Curbside CFV 2025

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Manager In Charge / Reviewed with

Cleanliness

• CU1 - Cleanliness: Is the exterior of the restaurant clean and free of litter? (parking lot,Drive thru, trashcan not overflowing, corral, etc)

  Yes

  No

  N/A

• Parking lot not free of litter

• Landscape not free of litter

• Sidewalks not clean

• Trash receptacles overflowing/full

• Corral area not clean

• Curbside signage not clean

• Other

• CU2 - Cleanliness: Were crew wearing iniforms that were clean and in good condition

  Yes

  No

  N/A

• Employee uniform dirty or stained

• Employee uniforms were wrinkled

• Employee uniforms were torn/ripped

• Other

Service

• CU3 - Messaging: Were Curbside spaces clearly signposted, easily identifiable and positioned near restaurant entrance door, and a minimum of 2 Curbside spaces available?

  Yes

  No

  N/A

• Curbside spaces not signposted

• Curbside spaces not easily identifiable

• Signage damaged

• Signage not positioned correctly

• Curbside numbers were not sequential (e.g 1,2)

• No clear differentiation of signage design between Curbside, Drive Thru Pull Forward and Delivery

• Minimum number of 2 Curbside spaces available

• CU4 - Present: Was Presenter friendly and did they greet you by name?

  Yes

  No

  N/A

• Presenter did not greet me by name

• Employee(s) did not provide eye contact

• Presenter did not thank me

• Presenter did not provide a farewell

• Other

• CU4 US-01- Present: Did Presenter have condiments readily available (in apron, cart, tray, caddy, etc) and asked if you have everything you need? Was presenter wearing a high visibility safety vest per safety requirements?

  Yes

  No

  N/A

• Presenter did not check that I have everything

• Presenter did not have condiments readily available

• Presenter did not wear a high visibility vest per safety requirements

• Other

• CU5 - Speed: Was servive time(r2p + fulfillment) 135 seconds or less Time starts once the bay number is entered and the button "Done" is clicked, stops when the last item is presented.

  Yes

  No

  N/A

• CU6 - Accuracy: Did you receive all the food and drink items as ordered and were they served as a full portion?

  Yes

  No

  N/A

• Missing Sandwich/entree

• Missing Fries/hashbrown

• Missing dessert items

• Missing drink

• Received wrong sandwich/entree

• Received wrong drink

• Received wrong dessert item

• Received wrong size sandwich/fries/beverages

• Item were underfilled

• Requested item not available

• Other

• CU7 - Accuracy: Did you receive the condiments (Whether required or requested), along with a receipts, utensils, napkins, and straws?

  Yes

  No

  N/A

• CU8 - Quality: Was your sandwich/entree served neat, at proper temperature, fresh, and it taste good?

  Yes

  No

  N/A

• Sandwich/entree not proper temperature

• Sandwich/entree did not taste good

• Sandwich / entree not neat

• Bun not soft, resilient and moist

• Bun/Muffin not properly toasted/steamed

• Biscuit dry/hard/not flaky

  Yes

  No

  N/A

• Beef/Chicken/Fish/Sausage not tender

  Yes

  No

  N/A

• Cheese not properly tempered

  Yes

  No

  N/A

• Lettuce / tomato/onion not fresh

  Yes

  No

  N/A

• Ingedients are not well distributed

  Yes

  No

  N/A

• Bacon not crisp

  Yes

  No

  N/A

• Eggs not fluffy and moist

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• What kind of entree

• CU9 - Quality: Were the fries hot, salted, and crisp or hashbrown-hot and crisp and did they taste good? (not soggy or limp, enough salt)

  Yes

  No

  N/A

• Fries/hashbrown not hot

  Yes

  No

  N/A

• Fries/hashbrown did not taste good

  Yes

  No

  N/A

• Hashbrowns not crisp

  Yes

  No

  N/A

• Fries not properly salted

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• CU10 - Quality: Was your drink served neat, at the proper temperature, and did it taste good?

  Yes

  No

  N/A

• Drink not neat

  Yes

  No

  N/A

• Drink not proper temperature

  Yes

  No

  N/A

• Drink expired

  Yes

  No

  N/A

• Drink did not taste good

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• Please note your drink

• CU11 - Quality: Was your dessert serveed neat, at the proper temperature, and did it taste good? (was flurry mixed, was pie dated

  Yes

  No

  N/A

• Dessert item not neat

  Yes

  No

  N/A

• Dessert item not at proper temperature

  Yes

  No

  N/A

• Dessert item expired

  Yes

  No

  N/A

• Dessert item did not taste good

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• What dessert was ordered?

Behind the counter

• Quallity: Tempering & Prep: Were product levels sufficient per posted product level charts/eproduction monitor for the volume of business? (cheese, sauce pouches, buns, onion shakers, etc)

  Yes

  No

  N/A

• Product levels charts /eProduction monitor not in use / incorrect / not followed

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• Tempering & Prep: Were product correctly labeled and within secondary shelf lives? (product dated correctly, product expired, poor quality, time on table, cheese, buns, sauce pouches, all tubes, onion shakers)

  Yes

  No

  N/A

• Products not dated correctly

  Yes

  No

  N/A

• Products overheld / poor quality

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC-2 Were UHC product holding times and holding levels being adhered to?

  Yes

  No

  N/A

• Not following appropriate process (setting timers, FIFO)

  Yes

  No

  N/A

• Not checking and/or adhering to batch cooking levels using production chart / eProduction monitor

  Yes

  No

  N/A

• Product level charts /eProduction monitor incorrect / not in use

  Yes

  No

  N/A

• Not discarding expired products

  Yes

  No

  N/A

• Holding times not adhered to

  Yes

  No

  N/A

• Fresh beef held in UHC

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC-3 Fries /hashbrowns: Were fries or hashbrowns available to meet the demand, following cooking and holding procedures and fry station setup/ maintained correctly?

  Yes

  No

  N/A

• Fry station not staffed when conditions dictate

  Yes

  No

  N/A

• Secondary responsibility for cooking fries/hashbrowns not assigned

  Yes

  No

  N/A

• Cooking procedures not followed

  Yes

  No

  N/A

• Overholding fries/hashbrowns

  Yes

  No

  N/A

• Accu-salt shaker not used correctly

  Yes

  No

  N/A

• Oil not filled to normal level

  Yes

  No

  N/A

• Oil quality poor

  Yes

  No

  N/A

• Oil not skimmed

  Yes

  No

  N/A

• Fryer filtering cycle not followed

  Yes

  No

  N/A

• Heat lamps not working or missing

  Yes

  No

  N/A

• Mixing old & new fries

  Yes

  No

  N/A

• Station not properly stocked 24/2

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC-4 Beverage: Were drinks placed on appropriate cart/table identified? Were drinks placed on separately, grouped by order and served last and correctly?

  Yes

  No

  N/A

• Flavor choice indicator buttons not correctly pressed down on lids / printed beverage stickers not used/used incorrectly

  Yes

  No

  N/A

• Items not placed on correct section on appropriate cart / table

  Yes

  No

  N/A

• Uncollected drinks not discarded

  Yes

  No

  N/A

• Drinks not seperated / grouped

  Yes

  No

  N/A

• Orders with 2 or more drinks not served in a carrier

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC-5 Order Assembly: Were orders assembled correctly once all items were available? Were assembly Stations/Landing Table utilized appropriately and orders checked for accuracy?

  Yes

  No

  N/A

• Orders assembled before all items ready or not assembled in correct sequence

  Yes

  No

  N/A

• Stickers not checked to ensure order accuracy

  Yes

  No

  N/A

• Correct packaging not used

  Yes

  No

  N/A

• Pick and Go Assembly not followed

  Yes

  No

  N/A

• Orders not checked for accuracy

  Yes

  No

  N/A

• Drive Thru: Ordered not positioned or grouped correctly on DT cart

  Yes

  No

  N/A

• Drive Thru: Bags and Happy Meals not kept open for checking

  Yes

  No

  N/A

• Curbside: Pick tickets not used to assemble Curbside Orders

  Yes

  No

  N/A

• Delivery: "Just Cooked" Fries not always used for McDelivery orders

  Yes

  No

  N/A

• Delivery: Pick ticket not used to assemble Delivery orders

  Yes

  No

  N/A

• Delivery/Mobile Order Ahead Unassisted: Orders not sealed correctly

  Yes

  No

  N/A

• Delivery: Station not used consistently for all orders

  Yes

  No

  N/A

• Delivery: Station not set up correctly

  Yes

  No

  N/A

• Delivery: Station not stocked correctly

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC-6 General Cleanliness: Production and Service Area: Did restaurant display general shift cleanliness in production and service area?

  Yes

  No

  N/A

• Kitchen not clean

  Yes

  No

  N/A

• Front Counter area not clean

  Yes

  No

  N/A

• Drive Thru not clean

  Yes

  No

  N/A

• Beverage Cell not clean

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC-7 Shift Leadership: People Positioning: Are employees positioned and adjustments made, as conditions dictate, throughout the shift?

  Yes

  No

  N/A

• Not adjusting as conditions dictate

  Yes

  No

  N/A

• BC-9 Leading Operations: Shift and Area Leaders conduct travel paths,identify danger zones and take appropriate actions to prioritize & reduce opertational barriers to deliver Gold Standard products and a great customer experience.

  Yes

  No

  N/A

• Not managing from an observation post or was dictated to a station

  Yes

  No

  N/A

• Not effectively reacting to danger zones

  Yes

  No

  N/A

• Incomplete or ineffective travel path per guidelines

  Yes

  No

  N/A

• Not focused on taste & quality behaviors

  Yes

  No

  N/A

• Shift leader does not react to reduce bottlenecks

  Yes

  No

  N/A

• Shift leader does not react to danger zone(s)

  Yes

  No

  N/A

• Shift leader does not provide coaching or redirection as appropriate

  Yes

  No

  N/A

• Shift leader not setting priorities

  Yes

  No

  N/A

• Shift leader not taking appropriate action

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• BC 10 Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and action, and progress?

  Yes

  No

  N/A

• Manager not able to communicate what are the restaurant's priorities

  Yes

  No

  N/A

• Manager not able to communicate progress with actions

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A