Title Page

  • Conducted on

  • Prepared by

  • Location

Drive Thru

  • 1. Directional signs for drive thru entry are visible and clean, drive-thru clearance sign present, legible and in good repair

  • 2. GUEST STANDARD - All Menu boards, OCS and speaker box are working, clean and in good repair with no missing numerals

  • 3. CRITICAL GUEST STANDARD - Guest is greeted upon arrival at the speaker box within 5 seconds

  • 4. Team member makes an effort to be friendly and make a connection with the guest at the speaker box

  • 5. GUEST STANDARD - Team members can quickly answer basic menu questions

  • 6. Team Member confirms order at the speaker box

  • 7. The Drive-thru lane, building walls, Drive-thru window(s) and ledges clean and in good repair

  • 8. Guest is greeted within 5 seconds of arriving at the window

  • 9. CRITICAL GUEST STANDARD - At the Drive-thru window, team members make an effort to be friendly through smiling and making a connection with the guest

  • 10. CRITICAL GUEST STANDARD - Team Members are wearing clean and neat Jack-approved uniforms with name tag; shirts tucked in and hair neat and pulled back

  • 11. At the Drive-thru window, the view into the kitchen is clean/organized and clutter free

  • 12. At the Drive-thru window, are the hours of operations and the current promotion present and correct?

  • 13. At the Drive-thru window the fly fan is clean and operational

  • 14. Orders are being bagged properly

  • 15. Expediter repeats order as bags are being handed out the window

  • 16. CRITICAL GUEST STANDARD - Guest receives what they ordered including correct product build, condiment(s), napkins, straw and receipt

  • 17. Guest is thanked for their visit

  • 18. CRITICAL GUEST STANDARD - Burgers: At least 125°F when delivered to the guest

  • 19. Burgers: are packaged correctly, build is correct, patty is juicy and produce is fresh/crisp

  • 20. CRITICAL GUEST STANDARD - Fries: At least 150°F when delivered to the guest

  • 21. Fries: are crispy with visible salt

  • 22. Beverages: appropriate amount of ice for cold beverages; coffee and tea are hot; no off flavors #Exterior

Exterior

  • 23. Building is clean, and paint is not chipped or faded

  • 24. Building fascia, mansard, soffit, gutters, downspouts, doors, and windows are in good repair, clean and free of graffiti

  • 25. Fencing and walls are clean, free of graffiti and in good repair

  • 26. Trash receptacles are available, clean and not overflowing

  • 27. Patio tables, chairs and umbrellas are clean and in good repair

  • 28. Parking lot and ADA/Access/Markings and signage is present and in good condition

  • 29. GUEST STANDARD - Landscaping, drive thru lane and the parking lot are free of debris and are in good repair

  • 30. Outside lights are off during the day and on during the night, and all lights are working

  • 31. Are the logo signs visible, clean, neat and presentable?

  • 32. Are the window promotions visible, neat, organized and aligned to the POP matrix? No unapproved signage displayed on building, doors or menu boards

  • 33. GUEST STANDARD - Dumpster area is clean, lids and gates are closed and no visible trash on the ground

  • 34. Are the hours of operation posted near the restaurant entrances, and are they neat and clean?

Dining Room

  • 35. At entrance, the fly fans are operational

  • 36. CRITICAL GUEST STANDARD - At the front counter, the guest is greeted upon arrival

  • 37. GUEST STANDARD - Tables, chairs, cushions, booths, bar stools, highchairs and dividers are clean or in the process of being cleaned, and are all in good condition

  • 38. Carpet, tile, coving, and rubber floor mats are clean and in good repair

  • 39. All walls, vents, pictures door-frames, door-closures, window frames, valances & blinds are clean and in good repair

  • 40. GUEST STANDARD - Floors are dry and clean or in the process of being cleaned; wet floor sign is clean and being used appropriately

  • 41. All lights, ceiling tiles, ceiling fans and fixtures are clean and in good repair.

  • 42. Is the front counter POS area neat, clean, clutter free and aligned to the POP matrix

  • 43. Is the front menu board aligned according to the POP Matrix? Menu board has no missing numerals

  • 44. GUEST STANDARD - In guest view, all kitchen areas are clean, organized and clutter free

  • 45. GUEST STANDARD - Beverages: All advertised beverages in the Free style machine are available with no expired product

  • 46. Are guests being helped at an appropriate pace at the front counter? Is a second register available for use when appropriate?

  • 47. GUEST STANDARD - Team members are wearing clean and neat Jack-approved uniforms with name tag; shirts are tucked in and hair is pulled back

  • 48. Does the restaurant appear to be staffed appropriately for the business?

  • 49. Are employees available at the counter for guests to pick-up their order, and to guide them to or offer condiments?

  • 50. Are table visits being conducted when appropriate?

  • 51. CRITICAL GUEST STANDARD - Guest is thanked for their visit

  • 52. Dining room is at an appropriate temperature and music is at a proper volume

  • 53. Dining room is free of odors

Restrooms

  • 54. Vestibule to restrooms has signs present, walls are clean, floors and coving are in good repair, lights are working, vents are clean

  • 55. CRITICAL GUEST STANDARD - Restrooms sinks, changing tables, toilets and floors are clean or in the process of being cleaned, and in good repair

  • 56. CRITICAL GUEST STANDARD - Restrooms are stocked with soap, paper towels and toilet tissue

  • 57. Restrooms are free of odors and smell clean and inviting

  • 58. Restroom lights are on, vents are clean and free of dust

  • 59. Walls, doors and ceilings are clean and free of damage or graffiti

  • 60. Mirrors (if applicable) and trash cans are in good condition

  • 61. Floor tile and coving are in good repair, drains have proper covers

  • 62. Sink and toilet plumbing are in good working condition

  • 63. Sanitary napkin disposal available (Women’s room only or both if unisex) in each stall when applicable

Service Area/Kitchen

  • 64. Drive thru workstation is staffed, organized and set up for success using latest drive-thru principles

  • 65. Restaurant is utilizing proper workstation positioning; deployment is appropriate for the sales dollars during that hour

  • 66. Headsets are being worn by team members with the priority of headsets for those in position 1, 2 and PIC

  • 67. PIC is clearly identified and communicating the needs of the business to the team

  • 68. Build-to charts are properly displayed, represent correct day and daypart, and are being used appropriately

  • 69. Schedule is clearly visible and being used to manage the shift

  • 70. Shake machine and Vitamix are working, clean and in good repair

  • 71. Ice tea dispenser, coffee machine and air pots are present and in good repair

  • 72. POU’s are present, clean and in good repair

  • 73. GUEST STANDARD - Beverages: All advertised beverages are available with no expired product

  • 74. Hand washing sink is available, working, clean and stocked

  • 75. Franchise plaque is displayed in a place that is easily readable by a guest

Fryer

  • 76. Fryer is in good repair and all vats are clean and working. Timers are working and in good repair

  • 77. Hood and hood screens/baffles are present, clean and do not show considerable build-up of grease

  • 78. Utensils/tools/baskets/Cambro pans are clean, with a spare set available for proper rotation (required items)

  • 79. Fry bin has the upgraded ceramic tile heating element as required by Q2 FY18 capital investments

  • 80. Timers are being used on the fryer when cooking and staging food in the fry bin and UHC

  • 81. Appearance of product coming out of the fryer is visually pleasing and not over/under cooked

  • 82. Immediately after products are cooked they are placed on a sandwich, in packaging or in a UHC

  • 83. Taco station is clean, stocked with cheese, lettuce, sauce and bags. Proper holding times are being used. Taco stager/Taco holding unit if applicable is in good working condition

  • 84. Observe that Tacos are being prepared according to JIB standards – cheese, lettuce (1oz) and a line of taco sauce across the taco edge-to-edge

  • 85. Fryer POU's are clean and stocked

ASSEMBLY/GRILL

  • 86. Assembly prep area is stocked with produce, sauces, boxes, and wraps within reach and with proper holding times

  • 87. POU’s are working, clean, stocked and within reasonable reach

  • 88. Microwaves are working, clean and within reasonable reach

  • 89. Pass thru or landing stone is clean, heated and being used for staging assembled food

  • 90. Toasters (Butter Wheel, Batch and Bread Griller) have signs of being cleaned within past 24 hours. Toasters are within reach and are being used properly

  • 91. Protein Holding Cabinet and Universal Holding Cabinet are within reach. Cabinet timers are being used including day part menus. Cabinet pans are correct for each unit (Lids for Proteins/Shallow pans for fried product). Cabinets show signs of being cleaned within past 24 hours and are in good working condition

  • 92. Bread is within reasonable reach of assembly area, bread is fresh within use by date and appropriately stocked

  • 93. Kitchen Display Systems are within easy view and legible when orders appear; bump bars are positioned properly for assembly

  • 94. Rice cookers are present, clean and in good working condition if applicable

  • 95. Special label sticker dispenser is present, filled with proper stickers and being used for special orders

  • 96. Grill and grill timers are working and in good repair

  • 97. Hood and hood screens/baffles are present, clean, and do not show considerable build-up of grease

  • 98. Utensils/tools/baskets/Cambro pans are clean, with a spare set available for proper rotation (required items)

  • Flat Grill Only 99. Presses (3 minimum) and cool covers are available and clean if applicable

  • 100. POUs are stocked, clean and in good working condition

  • 101. Immediately after products are cooked, they are placed on a sandwich, in packaging or in a holding cabinet

PREP/STORAGE

  • 102. Prep area is clean (including tools/ceiling/walls/floor) or in the process of being cleaned, organized and stocked

  • 103. Water filter is present and has been replaced within the last year. Filter is clearly marked with expiration date or date last changed

  • 104. Walk in coolers/freezer are clean, organized and in good repair. Shelves are six inches off floor and free of rust

  • 105. Dry storage is clean, organized and in good repair. Shelves are six inches off floor and free of rust

  • 106. Back door is sealed properly with no sign of gaps, air curtain is working when door is opened

GENERAL SECTION

  • 107. All product hold times are being followed according to JIB standards

  • 108. All food safety procedures are being followed

IF RESTAURANT MANAGER IS PRESENT, ASK THE FOLLOWING QUESTIONS. IF NOT, MARK N/A. WHEN ASKING QUESTIONS PROBE FOR USE OF SYSTEMS

  • 109. How do you ensure that you have proper Management Coverage across all shifts?

  • 110. How do you ensure you balance the team across all day parts?

  • 111. How do you feel about the strength of your team on the late night and weekend shifts?

  • 112. How do you count your inventory, and how do you make sure it is accurate?

  • 113. Did you have any bounce backs this week?

  • 114. Did you need borrow any food this week (or last week)?

  • 115. Did you have to make lots of changes when you generated your order this week?

  • 116. Walk me through how you trained your newest employee

  • 117. What do you use the tablet for the most, what did you use the tablet for this week, are you using the tablet to certify your team members

  • Employee break area is present, clean and inviting

  • Restaurant has a clear way of communicating to crew members such as a communications board

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The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.