Mellowed Out - Inspection 2.2

• 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

Inspection Recap

• This inspection has 14 days for the action plan to be submitted by the franchisee before it will be archived as incomplete. 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.<br>

  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<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 Washing

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Patio- Server Stations cleaned and organized

  Yes

  No

  N/A

• Patio- Tables and chairs clean and well maintained. (no rust, umbrellas in good repair, etc.)<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- Are kept 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- Stools clean and the upholstery in good repair.<br>

  Yes

  No

  N/A

• Bar Seating Area- TV's, Ceilings and vents clean and dusted.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Compliance- Correct LBW menu in place

  Yes

  No

  N/A

• Compliance- Draft and Bottle Beers <br>

  Yes

  No

  N/A

• Compliance: Wine<br>

  Yes

  No

  N/A

• Compliance- Liquor <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 beer 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- All natural, fresh, and approved juices and mixers being used.<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<br>

  Yes

  No

  N/A

• Compliance- Observe the bartender carding guests<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- 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- Coolers exteriors and vents must be clean.<br>

  Yes

  No

  N/A

• Inside Bar- Necessary garnishes available and in 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 Training- Has the bartender on duty completed the required bar section of Shroom U online? <br>

  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

FOH (7)

• Host- Front door clean 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 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.<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 and in good condition<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Flushrooms- Free of odor.<br>

  Yes

  No

  N/A

• Flushrooms- Clean and lockable stall partitions and floors clean<br>

  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- Each stall stocked with toilet paper.<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<br>

  Yes

  No

  N/A

• Service Stations- All trash cans/receptacles in stalls, cleaned and lined.<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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dining Room- Table set ups in place, clean, and balanced.<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.<br>

  Yes

  No

  N/A

• Atmosphere- Lighting Appropriate <br>

  Yes

  No

  N/A

• Atmosphere- TVs on either sports or news and clean.<br>

  Yes

  No

  N/A

Service - Hospitality (4)

• 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 - Server Introduction. (name and drink menu)<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 - Did the server suggest a specific bar drink?<br>

  Yes

  No

  N/A

• Steps of Service - Educate Guest about the "Mellow Way".<br>

  Yes

  No

  N/A

• Steps of Service - Observe 4 separate table greets. Did they suggest a 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

• 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 - Refills brought before guests request for them.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Steps of Service - Did they suggest a 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

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

  Yes

  No

  N/A

Pizza (4)

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

  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: Funky Q or Buffalo Chicken Pizza <br>

  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 60 day log of line checks.

  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 Hoods - Baffles present/ clean with lights working properly.

  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 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, Tortilla or Tomato Bisque.

  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 Meatball Trio.

  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 Hummus

  Yes

  No

  N/A

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

  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, Mushroom Club, or Avocado

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Buger Specs - Observe the preparation and presentation of the Ritz Burger

  Yes

  No

  N/A

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

  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, Mushroom Trio, Red Sauce)

  Yes

  No

  N/A

• Prep Specs - All Veggies prepped correctly

  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 - Roasted Potatoes 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.

  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 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.

  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

  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 Leadership (4)

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

  Yes

  No

  N/A

• GM / Leadership - Management is actively and positively 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

• GM / Leadership - All promo posters are laminated or framed

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  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 - Weekly inventory performed

  Yes

  No

  N/A

• Organization - Opening/Closing checklists used and followed

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  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 - Ice maker and bin cleaned and sanitized

  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 House of Shrooms" apparel/shirt"

  Yes

  No

  N/A

• Retail/Attire - All managers in an approved House of Shrooms"

  Yes

  No

  N/A

• Retail/Attire - All BOH employees in approved House of Shrooms" hat"

  Yes

  No

  N/A

Inspection Recap

• Manager on Duty

  Sign