Information
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Document No.
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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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Location
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Personnel
My restaurant visit checklist
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1. Cleanliness opportunities @ Restrooms, Dinning Room and Drive thru.<br><br>Daily /weekly cleaning routine is used consistently <br><br>a. Restrooms enhancement.<br>
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2. Check HACCP book
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3. Observe guest service <br>Employees are communicating and working as a team with proper uniform
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4. TIP/TAP/TOP is happening
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5. Make sure that the restaurant is using: Blocker log, WSP chart and the Daily planner
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6. Observe cash handling procedure is being followed.<br>Please Check the Following; <br><br>a. cashiers are using their own register<br>b. Cash is enter in to the system.<br>c. all bills over $ 20 are in the slot box.<br>
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7. Cashier performance summary is being used at least weekly
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8. Check SOS and discuss opportunities with team
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9. Prep list is utilized correctly
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10. Built to chart is being used correctly and employees understand the chart
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11. Destroy food is counted and entered in the computer daily
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12. Loan and borrow is minimum and being logged
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13. Daily tracking is being used
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14. All fryers have acceptable oil(not overflowing) and have date information
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15. Season fries are portion & being used
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16. Observe that there is no excessive amount of food in the Grill, PHC and the Fryer station. <br><br>a. Cooked Bacon level is not too much (10/10) 4" (15/10) 6"<br>b. Meat Patty No more than 8 <br>c. Sausage Patty No more than 8<br>d. Fries, curly fries and tacos (compare with the build to chart)<br>
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17. Equipment cleanliness and Maintenance.<br><br>a. Spatulas<br>b. Toasters <br>c. Microwave <br>d. Behind the grill and Fryer <br>e. POU gaskets
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18. Back of the house / supply shelves / employee room and office are clean & organized
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19. Daily placement chart is used and breaks are circle
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20. Have manager and I write down what items to work on and schedule follow up.
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