Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Facilities-Upon Arrival

  • Outside entrance is clean, well kept and welcoming

  • Tension barriers are used with high volume to ensure a formal line

  • Trash is emptied when full

  • Flowers are alive, no dead weeds

  • Tables and chairs are in good condition

  • Marquee or digital sign is in working order, correct and up to date movies are displayed

  • Building neon is working and turned on and off at appropriate times

  • No foul odors are present

Facilities-Lobby/Waiting Area

  • All lights are on and working properly

  • Music on, set to an appropriate level, station set to a guest appropriate station

  • Televisions on, set to an appropriate station, volume at an appropriate level

  • Floors, walls and ceiling are clean, free of dirt, dust and residue

  • Fixtures and furniture are clean, free of dirt, residue and gum

  • All posters and ad material is up to date, and displayed professionally

  • No foul odors are present

Facilities-Restrooms

  • All lights are on and working properly

  • Mirrors are clean and streak free

  • Counter is clean and free of water

  • Floors, walls, partitions and ceiling are clean, free of dirt, dust, or residue

  • Paper towel dispensers and soap dispensers are in good working order and are properly stocked

  • No foul odors are present

Facilities-Box Office

  • All lights are working properly

  • Floors, walls, and ceiling are clean, free of dirt residue and gum

  • Windows are clean and streak free

  • Counter is free of clutter, everything has a specified place and looks visibly pleasing

  • All posters and ad material is up to date, and displayed professionally

  • Movie times are correct and up to date

  • Microphones work and are in good condition

  • Ticketing terminals work and are in good condition

  • No foul odors are present

Facilities-Bar

  • All lights are on and working properly

  • Televisions on, set to an appropriate station, volume at an appropriate level

  • Floors, walls, and ceiling are clean, free of dirt, dust, or residue

  • Fixtures and furniture are clean, free of dirt, residue and gum

  • Wine and beer are properly displayed

  • All posters and ad material is up to date, and displayed professionally

  • Bar top is clean and free if dirty dishes, water and clutter

  • Menus are available to the guest

  • Equipment is in good condition and working correctly

  • Sodas are calibrated correctly - Brix kit is used and available for verification

  • Ice scoop is used when filling cups with ice, stored properly

  • Guest greeted promptly with a smile when approaching e bar

  • Glassware is clean, spotless, dry and in an appropriate place

  • Ice cream machine is clean, working properly and has enough product for volume

  • Supply levels (glassware, buckets, ect) are adequate for business

  • Bar terminal works and is in good condition

  • No foul odors are present

Facilities-Theatres

  • All lights are on and working properly and set to the correct level

  • Floors, carpets, walls, and ceiling are clean, free of dirt, dust, or residue

  • Track lighting is illuminated

  • Back takes are organized, stocked, free of dishes, and clean

  • Sanitizing & Cleaning materials are available and labeled correctly

  • Chairs are clean, in good condition, armrests work properly, and properly bolted to the ground

  • Tables are clean, in good condition, and are properly bolted to the ground

  • Tables are stocked with Menus, paper and sharpened pencils and pens have ink

  • Menus are up to date, clean, in good shape and properly displayed

  • No foul odors are present

Facilities-Expo

  • All lights are on, covered and working properly

  • Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  • Sanitizing & Cleaning materials are available and labeled properly

  • Tables are clean, in good condition, and are free of food debris

  • Steam wells are clean, in good condition, and are free food debris

  • Warmers are in good condition, working properly and holding correct temperatures

  • Shelves are clean, in good condition and are free of food debris

  • Coolers are holding proper temperature and are in good working order, with thermometer

  • Coolers are clean, no food debris or standing water

  • Drinks have lids and are all below product

  • Hand sinks are clean, stocked, and in good working condition

  • Utensils are in good working order, present and used

  • Plateware is in good condition, stocked, clean and stored in a sanitary way

  • Plateware matches the corresponding food per build book

  • No foul odors are present

Facilities-Kitchen

  • All lights are on, covered, and working properly

  • Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  • Sanitizing & Cleaning materials are available and labeled properly

  • Tables are clean, in good condition, and are free of food debris

  • Shelves are clean, In good condition, and are free of food debris

  • Coolers are holding proper temperature and are in good working order, with thermometer

  • Coolers are clean, no food debris or standing water

  • Fryer is in good condition, working properly, and holding correct temperature

  • Flat-top is in good condition, working properly, and holding correct temperature

  • Pizza oven is in good condition, working properly, and holding correct temperature, cleaned regularly

  • Dough Mixer is in good condition, working properly, and has all the attachments

  • Slicer is in good condition, working properly, and has all the attachments

  • Dough Roller is in good condition, working properly, and has all the attachments

  • Range is in good condition, all burners and oven light work properly, and cleaned regularly

  • Drinks have lids and are all below product

  • Hand sinks are clean, stocked, and in good working condition

  • Utensils are in good working order, present and used

  • Plateware is in good condition, stocked, clean and stored in a sanitary way

  • Plateware matches the corresponding food per build book

  • All Builds and Recipes are current

  • No foul odors are present

Facilities-Dish/Dry Storage Cleanliness

  • All lights are on, covered, and working properly

  • All lights are on, covered, and working properly

  • Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  • Sanitizing & Cleaning materials are available and labeled properly

  • Tables are clean, in good condition, and are free of food debris

  • Shelves are clean, In good condition, and are free of food debris

  • Items are labeled with the date they were received

  • Product has the correct rotation FIFO

  • Dish machine is clean, in good condition, and water is changed out every 2 hours

  • Clean dishes are stored in a sanitary way

  • Dirty dishes are stacked and organized

  • Proper chemical test strips are available and used

  • Dish machine reaches proper temperature

  • No foul odors are present

Facilities-Walk-In/Freezer Cleanliness

  • All lights are on and working properly

  • Floors, mats, walls, and ceiling are clean, free of dirt, dust, or residue

  • Speed racks are clean, in good condition, and are free of food debris

  • Cooler and Freezer are holding proper temperatures and are in good working order, thermometer present and working

  • Items are labeled with the date they were received

  • Product has the correct rotation FIFO

  • No foul odors are present

Facilities-Mezzanine Cleanliness

  • Area is clean, organized, SPARTAN

  • Proper tools are available

  • Build up table is in good working order

  • Platters are in good working order

  • Projectors are in good working order

  • Sound towers are in good working order

  • DVD/Bluray's are in good working order

  • Preshow projectors are in good working order

  • Correct aperture plates - no over-projecting

  • Theatre masking is correct and in good condition

  • Lens is projecting clearly and each theatre can project in both scope and flat

Service-Bar Hospitality

  • Correct/clean/complete uniforms are being worn, checked on a daily basis; full uniform on arrival and departure

  • Proper hygiene practices are followed - shaving, jewelry, ect.

  • Bartender outgoing, energetic, friendly, and smiling

  • Acknowledges guest by name and greets within 1 minute, interacts throughout the entire experience

  • Bartender has extensive knowledge of the menu; invites waiting guest/guests to eat at the bar

  • Bartender ringing up each transaction, maintaining ongoing total

  • Teamwork Utilized in all areas

  • Suggestive selling of drinks and appetizers observed

  • Observe bartender checking ID's for people of legal age

Service-Projection

  • Preshow is playing, has correct volume and a clear picture, no blue or blurry spots

  • Preshow is not over projecting in the masking or under projecting

  • Theater I "opened" 30 minutes before the show starts

  • Theaters programmed to hold 72 degrees during hours of operation.<br><br>

  • Preshow lights are set to the correct illumination

  • Ad tape is played before the start time of the show

  • Movie starts on time

  • Lights are set to Movie watching level

  • Movie volume is correct and appropriate for the movie

  • Movie plays in its entirety

  • Lights are turned up when the credits start (unless movie has credit sequence)

People Development-Training

  • All training is completed per the ADC guidelines<br>

  • Venue has a manager in charge of training

  • Venue has a roster of all trainers for FOH and BOH

  • Venue has at least one trainer for each position

  • Venue has access and understands how to use/navigate Franconnect

  • Venue has printing capabilities/understands how to print all training materials

  • Venue has a file for each staff member with evaluations and all staff documents

  • All training is performed by trainers

  • All trainers are in proper uniform

  • All trainers meet the minimum requirements to be a certified trainer

  • Training schedules are posted for trainer and trainees

  • Training schedule reflects each trainee has an assigned trainer for each day of training

  • All trainees receive a Survival Guide or Workbook for each position they are training for

  • All trainers receive a Training Card on every training shift

  • Trainers understand how to use all training materials for the position they are training

  • Daily evaluations complete, managers review with trainee and trainer

  • Trainers understand how to give a constructive evaluation

  • Certifications are taken and graded/reviewed by trainer and manager on the training shift

  • Trainers always consider guests first and never let the guests experience suffer

  • Managers follow up with every trainee on every training shift

  • Tastings are performed at the end of appropriate training shifts

  • All trainers receive a bi-annual evaluation on training performance

  • Managers are active in the "on the job" coaching

  • Staff member 30-day and yearly evaluations are complete (Cesar check-this!!!)

  • Managers encouraging and stressing teamwork throughout shift; upbeat and enthusiastic work environment

  • All reward and recognition programs are followed and up to date

  • Trainer meetings are scheduled and conducted once a month

  • Trainer meetings have clear agendas and goals

  • Training meetings have opportunities for trainers to provide feedback and ideas

  • Trainer outings are scheduled and held quarterly

Food and Beverage-Food and Beverage Standards

  • Ticket times are monitored by manager and communicating with management team on radios

  • Appropriate ticket times are met

  • Perfect presentations - correct garnishes, dry metal crafts, recipes followed, correct portion sizes and end result of all food looks like build picture

  • Mid sets the pace and conducts the orchestra; keeps noise to a minimum, communicates clearly to the line and protects food quality at all times

  • "Hot food hot, cold food cold" followed- temperature of plateware matches the dish- cold food, cold bowl

  • All prep, line builds, product specs, and bar builds are current, complete, and maintained neat and organized

  • Expo line is staffed by experienced crew with a "push back" mentality

  • All metal crafts are being dried before use

  • All salad trays are being dried before use

  • Prep list has visible signature of KM approving all prepped food

  • Prep manual is always open and used during prep; proper procedures followed

  • Kitchen Cut Size Chart posted

  • Kitchen staff members are knowledgeable of their stations: line builds; product specs; shelf lives, rotation, labeling, safety/sanitation

  • Fryer oil is being changed weekly and filtered nightly

  • Training posters are hung, clean and being used

Food and Beverage-Linechecks

  • Tasting spoons available for staff<br>

  • All line checks are performed by manager or certified shift leader and completed thoroughly

  • Supplies used: digital thermometer, Ph test strips, follow-up sheets, scale, Sani Bucket, spoons

  • Temps taken on all hot and cold items, recorded on line check sheet; portioning is consistent

  • Any food temps found to be maintained outside of the "Danger Zone" 41° to 140° are corrected immediately

  • Cold well pans 1" below rim; amounts of product accurate for shift/day of week

  • Linecheck is the most current update available

  • "If we make it, we taste it" is being followed consistently

  • Completed Linecheck is filed and held on-hand as a record

  • Proper containers/pans, measuring cups/spoons, drip inserts, ice bags, and lids utilized where needed and required

  • Open bottles of wine are properly dated, pumped, and stored. 4 day shelf life is strictly adhered to, not used in the kitchen

  • All alcohol product, including wine, is approved and present, no substitutions, bar drinks are made to recipe

  • Linecheck includes bar, salad, and dessert

  • Product properly labeled, dated, and rotated; shelf lifes adhered to

Manager Operations-Running the Shift

  • Hourly staffing levels accurate to volume (no one over ratio, shows not "sold out" because of lack of staff)

  • Maximum of 40 per server

  • Managers utilize good judgement when making cuts, properly communicates section assignments/responsibilities to staff

  • Schedules and labor proformas are used and adhered to; productivity is maximized as a result

  • "Rush ready" at all times, especially one hour before the first movie and at 6pm

  • Manager controls proper guest flow and is aware of lines at the ticket booth

  • Manager is focused in maintaining tour quality standards throughout the shift

  • Manager directly sets the pace for a sense of urgency in the staff at all times

  • Manager continuously follows up on shift goals

  • Manager recognizes and rewards good behavior with positive reinforcement

  • Manager is aware and coaches opportunities to all staff members

  • Manager is visible and visiting guests when they enter, the bar area, asking specific questions regards to the experience

  • Manager effectively handles guest opportunities and ensures guest return; staff communicates to managers on all guest issues

  • Correct and clean attire being worn. Manager looks professional and on brand

  • Restrooms maintained tour quality throughout shift, with individual restroom checks completed every 30 minutes

  • Preshifts are performed each day for both kitchen and service staff

  • Shift contests are being performed for both the kitchen and the service staff respectfully

Manager Operations-Operations & Licenses

  • 5 in 1 Poster: (FMLA, Polygraph, OSHA, FLSA Minimum Wage Retirement, Equal Employment Opportunity)

  • USERRA Poster (distributed 3-16-05)

  • Choke Poster

  • Work Related Injury Plan 6 Notification Posters - (English & Spanish)

  • Unemployment

  • TX Payday Notice

  • Child Labor

  • Local hospital phone/address/map posted in conspicuous area, and is readily accessible to guest/staff members

  • First Aid kit available, readily accessible for guest/staff members, and stocked with adequate/ample supplies

  • Entire office is clean, organized, and clutter free at all times- including file cabinets/shelving. Till/chairs are in good working condition

  • Emergency Action Binder in office

  • I9 Binder is 100% complete and current, staff members are 100% ABC/TABC/Food Handler complaint where applicable

  • Most recent Steritech inspection is kept for records and is above a 85%

  • Invoices are logged weekly, no pending or held invoices

  • Most recent health inspection is kept for records and is above a 90%

  • All termination forms are sent to HR

Manager Operations-Money Handling

  • Petty cash is correct, PCRs done as needed; safe has correct amount of drawers, BOGs, paychecks, gift cards

  • Bad debt/Overages are reconciled/deposited immediately

  • No outstanding debt, or petty cash tickets without actual receipts

  • No staff member bonuses paid out of petty cash, benefits must be signed for by actual staff member with SS#

Manager Operations-Linechecks

  • All line checks are performed by a manager or certified shift leader and completed thouroughly

  • Supplies used: digital thermometer, Ph test strips, follow-up sheets, scale, Sani Bucket, spoons

  • Temperatures are taken along with line check <br><br><br>

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.