Information

  • Restaurant Number

  • Restaurant Manager

  • Conducted on

  • Prepared by

Drive-Thru Visit

  • Was the parking lot clean upon arrival?

  • Greeted within 5 seconds at the speaker box?

  • Featured an item and introduced by name?

  • Used proper SMART selling technique?

  • Asked "Do I have your order correct on the screen?"

  • Provided a total and asked to pull forward?

  • Were the menu boards and directionals clean?

  • Drive-thru pad and window area is clean and organized?

  • Greeted within 5 seconds at the window?

  • Order was repeated?

  • Drink was provided right after accepting payment?

  • Provided a receipt?

  • Offered condiments, condiments placed on napkin at window sill once prepared?

  • Was asked "How was your service today?"

  • Was thanked and invited back?

  • Employee is friendly, engaging and smiling and in proper uniform?

  • Employee Name

  • Total DT time was less than 3:30 minutes? Include actual time.

  • Order was 100% accurate?

  • Proper bagging procedures were followed?

  • Sandwich was prepared properly and of good quality? What product?

  • Side item was prepared properly and of good quality? What product?

  • Tacos were prepared properly and of good quality?

  • Drink was prepared properly and of good quality? What product?

  • Dessert item was prepared properly and of good quality? What product?

Outside & Dining Room

  • Is proper POP displayed?

  • Dumpster area clean, lids closed, recycle boxes broken down, pallets secured?

  • Landscaping is fresh and inviting? ie. cigarette buts, trash etc.

  • Sidewalks are clean and in good repair?

  • Windows, window ledges and doors are clean? Window blinds are at the same level, up or down when appropriate.

  • Hours of Operations are properly displayed?

  • Building is clean?

  • Music is on and at an appropriate level?

  • Dining room is at an appropriate temperature?

  • Tables and chairs are clean and organized?

  • Ceiling vents are clean?

  • Drink station is clean and stocked?

  • Floors and baseboards are clean?

  • Guest are being greeted within 5 seconds at the front counter?

  • Employee is friendly, engaging and smiling and in proper uniform?

  • Employee Name

  • Proper SMART selling techniques are used at the front counter?

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

  • Table visits are conducted when appropriate?

  • Restrooms are cleaned and stocked?

  • All lights are working inside the restaurant?

Scheduling, Headsets and Pre-Shift Meeting

  • These 9 Items need to be verified immediately upon entering the BOH. Ensure the store has the proper staff. If not have the PIC get on the phone and get the proper staff necessary for a successful shift.

  • Is the store properly staffed for the rush today?

  • Are proper scheduling techniques being followed for the week?

  • How many employees are on the schedule for more than 30 hours?

  • How many Team Leaders are in development?

  • How many working headsets in the restaurant? Explain if less than 3.

  • Was the amount of headsets in use adequate for the shift?

  • Pre-Shift Meeting occurs? Pull employees together and have a quick pre-shift meeting; set goals.

JIB Systems

  • Items in this section should be evaluated on practicality, professional appearance, and functionality.

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

  • WSP charts used and proper guidelines are being followed?

  • Build to charts are updated and in use?

  • Prep chart is utilized daily?

Food Quality

  • Proper timers are in use on products?

  • Does the product quality and product match the timers in use?

  • Buns are within proper dates?

  • Salads are of good quality and properly dated?

  • All products were available for our guests?

  • Equipment is programmed properly for new product(s)?

Health, Safety and Cleanliness Items

  • HACCP is updated and properly completed?

  • Food Safety Knowledge Check of the PIC:<br>8 allergens to food <br>Ask various questions about Food Safety to include temps, corrective action etc.

  • Lettuce temperatures in range and proper procedures in place.

  • Previous Health Inspection violations have been corrected?

  • Inspect for pest activity; ask employees if they have seen any pests in the restaurant. <br>Personally inspect the facility for potential concerns using a flashlight.

  • Proper grill procedures being followed? Final flip and visual checks? Employee on grill knows proper patty temp?

  • Assembly, Grill & Fryer area is clean and organized?

  • All kitchen equipment is clean?

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

  • Prep area is clean and organized?

  • Stored dishes are clean?

  • Front Counter guest view is clean and organized?

  • Guest Service area on DT and FC are clean and organized?

  • Walk-in Cooler and Walk-in Freezer are clean and organized?<br>FIFO utilized, boxes dated.

  • Dry Storage area is clean and organized?<br>FIFO utilized, boxes dated.

  • Breakroom is clean, organized and inviting?

  • Manager's office is clean, organized and inviting?

Survey Items

  • How many working microwaves in the restaurant?

  • Safe is locked at all times?

  • Cash drops? Open drawers and verify contents.

  • All exterior lights are working? Lights are on at dusk and off at sunrise.

Restaurant Focus Areas

  • Speed of Service<br>Is the store currently achieving the goal according to every car report?

  • VOG <br>Do employees know where the store stands?

Signature

  • Person in Charge:

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.