Title Page
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Site conducted
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Conducted on
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Prepared by
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Truck #
Truck Inspection
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Do the following items meet the standards that we have set for the company?
Front Exterior(Cleanness and Damage)
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Windshield
- 5
- 4
- 3
- 2
- 1
- 0
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Grill
- 5
- 4
- 3
- 2
- 1
- 0
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Bumper
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap
- 5
- 4
- 3
- 2
- 1
- 0
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Head Lights
- 5
- 4
- 3
- 2
- 1
- 0
-
Mirrors and mirrors covers
- 5
- 4
- 3
- 2
- 1
- 0
Driver Exterior(Cleanness and Damage)
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Outside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Door
- 5
- 4
- 3
- 2
- 1
- 0
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Fryers' room no debris or accumulated oil and door
- 5
- 4
- 3
- 2
- 1
- 0
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Tires
- 5
- 4
- 3
- 2
- 1
- 0
Front Cab(Cleanness and Damage)
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Dash free from debris, no garbage, no personal items
- 5
- 4
- 3
- 2
- 1
- 0
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Gauges clean or no water stains or no dust
- 5
- 4
- 3
- 2
- 1
- 0
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Inside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Seats no damage and no debris (grease, batter, crumbs, garbage)
- 5
- 4
- 3
- 2
- 1
- 0
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Floors with no crumbs or any debris or personal stuff
- 5
- 4
- 3
- 2
- 1
- 0
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Walls oil build-up and no black spots
- 5
- 4
- 3
- 2
- 1
- 0
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Under Pedals grease accumulate and any crumbs
- 5
- 4
- 3
- 2
- 1
- 0
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Fire Extinguisher cleaned and up to date with tag
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Do you have a toolbox (screwdriver flat and Philips, crescent wrench, multimeters, and pliers)?
Is the partial utility room, such as the water tank and water heater, cleaned and functional?
Serving Side Exterior(Cleanness and Damage)
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Outside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap, propane area dent or damaged wraps
- 5
- 4
- 3
- 2
- 1
- 0
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Lights no missing lights bulbs
- 5
- 4
- 3
- 2
- 1
- 0
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Door no build-up up with black spots and grease
- 5
- 4
- 3
- 2
- 1
- 0
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Tires
- 5
- 4
- 3
- 2
- 1
- 0
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Is your tip bucket clean or presentable?
Back Exterior(Cleanness and Damage)
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Door with black spot.
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Bumper no grease build up and your grip is no build-up with grease
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap
- 5
- 4
- 3
- 2
- 1
- 0
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Lights
- 5
- 4
- 3
- 2
- 1
- 0
Kitchen
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Fire Extinguishers mounted correctly. Tags are up to date
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Floor Corners underneath all Equipment
- 5
- 4
- 3
- 2
- 1
- 0
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Ceiling no wet batters or sauces or accumulate grease
- 5
- 4
- 3
- 2
- 1
- 0
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Fryer Backsplash has been wiped
- 5
- 4
- 3
- 2
- 1
- 0
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Fry Table
- 5
- 4
- 3
- 2
- 1
- 0
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Under Fryers
- 5
- 4
- 3
- 2
- 1
- 0
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Between Fryers and Sandwich Table
- 5
- 4
- 3
- 2
- 1
- 0
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Is the fish refrigerator door closed after they are used?
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Sandwich Inside
- 5
- 4
- 3
- 2
- 1
- 0
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Sandwich Outside no wet batter and dust
- 5
- 4
- 3
- 2
- 1
- 0
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Refrigerator inside and outside
- 5
- 4
- 3
- 2
- 1
- 0
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Freezer inside organized no opened drinks and outside cleaned
- 5
- 4
- 3
- 2
- 1
- 0
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Dry Storage, no unnecessary items, and organized?
- 5
- 4
- 3
- 2
- 1
- 0
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Health Box, and does your employee(s) know(s)? Is it clean?
- Pass
- Fail
- N/A
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The serving Table clean as you go
- 5
- 4
- 3
- 2
- 1
- 0
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Serving Window, no fingerprints, and unnecessary paper hanging?
- 5
- 4
- 3
- 2
- 1
- 0
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The three-compartment sinks have no dirty dishes.
- 5
- 4
- 3
- 2
- 1
- 0
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Does your hand sink have a hand wash sign, and is the soap available?
General Interior Notes
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How does the interior look to the workers as well as the customers?
Food Quality
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"Are they using dry batter to coat the fish instead of hand-mixed batter that is shaken?"
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Could you confirm if the consistency of the wet batter is correct?
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Is the coat on the fish paper thin? (Slap back and forth; also swing it)
- Pass
- Fail
- N/A
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"Are they dropping the fish correctly? Hold it for 1 second and then place it on the fryer."<br>
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Are they using the skimmer to pick up crumbs before transferring fish to the second fryer? Also, is the skimmer used to transfer the fish?
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Could you please check the quality of the fish and shake the basket to prevent sticking?
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Is it necessary to cook the fries as soon as they are ordered? Do they communicate how many orders they need? (When they are not busy.)
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Has the fish turned golden in color and been cooked properly? Is the basket left on top of the fryers?
- Pass
- Fail
- N/A
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Are they cycling correctly through the old and new fries?
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Are the fries being served much faster than the fish? Are they being cooked following the cycling?<br>
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Are the meals visually appealing? Do they come with enough fries and appropriately sized fish portions?<br>
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Do they clean as they go?<br>
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Are they using a skimmer to collect all the burnt floating pieces?<br>
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Is the oil still usable? Are they using the middle section of the fryer to transfer and fill up with oil? <br>
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Are the fryers at the correct temperature (375*F)? Does your employee know?
Customer Experience
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Do you know if the truck is parked in a good spot?
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Are the doors of the truck properly closed?<br>
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Please let me know if the cashier is friendly to the customers. Also, I would like to see if you have been observing them and, if so, for how long.<br>
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Could you confirm if the customers are waiting for the appropriate length of time after placing their orders?
- Pass
- Fail
- N/A
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Could you please confirm if the phone is clean and free from any functional issues such as tap and swipe problems? Additionally, is there any crack on the phone?<br>
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Are the truck workers wearing uniforms? If not, why and how long will it take to fix this?<br>
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Has the front area been cleaned? Is there any trash around?<br>
General Summary Notes
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How can we enhance the quality inspection process? What steps do you propose we take to achieve this goal?
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What topics will you discuss with your team during the inspection? What issues did you address during the inspection?
