Title Page

  • Audit Title

  • Franchisee / Site

  • Date

  • Prepared by

  • Restaurant location

Operating Plan

  • If review renders a score below 80, the review will be considered a critical.

Operating Plan

Ordering System

  • (CRITICAL) Is the restaurant only offering and serving Salata approved product (refer to approved distributor's order guide)?

  • Specify what is being used.

  • Are orders comparable to production documented on prepping sheets until next delivery day?

  • Specify

Receiving System

  • Are invoices placed by supplier, organized for the week, and/or documented in Dashboard for goods received and goods returned/damaged?

  • Specify what system is being used to organize/document invoices.

  • Are products labeled, rotated (FIFO), and stored (gluten vs. non-gluten) in their correct location (6 inches above the ground) until use (Reference Restaurant Diagrams)?

  • Specify what is not being labeled, stored, and/or placed correctly.

Prepping System

  • Are managers using prior weeks usages and current catering orders in completing current hot and cold prep sheets?

  • Specify the method the manager is using to figure prep amounts.

  • Is prepped product cut according to specifications found in recipe cards and or training material?

  • Specify what is cut wrong

  • (Critical) Is lettuce spinner used to properly wash romaine and kale?

  • Specify how lettuce is being washed.

  • Are gluten prepped items stored in gray bus tubs, prepped lettuces stored in white bus tubs, dirty dishes stored in black bus tubs, proteins in regular salad bowls and/or half pans, and other cold prep items in 32oz. containers?

  • Specify what items are incorrectly stored.

  • Are team members using cutting gloves and prepping cold prep and hot prep items according to procedures found on recipes and in training materials?

  • Specify what team members are doing incorrectly.

Presentation System

  • Is the line Fresh, Full and Fluffy and being set up in the order in which the Salata training material is laid out for line setup?

  • Specify what action is incorrectly being completed.

  • Are the line back-ups labeled, dated, rotated, and is the appropriate quantity pulled?

  • Specify what action is incorrectly being completed.

Quality of Foods/Storage

  • (CRITICAL) Poultry Items. <br>Is chicken cooked on grill for 16 minutes to 165º or Combi-oven at 170º; cooled on sheet pan in cooler reaching 70 or below in 2 hours; cut, sauced, and held on the serving line at 40º or below; meets Salata quality and recipe specs; bulk stored in salad bowl, wrapped, dated, and placed in walk-in cooler; shelf-life: 2 days?<br><br>Is turkey cut to correct size, held on the serving line at 40º or below; meets Salata quality specs; bulk stored in salad bowl, wrapped, dated, and placed in walk-in cooler; shelf-life: 2 days?

  • Specify how the chicken is not cooked, prepped, stored, or held incorrectly.

  • (CRITICAL) Is salmon baked in oven @ 325º for 10-12 minutes or combi-oven @ 145º, marinated, skin peeled, placed on half-pan, wrapped, dated and placed in walk-in cooler or reach-in cooler; meets Salata quality and recipe specs; shelf-life: 2 days?

  • Specify how the salmon is not cooked, prepped, stored, or held incorrectly.

  • (CRITICAL) Gluten 'Bread' Items<br>Are croutons, pita chips, and cookies baked in oven @ 325º for 10 minutes or combi-oven pre-set; served at room temperature; meets Salata recipes specs; packaged, labeled, and stored in designated gluten areas; Shelf-life: 2 days?<br><br>Is pasta held on the serving line at 40º or below; meets Salata recipes specs; dated, and stored in designated gluten areas; Shelf-life: 2 days?

  • Specify how the croutons, pita chips, and/or cookies are not cooked, stored, or held incorrectly.

  • (CRITICAL) Are soups cooked on stovetop @ 165º for 10-15 minutes; stored in soup insert; held at 150° on the line or in soup warmer; Shelf-life: 2 days?

  • Specify how the soups are not cooked, held, or stored incorrectly.

  • (CRITICAL) Is pasta boiled in water on stove top for 10 minutes on High, Ice bath for 2-3 minutes in colander; sauced according to recipe; stored in 32 oz. containers; hold/serve temp @ 40º or below on serving line; bulk stored in walk-in cooler; Shelf-life: 2 days.

  • Specify how the pasta is not cooked, held, prepped, or stored incorrectly.

  • Is falafel baked in oven @ 325º for 8 minutes or combi-oven pre-set; cooled for 10 minutes; placed in regular salad bowl, wrapped, and dated; hold/serve temp @ 40º or below on serving line; Shelf-life: 2 days.

  • Specify how falafel is baked, held, or stored incorrectly.

  • Is quinoa cooked in rice cooker for 10 minutes, cooled on a baking sheet for 10 minutes; prepped according to recipe; hold/serve temp @ 40º or below on serving line; Shelf-life: 2 days.

  • Specify how quinoa is cooked, prepped, held, or stored incorrectly.

  • Is tofu cut properly, and meets Salata recipe specs; hold/serve temp @ 40 or below on serving line; Shelf-life: 2 days

  • Specify how tofu is prepped, held, or stored incorrectly.

  • (CRITICAL) <br>Is seafood mix and krab prepped properly; meets Salata recipe specs; hold/serve temp @ 40 or below on serving line; Shelf-life: 2 days

  • Specify how seafood or krabmeat are prepped, held, or stored incorrectly.

  • (CRITICAL) <br>Are dressings, sauces, and soups stored @ 40º or below in the walk-in cooler and dressings in line cooler; Shelf-life: within expiration date and no separation.

  • Specify the storage condition of dressings, sauces, and/or soups.

  • (CRITICAL) <br>Are eggs/dairy stored @40 in walk-in cooler or below on serving line; Eggs Shelf-life (prepped): 2 days; Cheeses Shelf-life (prepped): 5 days; Cream, Eggs, Butter, and Cheese Shelf-life (unprepped): Within package expiration date.

  • Specify the current storage condition of eggs and dairy.

  • (CRITICAL) <br>Are all prepped vegetables, fruit, and beans stored @ 40º or below on serving line; Shelf-life: beans-3 days, fruits/vegetables- 2 days?

  • Specify the stored temps of all prepped vegetables, fruit, and beans.

  • Does the protein cooler have gluten and non-gluten separated and stored @ 40 or below on serving line; Shelf-life: 2 days

  • Specify how the protein is currently held and stored.

  • Are nuts, almonds, and seeds stored @ room temperature, Shelf-life: 1 year?

  • Specify how the nuts, almonds, and seeds are held/stored.

  • If review renders a score below 75, the review will be considered a critical.

  • Is fresh tea held/served @ room temperature; Shelf-life: 12 hours and discarded?

  • Specify how the tea is currently held/stored?

  • Is the lemonade held/served @ room temperature and stored overnight in walk-in @ 40 or below. Shelf-life: 2 days?

  • Specify the the current method of holding/serving and/or storing lemonade.

Equipment Ready (Back of the House)

  • Is the walk-in cooler set up according to the Salata diagram layout, clean, maintained, gasket in good condition, and functional/operational with temp of 40° and below?

  • Specify the current condition of the walk-in cooler.

  • Is the freezer set up according to the Salata diagram layout, clean, maintained, gaskets in good condition, and functional/operational with temp of 0° and below?

  • Specify the current condition of the freezer.

  • Is the kitchen ceiling, walls, floor, lighting, and vents clean, maintained, and functional/operational?

  • Specify the current condition of the Kitchen ceiling, walls, floor, lighting, and vents.

  • Are the gluten and non-gluten areas clearly separated in the hot prep station with designated prepping equipment such as knives and cutting boards for each station?

  • Specify the current condition of the gluten and non-gluten areas.

  • Is the oven/grill- clean or combi-oven calibrated, clean, maintained, and functional/operational?

  • Take a picture to document whether the restaurant has a grill or Rational Oven.

  • Is the burner stovetop properly calibrated, burners free of debris, and clean?

  • Specify the condition of the burner stovetop.

  • Is the vent hood clean and functional?

  • Specify the condition of the vent hood.

  • Is the mop sink clean, maintained, equipped/stocked with Salata approved chemicals and has hot water temp of 110°?

  • Specify the condition of the mop sink.

  • At the dish 3-Compartment Sink, is the wash sink @ 110º, rinse sink @ 80 º or less, sanitizer sink @ 75ºand PPM at 200, all Salata approved chemicals (dish soap and sanitizer), and is the sinks clean and maintained?

  • At the cold prep 3-Compartment Sink, is the sink fully operational/functional with hot water @ 110º and AFVT (Salata approved chemical) @ ratio range of 1:170-1:128?

  • Specify the condition of the dish 3-compartment sink.

  • Is the slicer, dicer, can opener, cutting boards, knives, peelers, corers, pots, soup canisters, and soup wells clean and maintained?

  • What equipment?

  • Is a first Aid kit available and stocked with an assortment of bandages (20 minimum) and disinfectant (Bottle of Eye flush and cut disinfectant)?

  • Specify what is available for first aid.

  • Are the fire extinguishers visible, and both fire extinguishers and fire suppressant system inspected?

  • Specify why the fire safety equipment is not inspected or visible.

  • (CRITICAL) <br>Is the restaurant free of infestation (observation of more than one insect species) and has at least 1 current monthly inspection and treatment report present and within 30 days?

  • Specify the kind and amount of insects found and the date of the last inspection/treatment.

  • Are hand sinks clean, stocked with sanitizer, paper towels, and functioning with hot water @ 100º?

  • Specify the current condition of the hand sink.

  • Are employees washing hands and changing gloves when they....<br>- after each prepping task<br>- when leaving assigned prepping station<br>- after touching self or chemicals<br>- or when gloves become torn or discolored

  • Specify how often employees are washing hands and changing gloves from observation.

  • Are disposable gloves, hairnets, and aprons available and used when prepping food?

  • Specify what is being used for sanitation.

Equipment Ready (Front of the House)

  • Is the reach-In line coolers temperature @ 40º or below and gaskets, handles, and hinges in good working condition?

  • Specify the current condition of the reach-in line coolers.

  • Is the soup well temperature maintaining at 170º?

  • Specify the current temperature of the soup well.
  • Is the tortilla press at 280º and has no excess build up?

  • Specify the current condition of the tortilla press.

  • Is the beverage cooler temperature held @ 40º or below, clean, and operational/functional?

  • Specify the temperature of the cooler.

  • Is sanitizer in use and changed every 2 hours or when visibly dirty?

  • Specify the current condition of sanitizer.

  • Are hand sinks clean, stocked with sanitizer, paper towels, and functioning with hot water @ 100º?

  • Specify the current condition of the hand sink.

Equipment Ready (Building Exterior)

  • Is the exterior lighting (parking lot and building) and signage (fascia, monument/pylon) only Salata approved signage, clean, maintained, and operational/functional?

  • Specify the condition of the exterior, lighting, and signage.

Manager Criteria and Personnel

  • (CRITICAL) <br>Is the manager of the restaurant Salata certified (check 'Store Certification Tracker' shared by Tiffany)?<br>If so, check to see if manager needs to attend refresher.

  • Give franchisee 3 week timeline to schedule training with Cory, and explain to the franchisee that the manager will not be allowed to run the restaurant if training is not booked.

  • Is the manager's certification posted and easily accessible to verify?

  • Specify where the certification is currently being kept?

  • (CRITICAL) Is the manager on duty Serve Safe certified and has all of the required documentation from the city and/or state the store operates?

  • Specify what certification is needed.

  • Is the manager controlling the flow of business, making table touches, and monitoring back of house?

  • Specify what the manager is doing currently.

  • Is the manager utilizing the manager trail for opening and closing procedures and is it complete?

  • Is the manager utilizing a temp log and is it complete?

  • Is the manager utilizing the weekly cleaning checklist and is it complete?

  • Is the restaurant staffed according to the assigned Salata template (based on sales) to give the best Salata experience to our guest.<br><br>Example:Depending on the scheduling tier you're under, a minimum of 8 ppl including the manager must be scheduled for the peak at lunch(11:00-1:30) and during transition(1:30-5:00), a minimum of 4 ppl including the manager.

  • Specify or attach the current schedule being used.

  • Are employees being trained using the positional and service material provided by Salata?

  • Specify why materials are not being used or attach training template if they are.

  • Catch someone doing correct SOPs, take their picture, and post to the Root.

  • Are all staff members wearing complete, approved, clean, properly fitted uniforms, name tags, safety shoes, hats, hair restraints, aprons, and hair/nails at proper length with no acrylic or polished nails?

  • Specify the current uniform and appearance of the staff.

Guest Review

  • If review renders a score below 85, the review will be considered a critical.

Guest Service (Serving Line)

Greeter:

  • Welcomes guest and asks them if they want a salad or wrap.

  • Makes eye contact, smiles, and greets guests enthusiastically when a guest comes to the line.

  • Correct portioning according to guest selection.

Line Service:

  • Consistently displays a positive attitude, and is pleasant with each guest.

  • Speaks clearly; guest is able to hear and understand

  • Repeats selected product to guest to clarify selection.

  • Knowledgeable about Salata product.

  • Handles allergies and special requests/extras appropriately.

  • Upsells add-ons. (offers specific protein, artichokes, or avocado)

  • Transitions from one server to the next.

  • Correct portioning according to guest selection

Tossing:

  • Displays smile, energy, and develops relationships with each guest.

  • Efficient in service.

  • Confirms guest’s bowl.

  • Offers guests croutons, bread, etc.

  • Communicates clearly with cashier on order specifics

Cashier:

  • Cashier confirms order prepared as requested.

  • Upsells desserts and drinks. (offers a specific beverage like tea or lemonade)

  • Cashier rings up order and handles payment correctly.

  • Thanks guest and asks guest to return.

Serving Line (3 Fs, Cleanliness, Presentation)

  • Serving bowls and tongs clean and properly stacked.

  • Chalkboard, Menu board, product stickers, pamphlets, and POP material are all Salata approved and properly placed.

  • Product is fresh, full, and fluffy.

  • Disposable gloves are available and used consistently and routinely.

  • Are line times 8 minutes per guest during peak periods?

  • Specify the time recorded and what is the potential cause of the extended line time.

  • Are dine-in and to go orders packaged, presented, and stored according to Salata specs?

  • Specify what is wrong with the order.

Online Order Station

  • Guest greeted quickly and in a friendly manner.

  • Is the online order slip highlighted according to Salata Standards listed in training materials (pg. 17)?

  • Packaging correct, containers labeled.

  • Separate hot and cold, single bags, bread/dessert bags

  • Order double-checked by Cashier before handing to guest.

  • Is the order initialed after it is being checked?

  • Order repeated or guest asked to verify.

  • Guest is sincerely thanked and offered a pleasant send off. is sincerely thanked and offered a pleasant send off.

Drink Station:

  • Clean, maintained, fully stocked, functional/operational, and displays only current Salata approved signage.

Dining Room:

  • The dining room's ceiling, walls, floor, lighting, vents, tables, and chairs are clean, maintained (no holes in upholstery, wood carvings, or missing parts) , and functional/operational.

All Day Observations:

Action Plan

Action Plan Information:

  • General Manager's Name:

  • Restaurant's Location:

  • Date:

Operation Plan

Subject: Ordering System

  • Action:

  • Resolution:

Subject: Receiving System

  • Action:

  • Resolution:

Subject: Prepping System

  • Action:

  • Resolution

Subject: Presentation System

  • Action:

  • Resolution:

Subject: Quality of Foods/Storage

  • Action:

  • Resolution:

Subject: Equipment Ready (Back of the House)

  • Action:

  • Resolution:

Subject: Equipment Ready (Front of House)

  • Action:

  • Resolution:

Subject: Equipment Ready (Building Exterior)

  • Action:

  • Resolution:

Subject: Manager Criteria and Personnel

  • Action:

  • Resolution:

Subject: P&L and Financials

  • Action:

  • Resolution:

Guest Review

Subject: Guest Service

  • Action:

  • Resolution:

Subject: Serving Line

  • Action:

  • Resolution:

Subject: Online Order Station

  • Action:

  • Resolution:

Subject: Drink Station

  • Action:

  • Resolution:

Subject: Dining room

  • Action:

  • Resolution:

Subject: Restrooms

  • Action:

  • Resolution:

Subject: Building Exterior

  • Action:

  • Resolution:

  • Manager's Signature

  • DM's Signature

Interviews

  • Personnel and General Manager Interviews
    Interview two team members and the general manager while documenting their responses to the following questions.
    (Interview new team members- Different team members each time)

Team Member #1

  • Team Member's Name

  • Why did you want to work at this Salata, and what are the reasons you stay here?

  • What type of training have you received since starting with the Salata?

  • How often do you receive development feedback and ongoing training?

Team Member #2

  • Team Member's Name

  • Why did you want to work at this Salata, and what are the reasons you stay here?

  • What type of training have been you receiving since starting with the Salata?

  • How often do you receive development feedback and ongoing training?

General Manager

  • General Manager's Name

  • What training are you currently providing your team?

  • How often do you provide development feedback and ongoing training?

  • What role do you see yourself with Salata in the future?

  • What is your personal development goals in order to reach your next level?

Financials

  • Month:

Sales

Recent Snapshot

  • Did DM review recent snapshot with GM?

Counseling

Reason for Counseling Report

  • Have the required procedures been followed that justify this Counseling Report?

  • Automatic counseling report items on the OP Plan?

  • 2 consecutive consultations with unresolved action plan items?

  • <85% on GER

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.