IN-RESTAURANT CFV 2025

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Manager In Charge

IR Cleanliness

• IR1 - Cleanliness: Was the interior of the restaurant clean?

  Yes {3}

  No

  N/A

• Floors not clean

• Dining Room windows were not clean

• Beverage bar station not clean

• Playplace not clean

• Trash receptacles overflowing

• Dining area not clean

• Other

• IR2 - Cleanliness: Was restroom clean, stocked and in working order?

  Yes {3}

  No

  N/A

• Walls not clean

• Floors not clean

• Sink/faucets not clean

• Hand dryer not clean

• Mirror not clean

• Toilets/urinals not clean

• Baby changer not clean

• Faucets not functioning Hand Dryer not functioning

• Toilets /Urinals not functioning

• Restrooms not stocked (e.g toilet paper, soap, paper towels etc)

• IR3 - Cleanliness: Were employees wearing uniforms that were clean and in good condition?

  Yes {3}

  No

  N/A

• Employee uniforms dirty or stained

• Employee uniform were wrinkled

• Employee uniforms were torn/ripped

• Other

Service Order & Pay

• IR4 -FRONT COUNTER: Did order taker provide a digital prompt, was the order taking process effective, was Order Taker friendly, use your name, and provided clear instructions?<br> KOISK: Was the kiosk in full working order, including table tents, and the product outage managed correctly. <br> MOP / TABLE SERVICE: Was the MOP table marker in place and in good condition and the product outage managed correctly?

  Yes (4)

  No

• FC & Kiosk: Card Reader not working

• Front Counter: Digital Prompt not provided

• Front Counter: Name not used

• Front Counter: Order taker not available to take my order

• Front Counter: Order taker could not answer questions

• Front Counter: Order Taker interrupted me

• Front Counter: Order Taker not friendly

• Front Counter: Order Taker did not provide clear instructions

• Kiosk: Product Outage no managed correctly

• Kiosk: Active items not available on Kiosk

• Kiosk: Table tent not available

• Kiosk: Scanner reader not working

• MOP Table Service: Table Marker not available or not in good conditioin

• MOP Table Service: Product Outage not managed correctly

• Other

• undefined

• IR5 -PRESENT: Was presenter friendly and effective? <br> TABLE SERVICE ORDERS: Did presenter have condiments readily available (in apron, cart, tray, caddy etc.)

  Yes (4)

  No

• Presenter not friendly

• Presenter did not provide a farewell

• Table Service: Presenter did not check that I have everything I need

• Table Service: Presenter did not condiments readily available

• Mobile Order: Presenter did not greet me by name

• Other:

• IR6 DINING AREA: Did you observe genuine hospitality in the dining area?

  Yes (4)

  No

• Employees did not prioritize/assist customers when needed

• Employees not actively looking for opportunities to connect with customers

• Tone not friendly

• No eye contact

• Not communicating effectively

• Other

• IR7 - SPEED: Was your "wait time 90 seconds or less? Wait time begins when joining line and ends on arrival at order point"

  Yes (4)

  No

• Manager not reacting to danger zones

• Side 2 of the prep not open when appropriate

• Deedicated Fries/Hashbrown person not positioned when appropriate

• Dedicated beverage person not positioned when appropriate

• Dedicated beverage person not positioned to take order

• Order taker not effective

• Extreme high arrival rates

• Large or complex orders caused long order taking times

• Customer not guided to appropriate order point

• Service stock levels are not appropriate

• Not enough order points available

• Other

• manager not reacting to danger zone

  Yes {2}

  No

  N/A

• Side 2 of the prep table not open when appropriate

  Yes {2}

  No

  N/A

• Dedicated fries/hashbrown person not positioned when appropriate

  Yes {2}

  No

  N/A

• Dedicated beverage person not positioned when appropriate

  Yes {2}

  No

  N/A

• Order taker not in position to take order

  Yes {2}

  No

  N/A

• Order taker not effective

  Yes {2}

  No

  N/A

• Extreme high arrival rates

  Yes {2}

  No

  N/A

• Large or complex orders caused long order taking times

  Yes {2}

  No

  N/A

• Customer not guided to appropriate order point

  Yes {2}

  No

  N/A

• Service Stock levels are not appropriate

  Yes {2}

  No

  N/A

• Not enough order point available

  Yes {2}

  No

  N/A

• Other

  Yes {2}

  No

  N/A

• IR8a - SPEED (non table service orders) Was your receipt to present (R2P) 90 seconds or less? <br> R2P time begins when receipt / change is received and ends when the entire order is presented - OR - IR8b -SPEED (table service) was the combines R2P and Fulfillment time 135 seconds or less? Time begins when receipts / change is received and ends when the whole order is presented(including condiments)

  YES {8}

  NO

• Manager not reacting to danger zones

• Side 2 of the prep table not open when appropriate

• Beverage person not popsitioned when appropriate

• Order taker not in position to take order

• Guest Experience Safety & Sanitation Leader, Table Server, or member of the service team not available to deliver order (table service)

• Unable to locate table number

• Extreme high arrival rates

• Large or complex orders caused long order taking times

• Service stock levels are not appropriate

• Orders served off the monitors too quickly

• Other

• IR9 - Accuracy: Did you receive all the food and drink items as ordered and were they served as a full portion

  YES {8}

  NO

• Missing Sandwich / entree

• Missing fries / hashbrowns

• Missing dessert item

• Missing drink

• Received wrong sandwich / entree

• Received wrong drink

• Rreceived wrong dessert item

• Received wrong size sandwich / fries / beverage

• Item was underfilled

• Requested items not available

• Other

• IR9 ACCURACY (Table Service) Did you receive a filled drink?

  Yes {2}

  No

  N/A

• Table Service: did not provide filled drink

• Other

• IR10: ACCURACY: Did you receive the condiments (if required and requested), along with receipt utensils, napkins & straws?

  Yes {6}

  No

• Did not receive any napkins

• Missing straw(s)

• Missing utensils

• Condiments / dressing incorrect or missing

• Missing receipt, if applicable

• Other

• IR11: QUALITY: Was the sandwich/entree served neat, at proper temperature, fresh and did it taste good?

  Yes {6}

  No

• Sandwich / entree not at proper temperatute

• Sandwich / entree did not taste good

• Sandwich / entree not neat

• Bun not soft resilient and moist

• Bun/Muffin not properly toasted / steamed

• Biscuit dry/hard/not flaky

• Beef / chicken / fish / sausage not tender

• Cheese not properly tempered

• Lettuce / tomato / onions not fresh

• Ingredients are not well distributed

• Bacon not crisp

• Eggs not fluffy and moist

• Other

• IR12: QUALITY: Were the french fries hot, salted and crisp - OR- hash browns hot and crisp and did they taste good?

  Yes (4)

  No

• Fries/ hashbrowns not hot

• Fries / hashbrowns did not taste good

• Hashbrown not crisp

• Fries not properly salted

• IR13: QUALITY: Was your drink served neat, at the proper temperature and did it taste good?

  Yes {2}

  No

• Drink not neat

• Drink not at proper temperature

• Drink expired

• Drink did not taste good

• Other

• IR14: QUALITY: Was your dessert served neat, at the proper temperature, and did it taste good?

  Yes {2}

  No

• Dessert not neat

• Dessert item not at proper temperature

• Dessert item expired

• Dessert item did not taste good

• Other

Behind the counter

Behind the counter

• Quallity: Tempering & Prep: Were product levels sufficient per posted product level charts/eproduction monitor for the volume of business? (cheese, sauce pouches, buns, onion shakers, etc)

  Yes

  No

  N/A

• Product levels charts /eProduction monitor not in use / incorrect / not followed

• Other

• Tempering & Prep: Were product correctly labeled and within secondary shelf lives? (product dated correctly, product expired, poor quality, time on table, cheese, buns, sauce pouches, all tubes, onion shakers)

  Yes

  No

  N/A

• Products not dated correctly

• Products overheld / poor quality

• Other

• BC-2 Were UHC product holding times and holding levels being adhered to?

  Yes

  No

  N/A

• Not following appropriate process (setting timers, FIFO)

• Not checking and/or adhering to batch cooking levels using production chart / eProduction monitor

• Product level charts /eProduction monitor incorrect / not in use

• Not discarding expired products

• Holding times not adhered to

• Fresh beef held in UHC

• Other

• BC-3 Fries /hashbrowns: Were fries or hashbrowns available to meet the demand, following cooking and holding procedures and fry station setup/ maintained correctly?

  Yes

  No

  N/A

• Fry station not staffed when conditions dictate

• Secondary responsibility for cooking fries/hashbrowns not assigned

• Cooking procedures not followed

• Overholding fries/hashbrowns

• Accu-salt shaker not used correctly

• Oil not filled to normal level

• Oil quality poor

• Oil not skimmed

• Fryer filtering cycle not followed

• Heat lamps not working or missing

• Mixing old & new fries

• Station not properly stocked 24/2

• Other

• BC-4 Beverage: Were drinks placed on appropriate cart/table identified? Were drinks placed on separately, grouped by order and served last and correctly?

  Yes

  No

  N/A

• Flavor choice indicator buttons not correctly pressed down on lids / printed beverage stickers not used/used incorrectly

• Items not placed on correct section on appropriate cart / table

• Uncollected drinks not discarded

• Drinks not seperated / grouped

• Orders with 2 or more drinks not served in a carrier

• Other

• BC-5 Order Assembly: Were orders assembled correctly once all items were available? Were assembly Stations/Landing Table utilized appropriately and orders checked for accuracy?

  Yes

  No

  N/A

• Orders assembled before all items ready or not assembled in correct sequence

• Stickers not checked to ensure order accuracy

• Correct packaging not used

• Pick and Go Assembly not followed

• Orders not checked for accuracy

• Drive Thru: Ordered not positioned or grouped correctly on DT cart

• Drive Thru: Bags and Happy Meals not kept open for checking

• Curbside: Pick tickets not used to assemble Curbside Orders

• Delivery: "Just Cooked" Fries not always used for McDelivery orders

• Delivery: Pick ticket not used to assemble Delivery orders

• Delivery/Mobile Order Ahead Unassisted: Orders not sealed correctly

• Delivery: Station not used consistently for all orders

• Delivery: Station not set up correctly

• Delivery: Station not stocked correctly

• Other

• BC-6 General Cleanliness: Production and Service Area: Did restaurant display general shift cleanliness in production and service area?

  Yes

  No

  N/A

• Kitchen not clean

• Front Counter area not clean

• Drive Thru not clean

• Beverage Cell not clean

• Other

• BC-7 Shift Leadership: People Positioning: Are employees positioned and adjustments made, as conditions dictate, throughout the shift?

  Yes

  No

  N/A

• Not adjusting as conditions dictate

• BC-9 Leading Operations: Shift and Area Leaders conduct travel paths,identify danger zones and take appropriate actions to prioritize & reduce opertational barriers to deliver Gold Standard products and a great customer experience.

  Yes

  No

  N/A

• Not managing from an observation post or was dictated to a station

• Not effectively reacting to danger zones

• Incomplete or ineffective travel path per guidelines

• Not focused on taste & quality behaviors

• Shift leader does not react to reduce bottlenecks

• Shift leader does not react to danger zone(s)

• Shift leader does not provide coaching or redirection as appropriate

• Shift leader not setting priorities

• Shift leader not taking appropriate action

• Other

• BC 10 Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and action, and progress?