Information
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Date & Time of Visit
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Prepared by
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Location
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Manager in charge
Food Quality
Food Quality
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Shortening in all french fries and multi pot fryers meet standards<br>
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French Fries are cooked and held properly<br>
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Speciality Products and Multi-Pot Side Items are Cooked and Held Properly<br>
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Kitchen Management System is Present and PHU Monitoring System is Properly Executed <br>
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Guests' Orders are accurately prepared and delivered<br>
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Restaurant Does Not Have any Expired Product<br>
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Sandwich Buns Meet Quality Standards and Are Properly Toasted<br>
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All Produce and Products Meet Holding and Quality Standards<br>
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Products/Condiments Are Stored Properly<br>
S.O.S
sos
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Drive-thru total time is 2:45 or below<br>
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Dine-in total time is 2:45 or below<br>
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Necessary SOS tools are in place and working properly<br>
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Manager in Charge Behaviour Drives Speed of Service<br>
C.A.R.E
C.A.R.E
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Team Members and Managers use 'Please' and 'Thank You'<br>
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Team Members provide a quick and courteous greeting to each Guest<br>
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Manager in Charge (MIC) successfully conducts table touches during Travel Paths<br>
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Team provides a positive Guest interaction<br>
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Team Members And Managers Meet Uniform And Hygiene Standards<br>
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Guest Feedback Program is active and in use<br>
Training
Training
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MANAGEMENT TEAM MUST HAVE CURRENT FOUNDATIONS/SERVSAFE CERTIFICATES<br><br>
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TRAINING SYSTEM MUST BE PRESENT AND/OR COMPLETED<br>
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PROFICIENCY CHART MUST BE POSTED AND UPDATED<br>
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EMPLOYEES ASSESSMENT TOOLS ARE COMPLETED AND UPDATED<br>
PROFITABILITY AND SHIFT MANAGEMENT
PROFITABILITY AND SHIFT MANAGEMENT
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Suggestive Selling is Effectively Used to Maximise Sales<br>
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All Menu items are available<br>
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P.O.P. elements are posted, current and correctly placed. POP is clean and in good condition<br>
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Management Command Station is Present, up to date and in use<br>
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Travel Paths are Effectively Completed as Required<br>
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Fresh and Ready System is Present and Effective Waste Management System in place<br>
CLEANLINESS
CLEANLINESS
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Dining Room and Play Areas are Clean<br>
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Restrooms are Clean<br>
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Exterior of the Restaurant is Clean <br>
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Back of the House is Clean<br>
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Kitchen Equipment is Clean<br>
MAINTENANCE
MAINTENANCE
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Dining Room and Play Areas are Well Maintained<br>
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Restroom is Well Maintained<br>
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Exterior is Well Maintained<br>
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Back of House is Well Maintained <br>
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Kitchen Equipment is Well Maintained<br>
FOOD SAFETY PLATFORM (50% of total score)
FOOD SAFETY PLATFORM (50% of total score)
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Required Hand-Washing Procedures are Followed <br> <br>
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Health Department Inspections Are Available And Violations Have Been Corrected <br> <br>
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Hot Water is Available <br> <br>
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Potentially Hazardous Foods Meet Temperature Standards
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Sanitising Solutions Are Properly Stored/Labelled/Used <br> <br>
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Shake/Soft Serve Machine Sanitised Properly<br><br>
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Restaurant is Only Using Approved Items <br> <br>
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Prepped Items Are Marked With Hold Time And Are Not Expired (PHFs)<br><br>
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Cross-Contamination Is Not Observed <br> <br>
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Effective Pest Elimination is in Place<br><br>
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Product Cook-Out Procedures/Temperatures Do Meet Standards <br> <br>
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No Other Food Safety Violations are Present<br><br>
Visit Summary & Acknowledgement
Visit Summary
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Overall visit comments:
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Auditor Signature
Action Plan Acknowledgement
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A-B Grade 80-100% - Action plan agreed, copy sent to the store with a follow up on next Rev.<br> C Grade 70-79% - Action plan agreed, weekly update sent to Dm.<br> D-F Grade 0-69% –Action plan agreed, weekly update sent to Dm<br> Store becomes a “priority” in next month’s Rev.<br> Same grade on next visit, determine root cause with Rm and take corrective action.<br> Additional Rev visits until grade is increased. <br>
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Manager in Charge Signature
