Information
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Unannounced- Announced Restaurant Visit
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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
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Select date
Customer Area
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Is the front door clean?
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Is the current promotion on display?
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Are the floors spotless?
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Are the dining room tables clean?
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Is the Bain glass clean?
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Is the condiment area clean? Straws, utensils items stocked
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Is the music on?<br>If so, is it Mad Mex playlist from sonos ? and volume appropriate?
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Are the napkin dispensers and tapatio salsas stocked, clean and on all tables
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Is the drinks fridge full and organized properly, labels facing the front?
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Are all the lights on and working?
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Are the restrooms clean and stocked?
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Are the bins emptied when full? Are the insides of the cabinets clean and free of debris?
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Are the following dust-free: Menu boards, Lights, Air vents, Neon signs & plants
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Items of note:
Service Area
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Does the hot line look full, fresh and clean? Are the pans and utensils being changed over regularly? Is the line set up correct as per the last training card?
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Does the cold line look full, fresh and clean? Are the pans and utensils being changed over regularly? Is the line set up correct as per the last training card?
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Is the press set up ready for success, all tortillas stocked and thawed, packaging, fouls, markers ready to serve?
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Spot taste some hot items to ensure correct flavor and cooking process- chicken, fajitas, rice
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Spot taste some cold items to ensure correct flavor and prep process- guac, pico, sour?
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Is the line set up correct as per the last training card?
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Are the burritos being rolled correctly ?
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Are portions going out correct, spot check Burrito and a mini burrito?
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Are the press's clean and operational?
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Is the powersoak set up correctly, clean and operational?<br>
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Is the prep being made to meet Mad Mex standard? Is the prep being rotated using FIFO? Labelled correctly?
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Is the chicken being cooked fresh , no protein in warmer?
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Is the sanitizer being used in the sink? In the red pails?
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Is all the food being stored off the ground?
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Items of note:
Temperatures
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Cold Bain 1 <5
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Hot Bain 60 <
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Refrigerated Back Counter 1 < 5
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Cold Bain underneath 1 < 5
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Freezer < -18
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Cool room 1 <5
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Grill Fridge 1<5
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Drinks fridge 1<5
Employees
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Are all employees in uniform?
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Are all employees saying "Hola" or welcoming guests in a friendly manner
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Are Luchadors asking for los locos ?
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Are luchadors offering guac?
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Are luchadors offering a drink?
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Items of note:
Manager Tasks
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Is the Food Safety book filled in and completed fully? Delivery dates, Temperatures? FIFO? Dates?
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Has the ordering been completed by 11am through Mymicros?
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Is the scale accessible, functional, and clean?
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Does the restaurant have change? Singles?
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Items of note:
DM Tasks
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Does the money on the register match the deposit?
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Are the unit counts accurately inputted into the register?
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Do all transactions seem legitimate?
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