Information
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Restaurant Number
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Restaurant Manager
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PIC
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Reason for visit
- Routine Visit
- Follow up Visit
- Quick Shop
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Conducted on
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Prepared by
DT Hospitality model and outside image -these are general guidelines. Service should be personalized and genuine
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Was the parking lot and drive thru lane clean upon arrival?<br>(6) Drive thru lane is free of broken or missing items, safety hazards, excess rust, or graffiti.
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"(1) GREETING AND CONNECT (within 5 seconds)"<br>-GENUINE welcome greeting making guest feel like at home<br>-undivided attention making guest truly feel like a VIP
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"(2) COMPLETE AND CONFIRM (make it a service)"<br>-listen to order; DO NOT INTERRUPT <br>-make recommendations (up sell). Make it a service using phrases like "can I, would you like me to, etc." Avoid, " will that be it, anything else, etc"<br>-ask for any desired condiments<br>-GENUINELY use power words like "absolutely, no problem, definitely, you bet, my pleasure, etc." <br>-confirm/repeat order
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Were the menu boards and directionals clean?<br>(7-8) Exterior signs and lighting are properly lit, free of damaged or missing, safety hazard, excess rust or graffiti.<br>(9) 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.
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Drive-thru pad and window area is clean and organized?
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"(3) RECONNECT AND RECONFIRM AT DT"<br>-greet and connect within 5 seconds<br>-make aye contact and smile<br>-repeat order, "let me make sure I have your order correct (repeat order), let see today you have (repeat order), etc."
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"(4) RECEIVE PAYMENT"<br>-give total, "that comes to (total), it will be (total), etc"<br>-acknowledge payment, "alright (total), out of (amount handed by customer)/will be on the card today"<br>-provide and count change back. Coins first then bills
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"(5) INFORM/EXCUSE, BAG & CHECK"<br>-communicate with guest on status of order/excuse your self if you have to leave the area/window. "I am going to check on your order, I will be right back"
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"(6) RECONNECT, RECONFIRM AND DELIVER" <br>-hand order out while smiling, making eye contact and describing what is on each bag. "So I've got a chicken sandwich and small fry on this bag. An order of bacon cheddar potato wedges and two tacos on this other bag as well as napkins, fork, taco sauce and ranch. Anything else I can get you/assist your with."
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"(7) SHOW YOUR GRATITUDE" <br>-make sure guest knows we TRULY appreciate their business<br>-always GENUINELY say thank you and invite guest to come back/make them believe you expect them back soon
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All visible employees meet grooming/uniform standards
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SOS meets Daypart goal
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Order was 100% accurate?
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Proper bagging procedures were followed? Product Hot, Fresh, and Presented well?<br>-great quality
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Employee Name
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Dumpster area clean, lids closed, recycle boxes broken down, pallets secured?
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Landscaping is fresh and inviting? ie. cigarette buts, trash etc<br>(3) landscaping is well maintained.
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Sidewalks are clean and in good repair?
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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>(4) The outdoor dining area is free of damaged or missing items, safety hazards, excess rust or graffiti.<br>(5) The building exterior is free of damaged or missing items, safety hazards, and excess rust or graffiti.<br>(25) The restaurant appears to be free of any explicit graffiti that can negatively affect guests. (This includes any offensive/obscene graffiti in guest facing areas).<br>
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Windows, window ledges and doors are clean? Window blinds are at the same level, up or down when appropriate.
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Is proper POP displayed and in good condition? Now hiring and all door signs look good? No handwritten signage?<br>(12) Exterior POP elements are free of wrinkles, tears, bubbles, damaged or missing items, safety hazards, and excess rust or graffiti.
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Hours of Operations are properly displayed?
FC Hospitality model and interior/restroom image -these are general guidelines. Service should be personalized and genuine
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"(1) GREETING AND CONNECT (within 5 seconds)"<br>-GENUINE welcome greeting making guest feel like at home<br>-undivided attention making guest truly feel like a VIP
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"(2) COMPLETE AND CONFIRM (make it a service)"<br>-listen to order; DO NOT INTERRUPT <br>-make recommendations. Make it a service using phrases like "can I, would you like me to, etc." Avoid, " will that be it, anything else, etc"<br>-ask for any desired condiments<br>-GENUINELY use power words like "absolutely, no problem, definitely, you bet, my pleasure, etc." <br>-confirm/repeat order
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"(4) RECEIVE PAYMENT"<br>-give total, "that comes to (total), it will be (total), etc"<br>-acknowledge payment, "alright (total), out of (amount handed by customer)/will be on the card today"<br>-provide and count change back. Coins first then bills
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"(5) INFORM/EXCUSE, BAG & CHECK"<br>-communicate with guest on status of order. "Your order will be out any second now, if you like go ahead have a seat and we will bring the order out to you "
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"(6) RECONNECT, RECONFIRM AND DELIVER"<br>-hand order out/take order to the table while smiling, making eye contact and describing what is on each bag/basket . "So I've got a chicken sandwich and small fry on this bag/basket. An order of bacon cheddar potato wedges and two tacos on this other bag/basket as well as napkins, fork, taco sauce and ranch. Anything else I can get you/assist your with."
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Music is on and at an appropriate level?
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Dining room is at an appropriate temperature?<br>(15) The dinning room temperature is (65-75 F). Check thermostat.
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Drink station is clean and stocked?<br>(16) The drink station and condiment bar are free of damaged or missing items, safety hazards, and excess rust, or graffiti.
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Tables and chairs are clean and organized?
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"(7) SHOW YOUR GRATITUDE"<br>-make sure guest knows we TRULY appreciate their business<br>-always GENUINELY say thank you and invite guest to come back/make them believe you expect them back soon
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Employee Name
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"table touching" is conducted when appropriate?
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Ceiling vents are clean?
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Floors and baseboards are clean?
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All lights are working inside the restaurant?<br>(13-14) Interior signs and lighting are properly lit, free of damaged or missing items, safety hazards, excess rust, or graffiti and are approved.<br>
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Are fixtures clean and in working conditions?<br>(15) The dinning room is free of damaged or missing items, safety hazards, and excess rust or graffiti.<br>(17) The condiment station and/or dipping sauce bar is free of damaged or missing items, safety hazards, excess rust, or graffiti.<br>(18) The display case is free of damaged or missing items, safety hazards, excess rust, or graffiti.<br>(20) Interior menu boards are free of damaged or missing items, safety hazards, excess rust, or graffiti.<br>(21) Interior POP elements are free of wrinkles, tears, bubbles, damaged or missing items, safety hazards, and excess rust or graffiti. <br>(25) The restaurant appears to be free of any explicit graffiti that can negatively affect guests. (This includes any offensive/obscene graffiti in guest facing areas).
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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>(19) The restrooms are free of damaged or missing items, safety hazards, excess rust, or graffiti, and free of unapproved graphics or supplies. The restrooms sinks have hot water, and are stocked with toilet paper, paper towels or hand dryer and soap.<br>(22) All restroom supplies are appropriately stocked.
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Are fixtures clean and in working conditions?<br>
Maintenance and Repair List - Outside, Dining Room & Restrooms
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Outside elements are in good repair?
Outside
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Item
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Outside Items
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(If anything was found from prior routine visit) was it fixed?
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Dining room elements are in good repair?
Dining Room and Restrooms
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Item
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Add media
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(If anything was found from prior routine visit) was it fixed?
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Restroom elements are in good repair?
Dining Room and Restrooms
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Item
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Add media
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(If anything was found from prior routine visit) was it fixed?
Food Safety (as business dictates)
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HACCP is updated and properly completed for past 5 days?
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Working thermometer available with backup?
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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?
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PIC able to communicate how to properly take corrective actions (if needed) after taking temps.
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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.
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Are zip ties (where applicable) and white tips cut as per standards on ice tea dispenser(s).
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Proper grill procedures being followed? Final flip and visual checks?
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Hand wash timer is on and running at all times?
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Proper hand washing observed? Ask newest member of the team to demonstrate.
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Complete, washed and air dried set of back up utensils available at all times?
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Chemicals properly storage?
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Store free of cross contamination risks?
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PIC name
Food Quality - Kitchen / Fryers
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Proper grill/assembly procedures being followed?<br>(47) Flat grill presses are scraped, rotated and allowed to reheat for 2 min after each cook cycle. Carbon build up on presses does not cover more than 50% of the surface.<br>(48) Patties are seared with sear tool immediately after being placed on grill and timer button has been pressed, ensuring 100% of the patty surface touches the grill (ensure you hear the sizzle sound). Sear the patties in the same order that they were placed on the grill.<br>(49) Flat Grill or clamshell surface is scraped after cooking cycle.<br>(50) Clamshell Teflon squeegeed after every cooking cycle.<br>(51) Clamshell grill platens are maintained free of carbon build up.<br>(52) Grill products are flipped at the flip time (if applicable) and never removed before timer sounds. <br>(60) Sandwiches are assembled according to procedures: No more than 4 at a time, per tray, per person working the assembly position, proteins is placed on sandwich last, and are neatly wrapped in the correct packaging and labeled appropriately.<br>(61) Bread is not toasted until protein is ready to assemble product.
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Proper timers are in use on products?<br>(41 & 52) Fryer/grill COOK timers are programmed correctly.<br>(42 & 54) fryer/grill HOLD/STAGE timers are programmed correctly.<br>(55) The hold/stage timer is activated immediately after products are placed in the approved holding/staging unit. No products are held/staged without a timer. Grill products/ingredients are discarded when hold/stage time expires. Products are held/staged as per recommended maximum quantities. No resetting of timers without discarding product.<br><br>
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Bacon procedures followed and prep adequate? <br>(62) Bacon is crispy and firm with no burnt or blackened pieces. Bacon should not break into small pieces when handled.
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Products within standards - look fresh, assemble and held properly?<br>(56) All ingredients and products meet visual quality standards or are labeled appropriately as required.<br>(57) All toasted products are warm, appropriate color, and texture.<br><br>
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Sauces are in appropriate/correct bottles and tips? (Refer to bottle job aids).
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Proper egg procedures followed for cooking scrambled and fried eggs? Ask employee to demonstrate.
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All Grill proteins look appealing<br>(45) Grill products are are appropriate color. Do not appear undercooked or burnt.
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Burger seasoning chart posted and grill employee demonstrates proper seasoning technique.<br>(46) Patties are properly seasoned following the 0-1-2 procedures.
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All buns are within proper dates, properly toasted and meeting quality standards?<br>(59) Bread products and biscuits are buttered before toasting.
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Fryer products look appealing, cook and stage properly.<br>(37) Fryer products are of acceptable color.<br>(38) Fryer products are not smashed, broken or crumpled together.<br>(39) Tacos have enough lettuce - shell edges stand apart at top. Taco sauce - line across lettuce, edge-to-edge.<br>(40) Tacos are bagged correctly with no visible grease or sauce on exterior of bag.<br>(43) Fryer products are held and timed properly. Products are never removed before timer sounds. Products are not sitting over the fryers or in a transfer pan getting cold.<br>(44) held/staged products are totaled correctly (FIFO). The hold/stage timer is activated immediately after products are placed in the holding unit . No products are held without a timer. HELD/STAGED fryer products are held/stage as per recommended maximum quantities.
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Oil quality up to standards?
Cleanliness - Kitchen / Fryer
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Behind and under equipment is clean, grill flue is clean, hood vents are clean?
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Grill clean top to bottom and looking like a shiny fire engine?
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(27) Fry bin/Fry holding station keeps food temperature at 140 degrees or higher and French fries at a minimum temperature of 130.8.<br>
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All toasters clean, belts changed, and maintained correctly?<br>(28) Bread grillers and/or dual toasters are working properly and are free of any damaged or missing pieces. Teflon sheets must be the correct one. The Bread Griller or toaster's Teflon does not have any tears. The Teflon sheet is free of excess carbon build up.<br>(29) Batch toasters are working properly and spatulas are stored in the stand by chamber, not in cooking chamber.<br>(30) Batch toaster spatulas are free of excess carbon build up. Excess build up which one could feel with fingers is not acceptable, however, spatulas can turn brownish/black in color over time, which is acceptable.<br>
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Protein holding cabinet and microwaves clean and well maintained?<br>(31) Assembly Holding Units (AHU) are functioning properly. Product temperature should be at least 140F after prescribed holding times.<br>(32) Protein Holding Cabinet (PHC or UHC) is functioning properly. Products temperature should be at least 140F after prescribed holding times.<br>(33) Portable Food Warmer (PFW) Units are functioning properly. Product temperature is at least 140F after prescribed holding times.
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(26) Coffee Machines are working and free of broken or missing pieces. The coffee temperature is 178-201 degrees F.
Food Quality - Prep
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Salads are of good quality and properly dated?
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Setups weights are accurate? Spot check one of each setup for weight and quality and meet visual specifications per job aid.<br>(Products are portioned and assembled correctly according to established build).
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No expired product? Proper dates and product rotation?
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Prep conducted on a clean/sanitized surface?
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Employee working on only one product at a time?
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All products being properly defrost?<br>(58) Defrosting procedures are being followed appropriately for all frozen ingredients needing thawing.
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Products are being put back into refrigeration before 15 min?
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All produce meet visual check?
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All products were available for our guests?
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Check soda nozzles/ice machine and determine what time of day/ month they are regularly cleaned and sanitized.<br>(34) Ice machines are clean and free of mold.<br>(35) Drink nozzles are clean and free of mold.
Cleanlliness - Prep / BOH
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Stored dishes are clean and organized? Dish and prep area clean and organized!
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Break room is clean, organized and inviting? CBT is working, comfortable chairs etc.
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Dry storage is clean and organized? Walk in and freezer clean and organized?
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Mop sink and mop area clean and organized?
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Floor, drains and ceilings are clean and in proper condition?
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Walls and vents are clean and in proper condition?
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Inspect for pest activity / potential concerns?
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Notes -Miscellaneous - Other
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Supporting media for "Notes-Miscellaneous-Other"
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(If anything was found from prior routine visit) was it fixed?
Maintenance and Repair List - Kitchen, Fryer, Prep and BOH
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Kitchen / Fryer elements/equipment are in good repair?
Kitchen
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Item
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Add media
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(If anything was found from prior routine visit) was it fixed?
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Prep elements/equipment are working properly and in good repair?
Equipment
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Item
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Add media
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(If anything was found from prior routine visit) was it fixed?
JIB Systems
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(36) Is all restaurant equipment in use approved by JIB.<br>(101) Ask the manager or person in charge: " how do you use the holding systems to improve the guest experience?"
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Is the store properly staffed for the rush today?
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Build to charts are updated and in use? (Highlighted and crossed out)<br>(100) Ask a food prep EE "how do you use build to charts?"<br>
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Prep list is utilized daily? Prep job aids posted and readily available?
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Communication board is updated?
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(102) Ask the manager or person in charge to how you the workstation daily planner and ask them "how do you use it to help run your shifts?"
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Schedule posted on time and adequate part time staff to cover the needs of the business?
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Previous Health Inspection posted and violations have been corrected?
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Equipment maintenance chart available and in use?
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Walk-thru chart available and in use by shift?
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Oil calendar filled out, executed properly and understood by team?
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Hourly sales and labor worksheet is being filled out?
Job Aids
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Food safety cards available?
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Prep set up job aids?
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Assembly job aids - breakfast and lunch?
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Batch toaster job aid?
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Defrost and hold times
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Fryer filtering job aid?
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Fryer product quality job aid?
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Laminated certifications and best practices?
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Portioned weights job aid?
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Sourdough and artisan bread job aid?
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Taco acceptability chart jib aid?
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Say yes to the guest - DT and Front Counter job aids?
Asset protection at a glance
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Is stand bank accurate?
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$20 bills or higher are being secured in drop boxes and drop boxes are in good working conditions?
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Restaurant keys in possession of PIC?
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Is back door properly secured?
Accident Prevention and best practices/certifications - Knowledge Check
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What can happen to an employee that reports a fraudulent claim?
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Why is it important to wear the correct back support belt & wear it properly?
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Why do we close/open doors slowly?
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Why don't we put frozen tacos in the fryers?
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How far should the oil level be on fryers? Why?
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Why don't put a knife in a sink full of water, dishes and detergent?
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What is the proper way to use a box cutter?
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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>
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What is the safety topic of the month?
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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?
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(80) EE is able to answer 5 questions from laminated certifications
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Routine action plan (must cover all aspects of operations).
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Routine action plan (must cover all aspects of operations).
Follow up action plan (based on routine action plan)
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Follow up action plan (based on routine action plan)
Signature
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Person in Charge:
