DM Oct 2022 FSTP/Speed Academy

• Store #

  Select

• PIC

• Conducted on

  Date

• Prepared by

• Location
  Address

• Imminent Health Hazards(AF)

  At Standard

  Not at Standard

  N/A

• Crossing the Blue Door Wash Your HandsMake sure Food Safety Timers are on. (Handwash, Tools, and Sanitizer)(5pt)

  At Standard

  Not at Standard

  N/A

• Check Serve Safe Not Expired EE works at store. (1pt) Illness

  At Standard

  Not at Standard

  N/A

• Policy Visably Posted and no sick EE working (5pt)

  At Standard

  Not at Standard

  N/A

• Show and Know book present (3pt) /Bodily Fluid Clean up Kit (1pt)

  At Standard

  Not at Standard

  N/A

• FSC Book (3pt)

  At Standard

  Not at Standard

  N/A

• Receiving Log (3pt)

  At Standard

  Not at Standard

  N/A

• Ecolab book - has come to store 3 months

  At Standard

  Not at Standard

  N/A

• Check Sanitizer strength is 150-400ppm, test strips not expired, towel in bucket. Buckets labeled. (1,1pt)

  At Standard

  Not at Standard

  N/A

• Check 5 items at sink. Clean sink, hot and cold water, job aid, trash can, soap and towels. But nothing stocked in sink. (5pt)

  At Standard

  Not at Standard

  N/A

• Check all hot-holding s are running (5pt)

  At Standard

  Not at Standard

  N/A

• Check TPH timers are on (5pt)

  Select At Standard Not at Standard N/A

  • At Standard
  • Not at Standard
  • N/A

• Food contact surfaces, Dishes, Equipment, Prep Tools, and Backup Tools are clean. (3pt)

  At Standard

  Not at Standard

  N/A

• Food contact surfaces, Dishes, Equipment, Prep Tools, and Backup Tools are in good condition. (3pt)

  At Standard

  Not at Standard

  N/A

• Check 3 compartment sink is working properly including dispensers for soap and sanitizer. Water should reach 110F (120 CA) at 3 compartment sinks. (Dishwasher sanitizer strength 50-100ppm)(5pt)

  At Standard

  Not at Standard

  N/A

• Drains have 1-inch air gap, no standing water. Back flow devices installed (5pt)

  At Standard

  Not at Standard

  N/A

• Drains free of debris(3pt)

  At Standard

  Not at Standard

  N/A

• POU or Walk-in check: Are the gaskets and unit dirty? (3pt)

  At Standard

  Not at Standard

  N/A

• POU or Walk-in check: Are the gaskets torn? (1pt)

  At Standard

  Not at Standard

  N/A

• POU or Walk-in check: Is there a working dial thermometer in the warmest part of the unit? Is unit at correct temp? (3pt)

  At Standard

  Not at Standard

  N/A

• Product Temperatures(5pt): Is the food inside of the unit meeting the correct temperature? No Product outside longer than 40min. Proper thawing procedures followed.

  At Standard

  Not at Standard

  N/A

• Ice Machines (3pts) - Ice bin and lid clean clean, Ice bucket stored upside down, DT ice bin and lid clean

  At Standard

  Not at Standard

  N/A

• Beverage Dispensers

  At Standard

  Not at Standard

  N/A

• Contamination: Food or Packaging(5pt)

  At Standard

  Not at Standard

  N/A

• Storage: Food and Packaging (no raw products above ready to eat, no products exposed to air)(3pt)

  At Standard

  Not at Standard

  N/A

• Make sure no expired products. (3pt)

  At Standard

  Not at Standard

  N/A

• Did the PIC walk you through the travel path for bonus points?

• Ask The PIC what are the ongoing things to look out for during an audit. They are on the "stop" hand job aid with the blue and purple circles. Which ones did they know

  Check the ones they new

Hands Blue Bubble - Mark only if its within standard

• Story of Sam

• Hourly Handwash

• Gloves

• Personal Hygiene

• Personal Itmes

Food Purple Bubble - Mark only if its within standard

• Cooking Procedures

• Final Flip and Check

• Hot - Holding Units

• TPH Timers

• No food outside more than 40 min

• What is the A, B, C, and D of assembly? do your job, help others, clean and stock, dont you dare

  Yes

  No

  N/A

• MIC- What percent is coaching/direct procedures, food safety, monitors to ensure 5 sec great and order times and 30s drop times? 50%

  Yes

  No

  N/A

• MIC - What percent is HELP OTHERS? 50%

  Yes

  No

  N/A

• Why is it important to portion finger foods? So the MIC doesnt have to wash their hands if they have to drop finger foods when helping fryers.

  Yes

  No

  N/A

• "Without looking, where are your people?"

  Yes

  No

  N/A

• "Based of your forecasted sales how many people should you have?"

  Yes

  No

  N/A

• " What is in the PHU/UHC right now?"

  Yes

  No

  N/A

• "What is a zero on the build to chart?"

  Yes

  No

  N/A

• " What is your triangle?"

  Yes

  No

  N/A

• " What does stop and drop mean?"

  Yes

  No

  N/A

• " Where do you look at the monitor ? R or L"

  Yes

  No

  N/A

• "What does last one in first one out mean in WSP?"

  Yes

  No

  N/A

Friendly (ES2+)

• What is ES2+?

  Yes

  No

  N/A

• When do you do ES2+?

  Yes

  No

  N/A

• Is MIC ensuring ES2+ execution in the drive thru and the front?

  Yes

  No

  N/A

Accuracy (4 Points)

• What are the 4 points of Accuracy?

  Yes

  No

  N/A

• How many times do you confirm the order ? (on drive thru/front)

  Yes

  No

  N/A

• Is MIC ensuring that team is ensuring Accuracy on DT and Front Counter.

  Yes

  No

  N/A

Clean (2 Min Drill)

• What do you check on a 2 min drill?

  Yes

  No

  N/A

• How often should you do a 2 min drill?

  Yes

  No

  N/A

Observation

• 3 points - MIC is coaching, directing, and communicating to ensure 5 sec greet and order times and 30s drop times by managing the triangle. What are 5 sec greet times? What are 30 sec drop times? <br>

  Yes

  No

  N/A

• 3 points - MIC is in proper position including when helping others.

  Yes

  No

  N/A

• Workstation Planners Posted and In Use

  Yes

  No

  N/A

• PIC Planner Posted and in Use (# 1263)

  Yes

  No

  N/A

• WSP Chart Posted and Up to date

  Yes

  No

  N/A

• Quick Excellence Poster Posted / Updated with Goals (#4143)

  Yes

  No

  N/A

• Build to Charts Posted, Current, And replenished at 50%

  Yes

  No

  N/A