Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Facilities-Upon Arrival
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Outside entrance is clean, well kept and welcoming
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Trash is emptied when full
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Landscaping well maintained.
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Tables and chairs are in good condition
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Marquee or digital sign is in working order, correct and up to date movies are displayed
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Building neon is working and turned on and off at appropriate times
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Coming soon posters are current. All displays are approved by ADC.
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No foul odors are present
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Dumpster area is clean and we'll maintained. Drain plugs present.
Facilities-Lobby/Waiting Area
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All lights are on and working properly
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Music on, set to an appropriate level, station set to a guest appropriate station
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Televisions on, set to an appropriate station, volume at an appropriate level
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Floors are clean and free of dirt, dust and residue.
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Walls are clean and free of dirt, dust and residue.
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Ceilings are clean and free of dirt, dust and residue.
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Fixtures and furniture are clean, free of dirt, residue and gum
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No foul odors are present
Facilities-Restrooms
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All lights are on and working properly
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Mirrors are clean and streak free
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Counter is clean and free of water
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Floors are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Partitions are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Paper towel dispensers and soap dispensers are in good working order and are properly stocked
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No foul odors are present
Facilities-Box Office
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All lights are working properly
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Floors are clean, free of dirt residue and gum
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Walls are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Windows are clean and streak free
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Counter is free of clutter, everything has a specified place and looks visibly pleasing
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All posters and ad material is up to date, and displayed professionally
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Movie times are correct and up to date
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Microphones work and are in good condition
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Ticketing terminals including seat selection working properly - one line
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No foul odors are present
Facilities-Bar
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All lights are on and working properly
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Televisions on, set to an appropriate station, volume at an appropriate level
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Floors are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Fixtures and furniture are clean, free of dirt, residue and gum
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Wine and beer are properly displayed
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All posters and ad material is up to date, and displayed professionally
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Bar top is clean and free if dirty dishes, water and clutter
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Menus are available to the guest
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Shake machine is in good condition and working correctly
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Coolers are holding proper temperature and are in good working order, with thermometer
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Frozen drink machine is in good condition and working correctly
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Sodas are calibrated correctly - Brix kit is used and available for verification
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Ice scoop is used when filling cups with ice, stored properly
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Glassware is clean, spotless, dry and in an appropriate place
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Ice cream machine is clean, working properly and has enough product for volume
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Supply levels (glassware, buckets, ect) are adequate for business
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Bar terminal works and is in good condition
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No foul odors are present
Facilities-Theatres
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All lights are on and working properly and set to the correct level
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Floors are clean, free of dirt, dust, or residue
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Carpets are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Track lighting is illuminated
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Back takes are organized, stocked, free of dishes, and clean
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Sanitizing & Cleaning materials are available and labeled correctly
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Chairs are clean, in good condition, armrests work properly, and properly bolted to the ground
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Tables are clean, in good condition, and are properly bolted to the ground
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Tables are stocked with Menus, paper and sharpened pencils and pens have ink
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Menus are up to date, clean, in good shape and properly displayed
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No foul odors are present
Facilities-Expo
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All lights are on, covered and working properly
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Floors are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Sanitizing & Cleaning materials are available and labeled properly
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Tables are clean, in good condition, and are free of food debris
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Steam wells are clean, in good condition, and are free food debris
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Warmers are in good condition, working properly and holding correct temperatures
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Shelves are clean, in good condition and are free of food debris
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Coolers are holding proper temperature and are in good working order, with thermometer
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Coolers are clean, no food debris or standing water
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Drinks have lids and are all below product
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Hand sinks are clean, stocked, and in good working condition
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Utensils are in good working order, present and used
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Plateware is in good condition, stocked, clean and stored in a sanitary way
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Plateware matches the corresponding food per build book
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No foul odors are present
Facilities-Kitchen
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All lights are on, covered, and working properly
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Floors are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Sanitizing & Cleaning materials are available and labeled properly
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Tables are clean, in good condition, and are free of food debris
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Shelves are clean, In good condition, and are free of food debris
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Coolers are holding proper temperature and are in good working order, with thermometer
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Coolers are clean, no food debris or standing water
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Fryer are clean, in good condition, working properly, and holding correct temperature
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Flat-top is clean, in good condition, working properly, and holding correct temperature
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Pizza oven is clean, in good condition, working properly, and holding correct temperature, cleaned regularly
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Dough Mixer is clean, in good condition, working properly, and has all the attachments
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Slicer is clean, in good condition, working properly, and has all the attachments
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Dough Roller is clean, in good condition, working properly, and has all the attachments
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Range is clean, in good condition, all burners and oven light work properly, and cleaned regularly
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Drinks have lids and are all below product
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Hand sinks are clean, stocked, and in good working condition
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Utensils are in good working order, present and used
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Plateware is in good condition, stocked, clean and stored in a sanitary way
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Plateware matches the corresponding food per build book
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All Builds and Recipes are current
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No foul odors are present
Facilities-Dish/Dry Storage Cleanliness
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All lights are on, covered, and working properly
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Floors are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Sanitizing & Cleaning materials are available and labeled properly
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Tables are clean, in good condition, and are free of food debris
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Shelves are clean, In good condition, and are free of food debris
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Items are labeled with the date they were received
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Product has the correct rotation FIFO
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Dish machine is clean, in good condition, and water is changed out every 2 hours
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Clean dishes are stored in a sanitary way
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Dirty dishes are stacked and organized
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Proper chemical test strips are available and used
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Dish machine reaches proper temperature
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No foul odors are present
Facilities-Walk-In/Freezer Cleanliness
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All lights are on and working properly
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Floors are clean, free of dirt, dust, or residue
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Walls are clean, free of dirt, dust, or residue
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Ceilings are clean, free of dirt, dust, or residue
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Speed racks are clean, in good condition, and are free of food debris
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Cooler and Freezer are holding proper temperatures and are in good working order, thermometer present and working
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Items are labeled with the date they were received
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Product has the correct rotation FIFO
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No foul odors are present
Facilities-Mezzanine Cleanliness
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Area is clean, organized, SPARTAN
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Proper tools are available
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Build up table is in good working order
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Platters are in good working order
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Projectors are in good working order
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Sound towers are in good working order
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DVD/Bluray's are in good working order
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Preshow projectors are in good working order
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Correct aperture plates - no over-projecting
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Theatre masking is correct and in good condition
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Lens is projecting clearly and each theatre can project in both scope and flat
Service-Bar Hospitality
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Correct/clean/complete uniforms are being worn, checked on a daily basis; full uniform on arrival and departure
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Proper hygiene practices are followed - shaving, jewelry, ect.
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Bartender outgoing, energetic, friendly, and smiling
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Acknowledges guest by name and greets within 1 minute, interacts throughout the entire experience
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Bartender has extensive knowledge of the menu; invites waiting guest/guests to eat at the bar
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Bartender ringing up each transaction, maintaining ongoing total
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Teamwork Utilized in all areas
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Suggestive selling of drinks and appetizers observed
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Observe bartender checking ID's for people of legal age
Presentation Checklist
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Preshow is playing, has correct volume and a clear picture, no blue or blurry spots
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Preshow is not over projecting in the masking or under projecting
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Theater I "opened" 30 minutes before the show starts
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Theaters programmed to hold 72 degrees during hours of operation.<br><br>
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Preshow lights are set to the correct illumination
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Ad tape is played before the start time of the show
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Movie starts on time
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Lights are set to Movie watching level
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Sound check complete? Decibel levels and all audio channels working?
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Movie plays in its entirety
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Lights are turned up when the credits start (unless movie has credit sequence)
People Development-Training
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All training is completed per the ADC guidelines<br>
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Venue has a manager in charge of the direction, scheduling, compliance and communication of training systems
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Venue has access and understands how to use central material storage systems (Dropbox or ADC Training Drive)
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Venue has a file for each staff member tracking their development through completed training materials
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Are all required training signage visible in bar and kitchen?<br>-F&B Posters<br>-Cut Size Chart<br>-Fryer Oil Rotation<br>-"Perfect Pizza"<br>-Drink Garnish Cheat Sheet
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Audit past 3 new hire training materials. Are all required training materials in their file per ADC standards?
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Are trainers are certified?
Food and Beverage-Food and Beverage Standards
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Ticket times are monitored by manager and communicating with management team on radios
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Appropriate ticket times are met
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Perfect presentations - correct garnishes, dry metal crafts, recipes followed, correct portion sizes and end result of all food looks like build picture
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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
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"Hot food hot, cold food cold" followed- temperature of plateware matches the dish- cold food, cold bowl
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All prep, line builds, product specs, and bar builds are current, complete, and maintained neat and organized
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Expo line is staffed by experienced crew with a "push back" mentality
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All metal crafts are being dried before use
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All salad trays are being dried before use
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Prep list has visible signature of KM approving all prepped food
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Prep manual is always open and used during prep; proper procedures followed
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Kitchen Cut Size Chart posted
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Kitchen staff members are knowledgeable of their stations: line builds; product specs; shelf lives, rotation, labeling, safety/sanitation
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Fryer oil is being changed weekly and filtered nightly
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Training posters are hung, clean and being used
Food and Beverage-Linechecks
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Tasting spoons available for staff<br>
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All line checks are performed by manager or certified shift leader and completed thoroughly
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Supplies used: digital thermometer, Ph test strips, follow-up sheets, scale, Sani Bucket, spoons
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Temps taken on all hot and cold items, recorded on line check sheet; portioning is consistent
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Any food temps found to be maintained outside of the "Danger Zone" 41° to 140° are corrected immediately
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Cold well pans 1" below rim; amounts of product accurate for shift/day of week
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Linecheck is the most current update available
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"If we make it, we taste it" is being followed consistently
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Completed Linecheck is filed and held on-hand as a record
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Proper containers/pans, measuring cups/spoons, drip inserts, ice bags, and lids utilized where needed and required
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Open bottles of wine are properly dated, pumped, and stored. 4 day shelf life is strictly adhered to, not used in the kitchen
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All alcohol product, including wine, is approved and present, no substitutions, bar drinks are made to recipe
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Linecheck includes bar, salad, and dessert
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Product properly labeled, dated, and rotated; shelf lifes adhered to
Manager Operations-Running the Shift
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Hourly staffing levels accurate to volume (no one over ratio, shows not "sold out" because of lack of staff)
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Maximum of 40 per server
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Managers utilize good judgement when making cuts, properly communicates section assignments/responsibilities to staff
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Schedules and labor proformas are used and adhered to; productivity is maximized as a result
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"Rush ready" at all times, especially one hour before the first movie and at 6pm
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Manager controls proper guest flow and is aware of lines at the ticket booth
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Manager is focused in maintaining tour quality standards throughout the shift
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Manager directly sets the pace for a sense of urgency in the staff at all times
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Manager continuously follows up on shift goals
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Manager recognizes and rewards good behavior with positive reinforcement
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Manager is aware and coaches opportunities to all staff members
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Manager is visible and visiting guests when they enter, the bar area, asking specific questions regards to the experience
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Manager effectively handles guest opportunities and ensures guest return; staff communicates to managers on all guest issues
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Correct and clean attire being worn. Manager looks professional and on brand
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Restrooms maintained tour quality throughout shift, with individual restroom checks completed every 30 minutes
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Preshifts are performed each day for both kitchen and service staff
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Shift contests are being performed for both the kitchen and the service staff respectfully
Manager Operations-Operations & Licenses
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5 in 1 Poster: (FMLA, Polygraph, OSHA, FLSA Minimum Wage Retirement, Equal Employment Opportunity)
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USERRA Poster (distributed 3-16-05)
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Choke Poster
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Work Related Injury Plan 6 Notification Posters - (English & Spanish)
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Unemployment
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TX Payday Notice
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Child Labor
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Local hospital phone/address/map posted in conspicuous area, and is readily accessible to guest/staff members
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First Aid kit available, readily accessible for guest/staff members, and stocked with adequate/ample supplies
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Entire office is clean, organized, and clutter free at all times- including file cabinets/shelving. Till/chairs are in good working condition
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Emergency Action Binder in office
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I9 Binder is 100% complete and current, staff members are 100% ABC/TABC/Food Handler complaint where applicable
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Most recent Steritech inspection is kept for records and is above a 85%
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Invoices are logged weekly, no pending or held invoices
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Most recent health inspection is kept for records and is above a 90%
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All termination forms are sent to HR
Manager Operations-Money Handling
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Petty cash is correct, PCRs done as needed; safe has correct amount of drawers, BOGs, paychecks, gift cards
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Bad debt/Overages are reconciled/deposited immediately
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No outstanding debt, or petty cash tickets without actual receipts
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No staff member bonuses paid out of petty cash, benefits must be signed for by actual staff member with SS#
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This OER has been completed and the score agreed upon by all parties conducting this OER.