Information
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Restaurant Number
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Restaurant Manager
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PIC
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Reason for visit
- Routine Visit
- Follow up Visit
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Conducted on
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Prepared by
Cash
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Is stand bank at correct amount for the restaurant including kiosk where applicable? (Refer to master sheet)
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Stand bank verified and logged by shift ?
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All drop box in working order and used for all $2, $20, $50 and $100 bills?
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Is only the person assigned for the register working the register? (Pull receipt to verify)
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Spot check coupons and voided orders (5) for proper handling.
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Only PIC has the store keys? (Store keys not hanging or left laying around)
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Items cancel under 8%?
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Refunds/over rings under $50 per week?
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Deposits taken to the bank every day by 2 PM?
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Verify amount and date on deposit slips and bank receipts match?
Inventory
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Are Monday counts accurate? (Spot check 5 items)
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Item 1
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Item 2
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Item 3
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Item 4
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Item 5
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Days on hand less than 10 days?
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Destroyed food information entered into PC daily?
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Daily tracking being posted and tracked daily?
DVR
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Is DVR in working condition?
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Are all cameras and monitors working, clear and at a proper angle?
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Does DVR records at least 30 days and on motion detection?
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DVR time matches PC/NCR time?
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Spot check video by shift (6-2, 2-10 & 10-6) for any safety and/or security violations
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Video surveillance decal properly display on door(s) and DT window (where required)?
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Any suggestions to enhance security system?
Safety
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Safety calendar/safety booklet is visible, monthly rolled out to EEs and signed before the 15th (must be retain for three years).
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Is information on restaurant emergency action plan up to date and visible?
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Are legal posters posted on break room and up to date?
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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)?
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Is the ansul free of debris, obstructions and capped?
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Employees wearing slip resistant shoes. Shoes are in proper state with no missing treads and properly covers foot?
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Ask a minimum of 2 employees the following:
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1.-Where and how do you read the MSDS book?
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2.-Explain the robbery policy.
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3.-Where and how to use safety equipment (back belts, face shields and robber apron and gloves).
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4.-Where the fire extinguishers are located and what is each color use for?
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5.- where the ansul system is located and when do you use it?
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Is first aid kit properly stocked per resource manual (inventory list) and posted and/or in kit?
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Have all employees watched "work place violence" and "safety and security" videos on CBT?
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Back door closed and locked?
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Floor mats in front of all guest entry doors, lobby drink station and walk-in freezer (if applicable)?
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Where applicable, floor mats in good condition (edges of floor mat are not curled)?
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Wet floor signs not left out after floor dried and in use when floor is wet?
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Does the PIC able to demonstrate proper way to shut off main breakers, gas and water valve?
Signature
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Person in Charge: