Title Page
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Conducted on
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Prepared by
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Location
Shift Management
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SPW & SMT- completed 100%, up to date (sales/targets/crew positioned correctly)
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Crew Positioning- Side 2 Open During Peak, Aces in Places?
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Manager wearing headset and actively communicating with crew?
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Are crew aware of shift targets?
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Shift Manager completing travel paths actively engaging with customers? Are they following up on opportunities seen?
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Crew in correct uniforms- Apron/Hats/Namebadges/Shoes/Socks
Food Safety
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Cloth buckets- clean in time, warm water with lid- alkaline strip on cloth bucket?
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Back Sink- area clean, 3rd sink in time, warm water with sanitised strip?
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Mop Buckets- Clean and in good repair
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Walk In Fridge- Is product rotated/in time and covered and stored appropriately? No stock on floors
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Walk In Freezer- Is product rotated/in time and covered and stored appropriately? No stock on floors
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Back Area- Is product in time, in date, covered with secondary timers and stored appropriately? No stock on floors
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Front Counter/McCafe Area- Is product in time, in date, covered with secondary timers and stored appropriately? No stock on floors
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Blue Glove Procedures Correct
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Egg Tweezers and Hutzler- On it's own tray and clean? No cloths at egg station
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Hygiene- Hand towels and AMH available with working sink?
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Can manager answer how often cloths should be changed (2 Hours)
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Rotation on buns? All correct?
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Has Food Safety been completed on Brandm8 for day with Platen layout written on grills?
Quality
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Is PLS displayed?
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Is VCM in use?
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Check that UHC timers aren't being rolled- Inspection of quality product in UHC/Fries
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Review back area procedures- are burgers being moved under the UHC and builds correct?
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Review Grill Procedures- laying meat, scrape and squeegee?
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Fries hot, fresh, crisp and salted
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Drinks/Desserts assembled correctly and cups wiped down
Service
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OT or KIOSK host in place?
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Suggestive Sell in use?
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Ask, Ask Tell in Use
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Two Part Farewells + Greetings
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Appropriate TET/Line Times
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Correct condiments/napkins being distributed?
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Presentation of product on tray or bag as per McDonald's standards
Cleanliness
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Stainless/Stacks/ Wall Tiles all clean
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Floors free of dirt and debris
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Washup room free of mould
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UHC Trays/ Grill Equipment clean
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Hand Sink area tidy and clean
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OAT/UHC clean and tidy
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Dumpster Area clean, bin lids closed and crates tidy
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Service area clean/tidy and organised
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Toilets/Dining Room/ Outside Area Clean