3:00-3:30 = 10 points
3:31-4:00 = 5 points
4:01-4:30 = 3 points
4:31 + = 0 points
Drive Thru times 3:00-3:30
Drive Thru times 3:31-4:00
Drive Thru times 4:01-4:30
Drive Thru times 4:31+
Dine in times 3:00-3:30
Dine in times 3:31-4:00
Dine in times 4:01-4:30
Dine in times 4:31+
Are employees in full uniform?
Was a shift plan filled out properly?
Does everyone on shift know their roles?
Does the overall view from the counter to the kitchen look presentable?
Are all menu boards (interior/exterior) clean and working properly?
Free of dust and grease?
Do they have all current P.O.P. (interior and exterior) displayed?
Is the radio on and set at acceptable volume and content? Is the T.V. On and on proper station (news or sports)?
Are all guests being greeted when they enter the building?
Are all employees focused on the customer?
Is there a sense of urgency with the team?
Are the employees offering the Halo app and/or asking for donations?
Are all items available for sale?
Are the employees knowledgeable about the menu? If a customer asks a question does the employee know the answer?
Is the temperature of the lobby acceptable?
Is the cashier finding ways to upsell any additional items? Did the cashier offer the combo meal?
Did all employees who came in contact with the guest thank them?
Are the employees smiling and working together as a team?
Are cashiers taking names of the guests and marking dine in or carry out?
Are the lobby and bathrooms being checked and cleaned every 15-30 minutes?
Are all stations rush ready?
Are all team members shifting to assist when possible?
Is the condiment station clean and stocked?
Is the pop station stocked?
Are the employees acknowledging the guest as they leave?
Are proper cooking procedures being followed at the grill station? I.E. Grill at right temp, sear meat, seasoning after press etc.
Are all builds being done correctly with proper toppings?
Olive cups portioned or scoop used?
Proper communication with the grill and expo?
Are proper fryer procedures being followed?
Boil outs regular and scheduled?
Does oil meet quality standards?
Are cook times set properly on the fryer?
Is the oil log in use?
Was the burger marked?
Proper amount of napkins per item?
Chit receipt placed in bag and on trays?
Proper bagging procedures followed?
Are headsets working properly and being used?
Are the employees giving a proper greeting and forward selling in the drive thru?
Did the person taking the order upsell any additional items?
*** a proper upsell item would be add bacon, large combo, onion rings....
Did the cashier repeat the order if no confirmation screen is available and give the customer a total?
Are the timers being used? Are the hold times enforced?
Is the thermometer clean and working properly?
Are employees following the proper hand washing procedures? Are they using gloves properly?
Are all products dated and within the use by date?
Is the temp log in use and current?
If necessary is the action log being used?
** non refrigerated make lines must have a separate log to record temps of products when taken from the walk in.
Are all products on the make line below 41 degrees? If not is there a time tag posted on the line?
Is the temperature of the hot food above 140 degrees?
Is the temperature of the cold food in the reach in and walk-in below 41 degrees?
Are all food products stored at least 6" off the floor?
Is the communication board and good job board being used?
Do they have an action plan posted?
Is the Manager Serv-Safe certified?
Is the safe code change log available and current?
Are all the back doors and service doors locked and secure?
Are alarms being used properly?
Is the first aid kit properly stocked? (Bandaids and burn cream?)l
Are all of the fire suppression and the fire extinguishers up to date?
Are the MSDS sheets and Child Labor Law posters available for all employees?
Are all banking procedures being followed?
Are wet floor signs being used if needed? Are they clean and in good repair?
Are all ladders being used and stored properly?
Are all chemicals properly stored away from food?
Are all chemicals labeled properly?
Are the employees using the slicers/knives properly?