District Manager Visit Routine Missouri Jack LLC Test Version 42513

• Restaurant Number

• Reason for visit

  Select Routine Visit Follow up Visit Quick Shop

  • Routine Visit
  • Follow up Visit
  • Quick Shop

• Restaurant Manager

• Manager on Duty

• Conducted on

  Date

• Prepared by

Drive-Thru Visit

• Was the parking lot and drive thru lane clean upon arrival?

  Yes

  No

  N/A

• Greeted within 5 seconds at the speaker box?

  Yes

  No

  N/A

• Did the employee state their name?

  Yes

  No

  N/A

• Did the employee suggestive sell or upsell?

  Yes

  No

  N/A

• Did the employee ask "Do I have your order correct on the screen?"

  Yes

  No

  N/A

• Provided a total and asked to pull forward?

  Yes

  No

  N/A

• Were the menu boards and directionals clean?

  Yes

  No

  N/A

• Drive-thru pad and window area is clean and organized?

  Yes

  No

  N/A

• Greeted within 5 seconds at the window?

  Yes

  No

  N/A

• Employee is friendly, engaging and smiling and in proper uniform?

  Yes

  No

  N/A

• Order was repeated?

  Yes

  No

  N/A

• Drink was provided right after accepting payment?

  Yes

  No

  N/A

• Provided a receipt with change and told about the survey?

  Yes

  No

  N/A

• Offered condiments, and given napkins?

  Yes

  No

  N/A

• Was asked "How was your service today?"

  Yes

  No

  N/A

• Was thanked and invited back?

  Yes

  No

  N/A

• Employee Name

• Total time less than 4 minutes?

  Yes

  No

  N/A

• Window time less than 60 seconds?

  Yes

  No

  N/A

• Order was 100% accurate?

  Yes

  No

  N/A

• Proper bagging procedures were followed? Product Hot, Fresh, and Presented well?

  Yes

  No

  N/A

Outside & Dining Room

• Dumpster area clean, lids closed, recycle boxes broken down, pallets secured?

  Yes

  No

  N/A

• Landscaping is fresh and inviting? ie. cigarette buts, trash etc.

  Yes

  No

  N/A

• Sidewalks are clean and in good repair?

  Yes

  No

  N/A

• Windows, window ledges and doors are clean? Window blinds are at the same level, up or down when appropriate.

  Yes

  No

  N/A

• Is proper POP displayed? Now hiring and all door signs look good? No handwritten signage?

  Yes

  No

  N/A

• Hours of Operations are properly displayed?

  Yes

  No

  N/A

• Music is on and at an appropriate level?

  Yes

  No

  N/A

• Dining room is at an appropriate temperature?

  Yes

  No

  N/A

• Tables and chairs are clean and organized?

  Yes

  No

  N/A

• Ceiling vents are clean?

  Yes

  No

  N/A

• Drink station is clean and stocked?

  Yes

  No

  N/A

• Floors and baseboards are clean?

  Yes

  No

  N/A

• Guest are being greeted within 5 seconds at the front counter?

  Yes

  No

  N/A

• Employee is friendly, engaging and smiling and in proper uniform?

  Yes

  No

  N/A

• Employee Name

• Employee suggestive or upsell to each guest?

  Yes

  No

  N/A

• Employees wait at the counter for guest to pick-up order and offer appropriate parting comment?

  Yes

  No

  N/A

• Table visits are conducted when appropriate?

  Yes

  No

  N/A

• Restrooms are cleaned and stocked?

  Yes

  No

  N/A

• All lights are working inside the restaurant?

  Yes

  No

  N/A

Maintenance and Repair Items Outside & Dining Room

• Outside elements are in good repair?

Outside

• Item

• Outside Items

  Media

• Dining room and restroom elements are in good repair?

Dining Room and Restrooms

• Item

• Add media

  Media

JIB Systems

• Is the store properly staffed for the rush today?

  Yes

  No

  N/A

• Schedule posted on time and adequate part time staff to cover the needs of the business?

  Yes

  No

  N/A

• Turnover and staffing plan reviewed?

  Yes

  No

  N/A

• Team knows SOS goals and is achieving or making significant progress towards them from last visit?

  Yes

  No

  N/A

• All employees are in proper uniform. Hair ties, shirts tucked in, belts, name tags, shoes for crews, etc.

  Yes

  No

• WSP charts used and proper guidelines are being followed?

  Yes

  No

  N/A

• Build to charts are updated and in use?

  Yes

  No

  N/A

• Prep chart is utilized daily? Prep job aids posted and readily available?

  Yes

  No

  N/A

• Communication board is updated?

  Yes

  No

  N/A

• Training files updated and training certifications within standard?

  Yes

  No

  N/A

• Best practice and certification job aids being used? Remind team of new HACCP best practices job aid. Ask a couple of questions to judge team knowledge.

  Yes

  No

  N/A

Food Safety and food Quality

• HACCP is updated and properly completed for past 30 days? Working thermometer available with backup?

  Yes

  No

  N/A

• Ask manager to demonstrate how to take critical temps of fryer, POU, smoothie machine, and how to take grill temp.

  Yes

  No

  N/A

• Proper grill procedures being followed? Final flip and visual checks? Employee on grill knows proper patty temp?

  Yes

  No

  N/A

• Ask person on grill to perform critical temp check on regular patty.

  Yes

  No

  N/A

• Proper hand washing observed? Ask newest member of the team to demonstrate.

  Yes

  No

  N/A

• Proper timers are in use on products?

  Yes

  No

  N/A

• Salads are of good quality and properly dated?

  Yes

  No

  N/A

• All products were available for our guests?

  Yes

  No

  N/A

• Previous Health Inspection posted and violations have been corrected?

  Yes

  No

  N/A

• Setups weights are accurate? Spot check one of each setup for weight and quality.

  Yes

  No

  N/A

• Buns are within proper dates?

  Yes

  No

  N/A

• No expired product? Proper dates and product rotation?

  Yes

  No

  N/A

• Check soda nozzles and determine what time of day they are regularly cleaned and sanitized.

  Yes

  No

  N/A

• Bacon procedures followed and prep adequate? All cold items in assembly table fresh and within standard?

  Yes

  No

  N/A

• Proper egg procedures followed for cooking scrambled and fried eggs? Ask employee to demonstrate.

  Yes

  No

  N/A

BOH / Kitchen Cleanlliness

• Stored dishes are clean and organized? Dish and prep area clean and organized!

  Yes

  No

  N/A

• Break room is clean, organized and inviting? CBT is working, comfortable chairs etc.

  Yes

  No

  N/A

• Behind and under equipment is clean, grill flue is clean, hood vents are clean?

  Yes

  No

  N/A

• Inspect for pest activity / potential concerns?

  Safe

  At Risk

  N/A

• Dry storage is clean and organized? Walk in and freezer clean and organized?

  Yes

  No

  N/A

• Mop sink and mop area clean and organized?

  Yes

  No

  N/A

• Grill clean top to bottom and looking like a shiny fire engine?

  Yes

  No

  N/A

• All toasters clean, belts changed, and maintained correctly?

  Yes

  No

  N/A

• Protein holding cabinet and microwaves clean and well maintained?

  Yes

  No

  N/A

• Burger seasoning chart posted and grill employee demonstrates proper seasoning technique.

  Yes

  No

  N/A

Maintenance and Repair Items BOH / Kitchen

• Kitchen elements are in good repair?

Kitchen

• Item

• Add media

  Media

• Equipment elements are working properly and in good repair?

Equipment

• Item

• Add media

  Media

Safety and Security

• Back door is locked and not used to enter the building? Proper security procedures and back door reminders discussed with team?

  Yes

  No

  N/A

• Cash drops? Open drawers and verify contents.

  Compliant

  Non-Compiant

• Security system is working properly?

  Yes

  No

  N/A

• Deposits taken to the bank each day on time?

  Yes

  No

  N/A

• All exterior lights are working? Lights are on at dusk and off at sunrise.

  Yes

  No

  N/A

• Floor mats at guest entrances?

  Yes

  No

  N/A

• Safety program sign off sheets up to date?

  Yes

  No

  N/A

• First aid kit properly stocked?

  Yes

  No

  N/A

• Team know where fire extinguishers are and which ones to use on what?

  Yes

  No

  N/A

• Legal poster posted in break room and up to date? Ethics hotline number visible to all employees?

  Yes

  No

  N/A

• MSDS book available to employees and location known? Book is updated and current?

  Yes

  No

  N/A

Restaurant Focus Area Follow-up (root causes and action plan)

Signature

• Person in Charge:

  Sign