Quick CORE Audit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

GENERAL INFORMATION

• Date and Time audit began

  Date

• Name of MIC/person

• ServSafe certifications appropriately displayed

  Yes

  No

  N/A

Shop Meets Speed And Product Standard

• 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

  Yes

  No

  N/A

• Product meets standards for proper appearance, folds, and builds

  Yes

  No

  N/A

• Product temperature (protein) meets quality temperature standards

  Yes

  No

  N/A

• Product weight meets quality weight standards

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• Customer received the correct items and quantity

  Yes

  No

  N/A

• Customized items are marked correctly using the approved grease pencil.

  Yes

  No

  N/A

Food Safety Criticals

• Potatoes are not Expired

  Safe

  At Risk

  N/A

• Calibrated thermometer is available for use. (FS-Critical)

  Safe

  At Risk

  N/A

• Hot water available in the kitchen. (FS-Critical)

  Safe

  At Risk

  N/A

• Proper hand washing observed when required. (FS-Critical)

  Safe

  At Risk

  N/A

• 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.

  Safe

  At Risk

  N/A

• Cold Potentially Hazardous Foods must be held </= 40°F. (FS-Critical)

  Safe

  At Risk

  N/A

• Team member must not be observed working with symptoms of illness or infection. (FS-Critical)

  Safe

  At Risk

  N/A

• Chemicals must not contaminate food. (FS-Critical)

  Safe

  At Risk

  N/A

• Critical Pest Infestation/Activity not present. (FS-Critical)

  Safe

  At Risk

  N/A

• Cross contamination must not be observed. (FS-Critical)

  Safe

  At Risk

  N/A

• Only approved ingredients or foods evident. (FS-Critical)

  Safe

  At Risk

  N/A

Service Champion Behaviors

• Customers are greeted within 5 seconds of reaching the front counter or drive-thru menu board

  Yes

  No

  N/A

• Cashiers makes eye contact

  Yes

  No

  N/A

• Cashiers gives a sincere smile

  Yes

  No

  N/A

• Cashiers greets customers with enthusiasms

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Drink suggestive selling performed if no drinks were ordered

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• Guest is invited to drive forward to the window. Your total is $5.67, Please drive forward to the window

  Yes

  No

  N/A

• When handing out the food on drive thru, tell the guest what is in the bag (triple check)

  Yes

  No

  N/A

• 2 part parting comments at the end: Thank you for coming, have a great day or thank you for coming, please come again.

  Yes

  No

  N/A

• Service Champion is attentive during the order taking process and does not interrupt the Customer

  Yes

  No

  N/A

• Napkins, straws, utensils, and condiments are provided as necessary

  Yes

  No

  N/A

Hot line - Grill/Steam position procedures are properly followed

• Proper tools are available and used on the hot line

  Yes

  No

  N/A

• Hot ingredients held properly ( correct pans, lids, hinge lids, ect.)

  Yes

  No

  N/A

• Portioning procedures are correct - Beef: stir, scoop and tap) (Beans: Stir, Scoop, Scrape, and Tap) Chicken and Steak: Stir, Scoop, Shake, and Tap)

  Yes

  No

  N/A

• Full pump of Nacho Cheese and Red Sauce

  Yes

  No

  N/A

• Beans are properly hydrated as measured by beans hydration test

  Yes

  No

  N/A

• Lids are closed after use

  Yes

  No

  N/A

• Products are always stirred when the lid is first opened.

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• Products are stirred every 10 minutes (chicken every 60 minutes)

  Yes

  No

  N/A

• Products are prepared and assembled correctly to standard and build order

  Yes

  No

  N/A

• Steamer is communicating appropriately to the Stuffer (this starts the order, this ends the order, no cheese on this taco....etc.)

  Yes

  No

  N/A

Cold line - Stuffer/Expeditor position procedures are properly followed

• Proper tools are available and used on the cold line. Cheese is portion onto the scoop with the hands

  Yes

  No

  N/A

• Make sure to have at least 20 pieces of tomatoes and Tacos are "full"

  Yes

  No

  N/A

• Products are spread from end to end

  Yes

  No

  N/A

• Products are prepared and assembled correctly

  Yes

  No

  N/A

• Always use the "V" fold and tuck in the "wings"

  Yes

  No

  N/A

• Always weight the first item of every order.

  Yes

  No

  N/A

Food Safety Issues

• FSC 5.7 Sanitizer at proper concentration in sanitizer sink and test strips available<br>

  Yes

  No

  N/A

• FSC 5.8 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration.<br>

  Yes

  No

  N/A

• FSC 5.5 Three-compartment /Powersoak sink set up correctly and proper cleaning method followed.<br>

  Yes

  No

  N/A

• FSC 5.3 Utensils, smallwares, food contact surfaces are properly cleaned and stored<br>

  Yes

  No

  N/A

• FSC 6.11 All prepped products must not be expired, must be held correctly and have hold time recorded per brand standards<br>

  Yes

  No

  N/A

• FSC 6.13 All ingredients are within shelf life and rotated properly<br>

  Yes

  No

  N/A

• FSC 6.15 Frozen foods are thawed correctly and held correctly after thawing<br>

  Yes

  No

  N/A

• FSC 9.3 Pest control devices evident and installed, maintained properly; Yum! approved service is evident<br>

  Yes

  No

  N/A

• FSC 5.14 All gaskets on refrigerator/freezer units, ice machines and hot holding units are clean and in good repair.<br>

  Yes

  No

  N/A

• FSC 5.4 Equipment is properly cleaned and free of excess debris, buildup.<br>

  Yes

  No

  N/A

• FSC 5.13 Vents and exhaust hoods are clean and in good repair.<br>

  Yes

  No

  N/A

• FSC 2.6 Proper hair restraints worn by all team members when handling foods<br>

  Yes

  No

  N/A

• FSC 2.7 No jewelry worn on arms or hands except plain ring (i.e. wedding band) when handling food<br>

  Yes

  No

  N/A

• FSC 2.5 Gloves and blue or brightly colored (non-flesh colored) bandages available in the restaurant<br>

  Yes

  No

  N/A

• FSC 8.4 Chemicals properly labeled.<br>

  Yes

  No

  N/A

• FSC 8.5 Chemicals properly stored.<br>

  Yes

  No

  N/A

• FSC 10.6 Mop sink must be clean, not clogged, functioning properly.<br>

  Yes

  No

  N/A

• FSC 10.2 Back flow prevention devices present at all sinks.<br>

  Yes

  No

  N/A

• FSC 5.17 Dumpster area is free of debris and odor, maintained clean and in good repair<br>

  Yes

  No

  N/A

Prep/Mic/ Team

• Prep is available and amounts (actual) match amounts stated on prep guide and initial at top of prep guide

  Yes

  No

  N/A

• Ingredients Properly prepped according to standard cards

  Yes

  No

  N/A

• Oil Meets quality Standard

  Yes

  No

  N/A

• Deployment chart is posted, current, and in use and team is in proper position

  Yes

  No

  N/A

• MIC is in the MIC position

  Yes

  No

  N/A

• Team has/show sense of urgency

  Yes

  No

  N/A

• Team is in complete, approved uniform with visible name tag

  Yes

  No

  N/A

• Uniforms are, neat, wrinkle-free, not excessively faded, and fit properly (pants hemmed, etc.)

  Yes

  No

  N/A

REQUIRED DOCUMENTATION

• 1.1 Most recent health department inspection report is available, posted per regulatory requirements and submitted per brand Health Department Inspection Program requirements.

  Compliant

  Non-Compliant

• 1.3 Temperatures must be correctly documented on delivery receipts, including key drops.

  Compliant

  Non-Compliant

• 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.

  Compliant

  Non-Compliant

• 1.5 Food safety checklists must be completed and retained, as required per brand.

  Compliant

  Non-Compliant

• 1.6 Weekly Pest Walks must be completed and retained, as required per brand.

  Compliant

  Non-Compliant

• 1.7 Brand Operations Manuals, including food safety training materials available, up-to-date.

  Compliant

  Non-Compliant

• 1.8 Team member food safety training records available, current.

  Compliant

  Non-Compliant

• 1.9 A documented team member Employee Health Standard (Illness Policy) is available, or MOD has verbal knowledge of the employee health standard.

  Compliant

  Non-Compliant

• 1.11 Crisis Product Recovery (CPR) Data Sheet must be available in the restaurant.

  Compliant

  Non-Compliant

• 9.5 Approved Pest Management Professional Vendor in place.

  Compliant

  Non-Compliant

Overall Score

• Overall OPS Score

• Food Safety Pass Or Fail

  Pass

  Fail

• #-FSI

SIGNATURES

• Signature of MIC

  Sign

• Signature of Auditor

  Sign