Information
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Store:
- 5645
- 5669
- 5670
- 5671
- 5675
- 5684
- 5762
- 7294
- 8751
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Location
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Select date
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Manager In Charge
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Store Manager
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Evaluator Name
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Hot Bag Count
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Side Bag Count
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10 pie bag Count
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Car top Count
Product
Great Pizzas
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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 Procedure. 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
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Delivered on Time (DOT). 15pts
- 85.00% - 100%
- 84.0% - 84.99%
- 83.0% - 83.99%
- 82.0% - 82.99%
- 81.00% - 81.99%
- 80.00% - 80.99%
- 78.00% - 79.99%
- 76.00% - 77.99%
- 74.00% - 75.99%
- 72.00% - 73.99%
- 70.00% - 71.99%
- 0.00% - 69.99%
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Actual DOT:
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Load Time. 5pts
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Actual Load:
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WOW Greeting. 2pts
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WOW Driver at the Door. 2pts
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WOW The Concern. 2pts
Image
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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. 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 Working Properly. 1pt
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Delivery Vehicles Represent a Positive Brand Image. 1pt
Safety & Loss Prevention
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Driver making drops and carrying less than $20. 1pt
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Caller Identification (Caller ID) and Security Callbacks Made. 1pt
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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
Food Safety
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Refrigeration and proper temperatures maintained. 3pts
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All products within shelf life. 3pts
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Proper Cooking Temperatures 165* (End Bake). 3pts
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Proper hand washing Procedures. 3pts
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Sanitation procedures followed. 3pts
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Monthly Pest Control Service In Place
Extreme Violations Section
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Dough: sheeted in use / Extremely under proofed / Expired 5+ days
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Multiple expired products (non-dough) (5+ items)
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Temperatures: Makeline / Walkin +8oC
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Extremely dirty store / store in extreme disrepair
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Extreme grooming / uniform issues
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Other extreme violations
