DM Visit San Tex

• Restaurant Number

• Restaurant Manager

• Conducted on

  Date

• Prepared by

Exterior-Clean and in Good Repair

• Entry slab and side walks

  Yes

  No

  N/A

• Drove thru slab, walls, ledges, graffiti free

  Yes

  No

  N/A

• Menu boards, OCS, POP, bow flags and banner

  Yes

  No

  N/A

• Windows, ledges and doors

  Yes

  No

  N/A

• Dumpster gates and enclosure

  Yes

  No

  N/A

• Landscaping and planters

  Yes

  No

  N/A

• Parking lot free of trash and in good repair

  Yes

  No

  N/A

• Lighting and signage

  Yes

  No

  N/A

• Trash not overflowing

  Yes

  No

  N/A

• Building exterior

  Yes

  No

  N/A

• Cleaning routine in place

  Yes

  No

  N/A

Guest Areas-Clean and in Good Repair

• Dining room tables, chairs, and decor including bases and legs

  Yes

  No

  N/A

• Freestyle/Drink station and condiment area clean and nothing missing

  Yes

  No

  N/A

• Floors and baseboards

  Yes

  No

  N/A

• Walls and ceiling

  Yes

  No

  N/A

• Windows, window ledges and doors

  Yes

  No

  N/A

• Restrooms-cleaned, stocked and graffiti free

  Yes

  No

  N/A

• Music is on and at an appropriate volume?

  Yes

  No

  N/A

• Dining room is at an appropriate temperature?

  Yes

  No

  N/A

• Hanging lamps are clean and chains are dust free?

  Yes

  No

  N/A

• Front counters are clutter free?

  Yes

  No

  N/A

• Drink station is clean and stocked?

  Yes

  No

  N/A

• Kitchen view for guest organized, stainless wall behind fry bin clean, no stickers or tape residue, all stainless clean and polished?

  Yes

  No

  N/A

• Floors and tile coving 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

• All lights are working inside the restaurant?

  Yes

  No

  N/A

Scheduling, staffing, and training

• Is the store properly staffed for the rush today?

  Yes

  No

  N/A

• Review schedule (hours distributes for business needs)

  Yes

  No

  N/A

• No overtime scheduled

  Yes

  No

  N/A

• Is labor being met weekly/monthly

  Yes

  No

  N/A

• Review staffing

• Potential team leaders have certification date scheduled

  Yes

  No

• TM verifications begin some on the tablet and JIB food safety basics is 100% compliant

  Yes

  No

  N/A

• Schedule a TL with the trainer as needed

  Yes

  No

  N/A

• Hiring (there is a day scheduled for interviewing)

  Yes

  No

  N/A

Equipment

• How many working headsets in the restaurant and are in use? Explain if less than 3.

  1

  2

  3

  4

• BOH ice machine

  Yes

  No

• Batch toaster

  Yes

  No

  N/A

• Fryer 1, fryer 2

  Yes

  No

  N/A

• Fryer 3, fryer 4

  Yes

  No

  N/A

• Grill freezer

  Yes

  No

  N/A

• Grill refrigerator

  Yes

  No

  N/A

• Grill lanes all working

  Yes

  No

  N/A

• Fryer freezer 1

  Yes

  No

  N/A

• Fryer freezer 2

  Yes

  No

  N/A

• Fryer refrigerator

  Yes

  No

  N/A

• Shake machine

  Yes

  No

  N/A

• Shake mixer

  Yes

  No

  N/A

• Tea and coffee machine

  Yes

  No

  N/A

• DT pou

  Yes

  No

  N/A

• FC pou

  Yes

  No

  N/A

• Lobby AC

  Yes

  No

  N/A

• Kitchen AC

  Yes

  No

  N/A

• Walk- in cooler

  Yes

  No

  N/A

• Walk-in freezer

  Yes

  No

  N/A

• microwave 1/2

  Yes

  No

  N/A

• FOH ice machine

  Yes

  No

  N/A

• Round up toaster

  Yes

  No

  N/A

• Filter system

  Yes

  No

  N/A

Food Quality

• Proper timers are in use on PHU and UHC?

  Yes

  No

  N/A

• Assembly area, (Fresh and labeled, lettuce, tomatoes, bacon and cheese)

  Yes

  No

  N/A

• Walk-in prep labeled and fresh

  Yes

  No

  N/A

• Build to charts current and posted (EE knows how to use them)

  Yes

  No

  N/A

• Salads are of good quality and properly dated?

  Yes

  No

  N/A

• Prep list in use and prep is done

  Yes

  No

  N/A

• Fryer oil cleaning and filtered

  Yes

  No

  N/A

• Butter wheel toaster cleaned and Teflon I’m good repair

  Yes

  No

  N/A

Cash and theft

• Count the stand bank

  Yes

  No

• Review Cash & sales (shortages .05%)

  Yes

  No

• Delete terminated employees after pay period timekeeping has been submitted

  Yes

  No

• Verify all employees have a safe number and terminated EE are cleared out

  Yes

  No

• Cashier performance summary analyzed and posted with notes

  Yes

  No

• Review any outstanding theft on weekly dashboard

  Yes

  No

Back of the House

• Check organization and detail cleanliness of walls, equipment, drains, etc

  Yes

  No

  N/A

• Make to do list for cleaning

  Yes

  No

  N/A

• Ceilings and vents

  Yes

  No

  N/A

• Communication boards updated

  Yes

  No

  N/A

• Office, shelves, floors, walls are organized

  Yes

  No

  N/A

• Employee break area clean and organized

  Yes

  No

  N/A

• Stock room, floors, walls, organized

  Yes

  No

  N/A

• Refrigerator and freezer organized

  Yes

  No

  N/A

• shoe guards available

  Yes

  No

  N/A

• Fryer safety equipment available and in a designated area

  Yes

  No

  N/A

Food order

• Review food order set up (delete old product)

  Yes

  No

  N/A

• Review Food and P & S order to budgets

  Yes

  No

  N/A

• Please small wares order if needed

  Yes

  No

  N/A

• Review bread order

  Yes

  No

  N/A

Food Safety

• Hand wash timer on

  Compliant

  Non-Compiant

• Grill tool timer on

  Compliant

  Non-Compiant

• Sanitizer buckets 150-400

  Compliant

  Non-Compiant

• Hand sink ( hot water, soap, paper towel, trash can and gloves)

  Compliant

  Non-Compiant

• Chemicals in danger zone only

  Compliant

  Non-Compiant

• Food safety checklist book (check 5 days back)

  Compliant

  Non-Compiant

• Thermometer working properly & alcohol pads available

  Compliant

  Non-Compiant

• Blue bandaids Available must be covered with a glove

  Compliant

  Non-Compiant

• Hair restraints properly worn for grill, fryer or prep- EE caps, visor, and hair nets for mgr

  Compliant

  Non-Compiant

• No drains backed up, roaches, ants, termites, gnats or crickets

  Compliant

  Non-Compiant

• Final flip and visual check on all beef patties ( jumbo, regular and signature)

  Compliant

  Non-Compiant

• No bear hand or gloves contact with raw products ( raw meat, fish)

  Compliant

  Non-Compiant

• Hand wash(before you start working or after the using the restrooms)

  Compliant

  Non-Compiant

• Shake temp (probe) F/M/B 41 or less

  Compliant

  Non-Compiant

• Grill temp (beam) use butter 325 or higher

  Compliant

  Non-Compiant

• Rice temp (microwave with probe) 165 or higher

  Compliant

  Non-Compiant

• All refrigerators 41 or less

  Compliant

  Non-Compiant

• All freezers 20 or less

  Compliant

  Non-Compiant

Restaurant Focus

• Quick (all employees know window time goals)

  Compliant

  Non-Compiant

• Mystery shop (all employees are aware of requirements for shops

  Compliant

  Non-Compiant