REV Visit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Date and time of visit:

  Date

• Manager in charge:

Food Quality

• Shortening in all french fries and multi pot fryers meet standards<br>

  Yes

  No

  N/A

• French Fries are cooked and held properly<br>

  Yes

  No

  N/A

• Speciality Products and Multi-Pot Side Items are Cooked and Held Properly<br>

  Yes

  No

  N/A

• Kitchen Management System is Present and PHU Monitoring System is Properly Executed <br>

  Yes

  No

  N/A

• Guests' Orders are accurately prepared and delivered<br>

  Yes

  No

  N/A

• Restaurant Does Not Have any Expired Product<br>

  Yes

  No

  N/A

• Sandwich Buns Meet Quality Standards and Are Properly Toasted<br>

  Yes

  No

  N/A

• All Produce and Products Meet Holding and Quality Standards<br>

  Yes

  No

  N/A

• Products/Condiments Are Stored Properly<br>

  Yes

  No

  N/A

sos

• Drive-thru total time is 2:45 or below<br>

  None

  2

  4

  6

• Dine-in total time is 2:45 or below<br>

  None

  2

  4

  6

• Necessary SOS tools are in place and working properly<br>

  Yes

  No

  N/A

• Manager in Charge Behaviour Drives Speed of Service<br>

  Yes

  No

  N/A

C.A.R.E

• Team Members and Managers use 'Please' and 'Thank You'<br>

  Yes

  No

  N/A

• Team Members provide a quick and courteous greeting to each Guest<br>

  Yes

  No

  N/A

• Manager in Charge (MIC) successfully conducts table touches during Travel Paths<br>

  Yes

  No

  N/A

• Team provides a positive Guest interaction<br>

  Yes

  No

  N/A

• Team Members And Managers Meet Uniform And Hygiene Standards<br>

  Yes

  No

  N/A

• Guest Feedback Program is active and in use<br>

  Yes

  No

  N/A

Training

• Manager in Charge has Current Foundations Certificate<br>

  Yes

  No

  N/A

• Team Members working in position have been trained in position<br>

  Yes

  No

  N/A

• Team Members working in position have been verified /certified in position<br>

  Yes

  No

  N/A

PROFITABILITY AND SHIFT MANAGEMENT

• Suggestive Selling is Effectively Used to Maximise Sales<br>

  Yes

  No

  N/A

• All Menu items are available<br>

  Yes

  No

  N/A

• P.O.P. elements are posted, current and correctly placed. POP is clean and in good condition<br>

  Yes

  No

  N/A

• Management Command Station is Present, up to date and in use<br>

  Yes

  No

  N/A

• Travel Paths are Effectively Completed as Required<br>

  Yes

  No

  N/A

• Fresh and Ready System is Present and Effective Waste Management System in place<br>

  Yes

  No

  N/A

CLEANLINESS

• Dining Room and Play Areas are Clean<br>

  1

  2

  3

• Restrooms are Clean<br>

  1

  2

  3

• Exterior of the Restaurant is Clean <br>

  1

  2

  3

• Back of the House is Clean<br>

  1

  2

  3

• Kitchen Equipment is Clean<br>

  1

  2

  3

MAINTENANCE

• Dining Room and Play Areas are Well Maintained<br>

  Yes

  No

  N/A

• Restroom is Well Maintained<br>

  Yes

  No

  N/A

• Exterior is Well Maintained<br>

  Yes

  No

  N/A

• Back of House is Well Maintained <br>

  Yes

  No

  N/A

• Kitchen Equipment is Well Maintained<br>

  Yes

  No

  N/A

FOOD SAFETY PLATFORM (50% of total score)

• Required Hand-Washing Procedures are Followed <br> <br>

  Safe

  At Risk

  N/A

• Health Department Inspections Are Available And Violations Have Been Corrected <br> <br>

  Safe

  At Risk

  N/A

• Hot Water is Available <br> <br>

  Yes

  No

  N/A

• Sanitising Solutions Are Properly Stored/Labelled/Used <br> <br>

  Safe

  At Risk

  N/A

• Shake/Soft Serve Machine Sanitised Properly<br><br>

  Safe

  At Risk

  N/A

• Restaurant is Only Using Approved Items <br> <br>

  Safe

  At Risk

  N/A

• Prepped Items Are Marked With Hold Time And Are Not Expired (PHFs)<br><br>

  Safe

  At Risk

  N/A

• Cross-Contamination Is Not Observed <br> <br>

  Safe

  At Risk

  N/A

• Effective Pest Elimination is in Place<br><br>

  Safe

  At Risk

  N/A

• Product Cook-Out Procedures/Temperatures Do Meet Standards <br> <br>

  Safe

  At Risk

  N/A

• No Other Food Safety Violations are Present<br><br>

  Safe

  At Risk

  N/A

Visit Summary

• Overall visit comments:

• Auditor Signature

  Sign

Acknowledgement

• By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings. You are also acknowledging that critical violations are a violation of company policy.

  I Agree

  I Disagree

• Manager in Charge Signature

  Sign