Feast Foods - POM

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

DT Visit

• Was the greeting within 5 seconds?

  Yes

  No

  N/A

• Did the employee use their name in the greeting?

  Yes

  No

  N/A

• Did the employee use SMART selling?

  Yes

  No

  N/A

• Did the employee as "Do I have your order correct on the screen?

  Yes

  No

  N/A

• Did the employee give you the total and direct you where to go?

  Yes

  No

  N/A

• Did the employee greet you within 5 seconds at the window?

  Yes

  No

  N/A

• Was the order read back to you before payment?

  Yes

  No

  N/A

• Did the employee as you how your service was?

  Yes

  No

  N/A

• Did the employee thank you and invite you back?

  Yes

  No

  N/A

• What was your total time?

• Please rate the Overall Experience

Tacos

• Do the tacos meet the acceptable darkness?

  Yes

  No

  N/A

• Is there a proper amount of lettuce in the tacos?

  Yes

  No

  N/A

• Is the cheese placement correct?

  Yes

  No

  N/A

• Are the Tacos properly sauced?

  Yes

  No

  N/A

• Please rate the tacos 1-5

• Picture of tacos if needed

  Media

Outside Cleanliness

• Was the property presentable upon arrival

  Yes

  No

  N/A

• Is the parking lot / DT / landscaping clean and free of trash?

  Yes

  No

  N/A

• Are the menu boards clean and in good repair?

  Yes

  No

  N/A

• Are the entryways clean?

  Yes

  No

  N/A

• Outside is free of any safety issues

  Yes

  No

  N/A

• Is the building clean?

  Yes

  No

  N/A

• Are all lights working?

  Yes

  No

  N/A

• All current POP is posted and in good condition?

  Yes

  No

  N/A

• Back door slab is clean

  Yes

  No

  N/A

• DT lane is clean?

  Yes

  No

  N/A

• DT window area is clean?

  Yes

  No

  N/A

• Dumpster gates are closed

  Yes

  No

  N/A

• Dumpster are is clean and lids are closed

  Yes

  No

  N/A

• Any notes for this section?

• Picture of outside cleanliness

  Media

Uniform Appearance

• Are all employees wearing the correct shirts and are the shirts tucked in?

  Yes

  No

  N/A

• Are all employees wearing black slacks?

  Yes

  No

  N/A

• Are all employees wearing name tags?

  Yes

  No

  N/A

• Are all employees wearing a hat or visor (include Management if assigned to a cooking or prep position).

  Yes

  No

  N/A

• Are all management wearing a tie or scarf?

  Yes

  No

  N/A

• Is all necessary hair in a bun and black hair tie used?

  Yes

  No

  N/A

• Any notes for this section?

• Picture of uniform and or appearance

  Media

Dining Room Cleanliness

• Are the tables bussed?<br>

  Yes

  No

  N/A

• Are the tables and chairs detailed clean?

  Yes

  No

  N/A

• Are the floors clean?

  Yes

  No

  N/A

• Is the Drink Station clean and stocked?

  Yes

  No

  N/A

• Are the walls / dividers clean?

  Yes

  No

  N/A

• Are the baseboards clean?

  Yes

  No

  N/A

• Is the ceiling / vents / light diffusers clean?

  Yes

  No

  N/A

• Are the garbages less than 1/2 full?

  Yes

  No

  N/A

• Are the entry doors clean?

  Yes

  No

  N/A

• Are the windows clean?

  Yes

  No

  N/A

• Are all lights working?

  Yes

  No

  N/A

• Are the restrooms cleaned and stocked?

  Yes

  No

  N/A

• Is cleanliness assurance chart posted and being followed?

  Yes

  No

  N/A

• Is there a timer designated for cleanliness assurance chart?

  Yes

  No

  N/A

• Any notes for this section?

• Picture of any cleanliness issues

  Media

Quality check

• Are all hold times on the grill set?

  Yes

  No

  N/A

• Are all items on the grill within the correct shelf life?

  Yes

  No

  N/A

• Are all items on the grill staged properly?

  Yes

  No

  N/A

• Are the employees following all the correct procedures on the grill?

  Yes

  No

  N/A

• Are all hold times on the fryers set?

  Yes

  No

  N/A

• Are all items on the fryers staged properly?

  Yes

  No

  N/A

• Are all items on the fryers within the correct shelf life?

  Yes

  No

  N/A

• Are the employees following all the correct procedures on fryers?

  Yes

  No

  N/A

• Are Tacos being prepared properly?

  Yes

  No

  N/A

• Are all hold times on the front and DT set?

  Yes

  No

  N/A

• Are all items on the front and DT within the correct shelf life?

  Yes

  No

  N/A

• Are all items in the walk in refrigerator within shelf life

  Yes

  No

  N/A

• Are all items in the walk in refrigerator stored correctly?

  Yes

  No

  N/A

• Are all items in the walk in freezer within shelf life?

  Yes

  No

  N/A

• Are all items in the walk in freezer stored correctly?

  Yes

  No

  N/A

• Are all items in the dry storage within shelf life?

  Yes

  No

  N/A

• Are all items in the dry storage stored correctly?

  Yes

  No

  N/A

• Salads are made with only fresh ingredients?

  Yes

  No

  N/A

• Salads are made correctly according to prep cards and have no ingredients between lid and bowl?

  Yes

  No

  N/A

• Any notes for this section?

Guest Service Procedures

• Is the DT employee greeting every customer within 5 seconds?

  Yes

  No

  N/A

• Is the DT employee asking every guest "Do I have your order correct on the screen"?

  Yes

  No

  N/A

• Is the DT employee repeating every order before collecting payment!

  Yes

  No

  N/A

• Is the DT employee asking each guest how their service is, or apologizing for the problem?

  Yes

  No

  N/A

• Is the DT employee thanking and inviting every guest back?

  Yes

  No

  N/A

• All guest service employees know required sauce, napkin, and bagging procedures?

  Yes

  No

  N/A

• Any notes for this section?

Front Counter Service

• Is the employee greeting every customer within 5 seconds?

  Yes

  No

  N/A

• Is the employee repeating every order before collecting payment!

  Yes

  No

  N/A

• Is the employee asking each guest how their service is, or apologizing for the problem?

  Yes

  No

  N/A

• Is the employee thanking and inviting every guest back?

  Yes

  No

  N/A

• All guest service employees know required sauce, napkin, and bagging procedures?

  Yes

  No

  N/A

• When handing out food to dine in guest, does guest service employee direct guest to sauce and napkins?

  Yes

  No

  N/A

• Are table touches being done by counter employee?

  Yes

  No

  N/A

Food Safety

• Is the HACCP book correct?

  Yes

  No

  N/A

• Are all personal food and drinks stored in a proper designated area?

  Yes

  No

  N/A

• Is employee hand washing being done correctly? Washing hands in water over 100 degrees, up to their elbows for twenty seconds?

  Yes

  No

  N/A

• Is all chemical storage away from designated food areas?

  Yes

  No

  N/A

• Grill tools stored correctly, have a designated timer and it is running?

  Yes

  No

  N/A

• Final flip and check being observed on all required products? (all beef products and eggs)

  Yes

  No

  N/A

• Proper egg procedures followed? Using designated egg sanitizer before breaking yolk with yellow handled spatula.

  Yes

  No

  N/A

• Egg sanitizer has a two hour time and is in a container that is labeled and designated for egg use only?

  Yes

  No

  N/A

• PIC can demonstrate how to take all critical temperatures? (Smoothie machine, Shake machine, Fryers, Grill, POU, and Walk-in.

  Yes

  No

  N/A

• PIC can demonstrate patty check?

  Yes

  No

  N/A

• No standing water or back up drains?

  Yes

  No

  N/A

• Any notes for this section?

Floor Leadership Systems

• Are the Daily Planners filled out for the current shift?

  Yes

  No

  N/A

• Are the Build-To charts being followed?

  Yes

  No

  N/A

• Is WSP properly deployed? (MIC in # 3,6,8)

  Yes

  No

  N/A

• Is the WSP chart correctly filled out?

  Yes

  No

  N/A

• Do the employees know their Primary and Secondary Duties?

  Yes

  No

  N/A

• Any notes for this section?

BOH Cleanliness

• Is behind the grill and fryers clean?

  Yes

  No

  N/A

• Is under all other equipment clean?

  Yes

  No

  N/A

• Are the grill and fryer hoods clean?

  Yes

  No

  N/A

• Is the prep area clean and organized?

  Yes

  No

  N/A

• Are all the dishes put away clean?

  Yes

  No

  N/A

• Are all kitchen and storage lights properly working?

  Yes

  No

  N/A

• Is the dry storage area clean and organized?

  Yes

  No

  N/A

• Is the walk in refrigerator clean and organized?

  Yes

  No

  N/A

• Is the walk in freezer clean and organized?

  Yes

  No

  N/A

• Is the break room clean and organized?

  Yes

  No

  N/A

• Is the break room an inviting atmosphere for the employees to enjoy?

  Yes

  No

  N/A

• Any notes for this section?

• Any pictures of cleanliness issues

  Media

Equipment

• Is all equipment properly working. If not, what is broke.

  Yes

  No

  N/A

• Is all equipment clean and properly maintained

  Yes

  No

  N/A

• Are toasters clean, have clean Teflon and calibrated properly?

  Yes

  No

  N/A

• Do all sauce and butter bottles have correct uncut bottle tips?

  Yes

  No

  N/A

• Fryer filtering, cleaning and boil out schedule in use?

  Yes

  No

  N/A

• Restaurant has all required fryer filtering safety equipment? (Gloves, Apron, Safety Glasses)

  Yes

  No

  N/A

• Any notes for this section?

• Picture of Equipment if needed

  Media

Scheduling / Labor Management

• Is the sales forecast within 2% or reasonable based on history?

  Yes

  No

  N/A

• Are schedules posted by Thursday 5:00pm?

  Yes

  No

  N/A

• Are the scheduled hours at or below amount allotted for the store to be under labor goal?

  Yes

  No

  N/A

• Do the actual hours match the guide / scheduled hours?

  Yes

  No

  N/A

• Are all hours scheduled within 1 of guide?

  Yes

  No

  N/A

• Are all lunch hours at or +1 of guide?

  Yes

  No

  N/A

• Is the daily graph printed and available to all shifts?

  Yes

  No

  N/A

• Are all non sales generating tasks properly scheduled?

  Yes

  No

  N/A

• Any notes for this section?

Food Cost

• Has the store achieved the -3.0% Food Cost goal for the last three periods? Found in business recap on PC.

  Yes

  No

  N/A

• Are daily counts completed 1x daily or 3x's daily if Food Cost goal is not being met?

  Yes

  No

  N/A

• Is the Destroyed Food being tracked and entered daily?

  Yes

  No

  N/A

• Is destroyed percentage over 75%?

  Yes

  No

  N/A

• Is the prep list printed and being used?

  Yes

  No

  N/A

• Are prep checks being done on at least three times a week and posted?

  Yes

  No

  N/A

• Is the store meeting the DOH goal? See combo report on BI.

  Yes

  No

  N/A

• Food Cost Formula and spreadsheet in use?

  Yes

  No

  N/A

• All fryer items portioned?

  Yes

  No

  N/A

• Water pressure-water booster gage between 65-85

  Yes

  No

  N/A

• All employee discounts and meals suspended if store is over designated food cost goal?

  Yes

  No

  N/A

• Any notes for this section?

Cash / Theft

• Is the Cashier performance summary printed daily and posted?

  Yes

  No

  N/A

• Are all cashiers under the 5% item cancel goal for the current week?

  Yes

  No

  N/A

• Has the manager followed up with all theft reports?

  Yes

  No

  N/A

• Are all cashiers counting their own drawers at the end of each shift? Verified by team leader before dropped in safe?

  Yes

  No

  N/A

• Is the Cash and Sales entered daily?

  Yes

  No

  N/A

• E-journal searched for small sales, voids, canceled orders?

  Yes

  No

  N/A

• Coupons are present and accounted for from previous four days?

  Yes

  No

  N/A

• Stand bank is at designated amount?

  Yes

  No

  N/A

• All bank verified deposit slips are accounted for and filed properly?

  Yes

  No

  N/A

• All petty cash receipts accounted for?

  Yes

  No

  N/A

• Are all daily envelopes and drawer summaries accounted for and organized?

  Yes

  No

  N/A

• Any notes for this section?

Communication

• Are all required items posted on Communication Board?

  Yes

  No

  N/A

• Is all information current on Communication Board? Speed of Service, Food Cost Report and Action Plan, Schedule, VOG period report, VOG Comments.

  Yes

  No

  N/A

• Do the employees know the current VOG information (AOF, AOS, TB, B2B, Problem Resolution)

  Yes

  No

  N/A

• Do the employees know the food cost action plan?

  Yes

  No

  N/A

• Picture of Communication Board.

  Media

Budgets

• Is the store using the checkbook for budgeting purposes?

  Yes

  No

  N/A

• Are food orders less then 29% of forecasted sales?

  Yes

  No

  N/A

• Are packaging supply orders less then 2.6% of forecasted sales?

  Yes

  No

  N/A

• Are operating supply orders less then .85% of forecasted sales?

  Yes

  No

  N/A

• Is all petty cash approved by Area Owner?

  Yes

  No

  N/A

• Any notes for this section?

Inventory and Delivery Control

• Are inventory counts accurate? Is there bouncing from week to week?

  Yes

  No

  N/A

• When managers do order do they verify inventory on hand?(Go Check)

  Yes

  No

  N/A

• All deliveries checked in by manager or team leader?

  Yes

  No

  N/A

• Are all boxes dated and rotated on deliveries?

  Yes

  No

  N/A

• All soda boxes have receive date and open date?

  Yes

  No

  N/A

• Any notes for this section?

Miscellaneous

• Is store 75% cross trained in three positions?

  Yes

  No

  N/A

• Do all employees have there ojt's on file for any position working or certified?

  Yes

  No

  N/A

• Additional picture if needed

  Media

• Additional picture if needed

  Media

• Additional picture if needed

  Media

• Recap