OPS Audit

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Personnel

• PIC

  Sign

• Is the music on and updated?

  Yes

  No

  N/A

• HACCP correct?

  Yes

  No

  N/A

• Hand washing being performed correctly?

  Yes

  No

  N/A

• Burritos / donuts being made right, handed out right?

  Yes

  No

  N/A

• Tea spouts cut short enough?

  Yes

  No

  N/A

• Baskets being used?

  Yes

  No

  N/A

• Table tents being used?

  Yes

  No

  N/A

• Any warnings?

  Safe

  At Risk

  N/A

• I acknowledge that I have been warned

  Sign

• Other

  Yes

  No

  N/A

• Other 0 points

  Yes

  No

  N/A

IMAGE

Are the following EXTERIOR components in good condition, current, and where applicable, operating properly?

• Parking lot striping and handicapped graphics visible 0 points

  Yes

  No

  N/A

• Parking lot surface 0 points

  Yes

  No

  N/A

• Landscaping 0 points

  Yes

  No

  N/A

• Outdoor dining area 0 points

  Yes

  No

  N/A

• Building exterior 0 points

  Yes

  No

  N/A

• Drive thru lane 0 points

  Yes

  No

  N/A

• Signs 0 points

  Yes

  No

  N/A

• Lighting 0 points

  Yes

  No

  N/A

• Menu boards

  Yes

  No

  N/A

• OCS 0 points

  Yes

  No

  N/A

• Speaker communication systems 0 points

  Yes

  No

  N/A

• POP materials

  Yes

  No

  N/A

Are the following INTERIOR components in good condition, current, and where applicable, operating properly?

• Signs 0 points

  Yes

  No

  N/A

• Lighting 0 points

  Yes

  No

  N/A

• Dining room

  Yes

  No

  N/A

• Dining room drink station 0 points

  Yes

  No

  N/A

• Condiment station/dipping sauce

  Yes

  No

  N/A

• Display case 0 points

  Yes

  No

  N/A

• Restrooms

  Yes

  No

  N/A

• Menu boards

  Yes

  No

  N/A

• POP materials

  Yes

  No

  N/A

Other

• Are the restroom supplies properly stocked?

  Yes

  No

  N/A

• Are restaurant personnel wearing company approved apparel and name badges?

  Yes

  No

  N/A

• Are restaurant personnel clean and well groomed?

  Yes

  No

  N/A

• Is the restaurant free of any explicit/offensive graffiti?

  Yes

  No

  N/A

Equipment

Is the following equipment in good condition and operating properly?

• Coffee machines 0 points

  Yes

  No

  N/A

• Fry bin/ fry holding station 0 points

  Yes

  No

  N/A

• Bread toasters 0 points

  Yes

  No

  N/A

• Batch toasters 0 points

  Yes

  No

  N/A

• Batch toaster spatulas

  Yes

  No

  N/A

• Assembly holding units 0 points

  Yes

  No

  N/A

• Protein holding cabinet 0 points

  Yes

  No

  N/A

• Ice machines 0 points

  Yes

  No

  N/A

• Drink nozzles

  Yes

  No

  N/A

Other Equipment

• Is all equipment approved for use by JIB?

  Yes

  No

  N/A

Food Quality

Fryer Products

• Are the fryer products of acceptable color?

  Yes

  No

  N/A

• Are all fryer products not smashed, broken or clumped together?

  Yes

  No

  N/A

• Are tacos assembled properly?

  Yes

  No

  N/A

• Are tacos bagged properly?

  Yes

  No

  N/A

Fryer Procedures

• Any food safety issues?

  Safe

  At Risk

  N/A

• Are fryer COOK timers programmed correctly?

  Yes

  No

  N/A

• Are fryer HOLD/STAGE timers programmed correctly?

  Yes

  No

  N/A

• Are all fryer products being held and timed properly?

  Yes

  No

  N/A

• Are HELD/STAGED fryer and grill products rotated correctly?

  Yes

  No

  N/A

Grill Products

• Are grill products of appropriate color?

  Yes

  No

  N/A

• Are patties properly seasoned following the 0-1-2 procedures?

  Yes

  No

  N/A

Grill Procedures

• Any food safety issues?

  Safe

  At Risk

  N/A

• Are flat grill presses scraped, rotated,and allowed to reheat for 2 minutes after each cooking cycle?

  Yes

  No

  N/A

• Are patties being seared properly?

  Yes

  No

  N/A

• Are grill surfaces scraped after each cooking cycle?

  Yes

  No

  N/A

• Are clamshell Teflon surfaces squeegee after each cooking cycle?

  Yes

  No

  N/A

• Are clamshell grill platens maintained free of carbon build up?

  Yes

  No

  N/A

• Are grill COOK timers programmed correctly?

  Yes

  No

  N/A

• Are grill products flipped and removed at the proper times?

  Yes

  No

  N/A

• Are grill HELD/STAGED timers programmed correctly?

  Yes

  No

  N/A

• Are grill products being held and timed properly?

  Yes

  No

  N/A

Prep and Assembly

• Do ingredients for assembled products meet visual quality standards?

  Yes

  No

  N/A

• Are toasted products warm and of appropriate color and textured?

  Yes

  No

  N/A

• Are proper defrosting procedures being followed?

  Yes

  No

  N/A

• Are bread products and biscuits buttered before toasting?

  Yes

  No

  N/A

• Are sandwiches assembled according to standard procedures?

  Yes

  No

  N/A

• Is bread toasted until protein is ready to assemble product?

  Yes

  No

  N/A

• Is bacon crispy and firm, with no burnt or blackened pieces?

  Yes

  No

  N/A

Current Issues

• How do you use build to charts? (EE)

  Yes

  No

  N/A

• How do you use the holding systems to improve the guest experience? (RM/PIC)

  Yes

  No

  N/A

• How do you use the workstation daily planner to help run your shift? (PIC)

  Yes

  No

  N/A