Title Page
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Conducted on
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Prepared by
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Location
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W6_8.5 FY21 - Observation checklist
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Guest Service Job Aid - System
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Assembly Job Aid - System
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Fryer Job Aid - System
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Prep Job Aid - System
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Drive-Thru Mystery Shop
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Received a genuine welcome within 5 seconds? If asked to hold, re-greeted in 15 seconds or less?
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DT or Outside Order Taker provides warm, friendly greeting and hassle-free order taking?
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Smart-Selling used effectively
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Asked, "Do I have your order correct on the screen" at DT speaker (or verbally repeats order)
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Warm and friendly re-greet at the window, with a smile and eye contact?
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Payment handled correctly, and receipt was provided without asking for one?
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Team Member communicates main contents of each bag?
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TM handing out orders does not verbally review main contents of bag to guest
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Contents are repeated by numbers, not by product name(s)
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Special requests are not repeated when handing out order
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Correct bagging procedures were not followed
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Received a final 2-part thank you/farewell?
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Modify your order for any test products.<br>*Drive-thru order identified, packaged, and assembled correctly. Quality specs achieved. <br> Spicy Tiny Tacos and Loaded Spicy Tiny Tacos <br> • Correct Take out Box?<br> • Correct Tabs?<br> o Spicy tab for Spicy Tiny Tacos<br> Served with a Ranch Dip Cup<br> o Spicy & Sauced & Loaded tabs for Loaded Spicy Tiny Tacos<br> Served with a fork<br><br> BBQ Bacon Double Cheeseburger Combo<br>• Correct Box? Red Clamshell, Hat side<br>• Correct Tabs?<br> o Double- LTO tab<br> o Triple- LTO+ Blank tabs<br><br> Stacked Croissant<br>• Correct Packaging? <br> o Breakfast clamshell, LTO tab
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BBQ Bacon Double Cheeseburger is served on a Regular Bun, 3 slices of bacon, 2 onion ring with BBQ sauce on top and bottom bun, Edge to Edge coverage ?
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Hot AND fresh French Fries?
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French fries temperature is below 150°
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French fries not properly salted
Drive-Thru Quick Times
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Q1 & Q2 FY21 OTD Target Times
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Speed Targets and Points
OTD Times - Q1 & Q2 FY21 QTD Target Time
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Volume
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Time of Day
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Total Time
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Total Time
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Time of Day
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Total Time
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Total Time
Operations Excellence
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Hot and juicy regular patties? Patties and all grill products in PHC pan have a metal cover to maintain juiciness? Regular Patties held for 45 min. max? (Taste the patty for temp. & juiciness)
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Properly toasted buns, at least 2/3 of surface (toaster Teflon clean & build up free)?
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Onion rings are being held in ambient temperature rail for 1- hour max?
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Spicy Tiny Tacos are held in UHC with FF basket and in fry bin for 30 min. max? Center pan only in Fry bin?
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Croissants are being defrosted for 3 hours at room temperature?
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Croissant trays are not stacked as they will become damaged?
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Croissants are kept in original trays, covered with plastic to prevent them from drying out?
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New fillets are cooked in a fry basket, 4 in a ½ size basket and 3 in 1/3 size basket?
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Only defrosted fillets are being cooked using the 3:30 min cook time- If no defrosted fillets available the 6 min cook time is being used?
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Fry baskets are shaken 1 min into the cook time to prevent fillets from sticking to each other?
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New fillets are held layered in a finger food basket in UHC, 4 max? Hold for 60 min max?
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Fryer Cook and Stage time
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Grill Flat Cook and Stage time
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Grill - Clamshell Cook and Stage time
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New retrofit racks in place with correct temperature and time settings?
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Holding units are maintaining proper temperature? (Upper 270°F, Lower 185°F)
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Build to charts are updated and reflect new extended hold times?
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Precooking is executed and reasonably matches amounts called out on build-to charts?
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Team Members know how to read build-to charts?
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PIC and Team Members know their “zero” items, communicate, and Stop & Drop when ordered?
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Ingredients are discarded when hold times expire?
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Oil meets visual and taste standards. (i.e. French fries and tacos)
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Oil is skimmed as needed to remove debris? Vats in good working condition?
Shift Management
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PIC actively leading the shift, Guest Expectation Travel Path is in use?
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POP is current, free of air bubbles, in good condition?
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Have all Team Members received certification of training completion in Jenius? Training poster up?
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Team Members deployed effectively to handle current volume and meet guest, quality and speed standards?
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Comments and Recognition:
