Title Page

  • Jack In The Box #

  • Address
  • Conducted on

  • Person In Charge

Walk The Path

  • The parking lot, landscaping and drive through lane is clean and free of debris and trash?

  • The dumpster corral is clean and all lids and doors are closed?

  • All POP is correct, current and neat?

  • The trash cans, ashtrays and entryway glass are neat, clean and empty?

  • The side walks, walls, front and back pad are all clean and free of dirt and stains?

  • The menu boards are clean and nothing is missing or broken?

  • Tables, chairs and all guest view areas are neat and clean?

  • Are lobby floors clean, dry and not slippery?

  • Interior menu boards are clean and nothing is missing or broken?

  • The drink station is clean, neat, stocked and the nozzles are free of mold?

  • The restrooms are clean, stocked, odor free and the urinals have deodorizers present?

  • All lights, inside and out are lit and working properly?

BOH Orginization

  • The training room is clean and clear of anything not related to training? Not being used for storage?

  • The dry storage area, walk in cooler and freezer is neat, clean and nothing is on the floor?

  • Are all BOH floors clean, dry and not slippery?

  • The office is neat and clean?

  • Back door alarm is working?

  • Camera system is working?

Five Systems For Success

  • The FSC is current and accurate and all items for follow up are recorded correctly?

  • The build to charts are posted, displaying the current day part and staged items reflect the charts are in use? Timers are in use?

  • The daily planners are posted with the correct date and are in use?

  • The prep list is correctly filled out and items prepped reflect it is being used properly?

  • The positioning chart is correctly filled out and all team members are in proper position during respect the floor?

Guest Service

  • Guest service team members are asking "Do I have your order correct on the screen?"

  • Are bagging functions being used when ringing in order?

  • Guest service team members are repeating the order when taking payment with a focus on special orders?

  • Drop boxes and counterfeit detectors are being used?

  • Drink is being handed to guest when taking payment?

  • Guest service team members are asking guest if they need any condiments?

  • Is the order being checked before handing out and special orders are confirmed?

  • Is there only 1 person bagging orders?

  • Guest service team members are repeating the order when handing out food?

  • Guest service team members are thanking the guest?

  • Speed of service times are under five minutes for the current day part?

  • Team members are in proper uniform, including name tag?

  • Products are being properly assembled and packaged?

  • Is the team "Respecting The Floor" during peak periods?

Jenuis

  • Is tablet charged and functioning properly?

  • Is grill person certified Grill and Assembly?

  • Is DT order taker certified in Guest Service and Fry?

  • Is PIC certified in Food Safety?

  • Employee #1 Name and Position to be certified in by DMs next visit:

  • Employee #2 Name and Position to be certified in by DMs next visit:

  • Employee #3 Name and Position to be certified in by DMs next visit:

Repairs

  • Is there any repair that needs to be reported?

  • Cleaning task #1 that needs to be completed by DMs next visit:

  • Cleaning task #2 that needs to be completed by DMs next visit:

  • Cleaning task #3 that needs to be completed by DMs next visit:

  • PIC signature

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.