Feast Foods BSA Checklist

The parking lot striping and handicapped graphics are visible

Parking lot surface

Landscaping

Outdoor dining area (if any)

Building exteriors

Drive thur lane

Sings

Lighting

Menu boards

OCS

Speaker communication system

POP materials

Signs

Lighting

Dining room

Dining room drink station

Condiment station/dipping sauce bar

Display case

Restrooms

Menu boards

POP material

Are the restrooms supplies properly stocked?

Are restaurant personnel wearing company-approved apparel and name badges?

Are restaurant personnel clean and well groomed?

Is the restaurant free of any explicit/offensive graffiti in all areas visible to the guests?

Coffee machines

Fry bin/holding station

Bread grillers and or dual toasters

Batch toasters

Batch toaster spatulas

Assembly holding unit

Protein holding cabinet or universal holding cabinet

Portable food warmer

Ice machines

Soda nozzles

Is all equipment approved by jack in the box

Are fryer products of acceptable color?

Are fryer products not smashed, broken or clumped together?

Are tacos assembled properly?

Are tacos bagged properly?

Are fryer COOK timers programmed correctly?

Are fryer HOLD/STAGE timers programmed correctly?

Are all fryer products being held and timed properly?

Are HELD/STAGED fryer and grill products rotated correctly

Are grill products of appropriate color?

Are patties properly seasoned following the 0-1-2 procedures?

Are flat grill presses scraped, rotated, and allowed to reheat for 2minutes after each cooking cycle?

Are patties being seared properly?

Are grill surfaces scraped after each cooking cycle?

Are clamshell teflon surfaces squeeged after each cooking cycle?

Are clamshell grill platens maintained free of carbon build up?

Are grill COOK timers programmed correctly?

Are grill products flipped and removed at the proper times?

Are grill HELD/STAGED timers programmed correctly?

Are grill products being held and timed properly?

Do ingredients for assembled products meet visual quality standards?

Are toasted products warm and of appropriate color and texture?

Are proper defrosting procedures being followed?

Are bread products and biscuits buttered before toasting?

Are sandwiches assembled according to standard procedure?

Is bread toasted until protein is ready to assemble product?

Is bacon crispy and firm, with no burnt or blackened pieces?

How do you use build to charts? (EE)

How do you use the holding systems to improve the guest experience? (RM/PIC)

How do you use the workstation daily planner to help run your shift? (PIC)