My Restaurant Visit Checklist Revised 2015

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

My restaurant visit checklist

Friendliness

• 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-Fodor casual restaurant in this restaurant?

  Yes

  No

  N/A

• Observe cash handling procedure is being followed/Cashier performance summary is being used at least weekly<br><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>

  Yes

  No

  N/A

• Cleanliness opportunities @ Restrooms, Dinning Room and Drive thru.<br><br>Daily /weekly cleaning routine is used consistently <br><br>a. Restrooms enhancement.<br>

  Yes

  No

  N/A

• Is the restaurant using Blocker log, WSP chart and the daily planner?

  Yes

  No

  N/A

• Check SOS and discuss opportunities with team

  Yes

  No

  N/A

WELL TRAINED EMPLOYEES 20/20

• Add media

  Media

• CBT Station Certifications are completed for all employees

  Yes

  No

  N/A

• OJT Station Certifications are completed for all employees

  Yes

  No

  N/A

• CBT Station is 75%

  Yes

  No

  N/A

• Smoothie and Shake machine Certifications are up to date

  Yes

  No

  N/A

• Check HACCP book

  Yes

  No

  N/A

• Succession planning is happening in the restaurant

  Yes

  No

  N/A

• All minor work permits are completed and updated

  Yes

  No

  N/A

• Food Handlers Cards are up to date

  Yes

  No

  N/A

• The monthly safety topic has been cover and all documents are in file

  Yes

  No

  N/A

• The timekeeping acceptance report is in file with all the signatures for every month<br><br>-Please collect and take it to the office

  Yes

  No

  N/A

• Daily placement chart is used and breaks are circle

  Yes

  No

  N/A

Quality and Food Cost

• Built to chart is being used correctly and employees understand the chart

  Yes

  No

  N/A

• Prep list is utilized correctly

  Yes

  No

  N/A

• Destroy food is counted and entered in the computer daily

  Yes

  No

  N/A

• Loan and borrow is minimum and being logged

  Yes

  No

  N/A

• Daily tracking is being used

  Yes

  No

  N/A

• Season fries are portion & being used

  Yes

  No

  N/A

• 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>

  Yes

  No

  N/A

• All fryers have acceptable oil(not overflowing) and have date information

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

Physical Environment

• Completed restaurant PPI (physical plant inspection) with manager.

  Yes

  No

  N/A

• Back of the house / supply shelves / employee room and office are clean & organized

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• Add signature

  Sign