Employee Training Calibration

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Floor Set- Bus/Dish

• Station set with equipment list items present, clean and in good working order?

  Yes

  No

  N/A

• Salt/Pepper procedures in place ,no dented lids, caddies/table tents clean and in proper location?

  Yes

  No

  N/A

• Crumb traps cleaned properly?

  Yes

  No

  N/A

• Floor cleaned in proper sequence, scrubbed properly, mop water changed 2x's after beginning?

  Yes

  No

  N/A

• Restrooms cleaned in proper sequence?

  Yes

  No

  N/A

• Bus cart reset properly for lunch & dinner service with 2 towel system in place?

  Yes

  No

  N/A

• High chairs clean, sanitized, ready for next customer?

  Yes

  No

  N/A

• Dishwasher can demonstrate dish machine setup, chemical check & silverware process?

  Yes

  No

  N/A

Prep

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Day dot dispenser stocked & dual dot system being utilized?

  Yes

  No

  N/A

• Finished product prepped & stored to spec (using proper equipment)?

  Yes

  No

  N/A

• SB lettuce cut to spec?

  Yes

  No

  N/A

• Knife rack clean & in use?

  Yes

  No

  N/A

Recipes

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Recipe book clean, set to spec (recipes current) & utilized?

  Yes

  No

  N/A

• Cooling log current, timer in use & initialed by employee & manager?

  Yes

  No

  N/A

• Recipes made & stored to spec & labels complete?

  Yes

  No

  N/A

Slice

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Slice EE can demonstrate slice sharpening procedure & slicer has been sharpened?<br>

  Yes

  No

  N/A

• Ice bath utilized properly w/ white bus tub (proper draining procedures followed)

  Yes

  No

  N/A

• CB/PAST/BEEF sliced and mixed in small lex an before being bagged & weighed?

  Yes

  No

  N/A

• Recipe label utilized to date sliced product & any opened product?

  Yes

  No

  N/A

• Scale in use & product at proper weight & width?

  Yes

  No

  N/A

• Cut glove being use when cleaning and wiping slicer?

  Yes

  No

  N/A

Breads

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Muffins baked following proper procedure, stored & labeled properly?

  Yes

  No

  N/A

• Garlic toast made following proper procedure, stored & labeled properly?

  Yes

  No

  N/A

• Muffalettas made following proper procedure, stored & labeled properly?

  Yes

  No

  N/A

• Cookies baked following proper procedure, stored & labeled properly?

  Yes

  No

  N/A

• Muffin pans & baking sheets cleaned & stored properly?

  Yes

  No

  N/A

Line Set

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Hot products heated/reheated properly. Time & Temp log complete?<br>

  Yes

  No

  N/A

• Product levels below the fill line?<br><br>

  Yes

  No

  N/A

• All pans labeled & dated properly/nothing expired?<br>

  Yes

  No

  N/A

• Sneeze guard clean, glass clean, set properly?<br>

  Yes

  No

  N/A

• Gluten free kit clean, complete & in good working order?<br>

  Yes

  No

  N/A

• Bacon cooking & holding procedure followed?<br>

  Yes

  No

  N/A

Catering and Production

• Boxes & trays all built to spec, catering spec chart current & utilized?<br>

  Yes

  No

  N/A

• Boxes & trays built by priority, with proper labels & placed in refrigeration?<br>

  Yes

  No

  N/A

• All trays weighed properly?

  Yes

  No

  N/A

Delco

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Bag lists created & on tables with dry goods by 9AM?

  Yes

  No

  N/A

• All AM orders placed on the previous day (not hot food) completed before 9AM?

  Yes

  No

  N/A

• Need by times noted on hot delivery tickets & same day catering orders?

  Yes

  No

  N/A

• Routing complete & set by 10AM.

  Yes

  No

  N/A

• Precalls completed & noted on tickets (V= verified, M= left message)?

  Yes

  No

  N/A

• Cold items in refrigeration until time to pack for delivery?

  Yes

  No

  N/A

• Cold trays in insulated bags with ice packs & hot trays in insulated bags?

  Yes

  No

  N/A

• Completed InMoment cards stapled to delivery ticket on bag?

  Yes

  No

  N/A

• Binders set correctly & catering spec chart up to date?

  Yes

  No

  N/A

• Delco AOR card, driver delegation list, missing item cards in use?

  Yes

  No

  N/A

Driver

• All drivers have a car topper on properly & stocked crash kit?

  Yes

  No

  N/A

• Driver can explain missing item tag & catering spec binder?

  Yes

  No

  N/A

• Driver can explain how to set up an order upon delivery?

  Yes

  No

  N/A

• Driver can explain what to do when running late?

  Yes

  No

  N/A

Chip & Pickle to Go

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Each order is being bagged, start to finish, by 1 person, by priority?

  Yes

  No

  N/A

• C&P To Go EE labeling InMoment card w/ name & store # & stapling on top of receipt?

  Yes

  No

  N/A

• C/P To Go repeating order back to customer & mentioning InMoment card?

  Yes

  No

  N/A

• C/P To Go offering SB to go customers a tray to make their SB?

  Yes

  No

  N/A

• C/P To Go following bagging rules, marking line & placing ticket on stabber?

  Yes

  No

  N/A

French and Potatoes

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Tickets organized on rail by ticket time & made by priority?

  Yes

  No

  N/A

• Callbacks are made on all French/Potato items?

  Yes

  No

  N/A

• All sandwiches, potatoes, and pastas made to spec?

  Yes

  No

  N/A

• French/Potato to go items labeled properly?

  Yes

  No

  N/A

• Station run clean (no trash on counter or floor)

  Yes

  No

  N/A

Ovens and Salads

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Callbacks are made on all oven/salad items?

  Yes

  No

  N/A

• All salads made to spec?

  Yes

  No

  N/A

• Ovens/Panini grill items grilled or toasted properly with timer?

  Yes

  No

  N/A

• Muffs cooked using proper procedures?

  Yes

  No

  N/A

Orders

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Order taker pre-shift duties completed in sequence?

  Yes

  No

  N/A

• Order takers following FTC process for all order modes?<br>

  Yes

  No

  N/A

• Order taker informing customer of side that comes with entree?

  Yes

  No

  N/A

• Order taker offering current promotional/upsell item?

  Yes

  No

  N/A

• Order takers directing customer to end or drink station?

  Yes

  No

  N/A

• Fruit cups,fruit plates & shortcakes made to spec & properly labeled?

  Yes

  No

  N/A

Make/Make To Go

• Tickets organized on rail by ticket time & made by priority?

  Yes

  No

  N/A

• Calls are made properly (EE name, then item)

  Yes

  No

  N/A

• Tickets passed correctly?

  Yes

  No

  N/A

• All items made to spec?

  Yes

  No

  N/A

• Make to go items labeled properly?

  Yes

  No

  N/A

• Station run clean (no trash on counter or floor)

  Yes

  No

  N/A

Chip & Pickle and End

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Tickets organized on rail by time, food on board in order as it appears on ticket?

  Yes

  No

  N/A

• EE providing proper utensils,handles out, on customers left, 1 napkin per entree?

  Yes

  No

  N/A

• EE calling for run using runners name?

  Yes

  No

  N/A

Food runner

• Food runner is identifying product as they deliver it to the customer?

  Yes

  No

  N/A

• Food runner is placing napkin &a silverware properly in front of customer?

  Yes

  No

  N/A

• Food runner is informing customers of pickles, SB dry goods & free ice cream?

  Yes

  No

  N/A

• Food runner is removing number & letting the customer know their name?

  Yes

  No

  N/A

• Food runner offering refills and to go supplies?

  Yes

  No

  N/A

Drink station operation (SB)

• Station set to spec with equipment list items present, clean & in good working order?

  Yes

  No

  N/A

• Station set in proper sequence (drink station,dry end, SB) with proper utensils?

  Yes

  No

  N/A

• Tea urns set properly,covers in use,Wraps/Stickers clean & free of tears or fading?

  Yes

  No

  N/A

• SB crocks filled to proper levels, labeled properly with no product expired?

  Yes

  No

  N/A

• Utilizing tray for cleaning & rotation procedures?

  Yes

  No

  N/A

• Utensils changed out at proper times?

  Yes

  No

  N/A

Manager- Hiring & Training Systems & Processes?

• New employees participate in orientation on their first day conducted by the GM or 1A?

  Yes

  No

  N/A

• Employees in proper uniforms with no frayed jeans?

  Yes

  No

  N/A

• Certification chart current/accurate to date & EE scheduled in positions certified?

  Yes

  No

  N/A

• All EE's know 5 hospitality rules?

  Yes

  No

  N/A

Manager- Forecasting/Scheduling Systems & Processes

• Completed line up posted?

  Yes

  No

  N/A

Manager-Communication Systems & Processes

• Weekly manager meeting template in use & complete prior to meeting?

  Yes

  No

  N/A

• Current week's Preshift meeting template printed &I posted in command center?

  Yes

  No

  N/A

• Command center set properly with current information?

  Yes

  No

  N/A

• Pop rack set to spec & current?

  Yes

  No

  N/A

Manager- Food Cost Systems & Processes

• Prep par sheet complete to date with manager initials (SB,Prep,Slice,Recipes,Bread/Projects)

  Yes

  No

  N/A

• Produce clip board set up (order form,matrix,schematic)

  Yes

  No

  N/A

• Bucket audit system executed?

  Yes

  No

  N/A

• Managers tasting recipes, line & SB?

  Yes

  No

  N/A

Manager- Management Tools Utilized

• Bus/Dish checkout POP utilized after each shift?

  Yes

  No

  N/A

• Prep checkout POP utilized after each shift?

  Yes

  No

  N/A

• Recipe checkout POP utilized after each shift?

  Yes

  No

  N/A

• Slice checkout POP utilized after each shift?

  Yes

  No

  N/A

• Orders checkout POP utilized after each shift?

  Yes

  No

  N/A

• Make checkout POP utilized after each shift?

  Yes

  No

  N/A

• French checkout POP utilized after each shift?

  Yes

  No

  N/A

• Ovens checkout POP utilized after each shift?

  Yes

  No

  N/A

• C&P/End checkout POP utilized after each shift?

  Yes

  No

  N/A

• SB/Drink station checkout POP utilized after each shift?

  Yes

  No

  N/A

• AOR cards utilized, records current?

  Yes

  No

  N/A

• C&M list utilized, records current for all managers?

  Yes

  No

  N/A

• No unapproved equipment or chemicals in deli?

  Yes

  No

  N/A