DM Routine Visitation (Monthly) - V3

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for visit

  Select Routine Visit Follow up Visit Quick Shop

  • Routine Visit
  • Follow up Visit
  • Quick Shop

• 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?"<br>(18) Order confirmation system is lit up, and displaying orders as they are being keyed in.<br>(19) Speaker communication in drive thru is clear and easy to understand.<br>

  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?<br>(69) Products are wrapped neatly in the correct packaging and labeled/stickered appropriately (including special orders).

  Yes

  No

  N/A

• Employee Name

Image - Outside

• Was the parking lot and drive thru lane clean upon arrival?<br>(5) Drive thru lane is free of broken or missing items, safety hazards, excess rust, or graffiti.

  Yes

  No

  N/A

• Were the menu boards and directionals clean?<br>(6) Exterior signs and lighting are not damaged or missing, and do not present a safety hazard, no excess rust or graffiti and they are approved.<br>(17) Exterior menu boards are free of damaged or missing items, safety hazard, excess rust, or graffiti, and the late night menu is being display according to day part.

  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

• Building exterior and parking lot within standards, well lid and free of damged/missing items and safety hazards.<br>(1) The parking lot striping and handicapped graphics are visible.<br>(2) Parking lot is free of pot holes, cracks, standing water, or any other items that is a safety hazard.<br>(3) The outdoor dining area is free of damaged or missing items, safety hazards, excess rust or graffiti.<br>(4) The building exterior is free of damaged or missing items, safety hazards, and excess rust or graffiti.<br>(7) Exterior lights and signs as properly illuminated.

  Yes

  No

  N/A

• Is proper POP displayed and in good condition? Now hiring and all door signs look good? No handwritten signage?<br>(20) Exterior POP elements are free of wrinkles, tears, bubbles, damaged or missing items, safety hazards, and excess rust or graffiti.

  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?<br>(11) The dinning room temperature is (65-75 F). Check thermostat.

  Yes

  No

  N/A

• Tables and chairs are clean and organized?

  Yes

  No

  N/A

• Ceiling vents are clean?

  Yes

  No

  N/A

• Floors and baseboards are clean?

  Yes

  No

  N/A

• Drink station is clean and stocked?<br>(12) The drink station and condiment bar are free of damaged or missing items, safety hazards, and excess rust, or graffiti.

  Yes

  No

  N/A

• All lights are working inside the restaurant?<br>(8) Interior signs and lighting are free of damaged or missing items, safety hazards, excess rust, or graffiti and are approved.<br>(9) Interior signs and lighting are properly illuminated.

  Yes

  No

  N/A

• Are fixtures clean and in working conditions?<br>(10) The dinning room is free of damaged or missing items, safety hazards, and excess rust or graffiti.<br>(13) The dipping sauce bar is free of damaged or missing items, safety hazards, excess rust, or graffiti.<br>(14) The display case is free of damaged or missing items, safety hazards, excess rust, or graffiti.<br>(17) Interior menu boards are free of damaged or missing items, safety hazards, excess rust, or graffiti.<br>(20) Interior POP elements are free of wrinkles, tears, bubbles, damaged or missing items, safety hazards, and excess rust or graffiti.

  Yes

  No

  N/A

Image - Restrooms

• Restrooms are cleaned and stocked? - they are free of graffiti & bad/unpleasant odors and walls, floor and & coves are clean and in good condition.<br>(16) The restrooms sinks have hot water, and are stocked with toilet paper, paper towels or hand dryer and soap.

  Yes

  No

  N/A

• Ceiling vents are clean

  Yes

  No

  N/A

• Are fixtures clean and in working conditions?<br>(15) The restrooms are free of damaged or missing items, safety hazards, excess rust, or graffiti, and free of unapproved graphics or supplies.

  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 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

• PIC able to describe all "Criticals" of food safety (knows what to look for and how to take proper corrective action).<br> 1.-No hands are used to touch raw hamburger. (Meat tongs only. If employee is wearing gloves this is still considered substandard).<br> 2.-Final flip and visual check on all raw hamburger patties performed correctly and consistently (no pink or red meat); juices must be clear.<br> 3.-No employees are ill ( nauseous, vomiting, diarrhea or jaundice).<br> 4.-Hands must be washed only at the hand sink(s) using soap.<br> 5.-After using the restroom, employees wash hands twice (in the restroom and again upon entering the kitchen).<br> 6.-Employees wash hands at the beginning of the shift and after returning from break.<br> 7.-All employees including management inside the restaurant involved in food handling or preparation, ingredient prep, guest service and dishwashing <br> must wash their hands within 15 minutes of the timer going off. <br> 8.-The restaurant is free of any imminent health hazard while operating; a. No sewage/standing water present on floors; b. No water available; c. No <br> rodent/roach infestation; d. No unsanitary conditions; e. No power; f. No fire.

  Yes

  No

  N/A

• Are zip ties (where applicable) and white tips cut as per standards on ice tea dispenser(s).

  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?<br>(39) Products are never removed before timer sounds.<br>(41) Products are not sitting over the fryers or in a transfer pan getting cold.<br>(48) Flat grill presses are scraped, rotated and allowed to reheat for 2 min after each cook cycle.<br>(50) Patties are seared with sear tool after being placed on grill and timer button has been pressed.<br>(51) Grill is scraped after cook cycle is complete.<br>(52) Clamshell grill is scraped and Teflon squeegeed after every cook cycle.<br>(55) Grill products are flipped at the flip time (if applicable).<br>(56) Products are never removed before timer sounds.<br>(58) Products are not sitting on a spatula or in transfer pan getting cold.<br>(59) The hold/stage timer is activated immediately after products are placed in the holding/staging unit.<br>(61) Grill products/I gradients are discarded when hold/stage time expires.<br>(62) HELD/STAGED grill products are rotated correctly.<br>(63) HELD/STAGED grill products are held/staged as per recommended maximum quantities.<br>(65) No resetting of the timers without discarding product.<br>(72) Sandwiches are assembled according to procedures: No more than 4 at a time, per tray, per person working the assembly position.<br>(73) Bread is not toasted until protein is ready to assemble product.<br>(74) Protein is place on sandwich last, then immediately closed and wrapped.

  Yes

  No

  N/A

• Proper timers are in use on products?<br>(38) Cook timers are programmed correctly.<br>(40) HOLD/STAGE timers are programmed correctly.<br>(42) The hold/stage timer is activated immediately after products are in the holding unit.<br>(43) No products are held without a timer.<br>(44) HELD/STAGED products are rotated correctly (using FIFO).<br>(54) Cook timers are programmed correctly. <br>(57) HOLD/STAGE timers are programmed correctly.<br>(60) No products are held/staged without a timer.<br>

  Yes

  No

  N/A

• (64) Only approved, working holding/staging system units are in use.

  Yes

  No

  N/A

• Bacon procedures followed and prep adequate? <br>(75) Bacon is cooked according to procedures.<br>(76) Bacon is crispy.

  Yes

  No

  N/A

• Products within standards - look fresh, assemble and held properly?<br>(66) All ingredients and products meet visual quality starters or are labeled appropriately as required.<br>(67) All toasted products are warm, appropriate color, and texture.<br><br>

  Yes

  No

  N/A

• Sauces are in appropriate/correct bottles and tips? (Refer to bottle job aids).

  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<br>(46) Grill products are are appropriate color.

  Yes

  No

  N/A

• Burger seasoning chart posted and grill employee demonstrates proper seasoning technique.<br>(47) Patties are properly seasoned.

  Yes

  No

  N/A

• All buns are within proper dates, properly toasted and meeting quality standards?<br>(71) Bread products and biscuits are buttered before toasting.

  Yes

  No

  N/A

• Fryer products look appealing, cook and stage properly.<br>(33) Fryer products are of acceptable color.<br>(34) Fryer products are not smashed, broken or crumpled together.<br>(35) Tacos have enough lettuce - shell edges stand apart at top.<br>(36) Taco sauce - line across lettuce, edge-to-edge.<br>(37) Tacos are bagged correctly with no visible grease or sauce on exterior of bag.<br>(45) HELD/STAGED fryer products are held/staged as per recommended maximum quantities.<br>(65) No resetting of timers without discarding product.

  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

• (23) Fry bin/Fry holding station keeps food temperature at 140 degrees or higher.<br>(24) Pass-thru Warmer or Stone surface is hot and not broken.

  Yes

  No

  N/A

• All toasters clean, belts changed, and maintained correctly?<br>(25) Bread grillers and/or dual toasters are working properly.<br>(26) The Bread Griller or toaster's Teflon sheet does not have any tears.<br>(27) The Teflon sheet is free of excess carbon build up.<br>(28) Batch toasters are working properly and are free of broken or missing pieces.<br>(29) Batch toaster spatulas are free of excess carbon build up.<br>

  Yes

  No

  N/A

• Protein holding cabinet and microwaves clean and well maintained?<br>(30) Assembly Holding Units are functioning properly. Product temperature should be at least 140F.<br>(31) Protein Holding Cabinet is functioning properly. Products temperature should be at least 140F.<br>(32) Portable Food Warmer Units are functioning properly. Product temperature is at least 140F.

  Yes

  No

  N/A

• (21) Coffee Machines are working and free of broken or missing pieces.<br>(22) The coffee temperature is 178-201 degrees F.

  Yes

  No

  N/A

• (49) Carbon build up on presses does not cover more than 50% of the surface.<br>(53) Clamshell grill platens are maintained free of carbon build up and Teflon sheet used appropriately.

  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.<br>(68) Products are portioned and assembled correctly according to established build.

  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

• All products being properly defrost?<br>(70) Defrosting procedures are being followed appropriately for all frozen ingredients needing thawing.

  Yes

  No

  N/A

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

  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/ice machine and determine what time of day/ month they are regularly cleaned and sanitized.<br>(77) Ice machines are clean and free of mold.<br>(78) Drink nozzles are clean and free of mold.

  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

• Supporting media for "Notes-Miscellaneous-Other"

  Media

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

• (79) Is all restaurant equipment in use approved by JIB.

  Yes

  No

  N/A

• 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

Asset protection at a glance

• Is stand bank accurate?

  Yes

  No

  N/A

• $20 bills or higher are being secured in drop boxes and drop boxes are in good working conditions?

  Yes

  No

  N/A

• Restaurant keys in possession of PIC?

  Yes

  No

  N/A

• Is back door properly secured?

  Yes

  No

  N/A

Accident Prevention and best practices/certifications - Knowledge Check

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Why do we close/open doors slowly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Ask team member to give and explain at least 3 different best practices we do at jack to prevent slips & falls.<br> Best practices include but are not limited to:<br> Wearing slip resistant shoes<br> Having "wet floor" signs while moping and putting them away after floor is dry<br> Keeping walk-in freezer free of ice build-ups<br> keeping walkways free of trash, boxes, bread racks, debris, etc.<br> <br>

  Yes

  No

  N/A

• What is the safety topic of the month?

  Yes

  No

  N/A

• EE is able to describe and explain the tool(s) and its corresponding material we have in place to roll out the Monthly Safety Topics?

  Yes

  No

  N/A

• (80) EE is able to answer 5 questions from laminated certifications

  Yes

  No

  N/A

• 1.-

• 2.-

• 3.-

• 4.-

• 5.-

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

Summary

• Summary of the visit

Signature

• Person in Charge:

  Sign