Old Chicago Brand Standards Review

• Site conducted

  Select

• GM

• DO/RM

• MOD

• Conducted on

  Date

• Prepared by

• Location
  Address

Culture

• Culture of Recognition evident in the restaurant

  Yes

  No

  N/A

• FOH Team Member uniforms at Standard

  Yes

  No

  N/A

• HOH Team Member uniforms at Standard

  Yes

  No

  N/A

Exterior

• Exterior lights focused correctly, no burnt out bulbs - On/Off at proper times

  Yes

  No

  N/A

• Neon's and Signage on one hour prior to dusk, off at closing (Always on during cloudy, rainy and overcast days) Timers set properly.

  Yes

  No

  N/A

• Parking lot and walkways swept free of debris, cigarette butts, gum, etc.

  Yes

  No

  N/A

• Asphalt/ Concrete in good condition and striping clearly visible

  Yes

  No

  N/A

• Exterior Banners approved, properly Branded, and hung correctly. Including Feather Flags

  Yes

  No

  N/A

• To Go/Curbside Signage properly positioned and in good condition; Handicap Signs in good condition.

  Yes

  No

  N/A

• Awnings clean and in great repair

  Yes

  No

  N/A

• Doors & windows spotless – including ledges/kick plates (Painted / Stained as needed); working properly

  Yes

  No

  N/A

• Outside Music at proper level.

  Yes

  No

  N/A

• Exterior benches clean and in good repair

  Yes

  No

  N/A

• Landscaping free of debris, cigarette butts, bottles; flowers fresh; no weeds; attractive and mulched

  Yes

  No

  N/A

• Back door alarmed at all times

  Yes

  No

  N/A

• All garbage in dumpster; no debris on ground,

  Yes

  No

  N/A

• Dumpster pad area cleaned daily – dumpster lids are always closed and plugs in place; not used for storage

  Yes

  No

  N/A

Roof

• Roof in good condition; Drains clean and free of debris

  Yes

  No

  N/A

• No trash, debris or anything stored on roof

  Yes

  No

  N/A

Mechanical Room

• Water heater functioning; nothing flammable stored within 3 feet of water heater

  Yes

  No

  N/A

• Water heater certificate current (Boiler Inspection Certificate) - Can be produced by Manager on Duty

  Yes

  No

  N/A

• Water softener in good working condition & stocked with salt; No salt stored on the floor

  Yes

  No

  N/A

• Mechanical room heater working & in good condition

  Yes

  No

  N/A

• Mechanical room well ventilated

  Yes

  No

  N/A

• Lighting working, clean & in good condition with bulbs covered

  Yes

  No

  N/A

Foyer/Host Area

• Vestibule benches, ledges, windows and exterior doors clean and working properly

  Yes

  No

  N/A

• Heaters and fans in outer vestibule clean and in working order

  Yes

  No

  N/A

• Floor clean with no staining or build up

  Yes

  No

  N/A

• All glass/counter at host desk and entry clean

  Yes

  No

  N/A

• Host desk neat, organized, no clutter or personal items

  Yes

  No

  N/A

• Menus clean and in good condition

  Yes

  No

  N/A

• Rolled Silverware properly stored

  Yes

  No

  N/A

• Carpets / Mats down at front door, or stored away from Guest View if used only when it rains.

  Yes

  No

  N/A

• Wisley used correctly to ensure proper rotation

  Yes

  No

  N/A

• All Walls and Baseboards clean and in good condition

  Yes

  No

  N/A

• Vents and ledges dust free

  Yes

  No

  N/A

• License Boards clean, organized and all required licenses are current, no expired permits.

  Yes

  No

  N/A

• High Chairs and Booster Seats cleaned and sanitized between each use

  Yes

  No

  N/A

Restrooms

• Ceiling and Vents Clean and Dust Free

  Yes

  No

  N/A

• Walls Clean, painted and in good condition

  Yes

  No

  N/A

• Proper Lighting; light panels clean

  Yes

  No

  N/A

• No water spots on mirror or stainless; counters dry

  Yes

  No

  N/A

• Floors and floor drains clean and dry; corners clean

  Yes

  No

  N/A

• No backup paper or cleaning supplies visible to guests. Restroom fully stocked.

  Yes

  No

  N/A

• Changing Station clean and in good repair; safety strap in good repair

  Yes

  No

  N/A

• Toilet seats secured. Base of toilets cleaned, bases secure to floor

  Yes

  No

  N/A

• Liners in Sanitary Napkin disposal container

  Yes

  No

  N/A

• No graffiti

  Yes

  No

  N/A

• Smells fresh – urinal screens used and in proper rotation

  Yes

  No

  N/A

• Partitions clean and dust free including ledges: no missing locks or dispensers

  Yes

  No

  N/A

• Doors and kick plates cleaned including frames

  Yes

  No

  N/A

• Restroom looks clean at all times during shift – checked at least every 30 minutes by all team members

  Yes

  No

  N/A

Dining Room

• Floor clean; free of paper, debris

  Yes

  No

  N/A

• Wet floor signs available, clean and used when needed

  Yes

  No

  N/A

• Window ledges clean, free of all debris

  Yes

  No

  N/A

• Blinds down (If applicable); levels all at the same position, free of dust; black window shades (if applicable) all at the same position

  Yes

  No

  N/A

• No burnt out light bulbs; all light fixtures properly positioned; lamp shades clean and in good repair; lighting guidelines followed

  Yes

  No

  N/A

• Music at appropriate volume. (Foreground – Day & Night Labeled) – Appropriately Managed throughout each Shift and when on a wait

  Yes

  No

  N/A

• TV's working properly and on sporting or approved bar promotions only;

  Yes

  No

  N/A

• All Neon's and TV Cords hidden or neatly contained

  Yes

  No

  N/A

• Service stations – Zoned and organized accordingly; no clutter. Service staff not using to drop dirty dishes

  Yes

  No

  N/A

• Lemons iced and tongs available

  Yes

  No

  N/A

• Tea Urns covered; Labeled Sweet and Unsweetened

  Yes

  No

  N/A

• No personal items stored in stations

  Yes

  No

  N/A

• Chairs Clean and in Good Condition

  Yes

  No

  N/A

• Table Bases Clean and Painted

  Yes

  No

  N/A

• Booth Seats clean and no tears

  Yes

  No

  N/A

• All tables aligned and properly balanced

  Yes

  No

  N/A

• Table top properly set up according to approved schematic

  Yes

  No

  N/A

• Exit Signs and Emergency Lighting clean and working

  Yes

  No

  N/A

• Exit Doors clean, detex operational and not blocked

  Yes

  No

  N/A

• Ceiling Tiles clean and in good condition (if applicable)

  Yes

  No

  N/A

• Peroxide Cleaner and Clean Towels available

  Yes

  No

  N/A

• Soda Machine Maintained Daily; nozzles cleaned daily and air dried

  Yes

  No

  N/A

• POS Stations and Printers clean and in good condition

  Yes

  No

  N/A

• Scoops for all ice bins and in use; not stored in ice

  Yes

  No

  N/A

• Kid Cups, cone cups and To Go Cups store properly

  Yes

  No

  N/A

Bar

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every two hours or as needed. Not stored on the floor Peroxide Cleaner and clean towels also available to clean bar top

  Yes

  No

  N/A

• Bar top clean, no clutter and properly set up

  Yes

  No

  N/A

• Barstools clean and in good condition; and consistently arranged

  Yes

  No

  N/A

• Floor clean; free of paper, debris

  Yes

  No

  N/A

• Floor drains clean and free of debris

  Yes

  No

  N/A

• POS Stations and Printers clean and in good condition

  Yes

  No

  N/A

• No POS system allowed on top of the bar top

  Yes

  No

  N/A

• All bottle labels facing outward in cages and/or display shelves and bottles pulled forward. All bottles flagged to the left

  Yes

  No

  N/A

• VIP Steins hanging and displayed in a neat organized manner

  Yes

  No

  N/A

• Beer Taps operational; clean and in good condition

  Yes

  No

  N/A

• Tap Hangers in use for local beers

  Yes

  No

  N/A

• Glass Cooler Doors Clean

  Yes

  No

  N/A

• Drink recipes available and approved products only.

  Yes

  No

  N/A

• Proper I.D. procedures in use – All Guests under that appear under the age of 30

  Yes

  No

  N/A

• Warning Signs in place as dictated by state law

  Yes

  No

  N/A

• State ABC stamps on all bottles as required, if required

  Yes

  No

  N/A

• Jiggers available and in use

  Yes

  No

  N/A

• Back Bar: No Clutter, dirty dishes: Neat, Stocked and organized

  Yes

  No

  N/A

• Bar Tabs with names in front of each guest

  Yes

  No

  N/A

• Verbal calls never used by servers, no drinks made without a ticket

  Yes

  No

  N/A

• TV's working properly and on sporting, or approved bar promotions only

  Yes

  No

  N/A

• Neon and LED sings on and in good repair

  Yes

  No

  N/A

• Proper Cutting board, either green or white color coded. Staff follows proper food safety requirements.

  Yes

  No

  N/A

• Mug chillers and coolers clean and working properly; no broken glass

  Yes

  No

  N/A

• All product should be labeled, dated and rotated

  Yes

  No

  N/A

• Minimum one thermometers should be placed in every cooler and freezer

  Yes

  No

  N/A

• Cooler temperature set at 38ºF, freezer set at 0ºF

  Yes

  No

  N/A

• No personal drinks or personal items stored behind the bar

  Yes

  No

  N/A

• No Fruit Flies in or around bar area

  Yes

  No

  N/A

Beer Walk In Cooler

• All items are to be labeled, dated and stored properly; Proper Color Codes on Store N Pours

  Yes

  No

  N/A

• Beer Cooler maintaining proper temperature

  Yes

  No

  N/A

• Beer Thermometer Present

  Yes

  No

  N/A

• No mold evident in Beer Cooler

  Yes

  No

  N/A

• First In First Out – FIFO

  Yes

  No

  N/A

• Working Thermometer Present

  Yes

  No

  N/A

• Never line shelves – air should be able to flow

  Yes

  No

  N/A

• Sweep, mop, squeegee beer cooler daily

  Yes

  No

  N/A

• Ensure glycol in Perlick System is working properly

  Yes

  No

  N/A

• Line Cleaning Log in place, Beer FOBS Clean and working

  Yes

  No

  N/A

Patio (If Applicable)

• Do you have a patio?

  Yes

  No

  N/A

• Patio is set up and ready for guests, seasonally. Tables and chairs neatly arranged; clean with no team members congregating

  Yes

  No

  N/A

• Door to patio clean and working properly

  Yes

  No

  N/A

• Patio furniture clean and in good condition

  Yes

  No

  N/A

• Umbrellas all up or down, clean and in good condition, proper distance from heaters. Heaters on when temperature is chilly. Heaters chained and secured

  Yes

  No

  N/A

• Staffed and open when not raining or inclement weather

  Yes

  No

  N/A

• Patio fence and railings clean, concrete clean, no weeds in concrete seams, no stains

  Yes

  No

  N/A

• Properly Signage in place for alcoholic drink service

  Yes

  No

  N/A

• Outside bar clean and orderly. (If applicable)

  Yes

  No

  N/A

• Ashtrays or Smoking Receptacles clean and place appropriately if allowed.

  Yes

  No

  N/A

• Fire pit operating seasonally (If applicable)

  Yes

  No

  N/A

• Patio lights/All white Festoon lights on at dusk and all working. (No bulbs burned out)

  Yes

  No

  N/A

General HOH and Equipment

• Hands sink stocked, in good condition with no leaks, water at 100 F. and only used for handwashing

  Yes

  No

  N/A

• Proper hand washing procedures followed and gloves used for all RTE food

  Yes

  No

  N/A

• Trash cans available near all hand sinks

  Yes

  No

  N/A

• Prep and Print unit operational

  Yes

  No

  N/A

• All tile floors clean and tile and grout in good condition

  Yes

  No

  N/A

• Drains clean and free of debris

  Yes

  No

  N/A

• Walls and ceiling clean, in good condition and free of all dirt, dust and debris.

  Yes

  No

  N/A

• Hoods/Lights/Globes Clean and Polished and in good working order

  Yes

  No

  N/A

• Filters grease free with drip pans & rails clean - rotation schedule in place for filters

  Yes

  No

  N/A

• Dough Sheeter and/or Divider-Rounder clean on all surfaces, legs and casters clean, no flour build-up. All controls operate properly, not broken, warning stickers in place

  Yes

  No

  N/A

• Proof Box clean on all surfaces, legs and casters clean, no flour build-up. All controls operate properly, not broken, settings stickers in place; Water in pan and heat/humidity set correctly

  Yes

  No

  N/A

• Dough RI cooler clean on all surfaces, legs and casters clean, no flour build up. All controls operate properly, not broken

  Yes

  No

  N/A

• Mixer clean on all surfaces, no flour build up, oil level correct. Timer, speed controls, lift arm, all in good repair and operating properly

  Yes

  No

  N/A

• Bowl in good repair, not dented, dolly in good repair

  Yes

  No

  N/A

• Attachments clean, operate properly, hopper closes securely, stored properly

  Yes

  No

  N/A

• Burr Mixer clean on all surfaces and cleaned between each use

  Yes

  No

  N/A

• All Microwaves clean and in working order. Fan guard and filter in place

  Yes

  No

  N/A

• Pizza Over clean on all surfaces, minimal carbon or grease build up; No missing or dented panels; door operates properly; nothing stored on top of oven.

  Yes

  No

  N/A

• Pizza Oven Blower fan on back of over clean, no grease on fan guards;

  Yes

  No

  N/A

• Pizza Oven Conveyors and tracks clean; operates properly, proper tension, no snags; fingers clean, configuration correct for model no missing fingers

  Yes

  No

  N/A

• Pizza Oven Control Panel operates properly, calibrated to proper cook times and temps for oven model

  Yes

  No

  N/A

• Salad Spinner clean, dry and properly stored

  Yes

  No

  N/A

• Lettuce Chopper Clean and Operational

  Yes

  No

  N/A

• Ice Machine Cleaned and maintained

  Yes

  No

  N/A

• Ice Buckets clean and stored properly

  Yes

  No

  N/A

• Gaskets cleaned / replaced on doors to all refrigerated units

  Yes

  No

  N/A

• All cooking utensils clean and stored properly

  Yes

  No

  N/A

• Cutting Gloves in use and Viper Bag Openers used

  Yes

  No

  N/A

• Knives clean & stored correctly with tips up

  Yes

  No

  N/A

• Cutting boards clean, no deep cuts & stored upright

  Yes

  No

  N/A

Prep/Storeroom

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every four hours or as needed. Not stored on the floor

  Yes

  No

  N/A

• SS Shelves Clean and Organized

  Yes

  No

  N/A

• Storage on shelving neat and dated, labels facing forward (grocery store appearance)

  Yes

  No

  N/A

• Metro shelving clean & rust free & labeled

  Yes

  No

  N/A

• All shelving minimum 6" off the ground

  Yes

  No

  N/A

• No dented cans

  Yes

  No

  N/A

• Glass Items on Bottom Shelf

  Yes

  No

  N/A

• Refrigerate after Opening product followed when labeled

  Yes

  No

  N/A

• Approved check-in procedures followed; only Managers/Team Leads check in product

  Yes

  No

  N/A

• Only approved products used

  Yes

  No

  N/A

• Utilize current recipe and prep books; Recipes followed 100% of the time

  Yes

  No

  N/A

• All Sinks in prep areas clean and faucets working properly, no drips

  Yes

  No

  N/A

• Floor Drains clean and free of debris

  Yes

  No

  N/A

• Can Opener clean on all surfaces; cleaned daily

  Yes

  No

  N/A

• Scales clean on all surfaces, free of rust, sanitized between uses. Accurate and legible. Not broken scales

  Yes

  No

  N/A

• Pots clean on all surfaces, minimal carbon or grease build-up.

  Yes

  No

  N/A

• Pans in good condition, stored dry & upside down with no label residue

  Yes

  No

  N/A

• Lids in good condition & organized

  Yes

  No

  N/A

• Bulk storage items covered with lids

  Yes

  No

  N/A

• No personal belongings stored in food prep or food storage levels

  Yes

  No

  N/A

• Mop Sink clean and organized. Brooms and mops properly stored, clean and in good condition

  Yes

  No

  N/A

• Only approved chemicals in use and stores properly

  Yes

  No

  N/A

Pizza Line

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every four hours or as needed. Not stored on the floor

  Yes

  No

  N/A

• Station set up to current schematic

  Yes

  No

  N/A

• All SS shelving clean and organized

  Yes

  No

  N/A

• All product labeled and in rotation.

  Yes

  No

  N/A

• Pizza Make Tables: inside drawers and cabinets are free of water and debris, have proper air flow. All pans in place, no gaps.

  Yes

  No

  N/A

• All utensils in place and stored properly

  Yes

  No

  N/A

• Microwave clean and in working order. Screen and shield in place

  Yes

  No

  N/A

• Pans/screens stocked.

  Yes

  No

  N/A

• Scale is clean and in use

  Yes

  No

  N/A

Pizza Pull

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every four hours or as needed. Not stored on the floor

  Yes

  No

  N/A

• All SS shelving clean and organized

  Yes

  No

  N/A

• All product labeled and in rotation.

  Yes

  No

  N/A

• Knives and Rocker blade clean and properly stored

  Yes

  No

  N/A

• All refrigeration units clean inside, free of water and debris, have proper air flow. All pans in place, no gaps

  Yes

  No

  N/A

• Microwave clean and in working order. Screen and shield in place

  Yes

  No

  N/A

Grill/Front Line

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every four hours or as needed. Not stored on the floor

  Yes

  No

  N/A

• Grill clean, no carbon build up, in working order

  Yes

  No

  N/A

• All knobs in place and in good condition.

  Yes

  No

  N/A

• All seasonings in place and labeled

  Yes

  No

  N/A

• All refrigeration units clean inside, free of water and debris, have proper air flow. All pans in place, no gaps

  Yes

  No

  N/A

• All product labeled and in rotation.

  Yes

  No

  N/A

• All utensils in place: cutting boards, knives, tongs, plates and picks.

  Yes

  No

  N/A

• Heat lamps in working order.

  Yes

  No

  N/A

• Steam table operational, clean and organized. 150°F and no higher than 200°F. Temp:

  Yes

  No

  N/A

• Proper plate ware in use, clean and stocked

  Yes

  No

  N/A

• All SS shelving clean and organized

  Yes

  No

  N/A

• All To Go supplies stocked with volume appropriate for business.

  Yes

  No

  N/A

Fry/Salad

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every four hours or as needed. Not stored on the floor

  Yes

  No

  N/A

• Filter machine clean, in good working order and stored properly

  Yes

  No

  N/A

• Fryers clean, in working order and properly skimmed. Magnisol available and being used. 350°F: Temp:

  Yes

  No

  N/A

• All refrigeration units clean inside, free of water and debris, have proper air flow. All pans in place, no gaps

  Yes

  No

  N/A

• Freezer clean, organized and in working order.

  Yes

  No

  N/A

• Timers labeled, detailed & free of build up

  Yes

  No

  N/A

• Mixing bowl and cambros available and labeled for tossing.

  Yes

  No

  N/A

• Breading station, in working order and organized. Temp:

  Yes

  No

  N/A

• All SS shelving clean and organized

  Yes

  No

  N/A

• All product labeled and in rotation.

  Yes

  No

  N/A

• All utensils in place: Station set up to schematic

  Yes

  No

  N/A

• Verify operation and temperatures of ice cream freezer. Ice cream covered and no icy film.

  Yes

  No

  N/A

Expo

• Sani buckets properly filled and dated. Max of two towels, always submerged; changed every four hours or as needed. Not stored on the floor

  Yes

  No

  N/A

• Gloves available

  Yes

  No

  N/A

• Bev naps and plates stocked

  Yes

  No

  N/A

• Pasta spoons, cold salad forks stocked

  Yes

  No

  N/A

• All dishes, tumblers, coffee cups clean, free of food particles and black marks

  Yes

  No

  N/A

• Pizza spatulas clean and handles not worn, stored in clean container

  Yes

  No

  N/A

• Pizza Pulls clean and not worn, stored in clean container.

  Yes

  No

  N/A

• All SS shelving clean and organized

  Yes

  No

  N/A

• All lights, heat lamps in working order.

  Yes

  No

  N/A

• Printer clean and working properly

  Yes

  No

  N/A

• Expo monitor clean and working properly (if applicable)

  Yes

  No

  N/A

To Go Area

• Shelves clean and organized

  Yes

  No

  N/A

• To Go boxes properly stocked

  Yes

  No

  N/A

• To Go bags properly stocked

  Yes

  No

  N/A

• Plasticware available and properly stocked

  Yes

  No

  N/A

• Correct stickers available and organized for all brands, (Virtual)

  Yes

  No

  N/A

• All condiments pre-portioned are labeled

  Yes

  No

  N/A

Walk-In/Dough Cooler

• Walk-in Cooler at Proper Temperature

  Yes

  No

  N/A

• All food covered, labeled, dated, rotated and stored properly; FIFO

  Yes

  No

  N/A

• Check for working thermometers (one in front and one in back – cooler set at 38ºF)

  Yes

  No

  N/A

• Never line shelves – air should be able to flow

  Yes

  No

  N/A

• Pull all food containers forward with the labels facing out

  Yes

  No

  N/A

• Sweep, mop, squeegee walk-in cooler daily, ensure assigned duties are followed

  Yes

  No

  N/A

• All thawing product stored in pull thaw is labeled and dated

  Yes

  No

  N/A

• Ceiling, sprinkler heads & lights clean & in good condition

  Yes

  No

  N/A

• Door self closes, gasket & air curtains are clean with no tears; door not propped open

  Yes

  No

  N/A

• Walls, base boards, doors & metro shelving clean

  Yes

  No

  N/A

• Fan covered, clean & free of ice build up and working properly

  Yes

  No

  N/A

• All product 6" off floor & labels facing front & organized

  Yes

  No

  N/A

• All Dough properly stored, covered and rotated

  Yes

  No

  N/A

• No unapproved product

  Yes

  No

  N/A

• No raw product stored above ready to eat food - Hierarchy adhered to

  Yes

  No

  N/A

• Heating & cooling log used & correct practices in place

  Yes

  No

  N/A

• No expired product

  Yes

  No

  N/A

Freezer

• Freezer at proper temperature

  Yes

  No

  N/A

• Ceiling, sprinkler heads & lights are clean & in good condition

  Yes

  No

  N/A

• Door self closes, gaskets clean and in good repair

  Yes

  No

  N/A

• Walls, base boards, doors & metro shelving clean

  Yes

  No

  N/A

• Fan covered, clean & free of ice build up

  Yes

  No

  N/A

• All product 6" off floor

  Yes

  No

  N/A

• Correct food or beverage product/no unapproved food or beverage product

  Yes

  No

  N/A

• All product labeled, dated & rotated correctly

  Yes

  No

  N/A

• Check for working thermometers (one in front and one in back – cooler set at 0ºF)

  Yes

  No

  N/A

• All prepped product labeled & dated with prepared date & use by date

  Yes

  No

  N/A

Dish

• Ceiling, sprinkler heads & lights are clean & in good condition

  Yes

  No

  N/A

• All vents clean & in good condition

  Yes

  No

  N/A

• Floors, baseboards, drains & thresholds are clean & dry

  Yes

  No

  N/A

• Garbage cans are clean, lined & not overflowing

  Yes

  No

  N/A

• Broken glass container in use

  Yes

  No

  N/A

• All stainless steel clean & no mold present

  Yes

  No

  N/A

• Spray hose & nozzle clean, mold free & in good condition; at least 2" above sink

  Yes

  No

  N/A

• Soaking tubs set up & changed frequently

  Yes

  No

  N/A

• Dish machine chemicals at proper concentration and temperature

  Yes

  No

  N/A

• Booster Heater in good working condition if needed

  Yes

  No

  N/A

• All approved chemicals stocked

  Yes

  No

  N/A

• Dish machine set up properly and water changed every two hours or prior to running silverware & glasses through

  Yes

  No

  N/A

• No lime build up inside or on dish machine

  Yes

  No

  N/A

• Curtains properly installed; clean & free of mold

  Yes

  No

  N/A

• Ecolab postings current & in good condition

  Yes

  No

  N/A

Bar

• Fruit washed before cutting

  Yes

  No

  N/A

• Shelf Life: 1 Day

• Rimmer Set Up Kosher salt, sugar, lime syrup on sponge

  Yes

  No

  N/A

• Shelf Life: 3 Day/1 Day

• Orange Wedges Bright Color, no brown; back-up stored in properly covered and labeled container

  Yes

  No

  N/A

• Shelf Life: 3 Day stored in Store 'n Pour/1 Day in Fruit Tray

• Lemon Wedges Bright Color, no brown; ends cut, 6 cut with slits; back-up stored in properly covered and labeled container

  Yes

  No

  N/A

• Lime Wedges Bright Color, no brown; ends cut, 6 cut with slits: back-up stored in properly covered and labeled container

  Yes

  No

  N/A

• Shelf Life: 5 Days

• Cranberry juice in Store 'n pour and dated. Original container dated when opened

  Yes

  No

  N/A

• Shelf Life: 5 Days

• Wine should be dated with the open date and vacu-vins used; Red 55-65 F; White 45-55 F

  Yes

  No

  N/A

• Shelf Life: 7 Days

• Prepped Batches Stored in Store 'n Pour; Labeled & Dated

  Yes

  No

  N/A

• Shelf Life: varies by prepped item

• Monin Syrups Stored in original container with pump

  Yes

  No

  N/A

• Ice Bins Filled; Ice Scoop properly stored

  Yes

  No

  N/A

• Bottled Beer Held at 36 - 40 F

  Yes

  No

  N/A

• Draft Beer Lines cleaned a minimum of every two weeks; 36-40 F

  Yes

  No

  N/A

Food Prep & Execution

• Was a line check performed today?

  Yes

  No

  N/A

• Most recent Health Inspection score

  1% or better

  0.9 o 0.5%

  0.4 to 0.0%

  (0.1) to (0.5)%

  (0.6)% or higher

• LIST 5 ITEMS PER CATEGORY. TAP +ADD BUTTON TO BEGIN

Food - Lunch

• Are you FACTing during Lunch?

  Yes

  No

  N/A

• Specify Perfect Food Lunch

• Build

  Compliant

  Non-Compliant

• Plating

  Compliant

  Non-Compliant

• Garnish

  Compliant

  Non-Compliant

• Temperature

  Compliant

  Non-Compliant
Food - Dinner

• Are you FACTing during Dinner?

  Yes

  No

  N/A

• Specify Perfect Food Dinner

• Build

  Compliant

  Non-Compliant

• Plating

  Compliant

  Non-Compliant

• Garnish

  Compliant

  Non-Compliant

• Temperature

  Compliant

  Non-Compliant
LBW Observations

• Specify LBW Observations

• Build

  Compliant

  Non-Compliant

• Plating

  Compliant

  Non-Compliant

• Garnish

  Compliant

  Non-Compliant

• Temperature

  Compliant

  Non-Compliant

To Go

• To Go area set up and stocked?

  Yes

  No

  N/A

• Order sheets available?

  Yes

  No

  N/A

• Call in Order Item

• Was phone answered in 3 rings?

  Yes

  No

  N/A

• Did Person answering phone use the Proper Phone Answering Script?

  Yes

  No

  N/A

• Was your order taken by the person who answered?

  Yes

  No

  N/A

• Was your order repeated back to you?

  Yes

  No

  N/A

• Did the person taking your order have menu knowledge?

  Yes

  No

  N/A

• Were all the items, condiments, plastic ware provided in the To Go order?

  Yes

  No

  N/A

Host

• Host ready for revenue with Server Check in completed and signed by MOD

  Yes

  No

  N/A

• Host Stand set up -opening side work complete and server sections assigned

  Yes

  No

  N/A

• Stationed at the Front; is friendly and smiling and has good overall awareness of the restaurant. Opening door for guests when possible

  Yes

  No

  N/A

• Engages with Guest as they walk to table

  Yes

  No

  N/A

• Allows guests to sit, lays menus down, introduces server

  Yes

  No

  N/A

• Communicates Open Menu counts when busy

  Yes

  No

  N/A

• Helps bus and set up tables

  Yes

  No

  N/A

• Answers Phone properly within 3 rings

  Yes

  No

  N/A

• TO GO: All orders entered correctly and promptly-meeting all to go service standards

  Yes

  No

  N/A

• TO GO: Correct cash handling procedures in place

  Yes

  No

  N/A

Server

• Servers ready for revenue with Server Check in completed and signed by MOD

  Yes

  No

  N/A

• Guest greeted within 1 minute; introduces themselves by name and drops Bev. Nap or Coaster

  Yes

  No

  N/A

• Beer variety introduced and ID Check if guest appears under 30

  Yes

  No

  N/A

• Determined Frequency, Pace & Occasion and asked guest if they have time constraints

  Yes

  No

  N/A

• Server points out, suggests and describes drinks and appropriate items for the dining experience

  Yes

  No

  N/A

• Lunch Only: Offers to take lunch order when taking drink order, allow guest to set pace of experience. Writes order down and repeats back.

  Yes

  No

  N/A

• Lunch Only: If guest didn't order lunch during the Welcome, offered to take lunch order upon drink delivery if guest are ready, but did not rush guest. Wrote down order

  Yes

  No

  N/A

• Introduces Loyalty Program

  Yes

  No

  N/A

• Favorite Appetizer suggested by name as well as soups and add ons

  Yes

  No

  N/A

• Orders written down and repeated to guest; All pre-drops delivered in a timely manner

  Yes

  No

  N/A

• Tasters used effectively to surprise, delite and educate the guest

  Yes

  No

  N/A

• Delivered drinks within 3 minutes, appetizers within 5-12 minutes and dinner entrees within ticket time standard for item ordered

  Yes

  No

  N/A

• Food Delivered by position point (No Auctioning) Pizza Service executed properly

  Yes

  No

  N/A

• 2 Bites/2 Minutes Follow up

  Yes

  No

  N/A

• Lunch Only: Check back, check down and assured guest it is for their convenience.

  Yes

  No

  N/A

• Dessert Offered; Leftovers packaged, Label

  Yes

  No

  N/A

• Table Pre-bussed throughout experience

  Yes

  No

  N/A

• Payment processed quickly; Guest Thanked and invited back

  Yes

  No

  N/A

Bartender

• Bartenders ready for revenue with Bar Check in completed and signed by MOD; has good overall awareness of ambiance - TV's and Music

  Yes

  No

  N/A

• Bar top maintained throughout shift

  Yes

  No

  N/A

• Beverage napkins in front of all guest

  Yes

  No

  N/A

• Introduces WBT to guest drinking beer; Uses Beverage menu as a sales tool

  Yes

  No

  N/A

• IDs everyone under 30

  Yes

  No

  N/A

• Has bar guest names on tabs and chits in front of all guest at all times

  Yes

  No

  N/A

• Suggest favorite appetizers by name

  Yes

  No

  N/A

• Introduces Loyalty Program

  Yes

  No

  N/A

• Tasters used effectively as a spontaneous delighter and to educate our guests

  Yes

  No

  N/A

• Is personable and engages with all bar guest, not just regulars

  Yes

  No

  N/A

• Payment processed quickly and guest thanked and invited back.

  Yes

  No

  N/A

• Follows all proper cash handling procedures

  Yes

  No

  N/A

Office

• The office is for Managers & Shift Supervisors only and the Manager(s) / Team Leader on duty is responsible for keeping the door closed and locked at all times

  Yes

  No

  N/A

• Floor clean, swept daily

  Yes

  No

  N/A

• Team member/Communication bulletin boards current, organized, items secured in all four corners

  Yes

  No

  N/A

• No clutter, professional appearance

  Yes

  No

  N/A

• Only one team member in office for each cash out

  Yes

  No

  N/A

• Shelves clean, neatly organized

  Yes

  No

  N/A

• Safe locked at all times

  Yes

  No

  N/A

Security

• Managers and Shift Supervisors all have individual alarm codes

  Yes

  No

  N/A

• Back door locked and alarmed at all times

  Yes

  No

  N/A

• Fire Extinguishers and Ansul System properly tagged, not expired and operational

  Yes

  No

  N/A

• All team members enter and exit through designated door depending on time of day

  Yes

  No

  N/A

• Front door must remain locked until 10:30 a.m.

  Yes

  No

  N/A

• All team members leave in groups of 2 or more after dark

  Yes

  No

  N/A

• There must be a minimum of 2 people in the restaurant at all times. (Unless pre-approved through the DO)

  Yes

  No

  N/A

• Manager knows location of all panic buttons

  Yes

  No

  N/A

• Only Managers and Shift Supervisors should have safe combinations

  Yes

  No

  N/A

Food Handling

• Personal Hygiene standards in place

  Yes

  No

  N/A

• No eating or drinking in HOH or Food Prep Areas; Drinks only in a closed container with a straw if allowed by local jurisdiction

  Yes

  No

  N/A

• Proper Handwashing procedures in place; handwashing sinks available and used only for handwashing

  Yes

  No

  N/A

• Hand Sanitizer available for both Team Members and Guest

  Yes

  No

  N/A

• Non-Food contact surfaces disinfected properly

  Yes

  No

  N/A

• Pest Control program in place and no signs of pest activity of any kind

  Yes

  No

  N/A

POP

• A Frame Sign in place with proper inserts; direction correct

  Yes

  No

  N/A

• All Window Signage to Spec

  Yes

  No

  N/A

• Menus clean and properly stocked

  Yes

  No

  N/A

• Beverage Menus Clean and properly Stocked

  Yes

  No

  N/A

• Kid Menus available for guests

  Yes

  No

  N/A

• Table Tents correct and on all tables

  Yes

  No

  N/A

• Promotional Material up if applicable

  Yes

  No

  N/A

Ambiance/Atmosphere

• Music at correct level for daypart

  Yes

  No

  N/A

• Lights working, properly focused and correct level for daypart; adjusted at appropriate time

  Yes

  No

  N/A

• Temperature comfortable for guest

  Yes

  No

  N/A

• TVs set to Sports or other approved programing, volume off

  Yes

  No

  N/A

• All tables set up to spec

  Yes

  No

  N/A

Manager

• Sets an upbeat, fast, friendly pace. Big smile!

  Yes

  No

  N/A

• Professional appearance; Manager presence evident to guests

  Yes

  No

  N/A

• Manager visible in FOH, engaging with Guest and Team Members; Handles all complaints personally; runs all Priorities; No guest leaves unhappy

  Yes

  No

  N/A

• Pre-shift meetings conducted and used to inform and motivate team

  Yes

  No

  N/A

• Manager meetings conducted and attended weekly

  Yes

  No

  N/A

• Line Checks completed each shift – 10:00 a.m. & 3:00 p.m.

  Yes

  No

  N/A

• All Managers are properly trained and certified in the Career Center

  Yes

  No

  N/A

• All Managers have both Food and Alcohol ServSafe certificates posted and current

  Yes

  No

  N/A

Sales Last 60 Days

• Sales to Budget

  15.0% or higher

  10.0% to 14.9%

  5.0% to 9.9%

  0% to 4.9%

  Negative

Food Cost vs Budget Last 60 Days

• Food Cost to Budget

  1% or better

  0.9 o 0.5%

  0.4 to 0.0%

  (0.1) to (0.5)%

  (0.6)% or higher
Hourly Labor to Budget Last 60 Days

• Hourly Labor to Budget

  1.0 % or Better

  0.9% to 0.5%

  0.4% to 0.0%

  (0.1)% to (0.5)%

  (0.6)% or Higher
EBITDA vs. Budget Last 60 Days

• LBW to Budget

  $40,001 or Higher

  $20,001 to $40,000

  $10,001 to $20,000

  $1 to $10,000

  Negative