FEAST POM Form 2020

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

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 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

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

  Yes

  No

  N/A

• Are prices correct and presentable on outside menu boards?

  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

Dining Room Cleanliness

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

  Yes

  No

  N/A

• 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

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

  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?

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? Is PIC in correct position?

  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

• Is each employee assigned a cleaning and portioning task?

  Yes

  No

  N/A

• Any notes for this section?

Guest Service

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the employee repeating every order before collecting payment!

  Yes

  No

  N/A

• Is the employee thanking every guest?

  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

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

• All guest service employees in correct shirts and aprons?

  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

• 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

Food Safety

• Is the FSC book correct?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  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

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

  Yes

  No

  N/A

• All sanitizers meet requirements, including 3 compartment sink?

  Yes

  No

  N/A

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

  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 reason 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

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

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

  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

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

  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

• 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 food cost action plan?

  Yes

  No

  N/A

• Picture of Communication Board.

  Media

Miscellaneous

• Is store 75% cross trained in three positions?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Additional picture if needed

  Media

• Additional picture if needed

  Media

• Additional picture if needed

  Media

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

  Sign

• DM Signature

  Sign