Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Service Standards Front of House

  • Phone Manners<br><br>

  • Interacts well with customers in person<br>

  • Represents the brand well.

  • Proper intro

  • Up selling effort

  • Prioritizing customers over everything.

  • Telephone rings only twice.

  • Customer on hold a maximum of 1 minute.

  • Service backup called promptly.

  • No hand notes on bills.

  • Clear communication with kitchen

  • Uniforms complete.

  • Uniforms clean.<br>

  • Uniform worn properly.

  • Proper footwear.

  • Hair nets if required.

  • No jewelry.

  • Personal hygiene.

  • Front counter clean and presentable.

  • Ensure orders complete at the pass.

  • Condiments full, clean and tidy.

  • Chairs tidy.

BACK OF HOUSE

  • Kitchen staff uniforms?

  • Appropriate footwear?

  • Hats and or hair nets?

  • No jewellery?

  • Personal hygiene?

  • Clear communication in kitchen ?<br>

  • Hand washing habits?

  • Label packaging properly?

  • Numbering items correctly?

  • Prioritize orders properly?

  • Care for product presentation?

  • General cleanliness ?

  • General organization?

Food preparation and Standards ?

  • Gloves used during food handling?

  • Food containers off of floor?

  • Breaking station food safety?

  • Fryer station safety?

  • Flour condition?

  • Batter mix consistency/ratio?<br>

  • Sandwich portion sizes?

  • Dunkers/buffalo bites portion sizes?

  • Tongs used at saucing station?

  • Saucing station neat and organized?

  • Sauces portioned properly?

  • Sloppy optioned properly?

  • Tongs stored properly?

  • Sauces chilled as required? ( Louis sauce, Jamaican hot, sweat 'n' bullets)

  • No pooling of sauces in wings boxes?<br>

  • Tongs used to box wings?

  • Proper fryers used for each item?

  • Fryer station safety?

  • Fryer station hygiene ?

  • Oil level adequate for proper cooking ( use ladle ) ?

  • Wings shaken at proper intervals ( loose not clumped )

  • Wings are fully cooked?

  • Timers used for frozen and pre-cooked items ?

  • Proper portioning for fryer items?

  • No salt on sweet potatoes?

  • Salt on plain wings, apps and fries?

  • Fryers clean?

Dry storage

  • Batter mix stores properly?

  • Croutons stored properly?

  • Dressings stored properly?

  • Sauces stored properly?

  • Oil stored properly?

  • Wings boxes stored properly?

  • Fry and app boxes stored properly?

  • Storage shelves clean?

  • Flour stored properly?

GENERAL CLEANLINESS AND CONDITION

  • Food storage containers?

  • Utensils?

  • Dishes?

  • Shelves clean ?

  • Cutting boards clean?

  • Garbage cans clean?

  • Grease trap exterior clean?

  • Kitchen floor clean?

  • Kitchen floor in good condition?

  • Service area floor clean?

  • Service area floor in good condition?

  • Front of house floor clean

  • Front of house floor in good condition

Walk-in cooler

  • General cleanliness

  • All items marked with production date

  • All food appears fresh

  • No food containers stored on floor

  • Raw chicken separate from other foods

  • No risk of contamination

  • Temperature

  • Equipment in good condition

  • Thermometer present and working

Reach-in prep cooler

  • General cleanliness

  • All items marked with production date

  • All food appears fresh

  • No food containers stored on the floor

  • Raw chicken separate from other foods

  • No risk of contamination

  • Temperature

  • Equipment in good condition

  • Thermometer present and working

  • No risk of contamination

Freezer

  • General cleanliness

  • All items marked with production date

  • All food appears fresh

  • No food containers stored on floor

  • Raw chicken separate from other food

  • No risk of contamination

  • Temperature

  • Equipment in good condition

Reach-in beverage cooler

  • General cleanliness

  • No risk of contamination

  • Temperature

  • Equipment in good condition

  • Thermometer present and working

Breaking cooler

  • General cleanliness

  • All items marked with production date

  • All food appears fresh

  • Only chicken and breaking supplies

  • No risk of contamination

  • Temperature

  • Equipment in good condition

  • Thermometer present and working

Staff washroom

  • Toilets

  • Sinks

  • Doors

  • Floor

  • Hand towel dispenser

  • Hand towels full

  • Hand soap dispenser

  • Hand soap clean

  • Change station

  • Lighting

Staff room

  • Floor

  • Doors

  • Lighting

Office

  • Floor

  • Lighting

  • Chairs

  • Table

  • Privacy

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.