Performance Audit - duplicate

Is all required product available and ready to serve to guests?

Is all product properly rotated?

Is any expired product used for guest order?

Is dough used beyond 5-day shelf life or used while blown or hardened?

Is dough used next day after prepped?

Is dough properly proofed for 3-day cycle?

Is pizza sauce made 24 hours before use?

Is ranch made 24 hours before use?

Is all prepped product dated?

Is all product 6 inches off ground?

Is all product stocked and fresh?

Is dough skin stretched to even thickness with no thin spots?

Does dough skin cover edge of screen all the way around with no overhang?

Is sauce portioned correctly and spread evenly?

Does sauce cover skin edge to edge on skinny/gluten-free and 3/4" from the edge on old school?

Is mozzarella portioned correctly and evenly?

Is catch pan clean of debris and flipped every 30 minutes?

Are toppings portioned accurately?

Are toppings distributed evenly and topped in order?

Is shake applied appropriately to each pizza?

Is a one topping pizza made within 2 min?

Are stix used past 8 hours maximum shelf life?

Are stix rolled evenly and placed edge to edge on papered pan?

Are stix cut 30 minutes after rolled?

Are stix pulled 30 minutes to proof prior to baking?

Are sticks sprayed evenly with water and salted with two full passes?

Are salads properly portioned and made in topping order?

Does pizza crust have proper bake with no bubbles?

Is pizza cut correctly and evenly using the corresponding cutter?

Is cheese melted and covers all read edges?

Is pizza put in appropriate box, or tray for dine in, with the appropriate amount of tootsie rolls?

Do stix have proper bake?

Are stix bagged side by side and placed in appropriate bag w/ a sticker to seal?

Are stix and slices available during LunchBox hours?

Are stix/slice hold signs in use?

Are stix or slices (if applicable) served after maximum shelf life of 30 minutes or are topped salads from previous day served?

Are sauces boxed/bagged appropriately?

Is cheese sauce and pizza sauce good quality with cups filled to fill line?

Are all garlic, ranch, balsamic, and raspberry filled to fill line?

Are all guests greeted promptly and with a smile?

Are phones answered within 2 rings saying, "Thank you for calling HotBox Pizza at (locations)! How can I help you?"

If placed on hold, is guest waiting for less than 30 seconds?

Did team member upsell during transaction and was order repeated back for accuracy?

Are all guests given an on brand farewell?

Are team members asking about FWB?

Is there a sufficient number of staff on duty?

Are pickups ready by quoted time?

Are deliveries leaving the store within ten minutes of quoted time?

Are dine in guests served drinks after ordering and stix within 5 minutes of ordering?

Are dine in orders received within 15 minutes of ordering?

Was any guest given rude service or denied a solution to their problem?

Are team members in proper uniform?

Are car toppers in use and lit when dark?

Are team members using gloves with ready to eat product?

Are team members washing hands between tasks?

Is daily checklist in use, with integrity, and open completed 30 minutes prior to open?

Is lobby stocked with all required items?

Is driver station stocked with all required items?

Are bathrooms stocked with all required items?

Are TV's in good repair, facing guest seating, and on approved channels (news, sports, cartoons)?

Is HotBox radio on and at a reasonable volume?

Is MOD consistently communicating with team?

Is anyone but the manager working cut table?

Is prep guide updated and in use?

Is weekly cleaning checklist in use?

Is current week of checklists on file and complete?

Is training certification chart updated and in use?

Is master marketing doc in use?

Are gift cards, and bonus cards if applicable, available for guests?

Is all window signage approved and in good repair?

Are menu boards up to date and in good repair?

Are current aluminums displayed?

Are boxtops current and in use?

Are job aids at make table posted, current, and in good repair?

Are job aids at cut table posted, current, and in good repair?

Are job aids in prep area posted, current, and in good repair?

Are takeout menus current and available to guests?

Is current weekly newsletter posted?

Is deployment chart available and in use?

Is sidewalk sign out and in good repair?

Is sidewalk leading in to store free of debris and in good repair?

Is sign/awning in good repair?

Are windows clean and free of debris?

Is store entrance area clean and free of debris?

Is HVAC operational?

Are all lights operational and in good repair?

Are Coke fountains and coolers clean and in good repair?

Are hand sinks operational and in good repair?

Is toilet operational and in good repair?

Is 3-compartment sink operational and in good repair?

Does the restaurant have hot water?

Are all terminals, printers, and displays operational and in good repair?

Is make table operational and in good repair, sitting between 32°-40°?

Are all oven decks operational and in good repair?

Is oven hood operational and in good repair?

Are warming shelves operation and in good repair?

Is warming cabinet operational and in good repair, sitting between 160°-180°?

Are sauce warmers operational, in good repair, and at accurate temps?

Is ice machine operational and in good repair?

Is walk-in operational, in good repair, sitting between 32°-40°?

Is freezer operational, in good repair, sitting between -10°-10°?

Is veggie dicer operational in good repair?

Is food processor operational and in good repair?

Is sauce mixer operational and in good repair?

Are all required and approved smallwares available and in good repair?

Is there an adequate amount of staplers available in good repair?

Is there an adequate amount of delivery bags in good repair?

Are lobby floors, tables, and chairs in good repair with lack of build up?

Are restrooms in good repair, free of order, with lack of build up?

Is front counter in good repair with lack of build up?

Are kitchen floors in good repair with lack of build up?

Is box table/cut table in good repair with lack of build up?

Is dough station in good repair with lack of build up?

Is make table clean with lack of build up?

Are oven and oven catch trays clean with lack of build up?

Are oven hood and hood vents clean with lack of build up?

Is sauce station clean with lack of build up?

Are warming cabinet and warming shelves clean with lack of build up?

Is prep area clean and organized?

Is walk in organized and clean with lack of build up?

Is freezer organized and clean with lack of build up?

Is driver area clean and organized?

Is office clean and organized?

Did any team member go above and beyond for a guest?

Was active marketing observed during visit?

Are seasonal decorations displayed?