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
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
-
TOTAL CRITICAL DEVIATIONS
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
- 11
- 12
- 13
- 14
- 15
- 16
- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
- 25
- 26
- 27
- 28
- 29
- 30
-
FOOD SAFETY NOTES:
OPERATIONS SUMMARY
-
OVERALL OPERATIONS
-
OVERALL SCORE:
-
OPERATIONS NOTES:
-
MIC SIGNATURE:
-
AUDITOR SIGNATURE:
