QUARTER 3 ROE AUDIT - SD FSR 2014

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

PRODUCT

SECTION 1 - PRODUCT PREP: FILLETING & BREADING RAW CFA CHICKEN

• ARE YELLOW GLOVES WORN WITH RAW CHICKEN & ARE THEY IN GOOD CONDITION?

  Yes

  No

  N/A

• IS MILK WASH 40 DEGREES OR LOWER @ BREADING TABLE?

  Yes

  No

  N/A

• IS RAW CFA CHICKEN HELD CORRECTLY @ BREADING TABLE? (INSIDE BREADING TABLE)

  Yes

  No

  N/A

• IS RAW CFA CHICKEN 40 DEGREES OR LOWER? (TEST 3 FILETS)

  Yes

  No

  N/A

• IS CFA CHICKEN THAWED BEFORE BREADING OR COOKING?

  Yes

  No

  N/A

• ARE FILETS GENTLY SHAKEN BY HAND TO REMOVE EXCESS SEASONED COATER?

  Yes

  No

  N/A

• ARE FILETS DIPPED INTO MILKWASH ONE OR TWO @ A TIME, HELD BY THE TIPS AND THEN DRAINED USING A GENTLE SHAKING MOTION?

  Yes

  No

  N/A

• ARE FILETS PLACED FLAT IN SEASONED COATER, ONE OR TWO @ A TIME, AND FIRMLY PRESSED INTO COATER ON EACH SIDE OF FILET?

  Yes

  No

  N/A

• ARE FILETS GENTLY SHAKEN BY HAND TO REMOVE EXCESS COATER?

  Yes

  No

  N/A

• ARE BREADED FILETS IMMEDIATELY TAKEN FOR COOKING IN CORRECT TRANSFER PAN?

  Yes

  No

  N/A

• DOES SEASONED COATER IN PAN MEET QUALITY REQUIREMENTS (AT LEAST 2" OF COATER)?

  Yes

  No

  N/A

• IS RAW CFA CHICKEN HELD CORRECTLY IN BREADING TABLE PAN ACCORDING TO REQUIREMENTS (TOP OF BREADING TABLE)?

  Yes

  No

  N/A

• DOES SEASONED COATER IN PAN MEET FOOD SAFETY GUIDELINES?

  Yes

  No

  N/A

SECTION 2 -PRODUCT: COOKING & HOLDING PRODUCTS - COOKING CHICKEN

• ARE RAW CHICKEN PRODUCTS BROUGHT FROM THE BREADING TABLE AND COOKED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW-HANDLED TONGS?

  Yes

  No

  N/A

• ARE FILETS POSITIONED CORRECTLY ON TIERED BASKET SHELVES WITH ROUGH SIDE FACING DOWN AND TIPS (NARROW ENDS) INTERLACED BUT NOT OVERLAPPING?

  Yes

  No

  N/A

• ARE RAW CHICKN UTENSILS AND PANS HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS TIERED BASKET LOWERED, RAISED ABOUT 4" THEN LOWERED AGAIN?

  Yes

  No

  N/A

• IS BASKET HANDLE PROTECTED FROM CONTAMINATION WHEN NOT IN USE?

  Yes

  No

  N/A

• IS LID CLOSED PROMPTLY AND IS TIMER STARTED AS SOON AS LID IS CLOSED AND LOCKED?

  Yes

  No

  N/A

• ARE PRESSURE FRYER SHELF AND OTHER CONTAMINATED SURFACES WIPED WITH A SANITIZED TOWEL AFTER COOKING CYLCE IS STARTED?

  Yes

  No

  N/A

• IS COOKED CFA CHICKEN 165 DEGREES WHEN REMOVED FROM OIL?

  Yes

  No

  N/A

• IS CFA CHICKEN PRESSURE COOKED WITH THE NEEDLE IN THE GREEN WHEN COOKED BATCH IS NORMAL SIZE?

  Yes

  No

  N/A

• IS COOKED CFA CHICKEN TILTED AND DRAINED WHEN REMOVED FROM THE OIL?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING PRODUCTS: HOLDING CFA NUGGETS

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED NUGGETS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF UNASSEMBLED NUGGETS IN CHICKEN WARMING STATION 140 DEGREES OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

• ARE BOXED NUGGETS IN WARMING DRAWER WITHIN APPROVED HOLDING TIME (FROM TIME BOXED UNTIL SERVED)?

  Yes

  No

  N/A

• ARE BOXED NUGGETS IN PASS-THRU CHUTES WITHIN APPROVED HOLDING TIME (FROM TIME BOXED UNTIL SERVED)?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: HOLDING STRIPS

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED STRIPS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF UNASSEMBLED STRIPS IN CHICKEN WARMING STATION 140 DEGREES OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

• ARE BOXED STRIPS IN WARMING DRAWER WITHIN HOLDING TIME (FROM TIME BOXED UNTIL SERVED)?

  Yes

  No

  N/A

• ARE BOXED STRIPS IN PASS-THRU CHUTES WITHIN HOLDING TIME (FROM TIME BOXED UNTIL SERVED)?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: COOKING FRIES

• ARE APPROPRIATE PORTIONS COOKED?

  Yes

  No

  N/A

• ARE FROZEN FRIES COOKED IMMEDIATELY AFTER LOADING BASKETS?

  Yes

  No

  N/A

• IS BASKET OF FRIES SHAKEN WHEN LOWERED INTO OIL?

  Yes

  No

  N/A

• AFTER COOKING FRIES, ARE FRIES SHAKEN AND DRAINED FOR A FEW SECONDS BEFORE DUMPING INTO WARMING STATION?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: HOLDING FRIES

• ARE PACKAGED FRIES HELD IN HEATED CHUTES OF FRY WARMING STATION FOR UNDER 2 MINUTES BEFORE SERVED (120 SECONDS)?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, ARE ANY FRIES IN DUMP STATION REMOVED OR MOVED TO THE SIDE TO MAKE ROOM FOR FRESH BATCH OF FRIES?

  Yes

  No

  N/A

• IS HOLDING TIME FOR BATCH OF FRIES UNDER 5 MINUTES (300 SECONDS) (MEASURED FROM TIME FRIES ARE PLACED IN DUMP PAN UNTIL LAST OF FRIES ARE SERVED)?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: CFA SANDWICHES (PROCESS FLOW ASSESSMENT)

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED CFA FILETS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, IS ANY UNASSEMBLED CFA CHICKEN REMOVED FROM HALF-SIZE HOLDING PAN BEFORE FRESHLY COOKED CFA CHICKEN IS ADDED TO PAN?

  Yes

  No

  N/A

• IS HOLDING SYSTEM CORRECTLY AND PROMPTLY SET FOR FRESHLY COOKED BATCH OF CFA CHICKEN?

  Yes

  No

  N/A

• IS PRODUCT TEMPERATURE OF CFA CHICKEN FROM THE CHICKEN WARMING STATION 140 DEGREES OR HIGHER? (TEST 1 FILET)

  Yes

  No

  N/A

• IS UNASSEMBLED CFA CHICKEN FROM FRESHLY COOKED BATCH WITHIN HOLDING TIME WHEN ASSEMBLED INTO SANDWICHES?

  Yes

  No

  N/A

• ARE ALL CFA CHICKEN SANDWICHES FROM THE SAME BATCH CLEARLY MARKED WITH THE SAME DIAL BRACKET NUMBER?

  Yes

  No

  N/A

• IS MARKED SANDWICH SERVED OR REMOVED BY END OF HOLDING TIME?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: HOLDING SPICY CHICKEN AND SANDWICHES

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED SPICY FILETS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS PRODUCT TEMPERATURE OF SPICY CHICKEN IN THE WARMING STATION 140 DEGREES OR HIGHER? (TEST 1 FILET)

  Yes

  No

  N/A

• ARE BAGGED SPICY SANDWICHES IN WARMING DRAWER WITHIN HOLDING TIME (FROM TIME CHICKEN IS COOKED UNTIL SANDWICH IS SERVED)?

  Yes

  No

  N/A

• ARE BAGGED SPICY SANDWICHES IN PASS-THRU CHUTES WITHIN HOLDING TIME (FROM TIME CHICKEN IS COOKED UNTIL SANDWICH IS SERVED)?

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: COOKING GRILLED CHICKEN

• ARE GRILL GRATES COATED EVENLY WITH LAYER OF CANOLA OIL BEFORE EACH CHICKEN COOKING CYCLE?

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW-HANDLED TONGS?

  Yes

  No

  N/A

• ARE GRILLED FILETS REMOVED FROM PULL KANBAN AND TRANSFERRED TO GRILL USING A TRANFER PAN?

  Yes

  No

  N/A

• IS GRILLED CHICKEN POSITIONED CORRECTLY ON GRILL ((TIPS OF FILETS POINTING TO OUTSIDE OF GRILL) NOT OVERLAPPING OUTER EDGES OF GRILL GRATE?

  Yes

  No

  N/A

• IS APPROPRIATE PRODUCT BUTTON AND START BUTTON PRESSED FOR LID TO CLOSE AND START COOKING CYCLE?

  Yes

  No

  N/A

• ARE COOKED GRILLED FILETS REMOVED FROM GRILL CORRECTLY AND INSPECTED AS THEY ARE REMOVED?

  Yes

  No

  N/A

• ARE RAW CHICKEN PRODUCTS BROUGHT FROM REFRIGERATOR TO BOARDS AREA AND COOKED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• IS PRODUCT TEMPERATURE OF COOKED GRILLED FILET 165 DEGREES OR HIGHER WHEN REMOVED FROM GRILL? (TEST 1 FILET)

  Yes

  No

  N/A

SECTION 3 - COOKING & HOLDING: HOLDING GRILLED CHICKEN & BACON

• IS PRODUCT TEMPERATURE OF GRILLED FILETS IN DUKE HOLDING STATION 140 DEGREES OR HIGHER? (TEST 2 GRILLED FILETS)

  Yes

  No

  N/A

• ARE HOLDING PANS SET UP CORRECTLY FOR GRILLED CHICKEN?

  Yes

  No

  N/A

• IS GRILLED CHICKEN WITHIN MAXIMUM HOLDING TIME OF 30 MINUTES (FROM TIME COOKED UNTIL SERVED)?

  Yes

  No

  N/A

• IS BACON HELD CORRECTLY (SEPARATED FROM GRILLED CHICKEN)?

  Yes

  No

  N/A

• IS DUKE HOLDING STATION SET UP CORRECTLY FOR GRILLED CHICKEN?

  Yes

  No

  N/A

• IS BACON WITHIN MAXIMUM HOLDING TIME OF 30 MINUTES (FROM TIME COOKED UNTIL SERVED)?

  Yes

  No

  N/A

SECTION 4 - HOT ENTREES: CFA SANDWICH (FINISHED PRODUCT)

• IS SANDWICH PACKAGED AND FOLDED/SECURED PROPERLY?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF CFA FILET 140 DEGREES OR HIGHER? (TEST 1 FILET)

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• IS CFA CHICKEN GOLDEN BROWN IN APPEARANCE (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET COATER COVERAGE QUALITY STANDARDS?

  Yes

  No

  N/A

• IS BUN UNDAMAGED AND IT IS THE CORRECT STYLE/SIZE?

  Yes

  No

  N/A

• DOES CFA FILET WEIGH @ LEAST 3.3 OZ?

  Yes

  No

  N/A

• ARE THERE 2 - 3 PICKLE CHIPS SPREAD OUT IN CENTER OF BUN HEEL?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN CORRECT SIZE?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN BUTTERED CORRECTLY?

  Yes

  No

  N/A

• IS WHITE HAMBURGER-STYLE BUN TOASTED CORRECTLY?

  Yes

  No

  N/A

• DOES CFA SANDWICH MEET TASTE & TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS CFA CHICKEN POSITIONED CORRECTLY?

  Yes

  No

  N/A

• IS FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

SECTION 4 - HOT ENTREES: NUGGETS (FINISHED PRODUCT)

• ARE NUGGETS IN CORRECT BOX WITH RIGHT TAB PUSHED?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF NUGGETS 140 DEGREES OR HIGHER (TEST 2 NUGGETS)?

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO NUGGETS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• DO NUGGETS MEET COATER COVERAGE STANDARDS?

  Yes

  No

  N/A

• DO NUGGETS MEET TASTE & TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

SECTION 4 - HOT ENTREES: STRIPS (FINISHED PRODUCT)

• ARE STRIPS IN CORRECT BOX WITH THE APPROPRIATE TAB PUSHED?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF STRIPS 140 DEGREES OR HIGHER (TEST 2 STRIPS)?

  Yes

  No

  N/A

• DO STRIPS MEET WEIGHT REQUIREMENTS (@ LEAST 5.7OZ)?

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO STRIPS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• DO STRIPS MEET COATER COVERAGE STANDARDS?

  Yes

  No

  N/A

• DO STRIPS MEET TASTE & TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

SECTION 4 - HOT ENTREES: SPICY SANDWICH (FINISHED PRODUCT)

• IS SANDWICH PACKAGED AND FOLDED/SECURED PROPERLY?

  Yes

  No

  N/A

• IS SPICY FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF SPICY FILET 140 DEGREES OR HIGHER?

  Yes

  No

  N/A

• DOES SPICY FILET MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• DOES SPICY FILET MEET COLOR STANDARDS (GOLDEN REDDISH-BROWN WITH VISIBLE FLECKS OF BLACK PEPPER)?

  Yes

  No

  N/A

• DOES SPICY FILET MEET COATER COVERAGE STANDARDS?

  Yes

  No

  N/A

• IS SPICY SANDWICH MADE WITH THE CORRECT SIZE HAMBURGER-STYLE BUN?

  Yes

  No

  N/A

• DOES SPICY CHICKEN WEIGH 3.7OZ OR MORE?

  Yes

  No

  N/A

• ARE THERE 2-3 PICKLE CHIPS SPREAD OUT IN CENTER OF BUN HEEL?

  Yes

  No

  N/A

• DOES SPICY SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS SPICY FILET PLACED CORRECTLY ON BUN?

  Yes

  No

  N/A

SECTION 4 - HOT ENTREES: GRILLED CHICKEN SANDWICH (FINISHED PRODUCT)

• IS GRILLED SANDWICH PACKAGED CORRECTLY?

  Yes

  No

  N/A

• ARE INGREDIENTS LAYERED IN THE CORRECT ORDER?

  Yes

  No

  N/A

• IS GRILLED FILET TEMPERATURE 140 DEGREES OR HIGHER?

  Yes

  No

  N/A

• DOES GRILLED FILET MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• IS GRILLED FILET PLACED ON BUN WITH SMOOTH SIDE FACING UP (BEST GRILL MARKS)?

  Yes

  No

  N/A

• DOES GRILLED FILET MEET COLOR STANDARDS?

  Yes

  No

  N/A

• DOES GRILLED FILET WEIGH AT LEAST 3.1OZ?

  Yes

  No

  N/A

• IS TOMATO FRESH LIGHT RED IN COLOR AND POSITIONED CORRECTLY?

  Yes

  No

  N/A

• ARE GREEN LEAF LETTUCE LEAVES (2 LEAVES) TORN APPROXIMATELY 4" DIAMETER AND POSITIONED CORRECTLY?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED, TOASTED MULTIGRAIN BUN?

  Yes

  No

  N/A

• IS MULTIGRAIN BUN CORRECT SIZE?

  Yes

  No

  N/A

• IS MULTIGRAIN BUN TOASTED TO CORRECT COLOR?

  Yes

  No

  N/A

• DOES GRILLED SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS CORRUGATED CLAMSHELL FREE OF EXCESSIVE STAINS/SMUDGES OR PRODUCT PROTRUDING FROM CLAMSHELL?

  Yes

  No

  N/A

SECTION 5 - COLD ENTREES: COBB SALAD (FINISHED PRODUCT)

• IS INTERNAL TEMPERATURE OF NUGGETS 140 DEGREES OR HIGHER? (TEST 1 NUGGET)

  Yes

  No

  N/A

• ARE SLICED NUGGETS SPREAD EVENLY OVER SALAD?

  Yes

  No

  N/A

• DO NUGGET SLICES MEET COLOR STANDARDS?

  Yes

  No

  N/A

• DO DICED EGGS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BACON CRUMBLES MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO GRAPE TOMATOES KMEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES CHEESE BLEND MEET QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• DOES ROATED CORN MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES RED CABBAGE/CARROT BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BABY GREENS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES CHOPPED ROMAINE LETTUCE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS COBB SALAD ATTRACTIVELY PACKAGED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• DOES COBB SALAD MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

SECTION 6 - SIDE ITEMS: WAFFLE FRIES (FINISHED PRODUCT)

• IS TEMPERATURE OF WAFFLE FRIES 170 DEGREES OR HIGHER (TEST 3 FRIES)?

  Yes

  No

  N/A

• ARE BOTH FRY PACKAGES (1 SMALL & 1 MEDIUM) FILLED CORRECTLY?

  Yes

  No

  N/A

• ARE BOTH ORDERS OF FRIES PACKAGING FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• DO FRIES MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE WAFFLE FRIES IN BOTH PACKAGES IN GOOD CONDITION?

  Yes

  No

  N/A

SECTION 19 - DESSERTS: COOKIE (FINISHED PRODUCT)

• IS COOKIE PACKAGED CORRECTLY IN COOKIE BAG WITH A STICKER?

  Yes

  No

  N/A

• IS INDIVIDUAL COOKIE BAG FREE OF STAINS, SMUDGES AND SMEARS?

  Yes

  No

  N/A

• IS TEMPERATURE OF COOKIE 100 DEGREES OR HIGHER?

  Yes

  No

  N/A

• IS COOKIE QUALITY AND TEXTURE CORRECT?

  Yes

  No

  N/A

• DOES COOKIE MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

• IS COOKIE CORRECT SIZE?

  Yes

  No

  N/A

SERVICE

SECTION 1 - DRIVE THRU SERVICE: DRIVE THRU SERVICE EXPERIENCE

• WERE YOU GREETED APPROPRIATELY (USING 2ND MILE SERVICE LANGUAGE) AND ASKED FOR YOUR ORDER WITHIN 5 SECONDS OF ARRIVAL @ SPEAKER?

  Yes

  No

  N/A

• WERE YOU GREETED WITH ENTHUSIASM?

  Yes

  No

  N/A

• WAS ORDER REPEATED AND ORDER TOTAL GIVEN?

  Yes

  No

  N/A

• WAS THE WAIT TIME @ THE WINDOW 30 SECONDS OR LESS (TEST 2 TRANSACTIONS)?

  Yes

  No

  N/A

• DID TEAM MEMBER MAKE EYE CONTACT AS SOON AS YOU ARRIVED @ WINDOW?

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE?

  Yes

  No

  N/A

• WAS YOUR ORDER CONFIRMED @ WINDOW?

  Yes

  No

  N/A

• WHEN THANKED DID TEAM MEMBER RESPOND W/MY PLEASURE?

  Yes

  No

  N/A

• WAS YOUR ORDER ACCURATE AND SERVED WITH CORRECT PAPER GOODS, UTENSILS AND CONDIMENTS?

  Yes

  No

  N/A

• WERE YOU TREATED WITH AN ATTITUDE OF ATTENTIVE AND COURTEOUS SERVICE?

  Yes

  No

  N/A

• WERE YOU AUTOMATICALLY GIVEN A RECEIPT?

  Yes

  No

  N/A

SECTION 8 - SERVICE EXPERIENCE: TAKING ORDER & ACCEPTING PAYMENT - ORDER TAKER/CASHIER (INSIDE RESTAURANT)

• DID ORDER TAKER/CASHIER IMMEDIATELY ACKNOWLEDGE GUEST APPROACHING COUNTER? (2 TRANSACTIONS)

  Yes

  No

  N/A

• DID ORDER MAKE IMMEDIATE AND APPROPRIATE EYE CONTACT THROUGHOUT THE TRANSACTION? (SAME 2 TRANACTIONS)

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE? (SAME 2 GUESTS)

  Yes

  No

  N/A

• WAS GUEST GREET APPROPRIATELY (USING 2ND MILE SERVICE LANGUAGE - SAME 2 GUESTS)?

  Yes

  No

  N/A

• WAS TEAM MEMBER USING AN ENTHUSIASTIC TONE? (SAME 2 GUESTS)

  Yes

  No

  N/A

• DID TEAM IDENTIFY WHETHER GUEST WOULD DINE IN OR CARRY OUT?

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY REPEATING IT TO GUEST AND WAS TOTAL COST RELATED POLITELY (SAME 2 GUESTS)?

  Yes

  No

  N/A

• WAS A AUTOMATICALLY RECEIPT GIVEN TO GUEST?

  Yes

  No

  N/A

• IF THANKED DID TEAM MEMBER RESPOND WITH MY PLEASURE?

  Yes

  No

  N/A

• DID TEAM MEMBER BEGIN THE ORDER TAKING PROCESS WITHIN 2 MINUTES (120 SECONDS) OF GUEST ENTERING THE LINE? (TIME 2 TRANSACTIONS)

  Yes

  No

  N/A

SECTION 8 - SERVICE EXPERIENCE: FULFILLING ORDER - EXPEDITOR (INSIDE RESTAURANT)

• WERE 2 ORDERS PRESENTED PROPERLY ON TRAYS? (OBSERVE 2 ORDERS)

  Yes

  No

  N/A

SECTION 8 - SERVICE EXPERIENCE: PRESENTING & CLOSING ORDER - SERVER (INSIDE RESTAURANT)

• DID TEAM MEMBER SMILE? (2 GUESTS)

  Yes

  No

  N/A

• WAS THE TEAM MEMBER ENTHUSIASTIC? (2 GUESTS)

  Yes

  No

  N/A

• DID SERVER ENSURE THAT GUEST HAD EVERYTHING NEEDED TO ENJOY THEIR MEAL? (2 GUESTS)

  Yes

  No

  N/A

• DID SERVER THANK GUEST? (2 GUESTS)

  Yes

  No

  N/A

• WERE BOTH GUESTS SERVED WITHIN 60 SECONDS (IF NOT WAS REASON FOR DELAY EXPLAINED WITH AN APOLOGY)?

  Yes

  No

  N/A

SECTION 8 - SERVICE EXPERIENCE: REQUIRED SERVICE BEHAVIORS (INSIDE RESUARANT)

• DID TEAM MEMBER DELIVER MEAL TO TABLE FOR HIGH NEEDS GUEST?

  Yes

  No

  N/A

• HOW MANY TIMES DID TEAM MEMBERS CONDUCT A TABLE TOUCH IN DURING A 15 MINUTE PERIOD?

  Yes

  No

  N/A

• DID TEAM MEMBER EXECUTE THE CORE FOUR WITH EACH TABLE?

  Yes

  No

  N/A

• OVERALL ARE TABLE TOUCH-INS BEING PERFORMED?

  Yes

  No

  N/A

SECTION 9 - APPEARANCE: APPEARANCE

• ARE ALL MALE TEAM MEMBERS WEARING THE CORRECT UPPER UNIFORM REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WEARING THE CORRECT LOWER UNIFORM REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY WORN IN GOOD TASTE ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING THE CORRECT UPPER UNIFORM REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING THE CORRECT LOWER UNIFORM REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY WORN IN GOOD TASTE ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPRORIATELY?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE FEMALE TEAM MEMBERS UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPRORIATELY?

  Yes

  No

  N/A

• ARE FEMALE TEAM MEMBERS LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

CUSTOMER ENVIRONMENT

SECTION 10 - RESTROOMS: SURFACES & FIXTURES (RESTROOMS)

• ARE SURFACES & FIXTURES CLEAN?

  Yes

  No

  N/A

• ARE SURFACES & FIXTURES WELL MAINTAINED?

  Yes

  No

  N/A

• DO HAND SOAP AND HAND SANITIZER DISPENSERS IN RESTROOMS HAVE CORRECT LABLES?

  Yes

  No

  N/A

• IS BABY CHANGING STATION STRAP WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 10 - RESTROOMS: SUPPLIES/ODOR (RESTROOMS)

• ARE ALL NECESSARY SUPPLIES AVAILABLE?

  Yes

  No

  N/A

• ARE RESTROOMS FREE OF STRONG OR UNPLEASANT ORDORS?

  Yes

  No

  N/A

SECTION 10 - RESTROOMS: WALLS/DOORS (RESTROOMS)

• ARE WALLS AND DOORS CLEAN?

  Yes

  No

  N/A

• ARE WALLS AND DOORS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 10 - RESTROOMS: FLOORS/BASEBOARDS/DRAINS (RESTROOMS)

• ARE FLOORS, BASEBOARDS AND DRAINS CLEAN?

  Yes

  No

  N/A

• ARE DRAINS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 10 - RESTROOMS: TRASH (RESTROOMS)

• ARE TRASH/SANITARY NAPKIN RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES CLEAN?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 11 - DINING ROOM: TABLES, CHAIRS AND HIGH CHAIRS (D-ROOM)

• ARE ALL TABLES AND CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE ALL TABLES AND CHAIRS WELL MAINTAINED?

  Yes

  No

  N/A

• IS AT LEAST ONE HIGH CHAIR PROVIDED IN DINING ROOM?

  Yes

  No

  N/A

• ARE HIGH CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE HIGH CHAIRS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 11 - DINING ROOM: CONDIMENT CENTER/DISPENSERS (D-ROOM)

• ARE CONDIMENT HOLDERS/BINS/DISPENSERS/COUNTER CLEAN AND WELL ORGANIZED?

  Yes

  No

  N/A

• ARE CONDIMENT HOLDERS/BINS/DISPENSERS/COUNTER WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 11 - DINING ROOM: TRASH RECEPTACLES/STORAGE AREAS (D-ROOM)

• ARE TRASH RECEPTACLES AND STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES AND STORAGE AREAS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 11 - DINING ROOM: FLOOR/BASEBOARDS (D-ROOM)

• ARE FLOOR AND BASEBOARDS CLEAN?

  Yes

  No

  N/A

SECTION 13 - RESTAURANT EXTERIOR: LANDSCAPED AREAS

• ARE LANDSCAPED AREAS CLEAN?

  Yes

  No

  N/A

• ARE LANDSCAPED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 13 - RESTAURANT EXTERIOR: PARKING LOT

• IS PARKING LOT CLEAN?

  Yes

  No

  N/A

• IS PARKING LOT WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 13 - RESTAURANT EXTERIOR: CONCRETE/PAVED SURFACES

• ARE CONCRETE SURFACES/PAVED AREAS CLEAN?

  Yes

  No

  N/A

• ARE CONCRETE SURFACES/PAVED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 13 - RESTAURANT EXTERIOR: DRIVE-THRU MENU BOARD, SPEAKER, PRE-BOARD AND POP

• ARE DRIVE THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES CLEAN AND INSTALLED CORRECTLY?

  Yes

  No

  N/A

• ARE DRIVE THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES WELL MAINTAINED?

  Yes

  No

  N/A

• IS DRIVE-THRU CLEAN?

  Yes

  No

  N/A

SECTION 15 - STOREFRONT: INTERIOR MENU BOARDS (STOREFRONT)

• ARE MENU BOARDS CLEAN?

  Yes

  No

  N/A

• ARE MENU BOARDS WELL MAINTAINED?

  Yes

  No

  N/A

PRODUCTION ENVIRONMENT

SECTION16 - KITCHEN: COMPARTMENT SINK (KITCHEN)

• DOES SOLUTION IN SANITIZING SINK HAVE THE PROPER CHLORINE LEVELS (50-100PPM)?

  Yes

  No

  N/A

SECTION 16 - KITCHEN: VEGETABLE SINK (KITCHEN)

• IS VEGETABLE SINK CLEAN?

  Yes

  No

  N/A

• IS VEGETABLE SINK WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 16 - KITCHEN: HAND WASHING STATIONS (KITCHEN)

• IS KITCHEN HAND WASHING STATION CLEAN?

  Yes

  No

  N/A

• IS KITCHEN HAND WASHING STATION WELL MAINTAINED?

  Yes

  No

  N/A

• DO HAND SOAP AND HAND SANITIZER DISPENSERS AT KITCHEN HAND WASHING STATION HAVE CORRECT LABELS?

  Yes

  No

  N/A

SECTION 18 - FRONT COUNTER/DRIVE-THRU WORK AREA: SURFACES/STORAGE AREAS (FRONT COUNTER/D-THRU)

• ARE FRONT COUNTER/D-THRU SURFACES/STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE FRONT COUNTER/D-THRU SURFACES/STORAGE WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: GARLAND GRILL (IN USE)

• ARE UPPER AND LOWER GRILL GRATES CLEAN?

  Yes

  No

  N/A

• ARE UPPER AND LOWER GRILL GRATES WELL MAINTAINED?

  Yes

  No

  N/A

• ARE OIL ROLLER, PLASTIC OIL PAN, NUGGET RACK, GRILL CLEANING TOOLS AND TOOL HOLDERS CLEAN?

  Yes

  No

  N/A

• ARE OIL ROLLER, PLASTIC OIL PAN, NUGGET RACK, GRILL CLEANING TOOLS AND TOOL HOLDERS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: BREADING TABLE/REFRIGERATED BREADING TABLE

• IS THE STAINLESS STEEL BREADING TABLE SURFACE FREE OF PLASTIC LINERS AND/OR CARDBOARD?

  Yes

  No

  N/A

• IS REFRIGERATED BREADING TABLE LID CLOSED WHEN BREADING TABLE IS NOT IN USE?

  Yes

  No

  N/A

• ARE BOTH MILK AND EGG WASH PANS PREPARED ACCORDING TO REQUIREMENTS WITH PERFORATED PAN KEPT PARTIALLY SUBMERGED?

  Yes

  No

  N/A

• ARE YELLOW GLOVES AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE BAGS OF RAW STRIPS & BAGS OF RAW NUGGETS HELD ACCORDING TO REQUIREMENTS IN BREADING TABLE REFRIGERATOR??

  Yes

  No

  N/A

• ARE YELLOW GLOVES IN GOOD CONDITION?

  Yes

  No

  N/A

• ARE THERE PANS IN EVERY POSITION ON REFRIGERATED RAILS WITH NO GAPS?

  Yes

  No

  N/A

• ARE PRODUCTS SET UP IN CORRECT ORDER FOR BREADING CHICKEN?

  Yes

  No

  N/A

• ARE SIFTER AND WIRE BASKET AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• IS SIFTER AND WIRE BASKET IN GOOD CONDITION?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: ICE MACHINE (KITCHEN)

• IS INTERIOR OF ICE MACHINE CLEAN?

  Yes

  No

  N/A

• IS ICE MACHINE WELL MAINTAINED?

  Yes

  No

  N/A

• ARE ICE SCOOP AND BUCKET CLEAN AND STORED CORRECTLY?

  Yes

  No

  N/A

• ARE ICE SCOOP AND BUCKET WELL MAINTAINED?

  Yes

  No

  N/A

• IS EXTERIOR OF ICE MACHINE CLEAN?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: WALK-IN REFRIGERATOR

• DOES INTERNAL THERMOMETER SHOW CORRECT TEMPERATURE (35-38 DEGREES)??

  Yes

  No

  N/A

• ARE ALL RAW CHICKEN PRODUCTS STORED BELOW READY TO EAT PRODUCTS?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR CLEAN INSIDE AND OUT?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: PRESSURE FRYER (BOARDS)

• IS INTERNAL OIL TEMPERATURE 315 DEGREES OR HIGHER?

  Yes

  No

  N/A

• IS OIL LEVEL WITH FILL LINE IN PRESSURE FYER WHEN HOT?

  Yes

  No

  N/A

• IS OIL IN PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE ALL BASKETS STORED CORRECTLY (EITHER IN FRYER OR ON A RED TRAY)?

  Yes

  No

  N/A

• IS FRYER MAINTAINED ACCORDINGLY THROUGHOUT THE DAY?

  Yes

  No

  N/A

• IS EXTERIOR OF FRYER CLEAN?

  Yes

  No

  N/A

• IS EXTERIOR OF FRYER WELL MAINTAINED?

  Yes

  No

  N/A

• ARE LEGS AND CASTERS OF FRYER CLEAN?

  Yes

  No

  N/A

• ARE LEGS AND CASTERS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: DUKE HOLDING STATION (BOARDS)

• IS DUKE HOLDING STATION CLEAN?

  Yes

  No

  N/A

• IS DUKE HOLDING STATION WELL MAINTAINED?

  Yes

  No

  N/A

• ARE HOLDING PANS AND LIDS CLEAN?

  Yes

  No

  N/A

• ARE HOLDING PANS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE HOLDING LIDS WELL MAINTAINED?

  Yes

  No

  N/A

SECTION 24 - EQUIPMENT: REGISTERS/MONITORS/BUMP BARS

• ARE REGISTERS CLEAN?

  Yes

  No

  N/A

• ARE REGISTERS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE MONITORS AND BUMP BARS CLEAN?

  Yes

  No

  N/A

• ARE MONITORS AND BUMP BARS WELL MAINTAINED?

  Yes

  No

  N/A