On The Hook Quality Inspections

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Truck #

• Do the following items meet the standards that we have set for the company?

Front Exterior(Cleanness and Damage)

• Windshield

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Grill

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Bumper

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Wrap

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Head Lights

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Mirrors and mirrors covers

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

Driver Exterior(Cleanness and Damage)

• Outside of Window

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Door

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Generator room/ Generator

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Utility Door, Room, Unnecessary Stuff

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Fryers' room no debris or accumulated oil and door

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Tires

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

Front Cab(Cleanness and Damage)

• Dash free from debris, no garbage, no personal items

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Gauges clean or no water stains or no dust

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Inside of Window

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Seats no damage and no debris (grease, batter, crumbs, garbage)

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Floors with no crumbs or any debris or personal stuff

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Walls oil build-up and no black spots

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Under Pedals grease accumulate and any crumbs

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Fire Extinguisher cleaned and up to date with tag

  Pass

  Fail

  N/A

Serving Side Exterior(Cleanness and Damage)

• Outside of Window

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Wrap, propane area dent or damaged wraps

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Lights no missing lights bulbs

  Yes

  No

  N/A

• Door no build-up up with black spots and grease

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Tires

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Is your tip bucket clean or presentable?

  Yes

  No

  N/A

Back Exterior(Cleanness and Damage)

• Door with black spot.

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Bumper no grease build up and your grip is no build-up with grease

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Wrap

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Lights

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

Kitchen

• Fire Extinguishers mounted correctly. Tags are up to date

  Pass

  Fail

  N/A

• Floor Corners underneath all Equipment

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Ceiling no wet batters or sauces or accumulate grease

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Fryer Backsplash has been wiped

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Fry Table

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Under Fryers

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Between Fryers and Sandwich Table

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Is the fish refrigerator door closed after they are used?

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Sandwich Inside

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Sandwich Outside no wet batter and dust

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Refrigerator inside and outside

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Freezer inside organized no opened drinks and outside cleaned

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Dry Storage, no unnecessary items, and organized?

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Health Box, and does your employee(s) know(s)? Is it clean?

  Select Pass Fail N/A

  • Pass
  • Fail
  • N/A

• The serving Table clean as you go

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Serving Window, no fingerprints, and unnecessary paper hanging?

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• The three-compartment sinks have no dirty dishes.

  Yes

  No

  N/A

• Does your hand sink have a hand wash sign, and is the soap available?

  Yes

  No

  N/A

General Interior Notes

• How does the interior look to the workers as well as the customers?

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

Food Quality

• "Are they using dry batter to coat the fish instead of hand-mixed batter that is shaken?"

  Yes

  No

  N/A

• Could you confirm if the consistency of the wet batter is correct?

  Yes

  No

  N/A

• Is the coat on the fish paper thin? (Slap back and forth; also swing it)

  Select Yes No N/A

  • Yes
  • No
  • N/A

• "Are they dropping the fish correctly? Hold it for 1 second and then place it on the fryer."<br>

  Yes

  No

  N/A

• Are they using the skimmer to pick up crumbs before transferring fish to the second fryer? Also, is the skimmer used to transfer the fish?

  Yes

  No

  N/A

• Could you please check the quality of the fish and shake the basket to prevent sticking?

  Yes

  No

  N/A

• Is it necessary to cook the fries as soon as they are ordered? Do they communicate how many orders they need? (When they are not busy.)

  Yes

  No

  N/A

• Has the fish turned golden in color and been cooked properly? Is the basket left on top of the fryers?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Are they cycling correctly through the old and new fries?

  Pass

  Fail

  N/A

• Are the fries being served much faster than the fish? Are they being cooked following the cycling?<br>

  Pass

  Fail

  N/A

• Are the meals visually appealing? Do they come with enough fries and appropriately sized fish portions?<br>

  Pass

  Fail

  N/A

• Do they clean as they go?<br>

  Yes

  No

  N/A

• Are they using a skimmer to collect all the burnt floating pieces?<br>

  Pass

  Fail

  N/A

• Is the oil still usable? Are they using the middle section of the fryer to transfer and fill up with oil? <br>

  Pass

  Fail

  N/A

• Are the fryers at the correct temperature (375*F)? Does your employee know?

  Pass

  Fail

  N/A

Customer Experience

• Do you know if the truck is parked in a good spot?

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Are the doors of the truck properly closed?<br>

  Yes

  No

  N/A

• Please let me know if the cashier is friendly to the customers. Also, I would like to see if you have been observing them and, if so, for how long.

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

• Could you confirm if the customers are waiting for the appropriate length of time after placing their orders?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Could you please confirm if the phone is clean and free from any functional issues such as tap and swipe problems? Additionally, is there any crack on the phone?<br>

  Yes

  No

  N/A

• Are the truck workers wearing uniforms? If not, why and how long will it take to fix this?<br>

  Yes

  No

  N/A

• Has the front area been cleaned? Is there any trash around?

  Select 5 4 3 2 1 0

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0

General Summary Notes

• How can we enhance the quality inspection process? What steps do you propose we take to achieve this goal?

• What topics will you discuss with your team during the inspection? What issues did you address during the inspection?