Title Page
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Conducted on
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Shift Runner:
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Team Member:
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How is the TM, what station are they working?
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Does the TM know the current store performance & where to find it?
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Does the TM know about new promotions?
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Is the TM wearing the correct uniform and has gloves on? Fries NA
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When should gloves be changed
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What is the correct procedure when cooking fries?
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How long do fries hold for?
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Get TM to talk you through the EPCS screen, do they know what flashing and consistent colours mean?
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When should you waste from the EPCS screen?
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When should the TM shake the fries basket once dropping fries?
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How long must we leave between dropping one bag and then another in the MOH fryers?
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How long do we drain product over fryers?
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What is meant by peak time and off peak time?
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How long can we keep product on chute?
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Get TM to make a ricebox/promo item. Attach photo evidence*
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Check dates in burger station drawer, FIFO being followed?
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Get TM to explain FIFO Management
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When should we Wash hands and the correct procedure for this followed? Observe
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Is the TM communicating well? FOH/BOH
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Does the TM know hold times for Rice/Lettuce/Cheese
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Is the lettuce hold under/over filled? Meeting temp between 1-5c
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Bun defrost/sauces all labelled?
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How can we notify FOH staff which burgers are special? (Clam)
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Is the TM aware of how to store bacon?
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Get TM to explain what it is meant by cross contamination, is there any signs in MOH?
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Are all tongs/burger equipment clean?
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MOH Floor free of rubbish/spillages?
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Sanitiser bucket filled? Clothes present?
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Get TM to name what PPE we have, when we use Green Gloves?
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What level is not wearing Green Gloves on ROCC?
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All freezers stocked correctly?
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How do you & TM feel this went, and what can we coach for next time
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Team Member Signature
