Title Page

  • Conducted on

  • Prepared by

  • Location & Number

  • Owner/MOD

Guidelines

  • Points:
    3: Performance meets brand standard
    2: Performance less than brand standard: needs improvement
    1: Performance does not meet brand standard: needs immediate improvement
    0: Failure to perform to brand standard: Immediate correction necessary
    -2: Recurring failure to perform to brand standard: Immediate correction and performance evaluation

    Grade
    A: 90% - 100%: Performance meets or exceeds brand standard
    B: 80% - 89.99%: Performance is less than brand standard: improvement needed
    C: 70% - 79.99%: Performance does not meet brand standard: immediate improvement necessary
    D: 69% or below: Performance less than brand standard: Performance evaluation and immediate correction required

Section A: Cleanliness and Maintenance

Outside

  • Parking lot- clean, good repair, painted lines, curbs

  • Building - clean, in good repair

  • Windows - clean

  • Outside lights working

  • Patio: tables, trash receptacles, umbrellas

  • Landscaping

Restroom

  • Clean: floors, toilet including base, sink, mirrors, walls, floors and air vents

  • Equipment Working: toilet, hot and cold water, air freshener

  • Baby changing table: clean and in good repair, stocked

  • Trash Cans: clean and in good repair

  • Paper towel, toilet paper, soap dispenser: clean and in good repair

Dining Area

  • Floor: clean and in good repair

  • Walls: clean and in good repair

  • Tables & Chairs: clean, balanced, good repair, base of tables and legs of chairs cleaned

  • To-go menus, Catering menus, table tents, place basket here signs: clean and current

  • Lighting: clean, working and correct bulbs

  • Condiment containers: clean

  • Floor Mats: clean and in good repair

  • Windows and doors: glass clean and no fingerprints

  • High Chairs and Booster Seats: clean and in good repair

  • Front Countertop: clean, not sticky and in good repair

  • Drink Station: clean, in good repair, (Coke machine and tea urns) check nozzles

Service Area/Expo Station

  • Floor: swept, clean and in good repair

  • Expo Area: stocked, clean and in good repair

  • Tea Brewer: clean top, bottom, sides. Tea Urns: clean and in good repair

  • Lighting: clean, working and correct bulbs

  • Hand Sinks: clean, stocked (paper towels, soap) in good repair

  • All Sanitizer buckets: in correct areas and proper concentration of sanitizer (200-250 ppm)

  • Drive Thru Window: clean and in good repair

  • Ice cream Area: machine working and clean

Kitchen

  • Walls: clean and in good repair

  • Shelving: clean and in good repair

  • Floors: swept, clean and in good repair

  • Ceilings: clean, in good repair, all ceiling..all areas. No torn or worn out ceiling tiles

  • Lighting: clean, working and correct bulbs

  • Equipment: clean and in good repair (steam well, cold station, coolers, chili pot, oven, steamer, ect)

  • Triple Sink, Hand Sink, Mop Sink: all clean and in good repair, soap and paper towels stocked

  • Mop, brooms, dust pans: all stored properly, clean and in good repair

  • Waste Receptacles: Clean and in good repair

  • Grease Trap: on cleaning schedule and posted

  • All Food Containers: not cracked or worn out- 1/3 pans, 1/6 pans, 1/9 pans...ect

  • Weekly and Monthly Clean Program: posted and followed

Office

  • Floors and walls: clean and in good repair

  • Desk and Shelves: organized, no Junk...LEAN. No old outdated material

  • Computer Screen, Scanner, Phone - clean and in good repair

Section B: Systems

  • Red book: follows correct procedures on filling out daily, signed by all staff

  • Manager Notes: being signed off, action plans in place - check last 3 weeks

  • Potatoes: Delivery dates are being written on boxes

  • Potatoes: "out" times written on potato drawers during meal period to ensure fresh product

  • Prep Sheets: posted, current, being used correctly; build to's and pars are correct

  • All checklists are being followed: opening, closing, 10/2/5pm

  • Par levels posted on Sysco Order Guide (special order guide included)

  • Baby the Chili Program: in place, timer being used, teamwork when timer goes off

  • Coworker Drink Area/ Chemical shelf/ Dented Can area established

  • Basket Program: in place, counted after 2pm, trash audit conducted when missing baskets

  • Corn Chips: being cooked off in the morning and 2 pm - ask coworkers and observe

  • Barrels and Hotdogs Build to Chart -posted and filled out correctly

  • Receipts: being taped to ALL To-Go Bags

  • Cellphone Policy: Being followed, only allowed on breaks and off the clock. Not allowed on person. TERMINAL OFFENSE!

  • Golden Hour Procedure: is followed - ask coworkers correct procedure

  • Family Pack Procedures: checklist on side of box, catering menu in box, chaffing dishes and Sterno stocked

Section C: Marketing

  • Drive Thru Menu Board -correct and updated

  • Reader Board and Chalkboard - message is approved, store has approved list

  • All Outside Framed Posters, Stake Signs, Banners, POP, and ect...current and approved

  • Indoor Menu Board- correct and updated

  • Indoor Framed Posters - current and approved

  • Register Screen POP - current and approved

  • Table Tents - current and approved

  • Tea display - current and approved

  • Ongoing Daily/Weekly Marketing- BOD, schools, churches, businesses - program in place

  • Loyalty Program Activity - review past 3 Months

Section D: Store Readiness 11:30 a.m.

  • 10:00 a.m. Daily Inspection - has been performed

  • OPEN sign and Other Neon -turned on

  • Music- turned on inside and outside, correct station and volume

  • Golden Hour Procedures- being followed, understood by all- ask coworkers the correct procedure

  • Tea- poured, oranges cut and available

  • Ice Bins- full

  • Steam Well- stocked (chili poured, hot dogs, potatoes, ect...)

  • Hot and Cold Stations- stocked, utensils out

  • Barrels- prepped

  • Ice Cream Machine- filled to correct level, turned on (consistency)

  • Kitchen Area- clean, organized (dishes, floor swept, stocked up)

Section E: Food Quality/Cost Control

Prep

  • Food Temps/Consistency: Log temps Chili: 170+ Veggie Chili: 170+ Queso: 140+ Hot Dog Chili: 140+ Hot Dogs: 140+ Sour Cream: 40 or below FF Sour Cream: 40 or below

  • Food in Coolers- stored properly, dated, rotated, fresh, no duplicate products open

  • Prep Procedures- followed, fresh-potatoes- ask coworkers correct procedure for washing potatoes

  • Prep Procedures Followed on Fluffed Potatoes

  • Prep Procedures Followed on fresh Tomatoes

  • Prep Procedures Followed on fresh Green Onions

  • Prep Procedures Followed on fresh Tea Brewing

  • Prep Procedures Followed on Orange Wedges

  • Olives/Jalapeños- drained on line, back up in juice

  • Corn Chips/Tortilla Chips- fresh, barrel/bag portions correct- spot check 3 of each

  • Proper Calibration of all biotherms/thermometers

  • Small wares- enough small wares for needed prep and storage, all in good condition

Serving

  • Stirring/Scooping Chili for Petro's- scoop from bottom, correct scoop, level scoop

  • Correct Recipes for Petro's- cheat sheet is being followed, order of product is correct (BBQ Chicken Petro)

  • Correct Recipes Potatoes- cheat sheet is being followed, order of product is correct (Petro Potato)

  • Correct Recipes Hot Dogs- separate wax paper is being used when different dogs

  • Correct Recipes Nachos- cheat sheet is being followed, order of product is correct, chips are stood up not laying down

  • Scale- is out, Petro's are being weighed- looking for the perfect Petro

  • Presentation of Finished Products- not sloppy- no chili, sour cream on sides of containers

  • Coke Machines are calibrated- taste product

  • Proper amount of ice being used for Tea and Coke products

  • Correct Bagging Procedures- bag, napkins, plastic ware

Section F: Personnel- Guest Service & Training

  • Service time/efficiency (Face to Face under 2 minutes, Drive thru under 1 minute 30 seconds) Log 5 Face to Face times and 5 Drive thru times under notes

  • Look at me- Smile at me- Talk to me- being used by all coworkers in store- watch with 5 guests

  • Coworkers are in correct Uniform, name tag, good hygiene, jewelry, tattoos, shaven, hair pulled back, nails.

  • Table Touching- is happening during meal period by everyone- Manager leads by example

  • Suggestive Selling/informative- explains products, up sells, daily goals are set

  • Responsiveness/Awareness- Greets guest immediately at drive thru/front counter

  • Front Counter Cashier is getting guest's name for the order like as prompted on the register

  • Order at Front Counter is being 'echoed' back to guest

  • 'Echoing' order at Drive Thru and for To-go orders

  • Verify change, count change back to every guest, bills faced same way in register

  • Closing- condiments, napkins/cutlery right over there, "Thank you very much, enjoy your meal, ect"

  • Mall Stores: always have someone at register 10am-close

  • Sense of Urgency being towards guests being shown by everyone- everywhere

  • Register training, menu knowledge- coupons, discounts, vegetarian chili, refill policy, coworker meals

  • Buzzer system being followed- 1: Guest 2: Food coming back 3: Manager needed

  • Correct phone answering procedure being followed

Section G: Manager

  • Managers are professionally dressed according to Petro's Manager Uniform Policy

  • Correct pricing verification: log on notes. Pricing on menu board matches the register

  • Health Department Inspection/Score posted properly: Log score and date on notes

  • All federal and state posters are posted

  • Manager Review: action in place to increase scores from 3,4 and 5's to 2's

  • Conducts store meetings at least twice annually, regular shift leader meetings

  • Has implemented policies and procedures in the store from the Manager Notes

  • Admin Order Guide- 3 months par set

  • Two week Schedule is posted in store

  • Cash Control- safe, drawer counts- assigning drawers, returns, change procedures, bank deposits

  • Spot check envelopes: coupons, paid outs: log 3 dates in notes (more if not accurate)

  • All coworker reviews are current and being followed up on

  • Proficient in completion of EOM responsibilities

  • Coworker Training- review last 3 hired and trained coworkers, to ensure paperwork completed correctly and trained correctly

  • Coworker Admin- files up to date, new hire paperwork, accident reports

  • Computer- Screens are set up correctly, no outdated or unapproved information

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