LG Pizza Audit

All deposit slips available, verified by bank, and made on time?

Safe, drops, and cash drawer(s) amounts correct?

All voids and Refunds verified?

Were all shortages within the +/-$5 range? If not, was there written warnings from manager?

Are all employees in complete and clean uniform including hat/visor, name tag, and apron?

Is all daily paperwork available and organized?

Are all invoices posted and food/supplies separated correctly?

Is the daily sales and labor sheet completed?

Is the store operating within budget hours and without OT?

If over-budget and/or OT, was it approved? Why?

If vacation was used my manager, was the email sent to Sherry and Megan and did they copy you and Saraha?

Is the assistant working opposite shifts of the manager?

Was last month's Inventory COG% within an acceptable range?

Is dough being made regularly and all shells within expiration? (End of day for original and 36 hours for Golden)

Dos the employee know proper dough making procedures? (mix time of 8 minutes and water temp of 85 degrees +\- 5?

Is the Dough Prep Chart displayed?

Is finished dough properly proofed and baking correctly?

Are the products in the hot case fresh and properly made?

Is the internal temperature of all products being held at least 141 degrees?

Are holding times marked for each product and not expired (45 minutes)?

Is the hot case clean and in good repair?

Pre-topped pies meet standards, not expired?

All required products available, prepped properly, and within shelf life: vegetables drained, peppers and onions diced, etc?

Proper scoops are used in each ingredient?

Digital scale present, good condition, and accurate?

All portioned cheeses at the correct weights?

Are all the opened items in the walk-in or reach-in properly labeled and within shelf life?

Are all POP signs current, clean, and in good repair including the menu boards, floor stands, and counter toppers?

Is the front of the restaurant clean including tables and chairs, windows, ceiling vents and light covers?

Is the back of the restaurant, equipment, and tools clean?

Are there carry-out menus available with the store's telephone number available?

Is all lighting working including road signs, building signs, and ceiling lights?

Is the parking lot and sidewalks in good repair and free of litter with clearly stripped parking lines?

Is the dumpster area clean and in good repair, doors closed, and gates closed?

Is beverage station working, clean, and all product available and free of hand-written signs?

Is the cold unit clean, in good repair, and running at the proper temperature?

Is the walk-in cooler clean, in good repair, and running at the proper temperature?

Is the walk-in freezer clean, in good repair, and running at the proper temperature?

Are there working hanging thermometers in all units?

If there are maintenance issues, have they been reported?

Are all employees signed up for The Informant training series?

All items cooked properly browned and internal temperature out of oven is at least 165 degrees?

Ovens and hoods are clean and the settings correct?

Thermometers are available and being used? If a manual thermometer, is it calibrated?

Cut chart and browning chart in place?

Are customers greeted promptly and employees are friendly?

Are employees suggestive selling and know a current specials and prices?

Phone script being used, guest checks used, and phones operational?<br>