Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Guest Experience

  • Team Members give a quick and courteous greeting.

  • Team Members provides a positive guest interaction.

  • Dining room is maintained as a comfortable enviroment.

  • Uniform and Hygiene standards are met.

  • Suggestive Selling used effectively.

  • All Menu Items are avialble and menu boards are current

Food Quality

  • Vegetables are crisp, firm and appealing.

  • Proteins and Cheese are fresh and properly displayed.

  • All bulk hot products are fresh and not burnt or broken.

  • Bread is properly prepped, baked, cooked and displayed.

  • Cookies are baked to specification and stored properly.

  • Sandwich/Salad/Wrap Preparation is according to Build Chart and approved by guest.

  • Beverages and Self Serve snacks are within there Use By/Serve By/Best By dates.

  • Vegetables and Bread seasoning are prepared to specification and stored properly.

  • Tuna is prepared according to recipe.

  • Baked Goods, prepared foods and sauce bottles per brand standards.

  • The bread Baking process is closely followed and proper actions are taken at each step.

Shift Management

  • POP elements are posted, current and correctly placed.

  • All required payment programs are in place. Payment processing is functioning properly.

  • Required Training has been completed.

  • Increased frequency cleaning checklist present and available.

Cleanliness and Maintenance

  • Parking lot, sidewalks and exterior furniture are clean and in good repair.

  • Exterior lights and signage are clean and in good repair.

  • Building roof, walls and awnings are in good repair.

  • Exterior trash receptacles and dumpster area are clean and in good repair.

  • Sinks, fixtures and mirrors are clean and in good repair.

  • Toilets' and Urinals are clean and in good repair.

  • Restroom walls, doors, floors and baseboards are clean and in good repair.

  • Restroom ceiling, lights and vents are clean and in good repair.

  • Tables are clean and in good repair. Tables are bussed as needed.

  • Seats, booths and high chairs are clean and in good repair.

  • Beverage Station, Equipment and Front Counter Area are clean and in good repair.

  • Bottled Beverage cooler is clean and in good repair.

  • Marketing and Advertising displays and POP are clean and in good repair.

  • Decor items are clean and in good repair.

  • Doors, thresholds and windows are clean and in good condition.

  • Walls, floors, rubbish bins and baseboards are clean and in good repair.

  • Ceiling, vents, lights and fans are clean and in good repair.

  • Stainless Steel hot holding unit is clean and in good repair.

  • Cooking equipment and bread storage equipment are clean and in good repair.

  • Sandwich Unit, reach in coolers, and equipment are clean and in good repair.

  • Back counter storage units are clean and in good repair.

  • POS Machine, cookie case and components are clean and free of debris or build up.

  • Menu Board and frames are clean and in good repair.

  • Prep tables, fixtures and shelves in BOH and dry storage are maintained clean and in good repair.

  • Sinks (including hand sinks, prep sinks, 3 compartment sinks and mop sink) are clean and in good repair.

  • All coolers/freezers/equipment clean and in good repair.

  • Walls, bins, floors and baseboards are clean and in good repair.

  • HVAC System, Ceiling, Vents, Lights and Fans are clean and good repair.

Information

  • Does restaurant use a 3PD delivery company.

  • Is the 3PD tablet on during your visit.

  • Are there any hiring POP / materials present / posted.

  • Is the team using Live IQ Scheduling.

  • Are there any posted Team recognition.

  • How many team members are scheduled during your visit.

  • Current shelf life chart is posted.

  • Prep Charts are posted and current.

  • Is the protein spill kit or biohazard kit available.

  • Drive Thru total time is 3:30 or less.

  • Take Out / Curbside time is less than 2:45

Food Safety -

  • Automatic Failure

  • Urgent Closure Fail

  • Handwashing and glove use properly performed when required.

  • Hot water is readily available

  • Potential and Actual Cross Contamination not observed.

  • Sanitizing methods meets requirements.

  • TCS Foods meet Temperature Standards

  • Prepared TCS Foods marked with a hold time and are not expired.

  • Effective pest control in place.

  • All items in the food service area are from an approved supplier.

  • Team members are not working while ill.

  • Other Food Safety risks are not present.

  • Old and New product is not comingled.

  • Most recent pest control report is on file and in the resturant.

  • Most recent Health Department Inspection available.

  • Critical Items noted on the most recent Health Inspection not corrected within 10 days

  • Employee Health Policy is posted or available for reference.

  • ServSafe for Manager or PIC

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.