Operations Audit Report

• Store Name:

• Store #

• Conducted on

  Date

• Prepared by

• Location
  Address

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

• Previous Audit Score

• Time Temperature Abuse and/ or Cross Contamination.

  Compliant

  Non-Compliant

• Chopping Pork Butts Ahead.

  Compliant

  Non-Compliant

• Expired Product in Unit.

  Compliant

  Non-Compliant

• Clear Over Production of Prep Items.

  Compliant

  Non-Compliant

• Buying Product from Unapproved Vendors.

  Compliant

  Non-Compliant

• Not Adhering to Proper Cooling Procedures.

  Compliant

  Non-Compliant

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

  Compliant

  Non-Compliant

• Critical Equipment Failure.

  Compliant

  Non-Compliant

• Unapproved Menu Board Presentation.

  Compliant

  Non-Compliant

• Lack of Adherence of the Labeling System.

  Compliant

  Non-Compliant

A - Pork

• Appearance / Quality / Procedure. (4pt)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

• Pork smoked fat side down. (2pt)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Tortillas held correctly and not dried out?

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

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

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• Record Temp:

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

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

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

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

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

  Yes

  No

  N/A

• Bread toasted/ Covered properly. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

• Cheese Sauce available. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

• Brisket held correctly. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hamburgers cooked to order. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Shelf life adhered to. (2pt)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

• Menu specs being followed. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• Record Temp:

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

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Temperature at 41° or below. (4pt)

  Safe

  At Risk

  N/A

• Record Temp:

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

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

  Yes

  No

  N/A

• Proper Rotation. (2pt)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Hold time adhered to. (2pt)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Temp at 140°-165°. (4pt)

  Safe

  At Risk

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Menu specs being followed. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Menu specs being followed. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Menu specs being followed. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Menu specs being followed. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Portion control in use. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• Lemons available and prepped properly. (2pt)

  Yes

  No

  N/A

• Levels sufficient for volume. (2pt)

  Yes

  No

  N/A

• No carryover tea. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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.

Smilin at the Shack

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

  Yes

  No

  Sometimes

• Making ordering easy and fun? (5pt)

  Yes

  No

  Sometimes

• Impress with a smooth delivery? (5pt)

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

• End with a fond farewell? (5pt)

  Yes

  No

  Sometimes

A - Service

• Grand Entrance? (5pt)

  Yes

  No

  Sometimes

• Were employees smiling? (5pt)

  Yes

  No

  Sometimes

• Greeting within 10 seconds. (5pt)

  Yes

  No

  Sometimes

• Employees making eye contact? (5pt)

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

• Employees reviewing order with customers? (5pt)

  Yes

  No

  Sometimes

• Employees explaining serve process? (5pt)

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

• Introducing food at the table? (5pt)

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

• Employees eagerly assisting customers? (5pt)

  Yes

  No

  Sometimes

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

  Outstanding

  Very Good

  Satisfactory

  Needs Improvement

  Unsatisfactory

B - Employee Appearance

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

  Yes

  No

  N/A

• Hair Meets standards? (5pt)

  Yes

  No

  N/A

• Hands washed per standards? (5pt)

  Yes

  No

  N/A

• Jewelry meets standards? (5pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  Sometimes

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

  Yes

  No

  Sometimes

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

  Yes

  No

  N/A

C - Dining Room

• All condiment area items available? (5pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• • 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)

  Yes

  No

  N/A

• FOH properly staffed? (5pt)

  Yes

  No

  N/A

• BOH properly staffed? (5pts)

  Yes

  No

  N/A

• Gift Cards are for sale? (5pt)

  Yes

  No

  N/A

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

  No

  Yes

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Franchise placard present in the store (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

A - Exterior

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Landscaping well maintained. (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

B - Dining Room

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Drink dispenser and nozzles clean. (5pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dining room temperature. (1pt)

  Yes

  No

  N/A

C - Service Line

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

  Yes

  No

  N/A

• Paper good inverted, location. (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

D - Restrooms

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Handicap accessible. (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

E - Coolers and Freezers

Walk-In Cooler

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

  Yes

  No

  N/A

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

  No

  Yes

• Gaskets clean and in good repair (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Thermometer present in cooler. (2pt)

  Yes

  No

  N/A

• Proper temp (33°-38°f). (2pt)

  Safe

  At Risk

  N/A

• Enter Temperature:

• Speed rack present, clean? (2pt)

  Yes

  No

  N/A

Freezer

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

  Yes

  No

  N/A

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

  No

  Yes

• Gaskets clean and in good repair (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Thermometer present in freezer. (2pt)

  Yes

  No

  N/A

• Proper temp (0°-10°f). (2pt)

  Safe

  At Risk

  N/A

• Enter Temperature:

Line Cooler(s)

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

  Yes

  No

  N/A

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

  No

  Yes

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

  Yes

  No

  N/A

• Line Cooler clean and maintained. (2pt)

  Yes

  No

  N/A

• Thermometer present in cooler. (2pt)

  Yes

  No

  N/A

• Proper temp (33°-38°f). (2pt)

  Safe

  At Risk

  N/A

• Enter Temperature:

Ice Maker

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

F - Back of the House

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Marketing Promotions

• System wide promotions implemented properly. (5pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No outside marketing materials. (5pt)

  Yes

  No

  N/A

Administrative and Management

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Proper insurance coverage. (2pt)

  Yes

  No

  N/A

• Understands and utilizes the Intranet. (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Manager Serv Safe Certified? (5pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Communication log accessible and utilized. (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Prep sheets are being completed? (2pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Management checklists are in use? (2pts)

  Yes

  No

  N/A

• Daily Key Item being completed. (5pt)

  Yes

  No

  N/A

• Weekly Inventory being completed. (5pt)

  Yes

  No

  N/A

• Safe locked and bolted down. (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Desktop neat and organized. (1pt)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Has latest Health Score available.

  Media

• Passing Audit or Failing Audit

  Passing Audit

  Failing Audit

• Person Completing A18 Review:

  Sign

• Manager on Duty/ Franchise Owner:

  Sign