Information

  • Restaurant Number

  • Conducted on

  • Prepared by

  • Location
  • Manager In Charge

H1 - TEAM GREETS CUSTOMERS IN A FRIENDLY MANNER

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

  • H1.2 Customers are given a proper greeting.

  • H1.3 Customer greetings are enthusiastic, friendly, and not mechanical.

  • H1.4 Customers are greeted with a sincere smile.

  • H1.5 Eye contact is provided with a greeting.

A1 - ORDERS ARE TAKEN AND REPEATED ACCURATELY

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

  • A1.2 Drink suggestive selling

  • A1.3 Order is repeated or confirmed on OCB screen if present.

  • A1.4 Order total provided.

H2 - EACH CUSTOMER RECEIVES A SINCERE PARTING COMMENT

  • H2.1 Customers are given a friendly invitation to pull forward.

  • H2.2 Customers are given a two-part closing.

  • H2.3 Parting comments are enthusiastic, friendly, and not mechanical.

  • H2.4 Customers are provided a sincere smile with parking comment.

  • H2.5 Eye contact is provided with parking comment.

A2 - PAYMENT AND CHANGE TRANSACTIONS ARE HANDLED CORRECTLY

  • A2.1 Payment is handled correctly and confidentially. Only approved receipt paper and bug stuffers used.

A3 - PRODUCTS ARE MARKED, WRAPPED, AND BAGGED CORRECTLY

  • A3.1 Products are in correct wrap and wrapped to the right corner.

  • A3.2 Customized items are marked correctly.

  • A3.3 Proper bagging guidelines are followed.

A4 - CUSTOMER ORDERS ARE ACCURATE

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

  • A4.2 Customer receive an accurate order.

  • A4.3 Napkins, straws, utensils, sauces, and condiments are provided.

S1 - CUSTOMER SHOP MEETS SPEED STANDARDS

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

P1 - PRODUCTS ORDERED MEET STANDARDS

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

  • P1.2 Shopped products meet temperature Standards.

  • P1.3 Shopped products meet weight Standards.

  • Product 1 Weight:

  • Product 2 Weight:

  • Product 3 Weight:

  • Product 4 Weight:

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

  • CM1.1 Parking lot, Drive-Thru lane, dumpster paid & sidewalks, are clean, free of build-up, and in good condition.

  • FSC 9.3 Pest control devices evident and installed, maintained properly; Yum! approved service evident.

  • FSC 9.4 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping.

  • FSC 5.17 Dumpster area is free of debris and odor, maintained clean and in good repair.

  • CM1.2 Landscaping is free of litter, debris, and in good condition.

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

  • CM1.4 Exterior trashcans, dumpster gates are clean, free of build-up, in good condition, and functioning as expected; dumpster gates are kept closed.

  • CM1.5 Exterior walls, windows & doors of the restaurant are clean, free of build-up, in good condition, and functioning as expected.

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

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.

  • CM2.2 Window POP, door/window decals, and marketing materials are clean, free of build-up and in good condition.

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

  • CM3.1 Sink, toilet, fixtures are clean, free of build-up, in good condition, and functioning as expected.

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

  • CM 3.2 Restroom floors & walls are clean, free of build-up, in good condition, and functioning as expected.

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

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

  • CM4.2 Dining room tables & chairs are clean, free of build-up, litter, in good condition, and functioning as expected.

  • CM4.3 Front Counter, drink and condiment stations are clean, stocked, in good condition, and functioning as expected.

  • FSC 5.3 Utensils, smallwares, food contact surfaces are properly cleaned and stored.

  • CM4.4 Dining Room ceiling and fixtures are clean, free of build-up, in good condition, and functioning as expteced. Ambiance is comfortable.

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

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

H3 - TEAM IS WEARING APPROVED AND COMPLETE UNIFORMS

  • H3.1 Team is in complete, approved uniform, with visible name tag.

  • H3.2 Uniforms are neat, wrinkle-free, not excessively faded, and fit properly.

  • FSC 2.2 Team Members meet grooming and personal hygiene standards.

  • FSC 2.4 Drinking, eating and tobacco use only in designated non-food areas.

  • FSC 2.5 Glove and blue or brightly colored (non-flesh colored) bandages available in restaurant.

  • FSC 2.7 No jewelry worn on arms or hands except plain ring (i.e. wedding band) when handling food.

  • FSC 2.6 Proper hair restraints worn by all Team Members when handling foods.

  • FSC 2.8 Proper hand washing observed when required.

  • FSC 2.9 Proper hand washing procedures followed.

  • FSC 2.10 Proper disposable gloves and blue or brightly colored (non flesh colored) bandage procedures followed.

  • FSC 2.11 Hand washing sink used only for hand washing.

P2 - INGREDIENTS ARE PROPERLY PREPPED

  • P2.1 Ingredients properly prepped according to Standards Cards (TRED).

  • P2.2 Oil meets quality standard.

  • P2.3 All required ingredients available on the line (TRED).

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

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

  • P3.1 Proper tools are available, used, and functioning as expected (TRED).

  • P3.2 Hot ingredients are held in correct size and type of pans with correct lids.

  • P3.3 Beef portioning procedures are followed. A full beef portion is delivered using the stir, scoop, and tap method consistently.

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

  • P3.5 Tortillas and flatbread are properly warmed on the GTO grill and are not held or stacked on the line.

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

  • P3.7 Steamer builds products according to standards.

  • FSC 6.1 Calibrated thermometer is available for use.

  • FSC 7.3 Hot holding and storage equipment is functioning properly and needs no repair (TRED).

  • FSC 7.5 Hot holding and storage temperature meets standard.

  • FSC 6.4 Hot potentially hazardous foods must be held >140F.

  • FSC 6.6 Standard carryover procedures are followed by team.

  • FSC 6.9 Any food, other than raw animal protein, for hot holding must be cooked/heated to the proper internal temperature per brand standard.

  • FSC 6.10 Potentially hazardous foods using time as a public health control must have documented procedures and be within correct hold times.

  • FSC 6.11 All prepped products must not be expired, must be held correctly and have hold time recorded per brand standards.

  • FSC 6.12 Spoiled potentially hazardous foods/ingredients are not in use and not for sale.

  • FSC 6.13 All ingredients are within shelf life and rotated properly.

  • FSC 6.15 Frozen foods are thawed correctly and held correctly after thawing.

  • FSC 3.3 Only approved equipment and smallwares in use.

  • FSC 4.3 Food utensils are in use and stored properly.

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

  • P4.1 Proper tools are available, used, and functioning as expected (TRED).

  • P4.2 Stuffer and Expediter build products according to Standards.

  • FSC 7.1 Cold holding equipment temperature meets standard.

  • FSC 7.2 Cold holding and storage equipment is functioning properly and needs no repair.

  • FSC 6.2 Cold Potentially Hazardous Foods must be held <40F.

  • FSC 7.6 All other equipment in use is functioning properly and needs no repair.

P5 - PREP GUIDE IS AVAILABLE AND USED CORRECTLY

  • P5.1 Prep guide is available and being used.

  • P5.2 Prepped amounts match stated quantity on the prep guide and prep is completed during the correct prep cycle.

P6 - ALL REQUIRED INGREDIENTS AND MENU ITEMS ARE AVAILABLE

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

  • FSC 3.1 Only approved ingredients or food evident.

  • FSC 3.2 Only approved menu items sold.

A5 - COMMUNICATION IS OCCURRING BETWEEN STEAM AND STUFFER

  • A5.1 Steamer is communicating to Stuffer.

S2 - SPEED OF SERVICE FOCUS

  • S2.1 Equipment readiness (TRED)

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

  • S2.3 Manager-in-Charge (MIC) is in the correct position (TRED).

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

FSC - FOOD SAFETY CONSULTATION (CONTINUED)

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

  • FSC 4.2 Food stored properly and in appropriate locations.

  • FSC 4.4 Cross Contamination must not be observed.

  • FSC 4.5 Food packages and cans in good condition, damaged products are segregated.

  • FSC 4.6 Utensils/equipment/contact surfaces in good repair.

  • FSC 4.7 Potential Cross-Contamination: Conditions exist that could lead to cross-contamination.

  • FSC 4.11 Harvest program food/ingredients must be covered and segregated.

  • FSC 7.4 Three-compartment sink, prep sink, dishwasher or powersoak sink is functioning properly and needs no repair.

  • FSC 7.7 All hand wash sinks must be provided with water dispensed at >100F.

  • FSC 5.4 Equipment is properly cleaned and free of excess debris, build-up.

  • FSC 5.5 Three-compartment/Powersoak sink set up correctly and proper cleaning method followed.

  • FSC 5.6 Hand washing sinks must be accessible, clean and functioning properly.

  • FSC 5.7 Sanitizer at proper concentration in sanitizer sink and test strips available.

  • FSC 5.8 Wiping cloths used and stored properly in sanitizer bucket with correct concentration.

  • FSC 5.9 Cleaning supplies must be of sufficient availability, capacity, stored and maintained clean.

  • FSC 5.10 Equipment and utensils air-dried before stacking.

  • FSC 5.11 All non-food contact surfaces are clean and in good repair.

  • FSC 5.12 Floors, walls, ceilings are cleanable, clean and in good repair.

  • FSC 5.13 Vents and exhaust hoods are clean and in good repair.

  • FSC 5.14 All gaskets on refrigeration/freezer units, ice machines and hot holding units are clean and in good repair.

  • FSC 5.15 All lighting sources are properly shielded and have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared.

  • FSC 5.16 Trash receptacles in all restrooms and back of house are in sufficient availability, capacity and clean.

  • FSC 8.1 Chemicals must not contaminate food.

  • FSC 8.2 Only approved chemicals in use.

  • FSC 8.3 Chemicals used according to proper procedure and manufacturer's direction.

  • FSC 8.4 Chemicals properly labeled.

  • FSC 8.5 Chemicals properly stored.

  • FSC 8.6 Team Member medication properly labeled and stored.

  • FSC 9.1 Critical Pest Infestation / Activity not present.

  • FSC 9.2 Other pest activity not present.

  • FSC 9.5 Approved Pest Management Professional Vendor in place.

  • FSC 10.1 Potable/Hot water, dishwasher and sinks available and working in the kitchen.

  • FSC 10.2 Back flow prevention devices present at all sinks.

  • FSC 10.4 All plumbing in good repair.

  • FSC 10.5 Grease/sink traps or drains not clogged and functioning properly.

  • FSC 10.6 Mop sink must be clean, not clogged, functioning properly.

  • FSC 1.1 Most recent health department inspection report is available, posted per regulatory requirements and submitted per brand Health Department Inspection Program requirements.

  • FSC 1.3 Temperatures must be correctly documented on delivery receipts, including key drops.

  • FSC 1.4 Manager (minimum 1 per restaurant unless local regulatory is more strict) must have Food Protection Manager Certification certificate on file and within 3 years of issue date. Restaurant Team must have appropriate food safety certification on file where required by local regulatory.

  • FSC 1.5 Food safety checklists must be completed and retained as required per brand.

  • FSC 1.6 Weekly Pest Walks must be completed and retained, as required per brand

  • FSC 1.7 Brand Operations Manuals including food safety materials available, up-to-date.

  • FSC 1.8 Team Member food safety training records available, current

  • FSC 1.9 A documented team member Employee Health Standard is available, or MOD has verbal knowledge of the employee health standard.

  • FSC 1.11 Crisis Product Recovery (CPR) Data Sheet must be available in the restaurant.

SUMMARY

FOOD SAFETY CONSULTATION SUMMARY

  • FOOD SAFETY CONSULTATION

  • TOTAL NON-CRITICAL DEVIATIONS

  • TOTAL CRITICAL DEVIATIONS

  • FOOD SAFETY NOTES:

OPERATIONS SUMMARY

  • OVERALL OPERATIONS

  • OVERALL SCORE:

  • OPERATIONS NOTES:

  • MIC SIGNATURE:

  • AUDITOR SIGNATURE:

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.