Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Section 1: Exterior Image
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1. The parking lot striping and handicapped graphics are visible.
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2. Parking lot is free of pot holes, cracks, standing water, or any other item that is a safety hazard.<br><br>Policy: Auditor Guidance: Parking lot surface, wheel stops, sidewalks, ramps, telephone and bike racks, and landscape. Landscape, where present, should be properly tended to, not overgrown or dead.
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3. The outdoor dining area is free of damaged or missing items, safety hazards, and excess rust or graffiti.
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4. The building exterior is free of damaged or missing items, safety hazards, and excess rust or graffiti.<br><br>Policy: Auditor Guidance: Building exterior includes fascia, roof visible to guests, soffits, gutters, downspouts, walls, awnings, railings, bollards, all entry door slabs.
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5. Drive thru lane is free of broken or missing items, safety hazards, excess rust, or graffiti.<br><br>Policy: Auditor Guidance: Includes drive thru lane slab and walls, windows/ ledges, card readers, and view into kitchen.
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6. Exterior signs and lights are not damaged, or missing, and do not present a safety hazard, no excess rust or graffiti and they are approved.<br><br>Policy: Auditor Guidance: Includes pole signs, monument signs, marquees, building signs, directional signs, pole lights, building lights and neon.
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7. Exterior lights and signs are properly illuminated. (If required, based on time of day).<br><br>Policy: Auditor Guidance: Lights will be evaluated during night visits, and by using the override function when available during day visits.
Section 2: Interior Image
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8. Interior lights and signs are free of damage or missing items, safety hazards, excess rust, or graffiti and are approved.<br><br>Policy: Auditor Guidance: Refer to job aid 2.2-13,14
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9. Interior signs and lighting are properly illuminated.
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10. The dining room is free of damaged or missing items, safety hazards, excess rust or graffiti.<br><br>Policy: Auditor Guidance: visual job aid 2.2-13,14<br><br>Includes ceiling tiles/grid work, HVAC vents, music speaker covers, fans, exit signs, walls, graphics, floors, lighting, trash receptacles, all pieces of furniture.
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11. The dining room temperature is 65-75 F (check thermostat)
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12. The drink station and condiment bar are free of damaged or missing items, safety hazards, excess rust, and graffiti.
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13. The dipping sauce bar is free of damaged or missing items, excess rust, or graffiti.
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14. The display case is free of damaged or missing, safety hazards, excess rust, or graffiti.
Section 3: Restrooms
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15. The restrooms are free of damaged or missing items, safety hazards, excess rust, or graffiti, and free of unapproved graphics or supplies.<br><br>Policy: Auditor Guidance: Includes walls, ceilings, floors, fixtures, and lighting.
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16. The restroom sinks have hot water, and are stocked with toilet paper, paper towels or air dryer and soap.
Section 4: Marketing and POP
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17. Exterior and interior menu boards are free of damaged or missing items, safety hazards, excess rust, or graffiti, and the late night menu board is being displayed according to day part.<br><br>Policy: Auditor Guidance: Includes preview board, order boards, speaker box, counter menu boards.
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18. Order confirmation is lit up, and displaying orders as they are being keyed in.
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19. Speaker communication in drive thru is clear and easy to understand.
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20. Exterior and interior POP elements are free of wrinkles, tears, bubbles, damaged or missing items, safety hazards, and excess rust or graffiti.<br><br>Policy: Auditor Guidance: Includes decals, banners, posters, and hardware.
Section 5: Equipment
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21. Coffee machines are working and free of broken or missing pieces.
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22. The coffee temperature is 178-201 degrees F.
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23. Fry bin/fry holding station keeps food temperature at 140F degrees or higher.<br><br>Policy: Auditor Guidance: test product temperature after JiB prescribed holding times. Job aid TDC 1232 for prescribed hold times.
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24. Pass thru warmer or stone surface is hot and not broken.
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25. Bread grippers and or dual toasters are working properly. ( not broken or missing pieces)
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26. The bread grilled or toaster's Teflon sheet does not have any tears.
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27. The Teflon sheet is free of excess carbon build up.
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28. Batch toasters are working properly and are free of missing or broken pieces.<br><br>Policy: Auditor Guidance: no broken or missing pieces, and heating properly.
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29. Batch toaster spatulas are free of excess carbon build up.
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30. Assembly Holding Units (AHU) are functioning properly. Product temperature should be at least 140F.<br><br>Policy: Auditor Guidance: Job aid TDC 1195 for prescribed times
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31. Protein Holding Cabinet (PHC) is functioning properly. Product temperature is at least 140F.<br><br>Policy: Auditor Guidance: Job aid TDC 1195 for prescribed times.
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32. Portable Food Warmer (PFW) units are functioning properly. Product temperature is at least 140F.<br><br>Policy: Auditor Guidance: job aid TDC 1232 and 1195 for prescribed hold times.
Food Quality
Section 6: Fryer Products
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33. Fryer products are of acceptable color.<br><br>Policy: Auditor Guidance: Visually inspect products from each fryer vat throughout the visit and compare comfort to fryer quality job aid. They should not appear undercooked or burnt. If no job aid is available, this is considered non-compliance. Job aid TDC 1265
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34. Fryer products are not smashed broken, or clumped together.<br><br>Policy: Auditor Guidance: Visually inspect fried foods for clumping (pieces stuck together), broken or smashed pieces.
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35. Tacos have enough lettuce, shell edges stand apart at top.<br><br>Policy: Auditor Guidance: TDC 1278 and 1270
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36. Taco sauce line across lettuce, edge to edge<br><br>Policy: Auditor Guidance: TDC 1278 and 1270
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37. Tacos are bagged correctly with no visible grease or sauce on exterior of bag.<br><br>Policy: Auditor Guidance: TDC 1278 and 1270
Section 7: Fryer Procedures
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38. Fryer cook timers are programmed correctly.<br><br>Policy: Auditor Guidance: Randomly spot check 3 timers to make sure they are programmed with the correct cook times. If there have been any recent timer changes, verify the cook timer for that product/ingredient. TDC 1196
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39. Products are never removed before the timer sounds.
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40. Fryer hold/stage timers are programmed correctly.<br><br>Policy: Auditor Guidance: Randomly spot check 3 timers to ensure they are programmed with the correct hold times (TDC 1196).
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41. Products are sitting over the fryer or in a transfer pan getting cold.
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42. The hold/stage timer is activated immediately after products are in the holding unit.
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43. No products are held without a timer.
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45. Held/staged fryer products are held/staged as per recommended maximum quantities.<br><br>Policy: Auditor Guidance: TDC 1196
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44. Held/staged fryer products are rotated correctly (using FIFO).
Section 8: Grill Products
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46. Grill products are appropriate color.<br><br>Policy: Auditor Guidance: Visually inspect grill products throughout the visit.
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47. Patties are properly seasoned.<br><br>Policy: Auditor Guidance: Visually inspect seasoning on patties during visit. (Use burger acceptability chart TDC 1287)
Section 9: Grill Procedures
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48. Flat Grill: Presses are scraped, rotated, and allowed to reheat for 2 minutes after each cook cycle.
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49. Carbon build up on presses does not cover more than 50% of the surface.
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50. Patties are seared with sear tool after being placed on the grill and the timer has been pressed.<br><br>Policy: Auditor Guidance: TDC 1288
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51. Grill is scrapped after cook cycle is complete.
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52. Clamshell Grill: Grill is scraped and Teflon squeegeed after every cook cycle.
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53. Clamshell grill plates are maintained free of carbon build up and Teflon sheet used appropriately (not turned over).<br><br>Policy: Auditor Guidance: Note: Carbon build up is hard black burnt on particles which cannot be easily wiped off with a towel.
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54. Grill cook timers are programmed correctly.<br><br>Policy: Auditor Guidance: Randomly spot check 3 timers to make sure they are programmed with the correct cook times. If there have been any recent timer changes, verify the cook timer for that product/ingredient. (TDC 1195)
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55. Grill products are flipped at the flip time. (If applicable)
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56. Products are never removed before timer sounds.
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57. Grill hold/stage timers are programmed correctly.<br><br>Policy: Auditor Guidance: TDC 1195
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58. Products are not sitting on a spatula or in a transfer pan getting cold.
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59. The hold/stage timer is activated immediately after products are placed in holding/staging unit.
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60. No products are held/staged without a timer.
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61. Grill product/ingredients are discarded when hold/stage time expires.
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62. Held/staged products are rotated correctly (using FIFO).
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63. Held/staged grilled products are held/staged as per recommended maximum quantities.<br><br>Policy: Auditor Guidance: TDC 1232
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64. Only approved, working holding/staging system units in use. (Grill and Fryer areas)
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65. No resetting of timers without discarding product.
Section 10: Assembled Products and Ingredients
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66. All ingredients and products meet visual quality standards or are labeled appropriately as required.<br><br>Policy: Auditor Guidance: Visually inspect ingredients and products throughout the visit to determine if they meet visual quality standards. If a shelf life label is required, ensure ingredients and products are labeled and within the correct shelf life. (TDC 1198, 1045 AA-10450)
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67. All toasted products are warm, appropriate color, and texture.<br><br>Policy: Auditor Guidance: Visually inspect bread products throughout the visit (TDC 1279 and 1230)
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68. Products are portioned and assembled correctly according to established build.<br><br>Policy: Auditor Guidance: Weigh one late night set up, and one other set up or ingredient (further direction to come)
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69. Products are wrapped neatly in the correct packaging and labeled/stickered appropriately (including special orders).
Section 11: Prep/Assembly Procedures
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70. Defrosting procedures are being followed appropriately for all frozen ingredients needing thawing.<br><br>Policy: Auditor Guidance: Ingredients requiring thawing defrost are fully defrosted before toasting/cooking/assembling. [i.e. Tacos are staggered and not stacked more than 2 packs high during defrost. All products/ingredients are defrosting under the correct temperature conditions ( I.e. Room temp or refrigerated) and labeled for correct defrost time]. (TDC 1045B)
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71. Bread products and biscuits are buttered before toasting.<br><br>Policy: Auditor Guidance: Butter-Flavored vegetable oil (BFVO) is applied before toasting.
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72. Sandwiches are assembled according to procedures: no more than 4 at a time, per tray, per person working the assembly position.<br><br>Policy: Auditor Guidance: No more than 4 per tray per person working the assembly position.
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73. Bread is not toasted until the protein is ready to assemble product.
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74. Protein is placed on the sandwich last, then immediately closed and wrapped.
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75. Bacon is cooked according to procedures.<br><br>Policy: Auditor Guidance: Only in the microwave, using the correct button and time, one sheet at a time, or, if 2 sheets, double quantity button is used.
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76. Bacon is crispy.
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77. Ice machines are clean and free of mold.
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78. Drink nozzles are clean free of mold.<br><br>Policy: Auditor Guidance: Inspect 4 nozzles, front or drive thru, or a combination.
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79. Is all equipment in use approved by JiB?<br><br>Policy: Auditor Guidance: Check that the following equipment is approved using the provided approved equipment list: staging equipment such as AHU, PFW, UHC, PHC, Fry Bin, Microwaves, Toasters, Coffee Machines and Pots, Rice Cookers.
