Jack 8335 mystery shop and shift management/ cleanliness

• Conducted on

  Date

• Prepared by

• Location
  Address

• The crew on shift and their positions

• Team leader in charge

  Sign

• Add signature

  Sign

• Add signature

  Sign

Mystery shop

• Are all signs lit and in good repair

  Yes

  No

  N/A

• Property is presentable upon arrival.

  Yes

  No

  N/A

• No garbage, cardboard, pallets visible when garbage gates closed

  Yes

  No

  N/A

• No garbage/cardboard overflow

  Yes

  No

  N/A

• Facility is clean and in good condition

  Yes

  No

  N/A

• No clutter outside of restaurant

  Yes

  No

  N/A

• Is front and back door slabs clean.

  Yes

  No

  N/A

• Were menu boards clean and in good repair

  Yes

  No

  N/A

• Were you greeted in 5 sec or less

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Were you told your total before pulling forward

  Yes

  No

  N/A

• Drive thru window and lane are presentable.

  Yes

  No

  N/A

• Is drive thru slab free of stains.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all employees wearing gloves and mask while serving you

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the lettuce crisp and tomato firm.

  Yes

  No

  N/A

• Are the fries hot.

  Yes

  No

  N/A

• Are the fries golden brown and crispy.

  Yes

  No

  N/A

• Are the fries properly salted with salt visible.

  Yes

  No

  N/A

• Bonus points for Quality

  Bonus points

  No bonus awarded

• Were the employees enthusiastic, polite, and friendly.

  Yes

  No

  N/A

• Bonus points for friendly.

  Bonus points

  No bonus awarded

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

  Yes

  No

  N/A

• Was speed below 5:00 min

  Yes

  No

  N/A

• Under 1:30 window time

  Yes

  No

  N/A

• Speed Bonus for overall under 3:30

  Bonus points

  No bonus awarded

Restaurant cleanliness

• Is lobby clean and presentable.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• lobby soda machine is clean and stalked.

  Yes

  No

  N/A

• Bathrooms are clean and stalked

  Yes

  No

  N/A

• Are garbage cans no more than half full.

  Yes

  No

  N/A

• Are tables, chairs, and floor clean.

  Yes

  No

  N/A

• Are entry way windows clean and mats clean.

  Yes

  No

  N/A

• Are lobby windows clean.

  Yes

  No

  N/A

• Outside seating and garbage is clean and maintained.

  Yes

  No

  N/A

Food saftey

• There are no ill employees working

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Hand wash timer is set and followed

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Employees are washing hands according to hand wash procedures

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• There are no personal belonging out on the floor.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Crew are washing hands and changing gloves between tasks

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Sinks have hot running water at least to 101

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• COVID 19 pre shift screening done.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All employees are certified on covid procedures.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Employees nails are neat and clean all fake/polished nales are covered with gloves when handling food including baging orders and ice

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Hair is properly restrained with hairnet or hat pic is wearing hat or visor if in kitchen for more than 10min

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All licenses and permits are current.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Pest control program action plan complete

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• No evidence of pest

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Previous food safety action plan posted

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Local food safety action plan posted

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Yes

  No

  N/A

• Is HACCP correct with corrective actions done if needed.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Receiving temps are complete and accurate.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Weekly dial thermometer temps are complete and accurate.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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 2hour timer on it

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Yes

  No

  N/A

• Grill temp is at correct temps +/- 25

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Fryers are set to 365+/- 15 deg

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All fridge and freezers have working thermometers.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All freezers are at 20 deg or below

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Hamburger patties are at 155 or above

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Rice is at 165 or above

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Microwaves are clean with no excessive build up.

  Good

  Fair

  Poor

  N/A

• Fish is at 165 or above

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Tomatoes and lettuce timers are set and discarded after 4 hours

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Is person on grill following all food saftey grill procedures.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Are all secondary shelf life timer on and followed

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All food is stored in approved storage containers.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Work stations are kept clean to prevent cross contamination

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Under and behind grill and fryers are clean

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Under and behind all pou are clean

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• There are no expired set ups or products on the line or in the pou / storage area's.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• There is no excessive dishes in the dish sink and dishes are washed, rinsed and sanitized with the three compartment standards.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Fridge and freezer gaskets are clean and in good condition.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• There is no food or products on the floor

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All food and packaging is stored in designated storage areas

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Eggs are stored properly in pou and walk in

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• No outside food in store unless approved by QA with QA approval number.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All drain pipes are above the drain threshold.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Drains are clean

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• All drains are covered with a drain screen

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Backflow tag is visible and current

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Inside ice machine is clean.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Store water filters are not past change by date.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Is the prep area clean and organized

  Yes

  No

  N/A

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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• No outside chemicals are visible in the restaurant.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

• Can employee explain what to do if someone vomits.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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.

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • 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?

  Select Compliant One or more Policys, Procedures or Standards we're not met N/A

  • Compliant
  • One or more Policys, Procedures or Standards we're not met
  • N/A

Saftey and security

• There are no lights burnt out

  Yes

  No

  N/A

• Back door is closed and secure.

  Yes

  No

  N/A

• Are all employees weereing slip resistant shoes.

  Yes

  No

  N/A

• PIC has the keys to the back door and back door is only used for garbage and delivery.

  Yes

  No

  N/A

• There is no garbage or cardboard blocking the back door

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Is safe counted by team leader on shift.

  Yes

  No

  N/A

• Change safe 300 count

  Yes

  No

  N/A

• Are tills assigned to the person using it..

  Yes

  No

  N/A

• Are tills that are counted even.

  Yes

  No

  N/A

• There is no excessive cash and no fiftys or hundreds.

  Yes

  No

  N/A

• Counterfeit detection pen are used on all 20 50 and 100 and droped into loomis safe imidiatly.

  Yes

  No

  N/A

• There are no safety issues in the store.

  Yes

  No

  N/A

• team leader doing gust standard travel path every 30 min or when slow.

  Yes

  No

  N/A

• There is a current evacuation plan in the restaurant

  Yes

  No

  N/A

• Safety training log is filled out and complete.

  Yes

  No

  N/A

• All fire extinguishers and fire suppression systems are inspected with the current inspection tag visible and in working order

  Yes

  No

  N/A

Being well stocked and ready

• Is the soda machine clean with no flavours empty.

  Yes

  No

  N/A

• Are all lids, straws and condiments stocked.

  Yes

  No

  N/A

• Are build to charts and timers being used.

  Yes

  No

  N/A

• Are stations stalked and ready for peak hour.

  Yes

  No

  N/A

• Teamleader is using constructive criticism and setting the standards of expectation.

  Yes

  No

  N/A

• Team leader is following up on all cleaning task assignments.

  Yes

  No

  N/A

• Fryers are filtered or changed as needed

  Yes

  No

  N/A

• Fryers are skimmed at least every 30 min.

  Yes

  No

  N/A

• HFCS is checked for low levels and a changing time is set.

  Yes

  No

  N/A

Shift management.

• Team leader is setting the pace being consistent and quick with a positive can do attitude.

  Yes

  No

  N/A

• We're the employees uniforms neat, clean and well groomed. Name tag is visable.

  Yes

  No

  N/A

• Team leader can demonstrate Tip Tap and Top and how to do a shift hudle

  Yes

  No

  N/A

• There is no excessive waste or over staged products.

  Yes

  No

  N/A

• Team leader is using the labor variance sheet to keep track of sales and send extra people home if needed.

  Yes

  No

  N/A

• Team leader is giving breaks during non peak hours.

  Yes

  No

  N/A

• Teamleader is coaching and training crew members for best shift performance

  Yes

  No

  N/A

• Cell phone use is controled by tl and crew is productive.

  Yes

  No

  N/A

• Team leader is comunicating goals and expectations and products that are cook to order.

  Yes

  No

  N/A

• Team leader is using placement chart

  Yes

  No

  N/A

• Team leader is puting A's in there places and is running the shift.

  Yes

  No

  N/A

• Team leader is counting waste at the end of shift.

  Yes

  No

  N/A

• TL can demonstrate how to do a GS travel path

  Pass

  Fail

  N/A

• Team Leader is doing pre shift check list and is assigning cleaning tasks and following up.

  Pass

  Fail

  N/A

Back of house cleanliness.

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

  Yes

  No

  N/A

• HVAC vents, light fixtures and walls are dusted and clean

  Yes

  No

  N/A

• Under proteen holding cabinet is clean and free of oil

  Yes

  No

  N/A

• Hood vents and back wall are clean and free of excessive buld up

  Yes

  No

  N/A

• Batch toaster spatchula and reflection plate are clean and free of carbon

  Yes

  No

  N/A

• Taco station is clean and presentable

  Yes

  No

  N/A

• The floor is free of oil, soda spills and stains no excessive garbage or food on the floor

  Yes

  No

  N/A

• Is the break room clean and tidy

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dry stock area is organized and presentable.

  Yes

  No

  N/A

• The office is clean and orginized

  Yes

  No

  N/A