Information

  • DH Visit Checklist Version 2.0

  • Client / Site

  • Manager on Duty

  • Conducted on

  • Prepared by

Store Façade & General Interior Environment

  • Signages are clean & in good condition.

  • All glass surfaces & doors are clean, clear, and in good condition.

  • Marketing & promotional materials are complete, clean and properly arranged.

  • Upon entry, store smells pleasant with no disagreeable & unusual odors.

  • In-store music is turned on at a comfortable level.

  • Store temperature feels cool and comfortable throughout all areas.

  • Dining & kitchen walls, & ceiling are clean and in good condition

  • Lighting fixtures, air curtains, flytraps, and other similar equipment are clean and in good condition

  • Toilets & wash areas are clean, well-maintained, and void of any unpleasant smells

Dining Area

  • Tables, chairs, & other furniture are clean, stable, and in good condition

  • Tables are clean, odor-free, and clear of soiled dishes (within standard times)

  • No pests (flying & crawling insects/rodents) are observed

  • Display area & condiments counter are clean, properly organized, and in good condition (DB)

  • Display sections of the counter have good selections steamed, fried, rice, dessert items (DB)

  • Food carts are clean, properly organized, and in good condition (HC)

  • Food carts have good selections of steamed, fried, rice, dessert items (HC)

  • Utensils, chopsticks, tissue, etc. are clean, presentable, and available

  • All condiments available and given in standard quantity

  • Point-of-sale materials are presentable and properly situated

  • Dining floor is clean and dry with wet floor signs in place, if necessary

Kitchen

  • Wet & dry goods are properly sealed, labeled, stored & organized in the appropriate cold/dry storage areas

  • FIFO strictly followed

  • Kitchen equipment & cold storages are clean and in good condition

  • Smallwares, tools & utensils are clean and in good condition

  • Soiled dishes are washed within a reasonable time period

  • Wastes are properly segregated and disposed in garbage bins which are not filled beyond capacity

  • No pests (flying & crawling insects/rodents) are observed

  • Items not intended or authorized for kitchen use or storage are absent

  • Cooked items held at the kitchen are in the proper equipment and within time & temperature standards

  • Kitchen floor dry and not slippery; drainage properly maintained

Service

  • Team members assigned for promotional & similar activities to bring customers in are pleasant, active, & effective

  • Receptionists are pleasant, courteous, practice consistent effective in crowd control (HC)

  • Observed sincere “smile & greet” by team members towards customers

  • Food carts are properly manned and pushed routinely around the dining area (HC)

  • All food stations around the counter are properly manned (DB)

  • Manager-on-duty is visible, active, and doing table visits

  • Counter crew, foodhandlers, dining crew practice effective suggestive selling

  • Promotional items are suggested / Customers are informed of ongoing promotions

  • Key steps for MTO products are followed

  • Proper sauces suggested and served

  • Serving containers are clean and presentable

  • Customers are not left unattended for long periods of time

  • Observed consistent & sincere exit greetings towards customers leaving

  • Cashier follows key steps, making sure OR is issued at all times (DB)

  • Customers informed of TxtPress Hotline

  • Bill out procedures effective and within time standards (HC)

  • Dining personnel not seen talking or playing around the dining area while on duty

Team Members

  • All team members are presentable and wearing complete uniform

  • Workstation are sufficiently manned; workflow and crew movement are efficient

  • Team members observe utmost care when handling food and observe proper safety practices

  • The team understands basic food, service & cleanliness standards

Food Quality

  • Rice Dishes

  • Enter items ordered.

  • Appearance / Presentation

  • Aroma / Flavor

  • Texture / Mouthfeel

  • Serving Size

  • Serving Temperature

  • Steamed Dishes

  • Enter items ordered.

  • Appearance / Presentation

  • Aroma / Flavor

  • Texture / Mouthfeel

  • Serving Size

  • Serving Temperature

  • Fried Dishes

  • Enter items ordered.

  • Appearance / Presentation

  • Aroma / Flavor

  • Texture / Mouthfeel

  • Serving Size

  • Serving Temperature

  • Short Orders

  • Enter items ordered.

  • Appearance / Presentation

  • Aroma / Flavor

  • Texture / Mouthfeel

  • Serving Size

  • Serving Temperature

  • Dessert

  • Enter items ordered.

  • Appearance / Presentation

  • Aroma / Flavor

  • Texture / Mouthfeel

  • Serving Size

  • Serving Temperature

  • Beverages

  • Enter items ordered.

  • Appearance / Presentation

  • Aroma / Flavor

  • Texture / Mouthfeel

  • Serving Size

  • Serving Temperature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.