Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Outside Cleanliness
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Was the property presentable upon arrival
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Is the parking lot / DT / landscaping clean and free of trash?
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Are the entryways clean?
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Outside is free of any safety issues
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Is the building clean?
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Are all lights working?
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All current POP is posted and in good condition?
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Back door slab is clean
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DT lane is clean?
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DT window area is clean?
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Dumpster gates are closed
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Are menu boards clean, in good repair, and all lights working.
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Are prices correct and presentable on outside menu boards?
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Dumpster are is clean and lids are closed
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Any notes for this section?
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Picture of outside cleanliness
Dining Room Cleanliness
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Are all prices correct and presentable on inside menu boards?
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Are the tables bussed?<br>
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Are the tables and chairs detailed clean?
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Are the floors clean?
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Is the Drink Station clean and stocked?
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Are the walls / dividers clean?
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Are the baseboards clean?
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Is the ceiling / vents / light diffusers clean?
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Are the garbages less than 1/2 full?
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Are the entry doors clean?
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Are the windows clean?
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Are all lights working?
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Are the restrooms cleaned and stocked?
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Is cleanliness assurance chart posted and being followed?
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Is there a timer designated for cleanliness assurance chart?
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Any notes for this section?
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Picture of any cleanliness issues
Quality check
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Are all hold times on the grill set?
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Is there a 4 hour Digital Timer set for all lettuce and tomatoes at room temperature?
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Are all items on the grill within the correct shelf life?
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Are all items on the grill staged properly?
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Are the employees following all the correct procedures on the grill?
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Are all hold times on the fryers set?
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Are all items on the fryers staged properly?
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Are all items on the fryers within the correct shelf life?
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Are the employees following all the correct procedures on fryers?
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Are Tacos being prepared properly?
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Are all hold times on the front and DT set?
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Are all items on the front and DT within the correct shelf life?
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Are all items in the walk in refrigerator within shelf life
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Are all items in the walk in refrigerator stored correctly?
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Are all items in the walk in freezer within shelf life?
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Are all items in the walk in freezer stored correctly?
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Are all items in the dry storage within shelf life?
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Are all items in the dry storage stored correctly?
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Salads are made with only fresh ingredients?
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Salads are made correctly according to prep cards and have no ingredients between lid and bowl?
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Any notes for this section?
Tacos
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Do the tacos meet the acceptable darkness?
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Is there a proper amount of lettuce in the tacos?
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Is the cheese placement correct?
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Are the Tacos properly sauced?
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Picture of tacos if needed
Floor Leadership Systems
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Are the Daily Planners filled out for the current shift?
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Are the Build-To charts being followed?
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Is WSP properly deployed? Is PIC in correct position?
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Is the WSP chart correctly filled out?
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Do the employees know their Primary and Secondary Duties?
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Is each employee assigned a cleaning and portioning task?
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Any notes for this section?
Guest Service
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Are the 10 principles of the drive thru experience being followed?
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Are all guest service employees engaged, smiling, and friendly?
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Are the 5 steps to order accuracy being followed by whole staff?
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Is the DT employee asking every guest "Do I have your order correct on the screen"?
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All guest service employees know required sauce, napkin, and bagging procedures?
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Is the employee repeating every order before collecting payment!
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Is the employee thanking every guest?
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When handing out food to dine in guest, does guest service employee direct guest to sauce and napkins?
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Are table touches being done by counter employee?
Uniform Appearance
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Are all employees wearing the correct shirts and are the shirts tucked in?
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Are all employees wearing black slacks?
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All guest service employees in correct shirts and aprons?
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Are all employees wearing name tags?
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Are all employees wearing a hat or visor (include Management if assigned to a cooking or prep position).
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Are all management wearing a tie or scarf?
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Is all necessary hair in a bun and black hair tie used?
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Any notes for this section?
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Picture of uniform and or appearance
Food Safety
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Is the FSC book correct?
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Is there a digital timer for all lettuce and tomatoes and is in use?
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Are all personal food and drinks stored in a proper designated area?
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Is all chemical storage away from designated food areas?
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Grill tools stored correctly, have a designated timer and it is running?
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Final flip and check being observed on all required products? (all beef products and eggs)
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Proper egg procedures followed? Using designated egg sanitizer before breaking yolk with yellow handled spatula.
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Egg sanitizer has a two hour time and is in a container that is labeled and designated for egg use only?
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PIC can demonstrate how to take all critical temperatures? (Smoothie machine, Shake machine, Fryers, Grill, POU, and Walk-in.
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PIC can demonstrate patty check?
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Observe grill for 10 mins. Is grill personnel following all grill procedures? (Coach to final flip and check all products)
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All sanitizers meet requirements, including 3 compartment sink?
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Is hand-washing timer on and all employees are aware of when and how to wash hands? (Can they demonstrate)
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Any notes for this section?
BOH Cleanliness
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Is behind the grill and fryers clean?
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Is under all other equipment clean?
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Are the grill and fryer hoods clean?
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Is the prep area clean and organized?
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Are all the dishes put away clean?
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Are all kitchen and storage lights properly working?
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Is the dry storage area clean and organized?
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Is the walk in refrigerator clean and organized?
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Is the walk in freezer clean and organized?
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Is the break room clean and organized?
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Is the break room an inviting atmosphere for the employees to enjoy?
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Any notes for this section?
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Any pictures of cleanliness issues
Equipment
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Is all equipment properly working. If not, what is broke.
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Is all equipment clean and properly maintained
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Are toasters clean, have clean Teflon and calibrated properly?
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Do all sauce and butter bottles have correct uncut bottle tips?
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Fryer filtering, cleaning and boil out schedule in use?
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Restaurant has all required fryer filtering safety equipment? (Gloves, Apron, Safety Glasses)
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Any notes for this section?
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Picture of Equipment if needed
Scheduling / Labor Management
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Is the sales forecast within reason based on history?
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Are schedules posted by Thursday 5:00pm?
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Are the scheduled hours at or below amount allotted for the store to be under labor goal?
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Is location schedule scheduled to needs of business? Use hourly sales to determine.
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Is the daily graph printed and available to all shifts?
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Are all non sales generating tasks properly scheduled?
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Any notes for this section?
Food Cost
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Has the store achieved the under a 6.0% variance for food cost the last three periods? Use period end SAP reports.
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Are daily counts completed 1x daily or 3x's daily if Food Cost goal is not being met?
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Count Jumbo Patties, French Fries and Spicy Patties. Are they within acceptable inventory range?
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Is the Destroyed Food being tracked and entered daily?
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Is destroyed percentage over 75%?
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Is the prep list printed and being used?
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Are prep checks being done on at least three times a week and posted?
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Is the store meeting the DOH goal? See combo report on BI.
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Food Cost Formula and spreadsheet in use?
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All fryer items portioned?
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Any notes for this section?
Cash / Theft
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Is the Cashier performance summary printed daily and posted?
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Are all cashiers under the 5% item cancel goal for the current week?
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Has the manager followed up with all theft reports?
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Are all cashiers counting their own drawers at the end of each shift? Verified by team leader before dropped in safe?
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Is the Cash and Sales entered daily?
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E-journal searched for small sales, voids, canceled orders?
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Is camera system functioning properly?
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Coupons are present and accounted for from previous four days?
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Stand bank is at designated amount?
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Is all petty cash approved by District Manager?
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All bank verified deposit slips are accounted for and filed properly?
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All petty cash receipts accounted for?
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Are all daily envelopes and drawer summaries accounted for and organized?
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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.
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Are store keys on PIC?
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All registers assigned to employee working them?
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Any notes for this section?
Communication
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Are all required items posted on Communication Board?
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Is all information current on Communication Board? Speed of Service, Food Cost Report and Action Plan, Schedule, VOG period report, VOG Comments.
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Do the employees know the food cost action plan?
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Picture of Communication Board.
Miscellaneous
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Is store 75% cross trained in three positions?
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Do all employees have their certifications on file for any position working? Post pictures of training process from tablet.
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Additional picture if needed
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Additional picture if needed
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Additional picture if needed
DM Feedback Section
Food Cost Action Plan
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Provide detailed Food Cost Action Plan-
Training, Staffing & Scheduling Action Plan
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Provide detailed action plan for Training, Staffing & Scheduling
Food Quality Action Plan
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Provide a detailed Food Quality Action Plan-
Cleanliness Action Plan
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Provide a detailed Cleanliness Action Plan-
Guest Service Action Plan
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Provide a detailed Guest Service Action Plan-
Visit Overview/Recap
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Provide additional comments about visit
Signatures
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Manager/PIC Signature
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DM Signature