Title Page

  • Conducted on

  • Prepared by

  • Location

Execution Shop

  • Are all POS keys correctly programmed? Are old products deactivated?

  • Do all crew know where the keys are on POS?

  • Can the service crew accurately describe the new Crispy Chicken sandwiches?

  • Are all elements being displayed DMB?

Gold Standard Quality Sandwich Assembly

  • Does the Foil pouch have a double fold ?

  • Is the sandwich Gold Standard Quality ?

  • Is the Crispy Chicken sandwich prepared properly with the correct amount of ingredients?

  • Is the Potato Roll properly toasted?

  • Is the Crispy Chicken Hot/fresh/Juicy?

  • Crispy-Is Butter on crown and heel of potato roll ?

  • Crispy-Are there 2 Crinkle Cut Pickles ?

  • Spicy-Is there Spicy Pepper Sauce on crown and Heal ?

  • Spicy-Is there 2 Crinkle Cut Pickles ?

  • Deluxe-Is there Mayonnaise on the crown only?

  • Deluxe-Is there enough lettuce and 3 Roma tomatoes slices?

Production

  • Are Prep Charts posted and being followed?

  • Is the Crispy Chicken in the UHC within the 60 min hold time based on Gold Standard, Not dry or old?

  • Are all products marked with in secondary shelf life?

  • Is butter a creamy texture instead of oily and liquefied and marked with 4 hour hold time?

  • Crinkle Pickles/ Lettuce/Roma tomatoes/ marked with a 4 hour holding time in chilled rail?

  • Is the fryer programmed to correct cook time?

  • Is oil GOLD Standard Quality?

  • Are Vats being skimmed every 30 min?

  • Is auto filtering being skipped?

  • Are all UHC's slots for Crispy Chicken programmed for a 1 hour hold time

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