Hardee's Lunch OPS Assessment

Title Page

Date:
Location:
General Manager:
Person In Charge:
Auditor:

Quality

Burgers / Sandwiches

All produce is prepped, held (24 hours under refrigeration, 4 hours max at room temp) and tagged per standard.
All frozen patties thawed using proper procedures (Angus Beefsteak/Beef, Char Chicken, LTO). (36° - 41°F)
All meat placed on broiler properly (Angus Beefsteak, Beef, Chicken, LTO). Char Chicken breasts are placed on broiler properly using dedicated tongs.
Fresh cooked: Angus beef patties cooked to required temperature ≥ 140°F. ●Small/Large Beef Patty & All Natural patty >160ºF. Cooked quality standards are met; moist, juicy appearance, no burned edges.
Angus Temp:
Beef Temp:
Cooked Char Chicken is cooked to standard & required temperature ≥ 140°F. Cooked quality standards are met; moist, juicy appearance, no burned edges.
Temperature:
Buns, sourdough, LTO bread products are within code date and properly toasted golden brown. ●Frozen buns held in the freezer until ready to use. Thawed/ tempered and held per standards.
Hardee's: Roast Beef prepared and held properly.
Bacon prepared and held per standards. Hold time monitored.
Prepped ingredients/foods to OPM Standards, open products covered. All products tagged & dated.
All Heat Well/steamer products: good quality, not dried out or crusted over, stirred. Held at required temperature - Indicate Product in comments:
Temperature:
All cooked beef, chicken or other meat patties on hold meet required temperature ≥ 140°F.
Temperature:
LTO products prepared and held properly. Refer to current training materials and job aids. Indicate product in comments.
All burgers/sandwiches requiring collar wrap: folded band of the menu tissue is positioned at the half-way point of the sandwich.
Burger/Sandwich Observed:
Product #1: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. Meat within quality standard. [All items executed for a YES]
Burger/Sandwich Observed:
Product #2: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. Meat within quality standard. [All items executed for a YES]
Burger/Sandwich Observed:
Product #3: Neatly assembled, packaged to standards (char marks up, meat added last, sauces portioned properly) Build Charts available. Meat within quality standard. [All items executed for a YES]

Fried Products

Fryers: Shortening meets quality standards; meets color standard, test tube and color chart available, filled to level mark. Fryers skimmed and free from particles.
Fryer dump station clean with heating system/ lights working properly.
During low volume periods individual portions of fried products are cooked to order. Fried product levels appropriate for sales volumes. Hold times are not exceeded; approved timing system in place.
French Fries: properly staged in the staging area (handled gently to prevent breakage; hold time for pre-staged fries is observed). Automatic Fry Dispenser (if applicable); not dispensing more than 1/2 a basket, hopper lid in place, clean & working properly.

Fried Products prepared per standards; cooked to temp; fry timers used, salted correctly if required; all products approved; all standards followed; held in an approved warming unit; monitored by an approved timing system; never removed from the fryer before the end of the cook cycle. Portioned to standard. Hot, crispy not soggy, quality product is served. Evaluate for each product below:

French Fries (Salted per standard)
Onion Rings (Salted per standard)
Crisscut Fries/ Curly Fries/ Crispy Curls
Spicy Chicken Patties (fresh cook or hold)
Cook Temp:
Hold Temp:
Hardee's: Fried chicken and side items cooked and prepared per procedure.
Apple Turnovers prepared properly, hold time is monitored, product is within hold time.
Chicken Tenders thawed to standard (5-day shelf life, 36-41°F before use). ¾Product is never "quick thawed", emergency thaw procedures are not allowed.
Temperature:
Chicken Tender station: Refrigerated & Non-refrigerated, tenders & egg-wash 36-41°F (indicate product in comments), approved timing system in place.
Chicken Temp:
Egg Wash Temp:
Hand breaded chicken tenders properly prepared per standards. Breaded correctly, correct quantity and not overlapping in the basket, tenders shaken after 10 seconds in the fryer, 3:15 cook time, minimum cooked temperature 165°F
Temperature:
Chicken Tender Station: Breading sifted every two bags of chicken or every 4 hours min, pan is minimum 1/2 full, timing system used. CJR Company: Sifter is not used for biscuit station.
Cooked Chicken Tenders: Company MFS Biscuit units must hold tenders, single-layered, in the overshelf on approved pan w/insert or amber pan. Non-MFS Biscuit & Franchise units hold tenders in an approved warming unit and held at a min. temp of 140°F, max 9pcs per 1/3 pan. Hold time observed; max 30 minutes.
Temperature:
Big Chicken fillet stored frozen, cooked for 4:30 to req'd temp. Cooked Big Chicken held in approved holding equipment, 30 min max. HFS Company: held in the overshelf, single-layered, no overlapping, hold time monitored. Prince Castle: in pan without black lid.
Cook Temp:
Hold Temp:
Tongs used to place cooked Spicy Ckn and Big Chicken Fillets on the sandwiches.
Tongs in approved pan, in reach-in freezer area, used to handle frozen chicken products. ÝHands not used on frozen chicken items. ●Tongs used to handle frozen fish fillet.

Drinks/Salads/Deserts

DT Drink station: Iced tea is within hold time (monitored), prepared to standard, old tea is not mixed with freshly brewed tea. CJR: Prepared tea concentrate held under refrigeration, covered container, discard date "end of day" or 24hrs max.
DT/Frontline Drink stations: Coffee is prepared and held to standard, using approved equipment. Brew water temp 190°-200°F. Coffee package used immediately upon opening. (not staged in filters). Serving temperature is 160° - 180°F. Spray head on brewer is in use. Sight glass clean. Hold time monitored. CJR Company: Reg Coffee is available all day.
DT Temp:
FL Temp:
Shakes: Ice Cream in dip cabinet & freezer held at proper temperature 0°-12°F; tubs dated.
Dipper Cabinet Temp:
Freezer Temp:
Ice cream cups are properly pre-portioned (8oz) and held frozen on the racks in the dipping cabinet or on trays covered (12-hr hold time observed). Product meets standard.
Hand-Scooped Ice Cream Shakes & Malts are portioned, blended and assembled correctly (Shakes & Malts).
Ice cream shake condiments are held per standards, hold times monitored with approved system, within shelf life.
Other drinks displayed and served to standard.

Salads & Deserts

Salads: Made to order, fresh or tagged for 12 hour hold under refrigeration. Correctly portioned and assembled per standards w/disposable gloves. ●CJR: Chicken fillet is prepared and cut per standards. Correct condiments and dressing provided for each salad.
All desserts tagged with hold time; items are within code/exp date; held per standard (R or RT), not retagged. Cookies prepared & packaged properly.

Service

SuperStar Service

Employees are smiling and speaking to or acknowledging each guest at every opportunity. Employees say "Please", "Thank you" or other pleasantry with each guest, as well as "Good Bye" or "Farewell" to each guest and an invitation to return.
Employees speak in a clear, friendly voice, making eye contact with guests and maintaining good posture. ●Appropriate number of registers open for sales volume.
Cashiers allow guest the time to place their order; employees listening carefully to guests; the guest is not rushed or interrupted. Employees not engaging in personal conversations when serving/engaged with the guest.
FL Cashiers follow order taking process; Friendly Greeting with featured product, Combo, Upsize, Add-on (if appropriate), Order Confirmation, Please/Thank You, Order instructions given to Guests. (All steps needed for a YES.)
All Employees demonstrating sense of urgency and responsiveness to guests. Professional image displayed at all times.
Dining Room Delivery: Table Scripting followed - Friendly Greeting, Deliver Food, Verify order accuracy, Provide Correct Condiments, include a Comment Card along with an invitation to provide feedback on the comment card or by using the guest survey on the back of the receipt. Lastly a Thank You.
Employees are offering extra assistance at every opportunity. (offering drink refills; helping guests with special needs-getting high chairs or booster seats for small children, helping take larger orders to guest's car, removing trays, open doors, etc.)
DT: Communication equipment (3 working headsets minimum). DT timers functional.
DT: Answered with immediate greeting (< 5sec) (smile heard in the voice); guest not placed on hold.
DT Cashiers follow order taking process; Friendly Greeting with featured product, Combo, Upsize, Add-on (if appropriate), Order Confirmation, Please/Thank You. (All steps needed for a YES.)
DT: Proper closing used at the window; order is delivered courteously to guest, receipt and napkins placed neatly in bag; appropriate thank you given.
DT: Cars are pulled only when the next car's order is ready. ¾If no cars are pulled during OA, mark NA.
To Go order delivery is per standards: politely call out guest's number, initiate a friendly acknowledgement with a smile, verify the order, offer specific condiments appropriate for their order, provide requested condiments/utensils/other, thank the guest, invite them to return. Ensure the guest leaves satisfied.
Guest complaints handled immediately, in a positive, professional manner, to guests' satisfaction.
Gift cards available. Cashier knowledgeable on handling gift cards.

Employee Appearance

Clean, approved uniforms/ DT Jacket (current program). Uniforms properly fitted & in good repair. Appropriate uniform worn per station requirement (biscuit maker, backline and frontline crew, management). ●Approved, legible name tags are worn, no stickers attached; Management included. Approved pins & promotional buttons only. ●All employees wearing approved, clean safety shoes, w/slip resistant soles, laces tied (when present). Dark colored socks worn.
Hair: neat, clean and worn up and away from face, not in eyes, no extreme hair color. Shoulder length or longer hair is restrained under approved hat or hair net. Management: hat or hair net when working backline. ●Nails clean and neatly trimmed, no false nails. Polished nails, not chipping, and gloved when preparing food.
Male employees: clean shaven, sideburns, moustaches, goatees are neatly trimmed. Full beards are covered by hair restraint while in kitchen area.
Visible tattoos must not be offensive (non-violent, not obscene, harassing, discriminatory, gang-related, sexual or threatening, non-excessive on face) and are approved by Management. Earrings must be non-offensive, not oversized. Ear gauges must be no larger than a dime, flesh-toned or soft in color (not dark or black). Facial piercings must be small studs only, no rings. Tongue rings/ studs not permitted. Wristwatch can be worn. Hands with rings must be gloved when preparing food (plain bands exempt). Jewelry/necklaces worn under the uniform shirt.

Order Accuracy

Orders are assembled correctly at Centerpost. (Refer to current job aid).
All special orders are marked using correct receipts or appropriate backline labels, etc; Punch holes are used for product in boxes. Special sticker used (when applicable).
To Go/Drive-Thru orders include: 2 napkin per Burger/sandwich; 3 napkins per Thickburger; 1 napkin per other food item; 1 straw per cold beverage; if more than two drinks are ordered, the guest is offered a drink carrier. Bags not overstuffed. Bags are folded and presented properly. Not stapled.
Condiments provided to guests. (Employee initiates with guest, recommends condiments specific to the guests order; i.e. sauces for tenders, ketchup for fries, salsa for a breakfast burrito. Employee asks "How many would you like?"
Orders are double-checked for accuracy prior to handing to the guest (DT/To Go).
DT utilizing best possible set up to maximize speed and efficiency. Drive-Thru station area is used according to proper procedures/standards (zones used when there is appropriate space, receipts in zones; drinks, napkins and condiments placed in zones; as order is filled, bag is placed in zone; receipt placed in bag or handed to the guest).

Service Times

"HARDEE’S AND CARL’S JR. POST ORDER TIMES (Drive-Thru/Frontline) Post Order Service Time is measured from the moment the order is confirmed to when the completed order is delivered to Guest. Record a minimum of 10 service times. If the restaurant has a Drive-Thru, try and obtain 5 Drive-Thru (DT) times. If there is no Drive-Thru use all spaces for Dine/To Go orders. The balance of Front and DT service times can be taken to match the sales pattern. Record the service times in the numbered cells. ●3 points are awarded when the order is completed within the standard time; ●2 points are awarded if the service time exceeds standard by 30 seconds or less; ●1 point is awarded if the service time exceeds the standard by 31 to 60 seconds. ●No points are awarded if standard is exceeded by more than 60 seconds. Use the Comments section to explain why service times exceeded standard. "

Time 1:
FL/DT
Scoring:
- Meets DT Standard
- Exceeds Standard By 0-30 Sec
- Exceeds Standard by 31-60 Sec
- Exceeds Standard by 60 + Sec
Time 2:
FL/DT
Scoring
Time 3:
FL/DT
Scoring:
Time 4:
FL/DT
Scoring:
Time 5:
FL/DT
Scoring:
Time 6:
FL/DT
Scoring:
Time 7:
FL/DT
Scoring:
Time 8:
FL/DT
Scoring:
Time 9:
FL/DT
Scoring:
Time 10:
FL/DT
Scoring:

Cleanliness

Exterior

Parking lot visually appealing. Clean and free of debris.
Parking lot in good repair. No potholes, striping clear, parking bumpers unbroken, rebar poles not above concrete on tire stops, no obvious safety hazards. Company: Handicap parking, curbs and crosswalks brightly painted.
Sidewalks/outside furniture clean & dry, in good repair and free of debris, gum or stains. No obvious safety hazards. ¾ Handrails (if present) are secure, clean & in good repair. ¾Cigarette snuffer clean & in good repair (if present) ¾Umbrellas (if present) in good repair and appearance.
Trash enclosure clean. Doors and lids closed and in good repair. Grease receptacle covered and no grease spills.
DT preview board and extenders clean and readable. Plexiglas clear, (illuminated, not scratched or clouded). Panel closed and locked. Set up per most recent standards. Prices accurate, numbers aligned. POP not damaged or faded. Spike/RE signs in good repair.
DT Order Confirmation Board (OCB) operating, clear current graphics, clean, in good repair, speaker sound clear with no distortion. CKE approved/regulatory decals posted and in good condition. (CA Prop 65)
DT Menu Board: POP current, no missing or blank panels, not faded & numbers aligned. Plexiglass clear (illuminated, not scratched or clouded). Not in need of paint or repair. All doors & panels closed & locked.
DT lane: clearance pole, lane, signage - clean, in good repair, no gum/ food/drink stains/excess motor oil, no safety hazards.
DT windows: 1st window (if applicable) and passout window not cluttered, decals (if applicable) are in good condition. DT windows and ledges clean. Hours and response line numbers posted. Window closed between cars. Company: Fly fans clean & working.
Building walls, awnings & doors & roofs clean and in good repair. Awning lights free of missing bulbs, lights working. ¾Building lights, signage, clean working & in good repair.
Milk crates, bun racks and other spare equipment not stored outside. Hose not stored in view of guests. Rodent traps out of view of guest, where possible.
All landscaped areas maintained. No weeds or dead tree limbs/ plants. Free of litter.
American and/ or company flag not torn/tattered; clean; illuminated from dusk till dawn.
POP: Only approved and current POP is displayed; effectively displayed per marketing guide. Marquee correct and working.
CJR Co & Franchise: Playground area & equipment is clean, dry, in good repair. Safety mat clean & in good repair (no gaps or trip hazards). Netting securely fastened to frame (no gaps or trip hazards). Company only: Playground area & equipment inspected and cleaned every 15 minutes. Required signs posted: "Playground Rules & Regulations", "No Climbing". ■Weekly Playground Maintenance Checklist completed. (Interior play areas also)
All exterior areas free of graffiti. Trash cans, bike racks clean & in good repair. News racks are clean and in good repair.

Interior

Doors clean (glass and frames) and in good repair, rodent proof. Only approved logo decals are on the doors. Appropriate doors unlocked during business hours.
Required decals/signage posted in an area visible to Guests: (Business Hours, Handicap access, Franchise ID Plaque, and Guest Response Line number, CA Only- Prop 65). Health Inspection posted as required. Company: Red safe sticker & CCTV sticker present.
Co. Required mats in place: Bev Bar and Each Entry door. Floor mats clean, in good repair, no trip hazards, facing correct direction if logo'd. CJR Franchise: Bev Bar mat required. ●Front/side door mats optional.
Floors clean & dry, wet floor signs in use as needed (stored away from guest view when not in use). Mopping is done to spot clean spills only, when the Dine is open. Wet floor signs clean and in good repair. Company: Blue mop is used for the front area.
Frontline counters, registers, toppers, walls and floors clean and in good repair. No clutter, trash or trays on counters or equipment. ●Register & countertop POP is current and approved. CJR: Kid's Meal Merchandiser is current and in good repair. ●Pin pads present (if required). Franchise: Current Debit fee labels present on POS registers (if applicable), listed fee is accurate. ●Sanitizer pail: present, effectively labeled, correct towel and at required strength.(200-400ppm)
Reach Ins & refrigerated merchandise display at reqd. temperature 36ºF - 41ºF. ●Dessert/Merchandise displays clean, appealing, lights working (if applicable) & in good repair.
Menu Board: Translites not faded. Pricing is accurate, numbers lined up & matching. Current approved POP displayed per marketing guide. Menu Board in good condition, all lights working/properly lit. Frosted side of glass out to reduce glare for guest. ●Digital menuboards: working, pricing is accurate, current graphics.
Carpet/tile/baseboards: Clean, stain free, in good repair. No missing or broken tiles. Grout in good repair. No safety hazards.
Tables/Chairs/Booths clean and in good repair. No wobble. CJR: Tables cleared, cleaned and sanitized as soon as employees are no longer engaged in order taking or delivering orders to guests.
Company: Tables set up with napkin holder including current POP in holder. Franchise: Table set ups optional.
High chairs and booster seats; available, clean, safety strap present and working, in good repair, stored neatly.
Wall décor and plants (if applicable) are clean and in good repair. Dine is free of graffiti.
Ceiling light covers, air vents, tiles, fans: securely mounted, clean, and in good repair.
Windows, ledges clean and in good repair. Table partitions, woodwork, chrome, metalwork, clean and in good repair. ●Interior facing POP is current and in good condition.
Appropriate lights (ceiling,hanging,wall,deco fixtures) on for time of day, clean and working, no burned out or missing bulbs.
Window coverings are hung evenly; clean and in good repair.
Trash drops; clean, lined, not overflowing with trash; no apparent odor; trays are removed as dine is recovered. Doors closed. ●No flies or insects in guest areas.
Dining room temperature is comfortable; music or video system is on and at appropriate volume; Video System muted when music is playing.
Current Nutritional Poster/information available (as required). Allergen information available.

Restrooms

Toilets and urinals clean, in good repair (free of leaks and securely fastened to wall or floor).
Stocked with appropriate paper products; hand dryer or auto towel dispenser working and in good repair (if available)
Ceiling, lights, doors, partitions and vents clean and in good repair.
Floors and floor edges clean (no "build up") and dry; wet floor signs in use. Walls clean. Floors and walls are in good repair. Restroom is free of graffitti. Company: Floor mat present (if required). ●Floors are mopped to spot clean spills only when RR is open to the guests. Blue mop is used.
Trash cans clean; liners used; not overflowing. Sanitary holder clean; lined with bag; covered & in good repair.
Well ventilated, odor free. Exhaust fans are operating (if applicable).
Soap and hot water available (Water temp minimum 100°F). Soap Dispenser in good repair.
Temperature:
Sinks and mirrors (if present) clean and in good repair. Hand washing signs posted and in good repair.
Vestibule area is clean; litter free and in good repair. Door signage present.

Kitchen Area

All hoods clean; filter screens, clean and fit properly. CJR Company: back up broiler hood filters are available and clean.
Last Service Date:
Charbroiler clean, assembled properly, all parts present and in good repair. ●Calibrated per current standard. ●Broiler bun platen adjusted to ensure contact is made with buns; Teflon sheets are clean and in good repair. Bun chain is tight (taut), no sagging.
Ovens; clean interior/exterior, in good repair, labeled for proper rotation. Set at the proper temperature 400°F (±10°). Thermometer present. Timers working properly. (Space for two oven temps) ●Safety: Only lower ovens used to heat bacon.
Temperature:
Temperature:
Chicken Tender station clean, in good repair, proper smallwares set up to standard. Refrigeration (if equipped) is at reqd temp 36° to 41°F. ●Non-refrigerated station: Ice bath & ice bags used correctly to maintain reqd. product temp. Set up to standard.
Temperature:
Extinguishers: BC (12 mo), K (12 mo), Ansul (6 mo); mounted, tagged, labeled, charged, caps, pipes.
Fryer equipment clean. ●Timers labeled and working properly. ●Baskets in good repair, no loose wires. ●Filtering equipment clean. ●Staging rack clean.
All food warmers clean and in working order (heatwells, overshelf, holding drawers). ●Cook Line steamer: water min 1-1.5" deep or touching bottom of pans, water temperature 180-200°F, free of build up. HFS: "Heatwell float and thermometer” present and in good working condition. (Space for three temps/pieces of equipment.)
Temperature:
Temperature:
Temperature:
Make-up/assembly table(s) clean & sanitized per standards, in good repair, surface heated for product assembly, proper pans, tongs, squeeze bottles, spatulas & spreaders. ●Approved timing system in use. ●Wrap tree clean.
Microwaves clean and in good repair; CKE approved. Timers working properly and labeled correctly. Job aid present.
Prep table(s) clean and sanitized. ●Utensil drawers clean and dry.
All slicers, choppers, dicers, wedgers and prep equipment clean, in good repair; no rust. Blades sharp, surfaces clean (including under black chopper block); blades free of chips, not missing. ●Knives clean and stored properly. ●Can opener: approved, clean and in good repair. ●HFS: Roast Beef slicer in good repair, sharpened properly and proper smallwares.
Walk-in Refrigerators/Freezers: organized, food covered and rotated. ●Thaw racks and trays clean and in good repair. Raw product not stored above ready-to-eat product. (i.e. top to bottom: vegetable, fish, beef, pork, poultry). Company: Heavier items stored stored at waist level. (safety).
"Walk-in refrigerator & freezer: walk-in PHF's 36° to 41°F. Freezer 0°F to 10°F, thermometers present. Fan guards clean and free of ice build-up. Lights (100W) & covers present. ●Upright freezer (if present) is clean, organized and required temp. 0°F-10°F."
W/I Cooler Temp:
W/I Freezer Temp:
Meat bin and lid clean and in good repair; defrosted. Dedicated tongs present per requirements.
All station reach-ins/stand alone coolers: clean, in good repair (incl. gaskets), food covered, thermometers present, PHF's 36° to 41°F. (Comment on exception)
Ice machine (if present) clean, in good repair. Ice scoops clean, in good repair & stored properly. Approved ice buckets stored properly.
Floors, floor sinks free of debris; clean and in good repair. Company: Green mop used to mop back of house.
Chemicals not stored next to or above food or packaging products. All containers labeled properly. SDS information available.
All Products Available, CKE approved and within expiration dates/ hold times.
Sanitizer bucket at cooks line; effectively labeled, at required strength, correct towel used, towel held in sanitizer solution. (200 - 400ppm)
PPM:
Hand washing policy observed and performed to standards. Kitchen hand sink temp 100°F-150°F. Refer to updated Hand Washing & Sanitizing Chart.
Temperature:
Kitchen walls, ceilings, lighting, shelving, air vents clean and in good repair. Working wall clock.
Sanitizer bucket at Chicken Tender Station: effectively labeled, at required strength, correct towel used, towel held in sanitizer solution. (200 - 400ppm)
PPM:
2/3 compartment sink: cleaning process followed; hot water minimum 120°F. Sanitizer at reqd strength (200-400ppm). Company: Floor mat present.
Temperature:
PPM:
Location has a working, calibrated thermometer. Alcohol pads are available. Daily Temperature Tracking forms completed and filed in binder for review. Current unaltered form in use.
Single Use Gloves or utensils used to handle PHF and Ready-To-Eat Foods at Cooks Line, Chicken Tender Station, Green Burrito Station, Grill/Breakfast Station, Feeder Station & food prep. Gloves changed as required.
Safety/cut protection gloves, aprons, masks, equipment available, in good repair and used as required.
Kitchen is free of rodent, flies or insect activity/evidence. If "no" please specify in comments.

Beverage Bar & Drink Stations

Beverage bar clean (including nozzles, diffusers, underside of valves, ice chutes, drip trays free of build up, draining properly), organized to standards and in good repair. Required Elements: Condiment rack, Slimline Iced Tea Urns; clean stocked and set up according to standards. Sugar Free sweeteners, Salt & Pepper packets (restaurants without table setups) Sugar & Lemons are present. (Lemons not exceeding 24 hrs at room temp.) ¡Coffee dispensers & stands clean and in good repair. Company Only: ADA insert mounted correctly.
POP and flavor decals at beverage bar: clean. POP lighting is working. Ice tea urns labeled (Sweetened/Unsweetened). Company: Approved Coke sign hung or wall mounted at Beverage Bar (if applicable).
Ketchup Pump/Dispenser: Approved, assembled to standard, positioned at the beverage bar, dispenses properly, stocked, clean and sanitized once weekly. Portion cups are available.
Dine Ice machine towers are working/dispensing. Ice bin(s) stocked, lids present and clean; approved ice buckets are used and stored correctly (if applicable).
Iced Tea Urns and nozzles are clean. Urn lids are in place and clean.
Coffee available during all dayparts (Decaf can be made to order after Breakfast daypart)
DT Drink Station: Ice is stocked, ice machine working (if equipped).
DT Drink Station: condiments, cups, lids, supplies are stocked, clean and organized to standards.
DT Drink Station: underside of valves, ice chutes, drip trays clean and free of build up, draining properly.
Shakes: Mixer: cleaned & sanitized per standard. Cup and spindle must be washed, rinsed, and sanitized minimum every four hours using proper timing system.
Shakes: Syrup pumps are cleaned & sanitized properly once a week.
Shakes: Dipwell on & water running when in use. Clean, dry, empty & sanitized when not in use. Utensils properly stored when not in use. NO DIPWELL: 1/6 size pan filled half-way with warm water. 4-hr discard time monitored.

Red Burrito

Exterior

GB/RB menu board: clean, in good repair, accurate pricing, current POP, correct layout, no faded translites, light bulbs working.

Interior

¾GB/RB door decals in good repair (except doors with Star Door etching). Item #’s (Parts Dept. Salsa Bar 69501,FC Door 4404DD) ¾GB/RB menu board: clean, current POP, no faded translites, light bulbs working.
GB Coke De Mexico: Coke bottles placed in cooler or ice per standard for display. Served at 34-40°F. Ice bath replaced every 4 hours. If stored in cooler, only on bottom shelf, no loose bottles.
Salsa bar: (If applicable) Glass and frame clean, product labels present on glass, in good repair. Products prepared to standard, quality good, set up per standard, properly stocked, proper utensils used, properly rotated, hold time monitored by approved system, refrigeration "On"
Salsa bar: (If applicable) Ice bath insert present for Fresh Salsa. Salsa bowl fits flush within insert. Salsa level is 1.5"-2" from top of bowl. Ice bath replaced every 4 hrs (replacement time monitored by approved timing system). Between 36°F-41°F

Hot Line

"Beans: Prepared & heated per standards to reqd. temp. Stirred, spreadable consistency, not watery, not crusty, correct utensil(s) stored in product.(GB: 3 oz. Perforated Spoon, RB: 2 oz. Spoodle) Held at min. 140° F, GB: 6 hr. hold time monitored. RB: 12 hr. hold time monitored. RB: Hot water added per standard. Leftover procedures followed, correct pans used for proper cooling. Leftovers reheated to 165°F. Rice: Heated per standard to reqd. temp, not overcooked. RB-Perforated spoodle held in product. GB-Spoon held in hot water. ¾Held above 140ºF. Hold time monitored. ¾RB-Individual portions heated per standards, used immediately, no hold time. ¾GB-Leftover procedures followed, correct pans used for proper cooling."
Bean Temp:
Rice Temp:
Chicken & Steak: cooked/heated per standards to reqd. temp. Moist, not dry, not watery. Held above 140° F. Hold time monitored (RB: 2hrs, GB: 3 hrs). RB: Individual portions heated per standards, used immediately, no hold time.
Chicken Temp:
Steak Temp:
Ground Beef: heated per standards to reqd. temp. Stirred, moist, not crusty/dry, not watery. (GB: 1.5 oz spoon held in hot water bath; RB: 2oz spoodle held in product, mayo spatula/taco portioning device used. Held at min. 140° F, 4 hr. hold time monitored. Leftover procedures followed, correct pans used for proper cooling. Leftovers reheated to 165°F.
Temperature:
GB Green sauce: heated per standard to 165°F, held covered with slotted lid, 3 oz spoon held in the product, 6 hour hold time monitored, stirred. Leftover procedures followed, correct pans used for proper cooling. Leftovers heated to 165°F.
Temperature:
RB Cheese sauce: Heated per standard to reqd. temperature. Stirred, no film, spreadable consistency, not watery or lumpy. Correct utensils stored in product. Held covered at min. 140 °F. 6 hr hold time monitored. "Hot water" added according to standards. Leftover procedures followed, correct pans used for proper cooling. Reheated to 165°F.
Temperature:
"Chips: golden brown and salted, not dark, discolored or stale, stored in full-size pan (or drawer with the heat source turned off) with lid, covered when not in use. Stored and held at ambient temp, according to standards. 18 hour hold time monitored. Taco shells: prepared per standards; golden brown, not dark or discolored, not broken or stale, stored in full-size pan with lid (or drawer with the heat source turned off), covered when not in use, served ambient temperature, 18-hr hold time monitored."
Taco salad bowls: not dark or discolored, stored upside down, no more than 3 high, covered. 12-hour hold time is monitored.
"Flour tortillas: tempered (RB-6 hrs, GB-24 hrs) prior to use. 5 day shelf life (RT) tagged. Open bags held in tortilla drawer or covered food box. Leftovers used 1st next day. Corn Tortillas: bags tagged with 5 day shelf life, refrigerated, grilled to order. Opened bags sealed tightly when not in use. "
All product hold times programmed and in use; ¾Stir timer programmed correctly, in use. ¾Cool Down/Freezer Timer programmed correctly & used as needed. ¾Fryers programmed correctly. ¾Microwave Chart present, microwave clean, good repair, programmed correctly.

Cold Line

Shredded lettuce: green & crisp, prepared per standard (full heads only), properly drained, not wet or stored in water, false bottom present - prepped with slicer on #1 setting; Held under refrigeration 24 hours or 4 hour hold time at room temperature.
Shredded Cheese, RB: Sour Cream, GB: Crema: 36°-41° F, ice bath if needed, good quality, correct utensils used, hold times monitored using an approved system. (Shredded Cheese: 24 hrs on cold line, 7 days under refrigeration max after opening, RB Sour Cream: use first next day on cold line/ not to exceed exp. Date, 24 hours refrigerated in souffle cups), GB Crema: 48 hours in squeeze bottle on the cold line, 3 days in the walk in/ not to exceed exp. Date).
Temperature:
GB Guacamole: prepared to standard, held at 36°-41° F, ice bath if needed, good quality, correct utensil used, hold time monitored using an approved system. (12 hrs on line; 36 hrs walk in)
Temperature:
Fresh Salsa: prepared per recipe/standard, no excess liquid, stored in approved covered container under refrigeration. Cold Line: false bottom/drain insert in pan, meets reqd. temp 36° to 41°, 1-oz perforated spoon or spoodle used, 48-hr hold time monitored.
Temperature:
"GB Cilantro/Onion blend: Prepared per standard. Held covered, under refrigeration or Salsa Bar or cold line. Tagged with 24 hr hold time. Jalapenos: clear, plastic tongs in use; covered in brine; 48-hr hold time monitored; maximum 7-day hold time in walk-in cooler after opening."
"GB Pequin Sauce: squeeze bottle tip cut to first line, 48 hr hold time. Open bag hold time-7 days under refrigeration. Santa Fe sauce: tip cut straight to first line; 48 hour hold time. Open bag hold time-7 days under refrigeration."

Equipment

Cold line: 36° - 41° F and clean. A working thermometer is on the line.
Temperature:
All required molds & small wares available, clean; in good repair. NSF bag opener used (CJR), NSF white food box to store opened flour tortillas. ¾Drawers or pans: clean, in good repair, free of build up, room temperature.
Cook's line area, including shelves and wrap trees are clean and organized.
Steam Table: clean, in good repair, 180°- 200° F.
Temperature:
Clamshell Grill/ Proluxe Split Top Grill: in good repair, clean, no build-up, set to approved GB or RB standard and top and bottom plate turned on. Closed when not in use. Flat grill: Set at 400ºF(after breakfast), timers labeled for corn (:40) and flour tortillas (:25). Surface is free of grease and burnt residue.
Temperature:

Storage and Packaging

¾Thaw rack & trays clean. ¾FIFO-all products stored in walk-in rotated and properly tagged w/ expire date & correct hold times. No out of date or unapproved products. ¾Thaw rack: guacamole stored on plastic trays, proper rotation FIFO. ¾Products are thawed and available; proper thawing/storage procedures in place. Products thawed to 36-41ºF before use.
Approved pans in use for leftovers. Hold times monitored. Amber pans used for heating/reheating.
Pizza cutter, and spatula, NSF bag opener and utensils stored in hot water stored on line with 4-hour hold time. (RB:optional)
All packaging available, stored upside down. Labels available.

Training

Job aids posted and in use (refer to current Training Materials List). (Franchise: Optional).

Product Evaluation

Product:
All ingredients meet standards, are portioned correctly and assembled per build.
Packaged correctly, labeled, visually appealing, grill toasted if needed.
Product:
All ingredients meet standards, are portioned correctly and assembled per build.
Packaged correctly, labeled, visually appealing, grill toasted if needed.
Product:
All ingredients meet standards, are portioned correctly and assembled per build.
Packaged correctly, labeled, visually appealing, grill toasted if needed.

Hardee's Lunch OPS Assessment

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Burgers / Sandwiches

Fried Products

Drinks/Salads/Deserts

Salads & Deserts

SuperStar Service

Employee Appearance

Order Accuracy

Service Times

Exterior

Interior

Restrooms

Kitchen Area

Beverage Bar & Drink Stations

Exterior

Interior

Hot Line

Cold Line

Equipment

Storage and Packaging

Training

Product Evaluation

Related checklists

Hardee's Lunch OPS Assessment

Free Hardee's Lunch OPS Assessment Checklist

Go digital today!

Convert your paper checklists into digital forms

Burgers / Sandwiches

Fried Products

Drinks/Salads/Deserts

Salads & Deserts

SuperStar Service

Employee Appearance

Order Accuracy

Service Times

Exterior

Interior

Restrooms

Kitchen Area

Beverage Bar & Drink Stations

Exterior

Interior

Hot Line

Cold Line

Equipment

Storage and Packaging

Training

Product Evaluation

Related checklists