Information

  • Unannounced- Announced Restaurant Visit

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • Select date

Customer Area

  • Is the front door clean?

  • Is the current promotion on display?

  • Are the floors spotless?

  • Are the dining room tables clean?

  • Is the Bain glass clean?

  • Is the condiment area clean? Straws, utensils items stocked

  • Is the music on?<br>If so, is it Mad Mex playlist from sonos ? and volume appropriate?

  • Are the napkin dispensers and tapatio salsas stocked, clean and on all tables

  • Is the drinks fridge full and organized properly, labels facing the front?

  • Are all the lights on and working?

  • Are the restrooms clean and stocked?

  • Are the bins emptied when full? Are the insides of the cabinets clean and free of debris?

  • Are the following dust-free: Menu boards, Lights, Air vents, Neon signs & plants

  • Items of note:

Service Area

  • 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?

  • 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?

  • Is the press set up ready for success, all tortillas stocked and thawed, packaging, fouls, markers ready to serve?

  • Spot taste some hot items to ensure correct flavor and cooking process- chicken, fajitas, rice

  • Spot taste some cold items to ensure correct flavor and prep process- guac, pico, sour?

  • Is the line set up correct as per the last training card?

  • Are the burritos being rolled correctly ?

  • Are portions going out correct, spot check Burrito and a mini burrito?

  • Are the press's clean and operational?

  • Is the powersoak set up correctly, clean and operational?<br>

  • Is the prep being made to meet Mad Mex standard? Is the prep being rotated using FIFO? Labelled correctly?

  • Is the chicken being cooked fresh , no protein in warmer?

  • Is the sanitizer being used in the sink? In the red pails?

  • Is all the food being stored off the ground?

  • Items of note:

Temperatures

  • Cold Bain 1 <5

  • Hot Bain 60 <

  • Refrigerated Back Counter 1 < 5

  • Cold Bain underneath 1 < 5

  • Freezer < -18

  • Cool room 1 <5

  • Grill Fridge 1<5

  • Drinks fridge 1<5

Employees

  • Are all employees in uniform?

  • Are all employees saying "Hola" or welcoming guests in a friendly manner

  • Are Luchadors asking for los locos ?

  • Are luchadors offering guac?

  • Are luchadors offering a drink?

  • Items of note:

Manager Tasks

  • Is the Food Safety book filled in and completed fully? Delivery dates, Temperatures? FIFO? Dates?

  • Has the ordering been completed by 11am through Mymicros?

  • Is the scale accessible, functional, and clean?

  • Does the restaurant have change? Singles?

  • Items of note:

DM Tasks

  • Does the money on the register match the deposit?

  • Are the unit counts accurately inputted into the register?

  • Do all transactions seem legitimate?

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The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.