Information
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Restaurant Number
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Restaurant Manager
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PIC
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Reason for Visit
- Certification
- Follow Up
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Conducted on
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Prepared by
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Focus around dinner day parts by looking at specific items and having all levels of operations visible by working a minimum of two weekly dinner day parts (dinner is a shift ending no earlier than 8 pm with Friday being a mandatory of the two days).
Lighting
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All light fixtures outside are functioning properly and no areas on premises have lighting concerns
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All interior lighting is functioning and turned on
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If store has possible lighting enhancements (i.e., wall washes, roof tops, goose necks over frames, etc.) please describe
Safety Security
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All employees working their own assigned drawer
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All 20/50/100's bills slotted in drop box
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Backdrop secured and alarm set
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Cash drawer closed counted down<br>-cash +/- within $12<br>-reconcile coupons on cash drawer report<br>-review discounts on cash drawer report
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Store free of any visible safety security issues (i.e. Sharp objects/equipment above wrist level, slip resistant shoes worn and in good condition, wet floor signs used, etc.)
Training/Employee knowledge check
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Employee able to answer workstation questions (3 work station and 1 critical food safety questions)
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WS Question
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WS Question
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WS Question
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Critical FS question
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WS Question
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WS Question
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WS Question
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Critical FS question
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WS Question
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WS Question
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WS Question
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Critical FS question
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TC in position
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Pull newest hire report. Are orientation videos watched?
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File for newest employee complete including calendar, best practices and CBT report card
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Most recent completed manpower sheet completed by TC & RM on file