Title Page
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Conducted on
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Prepared by
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Location
Execution Shop
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Are all POS keys correctly programmed? Are old products deactivated?
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Do all crew know where the keys are on POS?
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Can the service crew accurately describe the new Crispy Chicken sandwiches?
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Are all elements being displayed DMB?
Gold Standard Quality Sandwich Assembly
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Does the Foil pouch have a double fold ?
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Is the sandwich Gold Standard Quality ?
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Is the Crispy Chicken sandwich prepared properly with the correct amount of ingredients?
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Is the Potato Roll properly toasted?
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Is the Crispy Chicken Hot/fresh/Juicy?
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Crispy-Is Butter on crown and heel of potato roll ?
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Crispy-Are there 2 Crinkle Cut Pickles ?
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Spicy-Is there Spicy Pepper Sauce on crown and Heal ?
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Spicy-Is there 2 Crinkle Cut Pickles ?
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Deluxe-Is there Mayonnaise on the crown only?
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Deluxe-Is there enough lettuce and 3 Roma tomatoes slices?
Production
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Are Prep Charts posted and being followed?
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Is the Crispy Chicken in the UHC within the 60 min hold time based on Gold Standard, Not dry or old?
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Are all products marked with in secondary shelf life?
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Is butter a creamy texture instead of oily and liquefied and marked with 4 hour hold time?
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Crinkle Pickles/ Lettuce/Roma tomatoes/ marked with a 4 hour holding time in chilled rail?
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Is the fryer programmed to correct cook time?
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Is oil GOLD Standard Quality?
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Are Vats being skimmed every 30 min?
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Is auto filtering being skipped?
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Are all UHC's slots for Crispy Chicken programmed for a 1 hour hold time