El Paso

• Unit Name

• Conducted on

  Date

• General Manager:

• Add signature

  Sign

Operational excellence

Facilities Maintenance

Exterior

• Landscaping attractive, free of debris, trimmed, no weeds, no dead bushes.

  Yes

  No

  N/A

• Verify lot is swept clean prior to opening for business, free of litter/debris/paper/bottles/cigarette butts/loose gravel/snow. Continued maintenance performed throughout hrs of operation. <br><br>

  Yes

  No

  N/A

• All handicap signs are posted at corresponding spaces, graffiti-free and ar in good repair. Posts straight, signage visible<br><br>

  Yes

  No

  N/A

• Banners not torn or dirty, suspended by all four corners, banner is parallel with ground level, all lettering is legible, spelled correctly and approved by appropriate FDA representative.

  Yes

  No

  N/A

• All exterior lighting and signage (including window decals) clean and in good repair,, (e.g. Light poles painted, free f debris). No burnt out light bulbs, all neon trim and LED lights in working order. To include reader boards or changeable letter signage is in good condition, spelling is correct, message current

  Yes

  No

  N/A

• Awnings, windows, paint, speakers clean and in good condition

  Yes

  No

  N/A

• ∙ Entrance area not stained, free of gum and debris, garbage can clean , doors, clean and in good condition

  Yes

  No

  N/A

• ∙ Dumpster, grease bin and fence free of trash around and underneath, container clean on outside, lids are closed with no holes. Compacter in good work

  Yes

  No

  N/A

• ∙ Stainless clean and in good repair including the flute, ashcan in place clean and surrounding area free of debris

  Yes

  No

  N/A

• ∙ Room free of debris, no leaks, water softener and sprinkler system in good condition. All items organized and clean, electrical panels not blocked.

  Yes

  No

  N/A

• ∙ Clean, no leaks/no debris/no grease or stains. Gutters and downspouts in good working condition, roof latch secured, exhaust hoods and have filters clean

  Yes

  No

  N/A

Dining room

• ∙ All windows, window ledges, blinds and glass door panes clean, all blinds pointing in the same direction

  Yes

  No

  N/A

• ∙ Walls, baseboards, ledges clean on all surfaces; all surfaces stained/painted completely and in good repair. Free of unused staples, nails or screws.

  Yes

  No

  N/A

• ∙ Floors, mats and drains clean, maintained and free of grease stains or odors

  Yes

  No

  N/A

• ∙ Pictures/artifacts and trophies clean on all surfaces.

  Yes

  No

  N/A

• ∙ Booths, benches clean on all surfaces, no rips or tears in booths.

  Yes

  No

  N/A

• ∙ Tables and tablecloths clean on all surfaces; finish not soiled or worn, free of gum underneath, leveled properly/professionally (not wobbly) and bases clean.

  Yes

  No

  N/A

• ∙ Chairs and bar stools clean on all surfaces and in good repair. Enough for each seat (e.g.. 4 top with 4 chairs, 6 top with 6 chairs)

  Yes

  No

  N/A

• ∙ High chairs/booster chairs cleaned, free of food or dirt, legs free of dirt/black marks. Proper amount of boosters. Highchairs clean, restraints are clean and in good repair.

  Yes

  No

  N/A

• ∙ Paper towel holders, salt and pepper shakers and caddies on all tables; clean and in good repair. All tables and booths set following the same organization.

  Yes

  No

  N/A

• ∙ Tiles and fans free of dust or water stains, no water damage.

  Yes

  No

  N/A

• ∙ All menus POP and catering shrine clean, free of BBQ sauce, menu edges not torn, etc. To include To Go menus and menu board, if present.

  Yes

  No

  N/A

• ∙ Host stand/area clean and clutter free; all surfaces stained/painted completely and in good repair. If present, flag bunting is clean and in good repair. Brochure rack stocked and clean

  Yes

  No

  N/A

• ∙ Take-out condiments/supplies, sodas and counters stocked, clean and organized with no expired product

  Yes

  No

  N/A

• ∙ All lights working (including any stair lights), and emergency lights, recessed light covers in place, fixtures secured tightly to ceiling.

  Yes

  No

  N/A

• ∙ Decorative, table and fixture lighting burning 100%. To include wall sconces, rope lights, chandeliers, etc.

  Yes

  No

  N/A

• ∙ Televisions are clean, dust free and in good working order. Music system working with proper levels

  Yes

  No

  N/A

• ∙ POS terminals, printers and telephones are clean and organized; all terminals are working , clean and in good repair.

  Yes

  No

  N/A

• ∙ All server stations clean and free of debris. Organized and uncluttered and stocked

  Yes

  No

  N/A

• ∙ Patio/porch area clean, swept, no debris, no grease stains, shift ready with furniture in good repair

  Yes

  No

  N/A

Women's restroom

• ∙ Adequate supplies of soap, towels, toilet tissue and baby changing liners, sanitary towels. Seat protectors stocked. No visible chemicals or tools (e.g. plunger).

  Yes

  No

  N/A

• ∙ Walls, baseboards, floors, doors, ceiling, vents, lights, drain covers, thresholds, door jams, kick plates clean and working properly. No missing décor. No graffiti.

  Yes

  No

  N/A

• ∙ Promotional material (if applicable) current.

  Yes

  No

  N/A

• ∙ Sinks, partitions, toilets, urinals, trashcans, mirrors, plumbing, soap and paper dispensers clean and in good repair. No debris on counters or floors. No water on counters.

  Yes

  No

  N/A

• ∙ Appropriate number and placement of paper towel dispensers/hand dryers, trash cans and soap dispensers.

  Yes

  No

  N/A

• ∙ Toilet seats secure. Baby changing table clean, secure, straps clean and not broken.

  Yes

  No

  N/A

• ∙ All toilets and sinks are properly sealed to the wall/floor. All grout is in good condition.

  Yes

  No

  N/A

• ∙ Free of foul odors.

  Yes

  No

  N/A

Men's Restroom

• ∙ Adequate supplies of soap, towels, toilet tissue and baby changing liners. Seat protectors stocked. No visible chemicals or tools (e.g. plunger).

  Yes

  No

  N/A

• ∙ Walls, baseboards, floors, doors, ceiling, vents, lights, drain covers, thresholds, door jams, kick plates clean and working properly. No missing décor. No graffiti.

  Yes

  No

  N/A

• ∙ Promotional material (if applicable) current.

  Yes

  No

  N/A

• ∙ Sinks, partitions, toilets, urinals, trashcans, mirrors, plumbing, soap and paper dispensers clean and in good repair. No debris on counters or floors. No water on counters.

  Yes

  No

  N/A

• ∙ Appropriate number and placement of paper towel dispensers/hand dryers, trash cans and soap dispensers.

  Yes

  No

  N/A

• ∙ Toilet seats secure. Baby changing table clean, secure, straps clean and not broken.

  Yes

  No

  N/A

• ∙ All toilets and sinks are properly sealed to the wall/floor. All grout is in good condition.

  Yes

  No

  N/A

• ∙ Free of foul odors.

  Yes

  No

  N/A

Bar Area

• ∙ Floors/baseboards/walls/stainless/drains/mats clean, no odor, good condition and free of dirt/debris, no missing/broken tile or missing grout, no sign of pests

  Yes

  No

  N/A

• ∙ bar sink, gaskets and thermometers clean, operates properly. (Blenders, drink machines, upright mixer, refrigeration, soda guns and holders, beer tower). If air tanks present, chained and secure.

  Yes

  No

  N/A

• ∙ All glassware sparkling clean and FDA approved. Fully stocked with back-ups.

  Yes

  No

  N/A

• ∙ Liquor bottles clean and wiped down. Pourers maintained, in good repair and in use.

  Yes

  No

  N/A

• ∙ Legal signs (e.g. liquor license, Born on Date calendar) current, posted in appropriate location and mounted professionally.

  Yes

  No

  N/A

Back of the House (B.O.H.)

Expo Area

• ∙ Equipment clean with thermometers, clean gaskets and working lights Clean on all surfaces including under drain pan, inside ice bin and behind unit. Lid available and closes properly, no missing nozzles. Include all dispensers in the restaurant.

  Yes

  No

  N/A

• ∙ Shelves, window, storage shelves, condiments, feasincluding undersides or edges of counters and shelves, and all hot/cold wells, are clean on all surfaces, no build-up sauce splatter or debris. This includes pass-through area in window.

  Yes

  No

  N/A

• ∙ Condiments labeled, clean (including lids). Stocked.

  Yes

  No

  N/A

• ∙ Proper supply of serving utensils and rolled silverware- enough for 3 turns.

  Yes

  No

  N/A

• ∙ Feasts stands appropriate per table count - 1 per 3 tables.

  Yes

  No

  N/A

• ∙ Muffin hotbox and gasket clean and in good repair.

  Yes

  No

  N/A

• ∙ FDA approved Kid's cups available and in use.

  Yes

  No

  N/A

• ∙ Coffee and tea machines (espresso, if applicable) clean on all surfaces, clean around nozzle, outside free of dirt. Calibrated to make a full cup of coffee. Hot plate and cups clean, no coffee stains.

  Yes

  No

  N/A

Line Area

Line refrigeration & reach in freezer 1 point each

• ∙ Refrigeration/freezer free of food debris, condensors coils, seals and gaskets in good repair

  Yes

  No

  N/A

Broiler 2 point each

• ∙ Clean on all surfaces, including drip pans, grates, jets, radiantly and knobs

  Yes

  No

  N/A

Toaster 2 point each

• ∙ Bun toaster clean and in good repair. Buns not sticking, backing up or burning.

  Yes

  No

  N/A

Fryers 2 point each

• ∙ Fryers, timers, filter system, oil caddy and baskets clean and in good repair. Regular cleaning/maintenance is apparent. Fryer test kit present.

  Yes

  No

  N/A

Hot holding box 2 point each

• ∙ Clean on all surfaces set to 170 temp, in good repair.

  Yes

  No

  N/A

Holding drawers, heat lamps & hot wells 2 point each

• ∙ Holding drawers and gaskets, heat lamps, hot wells clean and in good repair. No build-up inside of pan or outside of warmer(s).

  Yes

  No

  N/A

Ice cream freezer 1 point each

• ∙ Ice cream freezer clean, lid clean and seals, thermometer in place. Defrosted regularly and drip pan clean and working

  Yes

  No

  N/A

Ice machine 1 point each

• ∙ Ice machine clean on all surfaces, no rust or mold, lid kept closed, scoops and buckets clean, stored properly and upside-down, ice should be clear not cloudy

  Yes

  No

  N/A

Hood & filters 2 points each

• ∙ Prep and line hoods/filters/walls/drip pans clean with all lights workin, in place and in good condition. Hood system drawing properly and balanced.

  Yes

  No

  N/A

• ∙ All caps in place, free of grease, pipes in places and secured firmly to hood and equipment. Fires extinguishers charged, clean, current, secure and accessible.

  Yes

  No

  N/A

Microwaves 2 point each

• ∙ Clean inside and out, labeled and in good condition, filters clean, fan guards clean and in place. Handles clean and in good repair.

  Yes

  No

  N/A

Prep Area

Prep area and sinks 1 point each

• ∙ Sinks, prep tables, all food preparation and storage areas clean with zero leaks. No food build-up, wheels roll, drawers clean and work properly (where applicable).

  Yes

  No

  N/A

• ∙ Can opener, base, and base insert clean and in good working order.

  Yes

  No

  N/A

Hot box & Cook and hold 2 point each

• ∙ Hot boxes or cres cor clean on all surfaces and in good repair.

  Yes

  No

  N/A

Walk-in cooler/freezers and beer cooler (walk-in or reach-in) 1 point each

• ∙ Walk-in cooler door closed at all times, clean on all surfaces. Emergency release working; handle clean and not broken. Secondary thermometer in place. Gaskets clean and in good repair.

  Yes

  No

  N/A

• ∙ Light covers in place and in good repair. Lights burning 100%.

  Yes

  No

  N/A

Smokers 3 point each

• ∙ Smokers, hoods, fans, lights and smoker holes clean and in good repair; shows evidence of regular cleaning/maintenance.

  Yes

  No

  N/A

Low boy, convection oven, range 2 point each

• ∙ Low boy, conception oven and range clean and in good repair. All knobs present and in good repair.

  Yes

  No

  N/A

Misc. equipment 1 point each

• ∙ Scales available, calibrated and clean.

  Yes

  No

  N/A

• ∙ Proper supply of feast for 2, mocha jets, salad spinner and feast lids. Clean and in good repair.

  Yes

  No

  N/A

Dry storage 1 point each

• ∙ All food storage containers are labeled, proper lids present, racks, shelving, bins clean and in good repair.

  Yes

  No

  N/A

• ∙ Chemicals not stored or present in food storage or prep areas.

  Yes

  No

  N/A

Dish Area/General Kitchen

• ∙ Floors/baseboards/walls/ceiling/vents/doors free of debris, evidence of regular cleaning, grout intact, no missing or broken tiles. All lights burning 100%, clean and covers intact.

  Yes

  No

  N/A

• ∙ Drains free of clogs, no odor, all drains have covers.

  Yes

  No

  N/A

• ∙ No signs of flies, fruit flies, insects or rodents.

  Yes

  No

  N/A

• ∙ Knives and cutting boards clean, sharp and stored properly with blade(s) pointing down. Magnetic knife holder or knife box is clean.

  Yes

  No

  N/A

• ∙ All cooking equipment, utensils and storage containers clean, in good condition, not damaged or stained. Minimal tape or sticker residue on the outsides of containers, no food residue when put away, all stored properly in clean environment.

  Yes

  No

  N/A

• ∙ All service items - plate ware, silverware, soup bowls, and beverage containers - clean, not spotty or scratched, no chips or cracks. Adequate stock levels for peak periods. Black baskets clean and in good repair.

  Yes

  No

  N/A

• ∙ Trash receptacles clean, presentable in the dining room, mop sink and bucket clean no build-up on the inside, no odor, in good condition.

  Yes

  No

  N/A

• ∙ Dish machine clean on all surfaces and no clogs. All plumbing in good working order with no leaks evident.

  Yes

  No

  N/A

• ∙ Proper temperatures maintained on wash and rinse cycles. Water changed regularly. Every 2 hours during non-peak and every hour during peak volume.

  Yes

  No

  N/A

• ∙ Walls/tables/baseboards/shelves, hoods and vents clean.

  Yes

  No

  N/A

• ∙ Test strips available and used. PPM appropriate for system being used.

  Yes

  No

  N/A

Famous Hos'pig'tality

MOD direction & leadership 3 points each

• ∙ Doors unlocked and FOH is set up 10 minutes before opening with line set up 15 mins before opening

  Yes

  No

  N/A

• ∙ Controls proper Guest flow and is aware of wait times at the front door.

  Yes

  No

  N/A

• ∙ Manager uniform 100% as per uniform policy and professional with a visible sense of urgency

  Yes

  No

  N/A

Host/Hostess

Famous Hos'pig'tality 4 point each

• ∙ Door opened for every arriving and departing Guest when possible. Friendly greet in 15 seconds

  Yes

  No

  N/A

• ∙ Inquires if this is the Guest's 1st visit to a Famous Dave's and recognizes special needs when seating

  Yes

  No

  N/A

• Engages guest asking questions whole ensuring eye contact

  Yes

  No

  N/A

Host awareness 4 point each

• ∙ Proper rotation system in use. Available tables seated immediately. Wait sheet utilized with accurate wait quoted and sat time .

  Yes

  No

  N/A

• ∙ Walks at the proper pace to the table. Converses with the Guest on the way. And allows guest to sit first before handing menus

  Yes

  No

  N/A

• ∙ Uses LTO/promo menu to suggestively sell.

  Yes

  No

  N/A

Server

• ∙ Guest is greeted within 1 minute of seating with proper famous greeting

  Yes

  No

  N/A

• Suggestive selling drinks, food, lto, validates ID

  Yes

  No

  N/A

• ∙ Drinks delivered promptly and refills when appropriate. Alcoholic drinks within 4 minutes, N/A drinks within 2 minutes.

  Yes

  No

  N/A

• ∙ Appetizers delivered within 8 minutes. And salads 6 mins

  Yes

  No

  N/A

• ∙ Entrée delivered 10 minutes lunch/12 minutes dinner with 2 minute check back

  Yes

  No

  N/A

• ∙ Dessert delivered within 5 minutes.

  Yes

  No

  N/A

• ∙ Change or credit card is returned with 2 minutes, while using guests name if possible to incite back

  Yes

  No

  N/A

• ∙ Tables ready to be reseated within 2 minutes.

  Yes

  No

  N/A

• ∙ Service staff smiling, upbeat, friendly, hospitable and outgoing. Lto knowledgable. Table maintenance and engaging guest

  Yes

  No

  N/A

Teamwork 2 points each

• ∙ Servers voluntarily running food and drinks, prebussing others tables and refilling drinks if possible

  Yes

  No

  N/A

• ∙ Manages section and demonstrates teamwork i.e. front door awareness and full hands in/out.

  Yes

  No

  N/A

Bartender

Bartender 2 points each

• ∙ Bartender outgoing, energetic, friendly and smiling introducing self to guest within 1 minute

  Yes

  No

  N/A

• ∙ Bartender is checking ID of anyone under 40 years of age.

  Yes

  No

  N/A

• ∙ Bar top and POP kept clean and bar area free of clutter. Bar stools are organized.

  Yes

  No

  N/A

• ∙ Suggestive selling of drinks and appetizers observed and interacts with first during visit

  Yes

  No

  N/A

Product quality & procedures 2 points each

• ∙ Drink recipe and procedures followed with fruit garnish and proper glassware

  Yes

  No

  N/A

• ∙ Bartender is ringing as they go. Guest check in a highball all require product on hand

  Yes

  No

  N/A

• ∙ Bar line check done at least 2 times per day.

  Yes

  No

  N/A

To go

Service standards 3 points each

• ∙ Staffing levels appropriate for volume, shift ready am and pm, phone answered in 3 rings using famous name

  Yes

  No

  N/A

• ∙ First name, last initial, phone number and pick up time are noted on ticket. With accurate pick up times

  Yes

  No

  N/A

• ∙ To Go team members offer immediate greet and are friendly, suggestively selling drinks and merchandise, the. Repeat orders back to guest for accuracy

  Yes

  No

  N/A

• ∙ To Go team members review order with Guests when picked up.

  Yes

  No

  N/A

• ∙ Paid and Waiting stamp is used and communicated to BOH.

  Yes

  No

  N/A

• ∙ BBQ sauce, wet naps, etc. are in the bag or pointed out to the Guest.

  Yes

  No

  N/A

• ∙ Guest are invited to return.

  Yes

  No

  N/A

Manager Effectiveness

• ∙ Staffing levels accurate to volume in FOH. And HOH and cuts made accordingly to business volume

  Yes

  No

  N/A

• ∙ Maximum of 4 tables seated per server section during volume.

  Yes

  No

  N/A

• ∙ LC topics reviewed with all team members while establishing specific goals

  Yes

  No

  N/A

• ∙ Manager follows up on shift goals throughout the shift recognizing good behavior and counseling opportunities

  Yes

  No

  N/A

• ∙ Manager is aware and coaches opportunities to FOH and HOH staff. No silent approval observed.

  Yes

  No

  N/A

• ∙ Manager visiting Guests at tables and the bar. While doing a figure 8 in the hoh to communicate business flow

  Yes

  No

  N/A

• ∙ Manager is effectively handling Guest issues. And is on top of late tickets and ticket times

  Yes

  No

  N/A

Famous Ambiance 3 points each

• ∙ FDA Approved music is playing during hours of operation at appropriate levels, tv's tuned to news or sports

  Yes

  No

  N/A

• ∙ Lighting and temperature are comfortable and managed.

  Yes

  No

  N/A

• ∙ Restrooms maintained throughout shift and restroom checks documented.

  Yes

  No

  N/A

Staff uniforms 3 points each

• ∙ Slip resistant shoes worn by all FOH employees.

  Yes

  No

  N/A

• ∙ Clean. No ripped or torn clothing. All uniform and hygiene habits per company policy.

  Yes

  No

  N/A

• ∙ FDA nametags worn, properly displayed and legible.

  Yes

  No

  N/A

• ∙ FD's hats/hair nets worn. Aprons worn and removed when in the FOH.

  Yes

  No

  N/A

BOH Operations Total

BOH 101

Walk-in freezer and beer cooler refrigeration organization 3 points each

• ∙ Door closed at all times with FIFO and temperatures in place

  Yes

  No

  N/A

• ∙ All products covered labeled, and no expired items found

  Yes

  No

  N/A

• ∙ Open-on dates where appropriate.

  Yes

  No

  N/A

Prep 3 points each

• ∙ Recipes clean, updated and utilized with appropriate language available.

  Yes

  No

  N/A

• ∙ Prep procedures observed and followed, bio therms, cutting gloves and wet dry hand in use

  Yes

  No

  N/A

Hand washing 10 points each

• ∙ Hands washed between tasks, after touching raw products, face or hair. Hand washing is a practiced behavior by all team members.

  Yes

  No

  N/A

• ∙ Sinks stocked with soap, paper towels and nail brush. Sinks clean, not blocked, and ONLY used for hand washing, Hand washing signage clean and in good repair.

  Yes

  No

  N/A

Food Safety 5 points each

• ∙ No eating in the kitchen. All cups have lids and straws.

  Yes

  No

  N/A

• ∙ All spray bottles have lids and are properly labeled for contents/chemical.

  Yes

  No

  N/A

• ∙ Cutting gloves and disposable gloves used by all team members when required.

  Yes

  No

  N/A

• ∙ Proper cool down procedures utilized, including ice baths and ice wands. Time and temp tracking procedures in place the. Stored in walkin upon completion

  Yes

  No

  N/A

• ∙ All food and equipment stored to prevent cross-contamination in appropriate order

  Yes

  No

  N/A

• ∙ All chemicals properly labeled and stored away from food.

  Yes

  No

  N/A

• ∙ All produce washed in Victory wash before or during prep.

  Yes

  No

  N/A

Sanitizer buckets 3 points each

• ∙ Sanitizer buckets labeled, and towels changed out when soiled. Towels stored in buckets, submerged in sani solution. If spray bottles are used FOH, disposable towels used.

  Yes

  No

  N/A

• ∙ Test strips available and used. PPM appropriate for system being used.

  Yes

  No

  N/A

Broiler procedures 3 points each

• ∙ Grill kept clean throughout the shift. Grill brush available, used and not stored in direct contact with floor. separate tongs for chicken

  Yes

  No

  N/A

• ∙ Proper cooking procedures observed and followed.

  Yes

  No

  N/A

• ∙ Shakers clean, labeled and utilized. No missing lids.

  Yes

  No

  N/A

• ∙ Broiler cooler - all items labeled and stored properly to prevent cross contamination. Secondary thermometer in place and working properly.

  Yes

  No

  N/A

Cut station procedures 3 points each

• ∙ Proper cooking procedures observed and followed, cutting boards, correct knives and shakers in good clean condition

  Yes

  No

  N/A

• ∙ Communication and callbacks heard when appropriate.

  Yes

  No

  N/A

• ∙ Line pans changed out after shift.

  Yes

  No

  N/A

Smoker procedures 5 points each

• ∙ Proper seasoning and cooking procedures observed and followed with secondary timer in place,

  Yes

  No

  N/A

• ∙ Cook-off board up to date and in use and FAT test executed by mod

  Yes

  No

  N/A

Fry procedures 3 points each

• ∙ Proper cooking procedures observed and followed, Kant leaks available and fryers skimmed

  Yes

  No

  N/A

• ∙ Bowls labeled and changed out after shift and sauces with correct ladles

  Yes

  No

  N/A

• ∙ Wings, onion strings, chicken tenders all seasoned in a separate bowls.

  Yes

  No

  N/A

Expo procedures 3 points each

• ∙ Food out of expo window in appropriate time and window kept clean

  Yes

  No

  N/A

• ∙ Proper expo procedures observed and followed with no dao muffins

  Yes

  No

  N/A

Salad, toast, dessert procedures 3 points each

• ∙ Proper procedures observed and followed on all items, utensils and no excessive bun toasting

  Yes

  No

  N/A

• ∙ Desserts made properly in correct bowls.

  Yes

  No

  N/A

Line Standards

Line check 5 points each

• ∙ Proper tools available and used during line check: pencil, form, biotherm, scale, spoons. Completed by MOD or Shift Leader.

  Yes

  No

  N/A

• ∙ Line checks performed by 10:30am and 4:00pm. Completed before open and shift change.

  Yes

  No

  N/A

• ∙ Line checks kept on file for 30 days. 100% complete at 2X per day.

  Yes

  No

  N/A

• ∙ LTO/Promo items added to line check when and where appropriate.

  Yes

  No

  N/A

• ∙ Quality - All food at FD standards and within shelf lives, temps , labels, doa and product covered at appropriate levels

  Yes

  No

  N/A

Line check assessment Item Quality indicator Temp 2 points each Quality/ Taste 3 points each Label, Date, Initial, Rotate 2 points each

Breaded Fish ∙ Seasoned per shift ∙ Fresh ∙ 40° F or below

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Coleslaw ∙ Creamy, fresh made per shift ∙ 12 hour shelf ∙ 40° F or below

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Croutons ∙ Golden brown ∙ Crunchy outside, soft middle ∙ Proper garlic butter coverage

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Potato Salad ∙ Visible 1/4" celery and onions ∙ Eggs julienned ∙ #10 scoop ∙ 40° F or below

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Salad Mix ∙ Correct mix of iceberg and romaine ∙ Correct cut sizes for lettuce ∙ 4oz and 8oz portions ∙ 24 hour shelf

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Apples ∙ Fresh ∙ Light color, sauce sticks to apples ∙ 145° F ∙ Slotted spoon

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Corn-on-the-Cob ∙ No burst kernels ∙ Submerged in butter water ∙ 160° F ∙ 1 hour hot

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Dave's Mac & Cheese ∙ Proper amount per volume ∙ Creamy ∙ Visible ingredients ∙ Made per shift ∙ 2 hours hot or visible inspection ∙ 160° F

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Meat Sauce ∙ Correct ratio of au jus and BBQ

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Wilbur Beans ∙ Fresh, not dried out ∙ Loose texture. 3oz ladle ∙ Noticeable jalapenos ∙ 165° F ∙ 4 day shelf

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Chicken Breast ∙ Moist, pulled from marinade, no dry areas ∙ 40° F or below ∙ 3 day shelf

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Chili ∙ Proper amount per volume ∙ Veggies cut correctly ∙ Fresh ∙ Burger and hot link cooked properly ∙ 4 hours hot ∙ 160° F

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Wild Rice Soup OR Baked Potato Soup ∙ Proper amount per volume ∙ Creamy, visible veggies and white meat chicken ∙ 4 hours hot ∙ 160° F

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

LTO Promo item ∙ As per recipe(s)

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality/ Taste<br>3 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>2 points each

  Yes

  No

  N/A

Cres Cor Management Temp 2 points each Quality / Taste 5 points each Label, Date, Initial, Rotate 3 point each

Bakers ∙ 1 hour hot ∙ Salted

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality / Taste<br>5 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>3 point each

  Yes

  No

  N/A

Brisket ∙ Smoked 3X per day ∙ 4 hours hot then visual inspection ∙ Moist and tender

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality / Taste<br>5 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>3 point each

  Yes

  No

  N/A

Pork ∙ 4 hours hot then visual inspection ∙ Tender with proper bark

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality / Taste<br>5 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>3 point each

  Yes

  No

  N/A

Ribs ∙ 4 hours hot ∙ Bags fully intact ∙ Fresh, moist and not falling off the bone

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality / Taste<br>5 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>3 point each

  Yes

  No

  N/A

Rib Tips ∙ 4 hours hot ∙ Fresh, moist and tender but not falling apart ∙ No reheat

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality / Taste<br>5 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>3 point each

  Yes

  No

  N/A

Roasted Chicken ∙ 2 hours hot ∙ Golden brown ∙ Proper seasoning coverage ∙ Not burnt

• Temp<br>2 points each

  Yes

  No

  N/A

• Quality / Taste<br>5 points each

  Yes

  No

  N/A

• Label, Date, <br>Initial, Rotate<br>3 point each

  Yes

  No

  N/A

Food and Beverage Quality

Presentation Standards & Procedures 10 points each

• Feasts

  Yes

  No

  N/A

• Soups/ Apps / Potatoes

  Yes

  No

  N/A

• Sandwiches/ Burgers

  Yes

  No

  N/A

• Combos/ Platters

  Yes

  No

  N/A

• Rib Tips/ St. Louis Ribs/ Baby's

  Yes

  No

  N/A

• Salads

  Yes

  No

  N/A

• Desserts

  Yes

  No

  N/A

• Beverages

  Yes

  No

  N/A

Standards and procedures- Tasting at Food Review or During Line Check Exercise

• St. Louis Style Ribs<br>10 points each Taste-Hot at the bone, seasoned, charred and sauced properly. Tender, sauce caramelized.

  Yes

  No

  N/A

• Buffalo Wings<br>5 points each Taste-Seasoned and sauced properly. Honey flavor with buffalo heat. Buttery. Wings crispy and not over sauced.

  Yes

  No

  N/A

• Chicken Tenders<br>4 points each Taste-Seasoned properly. Golden brown and crispy.

  Yes

  No

  N/A

• Breaded Fish<br>5 points each Taste-Golden brown and flakey. Crispy, properly breaded and fresh.

  Yes

  No

  N/A

• Char Grilled Burger<br>5 points each Taste-Seasoned properly, crisp lettuce and tomato set, proper number of pickles, fresh and toasted bun.

  Yes

  No

  N/A

• Brisket<br>4 points each Taste-Sliced properly and juicy. Brisket bark should have a prominent sweet peppery flavor. Interior meat will have a beefy flavor with a light smoke.

  Yes

  No

  N/A

• Onion Strings<br>3 points each Taste-Crispy, salty and proper temp. Golden brown and not greasy.

  Yes

  No

  N/A

• Remoulade<br>3 points each Taste-Properly diced. Well blended.

  Yes

  No

  N/A

• Famous Fries<br>3 points each Taste-Hot and fresh. Crispy and salted properly.

  Yes

  No

  N/A

• Soda/Iced Tea<br>3 points each Taste-Correct amount of ice with the proper garnish.

  Yes

  No

  N/A

• Roasted Chix<br>5 points each Taste-Flame kissed, evenly charred on both sides and moist.

  Yes

  No

  N/A

• Rib Tip<br>5 points each Taste-Seasoned, charred and sauced properly. Tender and smokey. Seasoning not burnt. No "over shammed" flavor.

  Yes

  No

  N/A

• Hot Link<br>5 points each Taste-Hot, charred and sauced properly. Sauce caramelized.

  Yes

  No

  N/A

• Bread Pudding<br>5 points each Taste-Proper internal temperature. Raisins evenly dispersed. Praline smooth, not gritty. Pecans properly done, not burnt.

  Yes

  No

  N/A

• Green Beans<br>3 points each Taste- <br>Firecracker: Proper temperature. El dente. Blend of seasonings throughout. <br>Southern Style: Beans and potatoes cooked until soft; not broken down.

  Yes

  No

  N/A

• Dave's Mac & Cheese<br>3 points each Taste-Proper temperature. Creamy. Visible vegetables. Noodles properly done.

  Yes

  No

  N/A

• Corn Cob<br>3 points each Taste-Kernels crisp and fresh. Buttery flavor apparent. Hot at the cob.

  Yes

  No

  N/A

Admin

Office

• Clean and organized

  Yes

  No

  N/A

• Haccp documents in place for last 30 days

  Yes

  No

  N/A

• Petty cash counts done and no cash shortages

  Yes

  No

  N/A

• Food orders placed accurately, no excessive local local purchases

  Yes

  No

  N/A

Security

• All doors locked, detex in working order

  Yes

  No

  N/A

• Office door kept closed, one employee at a time in office

  Yes

  No

  N/A

• Safe not on day lock, keys and badge not handed out

  Yes

  No

  N/A

Training Videos

• Orientation performed by the GM

  Yes

  No

  N/A

• ∙ Famous Orientation Video with Message from President & CEO Christopher O'Donnell

  Yes

  No

  N/A

• ∙ Orientation to Famous Food

  Yes

  No

  N/A

• ∙ Front of House Training Videos

  Yes

  No

  N/A

• ∙ Back of House Training Videos

  Yes

  No

  N/A

• ∙ Back of House Spanish Training Videos

  Yes

  No

  N/A

• ∙ Techniques for Responsible Alcohol Service (Franchise Optional – other equivalent)

  Yes

  No

  N/A

• ∙ Sexual Harassment Video: NRA Sexual Harassment DVD (Franchise Optional – other equivalent)

  Yes

  No

  N/A

• ∙ Safety: Protecting You and Our Guests (Franchise Optional – other equivalent)

  Yes

  No

  N/A

• ∙ Current LTO Video available and watched by all Team Members

  Yes

  No

  N/A

• ∙ TV/DVD player available and in working order

  Yes

  No

  N/A

Catering

• Minimum 3 8 ft tables on hand

  Yes

  No

  N/A

• 3 flame table cloths on hand

  Yes

  No

  N/A

• 12 chafing dishes with stands and lids on hand

  Yes

  No

  N/A

• Proper catering supplies, silverware, cups, towels, propane, tents,

  Yes

  No

  N/A

• 3 banners on hand promoting famous catering

  Yes

  No

  N/A

• Vehicles clean and in good repair

  Yes

  No

  N/A