duplicate

• STORE #

• TIME OF DAY/DAY OF WEEK

  Date

• DAY OF MONTH CONDUCTED

  Date

• AUDIT PREPARED BY

  Select Danny Nathan Kay JP Talon Todd Jennifer Allison Caleb Hannah jonathan Joe Seth

  • Danny
  • Nathan
  • Kay
  • JP
  • Talon
  • Todd
  • Jennifer
  • Allison
  • Caleb
  • Hannah
  • jonathan
  • Joe
  • Seth

• MANAGER/SUPERVISOR ON DUTY FOH

  Select JP Talon Jennifer Nathan Hannah Allison Caleb Kay

  • JP
  • Talon
  • Jennifer
  • Nathan
  • Hannah
  • Allison
  • Caleb
  • Kay

• MANAGER/SUPERVISOR ON DUTY BOH

  Select Danny Nathan Kay JP Talon Todd Jennifer Allison Caleb Hannah jonathan Joe Seth

  • Danny
  • Nathan
  • Kay
  • JP
  • Talon
  • Todd
  • Jennifer
  • Allison
  • Caleb
  • Hannah
  • jonathan
  • Joe
  • Seth

PRODUCT

COOKING & HOLDING PRODUCTS: COOKING CHICKEN

• ARE RAW CHICKEN PRODUCTS BROUGHT FROM THE BREADING TABLE AND COOKED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW HANDLED TONGS?

  Yes

  No

  N/A

• ARE FILETS POSITIONED CORRECTLY ON TIERED BASKET SHELVES WITH ROUGH SIDE FACING DOWN AND TIPS (NARROW ENDS) INTERLACED BUT NOT OVERLAPPING?

  Yes

  No

  N/A

• ARE RAW CHICKEN UTENSILS AND PANS HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS TIERED BASKET LOWERED, RAISED ABOUT 4" AND THEN LOWERED AGAIN INTO OIL?

  Yes

  No

  N/A

• IS BASKET HANDLE PROTECTED FROM CONTAMNATION WHEN NOT IN USE?

  Yes

  No

  N/A

• IS LID CLOSED PROMPTLY AND IS TIMER STARTED AS SOON AS LID IS CLOSED AND LOCKED?

  Yes

  No

  N/A

• ARE PRESSURE FRYER SHLEF AND OTHER CONTAMINATED SURFACES WIPED WITH CLEAN, DAMP, SANITIZED TOWEL AFTER COOKING CYCLE IS STARTED?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED FILET 165F WHEN REMOVED FROM OIL? (TEST 1 FILET).

  Yes

  No

  N/A

• IS CHICKEN COOKED UNDER PRESSURE, WITH NEEDLE REGISTERING IN THE GREEN ZONE, WHEN COOKING NORMAL TO FULL LOADS OF CHICKEN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED SPICY FILET 165F WHEN REMOVED FROM OIL? (TEST 1 SPICY FILET).

  Yes

  No

  N/A

• IS TIERED BASKET TILTED AND DRAINED BEFORE CHICKEN IS TRANSFERRED TO CHICKEN WARMING STATION?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED NUGGET 165F WHEN REMOVED FROM OIL? (TEST 1 NUGGET).

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED STRIP 165F WHEN REMOVED FROM OIL? (TEST 1 STRIP).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: COOKING WAFFLE FRIES

• ARE APPROPRIATE PORTIONS COOKED?

  Yes

  No

  N/A

• ARE FROZEN FRIES COOKED IMMEDIATELY AFTER PLACING THEM IN FRYER BASKETS?

  Yes

  No

  N/A

• IS BASKET OF FRIES DIPPED AND RAISED WHEN LOWERED INTO OIL?

  Yes

  No

  N/A

• AFTER COOKING FRIES, IS FRYER BASKET SHAKEN GENTLY OVER FRYER FOR A FEW SECONDS BEFORE FRIES ARE TRANSFERRED TO FRY WARMING STATION?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING WAFFLE FRIES

• ARE UNPACKAGED FRIES HELD IN HEATED DELIVERY CHUTES OF FRY WARMING STATION UNDER 2 MINUTES (120 SECONDS)?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, ARE ANY FRIES IN DUMP PAN REMOVED OR MOVED TO THE SIDE TO MAKE ROOM FOR FRESH BATCH OF FRIES?

  Yes

  No

  N/A

• IS HOLDING TIMER FOR BATCH OF FRIES UNDER 5 MINUTES (300 SECONDS)? (MEASURED FROM TIME FRIES ARE PLACED IN DUMP PAN UNTIL LAST OF FRIES IS SERVED).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: PROCESS FLOW ASSESSMENT: HOLDING CFA CHICKEN AND SANDWICHES

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED CFA CHICKEN FILETS HELD CORRECTLY AND WITHIN HOLDING TIME? (20MINS)

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, IS ANY UNASSEMBLED CFA CHICKEN REMOVED FROM HOLDING PAN BEFORE FRESHLY COOKED CFA CHICKEN IS ADDED TO PAN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET FROM THE CHICKEN WARMING STATION 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• IS UNASSEMBLED CFA CHICKEN FROM FRESHLY COOKED BATCH WITHIN HOLDING TIME WHEN ASSEMBLED INTO SANDWICHES?

  Yes

  No

  N/A

• ARE ALL CFA CHICKEN SANDWICHES FROM THE SAME BATCH CLEARLY MARKED?

  Yes

  No

  N/A

• IS MARKED SANDWICH SERVED OR REMOVED BY END OF HOLDING TIME?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING SPICY CHICKEN AND SANDWICHES (CURRENT STATE ASSESSMENT)

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED SPICY CHICKEN HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF SPICY CHICKEN IN THE CHICKEN WARMING STATION 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• ARE BAGGED SPICY SANDWICHES IN PASS-THRU CHUTES WITHIN HOLDING TIME (FROM TIME CHICKEN IS COOKED UNTIL SANDWICH IS SERVED)?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING STRIPS (PROCESS FLOW ASSESSMENT)

• ARE UNASSEMBLED STRIPS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, ARE ANY UNASSEMBLED STRIPS REMOVED FROM HOLDING PAN BEFORE FRESHLY COOKED STRIPS ARE ADDED TO PAN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED STRIPS IN CHICKEN WARMING STATION 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

• IS ALL STRIPS PANS IN USE SCANNED INTO AHA SYSTEM?

  Yes

  No

  N/A

• IS MARKED BOX OF STRIPS SERVED OR REMOVED AT OR BEFORE END OF HOLDING TIME?

  Yes

  No

  N/A

• ARE STRIPS WITHIN HODING TIME WHEN BOXED?

  Yes

  No

  N/A

• ARE ALL BOXED STRIPS FROM THE SAME BATCH CLEARLY MARKED WITH THE “S” TAB?

  Yes

  No

  N/A

HOT ENTREES: CFA SANDWICH - FINISHED PRODUCT

• IS SANDWICH PACKAGED AND FOLDED/SECURED PROPERLY?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET BUN COVERAGE STANDARD? (4INCHES)

  Yes

  No

  N/A

• IS CFA CHICKEN GOLDEN BROWN IN APPEARANCE (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET COATER COVERAGE REQUIREMENTS? (NO BARE SPOTS TOTALING TO THE SIZE OF A QUARTER)?

  Yes

  No

  N/A

• IS BUN UNDAMAGED, WHITE, BUTTERED AND TOASTED?

  Yes

  No

  N/A

• DOES CFA CHICKEN WEIGH @ LEAST 3.3 OZ? (RECORD WEIGHT).

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN CENTER OF BUN HEEL (UNDER FILET)?

  Yes

  No

  N/A

• IS WHITE BUN THE CORRECT SIZE? (Height range: 1 1/2 to 2 inches; Diameter range: 3 1/2 to 4.15 inches; Weight range: 1.8 to 2.20 oz)<br>

  Yes

  No

  N/A

• IS WHITE BUN BUTTERED CORRECTLY?

  Yes

  No

  N/A

• DOES BUN MEET TOASTING QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES CFA CHICKEN SANDWICH TASTE AND TEXTURE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS CFA CHICKEN POSITIONED WITH SMOOTH (ROUNDED) SIDE FACING UP?

  Yes

  No

  N/A

HOT ENTREES: NUGGETS - FINISHED PRODUCT

• ARE NUGGETS IN CORRECT BOX AND IS BOX CLOSED WITH CORRECT TAB PUSHED?

  Yes

  No

  N/A

• IS TEMPERATURE OF NUGGETS 145F OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

• DO NUGGETS MEET WEIGHT REQUIREMENTS? (5-count Nuggets: 2.8 oz minimum 8-count Nuggets:4.2 oz minimum 12-count Nuggets:6.2 oz minimum 30-count Nuggets:17.2 oz minimum)

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO NUGGETS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• DO NUGGETS MEET COATER COVERAGE REQUIREMENTS AND FREE OF LARGE BARE SPOTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO NUGGETS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MEDIUM MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

HOT ENTREES: STRIPS - FINISHED PRODUCT

• ARE STRIPS IN CORRECT BOX AND IS THE BOX CLOSED WITH THE CORRECT TAB PUSHED?

  Yes

  No

  N/A

• IS INTERNAL STRIP TEMPERATURE 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

• DO STRIPS MEET WEIGHT REQUIREMENTS? (2-count Chick-n-StripsTM:2.8 oz minimum 3-count Chick-n-StripsTM: 4.0 oz minimum 4-count Chick-n-StripsTM: 5.2 oz minimum).

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO STRIPS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• DO STRIPS MEET COATER COVERAGE REQUIREMENTS AND NO LARGE BARE SPOTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO STRIPS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

HOT ENTREES: SPICY SANDWICH - FINISHED PRODUCT

• IS SANDWICH PACKAGED AND FOLDED/SEALED PROPERLY?

  Yes

  No

  N/A

• IS SPICY FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF SPICY CHICKEN 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• DOES SPICY CHICKEN MEET BUN COVERAGE STANDARDS?

  Yes

  No

  N/A

• IS SPICY CHICKEN GOLDEN REDDISH-BROWN WITH VISIBLE FLECKS OF BLACK PEPPER (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• DOES SPICY CHICKEN MEET COATER COVERAGE STANDARDS (WITH NO BARE SPOTS TOTALING THE SIZE OF A QUARTER)?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED WHITE BUTTERED AND TOASTED BUN?

  Yes

  No

  N/A

• DOES COOKED SPICY CHICKEN WEIGH AT LEAST 3.7 OZ?

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN CENTER OF BUN (UNDER FILET)?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES SPICY SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS SPICY CHICKEN POSITIONED WITH ROUNDED SIDE UP?

  Yes

  No

  N/A

HOT ENTREES: GRILLED NUGGETS - FINISHED PRODUCTS

• ARE GRILLED NUGGETS PACKAGED IN A 4 OZ BOWL WITH LID?

  Yes

  No

  N/A

• IS 4 OZ BOWL FREE OF EXCESSIVE STAINS AND DRIPS?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF GRILLED NUGGETS 140F OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• ARE GRILLED NUGGETS LABLED WITH CORRECT COUNT BEFORE PLACING INTO CHUTES AREA?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO GRILLED NUGGETS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

COLD ENTREES: MARKET SALAD - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF GRILLED CHICKEN SLICES ON SALAD 41F OR LOWER? (TEST 2 SLICES OF CHICKEN ON 1 SALAD).

  Yes

  No

  N/A

• IS COLD, GRILLED CHICKEN POSITIONED/ARRANGED CORRECTLY?<br>

  Yes

  No

  N/A

• DO SLICES OF GRILLED CHICKEN MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO GRILLED CHICKEN SLICES WEIGH AT LEAST 3.0 OZ (RECORD WEIGHT).

  Yes

  No

  N/A

• DO BLUE CHEESE CRUMBLES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO STRAWBERRY HALVES/QUARTERS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BLUEBERRIES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO RED AND GREEN APPLE PIECES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES RED/GREEN CABBAGE BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BABY GREENS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES CHOPPED ROMAINE LETTUCE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS GRILLED MARKET SALAD ATTRACTIVELY PACKAGED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES MARKET SALAD MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

COLD ENTREES: COOL WRAP - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF CHICKEN IN WRAP 41F OR LOWER? (TEST 2 SLICES OF CHICKEN IN 1 WRAP).

  Yes

  No

  N/A

• IS WRAP FOLDED AND ROLLED CORRECTLY?

  Yes

  No

  N/A

• IS WRAP CORRECT LENGTH AND WIDTH?

  Yes

  No

  N/A

• DOES FLAXSEED FLAT BREAD (EXTERIOR) MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO GRILLED CHICKEN SLICES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO GRILLED CHICKEN SLICES WEIGH 3.O OZ? (RECORD WEIGHT)

  Yes

  No

  N/A

• DOES MONTEREY/CHEDDAR BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES RED CABBAGE/CARROT BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES WHOLE GREEN LEAF LETTUCE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS GRILLED CHICKEN COOL WRAP PACKAGED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES GRILLED CHICKEN COOL WRAP MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

SIDE ITEMS: WAFFLE FRIES - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF FRIES 170F OR HIGHER? (TEST 3 FRIES).

  Yes

  No

  N/A

• ARE BOTH FRY PACKAGES (1 SMALL AND 1 MEDIUM) FILLED CORRECTLY?

  Yes

  No

  N/A

• ARE BOTH ORDES OF FRIES PACKAGED CORRECTLY AND IS PACKAGING FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO FRIES MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE FRIES IN BOTH PACKAGES IN GOOD CONDITION?

  Yes

  No

  N/A

BEVERAGES: CARBONATED BEVERAGES - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF COCA-COLA 40F OR LOWER? (TEST 1 COCA-COLA FROM EACH DRINK TOWER).

  Yes

  No

  N/A

• DO BOTH CUPS OF COKE HAVE THE PROPER AMOUNT OF LIQUID?

  Yes

  No

  N/A

• ARE ICE AND BEVERAGES HANDLED/DISPENSED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• ARE ALL THREE BEVERAGES IN CORRECT CUPS, CLEAN AND FREE OF SPILLS WITH PROPERLY SEALED LIDS AND CORRECT DIMPLE DEPRESSED?

  Yes

  No

  N/A

• ARE ALL THREE BEVERAGES FILLED TO LIQUID FILL LINE (OR 1/4" BELOW TOP)?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES DIET COCA-COLA MEET TASTE REQUIREMENTS WITH NO OFF FLAVORS PRESENT?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES COCA-COLA MEET TASTE REQUIREMENTS WITH NO OFF FLAVORS PRESENT?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES DR. PEPPER MEET TASTE REQUIREMENTS WITH NO OFF FLAVORS PRESENT?

  Yes

  No

  N/A

SERVICE

CUSTOMER SERVICE: DRIVE - THRU SERVICE:

• WERE YOU GREETED APPROPRIATELY AND ASKED FOR YOUR ORDER WITHIN 5 SECONDS OF ARRIVAL AT SPEAKER?

  Yes

  No

  N/A

• WERE YOU GREETED WITH AN ENTHUSIASTIC TONE OF VOICE?

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY ORDER TAKER REPEATING THE ORDER TO YOU AND RELATING THE PRICE?

  Yes

  No

  N/A

• DID YOU HAVE A 30 SECOND OR LESS WINDOW WAIT TIME (PER WINDOW)?

  Yes

  No

  N/A

• DID TEAM MEMBER MAKE EYE CONTACT AS SOON AS YOU ARRIVED AT WINDOW?

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE?

  Yes

  No

  N/A

• WAS YOUR ORDER CONFIRMED AT WINDOW?

  Yes

  No

  N/A

• WHEN THANKED DID TEAM MEMBERS RESPOND WITH "MY PLEASURE"?

  Yes

  No

  N/A

• WAS YOUR ORDER ACCURATE AND SERVED WITH CORRECT PAPER GOODS, UTENSILS AND CONDIMENTS?

  Yes

  No

  N/A

• WERE YOU TREATED WITH AN ATTITUDE OF ATTENTIVE AND COURTEOUS SERVICE THROUGHOUT THE TRANSACTION?

  Yes

  No

  N/A

• WERE YOU AUTOMATICALLY GIVEN A RECEIPT?

  Yes

  No

  N/A

CUSTOMER SERVICE: TAKING ORDER AND ACCEPTING PAYMENT - CASHIER (INSIDE RESTAURANT)

• DID CASHIER IMMEDIATELY ACKNOWLEDGE CUSTOMER APPROACHING COUNTER? (OBSERVE 2 TRANSACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER SEEK TO MAKE EYE CONTACT AS CUSTOMER APPROACHED COUNTER AND DID TEAM MEMBE MAINTAIN APPROPRIATE EYE CONTACT APPROPRIATELY THROUGHOUT THE TRANSACTION? (SAME 2 COUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE APPROPRIATELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• WAS CUSTOMER GREETED APPROPRIATELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SPEAK WITH AN ENTHUSIASTIC TONE OF VOICE? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER IDENTIFY WHETHER CUSTOMER WILL DINE IN OR CARRY OUT?

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY REPEATING IT TO CUSTOMER AND WAS TOTAL COST RELATED POLITELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• WAS A RECEIPT AUTOMATICALLY GIVEN TO CUSTOMER, WITHOUT ASKING WHETHER CUSTOMER WANTS THE RECEIPT AND WITHOUT DRAWING ATTENTION TO SURVEY, IF PRESENT? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• IF THANKED BY CUSTOMER, DID TEAM MEMBER RESPOND WITH "MY PLEASURE"? (OBSERVE 2 INTERACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER BEGIN ORDER-TAKING PROCESS WITHIN 2 MINUTES (120 SECONDS) OF WHEN EACH CUSTOMER ENTERED THE LINE? (TIME 2 TRANSACTIONS).

  Yes

  No

  N/A

CUSTOMER SERVICE: FULFILLING ORDER - EXPEDITOR (INSIDE RESTAURANT)

• WERE TOW ORDERS PRESENTED APPROPRIATELY ON TRAYS? (OBSERVE 2 ORDERS, EACH INCLUDING AN ENTREE, A SIDE ITEM, AND A BEVERAGE).

  Yes

  No

  N/A

• WERE BOTH ORDERS ACCURATE? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

CUSTOMER SERVICE: PRESENTING AND CLOSING ORDER - SERVER (INSIDE RESTAURANT)

• DID TEAM MEMBER SEEK TO MAKE EYE CONTACT WHEN APPROACHING CUSTOMER, AND DID TEAM MEMBER MAINTAIN APPROPRIATE EYE CONTACT THROUGHOUT THE TRANSACTION? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE APPROPRIATELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SPEAK WITH AN ENTHUSIASTIC TONE OF VOICE? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID SERVER THANK GUEST SINCERELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• WERE BOTH CUSTOMERS SERVED IN 1 MINUTE (60 SECONDS) OR LESS, OR WAS REASON FOR DELAY EXPLAINED TO CUSTOMER, WITH AN APOLOGY? (TIME 2 TRANSACTIONS).

  Yes

  No

  N/A

APPEARANCE: APPEARANCE

• ARE ALL MALE TEAM MEMBERS WEARING THE CORRECT UPPER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WEARING CORRECT LOWER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN GOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING CORRECT UPPER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING CORRECT LOWER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN FOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS' UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS' LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE FEMALE TEAM MEMBERS' UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE FEMALE TEAM MEMBERS' LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS GROOMED AND IS JEWELRY (IF ANY) WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS GROOMED AND IS JEWELRY (IF ANY) WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

CUSTOMER ENVIRONMENT

RESTROOMS: SUPPLIES/ODORS

• ARE ALL NECESSARY SUPPLIES AVAILABLE?

  Yes

  No

  N/A

• ARE RESTROOMS FREE OF STRONG OR UNPLEASANT ODORS?

  Yes

  No

  N/A

RESTROOMS: FLOORS/BASEBOARDS/DRAINS

• ARE FLOORS, BASEBOARDS AND DRAINS CLEAN?

  Yes

  No

  N/A

• ARE DRAINS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE FLOORS, BASEBOARDS AND TILE GROUT WELL MAINTAINED?

  Yes

  No

  N/A

RESTROOMS: TRASH

• ARE TRASH/SANITARY NAPKIN RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES CLEAN?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: TABLES, CHAIRS, & HIGH CHAIRS

• ARE ALL TABLES AND CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE ALL TABLES AND CHAIRS WELL MAINTAINED?

  Yes

  No

  N/A

• IS AT LEAST ONE HIGH CHAIR PROVIDED IN DINING ROOM?

  Yes

  No

  N/A

DINING ROOM: CONDIMENT CENTER/DISPENSERS

• ARE CONDIMENT HOLDERS/BINS/DISPENSERS/COUNTER CLEAN AND WELL ORGANIZED?

  Yes

  No

  N/A

• ARE CONDIMENT HOLDERS/BINS/DISPENSERS/COUNTER WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: TRASH RECEPTACLES/STORAGE AREAS

• ARE TRASH RECEPTACLES AND STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES AND STORAGE AREAS WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: FLOORS/BASEBOARDS

• ARE FLOOR AND BASEBOARDS CLEAN?

  Yes

  No

  N/A

• ARE FLOOR AND BASEBOARDS WELL MAINTAINED?

  Yes

  No

  N/A

RESTAURANT EXTERIOR: LANDSCAPED AREAS

• ARE LANDSCAPED AREAS CLEAN?

  Yes

  No

  N/A

• ARE LANDSCAPED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

RESTAURANT EXTERIOR: PARKING LOT

• IS PARKING LOT CLEAN?

  Yes

  No

  N/A

DRIVE-THRU AREA: DRIVE-THRU MENU BOARD, SPEAKER, PRE-BOARD AND POP

• ARE DRIVE-THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES CLEAN AND INSTALLED CORRECTLY?

  Yes

  No

  N/A

• ARE DRIVE-THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES WELL MAINTAINED?

  Yes

  No

  N/A

• IS DRIVE-THRU PAD CLEAN?

  Yes

  No

  N/A

• ARE OUTDOOR POP MATERIALS CLEAN?

  Yes

  No

  N/A

• ARE OUTDOOR POP MATERIALS WELL MAINTAINED?

  Yes

  No

  N/A

STOREFRONT: INTERIOR MENU BOARDS

• ARE MENU BOARDS CLEAN?

  Yes

  No

  N/A

• ARE MENU BOARDS WELL MAINTAINED?

  Yes

  No

  N/A

BOH ENVIRONMENT

KITCHEN: BREADING TABLE 2.0

• IS THE BREADING TABLE 2.0 SURFACE FREE OF PLASTIC LINERS ?

  Yes

  No

  N/A

• WHAT IS THE TEMPERATURE OF THE LEFT TABLE?

• wHAT IS THE TEMPERATURE OF THE RIGHT TABLE?

• IS REFRIGERATED BREADING TABLE LID (OR ARE BREADING PAN LIDS) CLOSED WHEN BREADING TABLE IS NOT IN USE?

  Yes

  No

  N/A

• ARE BOTH MILK AND EGG WASH PAN WITH PERFORATED PAN KEPT PARTIALLY SUBMERGED?

  Yes

  No

  N/A

• ARE YELLOW GLOVES AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE THERE PANS IN EVERY POSITION, WITH NO GAPS?

  Yes

  No

  N/A

• ARE BAGS OF RAW STRIPS AND RQW NUGGETS HELD ACCORDING TO REQUIREMENTS IN BREADING TABLE REFRIGERATOR? ( NOT STORED IN PLASTIC)

  Yes

  No

  N/A

• DO BOTH SEASONED/SPICY COATER PANS MEET QUALITY REQUIREMENTS? ( TEMP, SHIFTED)

  Yes

  No

  N/A

• ARE SIFTER AND WIRE BASKET (FOR NUGGETS AND STRIPS) AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE SIFTER AND WIRE BASKET WELL MAINTAINED AND DAMAGE FREE?

  Yes

  No

  N/A

• IS THE LEANS IPAD TURNED IN AND WORKING?

  Yes

  No

  N/A

• ARE BREADER'S FOLLOWING LEANS IPAD QUANTITIES?

  Yes

  No

  N/A

• DOES BREADER HAVE A APRON ON?

  Yes

  No

  N/A

KITCHEN: THAW CABINET SINGLE

• IS THE EXTERIOR CLEAN?

  Yes

  No

  N/A

• IS THE THAW CABINET WELL MAINTAINED?

  Yes

  No

  N/A

• IS THE INTERIOR CLEANED AND WELL MAINTAINED WITH A WORKING LIGHT?

  Yes

  No

  N/A

• IS THERE A WORKING THERMOMETER PRESENT IN THAW CABINET?

  Yes

  No

  N/A

• ARE ALL RAW CHICKEN PRODUCTS STORED IN CLEAN PANS AND IS SPICY CHICKEN STORED WHERE IT WILL NOT DRIP ONTO REGULAR CHICKEN? ( SPICY BOTTOM)

  Yes

  No

  N/A

• ARE ALL PROTEINS LABELED WITH 96 HOUR LABEL (24 HOURS IF FILETED)?

  Yes

  No

  N/A

• ARE THERE ANY EXPIRED PROTEIN?

  YES

  NO

KITCHEN: THAW CABINET DOUBLE #1

• IS THE EXTERIOR CLEAN ?

  Yes

  No

  N/A

• IS THE INTERIOR CLEANED AND WELL MAINTAINED WITH A WORKING LIGHT?

  Yes

  No

  N/A

• IS THERE A WORKING THERMOMETER PRESENT IN THAW CABINET?

  Yes

  No

  N/A

• ARE ALL RAW CHICKEN PRODUCTS STORED IN CLEAN PANS AND IS SPICY CHICKEN STORED WHERE IT WILL NOT DRIP ONTO REGULAR CHICKEN? ( SPICY BOTTOM)

  Yes

  No

  N/A

• ARE ALL PROTEINS LABELED WITH 96 HOUR LABEL (24 HOURS IF FILETED)?

  Yes

  No

  N/A

• ARE THERE ANY EXPIRED PROTEIN?

  YES

  NO

• ARE ALL MARINATED PROTEINS LABELED CORRECTLY AND COVERED?

  Yes

  No

  N/A

KITCHEN: THAW CABINET DOUBLE #2

• IS THE EXTERIOR CLEAN ?

  Yes

  No

  N/A

• IS THE INTERIOR CLEANED AND WELL MAINTAINED WITH A WORKING LIGHT?

  Yes

  No

  N/A

• IS THERE A WORKING THERMOMETER PRESENT IN THAW CABINET?

  Yes

  No

  N/A

• ARE ALL RAW CHICKEN PRODUCTS STORED IN CLEAN PANS AND IS SPICY CHICKEN STORED WHERE IT WILL NOT DRIP ONTO REGULAR CHICKEN? ( SPICY BOTTOM)

  Yes

  No

  N/A

• ARE ALL PROTEINS LABELED WITH 96 HOUR LABEL (24 HOURS IF FILETED)?

  Yes

  No

  N/A

• ARE THERE ANY EXPIRED PROTEIN?

  Yes

  No

  N/A

• ARE ALL MARINATED PROTEINS LABELED CORRECTLY AND COVERED?

  Yes

  No

  N/A

KITCHEN: HAND WASHING STATION'S

• DO HAND SOAP AND HAND SANITIZER DISPENSERS AT KITCHEN HAND WASHING STATION HAVE CORRECT LABELS? (IF NOT CORRECT IMMEDIATELY)

  Yes

  No

  N/A

• IS THERE PAPER TOWELS IN EACH DISPENSER?

  Yes

  No

  N/A

• IS HAND WASHING SINKS USED FOR HAND WASHING ONLY?

  Yes

  No

  N/A

KITCHEN: ICE MACHINE

• IS INTERIOR OF ICE MACHINE CLEAN AND FREE OF MOLD?

  Yes

  No

  N/A

• IS ICE MACHINE WELL MAINTAINED?

  Yes

  No

  N/A

• ARE ICE SCOOP AND BUCKET CLEAN AND STORED CORRECTLY?

  Yes

  No

  N/A

• ARE ICE SCOOP AND BUCKET WELL MAINTAINED? ( NO MOLD BUILD UP IN HOLDER )

  Yes

  No

  N/A

• IS EXTERIOR OF ICE MACHINE CLEAN?

  Yes

  No

  N/A

WALK-IN REFRIGERATOR

• ARE ALL RAW CHICKEN PRODUCTS STORED BELOW COOKED AND READY-TO-EAT (RTE) FOOD, ON BOTTOM SHELVES AND IS SPICY CHICKEN STORED WHERE IT WILL NOT DRIP ONTO REGULAR CHICKEN?

  Yes

  No

  N/A

• DOES INTERNAL THERMOMETER SHOW CORRECT TEMPERATURE (35 - 38F)?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR CLEAN INSIDE AND OUT?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR WELL MAINTAINED?

  Yes

  No

  N/A

• IS ALL PRODUCT LABELED? PDF COPY

  Yes

  No

  N/A

• IS THERE AT LEAST 1 INCH OF SPACE BETWEEN COOL DOWN CHICKEN PANS?

  Yes

  No

  N/A

• IS ALL PRODUCT WRAPPED AND VENTED TO COOL PROPERLY?

  Yes

  No

  N/A

• IS MAC AND CHEESE STORED ON RACK ABOVE MILK AND EGG WASH?

  Yes

  No

  N/A

KITCHEN: REACH-IN REFRIGERATOR PRIMARY

• ARE ALL CONTAINERS IN GOOD CONDITION AND ARE PRODUCTS CLOSED/COVERED WITH LID SO THEY ARE PROTECTED FROM AIR AND CONTAMINANTS?

  Yes

  No

  N/A

• ARE ALL PRODUCTS IN REACH-IN REFRIGERATOR LABELED ACCORDING TO REQUIREMENTS AND WITHIN SHELF LIFE/HOLDING TIME PERIODS AND ARE THEY ROTATED ACCORDING TO THE FIFO ROTATION SYSTEM?

  Yes

  No

  N/A

• IS REACH-IN REFRIGERATOR FREE OF OFF-ODORS?

  Yes

  No

  N/A

• IS REACH-IN REFRIGERATOR CLEAN INSIDE AND OUT?

  Yes

  No

  N/A

• IS REACH-IN REFRIGERATOR WELL MAINTAINED?

  Yes

  No

  N/A

• DOES REACH-IN HAVE A WORKING THERMOMETER?

  Yes

  No

  N/A

KITCHEN: REACH-IN REFRIGERATOR SECONDAY

• ARE ALL CONTAINERS IN GOOD CONDITION AND ARE PRODUCTS CLOSED/COVERED WITH LID SO THEY ARE PROTECTED FROM AIR AND CONTAMINANTS?

  Yes

  No

  N/A

• ARE ALL PRODUCTS IN REACH-IN REFRIGERATOR LABELED ACCORDING TO REQUIREMENTS AND WITHIN SHELF LIFE/HOLDING TIME PERIODS AND ARE THEY ROTATED ACCORDING TO THE FIFO ROTATION SYSTEM?

  Yes

  No

  N/A

• IS REACH-IN REFRIGERATOR FREE OF OFF-ODORS?

  Yes

  No

  N/A

• IS REACH-IN REFRIGERATOR CLEAN INSIDE AND OUT?

  Yes

  No

  N/A

• IS REACH-IN REFRIGERATOR WELL MAINTAINED?

  Yes

  No

  N/A

• DOES REACH-IN HAVE A WORKING THERMOMETER?

  Yes

  No

  N/A

BOARDS: PRESSURE FRYERS

• ARE EXTERNAL SURFACES (INCLUDING LID, SPINDLE AND BODY) OF EACHHP PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE LEGS AND CASTER OF EACH HP PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE LEGS AND CASTER OF EACH HP PRESSURE FRYER WELL MAINTAINED?

  Yes

  No

  N/A

• ARE ALL FRYER BASKETS STORED EITHER IN FRYER OR ON RED FOOD TRAY (INCLUDES BOTH TIERED BASKET AND NUGGET BASKET)?

  Yes

  No

  N/A

• IS FRYER MAINTAINED ACCORDING TO REQUIREMENTS DURING THE DAY?

  Yes

  No

  N/A

• IS OIL LEVEL WITH FILL LINE IN PRESSURE FRYER WHEN HOT?

  Yes

  No

  N/A

• IS FIRE SUPPRESSION SYSTEM WELL MAINTAINED?

  Yes

  No

  N/A

• IS INTERNAL OIL TEMPERATURE IN PRESSURE FRYER 315F ( SPICY) / 325F (REGULAR) OR HIGHER?

  Yes

  No

  N/A

BOARDS: MERCO HOLDING STATION

• IS THE MERCO HOLDING STATION CLEAN? AND WELL MAINTAINED?

  Yes

  No

  N/A

• IS THE HOLDING PANS AND LIDS CLEAN AND WELL MAINTAINED?

  Yes

  No

  N/A

BOARDS: MERCO HOLDING STATION BREAKFSAT

• IS THE MERCO HOLDING STATION CLEAN? AND WELL MAINTAINED?

  Yes

  No

  N/A

• IS THE MERCO HOLDING STATION CLEAN? AND WELL MAINTAINED?

  Yes

  No

  N/A

BOARDS; MERCO HOLDING STATION BISCUIT AND MAC

• IS THE MERCO HOLDING STATION CLEAN? AND WELL MAINTAINED?

  Yes

  No

  N/A

• IS THE HOLDING PANS AND LIDS CLEAN AND WELL MAINTAINED?

  Yes

  No

  N/A

• IS MAC AND CHEESE PANS LINED WITH APPROVED LINERS?

  Yes

  No

  N/A

• iS MAC AND CHEESE PANS STORED IN ORANGE HANDLED HOLDER?

  Yes

  No

  N/A