MZK DM STRUCTURED VISIT

• DM STRUCTUREC VISIT

• Visit Type

  Regular

  Follow up

• Restaurant Number

• Add location
  Address

• Restaurant Manager

• Manager on Duty

• Conducted on

  Date

• Prepared by

• SHOP TYPE

  Select Breakfast Lunch Snack Dinner Late Night

  • Breakfast
  • Lunch
  • Snack
  • Dinner
  • Late Night

• FOLLOW UP DATE

  Date

GUEST SERVICE

• Greeted within 3 seconds consistently both on D/T & F/C

  Yes

  No

  N/A

• Did the employee state her/his name Clearly

  Yes

  No

  N/A

• Did the employee suggestive sell or upsell (Smart Selling Techniques Followed)

  Yes

  No

  N/A

• Did the employee ask "Do I have your order correct on the screen" on D/T.

  Yes

  No

  N/A

• Provided a total and asked to pull forward with a PLEASE &THANK YOU?

  Yes

  No

  N/A

• Greeted within 3 seconds at the window?

  Yes

  No

  N/A

• Order was repeated before collecting?

  Yes

  No

  N/A

• Drink was provided right after accepting payment?

  Yes

  No

  N/A

• Provided a receipt with change ?

  Yes

  No

  N/A

• Offered condiments, and given napkins?

  Yes

  No

  N/A

• Was asked "How was your EXPERIENCE today?"

  Yes

  No

  N/A

• Was thanked and invited back (A Parting Phrase is Used with a Smile)?

  Yes

  No

  N/A

• Total time less than 4 minutes?

  Yes

  No

  N/A

• Order was 100% accurate?

  Yes

  No

  N/A

• Proper bagging procedures were followed? Product Hot, Fresh, and Presented well?

  Yes

  No

  N/A

• SAMPLING SYSTEM IN PLACE, APOLOGIZED TO ALL GUESTS WITH A LONG WAIT

  Yes

  No

  N/A

• All Guest Service Employees Certified on Guest Service Every Month - Documentation Available?

  Yes

  No

  N/A

• Are the Phrases; Thank you & Please Utilized Throughout the Guest Transaction Process?

  Yes

  No

  N/A

• Hours of Operations are properly displayed?

  Yes

  No

  N/A

• Employee Name

Make observations on the following guest service procedures throughout your visit.

• Guest are being greeted within 3 seconds at the front counter?

  Yes

  No

  N/A

• Employee is friendly, engaging and smiling and in proper uniform?

  Yes

  No

  N/A

• Employee suggestive or upsell to each guest?

  Yes

  No

  N/A

• Employee repeated order before collecting?

  Yes

  No

  N/A

• Employees wait at the counter for guest to pick-up order and offer appropriate parting comment?

  Yes

  No

  N/A

• Employee thanked and invited customer back?

  Yes

  No

  N/A

• "Table Touching" is conducted when appropriate?

  Yes

  No

  N/A

• All employees are in proper uniform. Hair ties, shirts tucked in, belts, name tags, shoes for crews, etc.

  Yes

  No

IMAGE - OUTSIDE

• Hours of Operation Posted on D/T and on Front End - Appearance is neat and Professional

  Yes

  No

  N/A

• Was the parking lot and drive thru lane clean upon arrival?

  Yes

  No

  N/A

• Are the OCS, menu boards and directional Signs Clean & Menu Panels Properly Aligned

  Yes

  No

  N/A

• All Lights; soffit, pole, Directional & Pole lights working?

  Yes

  No

  N/A

• Missing or Broken Lights:

• Drive-thru pad and window area is clean and organized?

  Yes

  No

  N/A

• Dumpster area clean, lids closed, recycle boxes broken down, pallets secured?

  Yes

  No

  N/A

• Sidewalks are clean and in good repair - NO GUM BUILD UP OR EXCESSIVE DEBRIS

  Yes

  No

  N/A

• Windows, window ledges and doors are clean

  Yes

  No

  N/A

• Is proper POP displayed and in good Condition No handwritten signage? POP is on top left corner of the window?

  Yes

  No

  N/A

IMAGE - DINING ROOM

• Music is on and at an appropriate level?

  Yes

  No

  N/A

• Sight Lines Clean & No Visible Piled up Boxes by Back Door?

  Yes

  No

  N/A

• Dining room is at an appropriate temperature?

  Yes

  No

  N/A

• Tables and chairs are clean and organized?

  Yes

  No

  N/A

• Dining Room Trash Cans Clean Inside (Move Liners and Check for Debris & Smell)

  Yes

  No

  N/A

• Ceiling vents are clean?

  Yes

  No

  N/A

• Drink station is clean and stocked & Drink Nozzles Clean (Check Two Dispensers each on D/T and in Dining Room)

  Yes

  No

  N/A

• Floors and baseboards are clean?

  Yes

  No

  N/A

• High Chairs Clean - Around, Under and Safety Belt in Good Condition

  Yes

  No

  N/A

• Nutritional Poster is Posted & Nutritional Guides Available

  Yes

  No

  N/A

• Menu Boards have no light leaks, Lights Working, POP is Placed with NO Bubbles on Windows

  Yes

  No

  N/A

• All lights are working inside the restaurant?

  Yes

  No

  N/A

• Are fixtures clean in working conditions?

  Yes

  No

  N/A

• Is Proper POP Displayed and in Good Condition. No Handwritten Signage in the Restaurant. POP is on the Top Left Corner of the Window

  Yes

  No

  N/A

• Yes

  No

  N/A

IMAGE - RESTROOMS

• Restrooms are cleaned and stocked - walls, baseboards, sinks, under soap dispenser, behind commodes, Wall Under the Soap Dispenser Clean

  Yes

  No

  N/A

• Restrooms are free of graffiti?

  Yes

  No

  N/A

• Ceiling vents are clean

  Yes

  No

  N/A

• Restrooms are free of bad/unpleasant odors?

  Yes

  No

  N/A

• Floors and coves in clean and in good condition?

  Yes

  No

  N/A

• Walls clean and in good condition?

  Yes

  No

  N/A

• Are fixtures clean in working conditions?

  Yes

  No

  N/A

MAINTENANCE & REPAIR LIST - OUTSIDE, DINING ROOM & RESTROOMS

• Outside elements are in good repair?

Outside

• Outside Items

  Media

• Item

• Dining room elements are in good repair?

Dining Room and Restrooms

• Item

• Add media

  Media

• Restroom elements are in good repair?

Dining Room and Restrooms

• Item

• Add media

  Media

FOOD SAFETY

• Handwashing is Observed with Hot water (100°F) & Proper Handwashing is Followed Throughout the Visit

  Yes

  No

  N/A

• HEALTH INECTION ISSUES CORRECTED -INSPECTION POSTED

  Yes

  No

  N/A

• Shake/Smoothie Machines clean,Cup for Spindle Present with Sanitizer, Carburetor Tube Clean

  Yes

  No

  N/A

• Shake Brushes Present & Stored in an Approved Container & CLEAN (Inspect them)

  Yes

  No

  N/A

• TIME CONTROL: All Products Marked, Dated & Rotated Properly (Labels Present)

  Yes

  No

  N/A

• TEMP CONTROL: All equipment Maintaining Proper Temperature (HOT & COLD)

  Yes

  No

  N/A

• CROSS CONTAMINATION & NO BARE HAND CONTACT

  Yes

  No

  N/A

• No Employee W/Illness @ Work, No Unapproved Jewelry & Wounds Bandaged. No Fake Nails or Nail Polish on Nails

  Yes

  No

  N/A

• No Pests Observed, Pest Report is Posted and all Issues on the Report Addressed

  Yes

  No

  N/A

• Ice Machine is Clean; inside, Between Gaps & Outside

  Yes

  No

  N/A

• HACCP is updated and properly completed for past 5 days?

  Yes

  No

  N/A

• Working thermometer available with backup Present in the Restaurant

  Yes

  No

  N/A

• PIC Knows How to Properly Calibrate the Thermometer?

  Yes

  No

  N/A

• PIC is physically able to demonstrate how to properly take critical temps of fryer, POU, walk ins, rice, fish, shake machine, smoothie machine, grill and patties?

  Yes

  No

  N/A

• PIC able to communicate how to properly take corrective actions (if needed) after taking temps.

  Yes

  No

  N/A

• Proper grill procedures being followed? Final flip and visual checks done Throughout the Visit

  Yes

  No

  N/A

• Hand wash timer is on and running at all times?

  Yes

  No

  N/A

• Proper hand washing observed? Ask newest member of the team to demonstrate.

  Yes

  No

  N/A

• Complete, washed and air dried set of back up utensils available at all times & Stored in the Kitchen for Immediate Rotation

  Yes

  No

  N/A

• Chemicals properly storage?

  Yes

  No

  N/A

• PIC name

FOOD QUALITY - KITCHEN & FRYERS

• Cook & Discard Times on Grill, Fryer and Microwaves for Different Products are Accurately Programmed

  Yes

  No

  N/A

• Salads Assembled, Portioned Properly & they Appear Fresh and not Expired

  Yes

  No

  N/A

• All Set Ups are Available and Properly Labeled

  Yes

  No

  N/A

• Proper grill/assembly procedures being followed?

  Yes

  No

  N/A

• Saucing Procedures on Sandwiches are Properly Followed (Three Rings Covering the Bun - Observe 3 Different Times)

  Yes

  No

  N/A

• Proper timers are in use on products, All Labels are Current, All Products Stored Properly (Hot & Cold)

  Yes

  No

  N/A

• Bacon procedures followed, prep adequate, Reflects Build to Charts & Crispy

  Yes

  No

  N/A

• Products in assembly station within standards - look fresh, assemble and held properly?

  Yes

  No

  N/A

• Ice Tea Containers in the Lobby have Labels & Tied

  Yes

  No

  N/A

• Proper egg procedures followed for cooking scrambled and fried eggs? Ask employee to demonstrate.

  Yes

  No

  N/A

• All Grill proteins look appealing, cook and stage properly.

  Yes

  No

  N/A

• Burger seasoning chart posted and grill employee demonstrates proper seasoning technique.

  Yes

  No

  N/A

• All buns are within proper dates, properly toasted and meeting quality standards?

  Yes

  No

  N/A

• Fryer products look appealing, cook and stage properly.

  Yes

  No

  N/A

• Oil quality up to standards- White Pages in HACCP are Completed?

  Yes

  No

  N/A

CLEANLINESS STANDARDS - KITCHEN/FRYER

• Behind and under equipment is clean, grill flue is clean, hood vents are clean?

  Yes

  No

  N/A

• Grill is clean top to bottom and looking like a shiny fire engine?

  Yes

  No

  N/A

• All toasters clean, belts changed, and maintained correctly?

  Yes

  No

  N/A

• Protein holding cabinet and microwaves clean and well maintained?

  Yes

  No

  N/A

• Grill Presses Clean; No Carbon Build up Visible

  Yes

  No

  N/A

• Gaskets on All POUs and Walk-Ins Clean and in Good Condition

  Yes

  No

  N/A

• PHC, Pass Through, AFW, Fry Dump Station (Stainless Around), etc. Clean

  Yes

  No

  N/A

• Fryers Cold Soaked and No Apparent Carbon Build up or Grease Build up Visible

  Yes

  No

  N/A

• Batch Toaster Clean; Spatulas, Crumb Trays, Sponges & Spatulas are Stored in the Standby Chamber When not in Use

  Yes

  No

  N/A

• All Toasters Clean, Belts Changed as Necessary, Teflon clean and Maintained Properly

  Yes

  No

  N/A

• Protein Holding Cabinets & Microwaves Clean and Well Maintained

  Yes

  No

  N/A

FOOD QUALITY - PREP

• Salads are of good quality and properly dated?

  Yes

  No

  N/A

• Setups weights are accurate? Spot check one of each setup for weight and quality and meet visual specifications per job aid.

  Yes

  No

  N/A

• No expired product? Proper dates and product rotation?

  Yes

  No

  N/A

• Prep conducted on a clean/sanitized surface?

  Yes

  No

  N/A

• Employee working on only one product at a time?

  Yes

  No

  N/A

• Products are being put back into refrigeration before 15 min?

  Yes

  No

  N/A

• All products being properly defrosted?

  Yes

  No

  N/A

• All produce meet visual checks?

  Yes

  No

  N/A

• All products were available for our guests?

  Yes

  No

  N/A

CLEANLINESS - PREP / BOH

• Stored dishes are clean and organized? Dish and prep area clean and organized

  Yes

  No

  N/A

• Break room is clean, organized and inviting? CBT is working, Chair Present in Good Condition

  Yes

  No

  N/A

• Dry storage is clean and organized? Walk in and freezer clean and organized?

  Yes

  No

  N/A

• Mop sink and mop area clean and organized?

  Yes

  No

  N/A

• Floor, drains and ceilings are clean and in proper condition?

  Yes

  No

  N/A

• Walls and vents are clean and in proper condition?

  Yes

  No

  N/A

• Inspect for pest activity / potential concerns?

  Safe

  At Risk

  N/A

• Notes -Miscellaneous - Other

MAINTENANCE & REPAIR LIST - KITCHEN, FRYER, PREP & BOH

• Kitchen / Fryer elements/equipment are in good repair?

Kitchen

• Item

• Add media

  Media

• Prep elements/equipment are working properly and in good repair?

Equipment

• Item

• Add media

  Media

JIB & COMPANY REQUIREMENTS

• INVOICES, SALES, LABOR, ETC. TRACKED AND UP TO DATE ON THE MZK COMPUTER

  Yes

  No

  N/A

• Mgr Schedules Verified; 10am - 8pm Shifts & Dinner & Late Night Shifts are Properly Staffed

  Yes

  No

  N/A

• 15 Min Timer is Programmed, Running and Used to Effectively Check the Entire Restaurant (Travel Path)

  Yes

  No

  N/A

• Is the store properly staffed for the rush today? Positioning Chart & Rush Ready Checklists are Used?

  Yes

  No

  N/A

• Build to charts are updated and in use? (Highlighted and crossed out)

  Yes

  No

  N/A

• Prep list is utilized daily? Prep job aids posted and readily available?

  Yes

  No

  N/A

• Communication board is set up & Updated - Goals Posted

  Yes

  No

  N/A

• Schedule posted on time and adequate part time staff to cover the needs of the business - One Weekend & Sunday Shift

  Yes

  No

  N/A

• Previous Pest & Health Inspection posted and violations have been corrected?

  Yes

  No

  N/A

• Non-negotiables sign off sheet or job aid available?

  Yes

  No

  N/A

• CLEANING & Equipment maintenance chart available and in use?

  Yes

  No

  N/A

• First Aid Kit Available & Stocked

  Yes

  No

  N/A

• Oil calendar filled out, executed properly and understood by team?

  Yes

  No

  N/A

• Time Edits Documented Properly with Employee Signature (Check the Time Keeping & for Proper Documentation)

  Yes

  No

  N/A

JOB AIDS

• Food safety cards available?

  Yes

  No

  N/A

• Prep set up job aids?

  Yes

  No

  N/A

• Assembly job aids - breakfast and lunch?

  Yes

  No

  N/A

• Batch toaster job aid?

  Yes

  No

  N/A

• Defrost and hold times

  Yes

  No

  N/A

• Fryer filtering job aid?

  Yes

  No

  N/A

• Fryer product quality job aid?

  Yes

  No

  N/A

• Laminated certifications and best practices?

  Yes

  No

  N/A

• Portioned weights job aid?

  Yes

  No

  N/A

• Sourdough and artisan bread job aid?

  Yes

  No

  N/A

• Taco acceptability chart job aid?

  Yes

  No

  N/A

• Say yes to the guest - DT and Front Counter job aids?

  Yes

  No

  N/A

SAFETY & SECURITY

• No Standing Water Present in Any Part of the Restaurant

  Yes

  No

  N/A

• Approved Safety Equipment for Fryers Available and Stored Properly

  Yes

  No

  N/A

• Safe & Back Door Locked & CO2 Tank Chained

  Yes

  No

  N/A

• Employees Wearing Slip Resistant Shoes

  Yes

  No

  N/A

• No Safety Hazards in the Restaurant & Wet Floor Signs Present

  Yes

  No

  N/A

• Safety Notes Posted, MSDS Sheets Updated & Signed

  Yes

  No

  N/A

• Floors Deck Brushed & Appear Dry

  Yes

  No

  N/A

• Liquid Manifest is on File

  Yes

  No

  N/A

MANAGEMENT DEVELOPMENT

• PIC is Certified, HACCP knowledgeable on Jack's systems

  Yes

  No

  N/A

• Crew Training in Place, Succession Planning in Place

  Yes

  No

  N/A

Restaurant Focus Area Follow-up (root causes and action plan) - (list the JIB Systems that were not used effectively)

• Guest Service

• Cleanliness

• Food Safety

• Food Quality

• JIB & COMPANY SYSTEMS

INTERACTION WITH THE MANAGER

• Weekly Food Cost/PTD Food Cost/Last Month Food Cost and What Systems in Place to Fix the Food Cost Issues?

  Yes

  No

  N/A

• Labor Over/Short and Over Time Issues in the Restaurant - Staffing Needs - How Many New Employees we need and by When?

  Yes

  No

  N/A

• Weekly Ranking Issues; Purchases, Destroy Percent, Supplies, Speed, Over Rings, Cancels, Mgr Meals, Coupons, Etc

  Yes

  No

  N/A

• VOG B2Box, Friendliness, Cleanliness, Quality and Speed Categories and No. of Compalints in the Last 30 Days

  Yes

  No

  N/A

• Safe Verified - Issues with Safe, Cash Policies and Today's Cash Observations

  Yes

  No

  N/A

• Describe the Follow up Items and Date Here

  Yes

  No

  N/A

Signature

• Person in Charge:

  Sign