Title Page
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Date & Time
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Observer
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Jack #
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Person in Charge (PIC)
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Location
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Directions:
Guest Service
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Received a genuine welcome within 5 seconds?
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Received undivided attention without being rushed or interrupted?
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Upsold to a 5 or 10-piece combo or upsold Sourdough Patty Melt to a Double?
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Positive environment/team dynamic- smiling team members, friendly atmosphere, attentive?
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Received a final exit greeting (thank you; invitation to return)?
Order Accuracy
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Asked, " Do I have your order correct on the screen" at DT speaker (or repeated)?
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Order was repeated before it was tendered (DT or Dine-in)?
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Informed of each bag's content when handed to me at DT window?
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Jack’s Spicy Chicken Strips<br>• 3- Piece: Finger Food Box, PROMO Tab<br>• 5- Piece: Finger Food Box, CRISPY CHICKEN STRIPS & PROMO tab<br>• 10- Piece: (2) Finger food Boxes, CRISPY CHICKEN STRIPS & PROMO tab<br><br>Jack’s Mini Munchies Variety is differentiated with the “Mini Munchie Variety” tab on Finger Food Box<br>6 Mozzarella Sticks is differentiated with the “Mozzarella Sticks” tab on Finger Food Box<br>Sourdough Patty Melt<br>• Blue Kraft wrap- PROMO quadrant for the Sourdough Patty Melt<br>• Blue Kraft wrap- PROMO quadrant + Yellow sticker for the Double Sourdough Patty Melt
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Payment handled correctly, and receipt was provided?
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Order is correct (items, ingredients, modifications, condiments)?<br>• Spicy Chicken Strips served with:<br>o 3-piece= 1 Ranch dip cup, 5 piece= 2 Ranch dip cups & 10-piece= 3 Ranch Dip cups?<br>• Jack’s Mini Munchies Served with 1 Marinara dip cup?<br>• Sourdough Patty Melt has a slice of American and Swiss style cheese?
Product Quality
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Jack’s Spicy Chicken Strips & Jack’s Mini Munchies
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Spicy Strips are being properly defrosted<br>• 2 pans high MAXIMUM during defrost (24 hours). After the full defrost pans may be stacked higher than 2 or stored in a different <br> size container in POU<br>• No more than one of Spicy Strips per pan (approx. 32 strips)<br>• Only fully defrosted strips are in the POU, ready to cook? <br>Take temperatures to verify:<br>• Fully defrosted internal chicken strip temp is 29°F - 39°F<br>• Cooked Chicken strips internal temp is 140°F - 200°F<br> (Note: Temp; Front, Middle, & Back)
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Fully defrosted internal chicken strip temp is 29°F - 39°F
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Cooked Chicken strips internal temp is 140°F - 200°F
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Correct fry time used: Egg roll cook time of 2:35 min is being used for fully defrosted strips?
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Spicy Chicken Strips held for 30 min in fry bin, 45 min in UHC or 1hr in the retrofit?
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Received Mozzarella Sticks without excessive cheese blow outs?
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Received 3 unbroken onion rings of various sizes and held for 15 min. max?
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Oil meets quality standards? (visual check: oil darkens and slightly smokes as it ages)<br>• Oil is skimmed as needed to remove debris?<br>Oil is not too dark and does not have a unique smell?
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Sourdough Patty Melt
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Neatly assembled?
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Properly Toasted Sourdough, at least 2/3 of surface (toaster Teflon clean & build up free)?
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Grilled onions are fully caramelized and portioned with the blue handled ladle?
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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
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Order to Delivery was less than 3:45?
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Time arrived at Menu Board (speaker)
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Time arrived at Window (start Lap on your stopwatch)
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Time receiving final order
Shift Management
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Facility and Marketing
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POP is current, free of air, in good condition? DT lane and DT window clean, in good condition?
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Dining Room, restrooms reasonably clean & stocked (no more than 3 tables un bussed longer than 5 minutes)?
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Forecasting, Staffing, Guest Ready
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TRAINING: Is the new training poster and all job aids posted and have all employee signed off that they have been certified?
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Enough TMs deployed to handle current volume and meet guest, quality, speed standards?
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Using build-to & continuous cooking for quality / speed? Prepared amounts reflect current volume?
Comment and Recognition
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Observer's Name and Signature
