Del Taco Audit Form 2015

• Restaurant #

• Conducted on

  Date

• Prepared by

• Location
  Address

• MIC on Duty

• Signature of MIC (Optional)

  Sign

PROMPT SERVICE- GREETING

• Customers are greeted within 3 seconds of reaching the Front Counter or Drive-Thru Menuboard.<br>

  Yes

  No

  N/A

• Customers are given a proper two-part greeting.<br>

  Yes

  No

  N/A

• Customer greetings are enthusiastic, friendly, and not mechanical.

  Yes

  No

  N/A

• Customers are greeted with a smile.<br>

  Yes

  No

  N/A

• Eye contact is provided with the greeting.<br>

  Yes

  No

  N/A

CLEAR COMMUNICATION

• Cashier is attentive and does not interrupt during the order taking process.<br>

  Yes

  No

  N/A

• Art of selling executed (upselling).

  Yes

  No

  N/A

• Order is repeated or confirmed on OCB screen if present and order total is provided.<br>

  Yes

  No

  N/A

• Customers are given a two-part closing.

  Yes

  No

  N/A

• Parting comments are enthusiastic, friendly, and not mechanical.<br>

  Yes

  No

  N/A

• Customers are provided a smile with parting comment.<br>

  Yes

  No

  N/A

• Eye contact is provided with parting comment.<br>

  Yes

  No

  N/A

• Payment is handled correctly and confidently. Receipt provided.<br>

  Yes

  No

  N/A

POSITIVE GUEST INTERACTION

• GEM Overall Service score- GEM Green= 3PTS<br>

  Yes

  No

  N/A

• GEM Yellow= 2PTS<br>

  Yes

  No

  N/A

• GEM Red= 0 PTS<br>

  Yes

  No

  N/A

PROMPT SERVICE- SPEED

• Dine-In and/or Drive-Thru time meets Standards during shop.<br>

  Yes

  No

  N/A

STORE IMAGE (GUEST VIEW) DRIVE THRU LANE/ WINDOW

• Drive-Thru windows, Ledge, Drive-Thru lane are clean. No trash or litter in the drive thru lane.<br>

  Yes

  No

  N/A

• Drive-Thru lane, dumpster pad & sidewalks, are free of build-up, and in good condition.<br>

  Yes

  No

  N/A

• Landscaping is free of litter and debris.<br>

  Yes

  No

  N/A

• Landscaping is in good condition.<br>

  Yes

  No

  N/A

STORE IMAGE (GUEST VIEW) EXTERIOR

• Parking lot clean (No trash or litter), Walkways and patio surfaces clean.<br>

  Yes

  No

  N/A

• Building paint, artwork and exterior clean and in good condition, All lighting working, on/off at dawn/dusk, clean and has matching color and wattage, No sewer or drain odors in the parking lot or drive thru lane, No potholes.<br>

  Yes

  No

  N/A

STORE IMAGE (GUEST VIEW) RESTROOMS

• Restroom- Floors & Walls are clean, Floor/sink clean, Stocked, No Odors, and Other items all meet Standards. <br>

  Yes

  No

  N/A

STORE IMAGE (GUEST VIEW) DINING ROOM

• Dining room floors and walls are clean, free of build-up, in good condition, and functioning as expected.<br>

  Yes

  No

  N/A

• Dining Room tables & chairs, trash receptacles, are clean, free of build-up and litter.<br>

  Yes

  No

  N/A

• Front Counter, drink and condiment stations are clean, stocked, in good condition, and functioning as expected.<br>

  Yes

  No

  N/A

• Dining Room ceiling and fixtures are clean, free of build-up, in good condition, and functioning as expected. Ambiance is comfortable.<br>

  Yes

  No

  N/A

TEAM MEMBERS

• Uniforms- Team is in complete, approved uniform, with visible name tag.<br>

  Yes

  No

  N/A

• Team Members following grooming standards, smoking policy, uniforms wrinkle-free, not excessively faded, and fit properly.<br>

  Yes

  No

  N/A

• Any Del Taco Team Member is working with an illness as defined by the Standard Operating Procedures Manual. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Team members meet grooming and personal hygiene standards. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Hand washing and Glove Usage- Wash Frequency, Glove Condition, Proper Glove Usage, and Water Temperature at hand sinks must all be at Standard.<br>

  Yes

  No

  N/A

• Any violation of hand washing or glove usage rules is observed. (Critical Violation)<br>

  Safe

  At Risk

  N/A

QUALITY- INGREDIENTS

• Beans- Fully Cooked, Proper Consistency, Bean-O-Meter must be available, Salty Taste, Correct Temperature.<br>

  Yes

  No

  N/A

• Temperature of beans is below 130 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Chicken- Not Greasy, Moist, Correctly sized pieces of chicken, Proper Color, Temperature 140-160 degrees.

  Yes

  No

  N/A

• Temperature of chicken is below 130 degrees in pan or if removed from grill under 165 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Steak- Moist/Not Greasy, Proper Color, Temperature 140-160 degrees.<br>

  Yes

  No

  N/A

• Temperature of steak is below 130 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Taco Meat and Other Hot Prepped Items (includes sauces, rice, eggs, nacho cheese, other)- Properly Cooked/Heated/Prepared, Fresh Product, Correct Temperature.<br>

  Yes

  No

  N/A

• Temperature of any item is below 130 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Shredded Cheese- Properly prepped, Fresh Product, Correct Temperature, Cheese correctly blocked before shredding; Blocking- Cover loosely with plastic wrap, Write the 12 hour “shred time” on the plastic wrap, Initialed and store in the walk-in. (Never store raw ingredients above blocked cheese.)<br>

  Yes

  No

  N/A

• Shredded cheese is above 50 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Diced Tomato/Salsa- Properly Prepared, Fresh Product.<br>

  Yes

  No

  N/A

• Other Cold Taco Bar Items (includes bottled sauces, jalapenos, onion, cilantro, lettuce, cabbage, lemons/limes, sour cream, guacamole, etc.)- Properly prepared, Fresh product, Correct temperature.<br>

  Yes

  No

  N/A

• Sour Cream or Guacamole are above 50 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Tortillas and Taco Shells- Properly prepped, Fresh Product, Tortillas properly heated.<br>

  Yes

  No

  N/A

• Cold Grill Items (includes pickles, onion, tomato slices, hamburger patties, burger sauce, American cheese, other)- Properly prepared, Fresh Product, Proper temperature.<br>

  Yes

  No

  N/A

• Hamburger patties or American Cheese is above 50 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Other Items (Churros, cinnamon sugar, cheesecake bites, cookies, quesadillas, bacon, hamburger buns, sausage patties, fish, other)- Properly prepped, Fresh product, Properly cooked/Held.<br>

  Yes

  No

  N/A

QUALITY- FINISHED PRODUCTS

• Regular/Value Taco (Crunchy or Soft)- Ingredient Portions, Ingredient Distribution, Final Weight within Standards.<br><br>

  Yes

  No

  N/A

• Crunchy Classic/ Original Del Taco- Ingredient Portions, Ingredient Distribution, Final Weight within Standards.<br>

  Yes

  No

  N/A

• Chicken Soft Taco- Ingredient Portions, Ingredient Distribution, Final Weight within Standards.<br>

  Yes

  No

  N/A

• ½ Lb. Bean and Cheese Burrito- Ingredient Portions, Ingredient Distribution, Final Weight, Cylinder Shape within Standards<br>

  Yes

  No

  N/A

• Combo Burrito- Ingredient Portions, Ingredient Distribution, Final Weight, Cylinder Shape within Standards.<br>

  Yes

  No

  N/A

• Classic Chicken Burrito- Ingredient Portions, Ingredient Distribution, Final Weight, Cylinder Shape within Standards.<br>

  Yes

  No

  N/A

• Other Tacos or Burritos-Ingredient Portions, Ingredient Distribution, Final Weight, Cylinder Shape within Standards.<br>

  Yes

  No

  N/A

• Fries- Properly Crisp, Proper Color, Hot to Touch, Salted/Salty Taste, Within Weights and Red Time requirements.<br>

  Yes

  No

  N/A

• Tortilla Chips- Properly Crisp, Proper color, Held Warm, and Salted/salty taste.<br>

  Yes

  No

  N/A

• Double Del Cheeseburger- Ingredient Portions, Ingredient Distribution, and Properly cooked within Standards.<br>

  Yes

  No

  N/A

• Quesadillas- Ingredient Portions, Ingredient Distribution, Properly Heated, Properly Cut and meets Final Weight requirements.<br>

  Yes

  No

  N/A

• Promo Item- Ingredient Portions, Ingredient Distribution, Final Weight, Cylinder Shape (Burritos only) within Standards.<br>

  Yes

  No

  N/A

• Other Items (Nachos, Salads, Tostadas, etc.)- Ingredient Portions, Ingredient Distribution, Final Weight, Properly Cooked/Held within Standards.<br>

  Yes

  No

  N/A

• Hot Items Stirred Before Portioning.<br>

  Yes

  No

  N/A

• Shakes and Drinks- Properly assembled, Proper temperature, and Correct soda brix within Standards.<br>

  Yes

  No

  N/A

• Epic Burritos- Ingredient Portions, Ingredient Distribution, Final Weight, Cylinder Shape within Standards.<br>

  Yes

  No

  N/A

QUALITY- PRESENTATION

• Product Wrap- Correct wrap used, correct orientation, Stickers used and special orders marked, Clean wrap, Tight/tidy wrap.<br>

  Yes

  No

  N/A

• Product Wrap- Correct wrap used, correct orientation, Stickers used and special orders marked, Clean wrap, Tight/tidy wrap.

  Yes

  No

  N/A

• Bagging and Appearance- Nothing placed on top of a crunchy taco, Bags not overstuffed, No items crushed or in a deformed shape.<br>

  Yes

  No

  N/A

• Serving Trays clean.<br>

  Yes

  No

  N/A

BRAND REQUIREMENTS- BRAND IMAGE

• POP Materials-Current materials displayed, In Good Condition, Properly Displayed, and visibly Clean.

  Yes

  No

  N/A

• Menu Boards- Current POP, Clean, In Good Condition, and with proper Lighting.<br>

  Yes

  No

  N/A

BRAND REQUIREMENTS- EQUIPMENT AND FIXTURES (BACK OF HOUSE)

• Range- Clean and In Good Condition.<br>

  Yes

  No

  N/A

• Ice Machine- Clean and in Good Condition, Shows signs of regular monthly maintenance cleaning, Ice buckets clean and in good condition.

  Yes

  No

  N/A

• Ice Machine- Clean and in Good Condition, Shows signs of regular monthly maintenance cleaning, Ice buckets clean and in good condition.

  Yes

  No

  N/A

• Other Equipment (Hot box, slicers, dicers, sinks, taco bar/grill refrigeration, etc.)- Clean and is functioning properly, Needs no repair.

  Yes

  No

  N/A

• Lights/ Ceiling- Lights clean, Ceiling/vents clean, No heavy yellowing or grease buildup, Good condition.<br>

  Yes

  No

  N/A

• Floors and Baseboards- Kitchen floor clean, Includes areas under the storage shelves, range, grill and fryer areas, Not slippery, Storage area floor clean, Includes areas under the storage shelves, Baseboard/drains clean, Good condition.<br>

  Yes

  No

  N/A

• A sewage backup exists or there is a pest infestation. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Walls and Doors- Clean and in Good condition.<br>

  Yes

  No

  N/A

• Shelves and Storage Area- Shelves and tables clean, Storage area clean, and in Good condition.<br>

  Yes

  No

  N/A

• Walk In/ Freezer- Floors and shelves clean, Other clean/condition (Light working, no ice on condenser).<br>

  Yes

  No

  N/A

• Grills Clean (Grill, Clamshells, Flat Grills)- Shows signs of maintenance cleaning once per shift and Surface is scraped after each item is grilled.<br>

  Yes

  No

  N/A

• Grill Temps- (Grill)Temperature taken in 3 separate places, Must be 350-375 degrees(ClamShell)Temperature taken on top and bottom, Must be 400-450 degrees(Flat Grills)Temperature taken in 2 separate places, Must be 375-425 degrees.

  Yes

  No

  N/A

• Fryer- Oil temperature 350-370 degrees in both fryers, Fryer clean and in Good Condition.

  Yes

  No

  N/A

• Hood- Clean and In Good Condition.<br>

  Yes

  No

  N/A

BRAND REQUIREMENTS- FOOD SAFETY

• Food Products within Red Times (Kitchen – excluding fries)- Red Chart Items (includes Taco Bar and Drink charts), Grill Refrigeration Items, Taco Bar Refrigeration Items, Other (includes items in the Hot Box)- All items correctly dated and All items within red time.<br>

  Yes

  No

  N/A

• Food Products within Red Times (Other Areas)- Walk In Items and Storage Area Items- All items correctly dated and All items within red time.<br>

  Yes

  No

  N/A

• Any food product in the store is not dated or is past the red time. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Food Storage- All food properly covered, Containers clean, Containers in good condition, All food stored at least 6” off the floor and No Unapproved food items observed.

  Yes

  No

  N/A

• Any food product in the store is not from an approved supplier. (Critical Violation)

  Safe

  At Risk

  N/A

• Walk In/Freezer Temperature- Walk In temp above 41 degrees and Freezer at or below 10 degrees.

  Yes

  No

  N/A

• Walk In is over 50 degrees. (Critical Violation)

  Safe

  At Risk

  N/A

• Stock Pot/Rethermalizer Temperature- At or above 190 degrees, At or below 200 degrees.<br>

  Yes

  No

  N/A

• Stock Pot/Rethermalizer is under 165 degrees. (Critical Violation)

  Safe

  At Risk

  N/A

• Nacho Cheese Pump Temperature- Water Temperature At or above 160 degrees, At or below 180 degrees.<br>

  Yes

  No

  N/A

• Shake Hopper Temperature- At or below 41 degrees.

  Yes

  No

  N/A

• Shake Hopper is over 50 degrees. (Critical Violation)

  Safe

  At Risk

  N/A

• Hot Box Temperature- At or above 160 degrees, At or below 180 degrees

  Yes

  No

  N/A

• Hot Box is under 130 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Taco Bar Refrigeration Temperature- At or above 33 degrees, At or below 41 degrees.<br>

  Yes

  No

  N/A

• Taco Bar refrigeration is over 50 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Grill Refrigeration Temperature- At or above 33 degrees, At or below 41 degrees.

  Yes

  No

  N/A

• Grill refrigeration is over 50 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Dishes and Utensils- Clean, in Good Condition and Properly stored.<br>

  Yes

  No

  N/A

• Water temperature at sanitizer sink is less than 120 degrees. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Sanitizer and Chemicals- Approved Chemicals only, Proper concentrations, Proper Water temperature and Stored Correctly (away from food or food contact surfaces).<br>

  Yes

  No

  N/A

• Towel bucket or sanitizer sink concentration is at or near zero ppm, Towel bucket concentration is over 200ppm, Sanitizer sink concentration is over 400ppm. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Cross Contamination- Handling Chicken, Handling Burgers, Personal Items Correctly Stored, Other- Cross contamination, potential cross contamination, or conditions that could lead to cross contamination must not be present.<br>

  Yes

  No

  N/A

• Any instance of Cross Contamination is observed. (Critical Violation)

  Safe

  At Risk

  N/A

• Freezer Temperatures- Freezer at or below 10 degrees.<br>

  Yes

  No

  N/A

• Only approved ingredients or foods evident. <br>

  Yes

  No

  N/A

BRAND REQUIREMENTS- STORE MANAGEMENT

• Shift Experience Guide Used Daily (Includes Shift Checklist and Guest Experience Results) - 85%+ of shift materials completed over the prior week.<br>

  Yes

  No

  N/A

• Shift Experience Guide Used Daily- Non 24 Hour Stores miss 11 or more and 24 Hour Stores miss 15 or more. (Critical Violation)<br>

  Safe

  At Risk

  N/A

• Certified Manager on Duty- ServSafe Certificate posted (as required by State Law), Shift Leader Class Certificate available for the manager in charge.<br>

  Yes

  No

  N/A

• Travel Path- Front page must be completed with Manager signature, proper date filled-in and appropriate number of completed Travel Paths checked off for the shift, Back must be completely checked off according to the time of the visit.<br>

  Compliant

  Non-Compliant

• Deployment Chart- Must have correct date, current day part and next day part filled out for all Team Members in correct positions according to proper deployment.<br>

  Compliant

  Non-Compliant

• Dining Room Guidelines- Cashier understands their slide position and what their responsibility is for cleaning the dining room including the rest rooms.<br><br>

  Compliant

  Non-Compliant

• Position Checklists- Must have correct date and must have a signature on bottom. All appropriate boxes must be checked off for the time frame of the visit.<br>

  Compliant

  Non-Compliant

• Protein Prep Guidelines- Completed and filled out unless PARS is in use.<br><br>

  Compliant

  Non-Compliant

• Table Touches- Question Cashier about table touches and how to complete it, guest interaction between the Team Member and the guest.<br>

  Compliant

  Non-Compliant

• Crew Training Certifications (Non-Scored Question)- All Team Members have been re-certified using the new training materials by passing the appropriate test for their position, Training Tracking Laminated Poster is used to tracking all Team Member training, Green plastic file folder is used to keep all Team Members training tests.

  Compliant

  Non-Compliant