CJT

Information

Shift Managment

Has the Food Safety (IPad) daily checklist been completed to 100% for the last<br>30 days? Review checklist for the day and spot check completion eg. use thru dates, hand washing, Stickers and sanitation of all equipment etc.<br>(If one component of this question is missed this question will be marked “NO”)
Has the Pre-Shift checklist (IPad) been completed and actioned throughout the shift?
Are crew positioned according to the ROS board?
Does the Shift Manager act in a timely manner to any bottlenecks/danger zones that occur throughout the shift?
Are shift targets/information communicated to all employees on shift?
Is a travel path being completed by the Shift Manager every half hour, priorities set and action taken?
Is the shift adequately staffed to handle sales rate and optimise sales?
Does the shift Manager make sure that all crew are in correct uniform?
Overall Shift Management Comments

Quality

Are all food products within their primary shelf life?
Are all food products in correct rotation and secondary shelf life times adhered to?
Is the oil quality acceptable?
Are PHU products being used in correct rotation (FIFO) and timers in place?
Are Broiler procedures being executed according to standard?
do buns have the correct toast? Teflon sheet clean?
Are all meat and chicken products at the correct temperature and looked presentable?
Is all equipment calibrated and working properly?

Product Quality

Were the burgers and other food products neatly assembled, at the correct temperature and taste good?
Were your French Fries hot, salted and crisp OR Hash brown, waffle fries and onion rings hot and crisp and did they taste good?
Was your beverage item prepared properly and did it taste good?
Was your dessert item prepared properly and did it taste good?
Were your coffee machine area items neatly assembled, served at the correct temperature and taste good?
Were all syrups in drink area restocked?
Overall Quality Comments

Service

Are service crew friendly and attentive to the customers needs? do they provide a two part greeting and farewell?
Do service crew effectively communicate with the customers and react appropriately? are they using the script (Original Angus)?
Is suggestive sell/up sell used where appropriate?
Are the correct food items, condiments, napkins/straws/stirrers being received?
Overall Service Comments

Cleanliness

Do all employees present a neat, clean, healthy appearance and are uniforms in good condition?
Were the toilets stocked with the floors, walls and fixtures cleaned and maintained throughout the shift?
Were the Dining Room and patio floors, walls, fixtures and tables clean? (If evaluating a Food court review customer queuing area).
Were the windows, doors, front counter fascia and condiment bar cleaned throughout the shift?
Was the outside car park, drive Thru lane and landscaping in good repair and free of litter?
Was the Drive Thru Menu board and exterior signage clean and in good repair ?
Outside walls are clean and no Cobweb?
Are all storage areas clean and organised including floors, walls and fixtures?
Was the wash up area clean and organized? including the prep table
Were the Service area floors, walls, ceiling, lights and fixtures clean?
Were the kitchen walls, floors, ceiling, vents and lighting clean?
Were the Kitchen Broiler, Frankie, Fryer & Fries station clean?
Was the center post surface clean and all sauce are stocked?
Was the cookline surface clean?
Overall Cleanliness Comments

Recap