Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Happy Satisfied Guests

  • Door staff giving sincere "Hi" and "Goodbye"?

  • Door staff observed smiling and friendly?

  • Any staff observed opening door for arriving or departing guest?

  • Were tables being ore-bused and bused in a timely fashion?

  • Servers observed with a smiling, friendly, hustling demeanor?

  • FOH Staff staying busy and not huddling in gossiping, off putting groups?

  • Were any servers overheard suggesting a specific appetizer, drink, and dessert?

Consistently Correct Product

General

  • Dough in date and proofed properly?

  • Cheese scale observed being used properly by all staff?

  • Were any other product control methods observed being used- such as a spoodle or mistake log?

Product to Standard

Pizza

  • Pizza # 1 - Made to standard?

  • Pizza #2 - Made to standard?

  • Pizza #3 - Made to standard?

  • Pizza #4 - Made to standard?

Appetizer, Salad, Pasta, Sandwich, Dessert

  • Item #1 - Made to standard?

  • Item #2 - Made to standard?

  • Item #3 - Made to standard?

  • Item #4 - Made to standard?

Constantly Clean & Safe Facility

Outside

  • Parking lot clean,free of debris, trash, curbs good?

  • Benches clean?

FOH

  • Floors clean of trash or food - under tables too?

  • Restrooms clean and free of odor?

  • Highchairs and booster seats clean and free of debris?

BOH

  • Even if busy are production areas clean and organized - especially where any guest can see?

  • Current days Daily Cleaning items being completed - AM signed off by manager?

  • Previous days Daily Cleaning List complete and signed off by both managers?

  • Specific Item #1- Clean to standard?

  • Specific Item #2 - Clean to standard?

Efficient, In-Control Labor

  • Store properly staffed for volume?

  • Staff focused on work - staying busy- no standing around?

  • Staff being cut in an appropriate manner?

Accurate, Timely Admin Duties (Manager)

  • Was manager in appropriate position in restaurant based on time and volume of business?

  • Did I observe manager make any table visits?

  • Has MOD ensured that all staff are following dress code?

  • Manager log being completed throughout shift?

  • BOH checklists being used?

  • FOH Checklist being used?

  • Temp log being used?

  • Manager logging info on Manager Log Back Page Standards?

  • Is the office clean and orderly?

Desirable Work Environment

  • Did I observe manager coaching, directing, giving any feedback to staff members?

  • Are all new staff being trained or observed properly by management?

  • Are managers demonstrating positive attitudes to encourage staff through the shift?

Lunch Standards

  • Pizza times observed in standard?

  • Salad times observed in standard?

  • Appetizer times observed in standard?

  • Pasta & Sandwich times in standard?

  • Food off counter standard being met?

  • Ticket to table 2 min or less standard being met?

MISC Items if Time

  • All prep dated/initialed?

  • Fruit and Veggies drained?

  • Lettuce in bucket and tables fresh - no brown?

  • No H/T over 5 days?

  • 57 dough trimmed properly?

  • Wines all pump sealed and dated?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.