DM Routine Visitation (Monthly)

• 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

Mystery Shop - DT

• 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

• 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 before collecting?

  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 EXPERIENCE today?"

  Yes

  No

  N/A

• Was thanked and invited back?

  Yes

  No

  N/A

• Total time less than 4 minutes?

  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

• Employee Name

Image - Outside

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

  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

• 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 and in good condition? 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

Make observations on the following guest service procedures throughout your visit.

• 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 suggestive or upsell to each guest?

  Yes

  No

  N/A

• Employee repeated order before collecting?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Employee thanked and invited customer back?

  Yes

  No

  N/A

• "table touching" is conducted when appropriate?

  Yes

  No

  N/A

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

  Yes

  No

• Employee Name

Image - DR

• 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

• All lights are working inside the restaurant?

  Yes

  No

  N/A

• Are fixtures clean in working conditions?

  Yes

  No

  N/A

Image - Restrooms

• Restrooms are cleaned and stocked?

  Yes

  No

  N/A

• Restrooms are free of graffiti?

  Yes

  No

  N/A

• Ceiling vents are clean

  Yes

  No

  N/A

• Restrooms are free of bad/unpleasant odors?

  Yes

  No

  N/A

• Floors and coves in clean and in good condition?

  Yes

  No

  N/A

• Walls clean and in good condition?

  Yes

  No

  N/A

• Are fixtures clean in working conditions?

  Yes

  No

  N/A

Maintenance and Repair List - Outside, Dining Room & Restrooms

• Outside elements are in good repair?

Outside

• Item

• Outside Items

  Media

• Dining room elements are in good repair?

Dining Room and Restrooms

• Item

• Add media

  Media

• Restroom elements are in good repair?

Dining Room and Restrooms

• Item

• Add media

  Media

Food Safety (as business dictates)

• HACCP is updated and properly completed for past 5 days?

  Yes

  No

  N/A

• Working thermometer available with backup?

  Yes

  No

  N/A

• PIC knows how to properly calibrate the thermometer?

  Yes

  No

  N/A

• PIC is physically able to demonstrate how to properly take critical temps of fryer, POU, walk ins, rice, fish, shake machine, smoothie machine, grill and patties?

  Yes

  No

  N/A

• PIC able to communicate how to properly take corrective actions (if needed) after taking temps.

  Yes

  No

  N/A

• Proper grill procedures being followed? Final flip and visual checks?

  Yes

  No

  N/A

• Hand wash timer is on and running at all times?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Complete, washed and air dried set of back up utensils available at all times?

  Yes

  No

  N/A

• Chemicals properly storage?

  Yes

  No

  N/A

• Store free of cross contamination risks?

  Yes

  No

  N/A

• PIC name

Food Quality - Kitchen / Fryers

• Proper grill/assembly procedures being followed?

  Yes

  No

  N/A

• Proper timers are in use on products?

  Yes

  No

  N/A

• Bacon procedures followed and prep adequate?

  Yes

  No

  N/A

• Products in assembly station within standards - look fresh, assemble and held properly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All Grill proteins look appealing, cook and stage properly.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All buns are within proper dates, properly toasted and meeting quality standards?

  Yes

  No

  N/A

• Fryer products look appealing, cook and stage properly.

  Yes

  No

  N/A

• Oil quality up to standards?

  Yes

  No

  N/A

Cleanliness - Kitchen / Fryer

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

  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

Food Quality - Prep

• Salads are of good quality and properly dated?

  Yes

  No

  N/A

• Setups weights are accurate? Spot check one of each setup for weight and quality and meet visual specifications per job aid.

  Yes

  No

  N/A

• No expired product? Proper dates and product rotation?

  Yes

  No

  N/A

• Prep conducted on a clean/sanitized surface?

  Yes

  No

  N/A

• Employee working on only one product at a time?

  Yes

  No

  N/A

• Products are being put back into refrigeration before 15 min?

  Yes

  No

  N/A

• All products being properly defrost?

  Yes

  No

  N/A

• All produce meet visual check?

  Yes

  No

  N/A

• All products were available for our guests?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Cleanlliness - Prep / BOH

• 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

• 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

• Floor, drains and ceilings are clean and in proper condition?

  Yes

  No

  N/A

• Walls and vents are clean and in proper condition?

  Yes

  No

  N/A

• Inspect for pest activity / potential concerns?

  Safe

  At Risk

  N/A

• Notes -Miscellaneous - Other

Maintenance and Repair List - Kitchen, Fryer, Prep and BOH

• Kitchen / Fryer elements/equipment are in good repair?

Kitchen

• Item

• Add media

  Media

• Prep elements/equipment are working properly and in good repair?

Equipment

• Item

• Add media

  Media

JIB Systems

• Is the store properly staffed for the rush today?

  Yes

  No

  N/A

• Build to charts are updated and in use? (Highlighted and crossed out)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Communication board is updated?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Previous Health Inspection posted and violations have been corrected?

  Yes

  No

  N/A

• Non-negotiables sign off sheet or job aid available?

  Yes

  No

  N/A

• Equipment maintenance chart available and in use?

  Yes

  No

  N/A

• Walk-thru chart available and in use by shift?

  Yes

  No

  N/A

• Oil calendar filled out, executed properly and understood by team?

  Yes

  No

  N/A

• Hourly sales and labor worksheet is being filled out?

  Yes

  No

  N/A

Job Aids

• Food safety cards available?

  Yes

  No

  N/A

• Prep set up job aids?

  Yes

  No

  N/A

• Assembly job aids - breakfast and lunch?

  Yes

  No

  N/A

• Batch toaster job aid?

  Yes

  No

  N/A

• Defrost and hold times

  Yes

  No

  N/A

• Fryer filtering job aid?

  Yes

  No

  N/A

• Fryer product quality job aid?

  Yes

  No

  N/A

• Laminated certifications and best practices?

  Yes

  No

  N/A

• Portioned weights job aid?

  Yes

  No

  N/A

• Sourdough and artisan bread job aid?

  Yes

  No

  N/A

• Taco acceptability chart jib aid?

  Yes

  No

  N/A

• Say yes to the guest - DT and Front Counter job aids?

  Yes

  No

  N/A

Accident Prevention - Knowledge Check

• What can happen to an employee that reports a fraudulent claim?

  Yes

  No

  N/A

• Why do we wear slip resistant shoes?

  Yes

  No

  N/A

• Why is it important to put away the "Wet Floor" signs after the floor is dry?

  Yes

  No

  N/A

• Why is it important to keep the walk-in freezer free of ice build-up?

  Yes

  No

  N/A

• Why is it important to wear the correct back support belt & wear it properly?

  Yes

  No

  N/A

• Why is it Important to keep walkways free of trash, boxes, bread racks, debris, etc.?

  Yes

  No

  N/A

• Why do we close/open doors slowly?

  Yes

  No

  N/A

• How far should the oil level be on fryers? Why?

  Yes

  No

  N/A

• Why don't we put frozen tacos in the fryers?

  Yes

  No

  N/A

• What is the proper way to use a box cutter?

  Yes

  No

  N/A

• Why don't put a knife in a sink full of water, dishes and detergent?

  Yes

  No

  N/A

Restaurant Focus Area Follow-up (root causes and action plan) - (list the JIB Systems that were not used effectively)

• Guest Service

• Cleanliness

• Food Safety

• Food Quality

• JIB Systems

Signature

• Person in Charge:

  Sign