Title Page
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Conducted on
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Prepared by
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Location
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All menu items made to product specifications
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Daily Temperature log used twice daily
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Bread quality meets specifications
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Day dots initialed. FIFO being followed
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Weights of sliced product meet specifications
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Ham 2.3 oz./5 slices
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Roast beef 3.0 oz.
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Turkey 2.8 oz./5 slices
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Chicken 3.0/5 slices/portion
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Other:
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Other:
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Tomatoes, Onions, Green Peppers, Cucumbers sliced correctly
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Product used by proper date
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Subs cut in half correctly
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Hot food held at 145-165 degrees
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Cold items held 34-41 degrees
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All boxes held 6 inches off the floor
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Employees providing smiling, friendly guest service
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Cashier suggestive selling consistently
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Please & thank you & parting comment used
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100% guest focused-All hands on deck 11-1 & 5-7
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Battle plan in use including shift goals & cleaning assignments
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Managers running a quality shift, aware of sales projections and prepared accordingly
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Proper Cash handling "Out Of', count back change
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Front Counters & shelves clean & organized. No clutter, all guest areas clean
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Office is clean, safe is locked.
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Sanitizer buckets out & in use
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Shake machine properly cleaned and maintained
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Soda machines properly cleaned & maintained
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Lobby & kitchen are being maintained regularly, including floors & baseboards
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Current POP correctly displayed in lobby
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Make line maintained regularly
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Crew is properly attired and groomed (cap/visor, nametag, apron) Facial hair, jewelry, nail polish compliant. Clean pants with no holes or tears, no frayed bottoms. Shoes clean and in good condition
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Exterior of store, parking lot and drive-thru is clean and free of debris. Dumpster area clean, lids & gates closed
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Single & double handwashing procedures being followed. Nail brush clean & accessible. Gloves worn appropriately
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All Gaskets on good condition
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Cleaning tasks are listed on battle plan. Cleaning Calendar being used with results.