Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Untitled Page
Accuracy
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Accuracy; Was product outage managed correctly?
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Was order in correct packaging and sealing procedures followed?
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Was pick ticket visible?
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Did you receive all the food items as ordered and were they served as a full portion?
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Did you receive all the drink and dessert items ordered and were they servered as a full portion?
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Did you receive the condiments (whether required or requested), along with utensils, napkins, and straws?
Quality
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Was ketchup included with your french fry order?
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Quality: Was your sandwich/entree served neat, at proper temperature, fresh, and it taste good? (Meat cannot be dry or overcooked, middle bun on bigmac has to be toasted on both sides, fish bun cannot be toasted, meat seasoned, enough onions)
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What kind of entree
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Were the fries hot, salted, and crisp or hashbrown-hot and crisp and did they taste good? (not soggy or limp, enough salt, cannot stage fries, have to have a quailty time for fries or hashbrowns, etc)
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Was your drink served neat, at the proper temperature, and did it taste good?
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Please note your drink
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Quality: Was your dessert serveed neat, at the proper temperature, and did it taste good? (was flurry mixed, was pie dated
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What dessert was ordered?
Behind the counter
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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, have to have containers of each items preped, etc) prep items includes lettuce, tomatoes, silver onions, and pickles.
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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)
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Were UHC product holding times and holding levels being adhered to? ( product level need to match eproduction and holding times set, max 6 patties for 10:1, do not reset timers)
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Fries /hashbrowns: Were fries or hashbrowns available to meet the demand, following cooking and holding procedures and fry station setup/ maintained correctly? (oil level, toss product when it expire, cannot stage fries, have to have a quailty time for fries or hashbrowns, etc)
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Beverage: Were drinks placed on appropriate cart/table identified? Were ddrinks placed on separately, grouped by order and served last and correctly?
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Order Assembly: Were orders assembled correctly once all items were available? Were assembly Stations/Landing Table utilized appropriately and orders checked for accuracy?
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General Cleanliness: Production and Service Area: Did resturant display general shift cleanliness in production and service area? (floors clean and equipment)
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Shift Leadership: People Positioning: Are employees positioned and adjustments made, as conditions dictate, throughout the shift? (balanced)
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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. (not reacting to danger zones, not completing travel paths, etc)
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Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and action, and progress?
