Halo Burger Customer Focus

• Period # / Store name

• Location

• Add location
  Address

• Compliance status

• Personnel

• Conducted on

  Date

• Overall Grade for this location:

  Select 94-100 = A 93 - 87 = B 86 - 80 = C 79 - 72 = D Below 72 = F

  • 94-100 = A
  • 93 - 87 = B
  • 86 - 80 = C
  • 79 - 72 = D
  • Below 72 = F

• Service times:
  
  3:00 less = 10 points
  3:01-4:00= 5 points
  4:01 more = -10 points

Customer Service

• Dine in service times.

  0-3:00 mins

  3:01-4:00

  4:01+

  N/A

• Drive thru service times.

  0-3:00 mins

  3:01-4:00

  4:01+

  N/A

• Are all employees in full uniform?<br>

  Yes

  No

  N/A

• Was a pre shift meeting completed?

  Yes

  No

• Does the overall view from the counter to the kitchen look presentable?

  Yes

  No

• Are all menu boards clean and working properly.

  Yes

  No

  N/A

• Do they have all current P.O.P displayed properly?

  Yes

  No

• Is the radio on and set at acceptable volume and content? Is the T.V. On and on proper station.

  Yes

  No

  N/A

• Is the temperature of the lobby acceptable?

  Yes

  No

  N/A

• Are all guests being greeted when they enter the building

  Yes

  No

• Are all employees focused on the customer?

  Yes

  No

• Is there a sense of urgency with the team?

  Yes

  No

• Are all items available for sale?<br>

  Yes

  No

• Are the employees knowledgeable about the menu? If a customer asks a question does the employee know the answer?

  Yes

  No

• Is the cashier finding ways to upsell any additional items? Did the cashier offer the combo meal?<br>

  Yes

  No

• Are the employees offering the Halo app?

  Yes

  No

• Is the employee finding ways to say yes to the customer to help fulfill any requests they have? Are they anticipating guests needs??

  Yes

  No

• Are team members following proper formulas? Please note your purchase here. Also your observations of all other formulas.

  Yes

  No

• Did all employees who came in contact with the guest thank them?

  Yes

  No

• Are the employees smiling and working together as a team?

  Yes

  No

• Are table visits being completed when possible?

  Yes

  No

• Are all stations rush ready?

  Yes

  No

• Are all team members offering to help other team members when possible?

  Yes

  No

• When employees are In the lobby are they checking all of the customer areas?<br>Is the pop station stocked?

  Yes

  No

• Are the employees acknowledging the guest as they leave?<br>

  Yes

  No

  N/A

• Are proper cooking procedures being followed at the grill station? I.E. Grill at right temp, sear meat, seasoning after press etc.<br><br><br>

  Yes

  No

  N/A

• Are all sandwich build being done correct with proper toppings and cheese melted correct? (Water then covered by amber pan)

  Yes

  No

  N/A

• Are proper fryer procedures being followed? Timers used when frying products?

  Yes

  No

  N/A

Drive-Thru

• Are the employees giving a proper greeting and forward selling in the drive thru?

  Yes

  No

  N/A

• Did the person taking the order upsell any additional items?<br> *** a proper upsell item would be add bacon, large combo, onion rings....

  Yes

  No

  N/A

• Was the food packaged and presented properly?

  Yes

  No

  N/A

• Did the cashier repeat the order and give the customer a total?

  Yes

  No

  N/A

Food Safety

• Are the timers being used?

  Yes

  No

• Is the thermometer clean and working properly?

  Yes

  No

• Are employees following the proper hand washing procedures? Are they using gloves properly?

  Yes

  No

• Are all products dated and within the use by date?

  Yes

  No

• Is the temp log in use and current? <br>If necessary is the action log being used?<br>** non refrigerated make lines must have a separate log to record temps of products when taken from the walk in.<br>

  Yes

  No

• Are all products on the make line below 41 degrees? If not is there a time tag posted on the line?<br>Is the temperature of the hot food above 140 degrees?<br>Is the temperature of the cold food in the reach in and walk-in below 41 degrees?

  Yes

  No

• Are all food products stored at least 12" off the floor?

  Yes

  No

Paperwork

• Is the communication board and good job board being used?

  Yes

  No

  N/A

• Do they have an action plan posted?

  Yes

  No

  N/A

• Is the Manager Serv-Safe certified?<br>

  Yes

  No

  N/A

Safety

• Are all banking procedures being followed? <br>Is the safe code change log available and current?<br>Are all back doors and service doors locked and secure?

  Yes

  No

• Are all chemicals properly stored away from food? <br>Are all chemicals labeled properly?<br>*are ladders stored properly?<br>Are the employees using the slicers / knives properly?

  Yes

  No

  N/A

• Are all of the fire suppression and the fire extinguishers up to date?<br>Are the MSDS sheets and Child Labor Law posters available for all employees?

  Yes

  No

  N/A

• Are wet floor signs being used if needed? Are they clean and in good repair?<br>Are all ladders being used and stored properly?<br>Is there a first aid kit properly stocked?(band-aids & burn cream)

  Yes

  No

  N/A

• Notes:

• Manager on duty

  Sign