Cousins Full Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• Yes

  No

  N/A

2019 OPERATIONS AUDIT

STORE:

• DATE:

  Date

• PERSON IN CHARGE:

• TIME:

AUDITOR:

• Yes

  No

  N/A

Almost

SERVICE

• Initial interaction with guest is immediate: smiles, friendly greeting, eye contact

  Yes

  No

  N/A

• Team is knowledgeable and actively promotes new products, promotions and LTO's

  Yes

  No

  N/A

• Cashier suggestive sells specific items to complement guest meal

  Yes

  No

  N/A

• Cashier says please when asking for money; thank you when concluding the order

  Yes

  No

  N/A

• Store team averaging at least 20 surveys per month over last 90 days

  Yes

  No

  N/A

• Team moves with a sense of urgency to minimize guest wait times

  Yes

  No

  N/A

• "Please" used when calling ticket number

• Order handed out correctly (proper bag, sides and utensils included, double checked for accuracy)

  Yes

  No

  N/A

• Cousins Subs approved branded Packaging-materials

  Yes

  No

  N/A

• Subs labeled when appropriate

  Yes

  No

  N/A

• 5 busy and 5 regular

  Yes

  No

  N/A

• Shows appreciation to guest when handing out order (thank you, parting comment, no drop and run)

  Yes

  No

  N/A

Times:

• Drive:

  Yes

  No

  N/A

• Meets or beats 4:30 average inside service goal time

  Yes

  No

  N/A

• Drive Thru: Focus on speed and efficiency (head sets worn, parking cars when appropriate)

  Yes

  No

  N/A

• Proper phone procedures and etiquette (answered within 3 rings, thank you, location, name, offer to help)

  Yes

  No

  N/A

• Online and call in orders verified for accuracy upon pickup and entered/closed in Point of Sale system

  Yes

  No

  N/A

• All hands on deck during lunch and dinner periods

  Yes

  No

  N/A

• Table touches made when opportunity available (ask how food is, ask for feedback, resolve any issues, etc.)

  Yes

  No

  N/A

• All menu items available for guest purchase at all times

  Yes

  No

  N/A

• Hazard Communication and Blood Borne Pathogens training done annually and binder accessible. Training sign off on QSC section of CousinsU. 2019 SDS list 2 new items-lube-Cleaner

  Yes

  No

  N/A

• Crew properly attired: Complete and clean uniform (cap/visor/shirt/apron/name tag), clean pants with no holes, patches or frayed bottoms, proper shoes worn

  Yes

  No

  N/A

• Crew properly groomed. Proper hygiene, hair neat and restrained, facial hair in compliance, jewelry worn appropriately

  Yes

  No

  N/A

• All sanitation procedures trained and practiced (sanitizer buckets/towels, tongs, raw food handling)

  Yes

  No

  N/A

• Averages

  Yes

  No

  N/A

• All operational and health safety rules trained and practiced: bread cutting, slicer operation, handling hot items, floors dry, wet floor signs used as needed, clear passageways. Slicer gloves worn when cleaning slicer

  Yes

  No

  N/A

• Single and double hand washing procedures strictly followed. If allowed, Nail brush clean and accessible. Gloves worn appropriately

  Yes

  No

  N/A

• Employees using CousinsU and up to date. 70% minimum on QSC, Getting started, LTO- Schedule staff matches Cousins U

  Yes

  No

  N/A

• Priorities in order: guests first, guest areas second, prep/ancillary duties third

  Yes

  No

  N/A

• At least two certified managers (CousinsU completed through manager learning program)

  Yes

  No

  N/A

• Manager is aware of service needs and verbally communicates to optimize staff productivity and minimizes bottlenecks

  Yes

  No

  N/A

• System communication is shared with store team and posted when necessary

  Yes

  No

  N/A

• Only approved food available to guests

  Yes

  No

  N/A

• Battle plan used for each shift daily; Communication done before employee starts shift

  Yes

  No

  N/A

FOLLOW-UP

• Very improved greeting the guest and saying please and thank you

  Yes

  No

  N/A

• Sheena always had another order taker slide down when the line was 3 deep

  Yes

  No

  N/A

• #23 = Please follow-up with the board staff on cutting of bread. Knife between the fingers instead of next to the thumb

  Yes

  No

  N/A

• #25 = Cousins U needs to be brought up to date

  Yes

  No

  N/A

Almost

QUALITY

• All menu items made with appeal; final presentation neat and made with care

  Yes

  No

  N/A

• All menu items made according to Product Specifications Manual (PSM); proper order/amounts, gutting bread

  Yes

  No

  N/A

• Training signage posted, clean and up to date. Restaurant license up to date

  Yes

  No

  N/A

• Subs closed with knife to ensure all ingredients tucked in

  Yes

  No

  N/A

• Sub bread served at proper size (5", 7.5", 15"). Cutting board marked. Ruler and markers can be ordered through training dept

  Yes

  No

  N/A

• Grill and Fryer temperature at 350F

  Yes

  No

  N/A

• All hot subs cooked properly and for correct length of time. (steak chopped, not over/under cooked, cheese over-melted, 3 minutes maximum time)

  Yes

  No

  N/A

• Hot subs placed in appropriate area to keep warm

  Yes

  No

  N/A

• Fry/Curd quality maintained through proper filtering of oil, cooking time, holding and portion control

  Yes

  No

  N/A

• Ice machine interior/exterior clean and sanitary. Ice scoop and bucket used and stored properly. Filter cleaned weekly

  Yes

  No

  N/A

• Soup/Sauce at proper consistency and made to specifications

  Yes

  No

  N/A

• Meatballs held and covered in sauce

  Yes

  No

  N/A

• Separate steam tables used for cooking and holding food. Microwave acceptable for cooking in emergency

  Yes

  No

  N/A

• Meat and cheese sliced accurately and within 1/8 oz

  Yes

  No

  N/A

• All produce prepped and stored properly, with minimal waste. Soda use dates acceptable

  Yes

  No

  N/A

• All food rotated, dated, initialed, properly wrapped and stored (all open food containers). Used by expiration date. First in, First out (FIFO)

  Yes

  No

  N/A

• Bread and cookies baked, stored and handled according to procedure. Emergency bread stores on pans in freezer

  Yes

  No

  N/A

• At least two bread bakes per day

  Yes

  No

  N/A

• Italian bread quality meets specifications (15-15½L x 25/8W x 1¾-2H”), color, shape, and crust

  Yes

  No

  N/A

• Multi-Grain bread quality meets specifications (15-15½L x 25/8W x 1¾-2H”), color, shape, and crust

  Yes

  No

  N/A

• Parm bread quality meets specifications (15-15½L x 25/8W x 1¾-2H”), color, shape, and crust

  Yes

  No

  N/A

• Garlic bread quality meets specifications (15-15½L x 25/8W x 1¾-2H”), color, shape, and crust

  Yes

  No

  N/A

• Other bread quality meets specifications (15-15½L x 25/8W x 1¾-2H”), color, shape, and crust

  Yes

  No

  N/A

• Party sub quality meets specifications (24 x 4 ¾”), color, shape, and crust

  Yes

  No

  N/A

• All hot food items held between 145° - 165° (goal is 155°). Bi-metallic thermometer calibrated and used

  Yes

  No

  N/A

• Food in sandwich board temperature between 33° - 41° (inside and top of board)

  Yes

  No

  N/A

• All frozen food properly stored and thawed according to quality and sanitary procedures

  Yes

  No

  N/A

• All coolers maintained at 33°-41°. All freezers maintained at 0° - -10°

  Yes

  No

  N/A

• Temperatures logged after lunch and dinner every day. At least 30 days of previous tracking on hand

  Yes

  No

  N/A

• Thermometers accurate and inside every refrigerated unit

  Yes

  No

  N/A

• Quality Score:

FOLLOW UP:

• Cukes, onions, tomatoes, and the rest of prepped products done very well

  Yes

  No

  N/A

• Slicing was very close to standard and all fresh

  Yes

  No

  N/A

• #42 = Please make sure meatballs are kept in sauce before selling

  Yes

  No

  N/A

Almost

CLEANLINESS

• Parking lot, patio, drive lane and sidewalks clear of litter, ice, and snow

  Yes

  No

  N/A

• Exterior and Interior lights on. Exit signs in working order. Timers accurate

  Yes

  No

  N/A

• Landscaping neat in appearance, free of debris and weeds

  Yes

  No

  N/A

• Dumpster area clean and gate/lids closed

  Yes

  No

  N/A

• Marquee changed regularly and effectively used

  Yes

  No

  N/A

• Entrance door and area clean. Thresholds clean and door handle clean

  Yes

  No

  N/A

• All windows and frames clean including drive windows

  Yes

  No

  N/A

• Tables, chairs, highchairs, booths and booster chairs clean

  Yes

  No

  N/A

• Guest area floors clean. Rugs used appropriately

  Yes

  No

  N/A

• Hallway and dining room walls and baseboards clean

  Yes

  No

  N/A

• Dining environment clean/maintained – condiment containers, cabinets, pictures, napkin holders, table advertising. Temperature

  Yes

  No

  N/A

• Rest rooms deodorized and adequately supplied with soap, towel and toilet paper

  Yes

  No

  N/A

• Rest rooms walls, floors, baseboards, toilet fixtures, sinks, garbage and mirrors clean and maintained

  Yes

  No

  N/A

• Outside and inside trash receptacles clean and not overflowing. Metal ring clean if applicable

  Yes

  No

  N/A

• Ceiling tiles, light fixtures, and vents cleaned and maintained

  Yes

  No

  N/A

• Beverage items clean – soda machine and nozzles, lid and straw dispensers. Free Coke parts available 1-800-241-2653; parts flyer on SharePoint. Shake machine clean and maintained

  Yes

  No

  N/A

• Front counters, POS, cabinets and shelves dusted, clean and organized. No clutter. No tip jars

  Yes

  No

  N/A

• Work area items clean – shelving, oil bucket, spice containers, trays, cookie display, printers, phones, fax, wet floor signs

  Yes

  No

  N/A

• All stainless steel regularly cleaned and organized. Grill area, sandwich boards and shelves, wrap stations, hoods, fry station, tables, and sinks

  Yes

  No

  N/A

• Slicers, grill, microwaves, stove, sinks, warmers, and can opener, sanitized, clean and working properly. Meat slicer cleaned

  Yes

  No

  N/A

• Oven and proof box clean inside and out and operating properly. Gaskets maintained

  Yes

  No

  N/A

• Baking items clean – racks, pans, corn meal container. Mister heads and caliper available

  Yes

  No

  N/A

• Cleaning supplies stored appropriately, away from food items and properly labeled. Water bottle for baking labeled

  Yes

  No

  N/A

• Kitchen and work area floors, walls, and baseboards clean and maintained

  Yes

  No

  N/A

• Storage racks and areas clean. Supplies stocked and effectively organized. All food 6 inches off floor

  Yes

  No

  N/A

• Cooler and freezer floors, walls, shelves and door gaskets clean

  Yes

  No

  N/A

• Store has regular visits from pest control

  Yes

  No

  N/A

• Office clean and organized with only current materials

  Yes

  No

  N/A

• All signage and point of purchase materials accurate and clean

  Yes

  No

  N/A

• Music level appropriate throughout restaurant. TV's on closed caption and sound off

  Yes

  No

  N/A

• Cleanliness Score:

FOLLOW UP:

• This store is cleaner than last visit. Some areas just have minor issues that need a little more detailed cleaning

• #66 = The front door glass, the handles on the door, and the threshold need a detailed cleaning

  Yes

  No

  N/A

• #74 = Please put a system in place to make sure the metal rings on the trash receptacles get cleaned

  Yes

  No

  N/A

• #76 = The top inside part of the shake machine spindle needs to be cleaned . Please show this area to all front counter staff

  Yes

  No

  N/A

• #79 = Grill stainless and table base behind the counter need cleaning. The grill is scheduled for maintenance next week

  Yes

  No

  N/A

• #81 = Please get the window on the oven detailed cleaned and the shelves inside

  Yes

  No

  N/A

• #81 = Green storage racks have a little buildup and need cleaning

  Yes

  No

  N/A

• #86 = Cooler gaskets need to be replaced or cleaned

  Yes

  No

  N/A

• Total Score:

FOOD SAFETY CHECKLIST: ONE

• Cold food below 41F; Hot food above 135F

  Yes

  No

  N/A

• Food and food related items handled properly to avoid cross contamination: Soda nozzles, ice machine, tongs, utensils, Shake spindle, cutting boards

  Yes

  No

  N/A

• Handwashing is properly executed: Nail brush, proper procedure including time

  Yes

  No

  N/A

• Gloves worn appropriately: hand wash before putting on gloves

  Yes

  No

  N/A

• Sanitizing solutions properly stored/labeled/used: one bucket per work station available at open, proper PPM, Quat/water temp at 75°F

  Yes

  No

  N/A

• Health Department Inspections available and violations corrected within 30 days or as required; Restaurant license up to date

  Yes

  No

  N/A

• Hot water is available: 110°F within 60 seconds

  Yes

  No

  N/A

• FIFO rotation used for all food storage: no potentially hazardous food expired

  Yes

  No

  N/A

• Correct prep levels and food labeling: Date and Initial prepped food, all spray bottles labeled including water bottle

  Yes

  No

  N/A

• Raw chicken and steak handled properly: (before and during grilling; tongs stored and washed at least every 4 hours - 2 hours ideal)

  Yes

  No

  N/A

• Any fail should be corrected immediately. Follow up visit will be done within 30 days to ensure system is in place for no repeat violations

• Updated: 1/18/2019

  Yes

  No

  N/A

TALKING POINTS:

• Certifications (sanitation, basic ops, baking, and primary operator in Salesforce)

  Yes

  No

  N/A

• Coke bottle agreement (check if both compliant and document and follow up with any noncompliance)

  Yes

  No

  N/A

• 1. Coca-Cola Bottle/Can Beverages will be the only Bottle/Can Beverages sold or made available at each System Outlet,

  Yes

  No

  N/A

• except for Bottle/Can Permitted Exceptions. Exceptions currently are bottled water, Sprecher products and

  Yes

  No

  N/A

• Dr. Pepper products. We can carry up to a total of 4 of these items

  Yes

  No

  N/A

• 2. We may use up to four slots (four facings) or

  Yes

  No

  N/A

• 10% of the space in each cooler placed by Coca-Cola for Bottle/Can Permitted Exceptions

  Yes

  No

  N/A