Title Page

  • Conducted on

  • Prepared by

  • Location

Shift Management

  • SPW & SMT- completed 100%, up to date (sales/targets/crew positioned correctly)

  • Crew Positioning- Side 2 Open During Peak, Aces in Places?

  • Manager wearing headset and actively communicating with crew?

  • Are crew aware of shift targets?

  • Shift Manager completing travel paths actively engaging with customers? Are they following up on opportunities seen?

  • Crew in correct uniforms- Apron/Hats/Namebadges/Shoes/Socks

Food Safety

  • Cloth buckets- clean in time, warm water with lid- alkaline strip on cloth bucket?

  • Back Sink- area clean, 3rd sink in time, warm water with sanitised strip?

  • Mop Buckets- Clean and in good repair

  • Walk In Fridge- Is product rotated/in time and covered and stored appropriately? No stock on floors

  • Walk In Freezer- Is product rotated/in time and covered and stored appropriately? No stock on floors

  • Back Area- Is product in time, in date, covered with secondary timers and stored appropriately? No stock on floors

  • Front Counter/McCafe Area- Is product in time, in date, covered with secondary timers and stored appropriately? No stock on floors

  • Blue Glove Procedures Correct

  • Egg Tweezers and Hutzler- On it's own tray and clean? No cloths at egg station

  • Hygiene- Hand towels and AMH available with working sink?

  • Can manager answer how often cloths should be changed (2 Hours)

  • Rotation on buns? All correct?

  • Has Food Safety been completed on Brandm8 for day with Platen layout written on grills?

Quality

  • Is PLS displayed?

  • Is VCM in use?

  • Check that UHC timers aren't being rolled- Inspection of quality product in UHC/Fries

  • Review back area procedures- are burgers being moved under the UHC and builds correct?

  • Review Grill Procedures- laying meat, scrape and squeegee?

  • Fries hot, fresh, crisp and salted

  • Drinks/Desserts assembled correctly and cups wiped down

Service

  • OT or KIOSK host in place?

  • Suggestive Sell in use?

  • Ask, Ask Tell in Use

  • Two Part Farewells + Greetings

  • Appropriate TET/Line Times

  • Correct condiments/napkins being distributed?

  • Presentation of product on tray or bag as per McDonald's standards

Cleanliness

  • Stainless/Stacks/ Wall Tiles all clean

  • Floors free of dirt and debris

  • Washup room free of mould

  • UHC Trays/ Grill Equipment clean

  • Hand Sink area tidy and clean

  • OAT/UHC clean and tidy

  • Dumpster Area clean, bin lids closed and crates tidy

  • Service area clean/tidy and organised

  • Toilets/Dining Room/ Outside Area Clean

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.