DM Critical

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Back Door

• Concrete clean & not stained

  Yes

  No

  N/A

• No foul smell

  Yes

  No

  N/A

• Dumpster doors closed

  Yes

  No

  N/A

• Chemical cages organized, locked

  Yes

  No

  N/A

• Gates are closed

  Yes

  No

  N/A

• Back dock organized

  Yes

  No

  N/A

• All trash cans are clean

  Yes

  No

  N/A

• No flies or gnats in/around bldg.

  Yes

  No

  N/A

• No pests in or around restaurant-seek to find pest activity. Check recent Ecosure reports

  Yes

  No

  N/A

Culture & Atmosphere

• Spend minimum of 5 minutes (1 on 1) w/every MOD.

  Yes

  No

  N/A

• Spend time building relationships w/employees, learning names.

  Yes

  No

  N/A

• Ensure Steve's Basics are known and followed

  Yes

  No

  N/A

• Ensure no signs, notes, etc are posted in restaurant.

  Yes

  No

  N/A

• Employees respect one another and no cursing, inappropriate comments, or misconduct

  Yes

  No

  N/A

• Lights, music, temperature (LMT)

  Yes

  No

  N/A

• All fans are on lowest setting... For ambience only.

  Yes

  No

  N/A

• Uniform standards are 100%

  Yes

  No

  N/A

• Team high level of intellectual curiosity

  Yes

  No

  N/A

• No visible tattoos on FOH team

  Yes

  No

  N/A

• No cell phones visible in restaurant

  Yes

  No

  N/A

• All security standards & policies followed 100%

  Yes

  No

  N/A

Bar

• Liquor/wine bottles and shelves in cage are dust free.

  Yes

  No

  N/A

• Wine glasses run through dish machine once a day.

  Yes

  No

  N/A

• Crayon used to mark drink tickets

  Yes

  No

  N/A

• All light bulbs working

  Yes

  No

  N/A

• Mixers and margarita machines are clean, not sticky

  Yes

  No

  N/A

• All beer, wine and liquor order levels are at appropriate levels

  Yes

  No

  N/A

• Back-bar is clutter free

  Yes

  No

  N/A

• Front bar is clean and clutter-free. No recipe glass on bar unless guest is seated.

  Yes

  No

  N/A

• Bar chairs straightened to be inviting to guests.

  Yes

  No

  N/A

• Beer towers clean and free of yeast build up

  Yes

  No

  N/A

• Soda guns and holsters are clean with nightly cleaning in place

  Yes

  No

  N/A

• Underside bar equipment is clean

  Yes

  No

  N/A

• Drains are clean

  Yes

  No

  N/A

• All glassware cooler bottoms are clean and free of glass chips

  Yes

  No

  N/A

• All refrigerators are clean

  Yes

  No

  N/A

• TV's are on news or sports (check dining room too)

  Yes

  No

  N/A

• Check sanitizer PPM.

  Yes

  No

  N/A

• What is current bar inventory?

  Yes

  No

  N/A

• Do we have all of our products in stock? Use drink book to verify beer, liquor, wine.

  Yes

  No

  N/A

Manager's Office

• Office organized & clean

  Yes

  No

  N/A

• Floors & walls clean

  Yes

  No

  N/A

• Office desk free of clutter & clean

  Yes

  No

  N/A

• All items in cabinets organized

  Yes

  No

  N/A

• AM manager responsible for AM drop and PM manager for PM drop.

  Yes

  No

  N/A

• Only appropriate amount of office supplies on hand & ordered

  Yes

  No

  N/A

• Operations safe key is not in the safe

  Yes

  No

  N/A

Exterior Building / Parking Lot

• Drive around parking lot twice upon arrival. Parking lot, and building in good condition.

  Yes

  No

  N/A

• Landscaping has no trash and weeds

  Yes

  No

  N/A

• Team member parking is off-site furthest from building. 'Fall in line parking' observed.

  Yes

  No

  N/A

• Trees are trimmed and alive (bottom branch 7ft)

  Yes

  No

  N/A

• All bushes and plants are alive

  Yes

  No

  N/A

• No visible ant piles

  Yes

  No

  N/A

• Sidewalks and clean with no staining, debris and gum.

  Yes

  No

  N/A

• Exterior paint in good condition.

  Yes

  No

  N/A

• Gas lamps working and in good condition.

  Yes

  No

  N/A

• No light bulbs out in parking lot or on building.

  Yes

  No

  N/A

• All pylon signage is working

  Yes

  No

  N/A

• Fountain and flame is functioning and on.

  Yes

  No

  N/A

• Umbrellas are up, in good condition and at every patio table. 'Out they're up'

  Yes

  No

  N/A

Lobby

• Entry doors clean-good condition

  Yes

  No

  N/A

• Sweater greets guest at front door with a genuine smile

  Yes

  No

  N/A

• Doors are opened for guest whenever possible

  Yes

  No

  N/A

• Podium organized, free of clutter

  Yes

  No

  N/A

• Pager system in working order, wires not exposed, ample pagers (how many are there?

  Yes

  No

  N/A

• Are we staffed?

  Yes

  No

  N/A

• Benches & wood work in good condition.

  Yes

  No

  N/A

• All light bulbs working

  Yes

  No

  N/A

HOH

• Managers in position- in CA window inspecting every plate & ensuring 100% to spec. CA has courage to push plate back, providing coaching and direction to all HOH employees.

  Yes

  No

  N/A

• Salads made correctly and all salad bowls frozen.

  Yes

  No

  N/A

• Peppermills used 100%.

  Yes

  No

  N/A

• Extras taken out (or requested) by guest are not excessive. Remember... We can always get the guest more. Are the guests even requesting it?

  Yes

  No

  N/A

• All drains clean, clear of debris.

  Yes

  No

  N/A

• All utensils clean

  Yes

  No

  N/A

• Soda machines broken down & clean / nozzles clean

  Yes

  No

  N/A

• Walk in temperature (beer cooler included) at BELOW 40 degrees?

  Yes

  No

  N/A

• All plate ware is clean

  Yes

  No

  N/A

• Cooks have appropriate utensils/tools to do the job

  Yes

  No

  N/A

• Food inventory levels at manageable state, not excessive. What is most recent EOP food beginning inventory?

  Yes

  No

  N/A

• All pots, pans, utensils, etc at appropriate levels...not excessive.

  Yes

  No

  N/A

• Underside of CA window is clean on BOTH sides.

  Yes

  No

  N/A

• Floors are spotless.

  Yes

  No

  N/A

• Baseboards are clean.

  Yes

  No

  N/A

• All refrigerators cleaned nightly.

  Yes

  No

  N/A

• Dust pans look like they are cleaned nightly

  Yes

  No

  N/A

• All cooking equipment cleaned and detailed.

  Yes

  No

  N/A

• Fryer vats rotated twice daily.

  Yes

  No

  N/A

• Hoods in place and clean.

  Yes

  No

  N/A

• Correct bulbs under hoods and in HOH-working and correct.

  Yes

  No

  N/A

• Drip pans in place.

  Yes

  No

  N/A

• Ice cream refrigerator defrosted & cleaned nightly.

  Yes

  No

  N/A

• Microwaves and printers (also check bar) cleaned daily

  Yes

  No

  N/A

• Microwaves have laminated time charts.

  Yes

  No

  N/A

• Counters are cleaned and sanitized.

  Yes

  No

  N/A

• Can opener blade clean.

  Yes

  No

  N/A

• Dish machine spotless (exterior and interior)

  Yes

  No

  N/A

• All food labeled, within rotation standards, and stored properly

  Yes

  No

  N/A

• Recipe books up to date and opened in front of every prep employee.

  Yes

  No

  N/A

• Cutting gloves used while prepping.

  Yes

  No

  N/A

• All knives in good condition, hung (if possible and not in between equipment), cleaned and sanitized.

  Yes

  No

  N/A

• All refrigerator boxes clean- walls, racks, floors, vents smell fresh.

  Yes

  No

  N/A

• HOH organized. All box tops cut.

  Yes

  No

  N/A

• All ceiling tiles and shields in good condition.

  Yes

  No

  N/A

• All side items hot (hourly temp check being completed) and made to spec.

  Yes

  No

  N/A

• Food seasoned correctly (burgers on flat top, other meats off the grill, onion rings and fries after cooking)

  Yes

  No

  N/A

• All food garnished correctly (parsley, cheese, etc)

  Yes

  No

  N/A

• Spinach dip is executed properly.

  Yes

  No

  N/A

• Anticipation followed- no shagging.

  Yes

  No

  N/A

• Pick out and weigh 5 different prepped items (salmon, broccoli, pasta, etc) and list the results of your findings.

  Yes

  No

  N/A

• Croissant pars in place and utilized. Are we following the 2 rack procedure?

  Yes

  No

  N/A

• Stocking charts in place and utilized.

  Yes

  No

  N/A

• Baker charts in place and utilized.

  Yes

  No

  N/A

• 'Over, Under' followed... Writing ticket times on each ticket... Staff 'Talking Ticket Times'

  Yes

  No

  N/A

Administration

• Mgr schedules written fairly, intelligently and posted on time.

  Yes

  No

  N/A

• All employee schedules posted by 5pm Thursday.

  Yes

  No

  N/A

• Safe audit conducted on EVERY visit.

  Yes

  No

  N/A

• Petty cash balanced on every visit & count sheet verified to $2500.

  Yes

  No

  N/A

• Deposit control form filled out and reconciled 100%.

  Yes

  No

  N/A

• Validate the past 30 days of HAACP/Critical/Line Checks/Temp Checks

  Yes

  No

  N/A

• Tip share 'At a Glance' and 'Exception Sheet' utilized and working.

  Yes

  No

  N/A

• Steve's 'Food, Liquor and Labor' cost sheets utilized and working.

  Yes

  No

  N/A

• Audit and reconcile the 'Voids' from at least 2 days. What did you find?

  Yes

  No

  N/A

• Pull up 2 employee files. Was the 'Interview Form' used? Did the GM 'sign off'?

  Yes

  No

  N/A

Dining Room

• Managers in position- at HOST STAND and CA window- during peak times. Building real relationships with Guests

  Yes

  No

  N/A

• All tables in patio are 'diamond to diamond.'

  Yes

  No

  N/A

• Sugar caddies uniform: 10 sugar, 10 sweet and low, 4 Splenda, and 4 equal. Ketchup bottles and shakers are clean.

  Yes

  No

  N/A

• Audit 5 tables for gum under them.

  Yes

  No

  N/A

• All chairs free of dust (leg)

  Yes

  No

  N/A

• All picture frames, decor, wood work, plants, ledges are free of dust.

  Yes

  No

  N/A

• Paddle fans and ceiling fans free of dust, and in good condition.

  Yes

  No

  N/A

• All windows and glass clean

  Yes

  No

  N/A

• All mini blinds angled correctly at 45 degrees. Window sills clean?

  Yes

  No

  N/A

• All light bulbs working & pointed in correct direction. BE THE GUEST at a table... Sit down at various tables and see how the lights look. Do they shine on you? Do they hit all the pictures?

  Yes

  No

  N/A

• All vents free of dust?

  Yes

  No

  N/A

• Floors clean & free of debris during shift.

  Yes

  No

  N/A

• Peak shifts staffed to par- no false waits.

  Yes

  No

  N/A

• No more than 12 guests (if possible) for a server at any time. Observing more than one table, more than one server.

  Yes

  No

  N/A

• All booth backs and seats free of tears/stains.

  Yes

  No

  N/A

• Table tops clean and in good condition.

  Yes

  No

  N/A

• All POS stations clean, free of clutter

  Yes

  No

  N/A

• No straws, take out boxes, etc in dining room.

  Yes

  No

  N/A

• Fish tank clean and clear.

  Yes

  No

  N/A

• Do a booth cleaning audit. Pull out a booth in the atrium, bar area and another part of dining room from wall. Lift up seat cushion and also check by wall for cleanliness.

  Yes

  No

  N/A

Guest restrooms in FOH and Employee restroom in HOH

• All counters dry and clean. Mirrors are clean.

  Yes

  No

  N/A

• Toilet seats intact and not loose. Stall locks work. Seat covers stocked.

  Yes

  No

  N/A

• Walls are clean, free of graffiti/writing.

  Yes

  No

  N/A

• Baby changers in good condition, cleaned and sanitized.

  Yes

  No

  N/A

• All vents are dust free.

  Yes

  No

  N/A

• Hot water is working. Fresh scent in restrooms.

  Yes

  No

  N/A

• Urinal screens fresh in men's rooms.

  Yes

  No

  N/A

DM Follow Up

• All negative guest comments responded to and resolved by GM. Coach/teach employees involved.

  Yes

  No

  N/A

• Positive comments receive a 'THANK YOU.'

  Yes

  No

  N/A

• Most recent secret shopper followed up on with GM. Did we coach/teach our employees how to prevent the issues in future?

  Yes

  No

  N/A

• How do our managers treat our team members?

  Yes

  No

  N/A

• Scheduling. Sales forecasted in HotSchedules. DM posts the schedules.

  Yes

  No

  N/A

• Are we staffed on the management team? Are we building our bench strength... Looking to the future growth.

  Yes

  No

  N/A

• FOH and HOH training programs in place. Most recent material from Office Depot filing cabinet used.

  Yes

  No

  N/A

• Followed up on most recent ECOSURE with GM.

  Yes

  No

  N/A