Title Page
-
Conducted on
-
Prepared by
-
Location
-
The crew on shift and their positions
-
Team leader in charge
-
Add signature
-
Add signature
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.
-
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.
-
No more than 3 tables are dirty.
-
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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Hand wash timer is set and followed
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Tool Change timer is set and followed.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Employees are washing hands according to hand wash procedures
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Sinks have hot running water at least to 101
- 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.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Is sanitizer to the proper strength between 150ppm and 400ppm
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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.
- 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
- 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
- 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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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
-
Garbage is not over flowing or up on food surfaces.
-
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?
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
All shake ingredients and coffee syrop 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 2hour 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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
FS Temp #1
-
FS Temp #2
-
POU and Walk-in fridge temps Below 41* F.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Microwaves are clean with no excessive build up.
-
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.
- 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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Is person on grill following all food saftey grill procedures.
- 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.
- 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.
- 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 grill and fryers are 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.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Under and behind all pou are clean
- 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.
- 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.
- 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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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.
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
Inside all pou and walk in fridge and freezers are clean
- 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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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.
- 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.
- 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
- 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
-
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
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
-
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
-
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.
-
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
