Information
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Food / Occupational Safety Items
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1) Temperature / Meat Logs complete up to the last required time?
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2) Historical Temperature / Meat Logs complete and corrective actions are documented?
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3) Do the historical temperatures appear to be honest and accurate (If no, provide solid evidence to support your findings)?
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4) Sanitizer buckets are setup in all 5 of the correct locations and temperature / concentration are correct.
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5) Temper tags are present on all items that require them. All items are within correct time range and filled out correctly.
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6) There are no unapproved items in the store (chemicals, outside beverages or food, etc)
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7) All staff members have hair restrained (including management).
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8) An ample supply of colored bandages are present.
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9) A complete bloodborne pathogen kit is present?
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10) The fryer gloves are in good repair and appear to be used every time the fryers are filtered
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11) There is at least one cutting glove on site. Cutting glove is clean and in good repair.
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12) Skates are being properly maintained and stored. There is an extra supply of bearings, stoppers and bearing oil on hand.
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13) All of the correct procedures were being followed in the kitchen?
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14) All of the correct procedures were being followed at fountain and dessert?
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15) All of the correct procedures were being followed by the carhops?
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16) All of the correct procedures were being followed in the stockroom and walk-in coolers?
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17) There are no LTO items present that are more than 30 days after promotion end date?
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18) Have all infractions from most recent DHEC visit been corrected?
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19) Have all infractions from most recent Safety Audit been corrected?
Manager Desk
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25) Is the Desk area clean and organized?
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26) The desktop computer is password protected and the password is different than last visit? There is a lot of information on the desktop that needs to be protected (social security numbers, pay rates, etc)
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27) All confidential documents are filed and out of site (pay stubs, completed write up forms, etc)?
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28) Are all wallets, changers and scan bands locked up?
Inside Appearance / Cleanliness
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35) Stockroom is clean and organized.
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36) All old POP material is discarded?
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37) Walk-ins are clean and organized.
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38) Shelving, Tables and Condiment Bins are clean.
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39) Kitchen Area is clean (floor is swept, tables clean, inside coolers, etc).
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40) Small wares that are ready for reuse are clean and free of grease and old temper tags.
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42) All equipment is functioning and in good condition in the store.
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43) A tracking system is in place and the ice cream machine has been cleaned within the last 4 days?
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44) A tracking system is in place and the shake machine has been cleaned within the last 8 days?
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45) A tracking system is in place and the slush machine has been cleaned within the last 8 days (if two are present they both must be cleaned)?
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46) The coke machine is clean. The ice bin and ice scoop holder are clean and free of mold.
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47) There are no other inside cleanliness issues inside the store, not already covered.
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48) There were no employees who were off the clock and out of uniform in the store?
Dining Room
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DR1) Are all POP elements correct and located at each table?
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DR2) Is the floor clean and in good repair?
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DR3) Are the TVs tuned to an appropriate channel?
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DR4) Are the tables / booths / chairs clean and in good repair?
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DR5) Are napkins and the proper condiments available for the customer?
Outside Appearance
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54) Bathroom is clean, stocked and well maintained (soap dispensers, mirror, sink mount, leaks, etc.)?
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55) Does it appear that they are following their pressure washing plan?
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56) Is the dumpster area clean and free of trash / cardboard?
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57) Is the grease dumpster lid closed?
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58) Marquee has the current message and is different than last visit? (include marquee message)
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59) Canopies are free of dirt, cobwebs and rust?
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60) Menus are in good repair (sticker residue, plexiglass, bullnoses, etc)
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61) Menus have correct POP. There all stall toppers on all menus, if required.
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62) All credit card machines are working and keypad is legible.
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63) Are all stalls operable (buttons, speakers, etc)?
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64) Window clings are current and applied correctly without bubbles.
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65) Banners are current and hanging in a presentable manner.
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66) Wall posters are current and in good repair.
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67) Correct hours of operation are posted and signage is presentable.
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68) All portions of the building are in good repair and presentable?
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69) The drive thru trash can is clean, in good repair and the chute is not stopped up.
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70) All lighting is functioning correctly (if dark out)?
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71) There are no other issues with outside appearance not already covered?
Local Store Marketing
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75) Are the sampling call in tickets rung up for the day and scheduled for two different day parts?
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76) Do the sampling / smile trays appear to be used frequently (with in reach, stocked, etc)?
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77) Is the Local Store Marketing calendar posted and appear to be used?
Service Benchmarks
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85) Is the most current mystery shop posted with notes written on it?
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86) Is the average of the four most recent mystery shop scores above 90.0% (list average)?
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87) Is the most recent FanTrak data posted?
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88) Is the FanTrak OSAT score above a 76% for the previous month (list actual score)?
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89) Observe deliveries by the carhop. Do they do the following? (list the names of the carhops in the line below):
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89a) Introduced themselves
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89b) Repeated the order
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89c) Told the cost
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89d) Thanked them
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89e) Committed to a check back
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90) Listen to orders being taken out at the DT speaker. Also observe DT transactions from inside. Describe the following:
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90a) Is the greeting acceptable every time (welcoming / use of name / pleasant)?
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90b) Did the order taker suggestive sell on all orders?
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90c) Was the order clearly read back and cost given?
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90d) Is the window attendant greeting the customer within 10 seconds?
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90e) If the guests food is being cooked, is the attendant giving the guest their drink and giving them an approximate wait time?
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90f) Orders are being hopped out when possible?
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91) Was the current curb time under 3:00 for the day?
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92) Was the current drive thru time under 2:30 for the day?
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93) Was the current reply time under 10 seconds for the day?
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94) Was the current carhop delivery under 15 seconds?
Preventative Maintenance
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100) Was the cleaning calendar in use?
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101) Have the water filters been changed in the last 6 months?
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102) Is a temper tag present on the water filter housing?
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103) Are the HVAC air filters clean? Is the paint on the vents in good repair and free of rust?
Non-negotiable Standards
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110) Are weekly manager meeting forms present for every week?
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111) Was the pre-shift meeting form present and filled out?
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112) All staff members are in correct uniforms that represent their position. FOH crew is wearing a uniform company issued black hat or visor (no Sonic Games or Coke visors).
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113) Management are all wearing the same color twill button down shirts.
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114) All staff members are clean shaven, with the exception of a neatly groomed mustache / goatee.
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115) All FOH crew and management have on a name tag (cannot be handwritten).
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116) All staff members are only wearing approved jewelry?
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117) There are no other issues with employee uniforms / appearance, not already covered (jewelry, offensive tattoos, etc)?
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118) Are all members of management ServSafe certified?
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119) A copy of the stores current monthly safety audit is present.
Financial Benchmarks
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Proper food is being is being proportioned to prevent over portioning (minimum is popcorn chicken, portioning other items may help food cost).
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125) Waste is being tracked and recorded on a daily basis.
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126) Daily critical counts have been done everyday for the last 30 days.
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127) Is the allowable labor chart printed and posted or is their easy access to it?
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128) The scheduling program is being used and all formulas within the program are still functional. Projections are being changed on a weekly basis.
Training and Development
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135) The orientation program is being implemented with each new hire.
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136) All employees are current with their E-Learning for all stations that they work.
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137) Proficiency checklists are on file for all employees. All employees are certified on the stations they are working without a trainer.
Miscellaneous
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145) There were no other items you saw that could improve service, not already covered?
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146) There were no other things you saw that could improve food quality, not already covered?
Summary
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Any additional notes or comments.
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Manager on Duty
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Supervisor (Auditor)
