Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

DT Visit

  • Was the greeting within 5 seconds?

  • Did the employee use their name in the greeting?

  • Did the employee use SMART selling?

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

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

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

  • Was the order read back to you before payment?

  • Did the employee as you how your service was?

  • Did the employee thank you and invite you back?

  • What was your total time?

  • Please rate the Overall Experience

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

Outside Cleanliness

  • Was the property presentable upon arrival

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

  • Are the menu boards clean and in good repair?

  • 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

  • Dumpster are is clean and lids are closed

  • Any notes for this section?

  • Picture of outside cleanliness

Uniform Appearance

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

  • Are all employees wearing black slacks?

  • 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

Dining Room Cleanliness

  • 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?

  • 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?

Guest Service Procedures

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

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

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

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

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

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

  • Any notes for this section?

Front Counter Service

  • Is the employee greeting every customer within 5 seconds?

  • Is the employee repeating every order before collecting payment!

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

  • Is the employee thanking and inviting every guest back?

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

  • 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?

Food Safety

  • Is the HACCP book correct?

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

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

  • 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?

  • No standing water or back up drains?

  • Any notes for this section?

Floor Leadership Systems

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

  • Are the Build-To charts being followed?

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

  • Is the WSP chart correctly filled out?

  • Do the employees know their Primary and Secondary Duties?

  • 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 2% or reasonable 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?

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

  • Are all hours scheduled within 1 of guide?

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

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

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

  • 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?

  • Water pressure-water booster gage between 65-85

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

  • 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?

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

  • Stand bank is at designated amount?

  • 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?

  • 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 current VOG information (AOF, AOS, TB, B2B, Problem Resolution)

  • Do the employees know the food cost action plan?

  • Picture of Communication Board.

Budgets

  • Is the store using the checkbook for budgeting purposes?

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

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

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

  • Is all petty cash approved by Area Owner?

  • Any notes for this section?

Inventory and Delivery Control

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

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

  • All deliveries checked in by manager or team leader?

  • Are all boxes dated and rotated on deliveries?

  • All soda boxes have receive date and open date?

  • Any notes for this section?

  • Add location

Miscellaneous

  • Is store 75% cross trained in three positions?

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

  • Additional picture if needed

  • Additional picture if needed

  • Additional picture if needed

Area Owner 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

  • Area Owner 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.