Jack 8335 GER, Food Safety and shift management/ cleanliness

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Conducted on
Prepared by
Location
The crew on shift and their positions
Team leader in charge
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Mystery shop

Are all signs lit and in good repair
Property is presentable upon arrival.
No garbage, cardboard, pallets visible when garbage gates closed
No garbage/cardboard overflow
Facility is clean and in good condition
No clutter outside of restaurant
Is front and back door slabs clean.
Menu boards clean and in good repair?
You greeted in 5 sec or less?
You asked if your order was correct on the screen?
You told your total before pulling forward?
Drive thru window and lane are presentable?
Drive thru slab free of stains?
You greeted with in 5 sec when you got to the window?
The employee repeat the order before asking for payment?
The employee repeat the order before handing out the order with special emphasis on special orders?
You receive all condiments, napkins, straws, sauce, ext?
The bun toasted, golden brown, and warm?
The burger the right temperature and the meat juicy?
The lettuce crisp and tomato firm?
The fries hot with a minimum temp of 135*F ?
The fries golden brown and crispy?
The fries are properly salted with salt visible?
Bonus points for Quality
The employees enthusiastic, polite, and friendly?
Bonus points for friendly.
You invited to return with some form of thank you?
Was speed below 4:00 min?
Under 1:30 window time?
Speed Bonus for overall under 3:30

GER Internal cleanliness.

Restaurant cleanliness

Is lobby clean and presentable?
Front counter is organized and presentable with no spills or stains kick board is clean?
lobby soda machine is clean and stalked?
Bathrooms are clean and stalked?
Garbage cans no more than half full?
No more than 3 tables are dirty?
Entry way windows clean and floor mats are clean?
Lobby windows clean?
Outside seating and garbage is clean and maintained?

Food saftey

There are no ill employees working
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Hand wash timer is set and followed
Tool Change timer is set and followed.
There are no personal belonging out on the floor.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All employee food and drinks are consumed and kept in designated areas.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Crew are washing hands and changing gloves between tasks
Sinks have hot running water at least to 101
Sanatizer timer is set and followed. Water is changed if soiled or towels become dirty.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Is sanitizer to the proper strength between 150ppm and 400ppm
Sanitizer buckets are labeled correctly.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Sanitizer towels are completely submerged in sanatizer when not in use Not left out on the counter.
Employees nails are neat and clean all fake/polished nales are covered with gloves when handling food including baging orders and ice
Hair is properly restrained with hairnet or hat pic is wearing hat or visor if in kitchen for more than 10min
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All licenses and permits are current.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
No evidence of pest
Pest Inspection report is current and past three inspections are available.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Previous food safety action plan posted
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Local food safety action plan posted
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All windows and doors are closed securely with no gap greater than 1/4 of an inch.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Food Safety Checklist is at a minimum of 90% completion for previous 90 days.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Receiving temps are complete at a minimum of 90% for the pervious 15 day.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Past 3 delivery's are completed on the Receiving check list.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All food contact surfaces and above food food contact surfaces are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All packaging is stored properly from contamination in kitchen and guest service?
All shake ingredients and coffee syrup has the appropriate date.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Iced coffee and other foods requiring refrigeration are not left out more than 15min (whipped toping can be left out with a 2 hour timer on it)
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Flat top Grill is set to 350 deg and clam shell top at 425 and bottom at 300
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Grill is clean with no excessive carbon buld up. presses are scraped and free of buld up.
Grill temp is at correct temps +/- 25
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Food Held in protein holding cabinet is at 135* F or above
PHC 1 Temp #1
PHC 1 Temp #2
PHC 2 Temp #1
PHC 2 Temp #1
Fryers are set to 365+/- 15 deg
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Food Held on fryer station is at 135* F or above
FS Temp #1
FS Temp #2
POU and Walk-in fridge temps Below 41* F.
Products temped in unit are at 41* or below. (Products must be a non defrosted item)
Walk-in Fridge
POU Fridge 1
POU Fridge 2
POU Fridge 3
POU Fridge 4
POU Fridge 5
POU Fridge 6
POU Fridge 7
Walk-in Freezer
POU Freezer 1
POU Freezer 2
POU Freezer 3
POU Freezer 4
POU Freezer 5
POU Freezer 6
POU Freezer 7
Shake machine is at 41* F or below
SM Temp #1
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
SM Temp #2
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
SM Temp #3
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Hamburger patties are at 158 or above
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Rice is at 165 or above
Microwaves are clean with no excessive build up.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Fish is at 165 or above
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
There is no bare hand contact or gloved contact with raw ingredients meat tongs are used.
Tomatoes and lettuce timers are set and discarded after 4 hours
Is final flip and check being done by person in grill.
There is no real cheese stored on the cold condiments rail.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Are all secondary shelf life timer on and followed
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All food is stored in approved storage containers.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Under and behind Equipment is clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Work stations are kept clean to prevent cross contamination
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
There is no cross contamination exp. The yellow and white spatula are not touching, the grill it cleaned in between difrent products like chicken and eggs.
There are no expired set ups or products on the line or in the pou / storage area's.
There is no excessive dishes in the dish sink and dishes are washed, rinsed and sanitized with the three compartment standards.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Tools, utensils & smallwares are clean, sanitized and in good condition.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Are all dishes that are put away clean. With no sticker or sticker residue
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
No food thawing at room temperature, . no raw food in front of or above rte food
Fridge and freezer gaskets are clean and in good condition.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
There is no ice or water on food in walk-ins, POU and storage areas.
Inside all pou and walk in fridge and freezers are clean. (racks have no Mold build up.)
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
There is no food or products on the floor
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All stored food is properly labeled, rotated and protected from contamination
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All food and packaging is stored in designated storage areas
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Eggs are stored properly in pou and walk in
All fish, Rice, onion rings, Stuffed Jalapeños and all other raw ingredient's are stored on the bottom shelf and not in front of, above or behind any other products.
No outside food in store unless approved by QA with QA approval number.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All drain pipes are 1" gape above the drain threshold.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Drains are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All drains are covered with a drain screen
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Backflow tag is visible and current
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Inside ice machine is clean.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Store water filters are not past change by date.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Is the prep area clean and organized
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Ice machine bins, buckets and scoops are clean and stored in a safe manner
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Brooms, dust pans and mops are hanging up in designated area with no water in mop buckets when not in use.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All chemicals are stored away from food in proper storage area
No outside chemicals are visible in the restaurant.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
All stored paper products are not exposed to air or contamination
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Under Storage areas are clean and there are no signs of pests
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Can employee explain alergy procedures for if a guest asks what allergines are in the food
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Can employee explain what to do if someone vomits.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
There is at least two body fluid clean up kits available
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Can employee tell what symptoms that prevent a employee from working.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Can an employee tell what to do in the event of no running water in the store or sewage backing up into the store?
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Employee can describe dish sanitizing process?
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A

Security

Saftey and security

There are no lights burnt out
Back door is closed and secure.
Are all employees weereing slip resistant shoes.
PIC has the keys to the back door and back door is only used for garbage and delivery.
There is no garbage or cardboard blocking the back door
There is a minimum of 3 wet floor sighns available in the restaurant and out if floor is wet or weather conditions requir them to be.
If weather conditions requir there is at least one shovel ice melt is available or out if conditions are icy and all walkways are shoveled and clean.
Is safe counted by team leader on shift.
Change safe 300 count
Are tills assigned to the person using it..
Are tills that are counted even.
There is no excessive cash and no fiftys or hundreds.
Counterfeit detection pen are used on all 20 50 and 100 and droped into loomis safe imidiatly.
There are no safety issues in the store.
team leader doing gust standard travel path every 30 min or when slow.
There is a current evacuation plan in the restaurant
Safety training log is filled out and complete.
All fire extinguishers and fire suppression systems are inspected with the current inspection tag visible and in working order

Running your shift

Being well stocked and ready

Is the soda machine clean with no flavours empty.
Are all lids, straws and condiments stocked.
Are build to charts and timers being used.
Are stations stalked and ready for peak hour.
Teamleader is using constructive criticism and setting the standards of expectation.
Team leader is following up on all cleaning task assignments.
Fryers are filtered or changed as needed
Fryers are skimmed at least every 30 min.
HFCS is checked for low levels and a changing time is set.

Shift management.

Team leader is setting the pace being consistent and quick with a positive can do attitude.
We're the employees uniforms neat, clean and well groomed. Name tag is visable.
Team leader can demonstrate Tip Tap and Top and how to do a shift hudle
There is no excessive waste or over staged products.
Team leader is using the labor variance sheet to keep track of sales and send extra people home if needed.
Team leader is giving breaks during non peak hours.
Teamleader is coaching and training crew members for best shift performance
Cell phone use is controled by tl and crew is productive.
Team leader is comunicating goals and expectations and products that are cook to order.
Team leader is using placement chart
Team leader is puting A's in there places and is running the shift.
Team leader is counting waste at the end of shift.
TL can demonstrate how to do a GS travel path
Team Leader is doing pre shift check list and is assigning cleaning tasks and following up.

Back of house cleanliness.

HVAC vents, light fixtures and walls are dusted and clean
Under proteen holding cabinet is clean and free of oil
Hood vents and back wall are clean and free of excessive buld up
Batch toaster spatchula and reflection plate are clean and free of carbon
Taco station is clean and presentable
The floor is free of oil, soda spills and stains no excessive garbage or food on the floor
Is the break room clean and tidy
Dry stock area is organized and presentable.
The office is clean and orginized