Information

  • Store Name:

  • Store #

  • Conducted on

  • Prepared by

  • Location
  • Manager/ Owner on Duty (name/title).

  • Previous Audit Score

Top 10 Immediate Default Action Items

  • Time Temperature Abuse and/ or Cross Contamination.

  • Chopping Pork Butts Ahead.

  • Expired Product in Unit.

  • Clear Over Production of Prep Items.

  • Buying Product from Unapproved Vendors.

  • Not Adhering to Proper Cooling Procedures.

  • Serving Unapproved Menu Items or Not Participating in LTO's.

  • Critical Equipment Failure.

  • Unapproved Menu Board Presentation.

  • Lack of Adherence of the Labeling System.

Product Quality & Procedures

A - Pork

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Pork cooked properly. (2pt)

  • Pork smoked fat side down. (2pt)

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Pork Butts are to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the case does not have to labeled with the received date. Expiration date is to be Labeled 21 days from the pack date. * SEE PROTEIN LABELING SHEET

B - Chopped Chicken

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

C - Tenders

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Chicken Tenders are to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the case does not have to labeled with the received date. Expiration date is to be Labeled 14 days from the pack date. * SEE PROTEIN LABELING SHEET

D - Grilled Tenders

  • Appearance/ Quality/ Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

E - Half Chicken

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Half Chickens are to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the case does not have to labeled with the received date. Expiration date is to be Labeled 14 days from the pack date. * SEE PROTEIN LABELING SHEET

F - Wings

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Wings are to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the case does not have to labeled with the received date. Expiration date is to be Labeled 14 days from the pack date. * SEE PROTEIN LABELING SHEET

F2 - Boneless Wings

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Levels sufficient for volume. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials.

F3 - LTO Shack Wraps

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Tortillas held correctly and not dried out?

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials.

G - Smoked Wings

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at below 41° or below or between 140-165 degrees. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials.

H - Ribs

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Correct recipes/ procedures being followed. (2pt)

  • Tenderness/ Fall off the bone factor. (2pt)

  • Levels sufficient for volume. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Ribs are to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the does not have to labeled with the received date. Expiration date is to be Labeled 7 days from the received date. * SEE PROTEIN LABELING SHEET

I - Chicken Salad

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • Cold holding food products stored in refrigeration must be below 41°F.

  • Correct recipes/ procedures being followed. (2pt)

  • Levels sufficient for volume. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

J - Sandwiches

  • Appearance / Quality / Procedure. (4pt)

  • Temperature at 41° or below. (4pt)

  • Cold holding food products stored in refrigeration must be below 41°F.

  • Sandwich Toppings:<br>Quality & Quantity. (2pt)

  • Bread toasted/ Covered properly. (2pt)

  • Buns toasted properly and to order. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials • Any product sitting out and stored on ice, i.e. Hamburger Toppings and Salad Toppings, Dressings must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials. • Discard time will be 4 hours from the time the product was set out.

K - Shack Potato

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Proper rotation (No carry over). (2pt)

  • Levels sufficient for volume. (2pt)

  • Cheese Sauce available. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials.

L - Brisket (Optional)

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Brisket cooked properly. (2pt)

  • Brisket held correctly. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Brisket is to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the does not have to labeled with the received date. Expiration date is to be Labeled 35 days from the pack date. * SEE PROTEIN LABELING SHEET

M - Hamburgers (Optional)

  • Appearance / Quality / Procedure. (4pt)

  • Hamburgers cooked to order. (2pt)

  • Sandwich Toppings: Quality & Quantity. (2pt)

  • Buns toasted properly and to order. (2pt)

  • Cooked to internal temperature of 165°. (Medium-Well). (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Hamburgers are to be labeled with the received date and the expiration date when received. If the US Foods label is on the case the does not have to labeled with the received date. Expiration date is to be Labeled 20 days from the pack date. * SEE PROTEIN LABELING SHEET

N - Wing Sauce & BBQ Sauces

  • Appearance / Quality / Procedure. (4pt)

  • Shelf life adhered to. (2pt)

  • Levels sufficient for volume. (2pt)

  • Menu specs being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Wing sauce and BBQ sauce gallons are to be labeled with the received date after removing from case. Label received date on top of white cap. After gallons are opened label gallons with the opened date and the expiration date. (7 days shelf life).

O - Baked Beans

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

P - Brunswick Stew

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

Q - Mac & Cheese

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

R - Green Beans

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

S - Cole Slaw/ Potato Salad

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • Cold holding food products stored in refrigeration must be below 41°F.

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Portion into 6 and 8 ounce bowls for service. Label with appropriate day dot and make sure rotate product to FIFO (First In First Out)

T - Salads

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Temperature at 41° or below. (4pt)

  • Record Temp:

  • Cold holding food products stored in refrigeration must be below 41°F.

  • Salad Toast toasted and plated correctly. (2pt)

  • Proper Rotation. (2pt)

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials • Any product sitting out and stored on ice, i.e. Hamburger Toppings and Salad Toppings, Dressings must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials. • Discard time will be 4 hours from the time the product was set out. • After 4 hours take the temperature of the product to ensure it is still at 41 degrees or less and change the ice and change the label.

U - Peach Cobbler

  • Appearance / Quality / Procedure. (4pt)

  • Hold time adhered to. (2pt)

  • Levels sufficient for volume. (2pt)

  • Correct recipes/ procedures being followed. (2pt)

  • Temp at 140°-165°. (4pt)

  • Record Temp:

  • All food products stored on the steam table or held hot in the smoker or warming cabinet must be held between 140 - 165 degrees. All food products stored in the line cooler or walk-in cooler must be stored below 41 degrees.

  • Proper rotation (No Carry Over). (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All hot & cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials. • Any product sitting out at room temperature, i.e. Grilled Tenders and Peach Cobbler, must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials.

V - French Fries

  • Appearance / Quality / Procedure. (4pt)

  • Menu specs being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

W - Sweet Potato Fries

  • Appearance / Quality / Procedure. (4pt)

  • Menu specs being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

X - Okra

  • Appearance / Quality / Procedure. (4pt)

  • Menu specs being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

Z - Onion Rings

  • Appearance / Quality / Procedure. (4pt)

  • Menu specs being followed. (2pt)

  • Plate presentation correct/ proper containers being used. (2pt)

  • Portion control in use. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials

Y - Tea

  • Appearance / Quality / Procedure. (4pt)

  • Lemons available and prepped properly. (2pt)

  • Levels sufficient for volume. (2pt)

  • No carryover tea. (2pt)

  • All cold items stored, labeled, dated and rotated (FIFO). (4pt)

  • • All food products stored in cold, dry, or frozen storage must be appropriately labeled. • Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials • Any product sitting out and stored on ice, i.e. Hamburger Toppings and Salad Toppings, Dressings must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials. • Discard time will be 4 hours from the time the product was set out. • After 4 hours take the temperature of the product to ensure it is still at 41 degrees or less and change the ice and change the label.

Service

Smilin at the Shack

  • Saying hello with a warm and friendly greeting? (5pt)

  • Making ordering easy and fun? (5pt)

  • Impress with a smooth delivery? (5pt)

  • Looking after guests throughout visit. table touches/ Interaction with guests? (5pt)

  • End with a fond farewell? (5pt)

A - Service

  • Grand Entrance? (5pt)

  • Were employees smiling? (5pt)

  • Greeting within 10 seconds. (5pt)

  • Employees making eye contact? (5pt)

  • Employees answering the phone with a smile? (5pt)

  • Employees suggesting/ Upselling menu items? (5pt)

  • Employees reviewing order with customers? (5pt)

  • Employees explaining serve process? (5pt)

  • FOH employees suggesting our signature sauces: Buff-Q, Shack Sauce, Q-Ranch? (5pt)

  • Team members knowledgeable about products and uses correct terminology? (5pt)

  • Introducing food at the table? (5pt)

  • Lasting impression? "Enjoy your meal" " Can I get you anything" (5pt)

  • Employees eagerly assisting customers? (5pt)

  • Rate the overall service for this visit. (up to 4pts)

B - Employee Appearance

  • Shane's approved uniforms, hats, clean & wrinkle free? (5pt)

  • Hair Meets standards? (5pt)

  • Hands washed per standards? (5pt)

  • Jewelry meets standards? (5pt)

  • Professional image displayed? (No gum, eating, smoking)? (5pt)

  • All employees polite and courteous and speaking to customers? (5pt)

  • Overall, employees showing a sense of urgency? (5pt)

  • Employees wearing Non-Slip Shoes? (5pt)

C - Dining Room

  • All condiment area items available? (5pt)

  • Cookies and Brownies displayed in a wicker basket? (5pt)

  • Towels in sanitizer solution? or other sanitary table and counter wiping product? (5pt)

  • Sanitizer buckets labeled correctly? (4 hour label). (5pt)

  • Condiment Stand shelves and cabinets clean, organized and in good repair? (5pt)

  • Sweet, Unsweet, Peach Tea urns labeled correctly? (5pt)

  • Tea urns labels in good condition? (5pt)

  • Tea urns and seat cups clean and in good repair? (5pt)

  • Toppings and Dressings labeled and held correctly. (4pt)

  • • Any product sitting out and stored on ice, i.e. Hamburger Toppings and Salad Toppings, Dressings must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials. • After 4 hours take the temperature of the product to ensure it is still at 41 degrees or less and change the ice and change the label.

  • Proper packing including receipt? (5pt)

  • FOH properly staffed? (5pt)

  • BOH properly staffed? (5pts)

  • Gift Cards are for sale? (5pt)

  • No gift certificates are for sale? (5pt)

  • Correct furniture and tables are set correctly? (5pt)

  • BBQ sauce bottles and stickers are clean and maintained on tables? (5pt)

  • Table numbers or names are in use? (5pt)

  • Franchise placard present in the store (1pt)

  • Appropriate number of hours of operations. (5pt)

Cleanliness

A - Exterior

  • All signs meet specs, working and in good repair. (2pt)

  • All lighting working properly, and proper lighting for areas covered. (2pt)

  • Window ledges clean and in good repair. (2pt)

  • All exterior doors clean and in good repair. (2pt)

  • Exterior walls clean and in good repair, and properly painted or finished. (2pt)

  • Exterior trash receptacles clean, no offensive odors, and in good repair. (1pt)

  • Outdoor seating-seats, tables, umbrellas approved, clean and in good repair. (1pt)

  • Cigarette receptacles and ashtrays clean and in good repair. (1pt)

  • Landscaping well maintained. (1pt)

  • Dumpster, dumpster pad and grease trap area clean and in good repair. (2pt)

  • Building awning clean and in good repair. (2pt)

  • Lot/ curbs/ gutters clean and in good repair. (1pt)

  • All sidewalks clean and in good repair. (1pt)

B - Dining Room

  • Walls, ceilings, and decor clean and in good repair and meet specs. (1pt)

  • Correct signage displayed in the dining room. (1pt)

  • Floors, mats, and baseboards clean and in good repair. (1pt)

  • Ceiling grids, tiles, vents and fans clean and in good repair. (1pt)

  • Lights and light fixtures clean and in good repair, no burnt out bulbs. (1pt)

  • Window signs working, in good repair and meet specs. (1pt)

  • Menu boards clean, in good repair and meet specs. (1pt)

  • Menu boards pics used to promote day-part sales. (1pt)

  • Trash cans and trash can cabinets clean, in good repair and meet specs. (1pt)

  • Tables and Booths clean and in good repair. (5pt)

  • High chairs and booster seats clean and in good repair. (1pt)

  • Chairs clean and in good repair. (1pt)

  • Store scent fresh with no offensive odors. (1pt)

  • All counters clean and in good repair. (1pt)

  • Drink dispenser and nozzles clean. (5pt)

  • Tea dispenser and tea basket clean. (5pt)

  • Dining rooms floors kept cleaned and maintained. (5pt)

  • Condiment stand and beverage area clean and stocked. (1pt)

  • Guest sink clean, in good repair and stocked with a trash can near sink area. (1pt)

  • Interior sills and ledges clean and in good repair. (1pt)

  • Windows clean and in good repair. (2pt)

  • Music and/ or TV's clean and at proper volume. (1pt)

  • Dining room temperature. (1pt)

C - Service Line

  • Packing station clean and in good repair. (1pt)

  • Paper good inverted, location. (1pt)

  • Front counter and cabinets clean and clutter free. (1pt)

  • Transfer window clean and in good repair. (1pt)

D - Restrooms

  • Floors, drains, baseboards, walls, tile, ceiling clean and in good repair. (1pt)

  • Locks, entrance door both sides clean and in good repair. (1pt)

  • Trash receptacles in restrooms clean and maintained and not overflowing? (1pt)

  • Lighting, vents, exhaust clean and in good repair. (1pt)

  • Sinks, mirrors, countertops, stalls (check locks) clean and in good repair. (1pt)

  • Toilets, urinals, partitions, doors clean and in good repair. (1pt)

  • Toilet paper, paper towels and soap dispensers clean and in good repair and stocked. (1pt)

  • Handicap accessible. (1pt)

  • Pleasant odor, trash cans not overflowing. (1pt)

  • Appropriate trash cans with lids and foot pedal. (1pt)

  • Diaper changing station available, clean, and in working order. (1pt)

  • "Employees Must Wash Hands" sign posted in each restroom. (1pt)

E - Coolers and Freezers

Walk-In Cooler

  • All cold items properly stored, labeled, dated, rotated, and at proper temp. (4pt)

  • No expired or outdated food in Walk-In cooler. (2pt)

  • Gaskets clean and in good repair (2pt)

  • Walls, ceiling, shelves, and floors clean and in good repair. (2pt)

  • Evaporator coils (Front & Back), fan guard, and unit clean and in good repair. (2pt)

  • Lights and light covers clean and in good repair, no burnt out bulbs. (2pt)

  • Thermometer present in cooler. (2pt)

  • Proper temp (33°-38°f). (2pt)

  • Enter Temperature:

  • Speed rack present, clean? (2pt)

Freezer

  • All cold items properly stored, labeled, dated, rotated, and at proper temp. (4pt)

  • No expired or outdated food in the freezer. (2pt)

  • Gaskets clean and in good repair (2pt)

  • Walls, ceiling, shelves, and floors clean and in good repair. (2pt)

  • Evaporator coils (Front & Back), fan guard, and unit clean and in good repair. (2pt)

  • Lights and light covers clean and in good repair, no burnt out bulbs. (2pt)

  • Thermometer present in freezer. (2pt)

  • Proper temp (0°-10°f). (2pt)

  • Enter Temperature:

Line Cooler(s)

  • All cold items properly stored, labeled, dated, rotated, and at proper temp. (4pt)

  • No expired or outdated food in the line cooler. (2pt)

  • Gaskets clean and in good repair. (2pt)

  • Line Cooler clean and maintained. (2pt)

  • Thermometer present in cooler. (2pt)

  • Proper temp (33°-38°f). (2pt)

  • Enter Temperature:

Ice Maker

  • Designated ice scoop properly stored outside of the ice bin. (2pt)

  • Ice maker is clean and filters are cleaned. (2pt)

F - Back of the House

  • Smokers clean, maintained, and in good repair. (5pt)

  • Ovens clean, maintained, and in good repair. (5pt)

  • Steam table clean and in good repair. (5pt)

  • Four burner stove and double boilers clean and in good repair. (5pt)

  • Main grill clean and in good repair. (5pt)

  • Warmer/ Auto Shams clean and in good repair. (5pt)

  • Toaster clean, free of debris and in good repair. (5pt)

  • Fryers clean, maintained and in good repair, fryer temps, and oil in good condition. (5pt)

  • All sinks cleaned and used as specified. smallwares and baskets clean. (5pt)

  • Dry ingredient storage containers labeled, clean and in good repair. (2pt)

  • Shelving organized clean and in good repair. (1pt)

  • All tables clean and maintained. No rust and in good repair. (3pt)

  • Latex gloves being worn and replaced after use. (3pt)

  • Filter equipment clean, maintained, and no obvious safety problems. (2pt)

  • Knives are sharp and being stored properly. (1pt)

  • Cutting boards clean and sanitized after each use. (2pt)

  • No evidence of insects, rodents, or other pests. (5pt)

  • "Wet Floor" sign available and utilized. (1pt)

  • Back door kept cleaned and door locked. (1pt)

  • Chemicals, toxic items properly used, labeled and stored in one central location in restaurant (away from food). (3pt)

  • All chemicals are to be stored in one central location within the restaurant when finished. All chemicals spray bottles labels must match the chemical stored inside. Order new spray bottles from P&G 1 800-332-7787.

  • Biotherms 250° and 500° available. (2pt)

  • Emergency exit signs and lights clean and in good repair. (1pt)

  • Utensils, smallwares, equipment stored properly (Air dried and not wet when stored). (2pt)

  • 3 or 4 compartment sink setup properly during all hours of operation. (3pt)

  • Test strips on hand and used and test at 200ppm. (Water must be between 65 - 75 degrees). (2pt)

  • Sanitizer buckets present, labeled and test at 200 ppm (Water must be between 65 - 75 degrees). (2pt)

  • Prep sink clean, organized and only used for prep. (2pt)

  • All hand sinks clean and properly stocked. (2pt)

  • Wrap station, heat wells, pan lids clean and in good repair. (2pt)

  • All hoods and filters clean and well maintained. (3pt)

  • Fire extinguishers located appropriately and not past expiration date. (1pt)

  • Ansul extinguishers tagged, charged, caps, pipes. (2pt)

  • Mop sink area clean, organized, and in good repair. (1pt)

  • Can opener clean and in good repair. (5pt)

  • All trash cans washed inside and out. (1pt)

  • All back of the house walls, ceilings, air vents and shelving clean. (2pt)

  • All back of the house lights and covers clean and properly working. (2pt)

  • All back of the house floors, drain gates, and baseboards clean. (2pt)

  • Floors maintained and swept as need throughout each shift. (2pt)

  • All timers functional, labeled and clean. (3pt)

Marketing and Administrative

Marketing Promotions

  • System wide promotions implemented properly. (5pt)

  • Only current P.O.P. materials displayed in store. (5pt)

  • Sauce display present and signage installed to specs? (5pts)

  • No outside marketing materials. (5pt)

Administrative and Management

  • Required licenses, certificates, and inspections posted. (2pt)

  • H.R. wage and labor laws, physicians listings posted. (Federal Requirement). (1pt)

  • All employee folders contain all required forms on checklist. (1pt)

  • I-9's kept separate, Applications, W4, G4 (or required State Forms), Handbook Receipt, Confidentiality Form, Drug/ Alcohol Form, Discrimination/ Harassment Policy Form. (3pt)

  • Effective labor control, proper staffing level. (2pt)

  • Proper cash handling displayed at register. (2pt)

  • Proper insurance coverage. (2pt)

  • Understands and utilizes the Intranet. (2pt)

  • Updated Recipe Book printed and available in store. (2pt)

  • Manager Serv Safe Certified? (5pt)

  • General Manager has completed RSU (Rib Shack University). (2pt)

  • Communication log accessible and utilized. (1pt)

  • Updated Operations Manual available in the store. (1pt)

  • Office door kept closed and door locked. (1pt)<br>

  • POS terminals are clean and organized; all terminals are working. Printers are cleaned and in good repair. (1pt)

  • Line Checks being completed 2-3 times a day? 30 days of line checks on hand? (2pt)

  • Prep sheets are being completed? (2pt)

  • Cooling logs present and being utilized? 30 days of cooling logs on hand? (2pts)

  • Management checklists are in use? (2pts)

  • Daily Key Item being completed. (5pt)

  • Weekly Inventory being completed. (5pt)

  • Safe locked and bolted down. (1pt)

  • Has latest OAR evaluation in store. (1pt)

  • Desktop neat and organized. (1pt)

  • Phone, computer, calculator available. (1pt)

  • Has latest Pest Control report available. (1pt)

  • Has latest Health Score available.

Signature

  • Passing Audit or Failing Audit

  • Person Completing A18 Review:

  • Manager on Duty/ Franchise Owner:

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