Title Page
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Site conducted
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Conducted on
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Prepared by
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Truck #
Truck Inspection
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Do the following items meet the standards that we have set for the company?
Front Exterior(Cleanness and Damage)
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Windshield
- 5
- 4
- 3
- 2
- 1
- 0
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Grill
- 5
- 4
- 3
- 2
- 1
- 0
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Bumper
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap
- 5
- 4
- 3
- 2
- 1
- 0
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Head Lights
- 5
- 4
- 3
- 2
- 1
- 0
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Mirrors and mirrors covers
- 5
- 4
- 3
- 2
- 1
- 0
Driver Exterior(Cleanness and Damage)
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Outside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Door
- 5
- 4
- 3
- 2
- 1
- 0
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Generator room/ Generator
- 5
- 4
- 3
- 2
- 1
- 0
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Utility Door, Room, Unnecessary Stuff
- 5
- 4
- 3
- 2
- 1
- 0
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Fryers' room no debris or accumulated oil and door
- 5
- 4
- 3
- 2
- 1
- 0
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Tires
- 5
- 4
- 3
- 2
- 1
- 0
Front Cab(Cleanness and Damage)
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Dash free from debris no garbages
- 5
- 4
- 3
- 2
- 1
- 0
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Gauges clean or no water stains
- 5
- 4
- 3
- 2
- 1
- 0
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Inside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Seats no damage and no debris (grease, batter, crumbs, garbage)
- 5
- 4
- 3
- 2
- 1
- 0
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Floors no crumbs or any debris or personal stuffs
- 5
- 4
- 3
- 2
- 1
- 0
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Walls oil build up
- 5
- 4
- 3
- 2
- 1
- 0
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Under Pedals grease accumulate
- 5
- 4
- 3
- 2
- 1
- 0
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Fire Extinguisher cleaned and up to date
Serving Side Exterior(Cleanness and Damage)
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Outside of Window
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap, propane area damaged
- 5
- 4
- 3
- 2
- 1
- 0
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Lights no missing lights bulbs
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Door no build up with black spot and grease
- 5
- 4
- 3
- 2
- 1
- 0
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Tires
- 5
- 4
- 3
- 2
- 1
- 0
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Is your tip bucket clean or presentable?
Back Exterior(Cleanness and Damage)
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Door
- 5
- 4
- 3
- 2
- 1
- 0
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Bumper no grease build up and your grip is no build up with grease
- 5
- 4
- 3
- 2
- 1
- 0
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Wrap
- 5
- 4
- 3
- 2
- 1
- 0
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Lights
- 5
- 4
- 3
- 2
- 1
- 0
Kitchen
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Fire Extinguishers mounted correct. Tags are up to date
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Floor Corners underneath all equiptment
- 5
- 4
- 3
- 2
- 1
- 0
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Ceiling no wet batters or sauces or accumulate grease
- 5
- 4
- 3
- 2
- 1
- 0
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Fryer Backsplash has been wiped
- 5
- 4
- 3
- 2
- 1
- 0
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Fry Table
- 5
- 4
- 3
- 2
- 1
- 0
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Under Fryers
- 5
- 4
- 3
- 2
- 1
- 0
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Between Fryers and Sandwich Table
- 5
- 4
- 3
- 2
- 1
- 0
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Sandwich Inside
- 5
- 4
- 3
- 2
- 1
- 0
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Sandwich Outside no wet batter and dust
- 5
- 4
- 3
- 2
- 1
- 0
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Refrigerator inside and outside
- 5
- 4
- 3
- 2
- 1
- 0
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Freezer inside organized no opened drinks and outside cleaned
- 5
- 4
- 3
- 2
- 1
- 0
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Dry Storage no unnecessary items
- 5
- 4
- 3
- 2
- 1
- 0
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Health Box and does your employee(s) know(s)? Is it clean?
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Serving Table
- 5
- 4
- 3
- 2
- 1
- 0
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Serving Window
- 5
- 4
- 3
- 2
- 1
- 0
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Outlets
- 5
- 4
- 3
- 2
- 1
- 0
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Sinks must accessible no whiskers or any debris
General Interior Notes
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How does the interior look to the workers as well as the customers?
- 5
- 4
- 3
- 2
- 1
- 0
Food Quality
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Are they utilizing a lid for the dry batter?
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Is the batter the correct thickness (I.e. consistency not extra fish unless it’s busy.)
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Is the coat on the fish paper thin?
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Are they dropping the fish correctly?(Hold 1 second on fryer)
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Are they utilizing the fryer baskets correctly (i.e. shaking the baskets)?
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Are the fries being "ordered to cook?”
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Are they getting the fish out of the basket quickly once cooked?
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Are they cycling through the old and new fries correctly?
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Are the fries waiting for longer minutes sitting in the boxes?
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Are they good looking meals?
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Are they doing clean as you go?
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Are they using a skimmer to get all the burnt floating pieces?
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Does the oil have useful life left? And are they using middle part of fryers to transfer and middle oil's filled up?
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Are the fryers at the correct temperature (375*F)? Does your employee know?
Customer Experience
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Is the truck parked in a good spot?
- 5
- 4
- 3
- 2
- 1
- 0
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Are the doors to the truck closed?
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Is the cashier friendly to the customers? Are you observing and how long?
- 5
- 4
- 3
- 2
- 1
- 0
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Are the customers waiting the correct amount of time after ordering?
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Is the phone clean? And functional issues(tap and swipe)? Any crack?
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Are the truck workers wearing uniforms? If it's no then why? How long will it take to take care of this situation?
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Is the front area cleaned? No trashed up?
- 5
- 4
- 3
- 2
- 1
- 0
General Summary Notes
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How to improve your quality inspection? What's your action plan?
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What do you plan to talk with your crew about this inspection? What did you correct while doing this inspection?
