Title Page
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Conducted on
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Prepared by
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Location
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The crew on shift and their positions
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Team leader in charge
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Add signature
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Add signature
Mystery shop
Mystery shop
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Are all signs lit and in good repair
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Property is presentable upon arrival.
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No garbage, cardboard, pallets visible when garbage gates closed
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No garbage/cardboard overflow
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Facility is clean and in good condition
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No clutter outside of restaurant
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Is front and back door slabs clean.
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Were menu boards clean and in good repair
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Were you greeted in 5 sec or less
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Were you asked if your oder was correct on the screen
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Were you told your total before pulling forward
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Drive thru window and lane are presentable.
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Is drive thru slab free of stains.
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Were you greeted with in 5 sec when you got to the window
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Did the employee repeat the order before asking for payment.
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Did the employee repeat the order before handing out the order with special emphasis on special orders.
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Did you receive all condiments, napkins, straws, sauce, ext.
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Is the bun toasted, golden brown, and warm.
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Is the burger the right temperature and the meat juicy.
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Is the lettuce crisp and tomato firm.
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Are the fries hot.
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Are the fries golden brown and crispy.
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Are the fries properly salted with salt visible.
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Bonus points for Quality
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Were the employees enthusiastic, polite, and friendly.
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Bonus points for friendly.
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Were you invited to return with some form of thank you.
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Was speed below 5:00 min
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Under 1:30 window time
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Speed Bonus for overall under 3:30
Mystery shop cleanliness.
Restaurant cleanliness
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Is lobby clean and presentable.
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Front counter is organized and presentable with no spils or stains kick board is clean
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lobby soda machine is clean and stalked.
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Bathrooms are clean and stalked
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Are garbage cans no more than half full.
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No more than 3 tables are dirty.
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Are entry way windows clean and mats clean.
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Are lobby windows clean.
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Outside seating and garbage is clean and maintained.
Food saftey
Food saftey
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There are no ill employees working
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Hand wash timer is set and followed
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Tool Change timer is set and followed.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Employees are washing hands according to hand wash procedures
- Compliant
- One or more Policys, Procedures or Standards we're not met
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There are no personal belonging out on the floor.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All employee food and drinks are consumed and kept in designated areas.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Crew are washing hands and changing gloves between tasks
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Sinks have hot running water at least to 101
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- One or more Policys, Procedures or Standards we're not met
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Sanatizer timer is set and followed. Water is changed if soiled or towels become dirty.
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- One or more Policys, Procedures or Standards we're not met
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Is sanitizer to the proper strength between 150ppm and 400ppm
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- One or more Policys, Procedures or Standards we're not met
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Sanitizer buckets are labeled correctly.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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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
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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
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All licenses and permits are current.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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No evidence of pest
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Pest Inspection report is current and past three inspections are available.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Previous food safety action plan posted
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- One or more Policys, Procedures or Standards we're not met
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Local food safety action plan posted
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Garbage is not over flowing or up on food surfaces.
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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
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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
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Past 3 delivery's are completed on the Receiving check list.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All food contact surfaces and above food food contact surfaces are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All packaging is stored properly from contamination in kitchen and guest service?
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All shake ingredients and coffee syrop has the appropriate date.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Soda machine nozzle and flavor injectors are cleaned every 12 hours to maintain best quality and safety.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Grill is clean with no excessive carbon buld up. presses are scraped and free of buld up.
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Grill temp is at correct temps +/- 25
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Fryers are set to 365+/- 15 deg
- Compliant
- One or more Policys, Procedures or Standards we're not met
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POU and Walk-in fridge temps Below 41* F.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Walk-in Fridge
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POU Fridge 1
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POU Fridge 2
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POU Fridge 3
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POU Fridge 4
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POU Fridge 5
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POU Fridge 6
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POU Fridge 7
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Walk-in Freezer
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POU Freezer 1
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POU Freezer 2
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POU Freezer 3
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POU Freezer 4
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POU Freezer 5
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POU Freezer 6
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POU Freezer 7
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Shake machine is at 41* F or below
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Hamburger patties are at 158 or above
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Rice is at 165 or above
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Microwaves are clean with no excessive build up.
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Fish is at 165 or above
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Tomatoes and lettuce timers are set and discarded after 4 hours
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Is person on grill following all food saftey grill procedures.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Is final flip and check being done by person in grill.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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There is no real cheese stored on the cold condiments rail.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Are all secondary shelf life timer on and followed
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All food is stored in approved storage containers.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Under and behind grill and fryers are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Work stations are kept clean to prevent cross contamination
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Under and behind all pou are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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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
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Tools, utensils & smallwares are clean, sanitized and in good condition.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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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
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Fridge and freezer gaskets are clean and in good condition.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Inside all pou and walk in fridge and freezers are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
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There is no food or products on the floor
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All stored food is properly labeled, rotated and protected from contamination
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All food and packaging is stored in designated storage areas
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Eggs are stored properly in pou and walk in
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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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
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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
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All drain pipes are 1" gape above the drain threshold.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Drains are clean
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All drains are covered with a drain screen
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Backflow tag is visible and current
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Inside ice machine is clean.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Store water filters are not past change by date.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Is the prep area clean and organized
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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
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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
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All chemicals are stored away from food in proper storage area
- Compliant
- One or more Policys, Procedures or Standards we're not met
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No outside chemicals are visible in the restaurant.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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All stored paper products are not exposed to air or contamination
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Can employee explain what to do if someone vomits.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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There is at least two body fluid clean up kits available
- Compliant
- One or more Policys, Procedures or Standards we're not met
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Can employee tell what symptoms that prevent a employee from working.
- Compliant
- One or more Policys, Procedures or Standards we're not met
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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
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Employee can describe dish sanitizing process?
- Compliant
- One or more Policys, Procedures or Standards we're not met
- N/A
Security
Saftey and security
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There are no lights burnt out
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Back door is closed and secure.
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Are all employees weereing slip resistant shoes.
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PIC has the keys to the back door and back door is only used for garbage and delivery.
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There is no garbage or cardboard blocking the back door
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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.
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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.
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Is safe counted by team leader on shift.
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Change safe 300 count
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Are tills assigned to the person using it..
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Are tills that are counted even.
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There is no excessive cash and no fiftys or hundreds.
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Counterfeit detection pen are used on all 20 50 and 100 and droped into loomis safe imidiatly.
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There are no safety issues in the store.
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team leader doing gust standard travel path every 30 min or when slow.
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There is a current evacuation plan in the restaurant
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Safety training log is filled out and complete.
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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
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Is the soda machine clean with no flavours empty.
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Are all lids, straws and condiments stocked.
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Are build to charts and timers being used.
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Are stations stalked and ready for peak hour.
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Teamleader is using constructive criticism and setting the standards of expectation.
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Team leader is following up on all cleaning task assignments.
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Fryers are filtered or changed as needed
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Fryers are skimmed at least every 30 min.
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HFCS is checked for low levels and a changing time is set.
Shift management.
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Team leader is setting the pace being consistent and quick with a positive can do attitude.
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We're the employees uniforms neat, clean and well groomed. Name tag is visable.
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Team leader can demonstrate Tip Tap and Top and how to do a shift hudle
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There is no excessive waste or over staged products.
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Team leader is using the labor variance sheet to keep track of sales and send extra people home if needed.
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Team leader is giving breaks during non peak hours.
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Teamleader is coaching and training crew members for best shift performance
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Cell phone use is controled by tl and crew is productive.
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Team leader is comunicating goals and expectations and products that are cook to order.
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Team leader is using placement chart
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Team leader is puting A's in there places and is running the shift.
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Team leader is counting waste at the end of shift.
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TL can demonstrate how to do a GS travel path
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Team Leader is doing pre shift check list and is assigning cleaning tasks and following up.
Back of house cleanliness.
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Shake machine and mixin machine are maintained and clean with no excessive buld up
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HVAC vents, light fixtures and walls are dusted and clean
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Under proteen holding cabinet is clean and free of oil
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Hood vents and back wall are clean and free of excessive buld up
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Batch toaster spatchula and reflection plate are clean and free of carbon
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Taco station is clean and presentable
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The floor is free of oil, soda spills and stains no excessive garbage or food on the floor
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Is the break room clean and tidy
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Floor is moped at a minimum of every 4 hours.
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Dry stock area is organized and presentable.
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The office is clean and orginized
