Title Page
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Popeyes #
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D/M quick review
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Person in Charge
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Conducted on
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Prepared by
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Location
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Is the HACCP filled out properly?
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Is the leadership in proper position and leading the team?
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Is the guest service team interacting with and taking care of our guests?
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Are all food quality timers in place and utilized?
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Are drop charts used and no excessive products staged?
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Speed of service. Is the team showing a sense of urgency?
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Are team members in proper uniform and meet all uniform standards?
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Are VOG and food cost action plans in place and does the team understand these plans?
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Are hand washing procedures in place and utilized at appropriate times?
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Is the environment clean?
