Title Page

  • Restaurant Number

  • Conducted on

  • Prepared by

  • Location

Drive-Thru

  • 1. Directional sign for drive thru entry are visible and clean, drive thru clearance sign is 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 to 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 are 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 a 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. Expeditor repeats the 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 - Burger: at least 125 degrees 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 degrees when delivered to the guest

  • 21. Fries: are crispy with visible salt

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

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

  • 118. Employee break area is present, clean and inviting

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

Additional Comments, Observations & Coaching:

  • Comments:

  • Follow-up Date is scheduled for:

  • I have reviewed the above items with my District Manager and understand the improtance of addressing these items as soon as possible.

  • Dsitrict Manager Signature

  • Restaurant Manager Signature

Job Aids

  • Consistent and Quick

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  • Freindliness

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  • Order Accuracy

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