R2 CORE Audit - 2015

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

H1 - TEAM GREETS CUSTOMERS IN A FRIENDLY MANNER (15 POINTS)

• H1.1 Customers are greeted within 5 seconds of reaching Front Counter or Drive Thru Menuboard

  Yes

  No

  N/A

• H1.6 Customer Greeting: Interaction is friendly

  Yes

  No

  N/A

• Witnessed 1st Unfriendly Interaction during a greeting

  Off

  On

• Witnessed 2nd Unfriendly Interaction during a greeting

  Off

  On

• Witnessed 3rd Unfriendly Interaction during a greeting

  Off

  On

A1 - ORDERS ARE TAKEN AND REPEATED ACCURATELY

• A1.1 Service Champion is attentive and does not interrupt during the order taking process

  Yes

  No

  N/A

• A1.2 Drink suggestive sell and sauce offering

  Yes

  No

  N/A

• A1.3 Order is repeated or confirmed on OCB screen if present and order total is provided

  Yes

  No

  N/A

H2 - EACH CUSTOMER RECEIVES A SINCERE PARTING COMMENT

• Customer Parting: Interaction is Friendly

  Yes

  No

  N/A

• Witnessed 1st Unfriendly Interaction during a parting comment

  Off

  On

• Witnessed 2nd Unfriendly Interaction during a parting comment

  Off

  On

• Witnessed 3rd Unfriendly Interaction during a parting comment

  Off

  On

A2 - PAYMENT AND CHANGE TRANSACTIONS ARE HANDLED CORRECTLY

• A2.1 Payment is handled correctly and confidently. Only approved receipt paper and bag stuffers are used

  Yes

  No

  N/A

A3 - PRODUCTS ARE MARKED, WRAPPED, AND BAGGED CORRECTLY

• A3.1 Products are in correct wrap and wrapped to the right corner, proper bagging guidelines followed

  Yes

  No

  N/A

• A3.2 Customized items are marked correctly

  Yes

  No

  N/A

A4 - CUSTOMER ORDERS ARE ACCURATE

• A4.1 Drive-Thru orders are repeated while being handed to the Customer

  Yes

  No

  N/A

• A4.2 Customers receive an accurate order (incl. Napkins, utensils and condiments)

  Yes

  No

  N/A

S1 - CUSTOMER SHOP MEETS SPEED STANDARD

• S1.1 Dine-In and/or Drive-Thru time meets standards during shop

  Yes

  No

  N/A

P1 - PRODUCTS ORDERED MEET STANDARDS

• P1.1 Shopped products meet build, fold, cut, and appearance standards

  Yes

  No

  N/A

• P1.2 Shopped products meet temperature standards

  Yes

  No

  N/A

• P1.3 Shopped products meet weight standards

  Yes

  No

  N/A
Product
Weight

CM1 - RESTAURANT EXTERIOR IS CLEAN, FREE OF BUILDUP, AND IN GOOD CONDITION

• C1.1 Parking lot, Drive-Thru lane, dumpster pad and sidewalks are clean

  Yes

  No

  N/A

• M1.1 Parking lot, Drive-Thru lane, dumpster pad and sidewalks are in good condition

  Yes

  No

  N/A

• C1.2 Landscaping is free of litter and debris

  Yes

  No

  N/A

• M1.2 Landscaping is in good condition

  Yes

  No

  N/A

• CM1.3 All exterior lights and signage are clean, free of build-up, in good condition and functioning as expected

  Yes

  No

  N/A

• CM1.4 Exterior trashcans, dumpster gates are clean; dumpster gates are closed

  Yes

  No

  N/A

• CM1.5 Exterior walls, windows and doors are clean and in good condition

  Yes

  No

  N/A

• CM1.6 Drive-Thru windows are clean, free of build up and functioning as expected

  Yes

  No

  N/A

CM2 - EXTERIOR MARKETING MATERIALS ARE CLEAN, FREE OF BUILD UP, AND IN GOOD CONDITION

• CM2.1 Drive-Thru Menuboards are clean, in good condition, and functioning as expected

  Yes

  No

  N/A

• CM2.2 Window POP decals and marketing materials are clean and in good condition

  Yes

  No

  N/A

CM3 - RESTROOMS ARE CLEAN, FREE OF BUILD-UP AND IN GOOD CONDITION

• C3.1 Sinks, toilets, fixtures are clean and free of buildup

  Yes

  No

  N/A

• M3.1 Sinks, toilets, fixtures are in good condition and functioning as expected

  Yes

  No

  N/A

• CM3.2 REstroom floors and walls are clean, free of build-up and in good condition

  Yes

  No

  N/A

CM4 - DINING ROOM IS CLEAN, FREE OF BUILD-UP AND IN GOOD CONDITION

• CM4.1 Dining room floors and walls are clean, free of build up and in good condition

  Yes

  No

  N/A

• C4.2 Dining room tables and chairs, trash receptacles are clean, free of build-up and litter

  Yes

  No

  N/A

• M4.2 Dining room tables and chairs and trash receptacles are in good condition and functioning as expected

  Yes

  No

  N/A

• CM4.3 Front Counter, drink and condiment station are clean, stocked, in good condition

  Yes

  No

  N/A

• CM4.4 Dining room ceiling and fixtures are clean, free of build-up, in good condition and funcitioning as expected

  Yes

  No

  N/A

CM5 - INTERIOR MARKETING MATERIALS ARE CLEAN, FREE OF BUILD-UP AND IN GOOD CONDITION

• CM5.1 Interior Menu boards and POP are clean, free of build-up, in good condition, and functioning as expected

  Yes

  No

  N/A

H3 - TEAM IS WEARING APPROVED AND COMPLETE UNIFORMS

• H3.3 - Team member and managers are in complete, approved uniform and groomed correctly

  Yes

  No

  N/A

• 1st employee/manager found without complete uniform

  Off

  On

• 2nd employee/manager found without complete uniform

  Off

  On

• 3rd employee/manager found without complete uniform

  Off

  On

P2 - INGREDIENTS ARE PROPERLY PREPPED

• P2.1 Ingredients properly prepped according to Standard Cards (Pico De Gallo)

  Yes

  No

  N/A

• P2.2 Oil meets quality standard

  Yes

  No

  N/A

• P2.3 All required ingredients available on the line

  Yes

  No

  N/A

• P2.4 Product wraps and containers are available, stocked, and properly stored

  Yes

  No

  N/A

P3 - HOT LINE - GRILL/STEAM POSITION PROCEDURES ARE PROPERLY FOLLOWED

• P3.1 Proper hot line tools are available, used, and functioning as expected

  Yes

  No

  N/A

• P3.2 Hot and Cold ingredients are held in the correct position, size and type of pan with correct lid

  Yes

  No

  N/A

• P3.3 Beef portioning procedures are followed; full portion delivered with stir/scoop/tap

  Yes

  No

  N/A

• P3.4 Beans are properly hydrated as measured by hydration test

  Yes

  No

  N/A

• P3.5 Tortillas and Flatbread are properly warmed on GTO and NOT stacked

  Yes

  No

  N/A

• P3.6 Hot held ingredients are stirred on the production lines

  Yes

  No

  N/A

• P3.8 Steamer/Stuffer build products according to Standards

  Yes

  No

  N/A

• 1st observed distinct issue with product build

  Off

  On

• 2nd observed distinct issue with product build

  Off

  On

• 3rd observed distinct issue with product build

  Off

  On

P4 - COLD LINE - STUFFER/EXPEDITER POSITION PROCEDURES ARE PROPERLY FOLLOWED

• P4.1 Cold line proper tools are available, used, and functioning as expected

  Yes

  No

  N/A

P5 - PREP GUIDE IS AVAILABLE AND USED CORRECTLY

• P5.1 Prep guide is available and being used

  Yes

  No

  N/A

• P5.2 Prepped amounts match stated quantity on prep guide and prep completed "in-cycle"

  Yes

  No

  N/A

P6 - ALL REQUIRED INGREDIENTS AND MENU ITEMS ARE AVAILABLE

• P6.1 All required ingredients and menu items are available

  Yes

  No

  N/A

S2 - SPEED OF SERVICE FOCUS

• S2.1 Equipment readiness

  Yes

  No

  N/A

• S2.2 Deployment chart is posted, current and in use

  Yes

  No

  N/A

• S2.3 MIC is in correct position

  Yes

  No

  N/A

• S2.4 Team Members are focused on Customer with a sense of urgency

  Yes

  No

  N/A

• FSC 2.1 Team member must not be observed working with symptoms of illness or infection

  Safe

  At Risk

  N/A

• FSC 2.4 Proper hand washing procedures followed

  Safe

  At Risk

  N/A

• FSC 2.5 Hand washing sinks accessible, functioning, in good repair, used only for hand washing, and includes posted signs

  Safe

  At Risk

  N/A

• FSC 3.1 Only approved ingredients or food evident

  Safe

  At Risk

  N/A

• FSC 4.3 Cross contamination or conditions that could lead to cross contamination must not be present

  Safe

  At Risk

  N/A

• FSC 5.1 Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available

  Safe

  At Risk

  N/A

• FSC 5.3 Wiping cloths used and stored properly in a sanitizer solution with proper concentration

  Safe

  At Risk

  N/A

• FSC 6.1 Thermometers in use are calibrated

  Safe

  At Risk

  N/A

• FSC 6.2 Cold TCS Foods held less than or equal to 40 degrees

  Safe

  At Risk

  N/A

• FSC 6.3 Hot TCS Foods held greater or equal to 140 degrees

  Safe

  At Risk

  N/A

• FSC 6.4 Foods must be cooked or heated to proper internal temperature

  Safe

  At Risk

  N/A

• FSC 6.5 TCS Foods (Potatoe Bites, Hash Browns) using only time must be held within hold time

  Safe

  At Risk

  N/A

• FSC 6.7 Spoiled foods or ingredients are not in use and not for sale

  Safe

  At Risk

  N/A

• FSC 6.9 Carryover procedures are followed

  Safe

  At Risk

  N/A

• FSC 9.1 Pest activity no present

  Safe

  At Risk

  N/A

• FSC 10.1 Hot water greater than or equal to 120 degrees as measured at any sink providing other water other than a hand wash sink

  Safe

  At Risk

  N/A

• FSC 10.5 Mop sink, grease and sink traps or drains not clogged and functioning properly

  Safe

  At Risk

  N/A

• FSC 1.1 Most recent health inspection report is available w/ corrective actions completed

  Safe

  At Risk

  N/A

• FSC 1.2 At least one manager must have Food Protection Manager Certification on file and within 3 years of issue date

  Safe

  At Risk

  N/A

• FSC 1.3 Current Taco Bell approved Daily Review Safety Checklist must be completed and retained

  Safe

  At Risk

  N/A

• FSC 1.4 Current Taco Bell approved Pest Walk checklist must be completed and retained

  Safe

  At Risk

  N/A

• FSC 1.5 Team member food safety training records available and current

  Safe

  At Risk

  N/A

• FSC 4.1 Food and packaging are properly stored; team member food segregated

  Safe

  At Risk

  N/A

• FSC 4.2 Utensils, Small wares, and food contact surfaces are properly cleaned and stored

  Safe

  At Risk

  N/A

• FSC 5.2 Equipment is properly cleaned and free of excess debris and buildup

  Safe

  At Risk

  N/A

• FSC 5.4 Cleaning supplies (mop, mop bucket, etc.) must be available and stored clean

  Safe

  At Risk

  N/A

• FSC 5.5 Non-Food contact surfaces are clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.6 Floors, walls and ceilings are clean, cleanable and in good repair

  Safe

  At Risk

  N/A

• FSC 5.7 Vents and exhaust hoods are clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.8 Gaskets and refrigeration/freezer units are clean and in good repair

  Safe

  At Risk

  N/A

• FSC 5.9 Lighting sources are properly shielded

  Safe

  At Risk

  N/A

• FSC 5.10 Trash receptacles are of sufficient availability, capacity, cleaned and properly maintained

  Safe

  At Risk

  N/A

• FSC 5.11 Dumpster area is free of debris and odor, maintained, clean and in good repair

  Safe

  At Risk

  N/A

• FSC 6.6 Ingredients and products must be held correctly, within hold times or shelf life, rotated and properly labeled

  Safe

  At Risk

  N/A

• FSC 9.2 Pest control devices evident and installed

  Safe

  At Risk

  N/A

• FSC 9.3 Pest activity is prevented through proper sealing of outer openings

  Safe

  At Risk

  N/A

• FSC 10.3 Minimum of one functioning toilet available in the facility

  Safe

  At Risk

  N/A

• FSC 2.2 Team members meet grooming and personal hygiene standards

  Safe

  At Risk

  N/A

• FSC 2.3 Gloves and blue bandages are available in the restaurant and used correctly

  Safe

  At Risk

  N/A

• FSC 3.2 Only approved equipment and small wares in use

  Safe

  At Risk

  N/A

• FSC 7.1 Cold holding and storage equipment temperature meets standard, is functioning properly, and needs no repair

  Safe

  At Risk

  N/A

• FSC 7.2 Hot holding and storage equipment temperature meets standard, is functioning properly, and needs no repair

  Safe

  At Risk

  N/A

• Ops Score

• #FSC Non Critical

• #FSC Critical

• Manager In Charge

  Sign

• Auditor

  Sign