Report: Changeover Audit

• Audit Title

• Store Location

• Prepared by

• Conducted on

  Date

Examine the preparedness of the EVENING BARTENDER for business.

• ALL LIGHTS ARE IN PLACE.

• Dining room lights are all in place and the same.

• Kitchen lights are in place.

• All outside lights are in place and the same.

• AREA OUTSIDE OF THE RESTAURANT IS CLEAN.

• All sig butts and trash have been swept.

• All trash on the green grass along the road have been picked up.

• Window ownings are clean.

• The outside shed is organized and clean.

• The dumpster area is clean.

• Do we need to powerwash the patio and area by the back door?

  Yes

  No

  N/A

• THE GARNISHMENT STATION IS FULLY SET UP AND STOCKED.

• Iced tea, lemonade, and water pitchers have been placed on the ledge by bar entrance.

• Fruit has been cut and placed on ice.

• The salt-rimmer is clean and full.

• Tongs and a spoon are present for grabbing fruits.

• THE SHAKE STATION IS FULLY SET UP AND STOCKED.

• The towel and soap dispensers are full and stocked.

• The shake maker is clean and assembled.

• Shake mix-ins have been stocked and syrups are full.

• The ice cream scoop is placed next to the freezer and the freezer has ice cream stocked in it.

• THE DRINK STATION IS FULLY STOCKED AND READY TO PRODUCE.

• The ice well is has been filled to the rim and beyond!

• All matts, coasters, straw cup, etc. are properly placed in the trough and at the corner of the bar.

• All wells are present and there is a backup for each in the cabinet.

• The sani bucket is set up with a towel.

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• ALL BATHROOMS ARE FULLY STOCKED AND CLEAN, LIGHTS ARE PRESENT.

• How well did the evening bartender complete their changeover duties?

• Notes & Comments:

• My evening bartender was...

Examine the preparedness of the EVENING SERVERS for business.

• Utilize the Check Sheet 1PM and 2 PM for reference.

• PATIO IS FULLY SET UP AND CLEAN.

• All tables are set up and organized according to the roster map at the host stand.

• All four umbrellas are set up and popped. (Weather depending)

• All railings have been wiped clean. All tables and chairs have been wiped clean.

• HOST STAND IS FULLY SET UP AND STOCKED.

• The sani bucket has been filled and placed below.

• All sugars, salts, peppers, and Tabasco are stocked and orderly.

• All menus, kids menus, crayons, silverware, and napkins are stocked and orderly.

• All windows are free of handprints and smudges.

• Mats have been cleaned and placed by the entryway.

• All boosters, high chairs, and slings are clean.

• The area is free of roaming items and has been wiped down.

• SERVER STATION IS FULLY SET UP AND STOCKED.

• All, silverware, napkins, and ToGo items are stocked and orderly.

• The area is free of roaming items and has been wiped down.

• All the current messages for the day have been hung up.

• Is coffee brewing?

  Yes

  No

  N/A

• Is iced tea brewing?

  Yes

  No

  N/A

• EXPO STATION IS SET UP AND READY TO GO.

• Is there a sanitizer bucket filled and placed by expo?

  Yes

  No

  N/A

• Is expo orderly and ready to produce meals?

  Yes

  No

  N/A

• I have checked both coolers to make sure they are at 40 degrees.

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• How well did the evening servers complete their changeover duties?

• Notes & Comments:

• My evening servers were...

Examine the preparedness of the CLOSING COOKS for business.

• Utilize the PM Cook Grill Checklist for reference.

• DISH PIT IS CLEAN AND FULLY SET UP.

• The triple sink has been emptied and refilled with sanitizer and soaking solutions.

• The dish rack is clean and all bins are set up ready to receive dirty dishes.

• Are the silverware and ramekin buckets full of soaking solution?

  Yes

  No

  N/A

• Is the ice catcher set up?

  Yes

  No

  N/A

• Are both mats down?

  Yes

  No

  N/A

• THE LINE IS CLEAN AND FULLY SET UP.

• Both fryers have been cleaned out.

• The grill and flat top have been cleaned.

• All cutting boards, utensils, spatulas, tongs, etc. have been cleaned and replaced.

• THE LINE IS FULLY STOCKED AND READY TO PRODUCE.

• Grill shake, fry shake and brown sugar have been filled.

• Panko has been made and bread crumbs are fresh.

• All meats have been stocked to the brim.

• Are chicken breasts, strips, and nuggets stocked?

  Yes

  No

  N/A

• Are beef and buffalo patties stocked?

  Yes

  No

  N/A

• Are veggie and crab patties stocked?

  Yes

  No

  N/A

• All cheeses are stocked with backups stored below.

• All cold toppings are stocked with backups stored in the reach-in.

• All hot toppings are stocked with raw backups stored in the reach-in.

• Brioche, rustico, pretzel, GF, and slider buns are stocked.

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• Are floors greasy from cleaning the fryers?

  Yes

  No

  N/A

• I have assigned one of the cooks to clean it right away.

• Move on.

• How well did the evening cooks complete their changeover duties?

• Notes & Comments:

• My closing cooks were...

Examine the RESTAURANT as a whole.

• Make absolute sure that everything is clean, stocked, and ready to go.

• Lights are adjusted for the evening.

• Music is adjusted for the evening.

• All TV's are on sports or slides. Make sure the live games are on.

• Lemonade is made up to par.

• All tables are clean, leveled and properly set.

• Tables 75 and 76 are solid.

• All patio tables are solid.

• All railings, ledges, tables, booths, chairs, and counters are dusted, wiped and clean.

• All the silverware is rolled for the night.

• The whole staff is SMILING and EAGERLY awaiting their guests!!!

• All the notes for the evening shift meeting are ready.

Report Submission

• Notes& Comments:

• Your Signature

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