Title Page
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Site conducted
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Conducted on
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Prepared by
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Truck #
Truck Inspection
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Do the following items meet the standards that we have set for the company?
Front Exterior(Cleanness and Damage)
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Windshield
- 5
- 4
- 3
- 2
- 1
- 0
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Grill
- 5
- 4
- 3
- 2
- 1
- 0
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Bumper
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap
- 5
- 4
- 3
- 2
- 1
- 0
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Head Lights
- 5
- 4
- 3
- 2
- 1
- 0
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Mirrors and mirrors covers
- 5
- 4
- 3
- 2
- 1
- 0
Driver Exterior(Cleanness and Damage)
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Outside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Door
- 5
- 4
- 3
- 2
- 1
- 0
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Generator room/ Generator
- 5
- 4
- 3
- 2
- 1
- 0
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Tires
- 5
- 4
- 3
- 2
- 1
- 0
Front Cab(Cleanness and Damage)
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Dash free from debris, no garbage, no personal items
- 5
- 4
- 3
- 2
- 1
- 0
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Gauges clean or no water stains or no dust
- 5
- 4
- 3
- 2
- 1
- 0
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Inside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Seats no damage and no debris (grease, batter, crumbs, garbage)
- 5
- 4
- 3
- 2
- 1
- 0
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Floors with no crumbs or any debris or personal stuff
- 5
- 4
- 3
- 2
- 1
- 0
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Walls oil build-up and no black spots
- 5
- 4
- 3
- 2
- 1
- 0
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Under Pedals grease accumulate and any crumbs
- 5
- 4
- 3
- 2
- 1
- 0
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Fire Extinguisher cleaned and up to date with tag
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Do you have a toolbox (screwdriver flat and Philips, crescent wrench, multimeters, and pliers)?
Serving Side Exterior(Cleanness and Damage)
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Outside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap, propane area dent or damaged wraps
- 5
- 4
- 3
- 2
- 1
- 0
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Lights no missing lights bulbs
- 5
- 4
- 3
- 2
- 1
- 0
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Door no build-up up with black spots and grease
- 5
- 4
- 3
- 2
- 1
- 0
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Tires
- 5
- 4
- 3
- 2
- 1
- 0
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Is your tip bucket clean or presentable?
Back Exterior(Cleanness and Damage)
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Door with black spot.
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Bumper no grease build up and your grip is no build-up with grease
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap
- 5
- 4
- 3
- 2
- 1
- 0
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Lights
- 5
- 4
- 3
- 2
- 1
- 0
Kitchen
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Fire Extinguishers mounted correctly. Tags are up to date
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Floor Corners underneath all Equipment
- 5
- 4
- 3
- 2
- 1
- 0
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Ceiling no wet batters or sauces or accumulate grease
- 5
- 4
- 3
- 2
- 1
- 0
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Fryer Backsplash has been wiped
- 5
- 4
- 3
- 2
- 1
- 0
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Fry Table
- 5
- 4
- 3
- 2
- 1
- 0
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Under Fryers
- 5
- 4
- 3
- 2
- 1
- 0
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Between Fryers and Sandwich Table
- 5
- 4
- 3
- 2
- 1
- 0
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Is the fish refrigerator door closed after they are used?
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Sandwich Inside
- 5
- 4
- 3
- 2
- 1
- 0
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Sandwich Outside no wet batter and dust
- 5
- 4
- 3
- 2
- 1
- 0
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Refrigerator inside and outside
- 5
- 4
- 3
- 2
- 1
- 0
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Freezer inside organized no opened drinks and outside cleaned
- 5
- 4
- 3
- 2
- 1
- 0
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Dry Storage, no unnecessary items, and organized?
- 5
- 4
- 3
- 2
- 1
- 0
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Health Box, and does your employee(s) know(s)? Is it clean?
- Pass
- Fail
- N/A
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The serving Table clean as you go
- 5
- 4
- 3
- 2
- 1
- 0
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Serving Window, no fingerprints, and unnecessary paper hanging?
- 5
- 4
- 3
- 2
- 1
- 0
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The three-compartment sinks have no dirty dishes.
- 5
- 4
- 3
- 2
- 1
- 0
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Does your hand sink have a hand wash sign, and is the soap available?
General Interior Notes
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How does the interior look to the workers as well as the customers?
Food Quality
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"Are they using dry batter to coat the fish instead of hand-mixed batter that is shaken?"
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Could you confirm if the consistency of the wet batter is correct?
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Is the coat on the fish paper thin? (Slap back and forth; also swing it)
- Pass
- Fail
- N/A
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"Are they dropping the fish correctly? Hold it for 1 second and then place it on the fryer."<br>
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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?
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Could you please check the quality of the fish and shake the basket to prevent sticking?
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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.)
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Has the fish turned golden in color and been cooked properly? Is the basket left on top of the fryers?
- Pass
- Fail
- N/A
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Are they cycling correctly through the old and new fries?
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Are the fries being served much faster than the fish? Are they being cooked following the cycling?<br>
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Are the meals visually appealing? Do they come with enough fries and appropriately sized fish portions?<br>
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Do they clean as they go?<br>
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Are they using a skimmer to collect all the burnt floating pieces?<br>
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Is the oil still usable? Are they using the middle section of the fryer to transfer and fill up with oil? <br>
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Are the fryers at the correct temperature (375*F)? Does your employee know?
Customer Experience
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Do you know if the truck is parked in a good spot?
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Are the doors of the truck properly closed?<br>
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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.<br>
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Could you confirm if the customers are waiting for the appropriate length of time after placing their orders?
- Pass
- Fail
- N/A
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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>
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Are the truck workers wearing uniforms? If not, why and how long will it take to fix this?<br>
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Has the front area been cleaned? Is there any trash around?<br>
General Summary Notes
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How can we enhance the quality inspection process? What steps do you propose we take to achieve this goal?
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What topics will you discuss with your team during the inspection? What issues did you address during the inspection?
