Are the floors swept and in good shape?
Is the sneeze guard glass clean?
Is the radio on with recent hits playing? If so is the content and the volume appropriate?
Are the dining room tables and chairs clean?
Is the front door glass and windows clean?
Are all garbage bins at 3/4 full or less?
Are all correct recycle containers present and being recycled properly?
Is the digital sign playing up to date and correct items?
Are the open signs on and in good repair?
Are all interior and exterior Mixed signage present and in good shape?
Is the chip rack clean and full? Are the chips rotated?
Is the bottled drink fridge clean and stocked? Are all items available and present? Is everything rotated?
Are the ceiling fans on and clean?
Is the HVAC interior temperature comfortable and around 70-74 degrees?
Are the windows and window sills cleaned?
Is the street appeal and outside patio clean and in good shape?
Are all the lights working? Are the light covers clean?
Are the walls, trim, paint and decor in good shape?
Does the "Nutritional Information" area have all correct and up to date allergy and nutritional information present?
Are all the correct fountain drinks, teas, and coffees available along with all necessary condiments for each?
Is there at least one baby changing table available in one or more of the bathrooms?
Are all storage, bathroom, and kitchen doors closed and out of the customers view?
Customer Area - Action Steps (Reference) -
Is all food below the line dated, FIFO, and stocked appropriately?
Is the chilled stainless steel bowl cooler present, labeled, and in good order?
Is the grill, oven, and proofer cleaned and well maintained?
Is the microwave/s cleaned inside and out? Underneath cleaned?
Is the soup hot well clean and with sufficient amount of water?
Are the dressing bottles and holders clean and the labels in good condition?
Is the Mix Station clean and in good shape?
Are the cutting boards in good condition?
Are the salt and pepper shakers and holder cleaned?
Are all appropriate eco friendly items being used and up to standards?
Is the register and printer area clean and organized?
Are all loyalty and gift cards present for customers?
Is the hand sink/s clean? Paper towel and soap stocked?
Is the triple sink clean and hooked up properly with 3 sink cleaning solution?
Are all proper distributor products being used and all products in the kitchen up to standards?
Are all cambros and lids in good repair?
Are all veggie slicers and dicers clean and properly stored?
Is the prep tables and shelves cleaned and organized?
Are all scales cleaned and properly stored?
Are all fridges and freezers clean and in good shape?
Are all temperatures acceptable for all refrigerators and freezers?
Are the dry stock shelves clean and organized?
Are all vents clean and in good repair?
Are the floors clean including under equipment?
Are the menu boards clean? Are the menu board lights working? All menu boards present?
Are all cleaning supplies properly stored?
Is the mop bucket and mop sink area clean? Is the mop hung up?
Problems with pests visible?
Is all food off the floor?
Service and Line Area - Action Steps (Reference) -
Is the drive thru properly staffed?
Are the employees taking the orders on the correct register?
Is the drive thru window clean?
Is the drive thru menu board in good condition and properly displaying all advertising material?
What is the Drive Thru sales goal?
Record drive thru or counter times:
Drive Thru - Action Steps (Reference) -
Are all fire extinguishers in date and properly stored?
Are security cameras in use at this property?
Are all storage rooms, kitchen, and bathroom doors closed from customers view?
Is the safe kept closed?
Are employees following all safety procedures?
Are ladders used and properly stored?
Are wet floor signs used and in good repair?
Are all council licenses posted?
Are the MSDS sheets posted with all cleaning products being labeled as well?
Is the first aid kit full and available for employees?
Safety and Security - Action Steps (Reference) -
Are all items on the line in the appropriate place and follow the correct flow?
Are employees following properly hand washing techniques? Proper glove usage?
Are all products properly dated? FIFO method used?
Are all items offered for sale?
Are all products fresh and appealing?
Is proper food waste tracking occurring and being tracked?
Are breadsticks being prepared correctly and fresh?
Are formulas being followed? Any over portioning or excessive waste?
Are all mixed made dressings made correctly?
Is the temp log filled out? Is the action plan being used when needed?
Is the sanitizer bucket filled with clean towels and water?
Food Prep and Food Safety - Action Steps (Reference) -
Are all employees in proper Mixed uniform including shirts, aprons, shoes, pant?
Are all employees wearing name tag and approved Mixed visor or cap?
Are all earrings and piercings proper?
Are all employees following proper grooming and facial hair policies?
Are all customers greeted within 3 secs?
Are employees up selling to every customer?
Are employees promoting the Mixed Rewards program while or after ringing up customers orders?
Is staffing levels and bench strength acceptable?
Are all employees friendly and demonstrating good customer service?
Are employee meals and drinks stored properly?
Were the employees focused on the guests? Everyone working together as a team?
Are table visits being done?
Is the staff utilizing correct stations on the line during peak and off peak times? Speed of service appropriate? Bottlenecks observed?
All customer comments are responded to within 3 business days of first contact from them?
Customer Service and Employee Performance - Action Items (Reference) -
Are all promotional materials and signage in place?
Toppings and dressings checklist in place and in correct spot?
Are both papered regular menus and catering menus available for customers to take?
Are there other businesses promotion items or hand written items in store that shouldn't be?
Are Mixed "Green Bags" available for sale and in the correct area?
Promotions - Action Items (Reference) -
Was there a pre shift meeting done today? Does everyone know the sales goal and what they are up selling for the day?
Are all necessary checklists being followed, including prep lists?
All menu pricing is correct and up to date with appropriate standards?
Are all necessary materials properly displayed on the communication board?
Complete and accurate sales and costs data is successfully being electronically submitted every week through an approved method?
Restaurant is accepting credit cards (MasterCard, Visa, and Discover at a minimum) through an approved integrated solution with the point of sale?
Restaurant is using most recent up to date point of sale and has all necessary updates for hardware and software?
Hours of operation are posted on or near the front entrance with an approved set of business hours posted?
Operations and Procedures - Action Items (Reference) -
Current 4 Week averages: Sales - COGS - Labor - Average Ticket - Customer Count - Sales Last Year -
Profits and Goals - Action Items (Reference) -
What are some helpful Mixed managers hints and items they could be working on?
What has changed with Mixed since the last visit?
What are the external facts effecting the store (good/bad)?
My top 3 mixellents:
Managers top 3 mixcellents:
My top 3 concerns:
Managers top 3 concerns:
What do the Managers and team members need to be complimented on or recognized for?
What did we see today and what does it mean?
What can they improve on and how do we do it before the next visit?
What does the manager need from me?
Summary of Contact Information: Name - Email - Phone -
- 90% or better to Pass : 89% or less Fail
- if inspection fails you'll have 31 days to correct and Pass new inspection
- Possible penalty and $500 fee if 2 inspections in a row fail