Manager's Travel Path (LPE)

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Exterior

• Lot and sidewalk clean

  Yes

  No

• If no give an explanation

• Yes

  No

  N/A

• Curb Appeal, Landscaping, Planters

  Yes

  No

• If no give an explanation

• Yes

  No

  N/A

• Yes

  No

  N/A

• Exterior light and signs on at night

  Yes

  No

• If no give an explanation

• trash enclosure clean and close

  Yes

  No

• If no give an explanation

• Menu board clean, light working <br>

  Yes

  No

• If no give an explanation

• Speaker Working

  Yes

  No

• If no give an explanation

• Signs clean, lights working

  Yes

  No

• If no give an explanation

• Pop current good shape

  Yes

  No

• If no give an explanation

• Patio/playground clean in repair

  Yes

  No

• If no give an explanation

• Awning, umbrellas clean

  Yes

  No

• If no give an explanation

• Yes

  No

  N/A

Dinning Room

• Mats Out clean

  Yes

  No

• If no give an explanation

• Music Volume

  Yes

  No

• If no give an explanation

• Temperature comfortable

  Yes

  No

• If no give an explanation

• Air Vents clean

  Yes

  No

• If no give an explanation

• Table, chairs, high chairs clean

  Yes

  No

• If no give an explanation

• Floors, baseboards, walls clean

  Yes

  No

• If no give an explanation

• Lights on, no burned out bulbs

  Yes

  No

• If no give an explanation

• Menu board current, clean

  Yes

  No

• If no give an explanation

• window sills, windows clean

  Yes

  No

• If no give an explanation

• Napkin dispensers clean full

  Yes

  No

• If no give an explanation

• Salt and pepper clean full

  Yes

  No

• If no give an explanation

• Salsa bar clean, stocked

  Yes

  No

• If no give an explanation

• Salsa Quality Okay (Taste, appearance)

  Yes

  No

• If no give an explanation

• Beverage bar clean, stocked

  Yes

  No

• If no give an explanation

• Beverage quality okay

  Yes

  No

• If no give an explanation

• Counter top clean

  Yes

  No

• If no give an explanation

• Restrooms clean and stocked, odor free

  Yes

  No

• If no give an explanation

Crew members

• Staffing levels per schedule

  Yes

  No

• If no give an explanation

• Sense of Urgency

  Yes

  No

• If no give an explanation

• Working as a team

  Yes

  No

• If no give an explanation

• Clocking in/out

  Yes

  No

• If no give an explanation

• Managers not locked in a position

  Yes

  No

• If no give an explanation

• Uniform, hate, name tags neat

  Yes

  No

• If no give an explanation

• Smiles, friendly service

  Yes

  No

• If no give an explanation

• Greeting, eye Contact

  Yes

  No

• If no give an explanation

• Grooming hygiene

  Yes

  No

• If no give an explanation

• Suggestive selling

  Yes

  No

• If no give an explanation

• Cashiers/expediters repeat all orders

  Yes

  No

• If no give an explanation

• All orders checked against ticket

  Yes

  No

• If no give an explanation

• Job assignment made

  Yes

  No

• If no give an explanation

• Breaks schedule properly

  Yes

  No

• If no give an explanation

• Safety Procedures Fallowed

  Yes

  No

• If no give an explanation

• Trainees with certification coaches

  Yes

  No

• If no give an explanation

Production Stations

• Sanitizing bucket 200-300 ppm

  Yes

  No

• If no give an explanation

• one towel per bucket

  Yes

  No

• If no give an explanation

• Stations clean & stocked

  Yes

  No

• If no give an explanation

• Products fresh, made to recipe

  Yes

  No

• If no give an explanation

• Shredded chicken correct size

  Yes

  No

• If no give an explanation

• Cut chicken Correct size

  Yes

  No

• If no give an explanation

• Cut chicken not sitting in water

  Yes

  No

• If no give an explanation

• Enough product for rush

  Yes

  No

• If no give an explanation

• Correct portion utensils

  Yes

  No

• If no give an explanation

• Holding Times marked

  Yes

  No

• If no give an explanation

• Product discarded if standards not met

  Yes

  No

• If no give an explanation

• Product quality okay ( taste, appearance)

  Yes

  No

• If no give an explanation

POS

• Counter tops clean, stations organized

  Yes

  No

• If no give an explanation

• Sufficient coins & bills

  Yes

  No

• If no give an explanation

• enough paper in printer

  Yes

  No

• If no give an explanation

Drive thru

• back up dressing ans salsa<br>

  Yes

  No

• If no give an explanation

• Station Stocked and Clean

  Yes

  No

• If no give an explanation

• Ice level

  Yes

  No

• If no give an explanation

• Ice scoop not left in ice bin

  Yes

  No

• If no give an explanation

• Beverage quality

  Yes

  No

• If no give an explanation

Hot/Cold Sides Holding

• Clean and stocked

  Yes

  No

• If no give an explanation

• Product is correct temperature

  Yes

  No

• If no give an explanation

• Temperature log completed

  Yes

  No

• If no give an explanation

• Product stirred every 10 minutes

  Yes

  No

• If no give an explanation

• Correct utensils, not stored in food

  Yes

  No

  N/A

• If no give an explanation

• steam table water teaches pans

  Yes

  No

• If no give an explanation

• leads on pans when not in use

  Yes

  No

• If no give an explanation

• Layout per specification

  Yes

  No

• If no give an explanation

• Eight product for rush

  Yes

  No

• If no give an explanation

• Holding Time marked

  Yes

  No

• If no give an explanation

• Product quality OK (tasted and Appearance)

  Yes

  No

• if no give an explanation

• Products discard if stander is not meet

  Yes

  No

• If no give an explanation

Chicken Cook

• Clean and stocked, scale used

  Yes

  No

• If no give an explanation

• Chicken cooking at every stage

  Yes

  No

• If no give an explanation

• Using red fork for stage 1-4

  Yes

  No

• If no give an explanation

• Using Black fork for stage 4

  Yes

  No

• If no give an explanation

• Chicken quality matches projection

  Yes

  No

• If no give an explanation

• Chicken cooked and cut properly

  Yes

  No

• If no give an explanation

• Chicken on holding grill 180°F

  Yes

  No

• If no give an explanation

• Chicken removed/cold after 30 min. hold

  Yes

  No

• If no give an explanation

• Boneless chicken cooked properly

  Yes

  No

• If no give an explanation

• Boneless chicken held < 1 hour

  Yes

  No

• If no give an explanation

• Cook using thermometer

  Yes

  No

• If no give an explanation

• Clean cutting bored, change every 2 hours

  Yes

  No

• If no give an explanation

Fry Station

• Station Clean

  Yes

  No

• If no give an explanation

• Paper goods stocked

  Yes

  No

• if no give an explanation

• Enough products in freezer

  Yes

  No

• If no give an explanation

• Products pre-portioned at correct weight

  Yes

  No

• If no give an explanation

• Oil skimmed and free of debris

  Yes

  No

• If no give an explanation

• Fryer is at 350°F

  Yes

  No

• If no give an explanation

• Heat lamp working

  Yes

  No

• If no give an explanation

• Timer programmed and in use

  Yes

  No

• If no give an explanation

Tumbler

• Clean Sanitized

  Yes

  No

• If no give an explanation

• Lid on when not in use

  Yes

  No

• if no give an explanation

• Tumbler is plugged into timer

  Yes

  No

• If no give an explanation

• Chicken removed immediately after tumbler

  Yes

  No

• If no give an explanation

• Walls, floors and floors sink clean

  Yes

  No

• If no give an explanation

Walk-in & Freezer

• Air curtains kept down

  Yes

  No

• If no give an explanation

• door handle cleaned and sanitized

  Yes

  No

• If no give an explanation

• Walk-in temp = 34-38°F

  Yes

  No

• If no give an explanation

• Freezer temp = 0°F +/- 10°

  Yes

  No

• If no give an explanation

• product date if cut off the box

  Yes

  No

• If no give an explanation

• accurate thermometer hanging on shell

  Yes

  No

• If no give an explanation

• Use by (FIFO) Stickers in Use

  Yes

  No

• if no give an explanation

• use by (FIFO) stickers on chicken bins.

  Yes

  No

• If no Give an explanation

• Stock areas and clean floors

  Yes

  No

• If no give an explanation

• Marination tools on chicken trough

  Yes

  No

• Nothing set on chicken holding bins

  Yes

  No

• If no give an explanation

• Shelves clean, product organized

  Yes

  No

• if no give an explanation

• Stock levels, back-up

  Yes

  No

• If no give an explanation

• Chicken rotated, killed date less thank 5 days

  Yes

  No

• If no give an explanation

• Enough chicken marinated

  Yes

  No

• If no give an explanation