Pizza Hut FSCC - local copy

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

GENERAL INFO

• Date and Time Audit began

  Date

• MIC

H1 TEAM GREETS CUSTOMERS IN A FRIENDLY MANNER

• H1.1 Customers are greeted within 5 seconds of reaching the Front Counter or DT

  Yes

  No

  N/A

• H1.2 Customers are given a proper greeting

  Yes

  No

  N/A

• H1.3 Customer greetings are enthusiastic, friendly, and not mechanical

  Yes

  No

  N/A

• H1.4 Customers are greeted with a sincere smile<br>

  Yes

  No

  N/A

• H1.5 Eye contact is provided with the greeting

  Yes

  No

  N/A

A1 ORDERS ARE TAKEN AND REPEATED ACCURATELY

• A1.1 Service champion is attentive and does not interrupt during order taking

  Yes

  No

  N/A

• A1.2 Drink suggestive selling

  Yes

  No

  N/A

• A1.3 Order is repeated or confirmed on OCB screen if present

  Yes

  No

  N/A

• A1.4 Order total is provided

  Yes

  No

  N/A

H2 EACH CUSTOMER RECEIVES A SINCERE PARTING COMMENT

• H2.1 Customers are given a friendly invitation to pull forward

  Yes

  No

  N/A

• H2.2 Customers are given a two-part closing

  Yes

  No

  N/A

• H2.3 Parting comments are enthusiastic, friendly, and not mechanical

  Yes

  No

  N/A

• H2.4 Customers are provided a sincere smile with parting comment

  Yes

  No

  N/A

• H2.5 Eye contact is provided with parting comment

  Yes

  No

  N/A

A2 PAYMENT AND CHANGE HANDLED CORRECTLY

• A2.1 Payment is handled correctly and confidently. Only approved receipt paper & bag stuffers are used

  Yes

  No

  N/A

A3 PRODUCTS ARE MARKED, WRAPPED, AND BAGGED CORRECTLY

• A3.1 Products are in the correct wrap and wrapped to the right corner<br>

  Yes

  No

  N/A

• A3.2 Customized items are marked correctly

  Yes

  No

  N/A

• A3.3 Proper bagging guidelines are followed

  Yes

  No

  N/A

A4 CUSTOMER ORDERS ARE ACCURATE

• A4.1 Drive-thru orders are repeated while being handed to the customer

  Yes

  No

  N/A

• A4.2 Customers receive an accurate order

  Yes

  No

  N/A

• A4.3 Napkins, straws, utensils, sauces, and condiments provided

  Yes

  No

  N/A

S1 Customer Shop Meets Standards

• S1.1 Dine-in and/or Drive-Thru meets standards during shop

  Yes

  No

  N/A

P1 PRODUCTS ORDERED MEET STANDARDS

• P1.1 Shopped products meet build, fold, cut, and appearance standards

  Yes

  No

  N/A

• P1.2 Shopped products meet temperature standards

  Yes

  No

  N/A

• P1.3 Shopped products meet weight standards

  Yes

  No

  N/A

• Item #1 Weight

• Item #2 Weight

• Item #3 Weight

CM1 RESTAURANT EXTERIOR

• CM1.1 Parking lot, DT, dumpster area, and sidewalks are clean, free of buildup, and in good condition

  Yes

  No

  N/A

• CM1.2 Landscaping is free of liter

  Yes

  No

  N/A

• CM1.3 All exterior lights and signage are clean and functioning

  Yes

  No

  N/A

• CM1.4 Exterior trashcans, dumpster gates are clean, functioning, and dumpster gates are closed

  Yes

  No

  N/A

• CM1.5 Exterior walls, windows sand doors are clean and functioning

  Yes

  No

  N/A

• CM1.6 Drive-thru windows are clean and functioning

  Yes

  No

  N/A

CM2 EXTERIOR MARKETING MATERIALS

• CM2.1 Drive-thru menuboards are clean and functioning

  Yes

  No

  N/A

• CM2.2 Window POP clean and in good condition

  Yes

  No

  N/A

CM3 RESTROOMS

• CM3.1 Sink, toilet, fixtures are clean and functioning

  Yes

  No

  N/A

• CM 3.2 Restroom floors and walls are clean and in good repair

  Yes

  No

  N/A

CM4 DINING ROOM

• CM4.1 Dining room floors and walls are clean and in good condition

  Yes

  No

  N/A

• CM4.2 Dining room tables and chairs are clean and functioning

  Yes

  No

  N/A

• CM4.3 Front counter, drink and condiment stations are clean, stocked, and in god condition

  Yes

  No

  N/A

• CM4.4 Dining room ceiling and fixtures are clean, free of buildup, in good condition. Ambiance is comfortable

  Yes

  No

  N/A

CM5 INTERIOR MARKETING

• CM5.1 Interior menuboards and POP are clean and in good repair

  Yes

  No

  N/A

H3 UNIFORMS

• H3.1 Team is in complete, approved uniform, with visible name tag

  Yes

  No

  N/A

• H3.2 Uniforms are neat, wrinkle free, not excessively faded, and fit properly

  Yes

  No

  N/A

P2 INGREDIENTS ARE PROPERLY PREPPED

• P2.1 Ingredients properly prepped according to standards cards

  Yes

  No

  N/A

• P2.2 Oil meets quality standard

  Yes

  No

  N/A

• All required ingredients available on the line

  Yes

  No

  N/A

• Product wraps and containers are available, stocked, and properly stored

  Yes

  No

  N/A

P3 HOT LINE

• P3.1 Proper tools are available, used, and functioning as expected

  Yes

  No

  N/A

• P3.2 Hot ingredients are held in the correct size and type of pans with correct lids

  Yes

  No

  N/A

• P3.3 Beef portioning procedures are followed using the stir, scoop, tap method

  Yes

  No

  N/A

• P3.4 Beans are properly hydrated

  Yes

  No

  N/A

• P3.5 Tortillas and flatbread are properly warmed and are not held or stacked

  Yes

  No

  N/A

• P3.6 Hot held ingredients are stirred on the production line

  Yes

  No

  N/A

• P3.7 Steamer builds products according to standards

  Yes

  No

  N/A

P4 COLD LINE

• P4.1 Proper tools are available, used, and functioning as expected

  Yes

  No

  N/A

• P4.2 Stuffer and Expediter build products according to Standards

  Yes

  No

  N/A

P5 PREP GUIDE

• P5.1 Prep guide is available and being used

  Yes

  No

  N/A

• P5.2 Prepped amounts match stated quantity on the prep guide and prep is completed during the correct cycle

  Yes

  No

  N/A

P6 ALL REQUIRED INGREDIENTS AVAILABLE

• P6.1 All required ingredients and menu items available

  Yes

  No

  N/A

A5 COMMUNICATION

• A5.1 Steamer is communicating to the Stuffer

  Yes

  No

  N/A

S2 SPEED OF SERVICE

• S2.1 Equipment readiness

  Yes

  No

  N/A

• S2.2 Deployment chart is posted, current, and in use

  Yes

  No

  N/A

• S2.3 MIC is in the correct position

  Yes

  No

  N/A

• S2.4 Team members are focused on Customer with a sense of urgency

  Yes

  No

  N/A

FOOD SAFETY CRITICALS

• FSC 2.8 Proper hand washing observed when required

  Safe

  At Risk

  N/A

• FSC 6.1 Calibrated thermometer is available for use

  Safe

  At Risk

  N/A

• FSC 6.4 Hot potentially hazardous foods must be held >= 140

  Safe

  At Risk

  N/A

• FSC 6.6 Standard carryover procedures are followed by team

  Safe

  At Risk

  N/A

• FSC 6.9 Any food, other than raw animal protein, for hot holding must be cooked to 165

  Safe

  At Risk

  N/A

• FSC 6.10 Potentially hazardous foods using time as a public health control must have documented procedures and be within correct hold times

  Safe

  At Risk

  N/A

• FSC 6.12 Spoiled potentially hazardous foods/ingredients are not in use and not for sale

  Safe

  At Risk

  N/A

• FSC 6.2 Cold potentially hazardous foods must be held <= 40

  Safe

  At Risk

  N/A

• FSC 3.1 Only approved ingredients or food evident

  Safe

  At Risk

  N/A

• FSC 2.1 Team member must not be observed working with symptoms of illness

  Yes

  No

  N/A

• FSC 4.4 Cross contamination must not be observed

  Safe

  At Risk

  N/A

• FSC 8.1 Chemicals must not contaminate food

  Safe

  At Risk

  N/A

• FSC 9.1 Critical Pest Infestation/Activity not present

  Safe

  At Risk

  N/A

• FSC 10.1 Potable/hot water available

  Safe

  At Risk

  N/A

FOOD SAFETY DEVIATIONS

• FSC 9.3 Pest control devices evident and installed

  Safe

  At Risk

  N/A

• FSC 9.4 Pest activity is prevented through proper sealing of openings

  Safe

  At Risk

  N/A

• FSC 5.17 Dumpster area is free of debris and odor clean and in good repair

  Safe

  At Risk

  N/A

• FSC 10.3 Minimum of one functioning toilet

  Safe

  At Risk

  N/A

• FSC 5.3 Utensils, smallwares, food contact surfaces are properly cleaned and stored

  Safe

  At Risk

  N/A

• FSC 2.2 Team members meet grooming and personal hygiene standards

  Safe

  At Risk

  N/A

• FSC 2.4 Drinking, eating and tobacco use only in designated non food areas

  Safe

  At Risk

  N/A

• FSC 2.5 Gloves and blue or brightly colored bandaids available

  Safe

  At Risk

  N/A

• FSC 2.6 Proper hair restraints worn by all team members when handling food

  Safe

  At Risk

  N/A

• FSC 2.7 No jewelry worn on arms or hands except plain ring

  Safe

  At Risk

  N/A

• FSC 2.9 Proper hand washing procedures followed

  Safe

  At Risk

  N/A

• FSC 2.10 Proper disposable gloves and brightly colored bandage procedures followed

  Safe

  At Risk

  N/A

• FSC 2.11 Hand washing sink used only for hand washing

  Safe

  At Risk

  N/A

• FSC 7.3 Hot holding and storage equipment is functioning properly

  Safe

  At Risk

  N/A

• FSC 7.5 Hot holding and storage temperatures meet standards

  Safe

  At Risk

  N/A

• FSC 6.11 All prepped products must not be expired, must be held correctly and have hold times per standards

  Safe

  At Risk

  N/A

• FSC 6.13 All ingredients are within shelf life and rotated properly

  Safe

  At Risk

  N/A

• FSC 6.15 Frozen foods are thawed correctly and held correctly after thawing

  Safe

  At Risk

  N/A

• FSC 3.3 Only approved equipment and smallwares in use

  Safe

  At Risk

  N/A

• FSC 4.3 Food utensils in use are stored properly

  Safe

  At Risk

  N/A

• FSC 7.1 Cold holding equipment meets standard

  Safe

  At Risk

  N/A

• FSC 7.2 Cold holding equipment is functioning properly and needs no repair

  Safe

  At Risk

  N/A

• FSC 7.6 All other equipment in use is functioning properly and needs no repair

  Safe

  At Risk

  N/A

• FSC 3.2 Only approved menu items sold

  Safe

  At Risk

  N/A

• FSC 4.2 Food stored properly and in appropriate locations

  Safe

  At Risk

  N/A

• FSC 4.5 Food packages and cans in good condition

  Safe

  At Risk

  N/A

• FSC 4.6 Utensils/equipment/contact surfaces in good repair

  Safe

  At Risk

  N/A

• FSC 4.7 Potential Cross-contamination

  Safe

  At Risk

  N/A

• FSC 4.11 Harvest program food must be covered and segregated

  Safe

  At Risk

  N/A

• FSC 7.4 Three-compartment sink, prep sink, or powersoak is functioning properly

  Safe

  At Risk

  N/A

• FSC 7.7 All hand wash sinks must be provided with water >= 100

  Safe

  At Risk

  N/A

• FSC 5.4 Equipment is properly cleaned and free of excess debris

  Safe

  At Risk

  N/A

• FSC 5.5 Three-compartment/powersoak sink set up

  Safe

  At Risk

  N/A

• FSC 5.6 Hand washing sinks must be accessible, clean and functioning properly

  Safe

  At Risk

  N/A

• FSC 5.7 Sanitizer at proper concentration in sanitizer sink and test strips available

  Safe

  At Risk

  N/A

• FSC 5.8 Wiping cloths used and stored properly in sanitizer bucket and proper concentration

  Safe

  At Risk

  N/A

• FSC 5.9 Cleaning supplies must be of sufficient availability, capacity, stored and maintained clean

  Safe

  At Risk

  N/A

• FSC 5.10 Equipment and utensils air-dried before stacking

  Safe

  At Risk

  N/A

• FSC 5.11 All non-food contact surfaces are clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.12 Floors, walls, ceilings are cleanable, clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.13 Vents and exhaust hoods are clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.14 All gaskets on refrigerator/freezer units, ice machines and hot holding units are clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.15 All lighting sources are properly shielded

  Safe

  At Risk

  N/A

• FSC 5.16 Trash receptacles in all restrooms and back of house are of sufficient availability, capacity and clean

  Safe

  At Risk

  N/A

• FSC 8.2 Only approved chemicals in use

  Safe

  At Risk

  N/A

• FSC 8.3 Chemicals used according to proper procedure

  Safe

  At Risk

  N/A

• FSC 8.4 Chemicals properly labeled

  Safe

  At Risk

  N/A

• FSC 8.5 Chemicals properly stored

  Safe

  At Risk

  N/A

• FSC 8.6 Team member medication properly labeled and stored

  Safe

  At Risk

  N/A

• FSC 9.2 Other pest activity not present

  Safe

  At Risk

  N/A

• FSC 9.5 Approved pest management professional vendor in place

  Safe

  At Risk

  N/A

• FSC 10.2 Back flow prevention devices present at all sinks

  Safe

  At Risk

  N/A

• FSC 10.4 All plumbing in good repair

  Safe

  At Risk

  N/A

• FSC 10.5 Grease/sink traps or drains not clogged

  Safe

  At Risk

  N/A

• FSC 10.6 Mop sink must be clean, not clogged, functioning properly

  Safe

  At Risk

  N/A

• FSC 1.1 Most recent health department inspection available

  Safe

  At Risk

  N/A

• FSC 1.3 Temperatures correctly documented on delivery receipts

  Safe

  At Risk

  N/A

• FSC 1.4 Manager must have Food Protection Manager Certification on file and within 3 years of issue date

  Safe

  At Risk

  N/A

• FSC 1.5 Food safety checklists must be completed and retained as required

  Safe

  At Risk

  N/A

• FSC 1.6 Weekly Pest Walks completed

  Safe

  At Risk

  N/A

• FSC 1.7 Brand Operations Manuals including food safety materials up to date

  Safe

  At Risk

  N/A

• FSC 1.8 Team member food safety training records available, current

  Safe

  At Risk

  N/A

• FSC 1.9 A documented Employee Health Standards is available or MIC has verbal knowledge of the standard

  Safe

  At Risk

  N/A

• FSC 1.11 Crisis Product Recovery Data Sheet is available

  Safe

  At Risk

  N/A

Overall score

• Ops Score

• Food Safety Pass or Fail

  Pass

  Fail

• # of Food Safety Criticals

• # of Food Safety Deviations

Signatures

• MIC Signature

  Sign

• Auditor Signature

  Sign