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
Guest Service
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All guests are acknowledged within 5 seconds
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Guest service specialists greet all guests with name and ask for order
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Guest service specialists are engaging, friendly, and smiling with guest
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Guest Service specialists speak clearly and are easy to understand
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Guest service specialists confirm order on the screen with “Do I have your order correct on the screen?” in addition, they repeat the order at the window while collecting the money.<br>
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Guest service specialists ask guest about appropriate condiments, invite guest back, and give a receipt.<br>
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At the end of the transaction, Guest service specialists ask, “How was your service today?” & thank the guest.<br>
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Guest service specialists are utilizing the ‘Say Yes to the Guest’ model to resolve any problems<br>
Speed Of Service
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Utilizing the Blocker Log properly<br>
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Utilizing the Build to Chart properly<br>
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Utilizing HME SOS reports<br>
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Guest service personnel using 2 or more headsets<br>
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Utilizing the pre-rush check list
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Team having communication and sense of urgency to move the cars<br>
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Team having communication and sense of urgency to move the cars<br>
Food Quality
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Fryer oil is clean, good product presentation, and able to see the dates the oil has been changed or the life of the oil.<br>
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Sourdough bread is pre-buttered<br>
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Teflon sheet in the sourdough toaster has been clean or changed<br>
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Toaster spatulas are clean, and toasters are properly maintained<br>
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Curly Fries are pre-portioned and food quality is excellent
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Prep list is being utilized appropriately<br>
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Destroyed food being counted and recorded in the computer on daily basis<br>
Cleanliness
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Position number 3 is being executed properly<br>
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2 Minute drill is being executed<br>
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Has a cleaning routine and is being utilized<br>
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Refrigerators and Freezers are clean and organized<br>
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Equipment are cleaned and cared for<br>
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Office & Back of the house are clean and organized<br>
Labor
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Scheduling is done properly, (Assign Task, Assign brakes at the proper time).<br>
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Using 15 minute scheduling<br>
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Using sales forecasting properly<br>
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Manager working 1 evening a week<br>
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Not more than one (max 2) management working together<br>
Safety & Security
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HACCP Documents are being done correctly<br>
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Hand Washing procedure being properly implemented and team members are washing hands all the time they are required to, the timer is on and active, all of the necessary items are in the hand washing stations (Soap, Sanitizer, Paper Towels, Hot Water)<br>
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Final flip is being done properly on all the require products<br>
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Proper storage of the Fish, onion rings, and eggs (Bottom Shelves)<br>
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Proper handling of raw products (Meat Patties, Fish, Eggs)<br>
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Hazard Issues happening (Pest Infestation, Clog Drains, No Hot Water, Cross-Contamination<br>
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Cashier Performance Summary is being used and followed up<br>
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Cash audit completed and cash shortage is within limit<br>
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All Food Handler’s cards valid (in-compliance)<br>
