PB - Shop Form 2017 w/FS V 2.0

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

The Shop

Best on Block

• • Exterior and interior are clean and maintained<br>• POP is posted per road map (both menu boards, window clings)

  Yes

  No

Authentic

• • Service Champion was friendly and energetic and had a positive attitude

  Yes

  No

Right Product

• • Order correct with napkins, sauce, etc.<br>• Service Champion suggested drink if one wasn't ordered<br>• Service Champion used Triple Check

  Yes

  No

Food Love

• • List items ordered and weight (up to four)<br>• Verify visually full product & meet weight standard<br>• Meet build, fold, cut and appearance standard<br>• Meet temperature standard<br>• Prep Guide in use and proper amount on hand

  Yes

  No

Hustle

• • Food is prepared with a sense of urgency (OTD <3:46)

  Yes

  No

Food Safety Check

DT Cold Rail

• • Pico de Gallo temperature 33-40 degrees<br>• Tomato temperature 33-40 degrees<br>• Cheddar Cheese temperature 33-40 degrees<br>• ALL pans stocked 1/2 full

  Yes

  No

FC Cold Rail

• • Pico de Gallo temperature 33-40 degrees<br>• Tomato temperature 33-40 degrees<br>• Cheddar Cheese temperature 33-40 degrees<br>• ALL pans stocked 1/2 full

  Yes

  No

DT Reach In

• • Ambient air temperature 33-40 degrees<br>• Lettuce temperature 33-40 degrees<br>• Cheddar Cheese temperature 33-40 degrees<br>• Reach not over-stocked (amounts match prep guide)

  Yes

  No

FC Reach In

• • Ambient air temperature 33-40 degrees<br>• Lettuce temperature 33-40 degrees<br>• Cheddar Cheese temperature 33-40 degrees<br>• Reach not over-stocked (amounts match prep guide)

  Yes

  No

Walk in & Freezer

• • Walk in ambient air temperature 33-40 degrees<br>• Walk in - Pico de Gallo temperature 33-40 degrees<br>• Freezer ambient air temperature -10 to 10 degrees<br>

  Yes

  No

DT Hot Line

• • Steak temperature +160 degrees<br>• Bean temperature +160 degrees<br>• Rice temperature +160 degrees

  Yes

  No

FC Hot Line

• • Steak temperature +160 degrees<br>• Bean temperature +160 degrees<br>• Rice temperature +160 degrees

  Yes

  No

Heated Cabinets

• • Steak temperature +160 degrees<br>• Bean temperature +160 degrees<br>• Rice temperature +160 degrees<br>• Other item temperature +160 degrees (specify in notes section)<br>• Heated Cabinet #1 temperature equal to or greater than 165 degrees<br>• Heated Cabinet #2 temperature equal to or greater than 165 degrees

  Yes

  No

TCS Hold Times & Expiration

• 6.6 Ingredients and products must be held correctly, within hold times or expiration date, rotated properly, and labeled correctly.

  Yes

  No

• • No system to monitor prepped product hold times.
  • Prepped products not held within hold times.
  • Timing tags not available or not used correctly. (Time tags must not be changed to give products an extended life – used on salad bar or buffet).
  • Fresh production ingredients placed on top of older ingredients.
  • Fresh chicken observed frozen by the restaurant.
  • (s) TCS ingredients, packaged goods or date-marked foods are observed past their expiration date. Note: Ingredients are food in storage, not ingredients in the service area with hold times
  • (s) TCS item does not have an expiration date
  • No system in place to ensure first-in, first–out rotation with the oldest ingredient used first and the freshest ingredient used last.

Hand washing - Using OTJ, observe 1 Food Champ & 1 Service Champ perform task

• • Service Champ observed washing hands to standard<br>• Food Champ observed washing hands to standard

  Yes

  No