CFV - Behind the Counter

BC1-CA Tempering & Prep: Were product levels sufficient for the volume of business, and were products labelled with secondary shelf lives? Product levels not appropriate for level of business Products not dated correctly (secondary shelf lives) Products over held / poor quality Charts incorrect / not followed Other

BC2-CA MFY: Were UHC product holding times and holding levels being adhered to? Not following appropriate process (FIFO) Batch Cooker not checking and/or adhering to batch cooking levels using production chart Not discarding expired products Other

BC3-CA Fries: Was fry person positioned to meet demand and Fry Station set up/maintained correctly? Fry Station not manned when conditions dictate Oil not filled to normal level line Oil quality poor Oil not skimmed LOV Fryer filtering cycle not followed Heat Lamps not working or missing Dividers not in place/mixing old and new fries where fry bagging area permits Station not properly stocked for 24/2 Other

BC4-CA Beverages and Desserts: Were drinks placed on Beverage Landing Zone/Table correctly and easily identified? Were Drive Thru drinks placed separately and grouped by order? Indicator buttons not correctly pressed down on lids Items not placed on correct section on BLZ, or landing table Uncollected drinks not discarded Drive Thru drinks not separated / grouped Other

BC5-CA Order Assembly: (Evaluate service channel matching your visit from a guest perspective) Were orders assembled correctly, once all items were available? Were assembly Stations/Landing Tables utilized as appropriate and orders checked for accuracy? Orders assembled before all items ready or not assembled in correct sequence ⃝Stickers not checked to ensure order accuracy Correct packaging not used Drive Thru: Orders not positioned or grouped correctly on Drive-thru cart Drive Thru: Orders not checked for accuracy Drive Thru: Bags and Happy Meals not kept open for checking by Presenter Delivery: 'Just cooked' fries not always used for Delivery orders Delivery: Receipt or pick slip not used to assemble Delivery orders Delivery: Orders not sealed correctly Delivery: Station not used consistently for all orders Delivery: Station not setup correctly Delivery: Station not stocked correctly Delivery: Order accuracy checking procedures not followed Other

BC6 General Cleanliness Production and Service Areas: Did restaurant display general cleanliness in crew areas, without a negative impact on operation and safety? Kitchen not clean Service areas not clean Beverage Cell not clean Other

BC7-CA People Positioning: Were staff numbers scaled up correctly, utilizing additional initiation points and creating a good balance between platforms? Not utilizing initiation points appropriately Not scaling up/down correctly according to volume and changing shift conditions Not positioning staff correctly based on numbers Functions not split (Drive Thru) Other

BC8 Values: Did atmosphere on the shift reflect McDonald's core values and were all key decisions aligned with McDonald's values? Atmosphere does not reflect our values Employees disengaged Decisions made not in line with our values Other

BC9-CA Leading Operations: Leading Operations: Shift and Area Leaders identify danger zones, prioritize & reduce operational barriers to deliver Gold Standard products and a great guest experience Not managing from an observation zone or was dedicated to a station Not effectively reacting to danger zones Not effectively completing a travel path every 30 mins (at a minimum) Unable to maintain Food Taste and Quality Standards consistently Does not maintain an acceptable Guest and Employee Experience through the execution of a shift plan Other

BC10-CA Action Plan: Was there an effective Action Plan in place, to support Restaurant's priorities and goals? Is there progression with the actions? Action Plan not in date Action Plan not aligned with restaurants goals/priorities Action Plan not available Other