Information
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Personnel
My Monthly Restaurant Visit FY 2018 - 2019
Friendliness
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Observe guest service. <br>-GREET each guest with energy and enthusiasm.<br>-Warm welcome <br>-Great Energy<br>-Pleasant Smile<br>-Sincere attention<br><br>Employees are communicating and working as a team with proper uniform<br>Can you tell the difference from fast-Food or casual restaurant in this restaurant?
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Observe cash handling procedure is being followed.<br><br>Please Check the Following; <br><br>+1 Cashiers are using their own register.<br>+1 Cash is enter in to the BOH system<br>+1 Cashier summary report from previous week.<br>+1 All $50&$100 dollar bills are dropped immediately into the safe.<br>+1 Cash pulls are happening <br>
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Does the restaurant have a login system for tracking the following;<br>+1 voids/ refunds. Check current month.
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Cleanliness opportunities.<br><br>+1 Restrooms<br>+1 Dinning Room<br>+1 Drive thru (Dumpster area)<br>+1 Daily /weekly cleaning routine is used consistently <br><br><br>From the guest point of view
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Is the restaurant achieving our SOS goal of 60%<br><br>Based on previous week SOS performance*
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Training <br>+1 Training table is at 80% <br>+1 Shake Certification for all team leaders.<br>+1 Work station certifications are completed for all employees (Exclude manager)<br>Minors need Guest service & JIB Basics<br>+1 All employees on the training tablet match the employees on the schedule
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Check FSC log.<br>- Check 5 days if no mistakes, give the points <br><br>Only check 5 previous days*
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Succession planning is happening in the restaurant. <br><br>- Continuously interviewing, selecting and hiring. <br>1 for every 1,000 -2 = Total Employees<br><br><br>Must meet overtime guidelines under 8 hours per JIB period(ask daniela for previous period information)
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Is the restaurant in compliance from the previous week with their timekeeping.<br><br>Check the following <br>-Meals for employees over 6 hours<br>-Rest breaks <br><br>You can get this information from the weekly information report.
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All minor employees work permits are completed and updated. <br><br>*Please ask DM if there is an exemption.
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Food handlers cards are up to date, the restaurant has to be 100% in compliance. <br><br>*All employees must have a FH card including borrow employees.
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The monthly safety topic has been covered and all documents are on file.<br><br>+1 Calendar is on the current month.<br>+1 The training book has all signatures for the previous month matching schedule. <br>+1 Ask PIC about the safety topic from current month or previous month.<br><br>*If PIC has not being trained on current month ask about previous month.
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Daily tracking form is filed out.<br><br>*If need it the daily tracking from he previous week must be available.<br><br>You may verify on the sales forecasting*
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Daily placement chart is used and breaks are circled.<br>
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The timekeeping acceptance report is in file with all the signatures for every month starting with January 2018<br><br>*Must be up to date to previous pay period.
Quality and Food Cost
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Prep list is utilized daily.<br><br>- Current day<br>- Must write Inventory <br>- Must write how many more to prep
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Destroy food is counted and entered in the computer daily. <br>
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+1 Loan and borrow is being logged in the appropriate form(no stickers or other papers)<br>+1 Previous week SAP Report available and under -5 %<br>+1 Daily tracking of the 5 high negative Items
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Season fries are portioned & being used check the POU of immediate use.<br><br>*If need it validate by checking the trash can for baggies.
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Clean & Organized<br><br>+1 Back of the house(no boxes 📦 on the floor at the walk in freezer and Refrigetator)<br>+1 Supply shelves<br>+1 Employee room<br>+1 Office <br>
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Observe that there is no excessive amount of food on the grill, PHC, UHC and the fryer station. <br><br>+1 Cooked bacon level is not too much<br> (Follow built to chart )<br>+1 Meat Patty No more than the maximum allowed following built to chart <br> Sausage Patty No more than the maximum allowed following built to chart <br> <br>CHECK FRYER STATION<br><br>+1 Fries, curly fries and tacos (compare with the build to chart)<br>
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All fryers have acceptable oil?<br><br>+1 Not overflowing<br>+1 With the correct label on the job aid/ not expired <br>+1 Is the team filtering twice a day and its being track on the FSC (Except Jack 163,5370 &3297)<br>+1 Are the fryers being boil once per week and it's being tracked on the Daily Communication Form<br><br>For boiling out*<br>Must check the condition on the fryer vat, if you notice a lot of carbon build up please take picture.<br><br><br>
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Equipment cleanliness and maintenance.<br> <br>Check the following Items;<br><br>+1 Spatulas and toasters (if spatula is broken do not take the point)<br>+1 Butter wheel toaster no need to disassemble ( check the corners)<br>+1 Behind the grill and fryer ( no need to ask employees to move the grill or fryer)<br>+1 UHC/PHC<br>+1 Filters
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Freestyle Machine <br><br>+1 Is the Freestyle Machine free of alerts please excuse any alert under 24 hours<br>+1 No expired cartridges over 60 days in the Freestyle machine.<br>+1 No expired flavors on the shelves/back area? <br>
Physical Environment
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Have manager and I write down what items to work on and schedule follow up.<br><br>Please Email on the same date of inspection <br>1 per restaurant / 1 per month
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