Name of MIC/person
ServSafe certifications appropriately displayed
Drive thru service time at 50 seconds (11-2 Mon- Fri) or 75 seconds non-peak time or Dining Room OTD at 2:30 or less
Product meets standards for proper appearance, folds, and builds
Product temperature (protein) meets quality temperature standards
Product weight meets quality weight standards
Item 1 Weight
Item 2 Weight
Item 3 Weight
Products are wrapped neatly with no leaking ingredients and in the correct wrap (proper label showing for multi-product wraps)
Customer received the correct items and quantity
Customized items are marked correctly using the approved grease pencil.
Potatoes are not Expired
Calibrated thermometer is available for use. (FS-Critical)
Hot water available in the kitchen. (FS-Critical)
Proper hand washing observed when required. (FS-Critical)
Hot Potentially Hazardous Foods must be held >/= 140°F. (FS-Critical) (Specific to Taco Bell only-temperature must be >/= 140°F regardless of hold time.
Cold Potentially Hazardous Foods must be held = 40°F. (FS-Critical)
Team member must not be observed working with symptoms of illness or infection. (FS-Critical)
Chemicals must not contaminate food. (FS-Critical)
Critical Pest Infestation/Activity not present. (FS-Critical)
Cross contamination must not be observed. (FS-Critical)
Only approved ingredients or foods evident. (FS-Critical)
Customers are greeted within 5 seconds of reaching the front counter or drive-thru menu board
Cashiers makes eye contact
Cashiers gives a sincere smile
Cashiers greets customers with enthusiasms
Customers are given a 2 part greeting: Hi, How are you?, May I take your order?; another greeting is given when Team Member opens the window and begins talking to the Customer at the drive thru window: Hi How are you? Your total is $5.67 please.
Drink suggestive selling performed if no drinks were ordered
Order is repeated in its entirety to the Customer at the end of the order taking process. If OCB at the drive-thru, the Customer is asked to confirm the order on the screen (Triple Check- Take)
Guest is invited to drive forward to the window. Your total is $5.67, Please drive forward to the window
When handing out the food on drive thru, tell the guest what is in the bag (triple check)
2 part parting comments at the end: Thank you for coming, have a great day or thank you for coming, please come again.
Service Champion is attentive during the order taking process and does not interrupt the Customer
Napkins, straws, utensils, and condiments are provided as necessary
Proper tools are available and used on the hot line
Hot ingredients held properly ( correct pans, lids, hinge lids, ect.)
Portioning procedures are correct - Beef: stir, scoop and tap) (Beans: Stir, Scoop, Scrape, and Tap) Chicken and Steak: Stir, Scoop, Shake, and Tap)
Full pump of Nacho Cheese and Red Sauce
Beans are properly hydrated as measured by beans hydration test
Lids are closed after use
Products are always stirred when the lid is first opened.
Tortillas and flatbread properly warmed on the GTO grill. Tortillas are 5 seconds and at least 5 seconds, Flat bread are 20 seconds and at least 10 seconds
Products are stirred every 10 minutes (chicken every 60 minutes)
Products are prepared and assembled correctly to standard and build order
Steamer is communicating appropriately to the Stuffer (this starts the order, this ends the order, no cheese on this taco....etc.)
Proper tools are available and used on the cold line. Cheese is portion onto the scoop with the hands
Make sure to have at least 20 pieces of tomatoes and Tacos are "full"
Products are spread from end to end
Products are prepared and assembled correctly
Always use the "V" fold and tuck in the "wings"
Always weight the first item of every order.
FSC 5.7 Sanitizer at proper concentration in sanitizer sink and test strips available
FSC 5.8 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.
FSC 5.5 Three-compartment /Powersoak sink set up correctly and proper cleaning method followed.
FSC 5.3 Utensils, smallwares, food contact surfaces are properly cleaned and stored
FSC 6.11 All prepped products must not be expired, must be held correctly and have hold time recorded per brand standards
FSC 6.13 All ingredients are within shelf life and rotated properly
FSC 6.15 Frozen foods are thawed correctly and held correctly after thawing
FSC 9.3 Pest control devices evident and installed, maintained properly; Yum! approved service is evident
FSC 5.14 All gaskets on refrigerator/freezer units, ice machines and hot holding units are clean and in good repair.
FSC 5.4 Equipment is properly cleaned and free of excess debris, buildup.
FSC 5.13 Vents and exhaust hoods are clean and in good repair.
FSC 2.6 Proper hair restraints worn by all team members when handling foods
FSC 2.7 No jewelry worn on arms or hands except plain ring (i.e. wedding band) when handling food
FSC 2.5 Gloves and blue or brightly colored (non-flesh colored) bandages available in the restaurant
FSC 8.4 Chemicals properly labeled.
FSC 8.5 Chemicals properly stored.
FSC 10.6 Mop sink must be clean, not clogged, functioning properly.
FSC 10.2 Back flow prevention devices present at all sinks.
FSC 5.17 Dumpster area is free of debris and odor, maintained clean and in good repair
Prep is available and amounts (actual) match amounts stated on prep guide and initial at top of prep guide
Ingredients Properly prepped according to standard cards
Oil Meets quality Standard
Deployment chart is posted, current, and in use and team is in proper position
MIC is in the MIC position
Team has/show sense of urgency
Team is in complete, approved uniform with visible name tag
Uniforms are, neat, wrinkle-free, not excessively faded, and fit properly (pants hemmed, etc.)
1.1 Most recent health department inspection report is available, posted per regulatory requirements and submitted per brand Health Department Inspection Program requirements.
1.3 Temperatures must be correctly documented on delivery receipts, including key drops.
1.4 Manager (minimum 1 per restaurant unless local regulatory is more strict) must have Food Protection Manager Certification certificate on file and within 3 years of issue date. Restaurant Team must have appropriate food safety certification on file where required by local regulatory.
1.5 Food safety checklists must be completed and retained, as required per brand.
1.6 Weekly Pest Walks must be completed and retained, as required per brand.
1.7 Brand Operations Manuals, including food safety training materials available, up-to-date.
1.8 Team member food safety training records available, current.
1.9 A documented team member Employee Health Standard (Illness Policy) is available, or MOD has verbal knowledge of the employee health standard.
1.11 Crisis Product Recovery (CPR) Data Sheet must be available in the restaurant.
9.5 Approved Pest Management Professional Vendor in place.
Overall OPS Score
Food Safety Pass Or Fail