Restaurant Operations Compliance Check

Car Park is clean and exterior is well maintained to Brand standard?

All DT menu boards, FC menu boards and Kiosks are operational ?

Toilets are clean, well maintained and stocked up with toilet paper and hand soap?

Restaurant is clean and well maintained to brand standard?

Front counter and kiosk bank is presentable and inviting?

Hold times present on all chicken products and within hold time?

Hold times present on all side items and within hold time?

All chicken products and hot side items available for sale are at or above 60 degrees?

Is Salad chart updated and all salads within hold time?

Salads available for sale between 1-5 degrees?

Original recipe, Tenders and Zingers to brand standard?

Breading sifted and at correct level?

Hand sinks available, stocked up and in good repair?

Hand washing procedures followed?

Cold holding equipment meets temperature standard?

Hot holding equipment meets temperature standard?

Cross contamination is not observed?

Products date marked by restaurant are correctly labelled?

Food and packaging are properly stored and in good condition; damaged products are segregated; TM food and drinks segregated?

BOH floors, walls and skirtings are clean and maintained?

BOH bins clean and in good condition?

Team member and Manager uniforms on target?

3-step sink set up and followed correctly; proper sanitizer concentration and test strip available?

Canopies are clean?

Cleaning supplies are stored properly; no dirty water in mop bucket?

Gaskets on warmers, fridges, freezers and cool rooms in good repair?

Products are available when ordered; EMP&C being utilised on shift?

Cookers are clean; cooker legs, pressure gauges, lid frames etc

Breading table is in good condition?

Warmer's are clean and free of debris and crumbs?

Burger bench is clean and maintained including cold well?

Oven is clean and in good repair?

Chicken cool room walls, trolleys and floors clean and in good repair?

Health & safety standards comply with brand standard, no slip or trip hazard present, Food and packaging stored at correct heights?

Thermometer calibration is being completed and getting recorded to standard?

Digital diary is completed 100% and with integrity?

Pest activity is not present?

Pest activity is prevented through elimination of harbourage conditions and pest points of entry?

Restaurant is meeting speed of service target?