KorMex Audit

Customers are greeted within 5 seconds of reaching the front counter or Drive-thru Menuboard

Customers are given a proper greeting

Customer greeting is enthusiastic, friendly, and not mechanical

Customers are greeted with a sincere smile

Eye contact is provided with the greeting

Service champion is attentive and does not interrupt during the order taking process

Drink suggestive selling

Order is repeated or confirmed on OCB if present

Order total is provided

Customers are given a friendly invitation to pull forward

Customers are given a two-part closing

Parting comments are enthusiastic, friendly, and not mechanical

Customers are provided a sincere smile with parting comment

Eye contact os provided with parting comment

Payment is handled correctly

Products are in correct wrap and wrapped to correct corner

Customized items are marked correctly

Proper bagging guidelines are followed

Drive-theu orders are repeated while being handed to the customer

Customers receive an accurate order

Napkins, straws, utensils, sauces, and condiments are provided

Dine-in and/or Drive-thru time meets standard during shop

Shopped products meet build, fold, cut, and appearance standards

Shopped products meet temperature standards

Shopped products meet weight standards

Parking lot, drive thru lane, dumpster pad and sidewalks are clean and in good condition

Landscaping is free of debris, litter, and in good condition

All exterior lights and signage are clean and in good condition

Exterior trash cans, dumpster gates are clean in good condition and dumpster gates are kept closed

Exterior walls, windows, and doors are clean and in good condition

Drive-thru windows are clean, in good condition, and functioning

Drive-thru menuboards are clean and in good condition

Window POP, door/window decals, and marketing materials are clean and in good condition

Sink, toilets, fixtures are clean and in good condition

Restroom floors and walls are clean and in good condition

Dining room floors and walls are clean and in good condition

dining room tables and chairs are clean and in good condition

Front counter, drink and condiment stations are clean and in good repair

Dining room ceiling and fixtures are clean and in good repair. Ambiance is comfortable

Interior menuboards and POP are clean and in good condition

Team is in complete, approved uniform, with visible name tag

Uniforms are neat, wrinkle-free, not excessively faded, and fit properly

Ingredients properly prepped

Oil meets quality standards

All required ingredients are available

Product wraps and containers are available, stocked, and properly stored

Proper tools are available, used, and functioning

Hot ingredients are held in the correct size and type of pan with the correct lid

Beef portioning procedures are followed. A full beef portion is delivered using the stir, scoop, tap method

Beans are properly hydrated

Tortillas and flatbread are properly warmed

Hot held ingredients are stirred on the production line

Steamer builds products according to standards

Proper tools are available, used, and functioning as expeted

Stuffer and expediter build products to standard

Prep guide is available and being used

Prepped amounts match stated quantity on the prep guide

All required ingredients and menu items available

Steamer is communicating to the stuffer

Equipment readiness

Deployment chart is posted, current, and in use

MIC is in the correct position

Team members are focused on Customer with a sense of urgency

Proper hand washing observed when required (FS CRITICAL)

Calibrated thermometer is available for use (FS CRITICAL)

Hot potentially hazardous foods must be >= 140 regardless of hold time (FS CRITICAL)

Standard carryover procedures are followed by team (FS CRITICAL)

Raw animal foods must be cooked to the proper internal temperature (FS CRITICAL)

Any food other than raw animal protein must be cooked to 165 (FS CRITICAL)

Potentially hazardous foods using time as the public health control must have documented procedures within correct hold times (FS CRITICAL)

Spoiled potentially hazardous foods are not in use (FS CRITICAL)

Only approved ingredients or food evident (FS CRITICAL)

Team members must not be observed working with symptoms of illness (FS CRITICAL)

Cross contamination must not be observed (FS CRITICAL)

Chemicals must not contaminate food (FS CRITICAL)

Critical pest infestation/activity not present (FS CRITICAL)

Potable/hot water, dishwasher and sinks available and working (FS CRITICAL)

Pest control devices evident, installed, and maintained properly

Pest activity is prevented through proper sealing of outer openings

Dumpster area is free of debris and odor

Minimum of one functioning toilet

Utensils, smallwares, food contact surfaces are properly cleaned

Team members meet grooming and personal hygiene standards

Drinking, eating and tobacco use only in designated non-food areas

Gloves and blue bandages available

Proper hair restraints worn

No jewelry worn on arms or hands except plain band

Proper hand wash procedures followed

Proper gloves and bandage procedures followed

Hand washing sink used only for hand washing

Hot holding and storage equipment functioning properly

Hot holding and storage temperature meets standard

All prepped products must not be expired

All ingredients are within shelf life and rotated properly

Frozen foods are thawed correctly

Only approved equipment and smallwares in use

Food utensils in use are stored properly

Cold holding equipment temperature meets standard

cold holding and storage equipment is functioning properly

All other equipment in use is functioning properly

Only approved menu items sold

Food stored properly and in appropriate locations

Food packages and cans in good condition

Utensils/equipment/contact surfaces in good repar

Potential Cross-contamination

Harvest program covered and segregated

Three compartment sink functioning properly

All hand was sinks have water >= 100 degrees

Equipment is properly cleaned and free of debris

Three compartment sink set up correctly

Hand washing sink must be accessible

Sanitizer at proper concentration in sink and test strips available

Wiping clothes used and stored properly with correct concentration

Cleaning supplies must be of sufficient availability

Equipment and utensils air dried

All non-food contact surfaces are clean and in good repair

Floors, walls, ceilings are cleanable, clean and in good repair

Vents and exhaust hoods are clean and in good repair

All gaskets on refrigerator and hot holding units are clean and in good repair

All lighting sources are properly shielded

Trash receptacles in bathrooms and BOH are of sufficient capacity and are clean

Only approved chemicals are in use

Chemicals used according to proper procedures

Chemicals properly labeled

Chemicals properly stored

Team member medication properly labeled and stored

Other pest activity not present

Approved pest management vendor in place

Backflow prevention device present at all sinks

All plumbing in good repair

Grease traps/drains not clogged and functioning properly

Mop sink must be clean, not clogged and functioning

Most recent health dept inspection available

Temperatures must be correctly documented on delivery receipts

Manager must have servesafe

Food safety checklist completed (last 30 days)

Weekly pest walks completed and retained

Team member food safety training records available and current

A documented health policy is available

Crisis Product recovery data sheet available

Pass or Fail