Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Outside Cleanliness

  • Was the property presentable upon arrival

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

  • Are the entryways clean?

  • Outside is free of any safety issues

  • Is the building clean?

  • Are all lights working?

  • All current POP is posted and in good condition?

  • Back door slab is clean

  • DT lane is clean?

  • DT window area is clean?

  • Dumpster gates are closed

  • Are menu boards clean, in good repair, and all lights working.

  • Are prices correct and presentable on outside menu boards?

  • Dumpster are is clean and lids are closed

  • Any notes for this section?

  • Picture of outside cleanliness

Dining Room Cleanliness

  • Are all prices correct and presentable on inside menu boards?

  • Are the tables bussed?<br>

  • Are the tables and chairs detailed clean?

  • Are the floors clean?

  • Is the Drink Station clean and stocked?

  • Are the walls / dividers clean?

  • Are the baseboards clean?

  • Is the ceiling / vents / light diffusers clean?

  • Are the garbages less than 1/2 full?

  • Are the entry doors clean?

  • Are the windows clean?

  • Are all lights working?

  • Are the restrooms cleaned and stocked?

  • Is cleanliness assurance chart posted and being followed?

  • Is there a timer designated for cleanliness assurance chart?

  • Any notes for this section?

  • Picture of any cleanliness issues

Quality check

  • Are all hold times on the grill set?

  • Is there a 4 hour Digital Timer set for all lettuce and tomatoes at room temperature?

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

  • Are all items on the grill staged properly?

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

  • Are all hold times on the fryers set?

  • Are all items on the fryers staged properly?

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

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

  • Are Tacos being prepared properly?

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

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

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

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

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

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

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

  • Are all items in the dry storage stored correctly?

  • Salads are made with only fresh ingredients?

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

  • Any notes for this section?

Tacos

  • Do the tacos meet the acceptable darkness?

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

  • Is the cheese placement correct?

  • Are the Tacos properly sauced?

  • Please rate the tacos 1-5

  • Picture of tacos if needed

Floor Leadership Systems

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

  • Are the Build-To charts being followed?

  • Is WSP properly deployed? Is PIC in correct position?

  • Is the WSP chart correctly filled out?

  • Do the employees know their Primary and Secondary Duties?

  • Is each employee assigned a cleaning and portioning task?

  • Any notes for this section?

Guest Service

  • Are the 10 principles of the drive thru experience being followed?

  • Are all guest service employees engaged, smiling, and friendly?

  • Are the 5 steps to order accuracy being followed by whole staff?

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

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

  • Is the employee repeating every order before collecting payment!

  • Is the employee thanking every guest?

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

  • Are table touches being done by counter employee?

Uniform Appearance

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

  • Are all employees wearing black slacks?

  • All guest service employees in correct shirts and aprons?

  • Are all employees wearing name tags?

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

  • Are all management wearing a tie or scarf?

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

  • Any notes for this section?

  • Picture of uniform and or appearance

Food Safety

  • Is the FSC book correct?

  • Is there a digital timer for all lettuce and tomatoes and is in use?

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

  • Is all chemical storage away from designated food areas?

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

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

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

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

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

  • PIC can demonstrate patty check?

  • Observe grill for 10 mins. Is grill personnel following all grill procedures? (Coach to final flip and check all products)

  • All sanitizers meet requirements, including 3 compartment sink?

  • Is hand-washing timer on and all employees are aware of when and how to wash hands? (Can they demonstrate)

  • Any notes for this section?

BOH Cleanliness

  • Is behind the grill and fryers clean?

  • Is under all other equipment clean?

  • Are the grill and fryer hoods clean?

  • Is the prep area clean and organized?

  • Are all the dishes put away clean?

  • Are all kitchen and storage lights properly working?

  • Is the dry storage area clean and organized?

  • Is the walk in refrigerator clean and organized?

  • Is the walk in freezer clean and organized?

  • Is the break room clean and organized?

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

  • Any notes for this section?

  • Any pictures of cleanliness issues

Equipment

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

  • Is all equipment clean and properly maintained

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

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

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

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

  • Any notes for this section?

  • Picture of Equipment if needed

Scheduling / Labor Management

  • Is the sales forecast within reason based on history?

  • Are schedules posted by Thursday 5:00pm?

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

  • Is location schedule scheduled to needs of business? Use hourly sales to determine.

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

  • Are all non sales generating tasks properly scheduled?

  • Any notes for this section?

Food Cost

  • Has the store achieved the under a 6.0% variance for food cost the last three periods? Use period end SAP reports.

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

  • Count Jumbo Patties, French Fries and Spicy Patties. Are they within acceptable inventory range?

  • Is the Destroyed Food being tracked and entered daily?

  • Is destroyed percentage over 75%?

  • Is the prep list printed and being used?

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

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

  • Food Cost Formula and spreadsheet in use?

  • All fryer items portioned?

  • Any notes for this section?

Cash / Theft

  • Is the Cashier performance summary printed daily and posted?

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

  • Has the manager followed up with all theft reports?

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

  • Is the Cash and Sales entered daily?

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

  • Is camera system functioning properly?

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

  • Stand bank is at designated amount?

  • Is all petty cash approved by District Manager?

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

  • All petty cash receipts accounted for?

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

  • Is Loomis safe being used to drop all large bills? No more then (5) $20 bills, and no $50s and $100s in cash drawers or Back office safe.

  • Are store keys on PIC?

  • All registers assigned to employee working them?

  • Any notes for this section?

Communication

  • Are all required items posted on Communication Board?

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

  • Do the employees know the food cost action plan?

  • Picture of Communication Board.

Miscellaneous

  • Is store 75% cross trained in three positions?

  • Do all employees have their certifications on file for any position working? Post pictures of training process from tablet.

  • Additional picture if needed

  • Additional picture if needed

  • Additional picture if needed

DM Feedback Section

Food Cost Action Plan

  • Provide detailed Food Cost Action Plan-

Training, Staffing & Scheduling Action Plan

  • Provide detailed action plan for Training, Staffing & Scheduling

Food Quality Action Plan

  • Provide a detailed Food Quality Action Plan-

Cleanliness Action Plan

  • Provide a detailed Cleanliness Action Plan-

Guest Service Action Plan

  • Provide a detailed Guest Service Action Plan-

Visit Overview/Recap

  • Provide additional comments about visit

Signatures

  • Manager/PIC Signature

  • DM Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.