Information
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Evaluation Date
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Restaurant Number
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Restaurant Location
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Evaluator
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General Manager
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Person In Charge
Scoring
Scoring: Gold 90% or Above Green 80% - 89.99% Yellow 70% - 79.99% Red 69.99% or Below
Cleanliness
Exterior
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Parking lot visually appealing. Clean and free of debris.
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Parking lot in good repair. No potholes, striping clear, parking bumpers unbroken, no obvious safety hazards. Handicap parking and crosswalks brightly painted.
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Sidewalks/outside furniture clean & dry, in good repair and free of debris, gum or stains. No obvious safety hazards. Handrails are secure, clean & in good repair.
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Cigarette snuffer clean and in good repair. No cigarette butts on ground around it.
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Trash area clean and in good repair. Doors and lids closed. Grease receptacle clean.
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DT preview board and extenders clean and readable. Plexi clear, (not scratched or clouded). Set up to standards. Prices accurate, numbers aligned. POP not damaged or faded. Spike/RE signs in good repair and per marketing guide.
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DT Order Confirmation Board (OCB): operating, clear and current graphics, clean, in good repair, speaker sound clear with no distortion. CKE approved decals posted and in good condition.
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DT Menu Board: POP current, not faded. Plexiglass clear (not scratched or clouded). Not in need of paint or repair. All doors & panels closed & locked.
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DT lane: clearance pole, lane, signage - clean, in good repair, no gum/food/drink stains/excess motor oil, no safety hazards.
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DT Windows: 1st window (if applicable) and pass out window are not cluttered, decals if applicable are in good condition. DT windows and ledges are clean. Hours and response line numbers are posted. Window is closed between cars. Fly fans clean and working.
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Building walls, awnings & doors clean and in good repair. Awning lights working and free of missing bulbs. Building lights, signage, clean working & in good repair.
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Milk crates, bun racks and other spare equipment not stored outside. Hose not stored in view of guests . Rodent traps out of view of guests.
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All areas landscaped. No weeds or dead plants. Free of litter.
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American and/or company flag not torn/tattered; clean; illuminated from dusk till dawn.
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POP: Only applied and current POP is displayed; effectively displayed per marketing guide. Marquee correct and working.
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All exterior areas free of graffiti. Trash cans, bike racks clean and in good repair. News racks are clean and in good repair.
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Additional Comments:
Interior
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Doors clean (glass and frames) and in good repair, rodent proof. Only approved logo decals are on the doors. Appropriate doors unlocked during business hours.
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Required decals/signage posted in an area visible to Guests: (Business hours, Handicap access, Franchise ID plaque, and Guest Response Line Number). Health Inspection posted as required.
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Co. Required mats in place: Bev Bar and eaentry door. Floor mats clean, in good repair, no trip hazards, facing correct direction if logo'd. Franchise: front/side door mats optional.
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Floors clean and dry, wet floor signs in use as needed ( stored away from guest view when not in use). Wet floor signs clean and in good repair.
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Frontline counters, registers, toppers, walls and Floors clean and in good repair. No clutter, trash or trays on counters or equipment. Register and counter top pop is current and approved. Kids meal merchandiser is current and in good repair. Pin pads present if required. Current debit fee labels present on POS registers if applicable, listed fee is accurate. Sanitizer pail: present, effectively labeled, correct towel and at required strength
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Reach in's and refrigerated merchandise display at required temperature 36 to 41 degrees F. Dessert/Merchandise displays clean and appealing, lights working (if applicable) and in good repair.
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Menu Board: Translites not faded. Pricing is accurate, numbers lined up and matching. Current approved POP displayed her marketing guide. Menu board in good condition, all lights working, properly lit. Frosted side of glass out to reduce glare for guest. Digital menu boards: working, pricing is accurate, current graphics.
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Carpet/tile/baseboards: clean, stain-free, in good repair. No missing or broken tiles. No safety hazards.
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Tables/chairs/booth clean and in good repair. No wobble. Company: tables cleared, cleaned, sanitized within 3 minutes after guest use.
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Table set up to standard ( salt and pepper, napkin holder, napkin holder POP is current. Company: comment card holder with cards, golf pencil.
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High chairs or booster seats; available, clean, safety strap present and working, in good repair, stored neatly.
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Wall decor and plants (if applicable) are clean and in good repair. Dine is free of graffiti.
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Ceiling light covers, air vents, tiles, fans: securely mounted, clean and in good repair.
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Windows, Ledges clean and in good repair. Table partitions, Woodwork, Chrome, metal work, clean and in good repair. Interior facing POP is current and in good condition.
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Appropriate lights on for time of day, clean and working, no burned out or missing bulbs.
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Window coverings are hung evenly, clean and in good repair
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Trash drops; clean, lined, not overflowing with trash, no apparent odor, trays are removed. No flies or insects in guest areas.
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Dining room temperature is comfortable, music or video system is on and at appropriate volume. Video system muted if music is playing.
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Current nutritional poster/pamphlets available as required and Alternative Options menu job aid available. The "Other Side" menu and Alternative Options cooking guide available. Allergen information available.
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Additional Comments:
Restrooms
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Toilets and urinals clean, in good repair (free of leaks).
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Stocked with appropriate paper products; hand dryer or Auto towel dispenser working and in good repair (if available).
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Ceiling, lights, doors, partitions and vents clean and in good repair
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Floors and floor edges clean (no "build up") and dry, wet floor signs in use. Walls clean. Restroom is free of graffiti. Company: floor mat present (if required).
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Trash can clean and free from odor; liners used; not overflowing.
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Sanitary holder clean; lined with bag; covered and in good repair.
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Odor free, well ventilated.
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Soap and hot water available water temp minimum 100 degrees F.
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Water Temp?
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Sinks and mirrors clean and in good repair. Hand-washing signs posted.
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Vestibule area is clean; litter free and in good repair. Door signage present.
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Additional Comments:
Kitchen Area
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All hoods clean, filter screens clean and fit properly.
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Select date
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Charbroiler clean, assembled properly, all parts present and in good repair. Belt speed to standard. Broiler bun platen adjusted to ensure contact is made with buns. Teflon sheets are clean and in good repair. Bun chain is tight (taught) no sagging.
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Biscuit ovens; clean interior/exterior, in good repair, labeled for proper rotation period set at the proper temperature 400 degrees F (+/- 10). Thermometer present. Timer is working properly. Adequate number of ovens for volume. Safety: only lower ovens used to heat bacon.
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Temperature
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Biscuit tables and smallwares to standard (no wobbly tables). All smallwares in good condition, no broken or missing parts. Table Refrigeration at required temp 36 to 41 degrees F. Thermometer present.
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Temperature
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Chicken Tender station clean, in good repair, proper smallwares, set up to standard. Refrigeration is at reqd tem 36-41 degree's F, thermometer present. Non-refrigerated station: ice bath and ice bags used correctly to maintain reqd product temp. Set up to standard.
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Temperature
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Extinguisher : BC (12 mo), Ansul (6 mo); mounted, tagged, labbled, charged, caps, pipes.
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Fryer equipment clean, in good repair, no obvious safety issues, set to reqd temperature. Timers labeled and working properly. Baskets in good repair., no loose wires. Filtering equipment clean & working properly. Staging rack clean.
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Grill clean and in good working order. Scraped frequently, surface set up to standard. Meat presses clean, kept on surface to stay hot. All smallwares available & used correctly. Set up to required temperature 300 degrees F (+/- 10). Timers set up and working properly.
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Temperature
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All food warmers clean and in working order (heat walls, over Shelf, holding drawers). Cook's line: Water minimum 1 inch deep and touching bottom of pans, water temperature 180 - 200 degrees F, free of build up. Heat well float and thermometer present and in good working condition.
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Temperature
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Makeup table clean and sanitized per standard, in good repair, surface heated for product assembly, proper pans, songs, squeeze bottles, spatulas and spreaders. Timing System available. Wrap tree clean.
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Microwaves clean and in good repair; CKE and NSF approved. Timers working properly and labeled correctly.
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Prep tables clean and sanitized. Utensil drawers clean and dry. Utensil drawers clean and in good repair. Foods arranged per SFH standards. (I.E. top to bottom, vegetable, fish, beef, pork, poultry)
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All slicers, choppers, dicers, wedgers and prep equipment clean, in good repair; no rust. Blade sharp, surfaces clean ( including under black chopper block); blades free of chips. Knives clean and stored properly. Can opener: approved, clean and in good repair.
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Walk-in refrigerator / freezer: organized, food covered, not on floor, product dated and rotated. Floors, shelves, walls and fan guards clean. Lights and covers present. Heavier items stored on the bottom shelves.
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Walk-in refrigerator and freezer: walk-in PHS 36 - 41 degrees F. Freezer 0 - 10 degrees F, thermometers present.
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Temperature
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Meet bin and lid clean and in good; defrosted, product hard Frozen, thermometer present, temperature standard. Dedicated tongs present per requirements
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Temperature
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Station reach-ins / stand-alone coolers: clean, in good repair including gaskets, food covered, thermometers present, PHF's 36 - 41 degrees F.
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Temperature
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Ice machine clean, in good repair; ice scoops clean and in good repair, approved ice buckets stored properly.
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Floors, floor sinks free of debris; clean and in good repair.
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Chemicals not stored next to or above food or packaging products. All containers labeled properly. MSDS available.
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All products available, CKE approved and within expiration dates.
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Hand sinks stocked with soap, paper towels and sanitizer; hot water minimum 100 degrees F.
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Temperature
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Hand washing policy observed ( after chicken tender prep, completing tasks, after handling sanitizer or other chemicals and before returning to a station). Cuts, abrasions, sores, rashes free of infection and bandaged, covered with disposable glove upon that hand.
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Kitchen walls, ceilings, lighting, shelving, air vents clean and in good repair. Trash cans clean. Working wall clock.
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Sanitizer bucket at Cooks line; effectively labeled, at required strength, correct towel used, towel held in sanitizer solution. (200-400 ppm)
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PPM
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2/3 Compartment sink: cleaning process followed; hot water minimum 120 degrees.
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Temperature
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Daily temperature tracking forms completed and filed in QFM binder or seperate binder for review. Current unaltered form in use.
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Single use gloves or utensils used to handle PHF and ready to eat foods at cooks line, chicken tender station, Red Burrito station, grill/breakfast station. Feeder station and food prep.
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Safety / cut protection gloves, aprons, masks, equipment available and in good repair.
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No evidence of rodent or insect activity.
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Additional comments
Beverage Bar & Drink Stations
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Beverage Bar clean ( including nozzles, diffusers, underside of valves, ice chutes, drip trays free of build up), organized to standard and in good repair. Required elements : condiment rack, slimline iced tea urns; clean, stocked and set up according to standard, sugar free sweetners, sugar and lemons are present. Coffee dispensers and stands clean and in good repair. ADA insert mounted correctly.
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POP and flavor decals at beverage bar: clean, accurate and to standard. POP lighting is working. Ice tea urns labled (Sweetened/Unsweetened). Approved Coke sign hung or mounted at beverage bar (if applicable).
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Ketchup Pump/Dispenser: Approved, assembled to standard, positioned at the beverage bar, dispenses properly, clean and sanitized weekly. Portion cups available.
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Ice machine towers are working/dispensing. Ice bins stocked, lids present and clean; approved ice buckets are used (if applicable).
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Ice tea urns are labled correctly. Urns and nozzles are clean. Urn lids are in place clean.
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Coffee available during all dayparts (Decaf can be made to order after breakfast daypart).
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Coffee serving temperature is 160-180 degrees F. Coffee holding times monitored with approved timing system, within hold time. Company: regular coffee is always available at the beverage bar.
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Temperature
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DT Drink Station: ice is stocked, ice machine working (if applicable), scoop is allways used.
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DT Drink Station: condiments, cups, lids, supplies are stocked, neat, and organized to standards.
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DT Drink Station: nozzles, diffusers, underside of valves, ice chutes, drip trays clean and free of build up.
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Shakes: Mixer: clean and sanitized per standard; cleaning times noted on posted chart (if applicable). Metal rinse cup present. Sanitized every four hours.
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Shakes : Syrup pumps are cleaned & sanitized properly once a week. Cleaning day is noted on chart.
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Shakes: Dipwell on & water running when in use. Clean, dry, empty and sanitized when not in use. Utensils properly stored when not in use.
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Additional comments :
Service
SuperStar Service
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Employees are smiling and speaking to or acknowledging each guest at every opportunity. Employees say "Please", "Thank You" or other pleasantry with each guest, as well as "Good Bye" or "Farewell" to each guest and an invitation to return.
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Employees speak in a clear, friendly voice, making eye contact with guests and maintaining good posture. Appropriate number of registers open for sales volume.
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Cashier allow guest the time to place their order; employees listening carefully to guests; the guest is not rushed or interrupted. Employees not engaging in personal conversations.
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FL Cashiers follow order taking process; Friendly greeting with featured product, combo, up size, add-on (if appropriate) , order confirmation, please and thank you, order instructions given to guests. (All steps needed for a yes)
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All employees demonstrating a sense of urgency
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Dinning room delivery: Table scripting followed - friendly greeting, deliver food, provide correct condiments, include a comment card along with an invitation to provide feedback on the comment card or by using the guest survey on the back of the receipt. Lastly a thank you.
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Employee's are offering extra assistance at every opportuninty. (Offering drink refills, helping guests with special needs, getting high chairs or booster seats for small children, helping take larger orders to guest's car, removing trays, open doors, etc.)
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DT: Communication equipment (3 working headsets minimum), DT timers functional.
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DT: Answered with immediate, friendly greeting (<5 sec, smile heard in the voice), guest not placed on hold.
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DT Cashier follows order taking process: Friendly greeting with featured product, Combo, Upsize, Add-on (if appropriate), Order Confirmation, Please/Thank You. (All steps needed for a YES)
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DT: Proper closing used at the window, order is delivered courteously to the guest, reciept and napkin placed neatly in bag, appropriate thank you given.
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DT: Cars are only pulled when the next car's order is ready. (When order is ready the runner takes the order out to the guest and politely says "Here is your order, thanks for waiting.)
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Proper handling of to go order delivery (verify order, offer anything else, deliver order courteously with napkins and straw and appropriate thank you).
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Guest complaints handled immediatly, in a positive, professional manner, to guest's satisfaction (Listen & emphasize, apologize without admitting guilt or liability. Find out how the guest wants the issue resolved, take immediate action, thank the guest). Guests leave satisfied and happy. Follow up action is taken to prevent repeat problems.
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Gift Cards available. POP is posted as directed by Marketing. Cashier knowledgable on handling Gift Cards.
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Additional Comments
Employee Appearance
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Clean approved uniforms/DT jacket (current program). Uniforms properly fitted and in good repair. Approved, legible name tags are worn, no stickers attached, Management included. Approved pins and promotional buttons only. Jewelry meets OPM standards.
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All employees wearing approved, clean safety shoes w/slip resistant soles. Dark colored socks worn.
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Hair: neat and confined above collar. No pony tails, side curls or fly away hair, no extreme haridos. Employees wearing cap/hat at all times (per position requirements). Management: hat when working back line 10 min or more. Nails clean and neatly trimmed, no false or extreme nails. Nail polish not chipped, light conservitive color. No visible body peircings. Tattoos if visisble are subject to the approval of the GM.
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Male employees: moustache not to exceed the corners of the mouth, side burns neatly trimmed, HFS OPM: neatly trimmed goatees are permitted.
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Professional image displayed at all times. No gum chewing, eating or drinking while working in guest's view. No employee drink cups in food prep/storage areas. Employees do not carry or use cell phones while working.
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Additional Comments:
Order Accuracy
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Orders are assembled correctly at Centerpost.
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All special orders are marked using correct grill reciepts or appropriate backline labels, etc. Punch holes are used for product in boxes.
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To Go/DT orders include: 2 napkins per Burger/Sandwich, 3 napkins per Thickburger, 1 napkin per other food item, 1 straw per cold beverage, if more than 2 drinks are ordered the guest is offered a drink carrier. Bags not overstuffed, bags are folded and presented properly, reciept is placed in or on the bag.
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Condiment requests are handled according to proceedures. (If guest requests condiments cashier asks "How many would you like?")
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Orders are double checked for accuracy prior to handing to the guest (DT/To Go).
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DT set up to current DTOS. DT zones are used according to proper proceedures/standards (reciepts in zones, drinks, napkins and condiments placed in zones, as order is filled bag is placed in zone, reciept placed in bag).
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Additional Comments:
Service Times
Service times start after the guest completes their order (menuboard/front counter) and ends when teh guest receives the order. Record a total of 20 service times. If the restaurant has a Drive Thru, 10 of the times should be DT times. If there is no DT use the DT spaces for Dine/To Go orders. If you cannot get 20 service times, check the N/A boxes for service times not completed. Record the service times in the numbered boxes. 3 points are awarded when the order is completed within the standard. 2 points are awarded if the service time exceeds standard by 30 seconds or less, 1 point is awareded if the service time exceeds standard by 31 to 60 seconds. Use the comments section to explain why service times exceeded standard.
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Number of employees on floor including Management
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Number of employees in Drive Thru
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Order Number (1)
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Daypart
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Total Time (MM:SS)
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Order Number (2)
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Daypart
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Total Time (MM:SS)
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Order Number (3)
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Daypart
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Total Time (MM:SS)
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Order Number (4)
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Daypart
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Total Time (MM:SS)
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Order Number (5)
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Daypart
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Total Time (MM:SS)
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Order Number (6)
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Daypart
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Total Time (MM:SS)
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Order Number (7)
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Daypart
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Total Time (MM:SS)
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Order Number (8)
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Daypart
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Total Time (MM:SS)
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Order Number (9)
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Daypart
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Total Time (MM:SS)
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Order Number (10)
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Daypart
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Total Time (MM:SS)
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Order Number (11)
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Daypart
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Total Time (MM:SS)
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Order Number (12)
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Daypart
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Total Time (MM:SS)
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Order Number (13)
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Daypart
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Total Time (MM:SS)
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Order Number (14)
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Daypart
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Total Time (MM:SS)
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Order Number (15)
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Daypart
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Total Time (MM:SS)
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Order Number (16)
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Daypart
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Total Time (MM:SS)
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Order Number (17)
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Daypart
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Total Time (MM:SS)
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Order Number (18)
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Daypart
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Total Time (MM:SS)
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Order Number (19)
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Daypart
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Total Time (MM:SS)
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Order Number (20)
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Daypart
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Total Time (MM:SS)
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Additional Comments:
Quality
Breakfast
Frontline
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Hold times monitored for prepared bisucit items in the holding unit/transfer bin. Biscuit sandwiches 15 min maximum.
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Cinnamon Raisin held proplerly, hold time is monitored.
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Other finished breakfast products are available per standard and served within hold times; bowls, platters, non-biscuit sandwiches, burrito's.
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Current LTO menu items prepared, packaged and served per proceedures.
Biscuit Quality
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Biscuit mixed, rolled, cut and held per proceedures; 1) proper steps used for mixing, 2) proper rolling steps, 3) proper cutting/panning steps, 4) 30 min or less trim dough used with fresh dough, 5) Timing system in use for cut biscuits and/or trim dough.
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Biscuits are baked and basted per proceedures; 1) racks in 1-3-5 positions, 2) baked on highest rack available, 3) biscuits are checked for internal doneness prior to basting, 4) biscuits are immediately moved to the holding area and timing number is used.
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Biscuits meet quality standards; 1) Baked biscuits do not exceed 15 min hold time on overshelf, 2) Biscuits meet finished product standards per job aid, 3) Biscuits are discarded if not to standard, 4) Minimum required temp >170 degrees F.
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All breakfast products assembled and wrapped correctly.
Breakfast Product Preperation
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Bacon prepared and held per standards. Hold time monitored.
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Sausage gravy; held in SS pan with lid and 5oz ladle, held 170-180 degrees F, stirred regularly, no film on top, 1oz hot water added (189-200 F) added as needed, discard time 11 AM. Full and half batch prepared with min 180 degree F water to standard.
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Temperature
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Liquid eggs stored properly under regrigeration (not held in open carton). Cook line: held in a clean 1/6 size 6" deep stainless steel pan or egg pitcher at reqd temp (36-41 degrees F). Correct 1.5oz ladle used. No more than 6 eggs cooked at a time.
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Temperature
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Omelet Blend: made to recipe, correct scoop used to portion product, scoop stored in product, reqd temp 36-41 degrees F. No more than 4 omelets cooked at a time. Shreded cheese 36-41 degrees F, good quality, correct utensil used, 24 hr hold time.
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Temperature
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Raw Sausage Patties stored frozen; Cooked sausage held in 1/3 size pan with metal drain insert and lid. Finished sausage temp 160 Degree's F or higher, held at 140 degree's F or higher, 60 min hold time observed. Dedicated transfer tray used for cooked sausage.
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Temperature
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Ham slices: Stored, handled per standards. Use by date and closed/opened shelf life observed, required tag, held 36-41 degree's F, cooked per standards, held by approved method/timing, above 140 degree's F. Hold time is not exceeded.
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Temperature
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Ice bath (if used) for breakfast products prepared correctly, 50/50 ice and water slurry, ice is added as needed. SS pan used, product level is below level of ice and slurry. Product covered when not in use.
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Scrambled Eggs prepared per standard, scrambled not chopped, removed immediatly from grill after cooking, light and fluffy, min 165 degree's F. IF HELD: pan with solid lid in approved hot holding equipment, hold time monitored, 140 degree's F min. Correct tool used for portioning
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Temperature
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Folded Eggs: folded twice, cooked 165 degree's F min, held at 140 degree's F Min. Folded eggs apprear firm but soft and moist, not brown, hold time monitored.
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Temperature
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Heat well breakfast products: meat patties, country ham, steak, grits, smoked sausage, omelets meet standards. Hold times observed. All overshelf products held and monitored per standard.
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Temperature
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Designated Tongs or clean disposable gloves are used for each different product handled.
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Tortillas and LTO breads prepared and held per standards. Indicate LTO in comments.
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Breakfast product observed:
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Biscuit/Breakfast item: protiens meet quality standards, ingredients meet standards and portioned to standards, product assembled, handled and packaged to standards (Refer to job aids).
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Breakfast product observed:
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Biscuit/Breakfast item: Protiens meet quality standards, ingredients meet standards and portioned to standards, products assembled, handled and packaged to standards (Refer to job aids).
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Breakfast product observed:
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Biscuit/Breakfast item: proteins meet quality standards, igredients meet standards and portioned to standards, product assembled, handled and packaged to standards ( Refer to job aids).
Training
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Person in Charge and Bisucit Maker certified on biscuits. Biscuit job aids posted, biscuit table (quality troubleshooting), over shelf area (quality troubleshooting).
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Production Management: Biscuits, ingredients prep and food production is managed using a system or tools to ensure good quality and post order speed of service.
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Additional Comments
Burgers/Sandwiches
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All produce is prepped, held and tagged per standard.
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Temperature
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All frozen patties thawed using proper proceedures (Angus beefsteak, Beef, Char Chicken, Turkey, LTO, 36-41 degree's F).
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Temperature
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All meat placed on broiler properly (Angus Beefstake, Beef, Chicken, Turkey, LTO). Char Chicken breast are placed on broiler properly using dedicated tongs. Designated tongs are used properly, no cross contamination.
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Angus Beef patties cooked to required tempareature >140 degree's F.
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Temperature
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Cooked beef patty standards: meat is juicy with moist glossy apprearannce, no charreded edges, patty edge completely cooked. Large beef patty and All Natural patty >160 degree's F.
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Temperature
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Char Chicken breasts are cooked to required temperature >140 degree's F.
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Temperature
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Buns, sourdough, LTO bread products are within code date and properly toasted golden brown. Frozen buns held in the freezer until ready to use. Thawed and held per standards.
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Tempered products tagged correctly for discard time. Containers of back up products held and tagged per standards.
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Prepped ingredients/foods to OPM standards, open products covered. All products tagged and dated.
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Heat well/steamer products: good quality, not dried out or crusted over, stirred. Held at required temperature.
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Product:
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Temperature
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All meat patties on hold meet required temperature >140 degree's F.
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Temperature
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LTO Products prepared and held properly.
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Product:
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Temperature
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All burgers/sandwiches requiring collar wrap: folded band of the menu tissue is positioned at the half way point of the sandwich.
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Burger/Sandwich Observed:
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Product: Neatly assembled, packaged to standards (correct tongs used for placing cooked meat on sandwiches, char marks up, meat added last, sauces portioned properly). Build charts available. Meat within quality standards (moist, juicy appearance, no burned edges). Sandwiches served hot. All items executed for a YES.
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Burger/Sandwich Observed:
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Product: Neatly assembeld, packaged to standards (correct tongs used for placing meat on sandwiches, char marks up, meat added last, sauces portioned properly). Build charts available. Meat with quality standard (moist, juicy apprearance, no burned edges), sandwich served hot. All items executed for a YES.
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Burger/Sandwich Observed:
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Product: Neatly assembled, packaged to standards (correct tongs used for placing cooked meat on sandwiches, char marks up, meat added last, sauces portioned properly). Build charts available. Meat within quality standard (moist, juicy appearance, no burned edges), sandwich served hot. All items executed for a YES.
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Production Mangement: Ingredients prep and food production using a system or tools to ensure product quality and post order speed of service.
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Location has a working, calibrated thermometer. Alchohol pads are available.
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Additional Comments:
Fried Products
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Fryers: Shortening meets quality standards, not smoking, no off taste, meets color standard, test tube and color chart available, filled to level mark. Fryers skimmed and free from particles.
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Fryer dump station clean with heating system working properly.
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Fried prodcuts are held and covered in the freezer until needed. During low volume periods individual portions of fried products are cooked to order. Fried product levels appropriate for slaes volumes. Hold times not exceeded, approved timing system in place.
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French Fries: properly staged in the staging area (handled gently to prevent breakage, hold time for pre-staged fries is observed). Automatic Fry Dispenser (if applicable) not dispensing more than 1/2 basket, hopper lid in place, clean and working properly.
Fried Products prepared per standards; cooked to temp, fry timers used, salted correctly if required, all products approved, all standards followed, held in an approved warming unit, monitored by an approved timing system, never removed from the fryer before the end of the cook cycle. Portioned to standard. Hot, crispy not soggy, quality product is served. Evaluate for each product.
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French Fries (salted)
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Onion Rings
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Curly Fries
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LTO:
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Product:
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Temperature
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LTO:
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Product:
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Temperature
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Big Chicken
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Temperature
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Spicy Chicken
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Temperature
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Hash Rounds prepared properly, held properly.
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Fried chicken and side items cooked and prepared per procedure. Apple Turnovers prepared properly, hold time is monitored, product is within hold time.
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Chicken tenders thawed to standard (5 day shelf life, stored underneath all products in walk in, 36-41 degree's F before use). Product is never "Quick thawed", emergency thaw procedures are not allowed.
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Temperature
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Chicken Tender Station: Refrigerated and non-refrigerated, tenders and egg wash 36-41 degree's F, (indicate products in comments), approved timing system in place. Breading sifted every 2 bags of chicken or every 4 hours min, pan is minimum 1/2 full, timing system used.
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Temperature
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Hand breaded chicken tenders properly prepared. Tenders shaken after 10 seconds in the fryer, 3:15 cook time, minimum cooked temperature 165 degree's F.
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Temperature
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Cooked Chicken Tenders: Company MFS Biscuit units must hold tenders in the over shelf on approved pan with insert or amber pan. Non MFS Biscuit & Franchise units hold tenders in an approved warming unit and held at a min. temp of 140 degree's F, max 9 pcs per 1/3 pan. Hold time observed, max 30 min.
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Temperature
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Big Chicken Fillet stored frozen, cooked for 4:30 to a min 140 degree's F. Cooked Big Chicken held in approved holding equipment, 30 min max. Company: held in the overshelf. Fillets held in a single layer, no overlapping, hold time monitored. Prince Castle: in pan without black lid.
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Temperature
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Tongs used to place cooked Spicy Chicken and Big Chicken Fillets on the sandwiches.
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Tongs in 1/6 size pan, in reach-in freezer area, used to handle frozen chicken products. Hands not used on frozen chicken items. Tongs used to handle frozen Cod.
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Production Management: Ingredients prep and food production is managed using a tool or system to ensure product quality and post order speed of service.
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Additional Comments:
Drinks/Salads/Desserts
Drinks
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DT Drink Station: Iced tea is within hold time (monitored), prepared to standard, old tea is not mixed with fresh brewed tea.
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Drink Stations: Coffee is prepared and held to standard, using approved equipment. Brew water temp 190-200 degree's F. Coffee package used immediately upon opening (not staged in filters). Serving temperature is 160-180 degree's F. Spray head on brewer is in use. Sight glass clean. Hold time monitored. CJR Company: Reg coffee is available all day.
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Temperature
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Shakes: Ice Cream in freezer held at proper temperature 0-12 degree's F, tubs dated.
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Temperature
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Ice cream cups are properly pre-portioned (8oz) and held frozen on the racks in teh dipping cabinet or on trays covered (12 hr hold time is observed). Product meets standard.
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Ice cream shake condiments are held per standards, hold times monitored with approved system, within shelf life.
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Other drinks diplayed and served to standard.
Salads & Deserts
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Side Salad looks fresh and is prepared to standard.
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All desserts tagged with hold time, items are within code/exp date, held per standard (R or RT), not retagged. Cookies prepared and packaged properly.
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Additional information:
Red Burrito
Exterior
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RB building signs functional, clean, in good repair, RB hours posted.
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RB menu board clean, in good repair, accurate pricing, current POP, correct layout, no faded translites, light bulbs working.
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RB door decals in good repair (except doors with Star Door etching).
Interior
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RB menu board: Clean, accurate pricing, current POP, correct layout, no faded translites, light bulbs working.
Hot Line
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Beans: Prepared & heated per standards to reqd tem. Stirred, spreadable consistency, not watery, not crusy, correct ustensils stored in product. Held at a min 140 degree's F, 12 hour hold time monitored. Hot water added per standard. Leftover proceedures followed, correct pans used for proper cooling. Leftovers reheated to 165 degree's F.
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Temperature
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Rice: Heated per standard to reqd tem. 2 oz perforated spoodle held in product. Held above 145 degree's F. Hold time monitored. Individual portions heated per standards, used immediately, no hold time.
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Temperature
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Chicken: Cooked/heated per standards to reqd temp. Moist, not dry, not watery. Held above 140 degree's F. (2 hour hold time) Hold time monitored. Individual portions heated per standards, used immediately, no hold time.
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Temperature
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Steak: Cooked/heated per standards to reqd temp. Moist, not dry, not watery. Held above 140 degree's F (2 hour hold time). Hold time monitored. Individual portions heated per standards, used immediately, no hold time.
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Temperature
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Ground Beef: heated per standards to reqd temp. Stirred, moist, not crusty/dry, not watery. 2oz spoodle; mayo spatula/taco portioning device used, held out of product. Held at min 140 degree's F, 4 hr hold time monitored. Leftover proceedures followed, correct pans used for proper cooling. Leftovers reheated to 165 degree's F.
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Temperature
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Cheese sauce: heated per standard to reqd. temperature. Stirred, no film, spreadable consistency, not watery or lumpy. correct utensils stored in product. Held covered at a min 140 degree's F. 6hr hold time monitored. Leftover proceedures followed, correct pans used for proper cooling. Reheated to 165 degree's F.
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Temperature
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Chips are golden brown, salted, not dark, discolored, broken, or stale, stored in full size pan with lid, covered when not in use. Stored and held at ambient temp, according to standards. 18 hour hold time monitored.
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Taco shells: Prepared per standards: golden brown, not dark or discolored, not broken or stale, stored in full-size pan with lid, covered when not in use, served ambient temperature, 18-hr hold time monitored.
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Taco salad bowls: not dark or discolored, stored upside down, no more than 3 high, covered. 12 hour hold time is monitored.
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Flour tortillas: Tempered (6 hours) prior to use. 5 day shelf life (RT) tagged, Open bags held in tortilla drawer or covered food box. Leftovers used 1st next day.
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Corn Tortiallas: bags tagged with 5 day shelf life, stored at room temperature in GB tortilla drawer or covered food box, grilled to order. Opened bags sealed tightly when not in use.
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All products hold times programmed and in use; Stir timer programmed correctly, in use. Cool Down/Freeze timer programmed correctly and used as needed. Fryers programmed correctly. Microwave chart present, microwave programmed correctly.
Cold Line
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Shredded lettuce : Green & Crisp, prepared per standard (full heads only), poperly drained, not wet or stored in water, false bottom present, 1/16" to 1/8" thickness- prepped with slicer on #1 setting; 24 hour hold time under refrigeration or RB: 4 hour hold time at room temperature.
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Shredded Cheese, Sour Cream: 36-41 degree's F, ice bath if needed, good quality, correct utensils used, hold times monitored using an approved system. (Shredded Cheese: 24 hr/5 days under refrigeration max after opening, Sour Cream: 72 hrs/not to exceed exp date)
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Temperature
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Fresh Salsa: prepared per reicpe/standard, no excess liquid, stored in approved covered container under refrigeration. Line: false bottom in pan, meets reqd temp 36-41 degree's F, 1 oz perforated ladle used, 48 hr hold time monitored.
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Temperature
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Jalapeños: clear, plastic tongs in use, covered in brine, 48 hr hold time monitored, maximum 10 day hold time in walk in cooler after opening.
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Santa Fe sauce : tip cut to first line : 48 hr hold time; open bag hold time 5 days under refrigeration.
Equipment
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RB cold line 36-40 degrees, clean, working thermometer.
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Temperature
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All required molds & small wares available, clean; in good repair. NSF bag opener used, NSF white food box to store open flour tortillas.
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Microwaves : clean, good repair, programmed correctly.
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RB cooks line: shelves, cook & cold line areas clean and organized.
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Steam table: clean, free of build up, in good repair, 180 - 200 degrees F.
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Temperature
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Star clamshell grill: in good repair, clean, no build up, set at #8-9, top and bottom of plate turned on. Closed when not in use.
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Temperature
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Drawers or pans: clean, free of build up, room temperature.
Storage & Packaging
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Thaw racks : Rack and trays clean.
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Product is thawed and available, proper thawing/storage procedures in place. Products thawed to 36-41 degree's F before use.
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FIFO-all RB products stored in walk in rotated and properly, tagged w/expiration date & correct hold times. No out of date or unapproved products. Thaw rack; guacamole stored on plastic trays, racks and trays clean, proper rotation FIFI, thawed products available.
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1/2 size by 2 1/2" stainless steel pans available for leftovers.
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Pizza cutter and spatula stored on line with 4 hr hold time.
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All packaging available, stored upside down. Labels available.
Training
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New RB job aids posted and in use ( refer to current Training Materials list).
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General Manager & Shift Leaders are RB certified.
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Production Mangement: Ingredients prep and food production is actively managed to ensure product quality and post order speed of service
Product Evaluation
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Product :
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All ingredients meet standards, are portioned correctly and assembled per build.
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Packaged correctly, labeled, visually appealing, microwaved if needed.
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Product :
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All ingredients meet standards, are portioned correctly and assembled per build.
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Packaged correctly, labeled, visually appealing, microwaved if needed.
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Product :
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All ingredients meet standards, are portioned correctly and assembled per build.
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Packaged correctly, labeled, visually appealing, microwaved if needed.
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Service time meets standard.
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Time:
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Service time meets standard.
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Time:
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Service time meets stanadard.
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Time:
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Service time meets standard.
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Time:
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Service time meets standard.
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Time:
Red Burrito (This section is unscored)
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Current POP is posted and in good condition.
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Dual Brand Menu panels are easy to see and read.
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Which side of the menu board are the Dual Brand panels located?
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Catering message is present in the resaurant.
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Catering kits are available.
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Dual Brand LRM program in use. If yes describe in comments.
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Are additional POP programs in use. If yes describe in comments.
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Are specific Dual Brand Special events scheduled? if yes please detail in comments.
Dual Brand Operations
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Cooks have been fully trained on Dual Brand products and assembly?
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Management team has been fully trained on Dual Brand products and assembly?
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Focus on quality is evident.
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Labor is scheduled and deployed to support Dual Brand during peak sales periods.
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Dual Brand cooks identified in ROS or deployment charts.
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A Dual Brand Sales Goal % has been established for comparison to the Actual Dual Brand Sales %.
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Guest follow up tools are in place to address Dual Brand concerns? Specify in comments.
Operation QSC
QSC
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Operations Planning system is used to ensure balanced food flow (ROS).
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PIC Paths the restaurant evey hour, or more frequently if necessary. QSC opportunities identified and corrected. Refer to Operation QSC Pathing Check Breakfast/Lunch Dinner. Appropriate corrective action is taken to address deficient items.
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Circles of influence and back up assignments are being executed.
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Restaurant is ready for current business volume. Kitchen monitors are split according to ROS positioning/business needs. Production Management system and tools are utilized to ensure product quality, efficient food flow and speed of service.
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ROS board or other method used to assign daily cleaning tasks, daily cleaning tasks being executed.
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Designated training area (if applicable) clean, neat, organized.
Action Plan Worksheet
Situational Analysis
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What's Right?
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What's Not
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Root Causes (Why)
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Objective
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Strategies to improve areas of opportunity
Action Plan Summary
Plans (What are details to make it happen?)
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Action Plan Item #1
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Responsibility
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Due Date
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Follow-Up
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Action Plan Item #2
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Responsibility
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Due Date
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Follow Up
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Action Plan Item #3
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Responsibility
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Due Date
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Follow Up
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Restaurant General Manager Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Restaurant Manager Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Shift Leader Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Shift Leader Signature I have reviewed and understand todays Operations Assessment and corresponding action plan.
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Evaluator Signature
