Feast Foods BSA

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

IMAGE Are the following exterior components in good condition, current, and where applicable, operating properly?

• The parking lot striping and handicapped graphics are visible

  Yes

  No

  N/A

• Parking lot surface

  Yes

  No

  N/A

• Landscaping

  Yes

  No

  N/A

• Outdoor dining area (if any)

  Yes

  No

  N/A

• Building exteriors

  Yes

  No

  N/A

• Drive thur lane

  Yes

  No

  N/A

• Sings

  Yes

  No

  N/A

• Lighting

  Yes

  No

  N/A

• Menu boards

  Yes

  No

  N/A

• OCS

  Yes

  No

  N/A

• Speaker communication system

  Yes

  No

  N/A

• POP materials

  Yes

  No

  N/A

Are the following interior components in good condition, current, and, where applicable, operating properly?

• Signs

  Yes

  No

  N/A

• Lighting

  Yes

  No

  N/A

• Dining room

  Yes

  No

  N/A

• Dining room drink station

  Yes

  No

  N/A

• Condiment station/dipping sauce bar

  Yes

  No

  N/A

• Display case

  Yes

  No

  N/A

• Restrooms

  Yes

  No

  N/A

• Menu boards

  Yes

  No

  N/A

• POP material

  Yes

  No

  N/A

OTHER:

• Are the restrooms supplies properly stocked?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are restaurant personnel clean and well groomed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Equipment Is the following equipment in good condition and operating properly

• Coffee machines

  Yes

  No

  N/A

• Fry bin/holding station

  Yes

  No

  N/A

• Bread grillers and or dual toasters

  Yes

  No

  N/A

• Batch toasters

  Yes

  No

  N/A

• Batch toaster spatulas

  Yes

  No

  N/A

• Assembly holding unit

  Yes

  No

  N/A

• Protein holding cabinet or universal holding cabinet

  Yes

  No

  N/A

• Portable food warmer

  Yes

  No

  N/A

• Ice machines

  Yes

  No

  N/A

• Soda nozzles

  Yes

  No

  N/A

• Is all equipment approved by jack in the box

  Yes

  No

  N/A

FOOD QUALITY Fryer products

• Are fryer products of acceptable color?

  Yes

  No

  N/A

• Are fryer products not smashed, broken or clumped together?

  Yes

  No

  N/A

• Are tacos assembled properly?

  Yes

  No

  N/A

• Are tacos bagged properly?

  Yes

  No

  N/A

Fryer procedures

• Are fryer COOK timers programmed correctly?

  Yes

  No

  N/A

• Are fryer HOLD/STAGE timers programmed correctly?

  Yes

  No

  N/A

• Are all fryer products being held and timed properly?

  Yes

  No

  N/A

• Are HELD/STAGED fryer and grill products rotated correctly

  Yes

  No

  N/A

Grill products

• Are grill products of appropriate color?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Grill procedures

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

  Yes

  No

  N/A

• Are patties being seared properly?

  Yes

  No

  N/A

• Are grill surfaces scraped after each cooking cycle?

  Yes

  No

  N/A

• Are clamshell teflon surfaces squeeged after each cooking cycle?

  Yes

  No

  N/A

• Are clamshell grill platens maintained free of carbon build up?

  Yes

  No

  N/A

• Are grill COOK timers programmed correctly?

  Yes

  No

  N/A

• Are grill products flipped and removed at the proper times?

  Yes

  No

  N/A

• Are grill HELD/STAGED timers programmed correctly?

  Yes

  No

  N/A

• Are grill products being held and timed properly?

  Yes

  No

  N/A

Prep and Assembly

• Do ingredients for assembled products meet visual quality standards?

  Yes

  No

  N/A

• Are toasted products warm and of appropriate color and texture?

  Yes

  No

  N/A

• Are proper defrosting procedures being followed?

  Yes

  No

  N/A

• Are bread products and biscuits buttered before toasting?

  Yes

  No

  N/A

• Are sandwiches assembled according to standard procedure?

  Yes

  No

  N/A

• Is bread toasted until protein is ready to assemble product?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Current issues

• How do you use build to charts? (EE)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A