Title Page

  • Client / Site

  • Conducted on

  • Prepared by

Place

  • Dumpster area clean and lids are closed (trash is not visible) (44)

  • Standard

  • no label
  • OCS, Menu Boards, Speaker working and in good repair (42)

  • Standard

  • no label

People

  • Team members are friendly (Hospitality Model) (6)

  • Standard

  • no label
  • Team members can quickly answer basic questions about the menu (36)

  • Standard

  • no label
  • Guest receives what they ordered including condiments (24)

  • Standard

  • no label
  • The guest receives their order in a "reasonable" amount of time (26)

  • Standard

  • no label

Product

  • Fries are crispy and salty when the guest receives them (78)

  • Standard

  • no label
  • Fries are golden brown with visible salt (80)

  • Standard

  • no label
  • Fries are 150° or hotter when the guest receives them (check multiple fries) (82)

  • Standard

  • no label
  • Burger is juicy, produce is crisp and the bread has a buttery toasted flavor when the guest receives it (70)

  • Standard

  • no label
  • Burger is neatly assembled in the correct packaging, produce looks vibrant and fresh, cheese is melted (72)

  • Standard

  • no label
  • Burger patty temperature is 140° or hotter when the guest receives it (74)

  • Standard

  • no label
  • Soft drink has the appropriate flavor and carbonation (86)

  • Standard

  • no label
  • Soft drink is full, appropriate ice level and served with a lid and straw at drive thru (available in Dining Room) (88)

  • Standard

  • no label
  • Soft Drinks are iced cold (90)

  • Standard

  • no label
  • All varieties are available to the guest (92)

  • Standard

  • no label

Place

  • Landscaping, Garbage Receptacles and Parking Lot free of debris and in good repair (40)

  • Standard

  • no label
  • Restrooms are stocked with soap, paper towels, toilet tissue and seat covers (64)

  • Standard

  • no label
  • Restroom is free of offensive odors (66)

  • Standard

  • no label
  • Restroom sinks, changing tables, toilets and floors are clean or in the process of being cleaned (62)

  • Standard

  • no label
  • Tables, chairs and highchairs are clean or in the process of being cleaned (48)

  • Standard

  • no label
  • Beverage station(and sauce bar if applicable) is clean and stocked with supplies or in the process of being cleaned/ stocked (50)

  • Standard

  • no label
  • Floors are dry and clean or in the process of being cleaned - wet floor signs are being used appropriately (52)

  • Standard

  • no label
  • Approved music can be heard playing in the dining room (54)

  • Standard

  • no label
  • All meals served to guests in the dining room are presented in a dine-in basket following current serving guidelines (56)

  • Standard

  • no label
  • All kitchen areas in view of the guest (from drive-thru or dining room) are clean, organized and clutter free (58)

  • Standard

  • no label

People

  • Verify the hand-washing timer is on and in sync with the hour. If the timer was not on, the PIC took the proper corrective action.

  • Verify the Food Safety Checklist is completed properly. Verify current shift and 5 days prior.

  • Observe the Grill area and verify Final Flip and Check is occurring.

  • Employees are working as a team (30)

  • Standard

  • no label
  • PIC is visible to the guest and actively leading the team (30)

  • Standard

  • no label
  • Neat and pulled back hair with a hat/visor (Management excluded from hat/visor) (16)

  • Standard

  • no label
  • All employees are wearing a jack approved uniform with a name tag and belt (if pants have loops). "One Look" (18)

  • Standard

  • no label
  • All employees' shirts are tucked and uniforms are free of wrinkles, stains and odors. (20)

  • Standard

  • no label
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.