QUALITY EVALUATION

Title Page

Evaluation

ORGANIZATION - PAPERWORK

Paperwork STORED by 9am - All papers are filed in File Bin and Weekly Folder
4 Wks Worth of Paperwork Stored - (WISRS, Control Sheets, Schedules, Invoices)
3 Bread Counts are being performed EVERYDAY
Waste Logs are being recorded EVERYDAY, and properly calculated and COMPLETELY filled out (including employee names and reasons for waste)
Waste is being entered into the POS EVERYDAY (verify on POS)
5 Cash-Ins are being performed EVERYDAY (verify on Register)
Temp Logs being completed 2 times EVERYDAY
Change fund is an EVEN $200 ($300 at Danville)
Drawer is NO MORE than $1.00 short
Opening and Closing Keep for BOTH Bread and Money match EVERY DAY on the Control Sheet
Deliveries AND Transfers are being entered in the computer on the SAME DAY they're received
Bread is being wasted in the computer EVERY DAY (no more than 10 pieces a day)
Build-To Prep Lists are being filled out DAILY, and the amount could support 1.5 days worth of sales
Record the number of product Transfers into this location over the last 4 weeks

5 (or less) breads are stored on each pan
Products in the Walk-In are stored with similar items (ex. All Steaks are stored together and organized using FIFO)
All dry stock items are NEATLY stored and stored with similar items
Newer Prep is stored behind or below older prep (Rotating by FIFO)
Pizza Cutter is stored properly in a small cambro pan

Parking lot is free of Trash and Cigarette Butts
Sandwich Unit is free from crumbs and scattered food debris (ATTACH PICTURE)
Floors in the lobby are clean
Tables in the lobby are clean with no food residue or trash
Restrooms are clean and stocked with toilet paper, paper towels, and soap - No trash on floor and toilets are clean
Beverage Station is NEATLY stocked and free of sticky residue
Fountain Nozzles are Clean
Oven and Proofer are Clean inside and out
Bread Cabinets are Clean - Free of crumbs, Food Debris, and Mold
Speed Oven is Clean - Free of old Food Residue
NO Dirty Cambros are seen on the back counter (they should be stored under sandwich unit until they're taken to be washed)
The store has a Waste Box and is using it.

Employee can demonstrate how to properly prep CUT vegetables, and how much of the veggie can be thrown away? (List Name of Employee)
Onions are being cored and cut to a 1/8 inch thickness
Green Peppers are de-seeded and cut to a 1/8 inch thickness
Tuna mixed properly (2 pks + 1 bag of mayo ratio)
Dough is panned for evening shift by 7am
Baked Bread is GOLDEN BROWN in color (ATTACH PICTURE)
Bread is proper baked size
Proper amount of Seasoning and Cheese is placed on Bread (ATTACH PICTURE)
ALL Products (Frozen, Thawed, Prepped) are being rotated using FIFO
All Pre-Portioned Meat is weighed correctly. (If NO, attach picture and name the employee who prepped it)

Employees performing a 45-degree Hinge Cut
Employees are neatly placing correct amounts of meat on sandwiches
Employees are INTERLOCKING Cheese
Employees are using SCOOPS to measure out Shredded Cheeses
Employees are using (or know) proper Toaster settings for ALL products
Employees are NEATLY placing proper VEGGIE formulas on bottom half of bread (ATTACH PICTURE)
No veggies are being placed in the HINGE of the sandwich
3 STRAIGHT passes of sauce are being placed on Sandwich
Thick Sauces are being placed on top of MEATS
Oily (Runny) Sauces are being placed on VEGGIES
Employees know formulas and how to properly build Pizzas
Employees know formulas and how to properly build Wraps
Employees know how to properly fold a Wrap
Employees know formulas and how to properly build Protein Bowls
All Employees are in proper uniform: Hat / Name Tag / Apron / Clean Shirt / approved pants
Proper Handwashing technique is occurring at the appropriate times

Customers are greeted with a SMILE (YES, be that picky!)
Employees are acknowledging and greeting customers
Customers are being served within 2 min 15 sec from the time they place their order
Record 3 sample times of service speed. With each timed sample, list the Employee names, the product that was ordered, and whether it was toasted.
Employees are following thru-put guidelines and responsibilities at each station
Employees know everything about MyRewards, and how to ring in the transaction
Employees can demonstrate how to ring up a Coupon and what they're supposed to do with it

ALL bread varieties are available
ALL Cookie Varieties are available
Pizzas are thawed and ready to serve
Cookie Case is FULL and NEATLY stocked (no more than 6 cookies per row) (ATTACH PICTURE)
Chip Rack is FULL and NEATLY stocked with ALL varieties - Rotated using FIFO (ATTACH PICTURE)
ALL Bread is baked by 11am
Sandwich Unit is FULLY stocked with ALL products by 11am
REACH IN UNIT: is FULLY stocked with ALL cheeses and most popular meats/ veggies / and sauce products
REACH IN UNIT: Cambros are facing OUT, so they're easily read
REACH IN UNIT: Veggies are stored closest to Veggie Unit. Meats are stored closest to Meat Unit
ALL Prep is complete by 11am
Backroom is CLEAN by 11am - Counters clean and free of any dirty dishes or prep by 11am
Employees are not wasting time. They're staying busy with Checklist tasks/Cleaning/Stocking

INVENTORY MANAGEMENT: Total ($) dollar of Wasted product is UNDER 0.5% of added Food Cost in the last 4 weeks? (Last 4 weeks of Waste / Total Sales)<br><br>(If NO, provide actual added % and explain why, based on your evaluation observations)
INVENTORY MANAGEMENT: Are the total # of TRANSFERS (not including truck deliveries) into the store less than (3) in the last 4 weeks? <br><br>(If NO, provide the actual number, and explain why)
PAPERWORK ACCURACY: There are no excessive variances on the WISR and Control Sheets

SUMMARY: Provide a detailed description of specific training that was performed, and anything discussed with staff and the Manager.
All above issues were discussed with me in person. I understand these issues must be corrected before the next evaluation. The Consultant has given helpful tips and direction on how to avoid these issues in the future.
MANAGER'S SIGNATURE