Title Page

  • Conducted on

  • Prepared by

  • Location
  • The crew on shift and their positions

  • Team leader in charge

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Mystery shop

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.

  • Were menu boards clean and in good repair

  • Were you greeted in 5 sec or less

  • Were you asked if your oder was correct on the screen

  • Were you told your total before pulling forward

  • Drive thru window and lane are presentable.

  • Is drive thru slab free of stains.

  • Were you greeted with in 5 sec when you got to the window

  • Did the employee repeat the order before asking for payment.

  • Are all employees wearing gloves and mask while serving you

  • Did the employee repeat the order before handing out the order with special emphasis on special orders.

  • Did you receive all condiments, napkins, straws, sauce, ext.

  • Is the bun toasted, golden brown, and warm.

  • Is the burger the right temperature and the meat juicy.

  • Is the lettuce crisp and tomato firm.

  • Are the fries hot.

  • Are the fries golden brown and crispy.

  • Are the fries properly salted with salt visible.

  • Bonus points for Quality

  • Were the employees enthusiastic, polite, and friendly.

  • Bonus points for friendly.

  • Were you invited to return with some form of thank you.

  • Was speed below 5:00 min

  • Under 1:30 window time

  • Speed Bonus for overall under 3:30

Mystery shop cleanliness.

Restaurant cleanliness

  • Is lobby clean and presentable.

  • Front counter is organized and presentable with no spils or stains kick board is clean

  • lobby soda machine is clean and stalked.

  • Bathrooms are clean and stalked

  • Are garbage cans no more than half full.

  • Are tables, chairs, and floor clean.

  • Are entry way windows clean and mats clean.

  • Are lobby windows clean.

  • Outside seating and garbage is clean and maintained.

Food saftey

Food saftey

  • There are no ill employees working

  • Hand wash timer is set and followed

  • Employees are washing hands according to hand wash procedures

  • There are no personal belonging out on the floor.

  • All employee food and drinks are consumed and kept in designated areas.

  • Crew are washing hands and changing gloves between tasks

  • Sinks have hot running water at least to 101

  • Sanitizing of high contact areas is done every 30 min.

  • Sanatizer timer is set and followed. Water is changed if soiled or towels become dirty.

  • Is sanitizer to the proper strength between 150ppm and 400ppm

  • Sanitizer towels are completely submerged in sanatizer when not in use Not left out on the counter.

  • Tool change timer is set and being done every 4 hours

  • COVID 19 pre shift screening done.

  • All employees are certified on covid procedures.

  • 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

  • All licenses and permits are current.

  • Pest control program action plan complete

  • No evidence of pest

  • Previous food safety action plan posted

  • Local food safety action plan posted

  • All windows and doors are closed securely with no gap greater than 1/4 of an inch.

  • Garbage is not over flowing or up on food surfaces.

  • Is HACCP correct with corrective actions done if needed.

  • Receiving temps are complete and accurate.

  • Weekly dial thermometer temps are complete and accurate.

  • Team leader can demonstrain how to do HACCP and take temps corectly

  • All food contact surfaces and above food food contact surfaces are clean

  • All shake ingredients and coffee syrop has the appropriate date.

  • Iced coffee and other foods requiring refrigeration are not left out more than 15min "whipped toping can be left out with a 2hour timer on it

  • Soda machine nozzle and flavor injectors are cleaned every 12 hours to maintain best quality and safety.

  • Flat top Grill is set to 350 deg and clam shell top at 425 and bottom at 300

  • Grill is clean with no excessive carbon buld up. presses are scraped and free of buld up.

  • Grill temp is at correct temps +/- 25

  • Fryers are set to 365+/- 15 deg

  • All fridge and freezers have working thermometers.

  • All fridges including shake machine are at 41 deg or below

  • All freezers are at 20 deg or below

  • Hamburger patties are at 155 or above

  • Rice is at 165 or above

  • Microwaves are clean with no excessive build up.

  • Fish is at 165 or above

  • 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 person on grill following all food saftey grill procedures.

  • Is final flip and check being done by person in grill.

  • There is no real cheese stored on the cold condiments rail.

  • Are all secondary shelf life timer on and followed

  • All food is stored in approved storage containers.

  • Work stations are kept clean to prevent cross contamination

  • 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.

  • Under and behind grill and fryers are clean

  • Under and behind all pou are clean

  • 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.

  • Tools, utensils & smallwares are clean, sanitized and in good condition.

  • Are all dishes that are put away clean. With no sticker or sticker residue

  • 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.

  • There is no ice or water on food in walk-ins, POU and storage areas.

  • Inside all pou and walk in fried and freezers are clean and tidy

  • There is no food or products on the floor

  • All stored food is properly labeled, rotated and protected from contamination

  • All food and packaging is stored in designated storage areas

  • Eggs are stored properly in pou and walk in

  • All fish, Rice, onion rings, and all other raw ingridiants 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.

  • No mold or dust on racks and fans in walk in and pou fridge or freezers

  • All drain pipes are above the drain threshold.

  • Drains are clean

  • All drains are covered with a drain screen

  • Backflow tag is visible and current

  • Inside ice machine is clean.

  • Store water filters are not past change by date.

  • Is the prep area clean and organized

  • Ice machine bins, buckets and scoops are clean and stored in a safe manner

  • Brooms, dust pans and mops are hanging up in designated area with no water in mop buckets when not in use.

  • All chemicals are stored away from food in proper storage area

  • No outside chemicals are visible in the restaurant.

  • All stored paper products are not exposed to air or contamination

  • Can employee explain alergy procedures for if a guest asks what allergines are in the food

  • Can employee explain what to do if someone vomits.

  • There is at least two body fluid clean up kits available

  • Can employee tell what symptoms that prevent a employee from working.

  • Can an employee tell what to do in the event of no running water in the store or sewage backing up into the store?

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.

  • Shake machine and mixin machine are maintained and clean with no excessive buld up

  • 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

  • Floor is moped at a minimum of every 4 hours.

  • Dry stock area is organized and presentable.

  • The office is clean and orginized

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.