Mellowed Out - Inspection FY.2022

• Conducted on

  Date

• Prepared by

• Location

• Add location
  Address

• Health Inspection Score (List any Criticals)

• Health Inspection Date

  Date

• Franchisee

• Franchisee ServSafe Certified

  Yes

  No

  N/A

• Manager on Duty

• Manager on Duty ServSafe Certified

  Yes

  No

  N/A

• General Manager

• General Manager ServSafe Certified

  Yes

  No

  N/A

• Team Member Total Staff Count (FOH | BOH)

• Business Operations Licenses (Liquor, Business)

  Media

Inspection Recap

• This inspection has 14 days for the action plan to be submitted by the franchisee. All missed items must be addressed and corrected. Your action plan must be submitted by email to your Business Coach by the 14th day.

Exterior (2)

• Store Front- Exterior lights and signage working properly. (No fading, chips, cracks, readable)<br>

  Yes

  No

  N/A

• Store Front- Statues in good condition. (no rust, broken/missing parts, chipped paint)

  Yes

  No

  N/A

• Store Front- Building exterior in good condition. (no broken bricks or chipped paint, etc.) Pressure washed

  Yes

  No

  N/A

• Store Front- Sidewalks in good condition. (no trash, weeds or build up) Parking lot clean and in good condition with fresh paint. <br>

  Yes

  No

  N/A

• Store Front- Operating hours clearly posted.

  Yes

  No

  N/A

• Store Front- All windows clean and in good repair. (not broken, no smudges, clean trim etc.)<br>

  Yes

  No

  N/A

• Store Front- Front door clean and in good condition. (not broken, no chipped paint, clean door frame, etc.)<br>

  Yes

  No

  N/A

• Store Front- Landscaping free of trash and debris. No dead plants and properly maintained; bark, mulch, or stones refreshed. <br>

  Yes

  No

  N/A

• Store Front- Parking lot in good condition. Sealed and Stripped<br>

  Yes

  No

  N/A

• Patio- flooring clean and in good repair. Pressure washed

  Yes

  No

  N/A

• Patio- Awning/ceiling clean are in good repair. All lights clean and working properly. Ceiling fans and heaters clean and operational.

  Yes

  No

  N/A

• Patio- Server Stations cleaned and organized

  Yes

  No

  N/A

• Patio- Tables/chairs clean and well maintained. (no rust, umbrellas in good repair, non-logoed)<br>

  Yes

  No

  N/A

• Back Door- locked and in good condition

  Yes

  No

  N/A

• Back Dock- Free of debris, garbage, and boxes. Area is washed. <br>

  Yes

  No

  N/A

• Dumpsters- Gates in good condition and are closed with drain plugs in place.

  Yes

  No

  N/A

• Dumpster- Area clean and free of build up. (boxes are broken down, no trash bags, pressure washed etc.)

  Yes

  No

  N/A

Bar (6)

• Bar Seating Area- Bar chairs clean and sanitized; upholstery in good repair.<br>

  Yes

  No

  N/A

• Bar Seating Area- TV's, ceilings, and vents clean and dusted. (Cords hidden)<br>

  Yes

  No

  N/A

• Bar Seating Area- Bar tops clean and in good repair.<br>

  Yes

  No

  N/A

• Bar organized, free of clutter, and lights working correctly. (No personal items in guest view).

  Yes

  No

  N/A

• POP/LTO - Table tents updated with correct POP/LTO material.

  Yes

  No

  N/A

• Compliance- Correct LBW menu in place.(Beer Menu printed from beerboard)

  Yes

  No

  N/A

• Compliance- Core Drafts and Bottle Beers <br>

  Yes

  No

  N/A

• Compliance: Core Wines (Including dates and vacuum sealed)<br>

  Yes

  No

  N/A

• Compliance- Core Spirits<br>

  Yes

  No

  N/A

• Compliance- Approved glassware being used. <br>

  Yes

  No

  N/A

• Compliance- Approved ice cube specs used for cocktails (7/8x7/8x7/8)<br>

  Yes

  No

  N/A

• Compliance- High gravity beers must be a 10oz pour in approved glassware. <br>

  Yes

  No

  N/A

• Compliance- Draft beer served below 39 degrees<br>

  Yes

  No

  N/A

• Compliance- Approved juices and mixers being used. (Labeled and dated properly)<br>

  Yes

  No

  N/A

• Compliance- Drink build sheets available and mixer recipes being made correctly.

  Yes

  No

  N/A

• Compliance- Bar line check done with rolling 60 days on hand; Updated version<br>

  Yes

  No

  N/A

• Compliance- Observe the bartender carding guests. (All guests carded)<br>

  Yes

  No

  N/A

• Inside Bar- Hand sinks stocked and working. Proper signage in place.

  Yes

  No

  N/A

• Inside Bar- Drains/ pipes clean and working properly.<br>

  Yes

  No

  N/A

• Inside Bar- Service wells clean and organized.

  Yes

  No

  N/A

• Inside Bar - Three compartment sink | dishwasher set up with the proper chemicals, clean, and functioning. Test strips present and being used.

  Yes

  No

  N/A

• Inside Bar- Additional wells organized and clean.

  Yes

  No

  N/A

• Inside Bar- Soda gun(inside and out), holster and line clean, no mold, and sanitary.<br>

  Yes

  No

  N/A

• Inside Bar- Beer taps clean on the inside and the outside. Grates beneath the taps clean and in good condition. Tap drains clean and working properly. <br>

  Yes

  No

  N/A

• Inside Bar- Cooler exterior, gaskets, and vents clean and properly maintained.<br>

  Yes

  No

  N/A

• Inside Bar- Necessary garnishes available, iced, and within shelf life. (fresh fruit and correct rimmers)<br>

  Yes

  No

  N/A

• Inside Bar- Floors clean and in good condition <br>

  Yes

  No

  N/A

• Inside Bar- Observe the procedures, presentation and taste of a specialty craft cocktail.<br>

  Yes

  No

  N/A

• Inside Bar- Bottle/ can coolers clean and below 41 degrees. Functioning hanging thermometers in all coolers.<br>

  Yes

  No

  N/A

• Inside Bar- Beers faced and pulled to the front.<br>

  Yes

  No

  N/A

• Inside Bar- Glass chiller clean, free of broken glass and below 41 degrees.<br>

  Yes

  No

  N/A

• Inside Bar- Blenders clean, sanitary and in good repair<br>

  Yes

  No

  N/A

• Inside Bar- Sanitizer bucket @ 200 ppm Quat sanitizer, all towels in sani bucket<br>

  Yes

  No

  N/A

• Bar Service- Bartender executing MELLOW steps of service.

  Yes

  No

  N/A

• Bar Training- Pour testing being done daily.<br>

  Yes

  No

  N/A

• Keg Cooler- Floors clean and well maintained. (no broken tiles, chipped baseboards, etc.)<br>

  Yes

  No

  N/A

• Keg Cooler- Ceilings/ walls clean and free of mold. <br>

  Yes

  No

  N/A

• Keg Cooler- All lights working properly and covered.<br>

  Yes

  No

  N/A

• Keg Cooler- Condenser housing clean and condensers working properly.<br>

  Yes

  No

  N/A

• Keg cooler- Maintains 33 to 38 degrees with a hanging thermometer.<br>

  Yes

  No

  N/A

• Keg Cooler- Shelves throughout the cooler clean and in good repair? (no rust, chipped paint, mold build-up, etc.)<br>

  Yes

  No

  N/A

• Keg Cooler- Documentation of a company that cleans the lines. Are lines clean and free of build up.<br>

  Yes

  No

  N/A

• Keg Cooler- Jumper lines replaced within the last year.

  Yes

  No

  N/A

FOH (7)

• Host- Front door clean and sanitized; unlocked and working properly.<br>

  Yes

  No

  N/A

• Host- All windows and ledges cleaned and smudge free.<br>

  Yes

  No

  N/A

• Host- Host stand clean and sanitized; organized.<br>

  Yes

  No

  N/A

• Host- Waiting area clean and seating in good condition. (benches clean, upholstery in good repair, etc.)<br>

  Yes

  No

  N/A

• Host- Boosters/ highchairs must be HGI approved, clean, and organized. Antimicrobial.<br>

  Yes

  No

  N/A

• Host- Silverware properly rolled.<br>

  Yes

  No

  N/A

• Host-Text Based paging system in place<br>

  Yes

  No

  N/A

• Host- Take out menu's present<br>

  Yes

  No

  N/A

• Host- Spec Kids menu and crayons available <br>

  Yes

  No

  N/A

• Host- All Menus clean, sanitized, and in good condition.<br>

  Yes

  No

  N/A

• Host- Hand sanitizer available.

  Yes

  No

  N/A

• Host Service- Did the host greet and thank guests upon entry and departure? (First and Last impression)

  Yes

  No

  N/A

• Host Service - Did the host offer all available menu options. (QR, Standard, and Disposable)

  Yes

  No

  N/A

• Host Service- Did host properly seat guests. (Pace, Menu placement, QR option)

  Yes

  No

  N/A

• Flushrooms- Restroom checks done in 15 minute increments and documented on Restroom Checklist. Located in host binder.<br>

  Yes

  No

  N/A

• Flushrooms- Free of odor.<br>

  Yes

  No

  N/A

• Flushrooms- Clean and lockable stall partitions.<br>

  Yes

  No

  N/A

• Flushrooms- Vents and floors clean.

  Yes

  No

  N/A

• Flushrooms- Baby changing station must be clean, sanitized and working properly.<br>

  Yes

  No

  N/A

• Flushrooms- Mirrors, Sinks/vanity clean and in good repair.<br>

  Yes

  No

  N/A

• Flushrooms-Toilets clean and working properly, seat secure<br>

  Yes

  No

  N/A

• Flushrooms- Stocked with paper towels, toilet paper, soap, and sanitary trash liners.<br>

  Yes

  No

  N/A

• Service stations- clean and organized.<br>

  Yes

  No

  N/A

• Service Stations- Dinner plates and silverware updated to spec.<br>

  Yes

  No

  N/A

• Service Stations- Plates and cups stored properly (upside down and separated from the surface).<br>

  Yes

  No

  N/A

• Service Stations- Hand sinks stocked and working. Proper signage in place.<br>

  Yes

  No

  N/A

• Service Stations- Sanitation bucket, 200 ppm, labeled.<br>

  Yes

  No

  N/A

• Service Stations- All trash cans/receptacles cleaned, lined, and in good repair.<br>

  Yes

  No

  N/A

• Service Stations- free of clutter and debris<br>

  Yes

  No

  N/A

• Service Statons- Chemicals and cleaning materials stored out of guest view.<br>

  Yes

  No

  N/A

• Beverage Stations- Nozzles clean. Product stickers legible and in good repair.<br>

  Yes

  No

  N/A

• Beverage Stations- Grate in good repair with no signs of rust. Drain trays must be clean and draining appropriately.<br>

  Yes

  No

  N/A

• Beverage Stations- Ice bin clean and free of mold.<br>

  Yes

  No

  N/A

• Beverage Stations- Ice scoop stored properly.<br>

  Yes

  No

  N/A

• Beverage Stations- Bulk sugar labeled; no scoop stored inside.

  Yes

  No

  N/A

• Dining Room- Table set-ups in place, clean, sanitized, and balanced; including bases and chair legs.<br>

  Yes

  No

  N/A

• Dining Room- Chairs and booths clean and in good repair. (dusted, no crumbs, no tears etc.)Upholstery in good repair. (No rips, stains, etc.)<br>

  Yes

  No

  N/A

• Dining Room- Ceilings/ vents clean and dusted.<br>

  Yes

  No

  N/A

• Dining Room- Updated and secure art package in good condition and free of dust..<br>

  Yes

  No

  N/A

• Dining Room- All lighting working properly. (no burnt out bulbs)<br>

  Yes

  No

  N/A

• FOH- Walls and baseboards free of chipped paint and clean.<br>

  Yes

  No

  N/A

• FOH- Ceiling fans and vents clean and free of debris <br>

  Yes

  No

  N/A

• FOH- Floor drains working properly and clean.<br>

  Yes

  No

  N/A

• FOH- Tiles in good repair.<br>

  Yes

  No

  N/A

• FOH- Floors clean and in good condition.<br>

  Yes

  No

  N/A

• Atmosphere- Music upbeat and playing at a reasonable volume; using paid service.<br>

  Yes

  No

  N/A

• Atmosphere- Lighting Appropriate <br>

  Yes

  No

  N/A

• Atmosphere- TVs on sports or food network; cords hidden and clean.<br>

  Yes

  No

  N/A

• POP/LTO - Table tents updated with correct POP/LTO material.

  Yes

  No

  N/A

• Contactless Menu - QR Menu available and in-use for all tables.

  Yes

  No

  N/A

Service - Hospitality (4)

• InMoment- SRS (90-day) equal to or higher than company average.

  Yes

  No

  N/A

• InMoment- OLO Big 3 (90 day) equal to or higher than company average. <br>

  Yes

  No

  N/A

• InMoment- Overall Cleanliness 90 day score must be equal to or higher than company average. <br>

  Yes

  No

  N/A

• InMoment- Knowledge score (90 day) equal to or higher than headquarters.<br>

  Yes

  No

  N/A

• InMoment- Accuracy of Order score (90 day) equal to or higher than headquarters. <br>

  Yes

  No

  N/A

• InMoment- OSAT score (90 day) equal to or higher than headquarters.<br>

  Yes

  No

  N/A

• InMoment- Server Attentiveness score (90 day) equal to or higher than headquarters. <br>

  Yes

  No

  N/A

• InMoment- Pace of Experience score (90 day) equal to or higher than headquarters. <br>

  Yes

  No

  N/A

• InMoment- Food Quality score (90 day)equal to or higher than headquarters average.<br>

  Yes

  No

  N/A

• InMoment- Beverage Quality Score (90 day) equal to or higher than headquarters. <br>

  Yes

  No

  N/A

• Steps of Service - Meet and greet within 30 seconds<br>

  Yes

  No

  N/A

• Steps of Service - Flag table to let manager know the table has been greeted.<br>

  Yes

  No

  N/A

• Steps of Service - Server introduction (name, LBW menu, and POP material)

  Yes

  No

  N/A

• Steps of Service - Educate Guest about the "Mellow Way". (Hand-tossed, baked on a stone, and made to order)<br>

  Yes

  No

  N/A

• Steps of Service - Did the server suggest a specific bar drink?<br>

  Yes

  No

  N/A

• Steps of Service - Observe 4 separate table greets. Did they suggest a specific Munchie? <br>

  Yes

  No

  N/A

• Steps of Service - Servers writing down orders and repeating orders back to the guests.<br>

  Yes

  No

  N/A

• Service / Hospitality - Any bar drink served to the table within 5 minutes<br>

  Yes

  No

  N/A

• Steps of Service - Observe 4 separate tables receive their food? Was the food served at the appropriate time? (ex: apps before salads, salads before entree)<br>

  Yes

  No

  N/A

• Steps of Service - Servers checking back in 2 minutes or 2 bites.<br>

  Yes

  No

  N/A

• Steps of Service - Ask for refills at half empty.<br>

  Yes

  No

  N/A

• Steps of Service - Pre-bussing being executed.<br>

  Yes

  No

  N/A

• Steps of Service - Did they suggest a specific dessert?<br>

  Yes

  No

  N/A

• Steps of Service - Check dropped and server returned with in 1 minute.<br>

  Yes

  No

  N/A

• Steps of Service - Change or credit card receipt returned with in 2 minutes.<br>

  Yes

  No

  N/A

Pizza (4)

• Pizza Specs - Observe from preparation to presentation on a slice pie. (From toss to table, labeled and timestamped)

  Yes

  No

  N/A

• Pizza Specs - Observe the preparation and presentation of one of the following: Red Base.<br>

  Yes

  No

  N/A

• Pizza Specs - Observe the preparation and presentation of one of the following: White Base.<br>

  Yes

  No

  N/A

• Pizza Specs - Observe the preparation and presentation of one of the following: No Base.<br>

  Yes

  No

  N/A

• Pizza Specs - Observe the preparation and presentation of the following: Backyard BBQ or Wild in Havana Pie

  Yes

  No

  N/A

• Pizza Specs - Observe from preparation to presentation of at least one gluten free pizza.<br>

  Yes

  No

  N/A

• Pizza Specs - Observe the preparation and presentation of one of the following: Pretzel w/ Salt, Pretzel w/Parm, or Pretzel bite w/Beer Cheese<br>

  Yes

  No

  N/A

• Pizza Specs - Observe the preparation and presentation of a BYO Calzone

  Yes

  No

  N/A

• Pizza Make Line - Cooler at 40 degrees or lower. Functioning hanging thermometers in all coolers

  Yes

  No

  N/A

• Pizza Make Line - Cutting boards clean and in good condition. (no build up, mold, deep cuts or grooves etc.)

  Yes

  No

  N/A

• Pizza Make Line - Oven tools cleaned nightly.

  Yes

  No

  N/A

• Pizza Make Line - Pizza peels scraped down nightly.

  Yes

  No

  N/A

• Pizza Make Line - Functioning hanging thermometers in all coolers.

  Yes

  No

  N/A

• Pizza Make Line - Pizza line clean and functioning properly. (underneath line, compressor housing, shelves, gaskets etc.)

  Yes

  No

  N/A

• Pizza Make Line - All food storage bins NSF approved, clean, labeled, using FIFO

  Yes

  No

  N/A

• Pizza Make Line - Correct cambros used in good condition. (no chips or cracks, not overly stained, no gluten free cambros etc.)

  Yes

  No

  N/A

• Pizza Make Line - Line pans filled below the fill line.

  Yes

  No

  N/A

• Pizza Make Line - Hot wells holding food at 140 degrees or higher

  Yes

  No

  N/A

• Pizza Make Line - Cold wells holding food at 40 degrees or lower

  Yes

  No

  N/A

• Pizza Make Line - On the pizza line, a calibrated probe thermometer available with a 60-day log of line checks; Updated.

  Yes

  No

  N/A

• Pizza Expo - All garnishes present and fresh.

  Yes

  No

  N/A

• Pizza Expo - Top of the expo counter and the bottom shelving clean and organized.

  Yes

  No

  N/A

• Pizza Ovens - Outsides, tops and handles of the pizza ovens clean and polished. Stones cleaned with no cracks or gaps. Working oven thermometer present. Ovens calibrated and functioning properly. Trays vacuumed daily.

  Yes

  No

  N/A

• Pizza Ovens - Grates, chains, and stones in working condition. Weekly and monthly being executed.

  Yes

  No

  N/A

• Pizza Hoods - Baffles present/ clean with lights working properly; scheduled maintenance completed.

  Yes

  No

  N/A

• Pizza Sanitation - Sanitizer bucket, 200ppm quat sanitizer. All towels in bucket

  Yes

  No

  N/A

• Pizza Sanitation - Squeeze bottles clean and labeled properly.

  Yes

  No

  N/A

Salad (3)

• Salad Specs - Observe the preparation and presentation of one of the following: Greek, Caesar, Elevated Cobb, or Enlightened.

  Yes

  No

  N/A

• Salad Specs - Observe the preparation, storage, and freshness of at least one type of cookie.

  Yes

  No

  N/A

• Salad Specs - Cookies properly displayed and labeled

  Yes

  No

  N/A

• Salad Specs - Observe the preparation and presentation of one of the following: Magic Mushroom soup

  Yes

  No

  N/A

• Salad Specs - Observe the preparation and presentation of Brownie Sundae

  Yes

  No

  N/A

• Salad Specs - Observe the preparation and presentation of one of the following: Spin Dip, Wings, or Avocado Smash (including spoons).

  Yes

  No

  N/A

• Salad Specs - Observe the preparation and presentation of one of the following: Cheese/garlic bread, or Pepperoni Cheese bread.

  Yes

  No

  N/A

• Salad Specs - Observe the preparation and presentation of one of the following: Bruschetta or Hypnotic Hummus.

  Yes

  No

  N/A

• Salad Make Line - On the Salad line, a calibrated probe thermometer available with a 60-day log of line checks; Updated.

  Yes

  No

  N/A

• Salad Make Line - Salad line clean and functioning properly. (underneath line, compressor housing, shelves, gaskets etc.)

  Yes

  No

  N/A

• Salad Make Line - Cooler at 40 degrees or below

  Yes

  No

  N/A

• Salad Make Line - Functioning hanging thermometers in all coolers

  Yes

  No

  N/A

• Salad Make Line - Cutting boards clean and in good condition. (no build up, mold, deep cuts or groves etc.)

  Yes

  No

  N/A

• Salad Make Line - All food storage bins NSF approved, clean, labeled, and using FIFO

  Yes

  No

  N/A

• Salad Make Line - Line Pans filled below the fill line

  Yes

  No

  N/A

• Salad Convection Oven - Convection oven working properly. (calibrated, clean with working fan, etc.) Bottom of the oven scraped out and clean. Racks clean and in good condition. (racks not rusting, etc.) Oven doors and windows clean. (doors polished, windows see through, etc.)

  Yes

  No

  N/A

• Salad Merry Chef - Merry Chefs clean and working properly

  Yes

  No

  N/A

• Salad Merry Chef - Merry Chef tools and utensils clean and in good condition

  Yes

  No

  N/A

• Salad Hoods - Baffles present and clean. All lights working properly.

  Yes

  No

  N/A

• Salad Sanitation - Sanitizer bucket in use, 200ppm quat sanitizer. All towels in bucket

  Yes

  No

  N/A

Hoagie (3)

• Hoagie Specs - Observe the preparation and presentation of one of the following: Italian or Havana Hoagie

  Yes

  No

  N/A

• Hoagie Specs - Observe the preparation and presentation of one of the following: Chicken and Cheese or Steak and Cheese

  Yes

  No

  N/A

• Hoagie Specs - Observe the preparation and presentation of one of the following: Tempeh or Avocado Hoagie

  Yes

  No

  N/A

• Burger Specs - Observe the preparation and presentation of the Ritz, Mel's, or Pizziola Burger; temperature correct for specified order.

  Yes

  No

  N/A

• Bread Specs - Approved bread being used.

  Yes

  No

  N/A

• Hoagie Make Line - On the hoagie line, a calibrated probe thermometer available with a 60-day log of line checks; Updated.

  Yes

  No

  N/A

• Hoagie Make Line - Hoagie line clean and functioning properly. (underneath line, compressor housing, shelves, gaskets etc.)

  Yes

  No

  N/A

• Hoagie Make Line - Cooler at 40 degrees or below with functioning hanging thermometer

  Yes

  No

  N/A

• Hoagie Make Line - A functioning flat top thermometer available

  Yes

  No

  N/A

• Hoagie Make Line - Cutting boards clean and in good condition (no build up, mold, deep cuts or grooves etc.)

  Yes

  No

  N/A

• Hoagie Make Line - All food storage bins NSF approved, clean, labeled, and using FIFO.

  Yes

  No

  N/A

• Hoagie Make Line - Lin Pans filled below the fill line

  Yes

  No

  N/A

• Hoagie Grill - Grill top clean and functioning properly. (calibrated, flat top not chipped or severely scratched, etc.) Catch pan present and maintained.

  Yes

  No

  N/A

• Hoagie Grill - Shelves under and around the grill clean and organized.

  Yes

  No

  N/A

• Hoagie Grill - Small wares in good condition. (shakers, bottles, spatulas, domes, weights etc.)

  Yes

  No

  N/A

• Hoagie Grill - Correct color coded spatulas in use/present

  Yes

  No

  N/A

• Hoagie Hoods - Baffles present/clean with all lights working properly.

  Yes

  No

  N/A

• Hoagie Sanitation - sanitizer bucket 200 ppm. All towels in bucket

  Yes

  No

  N/A

Prep (4)

• Prep Specs - Veggies for the salad line prepped fresh daily.

  Yes

  No

  N/A

• Prep Specs - All proteins prepped correctly.

  Yes

  No

  N/A

• Prep Specs - All cheeses prepped correctly. (Season Ricotta, Beer Cheese)

  Yes

  No

  N/A

• Prep Specs - All Sauces and mixes made correctly. (Bruschetta, Spinach Dip, Red Sauce)

  Yes

  No

  N/A

• Prep Specs - All Veggies prepped correctly. (Caramelized onions, Mushroom Trio)

  Yes

  No

  N/A

• Prep Specs - Par levels and rotation being executed. FIFO

  Yes

  No

  N/A

• Prep Specs - Most updated recipes and laminates in use

  Yes

  No

  N/A

• Prep Specs - Croutons prepped properly

  Yes

  No

  N/A

• Prep Specs - Correct build execution

  Yes

  No

  N/A

• Prep Station - Prep tables clean/organized, free of debris and in good repair.

  Yes

  No

  N/A

• Prep Station - Scales clean and available for proper portioning.

  Yes

  No

  N/A

• Prep Station - Deli slicer clean, working and free of food particles. (Setting for laminates available)

  Yes

  No

  N/A

• Prep Station - Pelican slicer clean, working and free of food particles.

  Yes

  No

  N/A

• Prep Station - Can opener clean, working and free of food particles. (No rust and working blade.)

  Yes

  No

  N/A

• Prep Station - Dicer clean, working and free of food particles. (No rust. Check between the handle and plate.)

  Yes

  No

  N/A

• Prep Station - Tomato slicer clean, working and free of food particles. (No rust)

  Yes

  No

  N/A

• Prep Station - Salad spinner clean and working properly.

  Yes

  No

  N/A

• Prep Station - Cutting boards clean and in good condition. ( no build up, mold, etc.) Stored vertically

  Yes

  No

  N/A

• Prep Station - Produce sink labeled, clean and used for produce only.

  Yes

  No

  N/A

• Prep Station - Outside of the ice machine clean and the vents dusted. Inside of the ice machine clean and free of build up. (no mold)

  Yes

  No

  N/A

• Prep Station - Ice buckets mounted properly; upside down.

  Yes

  No

  N/A

• Prep Sanitation - Sani bucket, 200ppm. All towels in bucket

  Yes

  No

  N/A

General Kitchen Sanitation (6)

• Dish - All utensils dried and stored correctly. No catch all buckets

  Yes

  No

  N/A

• Dish - Dish machine working with proper chemicals and clean inside/ out.

  Yes

  No

  N/A

• Dish - Shelves throughout the dish pit clean and in good repair. (no rust, chipped paint, mold build up etc.)

  Yes

  No

  N/A

• Dish - Dish machine broken down nightly.

  Yes

  No

  N/A

• Dish - Dishes stored properly. (air dry)

  Yes

  No

  N/A

• Dish - Silverware stored in a separate container with handles up.

  Yes

  No

  N/A

• Dish - Set up with the proper chemicals, clean and functioning. Sanitizer test strips present and being used. Quat Sanitizer at 200ppm.

  Yes

  No

  N/A

• Dish - Mops hung properly. Drain cover present and drain working properly. Mop sink clean and in good condition. Mop bucket clean.

  Yes

  No

  N/A

• Dish - Mops designated by FOH and BOH.

  Yes

  No

  N/A

• Dish - Approved chemicals being used. Chemicals being stored on the right shelf and away from all food product. Spray bottles labeled correctly based on their content.

  Yes

  No

  N/A

• Dish - Walls, floors under and behind Dish Area shelving clean

  Yes

  No

  N/A

• Freezer - Ceiling/walls clean and free of mold with all lights working properly.

  Yes

  No

  N/A

• Freezer - Floors clean and maintained (no broken tiles, chipped baseboards etc.)

  Yes

  No

  N/A

• Freezer - Condenser housing clean with condenser working properly.

  Yes

  No

  N/A

• Walk-in Cooler - Ceiling/ walls clean and free of mold. All lights working properly. <br>

  Yes

  No

  N/A

• Walk-in Cooler - Walk-in Condenser housing clean and condenser working properly. (no ice build up)

  Yes

  No

  N/A

• Walk-in Cooler - Functioning hanging thermometer. Walk-in at 40 degrees or below.

  Yes

  No

  N/A

• Walk-in Cooler - All Cold food storage bins NSF approved, clean, labeled, and using FIFO. Food stored properly within bins (no open bags)<br>

  Yes

  No

  N/A

• Walk-in Cooler - Sauce bucket clean inside/out and properly labeled. (no scoop stored inside)

  Yes

  No

  N/A

• Walk-in Cooler - Food Storage Hierarchy in use. (ex. raw steak not stored with ready to eat)

  Yes

  No

  N/A

• Walk-in Cooler - All thawing meat stored in red bus tubs only. Bus Tubs labeled

  Yes

  No

  N/A

• GF - Gluten free cart present, clean and organized. Correct Line Pans being used for the gluten free cart. (black line pans with gray lids & small wares in good condition..)

  Yes

  No

  N/A

• GF - Ingredients on the gluten free cart rotated daily and labeled.

  Yes

  No

  N/A

• GF - Gluten free procedures readily available to person making gluten free.

  Yes

  No

  N/A

• GF - Person making gluten free following the proper procedures. (washing hands, changing apron etc.)

  Yes

  No

  N/A

• GF - Only certified GF menu ingredients on the GF cart

  Yes

  No

  N/A

• Dry Storage - Shelves throughout dry storage clean and in good repair. (no rust, chipped paint, mold build up etc.)

  Yes

  No

  N/A

• Dry Storage - Walls, floors under and behind Dry Storage shelving clean

  Yes

  No

  N/A

• Dry Storage - All Dry food storage bins NSF approved, clean, labeled, and using FIFO

  Yes

  No

  N/A

• GKS - Proper Handwashing signage posted.

  Yes

  No

  N/A

• GKS - Gaskets clean and in good condition; Walk-in Cooler/Freezer doors and handles clean.

  Yes

  No

  N/A

• GKS - Ceiling tiles present, clean, and in good condition.

  Yes

  No

  N/A

• GKS - Trash cans in BOH clean.

  Yes

  No

  N/A

• GKS - All floors throughout the kitchen clean and in good condition.

  Yes

  No

  N/A

• GKS - Walls and baseboards throughout the kitchen clean and in good condition.

  Yes

  No

  N/A

• GKS - Hand sinks stocked and working.

  Yes

  No

  N/A

• GKS - Pipes and drains clean and working properly

  Yes

  No

  N/A

GM | Franchisee Leadership (4)

• GM / Leadership - Proof of 60 days of line checks (Bar and Cook's Line; Updated)

  Yes

  No

  N/A

• GM / Leadership - Management is actively leading staff

  Yes

  No

  N/A

• GM / Leadership - Manager is interacting and engaging with guests

  Yes

  No

  N/A

• GM / Leadership - All team members wearing gloves in food preparation areas

  Yes

  No

  N/A

• GM / Leadership - Manager/key employee scheduled and actively working outside expo during peak business hours

  Yes

  No

  N/A

• Problem Resolution - There are no open comments more than 48 hours old

  Yes

  No

  N/A

• Social Media - Location engaging their local community through Instagram and Facebook. (Minimum one post per week)

  Yes

  No

  N/A

• Training - Location maintains 50%+ overall completion rate on Shroom U Online

  Yes

  No

  N/A

• Training - All team members on duty have completed assigned position courses.

  Yes

  No

  N/A

• Training - All new hires have completed Shroom U Online requirements

  Yes

  No

  N/A

• Communication - Proof of weekly manager meetings-agendas, itineraries, etc.

  Yes

  No

  N/A

• Communication - Observe a Pre-Shift meeting

  Yes

  No

  N/A

• Labor Management - Are sales being forecasted and being applied when writing schedules?

  Yes

  No

  N/A

• Inventory - Inventory being performed.

  Yes

  No

  N/A

• Organization - Opening/Closing checklists used and followed

  Yes

  No

  N/A

• Cleaning | Organization - Location has a system for weekly and daily cleaning

  Yes

  No

  N/A

• Laminates / Materials - All current HGI build sheets and recipe laminates hanging and in use

  Yes

  No

  N/A

• POP/LTO - All POP material updated, displayed, and executed correctly.

  Yes

  No

  N/A

• Compliance - Current Grease Trap/ Grease Removal inspections/manifest

  Yes

  No

  N/A

• Compliance - Sanitaztion chemicals in-store and actively being used; Sanitizer and Peroxide.

  Yes

  No

  N/A

• Compliance - Servers dedicated 3-4 tables.

  Yes

  No

  N/A

• Pest prevention program in place. No signs of rodent activity, roach activity or flies present.

  Yes

  No

  N/A

• Food Safety - Current Health Department Score 95 or better/ Posted

  Yes

  No

  N/A

• Food Safety - MOD Serve Safe Certified

  Yes

  No

  N/A

• Food Safety - Icemaker, bin, and underneath cleaned and sanitized; Ice Machine Cleaning log in-use

  Yes

  No

  N/A

• Food Safety - All staff observed executing proper handwashing procedures.

  Yes

  No

  N/A

• Retail/Attire - Approved and well stocked House of Shrooms" retail display "

  Yes

  No

  N/A

• Retail/Attire - All employees in approved MM Teamwear uniform standards.

  Yes

  No

  N/A

• Retail/Attire - All managers in an approved MM Teamwear"

  Yes

  No

  N/A

• Retail/Attire - All BOH employees in approved MM Teamwear hat.

  Yes

  No

  N/A

Off-Premises

• Off-Premises - Location executing curbside.

  Yes

  No

  N/A

• Off-Premise - Curside parking easily identifiable.

  Yes

  No

  N/A

• Off-Premises - Location utilizing OlO Expo; Dedicated takeout tablet.

  Yes

  No

  N/A

• Off-Premises - Take-out area stocked.

  Yes

  No

  N/A

• Off-Premises - Take-out orders staged properly. (Hot food hot; Cold food cold)

  Yes

  No

  N/A

• Off-Premises Observation - (Pop the top; order validation, repeating orders)

  Yes

  No

  N/A

• Off-Premises - Approved to-go containers being used.

  Yes

  No

  N/A

• Off-Premises - Third-party stickers being used.

  Yes

  No

  N/A

• Off-Premise - Throttling at or above company standards.

  Yes

  No

  N/A

Inspection Recap

• Manager on Duty

  Sign