REV BKUKGROUP - FREESTANDING

• Date & Time of Visit

  Date

• Prepared by

• Location
  Address

• Manager in charge

Food Quality

• Shortening in all french fries and multi pot fryers meet standards<br>

  Yes

  No

  N/A

• French Fries are cooked and held properly<br>

  Yes

  No

  N/A

• Speciality Products and Multi-Pot Side Items are Cooked and Held Properly<br>

  Yes

  No

  N/A

• Kitchen Management System is Present and PHU Monitoring System is Properly Executed <br>

  Yes

  No

  N/A

• Guests' Orders are accurately prepared and delivered<br>

  Yes

  No

  N/A

• Restaurant Does Not Have any Expired Product<br>

  Yes

  No

  N/A

• Sandwich Buns Meet Quality Standards and Are Properly Toasted<br>

  Yes

  No

  N/A

• All Produce and Products Meet Holding and Quality Standards<br>

  Yes

  No

  N/A

• Products/Condiments Are Stored Properly<br>

  Yes

  No

  N/A

sos

• Drive-thru total time is 2:45 or below<br>

  None

  2

  4

  6

• Dine-in total time is 2:45 or below<br>

  None

  2

  4

  6

• Necessary SOS tools are in place and working properly<br>

  Yes

  No

  N/A

• Manager in Charge Behaviour Drives Speed of Service<br>

  Yes

  No

  N/A

C.A.R.E

• Team Members and Managers use 'Please' and 'Thank You'<br>

  Yes

  No

  N/A

• Team Members provide a quick and courteous greeting to each Guest<br>

  Yes

  No

  N/A

• Manager in Charge (MIC) successfully conducts table touches during Travel Paths<br>

  Yes

  No

  N/A

• Team provides a positive Guest interaction<br>

  Yes

  No

  N/A

• Team Members And Managers Meet Uniform And Hygiene Standards<br>

  Yes

  No

  N/A

• Guest Feedback Program is active and in use<br>

  Yes

  No

  N/A

Training

• MANAGEMENT TEAM MUST HAVE CURRENT FOUNDATIONS/SERVSAFE CERTIFICATES<br><br>

  Yes

  No

  N/A

• TRAINING SYSTEM MUST BE PRESENT AND/OR COMPLETED<br>

  Yes

  No

  N/A

• PROFICIENCY CHART MUST BE POSTED AND UPDATED<br>

  Yes

  No

  N/A

• EMPLOYEES ASSESSMENT TOOLS ARE COMPLETED AND UPDATED<br>

  Yes

  No

  N/A

PROFITABILITY AND SHIFT MANAGEMENT

• Suggestive Selling is Effectively Used to Maximise Sales<br>

  Yes

  No

  N/A

• All Menu items are available<br>

  Yes

  No

  N/A

• P.O.P. elements are posted, current and correctly placed. POP is clean and in good condition<br>

  Yes

  No

  N/A

• Management Command Station is Present, up to date and in use<br>

  Yes

  No

  N/A

• Travel Paths are Effectively Completed as Required<br>

  Yes

  No

  N/A

• Fresh and Ready System is Present and Effective Waste Management System in place<br>

  Yes

  No

  N/A

CLEANLINESS

• Dining Room and Play Areas are Clean<br>

  1

  2

  3

  0

• Restrooms are Clean<br>

  1

  2

  3

  0

• Exterior of the Restaurant is Clean <br>

  1

  2

  3

  0

• Back of the House is Clean<br>

  1

  2

  3

  0

• Kitchen Equipment is Clean<br>

  1

  2

  3

  0

MAINTENANCE

• Dining Room and Play Areas are Well Maintained<br>

  0

  1

  2

• Restroom is Well Maintained<br>

  0

  1

  2

• Exterior is Well Maintained<br>

  0

  1

  2

• Back of House is Well Maintained <br>

  0

  1

  2

• Kitchen Equipment is Well Maintained<br>

  0

  1

  2

FOOD SAFETY PLATFORM (50% of total score)

• Required Hand-Washing Procedures are Followed <br> <br>

  Safe

  At Risk

  N/A

• Health Department Inspections Are Available And Violations Have Been Corrected <br> <br>

  Safe

  At Risk

  N/A

• Hot Water is Available <br> <br>

  Yes

  No

  N/A

• Potentially Hazardous Foods Meet Temperature Standards

  Yes

  No

  N/A

• Sanitising Solutions Are Properly Stored/Labelled/Used <br> <br>

  Safe

  At Risk

  N/A

• Shake/Soft Serve Machine Sanitised Properly<br><br>

  Safe

  At Risk

  N/A

• Restaurant is Only Using Approved Items <br> <br>

  Safe

  At Risk

  N/A

• Prepped Items Are Marked With Hold Time And Are Not Expired (PHFs)<br><br>

  Safe

  At Risk

  N/A

• Cross-Contamination Is Not Observed <br> <br>

  Safe

  At Risk

  N/A

• Effective Pest Elimination is in Place<br><br>

  Safe

  At Risk

  N/A

• Product Cook-Out Procedures/Temperatures Do Meet Standards <br> <br>

  Safe

  At Risk

  N/A

• No Other Food Safety Violations are Present<br><br>

  Safe

  At Risk

  N/A

Visit Summary

• Overall visit comments:

• Auditor Signature

  Sign

Action Plan Acknowledgement

•  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>

  I Agree

  I Disagree

• Manager in Charge Signature

  Sign