Title Page
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Site conducted
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Location Name:
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Location:
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Date:
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Auditor:
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Manager on Duty:
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General Manager:
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MUM/DC:
QAQC
Exterior and Entrance (4 Points)
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1. Parking lot, front entrance, and landscaping are well-kept and free of debris.
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2. Store front glass and patio area is clean and well maintained.
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3. Exterior signages are functioning and in good condition. Open sign is on.
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4. Back door and dumpster are clean. Dumpster door is closed. Grease container/grease trap is clean and well-maintained.
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Dining Room ( 5 Points)
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5. Dining room is inviting (lighting, music, television, temperature). AC temperature is set at 72. All televisions are playing the sport channels only.
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6.Clean tables, booths, chairs, and highchairs are in good condition and free of debris. Tables/Table leg are not wobbly; Paper mat cut, no crease or folding and aligned properly with the table (no more than 1").
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7. Napkin dispensers are clean and has no build-up. Must have current promotion display on the dispensers.
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8. Doors, floors, and the baseboards are clean. Floor corners free from dusts, crumbs, and debris. Walls throughout the restaurant is free of debris or build-up. Floor is kept in good condition (no crack or damage) and must be clean and dry.
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9. Host station is clean, organized, and well stocked (crayons, etc.). All menus are clean & in good condition. No personal belongings at the station.
Restroom (5 Points)
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10. Restroom is well-maintained (switch plate, mirror, sink, hand-dryer, paper towel and soap dispenser).
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11. All handwashing sinks, doors, toilets, and urinals are functional and clean (rim, base, tank, toilet cover, etc). Baby changing table is clean and good condition. Urinal must have a splashguard.
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12. Restrooms are clean (walls, floor, handle, mirrors, stalls, etc) and has no foul odor or smell.
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13. Restrooms are fully stock: hand soap dispensers, paper towel dispenser, and toilet paper dispensers. All trash cans are clean and have trash bags in place.
Bar (4 Points)
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14. Chairs, bar top, napkin dispensers, glass wares are well-maintained, clean and polished.
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15. Bar area is clean and organized (floor, back bar, counter, equipment, etc.). All refrigeration is clean and well-maintained . No excessive ice build-up in the ice chiller and gaskets in good condition.
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16. All items are properly labeled and no sign of cross-contamination (i.e. utensil touching food). Nozzle gun is free of mold and build-up.
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17. If dishwasher is not available at the bar, the three-compartment sink must be set up (wash, rinse and sanitize). Sanitizer bucket must be available. Must have an approved sanitizer packets for the three compartment sinks.
Server Station (6 Points)
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18. All employee drinks are placed at the designated employee drink station. All employee cups must be disposable and have a lid and straw.
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19. All items are properly labeled (cut lemons, tea, etc) and no sign of cross-contamination (i.e. utensil touching food).
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20. All soda machines, ice bin and lids, tea urns, tea dispenser machine is in good condition, well maintained and no mold or build-up.
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21. Shelves are organized and free debris or build-up.
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22. All handwashing sinks are fully stocked (soap, hand towels, etc.) , in working condition and must be clean. Handwashing sink is not block or obstruct. Employees are washing their hands between tasks. Hot water must come out within 60 seconds.
Kitchen (35 Points)
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23. Walk-in cooler/ freezer is organized, well-maintained (no ice build-up) and has all the required curtains. Floor has no standing water and free of debris. Outside handle is free of build-up. Door and handle must not have excessive rust. All refrigeration and freezer must have a secondary thermometer.
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24. Raw oyster labels are held in an envelope for 3 months, must have an open and last date use, and filed chronological by date. Prepped raw oysters need photocopy label certificate on all the cambros (walk-in cooler & reach-in cooler).
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25. All items are properly labeled and has no sign of cross-contamination (i.e. utensil touching food; 4 hours labels are being used for corn, potato, snow crab, chicken wing, lemon juice, garlic, milk, water, etc.).
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26. All fryers are clean and at the proper temperatures (325°F). Freshest oil is by the flour cart. Oil that is not Juicy Crab standard must be dispose immediately. No build-up on the interior and exterior of the fryers.
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27. Wok range and under stove drawers are clean and well-maintained. Burner tips are clean and in good condition. Cement drums are well-maintained.
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28. Hood, hood lights, light covers, vents and ansuls are properly maintained and free of debris build-up. Check stickers to ensure cleaning is completed every 3 months.
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29. Seafood thermometer must be available. Temperature log/line Check completed on time (3 times a day) (Kept for 3 months)
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30. Sanitation buckets are available for fry, boil, and prep area.
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31. All sinks are well-maintained and free of build-up. Must have a separated sink for washing vegetables.
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32. Employees are professional (hats or hair nets worn; gloves are worn properly; proper uniform; slip-resistant shoes; only plain wedding band allow; nails are free of polish and trim). Employees are not eating, using cellphone, or listening to music.
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33. All handwashing sinks are fully stocked (soap, hand towels, etc.) , in working condition and must be clean. Handwashing sink is not block or obstruct. Employees are washing their hands between tasks. Hot water must come out within 60 seconds.
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34. Ice machine is clean and free of mold build-up. Weekly cleaning schedule must be posted and utilized. Filter is clean and free of dust.
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35. Proper food preparations and recipes procedures are in use (i.e. thawing under cold running water). All food products on the line must be in an approved food containers, cover with a lid and has a correct day-dot.
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36. All preparation follows “The Juicy Crab Shelf Guidelines” and FIFO in place.
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37. All food products are meeting outside the temperature danger zone. <br> Hot holding must reach min. 140 & cold holding must reach below 41).
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38. Dishwasher is well maintained and clean, has all the required curtains, and fully stocked with supplies (etc.) Proper dish-washing procedures are followed. (Dry/ wet area are separated) and air-dry is present. No wet stacking. All clean dishes are free from debris. All cambros are in good condition (cannot be crack, chip, or broken)
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39. All products must be 6 inches off the floor.
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40. No expired products in store. No soda box is expired.
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41. Kitchen ceilings and vents are clean and good condition. No open space or gap in the ceiling.
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42. Mop sink and storage area is clean. All chemical products in the store must have caps on. All mops, brooms and dust pans must be in good condition, free of debris and are hung.
Guest ( 6 Points)
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43. Guests are being welcome with a friendly and a smile.
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44. Guests are being acknowledged with a friendly closing as they are leaving the store.
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45. Current promotion materials are visible to guests and employees are knowledgeable about it.
Priority (10 Points)
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46. All hourly and salary managers must have (not expired) Servsafe certificates.
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47. Store is free of flies or any pest/rodent activity. Air curtains must be on and running.
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48. All sanitizer buckets must reach our PPM level (150-400) Sanitizer strips are available in the store and is not expire.
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49. All employees are wearing masks properly (covering nose and mouth).
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50. All equipment and fixture in the store are well maintained and in good condition. No rust or torn gasket. All carts must be clean.
Food Quality Tasting (4 Points)
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51. Fry food quality standard: color, appearance, temperature, texture, and taste.
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52. Boil food quality standard: color, appearance, temperature, texture, and taste.<br>
Management/Office (21 Points)
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53. Daily Hot Count Binder is being utilized (King crab, Snow crab, Dungeness crab, Shrimp no Head, Raw oyster, Hennessy VS, Patron Silver, Dobel Maestro, Skoll Vodka)
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54. Minimum of 2 vomit kits available in the store.
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55. Opening and closing checklist being utilized.
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56. All vendors' invoices are checked by items, time on it when received, name of the checker, and check number (if applicable).
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57. Waste log being maintained (comps & void less than 2%).
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58. Employee separation document is being utilized.
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59. Safe has the correct amount ($1500). <br>
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60. Weekly Management Meeting report is being utilized.
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61. Posters must be available and posted in the store: State Board of Workers’ Compensation law and Worker Compensation Contact List, Health Department, Minimum Wage/Labor Law.
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62. The Juicy Crab Mission and Value and schedule posted on the community board.
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63. All employees & managers who has direct contact with alcohol must have an active permit if required in their county
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64. All the FOH employees wear name tags: hosts, cashiers, servers, managers, food runners, busboys.
Urgent (Subtract From Final Score)
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65. No evidence of changing label or integrity concerns with the store (Remove 20 points from final score)
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66. Hot water is available in the store. (Remove 20 points from final score)
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67. Verify camera is working properly
Q&A
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(Host) What time is the cut-off time for sitting the last person?
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(Cashier) What time is the cut-off time for taking the last order?
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(Cashier) Within how many rings we must pick up the phone call?
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(Cashier) What do we do with the food when guest do not pick up? How long consider no show?
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(Server) Time or goal need to deliver drinks, appetizers and entrée?
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(Server) What do we do for first time guest?
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(Server) Within how many minutes do you need to greet the guest?
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(Kitchen) What is expected time to deliver appetizer and entrée?
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Managers (BOH & FOH): What is our new Mission?
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Hourly Managers (BOH & FOH): What do the camera report look for?
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Hourly Managers (BOH & FOH): What time during operation should manager needs to be on the floor?
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Representative’s Signature
