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

  • Guest is greeted promptly with a smile when approaching the bar

  • 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

  • Frozen drink machine????

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

  • Storage coolers???

  • 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

  • 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

  • Theater I "opened" 45 minutes before the show starts

  • 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

  • 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

  • Appropriate ticket times are met

  • Perfect presentations - garnished and corrects and fresh, clean rims, recipes followed, correct portion sizes, volume never and excuse

  • Expo counter free of clutter and organized, wiped down throughout shift

  • Mid sets the pace and conducts the orchestra; keeps the noise to a minimum, and is the standard bearer of the food

  • "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

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

  • Kitchen Cut Size Chart posted

  • Prep Item Shelf Life Chart posted

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

Food and Beverage-Linechecks

  • 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%

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

  • 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

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

  • 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 life adhered to

  • Add signature

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