Information

  • Restaurant Number

  • Restaurant Manager

  • PIC

  • Reason for visit

  • Conducted on

  • Prepared by

Cash

  • Is stand bank at correct amount for the restaurant including kiosk where applicable? (Refer to master sheet)

  • Stand bank verified and logged by shift ?

  • All drop box in working order and used for all $2, $20, $50 and $100 bills?

  • Is only the person assigned for the register working the register? (Pull receipt to verify)

  • Spot check coupons and voided orders (5) for proper handling.

  • Only PIC has the store keys? (Store keys not hanging or left laying around)

  • Items cancel under 8%?

  • Refunds/over rings under $50 per week?

  • Deposits taken to the bank every day by 2 PM?

  • Verify amount and date on deposit slips and bank receipts match?

Inventory

  • Are Monday counts accurate? (Spot check 5 items)

  • Item 1

  • Item 2

  • Item 3

  • Item 4

  • Item 5

  • Days on hand less than 10 days?

  • Destroyed food information entered into PC daily?

  • Daily tracking being posted and tracked daily?

DVR

  • Is DVR in working condition?

  • Are all cameras and monitors working, clear and at a proper angle?

  • Does DVR records at least 30 days and on motion detection?

  • DVR time matches PC/NCR time?

  • Spot check video by shift (6-2, 2-10 & 10-6) for any safety and/or security violations

  • Video surveillance decal properly display on door(s) and DT window (where required)?

  • Any suggestions to enhance security system?

Safety

  • Safety calendar/safety booklet is visible, monthly rolled out to EEs and signed before the 15th (must be retain for three years).

  • Is information on restaurant emergency action plan up to date and visible?

  • Are legal posters posted on break room and up to date?

  • Does the store have the proper safety equipment on hand and is it in good condition (face shield, goggles, apron, gloves and back belts - XS, S, M, L & XL)?

  • Is the ansul free of debris, obstructions and capped?

  • Employees wearing slip resistant shoes. Shoes are in proper state with no missing treads and properly covers foot?

  • Ask a minimum of 2 employees the following:

  • 1.-Where and how do you read the MSDS book?

  • 2.-Explain the robbery policy.

  • 3.-Where and how to use safety equipment (back belts, face shields and robber apron and gloves).

  • 4.-Where the fire extinguishers are located and what is each color use for?

  • 5.- where the ansul system is located and when do you use it?

  • Is first aid kit properly stocked per resource manual (inventory list) and posted and/or in kit?

  • Have all employees watched "work place violence" and "safety and security" videos on CBT?

  • Back door closed and locked?

  • Floor mats in front of all guest entry doors, lobby drink station and walk-in freezer (if applicable)?

  • Where applicable, floor mats in good condition (edges of floor mat are not curled)?

  • Wet floor signs not left out after floor dried and in use when floor is wet?

  • Does the PIC able to demonstrate proper way to shut off main breakers, gas and water valve?

Signature

  • Person in Charge:

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