Information
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Evaluation Date
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Restaurant Number
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Restaurant Location
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Evaluator
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General Manager
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Person In Charge
Exterior
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Parking lot visually appealing. Clean and free of debris.
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Parking lot in good repair. No potholes, striping clear, bumpers unbroken.
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Sidewalks/outside furniture clean, in good repair and free of debris. No gum or stains.
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Trash area clean and in good repair. Doors and lids closed. Grease receptacle clean.
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DT preview board and extenders clean and readable. Set up to standards. Numbers aligned. Spike signs in good repair. Doors and lids closed. Grease receptacle clean.
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DT Order Confirmation Board (OCB): operating, clear and current graphics, clean, speaker sound clear with no distortion. CKE approved decals posted and in good condition.
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DT Menu Board: POP not faded. Plexiglass clear (not scratched or clouded). Not in need of paint or repair. All doors & panels closed & locked.
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Building walls, awnings & doors clean and in good repair. News racks are clean and in good repair. Awning lights working and free of missing bulbs.
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DT lane not cluttered, clean and in good repair.
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DT Windows: 1st window (if applicable) and pass out window are not cluttered, decals if applicable are in good condition. DT windows and ledges are clean. Hours and response line numbers are posted. Window is closed between cars.
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All areas landscaped. No weeds or dead plants. Free of litter.
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American and/or company flag not torn/tattered; clean; illuminated from dusk till dawn.
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POP: Only applied and current POP is displayed; effectively displayed per marketing guide. Marquee correct and working.
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Building lights and signage working. Clean and in good repair.
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Additional Comments: Exterior:
Interior
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Doors clean (glass and frames) and in good repair, rodent proof. Only approved logo decals are the only decals on the doors (except doors with star door etching)
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Required decals/signage posted in an area visible to guests: (Business hours, Handicap access, Franchise ID plaque, and Guest response line number). Health inspection posted as required.
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Floor mats clean, in good repair.
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Floors clean & dry, wet floor signs in use (stored away from guest view when not in use). Wet floor signs clean and good repair.
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Frontline counters, registers, toppers, walls and floors clean and in good repair. No clutter, trash or trays on counters or equipment.
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Menu Board: Translates not faded. Numbers lined up & matching. Current approved POP displayed per marketing guide. Menu board in good condition, lights working (cool white bulbs). Frosted side of glass out to reduce glare for guest.
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Carpet / Tile / Baseboards: Stain free, in good repair. No missing or broken tiles.
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Tables / Booths clean and in good repair. No wobble.
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Table set up to standard.
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High chairs and booster seats: available, clean, safety strap present and working, in good repair and stored neatly.
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Wall decor and plants (if applicable) are clean and in good repair.
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Ceiling light covers, vents, tiles, fans: securely mounted, clean and in good repair.
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Windows, ledges, glass dividers, Star Toppers (if applicable), clean and in good repair.
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All lights on, clean and working. No burned out bulbs.
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Trash Drops: clean, lined, not overflowing with trash, no apparent odor, trays are removed.
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Dining room temperature is comfortable; music or video system is on and at an appropriate volume; video system is muted if music is playing.
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Additional Comments: Interior:
Restrooms
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Please select
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Toilets and urinals clean and in good repair.
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Stocked with appropriate paper products; hand dryer is working (if available).
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Ceilings, lights, doors, partitions, and vents clean and in good repair.
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Floors clean and dry; wet floor signs in use; Walls clean.
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Trash can clean and free from odor; liners used; not overflowing.
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Sanitary holder clean; lined with bag; covered and in good repair.
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Odor free - Well ventilated.
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Soap and hot water available (Water temperature minimum: 100F)
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Sinks and mirrors clean and in good repair. Hand washing signs posted.
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Vestibule area is clean; litter free and in good repair.
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Additional Comments: Restrooms:
Kitchen Area
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All hood and filter screens are clean and fit properly
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Charbroiled clean, assembled properly and in good repair.
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Biscuit Ovens: clean, good repair, labeled for proper rotation. Timers working properly. Adequate number of ovens for volume.
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Biscuit tables and small wares to standard (no wobbly tables).
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Chicken tender equipment clean, in good repair and proper small wares.
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Extinguishers: BC (12mo), K (12mo), Ansul (6mo), mounted, tagged, labeled, charged, caps, pipes.
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Fryer equipment clean, no obvious safety problems, set to proper temperature. Baskets in good repair. Filtering equipment working properly. Timers working properly.
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Grill clean and good working order. Timers working properly and small wares available.
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All food warmers clean and in good working order (make-up headwalls, over shelf).
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Make-up table clean and in good repair, proper pans, tongs, squeeze bottles. Timing system available. Heated surfaces for product assembly.
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Microwaves clean and in good repair. CKE approved. Timers working properly and labeled correctly.
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Fresh baked buns equipment clean and in good repair, small wares, racks, covers, pans and brush.
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Bun slicer and cutting board clean and in good repair. Knives sharp.
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Walk-in refrigerator: Organized, food covered, not on floor, product dated and rotated. Floors, shelves, walls, and fan guards clean. Lights and covers present.
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Walk-in refrigerator & freezer: Walk in: PHFs 36F to 41F. Freezer: 0F to 10F; Thermometer present.
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Meat bin and lid clean and in good repair; defrosted; product; thermometer. Reach Ins: food covered, thermometers PHFs 36F to 41F.
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Ice Machine: Clean, in good repair, ice scoops clean and in good repair / buckets stored properly.
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Floors, floor sinks free of debris, clean and in good repair.
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Chemicals not stored next to or above food or packaging products. All containers labeled properly. MSDS available.
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All products available, CKE approved and within expiration dates.
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Hand sinks stocked with soap, paper towels and sanitizer. Hot water minimum of 100F.
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Walls, Ceilings, Lighting, Shelving, Air Vents: clean and in good repair. Trash cans clean. Working wall clock.
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Sanitizer buckets at cook line (200 - 400ppm) bottles labeled. Towels held in sanitizer solution.
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2/3 Compartment sink: cleaning process followed; hot water minimum 120F.
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Safety gloves, aprons, masks, equipment available and in good repair.
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Additional Comments: Kitchen Area:
Superstar Service
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Employees are smiling and speaking to or acknowledging each guest at every opportunity.
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Employees speak in a clear, friendly voice, making eye contact with guests and maintaining good posture. Appropriate number of registers open for sales volume.
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Cashiers allow guest the time to place their order. Employees listening carefully to guests, the guest is not rushed or interrupted. Employees not engaging in personal conversations.
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FL cashiers follow CKE order taking process. Friendly greeting with featured product; combo, upsize, order confirmation. Please / Thank You, Numbers given to guests. (All steps needed for a YES).
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All employees demonstrating sense of urgency and responsiveness to guests.
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Dining Room Delivery: Four steps of table scripting followed. - Friendly Greeting, Deliver Food, Provide Correct Condiments, and Comment Card along with a Thank You!
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Employees are offering extra assistance at every opportunity. (Offering drink refills, helping guests with special needs, getting high chair or booster seats for small children, helping take larger orders to guest's car, removing trays, opening doors, etc.)
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Drive Thru: Communication equipment and timers functional.
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Drive Thru: Answered with immediate friendly greeting (smile heard in voice), Guest not placed on hold.
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Drive Thru cashiers follow CKE order taking process: Friendly Greeting with featured product, Combo, Upsize, Order Confirmation, Please / Thank You (All steps needed for YES.)
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Drive Thru: Proper closing used at window; order is delivered courteously to guest, receipt and napkins placed neatly in bag; appropriate thank you given.
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Proper handling of To Go order delivery (verify order, offer anything else, deliver order courteously with napkins and straws and appropriate thank you.)
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Gift cards available. POP is posted as directed by marketing. Cashier knowledgeable.
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Additional Comments: SuperStar Service:
Employee Appearance
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Clean approved uniforms / DT Jacket (current program). Approved name tags.
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Hand washing policy observed.
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All employees wearing appropriate dark-colored leather or vinyl safety shoes.
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Male employees neatly trimmed facial hair.
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Professional image displayed at all times. No gum chewing, eating or drinking while working in guests view. No employee drink cups in food prep areas. Cell phones secured, no offensive or excessive tattoos or body piercings, no extreme hairdos or fingernails.
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Additional Comments: Employee Appearance:
Order Accuracy
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Orders are keyed in correctly.
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Orders are assembled correctly at Centerpost.
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All special orders are marked using correct grill receipts, dot label(s) or appropriate backline label, etc. Punch holes are used for boxed products.
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To Go / Drive Thru orders include: 1 napkin per sandwich; 2 napkins per Thickburger; 1 napkin per other food item; 1 straw per cold beverage; if more than two drinks are ordered the guest is offered a drink carrier. Bags not overstuffed. Bags are folded neatly and presented properly. Receipt is placed in or on the bag.
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Condiment requests are handled according to procedures. ( If guest requests condiments, cashier asks: 'How many would you like?')
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Orders are double-checked for accuracy prior to handing to the guest. (DT / TO GO)
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Drive Thru zones are used according to proper procedures / standards (receipts in zones; drinks, napkins and condiments placed in zones; as order is filled, bag is placed in zone; receipt placed in bag). DT set up to current DTOS.
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Additional Comments: Order Accuracy:
Service Times
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Service times start when the guest arrives at the menu board / front counter and ends when the guest receives the order. Record the service times below. -(2) Points are awarded when the order is completed within the targeted time ( < 3:00min for breakfast & <4:00min for lunch / dinner). -(1) point is awarded if the service times exceed standard by 30 seconds or less. -(1/2) Point is awarded if the service times exceed standard by 31 to 60 seconds. -No points are awarded if the standard is exceeded by 60 seconds or more.
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Order Number (1)
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Daypart
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Comments
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Order Number (2)
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Daypart
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Comments
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Order Number (3)
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Daypart
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Order Number (4)
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Daypart
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Comments
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Order Number (5)
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Daypart
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Comments
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Order Number (6)
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Daypart
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Comments
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Order Number (7)
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Daypart
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Comments
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Order Number (8)
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Daypart
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Comments
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Order Number (9)
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Daypart
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Comments
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Order Number (10)
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Daypart
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Comments
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Order Number (11)
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Daypart
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Comments
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Order Number (12)
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Daypart
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Comments
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Order Number (13)
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Daypart
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Comments
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Order Number (14)
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Daypart
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Comments
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Order Number (15)
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Daypart
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Comments
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Order Number (16)
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Daypart
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Comments
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Order Number (17)
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Daypart
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Comments
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Order Number (18)
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Daypart
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Comments
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Order Number (19)
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Daypart
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Comments
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Order Number (20)
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Daypart
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Comments
Product Quality - Breakfast
Frontline
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Hold times observed for prepared biscuit items in transfer. Biscuit sandwiches 15 minute maximum.
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Other finished breakfast products are available per standards; Bowls, Platters, Non-Biscuit Sandwiches.
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Current LTO menu item prepared. Held & served per current procedure.
Biscuit Quality
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Biscuits mixed, rolled, cut and held per procedures;<br>-1) Proper steps used for mixing<br>-2) Proper rolling steps<br>-3) Propper cutting/panning steps<br>-4) 30 minute or less trim dough only used with fresh dough<br>-5) Timing system in use for cut biscuits and/or trim dough.
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Biscuits are baked and basted per procedures:<br>-1) Racks in 1-3-5 positions<br>-2) Baked on highest rack available<br>-3) Biscuits are checked for internal doneness prior to basting<br>-4) Biscuits are immediately moved to the holding area and timing number is used
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Biscuit meets quality standards:<br>-1) Baked biscuits do not exceed 15 min hold time on over shelf<br>-2) Biscuits meet finished product standards (per job aid)<br>-3) Biscuits are discarded if not to standard
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Breakfast products assembled and wrapped correctly.
Breakfast Product Preparation
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Bacon prepared and held per procedure.
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Sausage Gravy<br>-1) Held in 1/3 size pan with lid and a 2oz and 5oz ladle.<br>-2) Temperature of 170F to 180F<br>-3) 11am discard time
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Liquid Eggs<br>-1) Stored properly (not held in open carton/container; refrigerated until needed)<br>-2) Held in clean 1/6 size 6" deep stainless pan<br>-3) Proper 1.5oz ladle used<br>-4) Temperature of 36F to 41F<br>-5) No more than 6 folded eggs or 4 omelets cooked at one time
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Cooked Sausage<br>-1) Held in 1/3 size pan with metal drain insert and lid<br>-2) Finished cooking temperature 160F or higher<br>-3) Holding temperature of 140F or higher<br>-4) 60 Minute hold time observed
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Other heat well breakfast products; country ham, grits, smoked sausage, omelets, folded eggs.
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Over shelf products prepared and held per procedure
Training
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Person in Charge (PIC) & Biscuit Maker(s) certified on biscuits. Observe procedures.
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Biscuit job aids posted; Biscuit Table (quality troubleshooting), over shelf area (quality troubleshooting).
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Additional Comments: Product Quality : Breakfast
Product Quality - Burgers / Chicken / Roast Beef
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Charbroiler calibrated using 9:1 meat patty. Internal temp min 160F
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Angus beefsteak patty thawed using proper procedures (36F to 41F)
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Tongs are color coded and used properly
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Meat placed on broiler properly
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All meat cooked to proper temperature
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Cooked meat patty standards<br>-1) Meat is juicy with a moist, glossy appearance<br>-2) No charred edges<br>-3) Patty edge completely cooked
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Char Chicken breast thawing procedures followed
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Char chicken breasts are placed on broiler properly and using dedicated tongs
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Char Chicken breasts are cooked to a minimum internal temperature of 140F
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Broiler bun platen adjusted to ensure contact is made with buns; Teflon sheets are clean and in good repair. Bun chain is tight (taut) no sagging. Buns / all bread products within code date and properly toasted to a golden brown.
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Tempered products tagged correctly for discard time. Produce prepped to standard.
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Prepped foods to OPM standards. Open products covered All products tagged and dated.
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Sandwiches neatly assembled and packaged to standards. (Correct tongs used for placing cooked meat patties on sandwiches, meat is last item added, sauces properly portioned). Build charts available.
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Additional Comments: Product Quality: Burgers/Chicken/Roast Beef
Product Quality - Fresh Baked Buns
Product Quality
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Buns proofed correctly:<br>-1) 2 empty pans on top shelf of rack (side by side; touching)<br>-2) Pan liners used<br>-3) 6 frozen dough pieces per pan<br>-4) Pans spaced apart on shelf (2 per shelf)<br>-5) Hot water from Bunn dispenser (200F +/-5F) in two 1/3 size pans on bottom shelf<br>-6) Buns labeled with a (3) day discard date<br>-7) Proofing guide or spec card used to ensure buns are fully proofed.
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Egg Washing<br>-1) Egg wash prepared correctly<br>-2) Correct brush (green) used<br>-3) Egg was entire surface of bun<br>-4) Four (4) hour hold time on egg wash
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Baking<br>-1) Ovens calibrated at 325F<br>-2) Up to 3 pans of buns baked in oven<br>-3) 12 min baking time<br>-4) Baked buns placed on rack beginning at bottom<br>-5) Baked buns cooled for 2 hours prior to closing bag<br>-6) Reference Fresh Baked Bun Card for size and color
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Slicing / Bagging<br>-1) Minimum 12 hours prior to slicing buns<br>-2) Knife sharp to prevent tearing<br>-3) 6 buns placed into bag, closed tightly with a 3 day discard table<br>-4) Yellow basket holds maximum of 5 bags (30 buns)
Training
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Person in charge verify all management and employees trained, observe procedures.
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Fresh baked buns job aids posted; trouble shooting chart, proofing chart, cook time chart, production worksheet, specification card, Fresh Baked Bun procedure chart.
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Additional Comments: Fresh Baked Buns
Product Quality - Fried Products
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Fryers<br>-1) Shortening meets quality standards<br>-2) Not smoking, no off taste, meets color standard<br>-3) Test tube and color chart available<br>-4) Filled to level mark
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Fryer dump station clean with heating system working properly.
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Fried products are crisp, not soggy, golden brown in color.
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Fries cooked and salted properly. Held properly.
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Crispy Curls or Onion Rings cooked properly; Held properly
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Hand breaded chicken tenders prepared in correct basket.
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Hand breaded chicken tenders held properly within 30 min hold time.
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Chicken Fillet cooked properly
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Chicken Fillet held correctly
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Other lunch fried products prepared properly
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Hash rounds prepared and held properly
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Additional Comments: Product Quality : Fried Products
Product Quality - Salads / Desserts
Salads / Desserts
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Side salads correctly portioned and prepared properly
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Dessert display clean and products displayed properly
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Cookies and chocolate cake are within hold date and prepared properly
Drinks / Ice Cream
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Beverage bar is stocked, neat, clean and organized to standards. Approved Bevariety condiment holder available (if applicable), stocked and set up according to job aid. ADA insert mounted correctly, clean and stocked.
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Drive Thru drink station is stocked, neat, clean and organized to standards
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Soft drink nozzles, ice chutes & drip tray are clean and free of build up
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Ice scoop is always used at DT drink station
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Iced tea is within hold time, prepared to standard; Tea urns labeled correctly
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Coffee is made and held to standard using approved equipment. Exterior of coffee server is cool to the touch; warm to touch indicated the server may be broken. Spray head on brewer in use. Sight glass is clean
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Hand-Scooped ice cream in freezer held at proper temperature of 0F to 10F - tubs dated
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Ice cream cups are properly pre-portioned (8oz) and held frozen on the racks in the dipping cabinet or on trays covered with plastic wrap (6hr hold time)
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Hand Scooped ice cream shakes & malts are portioned and assembled correctly
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Mixer<br>-1) Cleaned and sanitized properly and regularly<br>-2) Cleaning times noted on posted chart (if applicable)<br>-3) Metal rinse cup present<br>-4) Sanitized every (4) hours
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Syrup pumps are cleaned & sanitized once a week
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Dip well on & water running when in use. Clean, dry, empty and sanitized when not in use. Utensils properly stored when not in use
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Other drinks displayed and served to standard
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Additional Comments: Product Quality : Salads / Drinks / Desserts
Operation QSC
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Current OPM is accessible and PIC is knowledgable at locating and using it.
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QA / Health Reports on file; All issues corrected; No Repeats.
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Restaurant Operating System (ROS) / Play Chart is completed, communicated, and executed to ensure balanced food flow and 'Aces in their Places'
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Pathing is done at every opportunity including dining room, rest rooms, outside, and back of the restaurant.
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Circle of influence and back up assignments are being executed.
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Daily temperature tracking forms completed and filled out properly.
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Proper guest service and table service is executed to standard.
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Management are in proper uniform; clean, neat, with name tag.
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Person in Charge (PIC) is being an example for others to follow by demonstrating Hardee's standards and expectations.
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Designated training area is neat, organized and all materials are up to date.
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Person in Charge (PIC) is coaching, directing, and taking appropriate action.
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Additional Comments: Operation QSC
Action Plan Summary
Plans (What are details to make it happen?)
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Restaurant General Manager Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Restaurant Manager Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Shift Leader Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Shift Leader Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Evaluator Signature
