Facility Review - Full Service Concept

• Audit Title

• Panchitos & Pericos Audit Number

• Panchitos/Pericos Store Location:

• Conducted on

  Date

• Director of Operations: (auditor)

• Location
  Address

• Personnel

RESTAURANT EXTERIOR

• Is the landscape well-maintained?

  Yes

  No

  N/A

• Lawn, trees and shrubs around property are cut, trimmed, etc. and maintained in accordance with time of year.

• Is the parking lot clean, organized and free of safety hazards?

  Yes

  No

  N/A

• Inspect parking area before entering facility. Be sure to check trash cans.

• Are the dumpster(s), recycling bin(s), laundry shed and immediate areas clean and organized. Are lids/doors closed?

  Yes

  No

  N/A

• Are the exterior lights in working condition, and on at the appropriate time?

  Yes

  No

  N/A

• Check lights in parking lot, patio, and on building. Also check Open/Closed signs.

• Are exterior grounds clean, organized and free of safety hazards?

  Yes

  No

  N/A

• Focus should be on all exterior areas outside of parking lot. Check entry sidewalk and doorway to ensure they are clean, organized and free of safety hazards. Look at lawns and around facility. Check for unsafe conditions such as pot holes, hazardous equipment, or damaged sidewalks.

• Are exterior doors and thresholds clean, safe, presentable and in good working condition?

  Yes

  No

  N/A

• Doors should be free of potentially hazardous conditions, void of smudges, and have clean glass panes.

• Are posted signs professional in appearance and relevant?

  Yes

  No

  N/A

• Check signage and marquee for professional looking appearance and lamination. Check for relevant content (holiday hours, etc.)

• Is the building presentable and in safe condition?

  Yes

  No

  N/A

• Look for any graffiti on building, broken light fixtures, window cracks, and tint quality, etc.

RESTAURANT INTERIOR

• Is the host workstation clean and presentable?

  Yes

  No

  N/A

• Station should be free of employee drinks, employee belongings, misplaced items, trash, etc.

• Are waiting areas clean, organized, and free of safety hazards?

  Yes

  No

  N/A

• Floors, chairs, tables, and walls are clean and well-maintained; ensure carpets are clean, in good condition and properly displayed.

• Are the dining and banquet floors clean and safe?

  Yes

  No

  N/A

• Look at general area, under tables/booths for litter, utensils, etc. Also, check for wet floors.

• Are booths, dining tables and chairs well-maintained?

  Yes

  No

  N/A

• Check for signs of excessive wear, damage and mismatches (non-standard furniture). Look for lopsided and/or wobbly tables.

• Is the restaurant decor clean and free of dust?

  Yes

  No

  N/A

• Check hanging decor, plants, furniture, windows and interior signage.

• Are lighting fixtures and fans presentable and working properly?

  Yes

  No

  N/A

• Is the bar area clean, presentable, safe, and well-maintained?

  Yes

  No

  N/A

• Look for empty plates and glasses. Check counter top for cleanliness and floor for litter. Stools/chairs should be properly stored, placed close to counter, if not in use.

• Are work stations, clean, presentable and well-maintained?

  Yes

  No

  N/A

• Check the following work stations: Server Assistant, Server, Togo, Expo, and Packing. Verify floor mats are placed in appropriate locations (not rolled up and visible to guests).

• Were the restrooms clean, organized and free of unsafe conditions?

  Yes

  No

  N/A

• Check floors, mirrors, sinks (dry) and receptacles overflowing. Look at commodes/urinals to see if they are clean. And log is notated to nearest hour.
  

RESTAURANT OPERATIONS (HOST)

• Was the customer greeted by an employee within 20 sec of arriving at the Host workstation?

  Yes

  No

  N/A

• Check time it takes for customer to be greeted by an employee when they arrive at the host stand.

• Did the employee greet the customer clearly and audibly, in a friendly manner and with a smile? Did employee make eye contact and pause for customer response?

  Yes

  No

  N/A

• Host should greet the customer in a welcoming and warm manner. Preferred example: "Hello, welcome to Panchitos/Pericos, how many people in your party today?"

RESTAURANT OPERATIONS (BACK OF HOUSE)

• Is the preparation of food in accordance with the corporate recipe book?

  Yes

  No

  N/A

• Prior to audit, verify with corporate latest edition date (2019). Ask MOD for recipe book to verify and quiz the production cook.

• Does every cooler have a thermometer inside of the unit, or thermostat on the outside, and are they reading 41 degrees or below?

  Yes

  No

  N/A

• Examine walk-in and reach-in coolers and record temp during visit.

• Are food items being held at the required temperature?

  Yes

  No

  N/A

• Check food items with appropriate thermometer. The holding temperature is 135 degrees or above for "hot food" and 41 degrees or below for "cold food."

• Are the vendor order guides (Sysco, Chain, alcohol, etc.) with par levels being utilized correctly?

  Yes

  No

  N/A

• Ask manager on duty for order guides (Sysco, Chain, alcohol, etc.); review "Par Level/OH/Order" usage.

• Are the prep par level sheets updated with accurate par levels, and being utilized correctly?

  Yes

  No

  N/A

• Locate prep par level clipboards in kitchen. Check for use. "Par Level/OH/Prep" usage.

• Are formal daily pre-shift safety talks or notes being provided to all BOH employees?

  Yes

  No

  N/A

• Ask two employees about the content of the safety talks or notes. Use formal notes to verify information.

• Was the unit labeling, dating and rotating merchandise correctly?

  Yes

  No

  N/A

• Look for the oldest product being on top of newer product. Are prepped products all labeled & dated.

• Is the equipment being used safely and properly?

  Yes

  No

  N/A

• Focus especially on tortilla press and tortilla mixer.

• Is the kitchen equipment usable, presentable and/or operable?

  Yes

  No

  N/A

• Check condition of equipment and look for grease build up. Check for excessive wear, torn or broken parts and unsafe items. Do stoves, grills, planchas and fryers have all their knobs?

• Are small wares presentable and in good condition?

  Yes

  No

  N/A

• Closely examine spatulas, spoodles, chinaware, silverware, etc.

• Are dry storage areas clean, safe and organized?

  Yes

  No

  N/A

• Visit the dry storage area. Check for proper storage and cleanliness.
  

• Is the walk-in cooler clean, safe and organized?

  Yes

  No

  N/A

• Visit walk-in cooler. Check for proper storage and cleanliness.

• Are all other kitchen areas clean, safe and organized?

  Yes

  No

  N/A

• Check general kitchen area throughout kitchen. Check for proper utilization and cleanliness. Give special attention to stainless steel.
  

• Are cutting gloves worn by Prep Cooks when cutting food items?

  Yes

  No

  N/A

• Check during usage.

• Are proper gloves worn by all employees that are handling food?

  Yes

  No

  N/A

• Are employees dressed in accordance with company policy and in a presentable manner?

  Yes

  No

  N/A

• Check company manual for proper dress/appearance guidelines.
  

• Are the food portions and presentation in accordance with company policy?

  Yes

  No

  N/A

• Are food items portioned correctly (with usage of spoodles), arranged properly on plates and presentable (see company guidelines)? Additionally, are correct and presentable plates, bowls, utensils, etc. being provided with the food?

• Is the scale being used and is it properly calibrated?

  Yes

  No

  N/A

• Verify scale being used correctly when fajita plate is being served.

SAFETY AND SANITATION

• Are proper sanitation practices in accordance with federal and state food code and company guidelines?

  Yes

  No

  N/A

• Areas to assess include: walk-in cooler shelving, walk-in cooler and freezer fans, gaskets, and dishes with food build up.

• Are exhaust filters and vent hoods clean and presentable?

  Yes

  No

  N/A

• Check the condition of the filters for excessive grime build up.

• Is the floor adjacent to the deep fryers dry and free of grease?

  Yes

  No

  N/A

• Check the floor area for signs of grease. The area should not be slippery.

• Are Cross Contamination prevention procedures being followed?

  Yes

  No

  N/A

• Ensure color coded cutting boards are matched with same colored knives. Ensure food is properly stored in the cooler (i.e. chicken should be below beef & pork).

• Are personnel hygiene policies being followed?

  Yes

  No

  N/A

• Hair nets, beard nets, and washing hands between touching food items.

• Has the site had a Pest Control visit within the last 30 days?

  Yes

  No

  N/A

• Ask management for pest control binder (MCC - once per week; BAN - twice per week).

• Are cleaning supplies properly used, labeled and stored?

  Yes

  No

  N/A

• Check cleaning storage area for proper labeling of cleaning supplies, and that they are not stored in food dry storage.

• Are doors opening to the loading dock locked when not in use?

  Yes

  No

  N/A

• Check loading dock, if no delivery present, the doors should be secured.

RESTAURANT OPERATIONS (CUSTOMER CYCLE)

• Was the table greeted within 1 minute?

  Yes

  No

  N/A

• Time it takes for a team member to make first contact with the customer.

• Were non-alcoholic drinks served within 3 min. from being ordered? (alcoholic 5 min.)

  Yes

  No

  N/A

• Check time from drink order to actual drop off at table. Note friendliness of staff. Did the server present themselves and the company well?

• Does the bartender know the location's cocktail recipes?

  Yes

  No

  N/A

• Identify if the bartender is using the book while making drinks. If the bartender is not using the book, grab a bar ticket and ask them to recite a drink recipe that is listed on the ticket.

• Did the server begin to enter the order in Aloha within 3 minutes?

  Yes

  No

  N/A

• Check time from customer placing order with server and time it takes server to enter into Aloha.

• Was the point of axis system utilized when delivering food to table (greater than 3 guests at table)?

  Yes

  No

  N/A

• Server should place plates using the Point of Axis and work around the table. From the point closest to host stand around the table. Ensures orders are correct. Check for signs of "Auctioning Off" food. Example: "Who had the nachos?" ** Ask manager to open a table with 4 guests or more, and look for seat #'s.

• Was food delivered timely in accordance with company policy?

  Yes

  No

  N/A

• 6 min. Apps; 8 min Breakfast; 10 min Lunch; 14 min Dinner; 6 min Dessert. Start the timer when the order has been entered in Aloha. Stop the timer when the server is delivering the food to the table.

• Did the server check back within 2 minutes from food being delivered?

  Yes

  No

  N/A

• Server should check back with the table within 2 min. Note servers demeanor, is it a pleasant interaction with the guest?

• Did the food quality and accuracy meet the expectations of the guest?

  Yes

  No

  N/A

• Customer not satisfied with order (example: hot, cold, added or missing items). Incorrect menu item served. Note: ensure we visit the Expo or server immediately to get issue details and ticket number to note. Ask two tables.

• During the visit, were the guests satisfied with the timeliness of the guest check being delivered?

  Yes

  No

  N/A

• For breakfast and lunch, drop the check with the meal. For dinner with no dessert, drop the check immediately; for dinner with desert, within 2 min. Observe if you see any guests looking to get their check.

• Was the guest check collected within 2 minutes from the time the guest indicates they are ready to pay?

  Yes

  No

  N/A

• Start the timer when the customer drops their card or cash on table.

• Did the server return customers receipt within 2 min.?

  Yes

  No

  N/A

• Time between check pick up and receipt drop off.

• Was the table pre-bussed by the server?

  Yes

  No

  N/A

• All plate ware should be removed from table prior to guest's departure.

• Was the table bussed within 2 min. of customer's departure?

  Yes

  No

  N/A

• Time from customers departure and the bussing of the table.

RESTAURANT OPERATIONS (CALL IN)

• Are all permits/licenses up to date and visible?

  Yes

  No

  N/A

• (i.e. Food permit, liquor license, back-flow prevent report, OSHA, minimum wage, alarm, and fire and police permits)

• Did employees know the pre-shift topics?

  Yes

  No

  N/A

• Refer to pre-shift cards, then ask 2 employees.

• Over the course of the visit did the manager table touch and visit with guests?

  Yes

  No

  N/A

• Look for manager engaging guests in a positive and friendly manner at tables.

• Are the employees dress and appearance in accordance to company policy?

  Yes

  No

  N/A

• Refer to uniform and appearance policy.

• Are there sanitation buckets in designated areas and properly being used?

  Yes

  No

  N/A

• Look near expo area, and togo station. Ask for test strip. Look for 2 hour window.

• Is the preparation and presentation for alcoholic beverages in accordance with corporate bar recipe book?

  Yes

  No

  N/A

• Are appropriate garnishes (limes, pineapples, etc.) and glassware being used. Ask for bar look book to verify preparation.

• Is the drink preparation and presentation for non-alcoholic beverages in accordance with corporate policy?

  Yes

  No

  N/A

• Correct color-coded pitchers for tea & water being followed and used. Verify preparation (clear - water; green - sweet tea; brown - unsweet tea).Taste sweet tea. Look for cloudy tea. Look for lime or lemon garnishes on tea and water.

TOGO OPERATIONS (WALK IN)

• As the guest approaches the counter were they greeted within 15 seconds?

  Yes

  No

  N/A

• Was the guest greeted with a warm welcome?

  Yes

  No

  N/A

• Look for tone and a smile.

• Did the employee do any suggestive selling, (i.e. special offers, appetizers, desserts, and/or drinks)?

  Yes

  No

  N/A

• Did the employee clearly repeat the customer's order while receiving the order?

  Yes

  No

  N/A

• Did the employee clearly repeat the customer's order while handing off the order?

  Yes

  No

  N/A

• Were all food orders accurate ( while auditing, did you hear a phone call handled by a manager regarding wrong order)?

  Yes

  No

  N/A

• To ensure food accuracy; are the togo cashiers opening containers to verify food items, and/or doing a count of the items when packing togo orders?

  Yes

  No

  N/A

• Was the order packaged and ready for the guest within the correct cycle time?

  Yes

  No

  N/A

• Breakfast 8 min., Lunch 10 min., Dinner 14 min.

• Did the employee thank the guest for their business or respond with a "my pleasure"?

  Yes

  No

  N/A

• Look for employees responding with "your welcome" after guest thanks employee for receiving order.

• During the audit, did the Ordereze or Uber tablet go off and did an employee respond to the beep in 15 seconds or less?

  Yes

  No

  N/A

TOGO OPERATIONS (CALL IN)

• Was the phone answered by the second ring?

  Yes

  No

  N/A

• Did the employee answer the phone with a smile?

  Yes

  No

  N/A

• Look for a cheerful, friendly tone of voice.

• Did the employee share the standard phone greeting (company, employee name, and location)?

  Yes

  No

  N/A

• Did the employee do any suggestive selling (i.e. special offers, appetizers, desserts, and/or drinks)?

  Yes

  No

  N/A

• Did the employee clearly repeat the customer's order while receiving the order?

  Yes

  No

  N/A

• Did the employee clearly repeat the customer's order while handing off the order?

  Yes

  No

  N/A

• Was the guest given an estimated quote/pick up time?

  Yes

  No

  N/A

• Was the order packaged and ready for the guest within the correct cycle time in accordance with company policy?

  Yes

  No

  N/A

• Breakfast 8 min., Lunch 10 min., Dinner 14 min.

• Did the employee thank the guest for their business or respond with a "my pleasure"?

  Yes

  No

  N/A

• Did the guest pick up their order within 5 minutes or less (Applicable to guests who have called ahead of time to place their order)?

  Yes

  No

  N/A

GENERAL ADMIN

• Are invoices properly verified and signed by a manager?

  Yes

  No

  N/A

• Is the door to the office locked when not occupied by a manager?

  Yes

  No

  N/A

• Is the safe locked when not being used?

  Yes

  No

  N/A

• Are the managers dressed in accordance with the company policy?

  Yes

  No

  N/A

• Is the music on, set at the correct level according to time of day, and set to the correct station?

  Yes

  No

  N/A

• Music should be set to Tejano or Latin music unless seasonal music is on.

• Are current TPR, Health Inspection, and Weekly Score Card results posted and visible to all employees?

  Yes

  No

  N/A

• Are employees complying with earbud, phone, and speaker policy?

  Yes

  No

  N/A

HUMAN RESOURCES / TRAINING

• Are the employees, including management, that handle alcoholic beverages TABC certified?

  Yes

  No

  N/A

• Ask management to open HR software for random samples of employees.

• Are all employees ServSafe certified?

  Yes

  No

  N/A

• Ask management to open HR software for random samples of employees.

• Are all managers ServSafe certified?

  Yes

  No

  N/A

• Certificates should be held on site. Ask a manager for where they are posted. One current manager's certificate should be posted in glass case.

• Are Papa Gallo checklists being completed on all server trainees?

  Yes

  No

  N/A

• Check that all server trainees have a papa gallo checklist that's checking their training progress. Verify via tablet.

• Is the training packet getting utilized via the QR code, or utilizing a paper copy?

  Yes

  No

  N/A

• Check with new hire if they have downloaded it to their phone by using the QR code, or have a paper copy.

• Has the management team had/or scheduled a "State of Location" meeting this quarter?

  Yes

  No

  N/A

• Ask a manager for date of last "State of Location" meeting.

FINANCE

• Are deposits being made daily?

  Yes

  No

  N/A

• Look in safe to see if deposits are left in safe.

• What is the Prime Cost goal of the location?

  Yes

  No

  N/A

• Refer to weekly company score card.

• Does the MOD know the weekly sales goal for their location and where they stand against SPLY (%).

  Yes

  No

  N/A

• SPLY percentage and weekly sales goal can be obtained by the weekly company score card .

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