JITB - W2 System & Test Events - Observation Checklist

• Conducted on

  Date

• Prepared by

• Location
  Address

• JITB - W2 - Observation Checklist

• 

• Guest Service Job Aid - System

• 

• Assembly Job Aid - System

• 

• Fryer Job Aid - System

• 

• Prep Job Aid - System

• 

Drive-Thru Mystery Shop

• Received a genuine welcome within 5 seconds? If asked to hold, re-greeted in 15 seconds or less?

  Yes

  No

  N/A

• DT or Outside Order Taker provides warm, friendly greeting and hassle-free order taking?

  Yes

  No

  N/A

• Smart-Selling used effectively

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Warm and friendly re-greet at the window, with a smile and eye contact?

  Yes

  No

  N/A

• Payment handled correctly, and receipt was provided without asking for one?

  Yes

  No

  N/A

• Team Member communicates main contents of each bag?

  Yes

  No

  N/A

• Received a final 2-part thank you/farewell?

  Yes

  No

  N/A

• Window 2 products

  

• Was the above standards met for products ordered

  Yes

  No

  N/A

• Hot AND fresh French Fries or Seasoned Curly Fries?

  Yes

  No

  N/A

• Correct ingredients are being used for the Spicy Cluck Sandwiches? (refer to the AJA)

  Yes

  No

  N/A

• Spicy Cluck and Blazin’ Sandwiches are served on a Brioche Bun, Good Good or Spicy Good Good sauce on TOP, BOTTOM bun, and sauce on TOP OF FILLET, Edge to Edge?

  Yes

  No

  N/A

• Tiny Taco Big Box has 25 Tiny Tacos served with 3 Dip Cups? Tiny Taco Big Box is properly closed with lid set below tabs?

  Yes

  No

  N/A

• Donut Holes are hot and sufficiently covered with Cinnamon Sugar? 4 shakes for 4 pieces? 8 shakes for 8 pieces?

  Yes

  No

  N/A

• 

• Is the SOS standard met based on target times

  Yes

  No

  N/A

• Enter total Order to Delivery Time (OTD)

• Enter total Order to Delivery Time (OTD)

Operations Excellence

• Onion rings (for Deluxe builds use ONLY) are being held in ambient temperature rail for 1-hour max?

  Yes

  No

  N/A

• Brioche bun is properly defrosted (8 hours) and properly batch toasted?

  Yes

  No

  N/A

• Spicy fillets are hot & crispy? Held in a finger food basket (4 max.) no longer than 60 min and UHC pan have no metal cover to maintain crispiness? (Taste the fillet for temp. & crispiness)

  Yes

  No

  N/A

• Fryer Cook and Stage time

• 

• Grill Flat Cook and Stage time

• 

• Grill - Clamshell Cook and Stage time

• 

• New yellow lid for Cinnamon Sugar is being used?

  Yes

  No

  N/A

• New retrofit racks in place with correct temperature and time settings?

  Yes

  No

  N/A

• Holding units are maintaining proper temperature? (Upper 270°F, Lower 185°F)

  Yes

  No

  N/A

• Build to charts are updated and reflect new extended hold times?

  Yes

  No

  N/A

• Precooking is executed and reasonably matches amounts called out on build-to charts?

  Yes

  No

  N/A

• Team Members know how to read build-to charts?

  Yes

  No

  N/A

• PIC and Team Members know their “zero” items, communicate, and Stop & Drop when ordered?

  Yes

  No

  N/A

• Ingredients are discarded when hold times expire?

  Yes

  No

  N/A

• Oil meets visual and taste standards. (i.e. French fries and tacos)

  Yes

  No

  N/A

• Oil is skimmed as needed to remove debris? Vats in good working condition?

  Yes

  No

  N/A

Shift Management

• PIC actively leading the shift, Guest Expectation Travel Path is in use?

  Yes

  No

  N/A

• POP is current, free of air bubbles, in good condition?

  Yes

  No

  N/A

• Have all Team Members received certification of training completion in Jenius? Training poster up?

  Yes

  No

  N/A

• Team Members deployed effectively to handle current volume and meet guest, quality, and speed standards?

  Yes

  No

  N/A

• Comments and Recognition: