Information

  • Store:

  • Select date

  • Manager In Charge

  • Store Manager

  • Evaluator Name

  • Hot Bag Count

  • 5 pie Bag Count

  • 10 pie bag Count

  • Carsign Count

Product

Great Pizzas

  • Pizza 1 Rim - Size - Portion - Placement - Bake. 4pts

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  • Pizza 2 Rim - Size - Portion - Placement - Bake. 4pts

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  • Pizza 3 Rim - Size - Portion - Placement - Bake. 4pts

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  • Pizza 4 Rim - Size - Portion - Placement - Bake. 4pts

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  • Pizza 5 Rim - Size - Portion - Placement - Bake. 4pts

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  • Dough Properly Managed. 5pts

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  • Oven baked sandwiches, pasta, & chicken prepared properly. 2pts

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  • Approved Product Procedures. 2pts

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  • All sides properly prepared. 1pt

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  • Adequate PRP to handle expected sales volume. 1pt

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  • Scales and portion job aids. 1pt

Service

  • Delivered on Time (DOT). 15pts

  • Actual DOT:

  • Out the Door (OTD)

  • Load Time. 5pts

  • Actual Load:

  • WOW Greeting. 2pts

  • WOW Driver at the Door. 2pts

  • Wow the Concern Role Play. 2 pts

Image

  • Team Members in Proper Uniform Attire. 3pts

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  • Grooming Standards Maintained. 3pts

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  • Store Interior Clean and in Good Repair. 3pts

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  • Customer Area and Customer View Clean and in Good Repair Outside. 3pts

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  • Outside Entry Area Clean. 2pts

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  • Baking Equipment Clean and in Good Repair. 2pts

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  • Hot Bags Clean, Functioning and in Good Repair. 2pts

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  • Signage and Menu board current, displayed correctly, clean & in good repair. 1pt

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  • Walk-in Clean and Working Properly. 1pt

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  • Makelines Clean and in Good Repair. 1pt

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  • Delivery Vehicles Represent a Positive Brand Image. 1pt

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Safety and Loss Prevention

  • Driver making drops and carrying less than $20. 1pt

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  • Caller Identification (Caller ID) and Security Callbacks Made. 1pt

  • Safe Utilized, Secure and In good repair. 1pt

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  • Front till in compliance with maximum <$150. 1pt

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  • Safety Belts/Equipment in Use and Driving Safely. 1pt

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Food Safety

  • Refrigeration and proper temperatures maintained. 3pts

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  • All products within shelf life. 3pts

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  • Proper cooking temps 165 end bake. 3pts

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  • Proper hand washing Procedures. 3pts

  • Sanitation procedures followed. 3pt

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  • Monthly pest control service in place

Extreme Violations Section

  • Dough: sheeted in use / Extremely under proofed / Expired 5+ days

  • Multiple expired products (non-dough) (5+ items)

  • Temperatures: Makeline / Walkin +8oC

  • Extremely dirty store / store in extreme disrepair

  • Extreme grooming / uniform issues

  • Other extreme violations

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.