Information
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Store # and Location
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Exterior Photo of Building
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Date of Visit
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District Manager
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Manager on Duty
Wells, Betters, and Areas of Opportunity
What We Did Well
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What We Did Well:
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What We Did Well:
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What We Did Well:
What We Did Better
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What We Did Better:
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What We Did Better:
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What We Did Better:
Areas of Opportunity
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What We Can Improve On:
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What We Can Improve On:
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What We Can Improve On:
Standards Check
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DM reviewed uniform standards with crew and management team
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Remarks: Uniforms
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Uniform Standards (Image)
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DM reviewed Super Star Service with crew and management team
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Remarks: Super Star Service
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DM reviewed scripting with front line / drive thru crew and management
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Remarks: Scripting
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Termination and HR files picked up for return to corporate office
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DM reviewed interior lighting
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Dm reviewed exterior lighting
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Remarks: Lighting
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Speed of Service (SOS) during visit
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DM reviewed current POP
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Remarks: POP
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Current POP (Image)
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DM completed critical deficiency
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Remarks: Critical Deficiency
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Enter current sales at end of visit
Cash Audit
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Total Cash / Coin Fund (Set Amount)
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Cash On Hand - Verified by DM
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Over / Short Amount
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Manager verifying cash counts
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Manager On Duty
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District Manager
Critical Deficiency Evaluation
Front Line
DIPPER WELL / SHAKE STATION
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WITH NO RUNNING WATER IN DIPPER WELL, SCOOP IS STORED PROPERLY
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SPINDLE CLEAN, WATER CUP PROCEDURES FOLLOWED
FRONT LINE COOLER
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PRODUCT TEMPERATURE < 43` (PHF)
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PHF PRODUCTS NOT OUT OF DATE (WITHIN SHELF-LIFE)
BEVERAGE STATIONS
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LID ON BEVERAGE BAR ICE BIN
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DRINK NOZZLES, TEA NOZZLES CLEAN
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INSIDE OF ICE CHITE CLEAN / NO MOLD
DRIVE-THRU
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NO CUP OR OTHER UNAPPROVED UTENSILS BEING USED TO SCOOP ICE
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APPROVED ICE SCOOP STORED IN SANITARY MANNER, NOT DAMAGED
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INTERIOR ICE BIN CLEAN AT DRIVE THRU
BACK LINE
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FROZEN MEAT BIN<br>PRODUCT HARD FROZEN
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PHF'S HOT HOLDING<br>PHF TEMPERATURE > OR = TO 135`
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REACH-IN COOLERS<br>PRODUCT TEMPERATURE < OR = TO 43`
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REACH IN FREEZERS<br>PRODUCT HARD FROZEN
CHICKEN TENDER STATION
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EGG WASH TEMPERATURE < OR = TO 43` (PHF)
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RAW CHICKEN TEMPERATURE < OR = TO 43` (PHF)
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GREEN BURRITO / RED BURRITO HOT HOLDING<br>BEANS, GROUND BEEF, STEAK, CHICKEN > OR = TO 135`F
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GREEN BURRITO / RED BURRITO COLD HOLDING<br>GRATED CHEESE, FRESH SALSA < OR = TO 43`F
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TEMPERED / PREPPED FOODS<br>PHF PRODUCT USED IS NOT OUT OF DATE / PRODUCE TAGGED 4 HOURS
BREAKFAST
BREAKFAST PRODUCT TEMPERATURES
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COOK TEMP OF SAUSAGE > OR = TO 160`F
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COOKED PHF HOLDING TEMPS > OR = TO 135`F
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COLD HOLDING PHFs < OR = TO 43`F
FRY STATION
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MINIMUM COOK TEMPERATURE ACHIEVED; PHF RAW PRODUCTS
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PRODUCT HOLD TEMPERATURE / OVERSHELF > OR = TO 135`F
FOOD PREP / STORAGE
WASH SINKS
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SINKS SET UP PROPERLY WHEN WASHING DISHES (WASH, RINSE, SANITIZE)
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QUAT SANITIZER CONCENTRATION AMOUNT (200-400 PPM)
HAND SINKS
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HAND SINK IS EASILY ACCESSIBLE AND USED ONLY FOR HAND WASHING
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PAPER TOWELS PRESENT
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SOAP PRESENT
PREP SINKS / TABLES - USAGE
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PREPPING FOOD ON TABLE/SINK PROPERLY CLEANED/SANITIZED
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PREP SINK USED ONLY FOR FOOD PREP
HAND WASHING / HYGIENE
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HANDS WASHED WHEN CHANGING DUTIES
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HANDS WASHED BETWEEN GLOVE CHANGES
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PROPER HAND WASHING; USING SOAP, HOT WATER, SINGLE USE TOWEL AND WASHING FOR 20 SECONDS
DISPOSABLE GLOVES / BAND-AIDS
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DISPOSABLE GLOVES WORN WHEN HANDLING READY TO EAT FOOD
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DISPOSABLE GLOVES AND BAND-AIDS PRESENT IN UNIT
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DISPOSABLE GLOVES CHANGED WHEN CONTAMINATED
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IF A BAND-AID IS WORN ON A HAND, A DISPOSABLE GLOVE IS ALSO WORN
SMALLWARES
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UTENSILS AND PANS STORED CLEAN
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KNIVES STORED PROPELY AND CLEAN, HOLDER CLEAN
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KNIFE BLADE IN GOOD REPAIR - NO CRACKS / CHIPS
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CUTTING BOARDS CLEANED / STORED PROPERLY
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CAMBRO PANS IN GOOD CONDITION, NOT CRACKED OR CHIPPED
PRODUCE SLICER / DICER
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EQUIPMENT STORED CLEAN - NO FOOD DEBRIS OR BUILDUP
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DICER BLOCK IN GOOD REPAIR - NO MISSING PIECES
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CUTTING BLADE IN GOOD REPAIR - NO CHIPS IN CUTTING EDGE
ICE MACHINE
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LID LINER IN GOOD CONDITION (NO OPEN CRACKS)
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ICE MACHINE INTERIOR IS CLEAN AND FREE OF RUST/MOLD
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FOOD ITEMS NOT STORED IN ICE
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SCOOP, ICE BUCKETS, USED FOR ICE ONLY, CLEAN AND IN GOOD REPAIR WITH NO CHIPS/CRACKS
REFRIGERATED STORAGE
WALK-IN COOLER
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PRODUCT TEMPERATURE < OR = TO 43`F
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PHF PRODUCT NOT OUT OF DATE (WITHIN SHELF LIFE)
WALK-IN FREEZER
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PRODUCT HARD FROZEN
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PHF PRODUCT NOT OUT OF DATE (WITHIN SHELF LIFE)
CHARBROILER
RAW PRODUCT TEMPS
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RAW BEEF PRODUCTS ACHIEVE MIN TEMPERATURE OF 160`F
CHARBROILER CONDITION
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REVERBERATOR SCREEN NOT BURNED THROUGH / NO LOOSE WIRES
RESTROOMS
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SOAP PRESENT
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PAPER TOWELS / OPERATING HAND DRYER PRESENT
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FUNCTIONAL TOILET IN UNIT
GENERAL SANITATION
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NO ROACHES / FLIES / RODENTS / PESTS EVIDENT
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NO UNAPPROVED PESTICIDES BEING USED IN RESTAURANT
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CHEMICALS LABLED PROPERLY (SPRAY BOTTLES & SANITIZER BUCKETS)
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CHEMICALS NOT STORED IN CONTAINERS USED FOR FOOD
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CHEMICALS NOT STORED ABOVE OR BESIDE FOOD / SINGLE USE SERVICE ITEMS
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CHEMICALS NOT STORED AT OR ABOVE PREP SINK / CLEAN SIDE OF 3-COMPARTMENT SINK
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MAGNESOL / BAKING SODA (CAPTIVATE) NOT STORED NEXT TO OR BELOW CHEMICALS
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QUAT SANITIZER CONCENTRATION BETWEEN 200-400PPM
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SANITIZER AVAILABLE AT BACKLINE AND CHICKEN STATION
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FOOD PREP SURFACES CLEAN (NO BUILD-UP / ACCUMULATION)
QA TEMPERATURE FORMS / LOGS
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NO MORE THAN 4 DAYS INCOMPLETE IN LAST 30 DAT PERIOD
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NO DAYS MISSING IN THE LAST 30 DAY PERIOD
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WORKING THERMOMETER IN THE UNIT TO TEMP PRODUCTS
EMPLOYEE FOOD / DRINKS
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NO EMPLOYEE FOOD / DRINKS IN WORK AREA
FACILITY WATER TEMPERATURES
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HAND WASHING SINK / RESTROOM WATER TEMPERATURE ABOVE 100`F
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DISHWASHING SINK WATER TEMPERATURE ABOVE 120`F
CONTAMINATION HAZARDS
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NO ADULTERATED PRODUCT (PHYSICAL HAZARD)
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NO CONTAMINATION FROM IMPROPER TONG / SCOOP USAGE / STORAGE
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TONGS USED TO HANDLE COOKED MEATS
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FOOD PRODUCTS STORED TO PREVENT CONTAMINATION
FOOD MANAGER CERTIFICATE
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THERE IS SOMEONE IN RESTAURANT WITH A MANAGERS CERTIFICATE
COMMENTS / CORRECTIVE ACTION FOR ANY ITEM CHECKED NO
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ENTER COMMENTS HERE
