Title Page

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  • Location

Observation Checklist

  • Received a genuine welcome within 5 seconds?

  • Received undivided attention without being rushed or interrupted?

  • Upsold to Popcorn Chicken Promo Meal Box, Triple BBQ Bacon Cheeseburger, or caffeine boost?

  • Asked, " Do I have your order correct on the screen" at DT speaker (or repeated)?

  • POP is current, free of air, in good condition? DT lane and DT window clean, in good condition?

  • Order was repeated before it was tendered (DT or Dine-in)?

  • Informed of each bag's content when handed to me at DT window?

  • Received a final exit greeting (thank you; invitation to return)?

  • Payment handled correctly, and receipt was provided?

  • Positive environment/team dynamic- smiling team members, friendly atmosphere, attentive?

  • Total time was less than 3:45 minutes?

  • What was your Window Time?

  • Popcorn Chicken in Small Take Out Box or in Promo Meal Box<br> • Classic – Regular Tab<br> • Spicy – Spicy Tab

  • Order is correct (items, ingredients, modifications, condiments)?<br> • Popcorn Chicken (Classic or Spicy) served with 1 Buttermilk Dip Cup?<br> • Popcorn Chicken Promo Meal Box served with 2 Buttermilk Dip Cups?

  • Packaging neatly assembled and without excess oil visible in the box?

  • BBQ Bacon Double Cheeseburger half wrapped in “Juicy “side of Red Burger box? <br> • LTO tab pressed for Double Bonus Jack?<br> • LTO & Blank tabs pressed for Triple Bonus Jack?

  • Burger neatly assembled?

  • Properly toasted buns, at least 2/3 of surface (toaster teflon clean & build up free)?

  • BBQ Sauce on top and bottom bun, EDGE TO EDGE COVERAGE with an extra wide tip top?

  • Jack’s Mini Munchies Variety is differentiated with the “Mini Munchies Variety” tab?

  • Hot AND juicy regular patties (taste the patty for taste and juiciness)?<br> • All product in PHC (grilled products only) pan with metal lid cover? Held 15 min. max?

  • Hot AND properly salted fries (taste fries, see visible salt on fries, observe TM salt fries)?

  • Coffee served with the correct creamers and cups served with Caffeine Boost have a “Custom” sticker?

  • Coffee is fresh and served at minimum temp or 155°F (taste coffee or take temperature)?<br> • Air pot is in good working condition (touch air pot, if it’s warm to the touch, its broken)?<br> • Water temperature during brew cycle is between 178°F and 201°F?

  • Water volume is at the 2-quart mark (brew a cycle without a coffee pack to measure water)?

  • Popcorn Chicken is being held for 45 min. in UHC and Fry Bin (ONLY Retrofit UHC held at 1hr)?

  • Cooked Popcorn Chicken is held correctly?

  • Jack’s Mini Munchies (Variety and Mac & Cheese Bites) served with 1 Buttermilk Dip Cup?

  • 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, does not have a unique smell?

  • Oil is not skimmed to remove debris.

  • Oil is too dark.

  • Oil smells odd.

  • TRAINING: Is the new training poster and all job aids posted and have all employee signed off that they have been certified?

  • Sufficient TMs deployed to handle current volume and meet guest, quality, speed standards?

  • Using build-to & continuous cooking for quality/speed? Held amounts reflect current volume?

  • Dining Room, restrooms reasonably clean & stocked (no more than 3 tables un bussed longer than 5 minutes)?

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.