JITB – 8/13/20 SYSTEM Spicy Chicken Strips Combo (Observation Checklist

Title Page

Date & Time
Observer
Jack #
Person in Charge (PIC)
Location

Directions

Guest Service

Received a genuine welcome within 5 seconds?
Received undivided attention without being rushed or interrupted?
Upsold to a 5 or 10-piece combo or upsold Sourdough Patty Melt to a Double?
Positive environment/team dynamic- smiling team members, friendly atmosphere, attentive?
Received a final exit greeting (thank you; invitation to return)?

Order Accuracy

Asked, " Do I have your order correct on the screen" at DT speaker (or repeated)?
Order was repeated before it was tendered (DT or Dine-in)?
Informed of each bag's content when handed to me at DT window?
Jack’s Spicy Chicken Strips • 3- Piece: Finger Food Box, PROMO Tab • 5- Piece: Finger Food Box, CRISPY CHICKEN STRIPS & PROMO tab • 10- Piece: (2) Finger food Boxes, CRISPY CHICKEN STRIPS & PROMO tab Jack’s Mini Munchies Variety is differentiated with the “Mini Munchie Variety” tab on Finger Food Box 6 Mozzarella Sticks is differentiated with the “Mozzarella Sticks” tab on Finger Food Box Sourdough Patty Melt half wrapped, set in the “Hat” side of the Yellow Buttery Jack Box • LTO tab pressed for the Sourdough Patty Melt • LTO + Blank tab pressed for the Double Sourdough Patty Melt
Payment handled correctly, and receipt was provided?
Order is correct (items, ingredients, modifications, condiments)? • Jack’s Spicy Chicken Strips served with: o 3-piece= 1 Ranch dip cup, 5 piece= 2 Ranch dip cups & 10-piece= 3 Ranch dip cups? • Jack’s Mini Munchies Served with 1 Marinara dip cup? • Sourdough Patty Melt has a slice of American and Swiss style cheese?

Product Quality

Jack’s Spicy Chicken Strips & Jack’s Mini Munchies
Spicy Strips are being properly defrosted • 2 pans high MAXIMUM during defrost (24 hours). After the full defrost pans may be stacked higher than 2 or stored in a different size container in POU • No more than one of Spicy Strips per pan (approx. 32 strips) • Only fully defrosted strips are in the POU, ready to cook? Take temperatures to verify: • Fully defrosted internal chicken strip temp is 29°F - 39°F • Cooked Chicken strips internal temp is 140°F - 200°F (Note: Temp; Front, Middle, & Back)
Fully defrosted internal chicken strip temp is 29°F - 39°F
Cooked Chicken strips internal temp is 140°F - 200°F
Correct fry time used: Egg roll cook time of 2:35 min is being used for fully defrosted strips?
Spicy Chicken Strips held for 30 min in fry bin, 45 min in UHC or 1hr in the retrofit?
Received Mozzarella Sticks without excessive cheese blow outs?
Received 3 unbroken onion rings of various sizes and held for 15 min. max?
Oil meets quality standards? (visual check: oil darkens and slightly smokes as it ages) • Oil is skimmed as needed to remove debris? Oil is not too dark and does not have a unique smell?
Sourdough Patty Melt
Neatly assembled?
Properly Toasted Sourdough, at least 2/3 of surface (toaster Teflon clean & build up free)?
Grilled onions are fully caramelized and portioned with the blue handled ladle?
Hot and Juicy Jumbo Patties? All Grilled products in PHC pan have a metal cover to maintain juiciness? Jumbo Patties held for 20 min or 45 min in the retrofit?

Speed

Start stopwatch time when you ARRIVE at the SPEAKER Menu Board (OCS)
Lap (1) - start lap when you LEAVE the SPEAKER Menu Board. Enter Order Time by using a 4-numerical time value for minutes and seconds, example: 00:41.
Lap (2) - start lap when you ARRIVE at the PICK-UP WINDOW. Enter Que time by using a 4-numerical time value for minutes and seconds, example: 02:04
Stop time when you receive your complete order. Enter Window Time by using a 4-numerical time value for minutes and seconds, example: 00:52)
Enter total Order to Delivery time (OTD) using a 4-numerical time value for minutes and seconds, example: 03:38
Order to Delivery was less than 3:45?

Shift Management

Facility and Marketing
POP is current, free of air, in good condition? DT lane and DT window clean, in good condition?
Dining Room, restrooms reasonably clean & stocked (no more than 3 tables un bussed longer than 5 minutes)?
Forecasting, Staffing, Guest Ready
TRAINING: Is the new training poster and all job aids posted and have all employee signed off that they have been certified?
Enough TMs deployed to handle current volume and meet guest, quality, speed standards?
Using build-to & continuous cooking for quality / speed? Prepared amounts reflect current volume?