DO Store Visit

• Store

• Food cost

• Labor

• Secret shops

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager (s)

Building Exterior

• Outside entrance is clean, well kept and welcoming

  Yes

  No

  N/A

• No cigarettes or trash in parking lot or gum on sidewalks

  Yes

  No

  N/A

• Parking lot striping in good repair and no pot holes

  Yes

  No

  N/A

• Landscaping kept well manicured and free of trash

  Yes

  No

  N/A

• Patio furniture is clean and in good condition

  Yes

  No

  N/A

• Outdoor lighting and sign in good working order

  Yes

  No

  N/A

• Sidewalks are clean and free of stains

  Yes

  No

  N/A

• Windows and ledges are clean

  Yes

  No

  N/A

Dining Room

• All lights are on and working properly

  Yes

  No

  N/A

• Hostess stand is well organized and menus/promo cards clean

  Yes

  No

  N/A

• Tables and chairs are in good condition and wiped down properly

  Yes

  No

  N/A

• Tables don't wobble and free of gum

  Yes

  No

  N/A

• Condiment holders are clean, free of rust and stickers in good condition

  Yes

  No

  N/A

• Floors properly cleaned with no build up in corners

  Yes

  No

  N/A

• Artifacts are in good repair and clean

  Yes

  No

  N/A

• Ceilings are clean including vents and speakers

  Yes

  No

  N/A

• Windows are clean, free of fingerprints and smudges

  Yes

  No

  N/A

• Beverage station is clean and organized

  Yes

  No

  N/A

• Computers, printers and check presenters are clean and organized

  Yes

  No

  N/A

• Bussers are on the floor and resetting tables in proper fashion

  Yes

  No

  N/A

• Bus carts are clean and organized

  Yes

  No

  N/A

Restrooms

• All lights are on and working properly

  Yes

  No

  N/A

• Mirrors are clean and streak free

  Yes

  No

  N/A

• Counter is clean and free of water

  Yes

  No

  N/A

• Floors, walls, partitions and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Paper towel dispensers and soap dispensers are in good working order and are properly stocked

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Bar

• All lights are on and working properly

  Yes

  No

  N/A

• Floors, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Liquor wine and beer are properly displayed and open wine dated

  Yes

  No

  N/A

• Bar line checks are complete

  Yes

  No

  N/A

• Bar top is clean and free if dirty dishes, water and clutter

  Yes

  No

  N/A

• Menus are available to the guest

  Yes

  No

  N/A

• Mug chillers stocked properly for air flow and red light/green light being executed

  Yes

  No

  N/A

• Sodas are calibrated correctly

  Yes

  No

  N/A

• Ice scoop is used when filling cups with ice, stored properly

  Yes

  No

  N/A

• Beer is at 29 degrees

  Yes

  No

  N/A

• Glassware is clean, spotless, dry and frozen where applicable

  Yes

  No

  N/A

• Game on beer

  Yes

  No

  N/A

• Supply levels (glassware, buckets, ect) are adequate for business

  Yes

  No

  N/A

• Bar terminal works and is in good condition

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

• Beer taps are clean and working properly

  Yes

  No

  N/A

Expo area

• All lights are on, covered and working properly

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Tables are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Warmers are in good condition, working properly and holding correct temperatures

  Yes

  No

  N/A

• Shelves are clean, in good condition and are free of food debris

  Yes

  No

  N/A

• Coolers are holding proper temperature and are in good working order, with thermometer

  Yes

  No

  N/A

• Drinks have lids and are all below product

  Yes

  No

  N/A

• Hand sinks are clean, stocked, and in good working condition

  Yes

  No

  N/A

• Utensils are in good working order, present and used

  Yes

  No

  N/A

• Plateware is in good condition, stocked, clean and stored in a sanitary way

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

Cook line

• All lights are on, covered, and working properly

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Sanitizer buckets present, labeled and changed every 4 hours

  Yes

  No

  N/A

• Tables are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Shelves are clean, In good condition, and are free of food debris

  Yes

  No

  N/A

• Coolers are holding proper temperature and are in good working order, with thermometer

  Yes

  No

  N/A

• Coolers are clean, no food debris or standing water

  Yes

  No

  N/A

• Fryer is in good condition, working properly, and holding correct temperature

  Yes

  No

  N/A

• Grease is rotated correctly

  Yes

  No

  N/A

• Flat-top is in good condition, working properly, and holding correct temperature

  Yes

  No

  N/A

• Hoods are clean, working properly, and have all filters

  Yes

  No

  N/A

• Floors and drains are clean and drains have covers

  Yes

  No

  N/A

• Range is in good condition, all burners and oven light work properly, and cleaned regularly

  Yes

  No

  N/A

• Utensils are in good working order, present and used

  Yes

  No

  N/A

• All Builds and Recipes are current and in use

  Yes

  No

  N/A

• Plateware is in good condition, stocked, clean and stored in a sanitary way

  Yes

  No

  N/A

• All Builds and Recipes are current and in use

  Yes

  No

  N/A

• Gloves being worn at all times

  Yes

  No

  N/A

Dish area

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

• Tables are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Dish machine is clean, in good condition, and water is changed out every 2 hours

  Yes

  No

  N/A

• Clean dishes are stored in a sanitary way

  Yes

  No

  N/A

• Dirty dishes are stacked and organized

  Yes

  No

  N/A

• Proper chemical test strips are available and used

  Yes

  No

  N/A

• Dish machine reaches proper temperature

  Yes

  No

  N/A

Facilities-Walk-In/Freezer Cleanliness

• Speed racks are clean, in good condition, and are free of food debris

  Yes

  No

  N/A

• Cooler and Freezer are holding proper temperatures and are in good working order, thermometer present and working

  Yes

  No

  N/A

• Items are labeled with the date they were received

  Yes

  No

  N/A

• Product has the correct rotation FIFO/not out of date

  Yes

  No

  N/A

• No foul odors are present

  Yes

  No

  N/A

• Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  Yes

  No

  N/A

Ice Machine

• Door in good repair and kept closed when not in use

  Yes

  No

  N/A

• Ice scoop is stored properly

  Yes

  No

  N/A

• Machine is making adequate ice

  Yes

  No

  N/A

• Ice Buckets are clean and hanging upside down

  Yes

  No

  N/A

• Floor and drain are clean and free of debris

  Yes

  No

  N/A

• Inner walls and chute are clean and on scheduled deep cleans

  Yes

  No

  N/A

Food and Beverage-Linechecks

• All line checks are performed by manager or certified shift leader and completed thoroughly

  Yes

  No

  N/A

• Temps taken on all hot and cold items, recorded on line check sheet; portioning is consistent

  Yes

  No

  N/A

• Linecheck is the most current update available

  Yes

  No

  N/A

• Completed Linecheck is filed and held on-hand as a record for 7 days

  Yes

  No

  N/A

• Product properly labeled, dated, and rotated; shelf lifes adhered to

  Yes

  No

  N/A

• Cold well pans 1" below rim; amounts of product accurate for shift/day of week

  Yes

  No

  N/A

Heart of house and back dock

• Dumpster area kept clean and lid is closed

  Yes

  No

  N/A

• Linen bags stacked neatly

  Yes

  No

  N/A

• Back dock concrete is clean and free of debris

  Yes

  No

  N/A

• Locker area is clean and organized

  Yes

  No

  N/A

• Mop sink is clean and chemicals organized

  Yes

  No

  N/A

• BIB rack is clean and boxes are off the floor

  Yes

  No

  N/A

• Red, Blue and Green is in use and organized

  Yes

  No

  N/A

Walk in beer cooler

• Beer line cleaning sheet is posted and up to date

  Yes

  No

  N/A

• Beer lines are labled and accurate

  Yes

  No

  N/A

• Bar fruit is washed and stored in lexans

  Yes

  No

  N/A

• Floor is clean and no boxes on the floor

  Yes

  No

  N/A

Fry Station

• Cheese bites all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Fried pickles all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Wings all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Chicken strips all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Fries all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

Sandwich Station

• Fish Tacos all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• BLT all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Man Burger all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Quesadillas all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

Flattop Station

• Philly all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Hangover Burger all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Burger all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Quesadillas all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

Grill Station

• Chicken Ranch all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Chipotle Chicken all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Meat Loaf all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Flatiron all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

Window Station

• Chicken Fried Chicken all components prepped/stored correctly ( plated and presented correctly)

  Yes

  No

  N/A

• Sliders all components prepped/stored correctly (plated and presented correctly)

  Yes

  No

  N/A

• Chipotle Chicken all components prepped/stored correctly (plated and presented correctly)

  Yes

  No

  N/A

• Pot Roast all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

Salad Station

• Proper salad mix being used and portioned (spinach, romaine, leaf lettuce 1" squares)

  Yes

  No

  N/A

• Cobb Salad all components prepped/stored correctly (plated and presented correctly)

  Yes

  No

  N/A

• Steak Salad all components prepped/stored correctly (plated and presented correctly)

  Yes

  No

  N/A

• Side Salad all components prepped/stored correctly (plated and presented correctly)

  Yes

  No

  N/A

Saute` Station

• Green Beans all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Vegetables all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Chipotle topping all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

• Meat loaf topping all components prepped/stored correctly (fired, plated and presented correctly)

  Yes

  No

  N/A

Ambiance

• Lighting is at the appropriate level for time of day

  Yes

  No

  N/A

• Music is at the appropriate volume and is appropriate content

  Yes

  No

  N/A

• TVs are set to a good mix of channels and TPTV is present throughout the dining room

  Yes

  No

  N/A

• HVAC is set to the appropriate level

  Yes

  No

  N/A

Image and Grading

• Shift Card is in proper use for shift execution and grading

  Yes

  No

  N/A

• Ranking Report hanging in view and up date

  Yes

  No

  N/A

• Tone Rankings hanging in the office and done bi-weekly

  Yes

  No

  N/A

• Calibration sheet completed on time and miscasts less than 5%

  Yes

  No

  N/A

• Recruiting plan is place

  Yes

  No

  N/A

TPGs at the Door

• Twin Peaks Welcome! Guests are greeted at the door with energy and enthusiasm

  Yes

  No

  N/A

• Take the Tour! Enthusiastically seating guests and informing them

  Yes

  No

  N/A

• Tempt them for More! Energetic good byes and big smiles

  Yes

  No

  N/A

TPGs on the Floor

• Touch Down and Tap In! Coaster greets within 1 minute

  Yes

  No

  N/A

• Touch Down and Tap In! Suggestive selling and promo card

  Yes

  No

  N/A

• Tease Your Table! Get drinks within 3 minutes and bring condiments/app plates before order comes

  Yes

  No

  N/A

• Tease Your Table! Tease tables while writing down order

  Yes

  No

  N/A

• Triple Threat - The 3 S's. Sitting , Schmoozing and Selling with all tables

  Yes

  No

  N/A

• Twinwork being used to deliver food in less than 10 minutes, check backs and pre-bussing

  Yes

  No

  N/A

• Turn em Into Fans! While check and changing leaving lasting impressions

  Yes

  No

  N/A

TPGs at the Bar

• Welcome Home! Introduce themselves and other TPGs behind the bar in 60 seconds while suggesting drinks

  Yes

  No

  N/A

• Welcome Home! Ringing in drinks before bringing and keeping tabs in front of all guests

  Yes

  No

  N/A

• Take Center Stage. Connecting with guests by teaming up and interacting using PEAKS service and serving Game On Beer

  Yes

  No

  N/A

• Follow Up! Always having full drinks, full bellys and conversations going at the bar

  Yes

  No

  N/A

• Follow Up! Being responsible with alcohol service

  Yes

  No

  N/A

Floor Management (shift awareness)

• TPG floor coverage. Plaid is visible in all areas on the floor

  Yes

  No

  N/A

• Coaching is being used on the floor throughout the shift to maximize guest experience

  Yes

  No

  N/A

• Positive feedback is being used on the floor throughout the shift to maximize the TPGs

  Yes

  No

  N/A

• Follow Up! Always having full drinks, full bellys and conversations going at the bar

  Yes

  No

  N/A

• Guest Awareness. Knowing the guests total experience. Able to spot issues that need attention

  Yes

  No

  N/A