

  N/A

• ARE OIL ROLLER, PLASTIC OIL PAN, NUGGET RACK, GRILL CLEANING TOOLS AND TOOL HOLDERS CLEAN?

  Yes

  No

  N/A

• ARE OIL ROLLER, PLASTIC OIL PAN, NUGGET RACK, GRILL CLEANING TOOLS, AND TOOL HOLDERS WELL MAINTAINED?

  Yes

  No

  N/A

BREADING TABLE/REFRIGERATED BREADING TABLE

• IS THE STAINLESS STEEL BREADING TABLE SURFACE FREE OF PLASTIC LINERS AND/OR CARDBOARD?

  Yes

  No

  N/A

• IS REFRIGERATED BREADING TABLE LID (OR ARE BREADING PAN LIDS) CLOSED WHEN BREADING TABLE IS NOT IN USE?

  Yes

  No

  N/A

• ARE BOTH MILK AND EGG WASH PANS PREPARED ACCORDING TO REQUIREMENTS WITH PERFORATED PAN KEPT PARTIALLY SUBMERGED?

  Yes

  No

  N/A

• ARE YELLOW GLOVES (FOR NUGGETS AND CHICK-N-STRIPS) AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE RAW CHICK-N-STRIPS AND RAW NUGGETS HELD ACCORDING TO REQUIREMENTS IN BREADING TABLE REFRIGERATOR?

  Yes

  No

  N/A

• ARE YELLOW GLOVES IN GOOD CONDITIION?

  Yes

  No

  N/A

• ARE THERE PANS IN EVERY POSITION ON REFRIGERATED RAILS (UPPER CAVITY), WITH NO GAPS?

  Yes

  No

  N/A

• ARE PRODUCTS SET UP IN CORRECT ORDER FOR BREADING CHICKEN?

  Yes

  No

  N/A

• ARE SIFTER AND WIRE BASKET (FOR NUGGETS AND CHICK-N-STRIPS) AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE SIFTER AND WIRE BASKET IN GOOD CONDITION?

  Yes

  No

  N/A

WALK-IN REFRIGERATOR

• DOES INTERNAL THERMOMETER SHOW CORRECT TEMPERATURE (35 - 38 DEGREES)?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR CLEAN INSIDE AND OUT?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR WELL MAINTAINED?

  Yes

  No

  N/A

PRESSURE FRYERS

• IS INTERNAL OIL TEMPERATURE IN PRESSURE FRYER 315 DEGREES OR HIGHER?

  Yes

  No

  N/A

• IS OIL LEVEL WITH FILL LINE IN PRESSURE FRYER WHEN HOT?

  Yes

  No

  N/A

• IS OIL IN PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE ALL FRYER BASKETS STORED EITHER IN FRYER OR ON RED FOOD TRAY (INCLUDES BOTH TIERED BASKET AND NUGGET BASKET)?

  Yes

  No

  N/A

• IS FRYER MAINTAINED ACCORDING TO REQUIREMENTS DURING THE DAY?

  Yes

  No

  N/A

• ARE EXTERNAL SURFACES (INCLUDING LID, SPINDLE AND BODY) OF EACH HENNY PENNY PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE EXTERNAL SURFACES (INCLUDING LID, SPINDLE, AND BODY) OF EACH HENNY PRESSURE FRYER WELL MAINTAINED?

  Yes

  No

  N/A

• ARE LEGS AND CASTERS OF EACH HENNY PENNY PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE LEGS AND CASTERS OF EACH HENNY PENNY PRESSURE FRYER WELL MAINTAINED?

  Yes

  No

  N/A

DUKE HOLDING STATION

• IS DUKE HOLDING STATION CLEAN?

  Yes

  No

  N/A

• IS DUKE HOLDING STATION WELL MAINTAINED?

  Yes

  No

  N/A

• ARE HOLDING PANS AND LIDS CLEAN?

  Yes

  No

  N/A

• ARE HOLDING PANS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE HOLDING PAN LIDS WELL MAINTAINED?

  Yes

  No

  N/A

REGISTERS/MONITORS/BUMP BARS

• ARE REGISTERS CLEAN?

  Yes

  No

  N/A

• ARE REGISTERS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE MONITORS AND BUMP BARS CLEAN?

  Yes

  No

  N/A

• ARE MONITORS AND BUMP BARS WELL MAINTAINED?

  Yes

  No

  N/A