Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Guest Experience
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Team Members give a quick and courteous greeting.
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Team Members provides a positive guest interaction.
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Dining room is maintained as a comfortable enviroment.
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Uniform and Hygiene standards are met.
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Suggestive Selling used effectively.
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All Menu Items are avialble and menu boards are current
Food Quality
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Vegetables are crisp, firm and appealing.
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Proteins and Cheese are fresh and properly displayed.
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All bulk hot products are fresh and not burnt or broken.
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Bread is properly prepped, baked, cooked and displayed.
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Cookies are baked to specification and stored properly.
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Sandwich/Salad/Wrap Preparation is according to Build Chart and approved by guest.
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Beverages and Self Serve snacks are within there Use By/Serve By/Best By dates.
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Vegetables and Bread seasoning are prepared to specification and stored properly.
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Tuna is prepared according to recipe.
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Baked Goods, prepared foods and sauce bottles per brand standards.
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The bread Baking process is closely followed and proper actions are taken at each step.
Shift Management
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POP elements are posted, current and correctly placed.
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All required payment programs are in place. Payment processing is functioning properly.
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Required Training has been completed.
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Increased frequency cleaning checklist present and available.
Cleanliness and Maintenance
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Parking lot, sidewalks and exterior furniture are clean and in good repair.
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Exterior lights and signage are clean and in good repair.
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Building roof, walls and awnings are in good repair.
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Exterior trash receptacles and dumpster area are clean and in good repair.
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Sinks, fixtures and mirrors are clean and in good repair.
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Toilets' and Urinals are clean and in good repair.
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Restroom walls, doors, floors and baseboards are clean and in good repair.
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Restroom ceiling, lights and vents are clean and in good repair.
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Tables are clean and in good repair. Tables are bussed as needed.
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Seats, booths and high chairs are clean and in good repair.
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Beverage Station, Equipment and Front Counter Area are clean and in good repair.
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Bottled Beverage cooler is clean and in good repair.
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Marketing and Advertising displays and POP are clean and in good repair.
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Decor items are clean and in good repair.
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Doors, thresholds and windows are clean and in good condition.
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Walls, floors, rubbish bins and baseboards are clean and in good repair.
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Ceiling, vents, lights and fans are clean and in good repair.
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Stainless Steel hot holding unit is clean and in good repair.
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Cooking equipment and bread storage equipment are clean and in good repair.
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Sandwich Unit, reach in coolers, and equipment are clean and in good repair.
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Back counter storage units are clean and in good repair.
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POS Machine, cookie case and components are clean and free of debris or build up.
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Menu Board and frames are clean and in good repair.
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Prep tables, fixtures and shelves in BOH and dry storage are maintained clean and in good repair.
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Sinks (including hand sinks, prep sinks, 3 compartment sinks and mop sink) are clean and in good repair.
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All coolers/freezers/equipment clean and in good repair.
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Walls, bins, floors and baseboards are clean and in good repair.
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HVAC System, Ceiling, Vents, Lights and Fans are clean and good repair.
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Information
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Does restaurant use a 3PD delivery company.
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Is the 3PD tablet on during your visit.
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Are there any hiring POP / materials present / posted.
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Is the team using Live IQ Scheduling.
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Are there any posted Team recognition.
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How many team members are scheduled during your visit.
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Current shelf life chart is posted.
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Prep Charts are posted and current.
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Is the protein spill kit or biohazard kit available.
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Drive Thru total time is 3:30 or less.
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Take Out / Curbside time is less than 2:45
Food Safety -
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Automatic Failure
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Urgent Closure Fail
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Handwashing and glove use properly performed when required.
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Hot water is readily available
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Potential and Actual Cross Contamination not observed.
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Sanitizing methods meets requirements.
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TCS Foods meet Temperature Standards
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Prepared TCS Foods marked with a hold time and are not expired.
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Effective pest control in place.
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All items in the food service area are from an approved supplier.
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Team members are not working while ill.
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Other Food Safety risks are not present.
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Old and New product is not comingled.
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Most recent pest control report is on file and in the resturant.
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Most recent Health Department Inspection available.
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Critical Items noted on the most recent Health Inspection not corrected within 10 days
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Employee Health Policy is posted or available for reference.
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ServSafe for Manager or PIC
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