Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
GUEST EXPECTATIONS
EXTERIOR
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☐ Exterior lights and signs(3pt)
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☐ Restaurant Exterior walls, roof, reasonably clean and in good condition
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☐ Entry doors, windows and ledges clean/good condition(3pt)
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☐ Parking lot clean and good condition(1pt)
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☐Sidewalk, patio and exterior furniture (1pt)
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☐ Outside trash cans clean and not overflowing(1pt)
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☐ Drive thru menu boards clean and no missing numbers(3pt)
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☐ DT OCS working(1pt)
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☐ Drive thru lanes and curbs clean(1pt)
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☐Landscaping (1pt)
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☐ Dumpster clean and door shut(3pt)
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☐Graffiti (3pt)
DRIVE THRU WINDOW
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☐ Drive thru window and frame clean(3pt)
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☐ Drive thru wall and ledges clean(3pt)
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☐ Drive thru land and curb by window clean(1pt)
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☐ POP current, clean and in good condition
DINING ROOM
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☐Dining room floors clean(3pt)
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☐ Dining room ledges and windows clean(1pt)
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☐ Dining room tables clean(3pt)
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☐ Trash cans clean and not overflowing (3pt same as tables)
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☐ Front counter areas clean and not cluttered(1pt)
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☐ Music on, temperature, clean smell(1pt)
RESTROOM
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☐ Restroom stocked
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☐ Restroom trash not full
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☐ Restroom floors clean
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☐ Restroom mirrors, sinks and
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☐ Handwash sign posted
FOOD SAFETY TRAVEL PATH
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☐ Imminent Health Hazards(10pt)
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☐ Crossing the Blue Door Wash Your Hands(5pt)
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☐ Check Serve Safe Not Expired EE works at store. Make sure Food Safety Timers are on. (Handwash, Tools, and Sanitizer) (1,5pt)
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☐ Check Sanitizer strength is 150-400ppm, test strips not expired, towel in bucket. Buckets labeled. (1,1pt)
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☐ Check 5 items at sink. Clean sink, hot and cold water, job aid, trash can, soap and towels. But nothing stocked in sink. (5pt)
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☐ Check all hot-holding and TPH timers are running (TPH, PHU, UHC, Taco Warmer, Fry Bin) (5,5pt)
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☐ Food contact surfaces, Dishes, Equipment, Prep Tools, and Back up Tools. Clean and in good Condition(3,3pt)
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☐ Check FSC 5 previous days. Receiving Log(3pt)
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☐ Check 3 compartment sink is working properly including dispensers for soap and sanitizer.
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Water should reach 110F (120 CA) at 3 compartment sinks. (Dishwasher sanitizer strength 50-100ppm). (5pt)5
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Drains are not clogged free of debris(3pt)
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Drains have 1-inch air gap, no standing water. (5pt)
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☐ Contamination: Food or Packaging(5pt)
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Storage: Food and Packaging (no raw products above ready to eat, no products exposed to air)(3pt)
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Make sure no expired products. (3pt)<br>*Anytime you pass a POU or Walk-in check: Are the gaskets torn? Are the gaskets dirty? Is there a working dial thermometer in the warmest part of the unit? Is the food inside of the unit meeting the correct temperature?
PREP
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☐ Uniform within standard(3pt)
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☐ Workstation Planner filled out(3pt)
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☐ Good quality of lettuce and tomato (grab and place) (1pt)
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☐ Sauce bottles and tips correct(3pt)
FRYER ASSIST
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☐ Products not left hanging on
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☐ Fries salted correctly
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☐ Products not packaged unless ordered
FOOD SAFETY
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☐ Uniform Clean, Hair Restrained, (3pt)
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☐ Clean Dishwasher or 3 Compartment Sink (5pt)
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☐ Sweep/Mop Walk in Cooler
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☐ Wash Dishes
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☐ Clean and Sanitize Prep Area
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☐ Clean POU/gaskets
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☐ Clean/Organize Prep/Dishwashing area Shelves
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☐ Check condition and cleanliness of utensils, dishes, and tools
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☐ Check all labels (3pt
GUEST SERVICE
GER
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☐ Uniform within standard(3pt)
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☐ Workstation planner filled out(3pt)
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☐ Beverages made according to job aid(1pt)
FRYER ASSIST
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☐ Products not left hanging on (3pt)
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☐ Fries salted correctly (goes with above pts)
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☐ Products not packaged unless ordered(3pt)
FOOD SAFETY
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☐ Uniform Clean, Hair Restrained, nails(3pt)
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☐ Shake syrups/toppings labeled(3pt)
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☐ Coffee and Iced Tea labeled(3pt)
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☐ Beverage Dispensers/Ice Chutes clean and free of buildup (1pt)
Behaviors
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5 second greet time (3pts)
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Friendly and using power words. No excessive use of OK, anything else, or is that all (3pts)(Bonus 1)
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Repeating the order at the speaker (5pts)
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Window Greet time 10sec, Friendly and uses power words, 2 part closure (3pts)(Bonus 1)
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Condiments Offered (1pt)
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Provide Receipt (1pt)
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Correct Packaging, Bagging and Serving (1pt)
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Napkins, utensils and straws provided (3pts)
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Beverages correctly assembled (1pt)
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Bag contents communication (5pts)
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Orders in correct packaging (5pts)
GRILL
GER
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☐ Complete Uniform worn(3pt)
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☐ Workstation Planner filled out(3pt)
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☐UHC- visually meets standard & held properly
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☐ Assembly Quality
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☐ Sauce/butter bottles and tips correct (3pt)
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☐ Bread toasted, properly toaster Teflon sheet clean
FOOD SAFETY
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☐ Uniform Clean, Hair Restrained, (3pt)
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☐ UHC timers on
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☐ TPH Timers on
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☐ Sauce Bottles not expired
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☐ Product left out longer than 40 min during prep/portioning
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☐ Grill surface clean/free of carbon & grease
Behaviors
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Breads toasted properly
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Saucing edge to edge
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Using correct button on microwave
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Staging products correctly
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Sandwiches in correct packaging
FRYER
GER
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☐Uniform within standard (3pt)
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☐ Workstation Planner filled out(3pt)
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☐ Good quality of lettuce/cheese
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☐ Quality of oil within standard and oil chart followed
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☐ UHC products properly staged/within quality standard
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☐ Tacos staged properly and within quality standards
FOOD SAFETY
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☐ Uniform Clean, Hair Restrained, (3pt)
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☐ TPH timer are set
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☐ UHC timers on
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☐ Taco ribbon clean free of sauce and debris
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☐ Sauce Bottles not expired(3pt)
Behaviors
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Fried products are transferred with tongs
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French fries properly salted
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Products not stored in packaging unless there is an order on the screen
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Taco Acceptability chart followed
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Tacos drained of oil for 5 to 10 seconds
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Skimming done when needed
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Fry baskets filled halfway
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Fry basket covers being used when required
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Mid Cycle shake occurs
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Correct fry baskets, racks, lids, and batch sizes used
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Baskets gently shaken to drain oil from products
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Fried products are immediately packaged and not left hanging
Sign Off
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Prepared by
