ROE MEYERLAND PLAZA FSR

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

PRODUCT

SECTION 2: PRODUCT PREP: FILLETING AND BREADING RAW CFA CHICKEN

• Are yellow food service gloves worn when working with raw chicken at the breading table and are gloves in good condition?

  Yes

  No

  N/A

• Is internal product temperature of milk and egg wash 40 degrees F or lower? (Record product temperature).

  Yes

  No

  N/A

• Is raw chicken held correctly in breading table according to food safety requirements?

  Yes

  No

  N/A

• Is internal product temperature of raw chicken between 35 and 40 degrees F? (Test three filets)

  Yes

  No

  N/A

• Is chicken completely thawed before cooking?

  Yes

  No

  N/A

• Are filets dipped in milk and egg wash, one or two at a time, held by the tips and then drained using a gentle, shaking motion?

  Yes

  No

  N/A

• Are filets placed flat on seasoned coater, one or two at a time, and firmly pressed into each side of filet?

  Yes

  No

  N/A

• Are filets gently shaken by hand to remove excess seasoned coater?

  Yes

  No

  N/A

• Are breaded filets immediately taken for cooking in correct transfer pan?

  Yes

  No

  N/A

• Does seasoned coater in seasoned pan meet quality requirements?

  Yes

  No

  N/A

• Is raw CFA chicken held held correctly in breading table pan according to requirements.?

  Yes

  No

  N/A

SECTION 3: COOKING & HOLDING PRODUCTS: COOKING CHICKEN

• Are raw chicken products brought from the breading table and cooked in a food safe manner?

  Yes

  No

  N/A

• Are filets loaded with yellow gloved hands or yellow handled tongs?

  Yes

  No

  N/A

• Are filets positioned correctly on tiered basket shelves with rough side facing down and tips (narrow ends) interlaced but not overlapping?

  Yes

  No

  N/A

• Are raw chicken utensils and pans handled correctly and removed from boards cooking area after chicken is loaded?

  Yes

  No

  N/A

• Is tiered basket lowered, raised about 4" and lowered again into the oil?

  Yes

  No

  N/A

• Is basket handled protected from contamination when not in use?

  Yes

  No

  N/A

• Is lid closed promptly and is timer started as soon as lid is closed and locked?

  Yes

  No

  N/A

• Are pressure fryer shelf and other contaminated surfaces wiped with clean, damp, sanitized towel after cooking cycle is started?

  Yes

  No

  N/A

• Is internal product temperature of cooked filet 165 degrees F when removed from oil? (Test one filet)

  Yes

  No

  N/A

• Is chicken cooked under pressure, with needle registering in the green zone, when cooking normal to full loads of chicken?

  Yes

  No

  N/A

• Is internal temperature of cooked spicy filet 165 degrees F when removed from oil? (Test one filet)

  Yes

  No

  N/A

• Is tiered basket tilted and drained before chicken warming station?

  Yes

  No

  N/A

• Is internal product temperature of cooked nugget 165degrees F when removed from oil? (Test one nugget)

  Yes

  No

  N/A

• Is internal temperature of cooked strip 165 degrees F when removed from oil? (Test one strip)

  Yes

  No

  N/A

SECTION 3: COOKING AND HOLDING PRODUCTS: COOKING CFA WAFFLE POTATO FRIES

• Are appropriate portions cooked?

  Yes

  No

  N/A

• Are frozen fries cooked immediately after placing them in fryer basket?

  Yes

  No

  N/A

• Is basket of fries gentle shaken when lowered into oil?

  Yes

  No

  N/A

• After cooking fries, is fryer basket shaken gently over fryer for a few seconds before fries are transferred to fry warming station?

  Yes

  No

  N/A

SECTION 3: COOKING AND HOLDING PRODUCTS: HOLDING CFA WAFFLE POTATO FRIES

• Are packaged fries held in heated chutes of fry warming station under 2 minutes (120 seconds)?

  Yes

  No

  N/A

• Prior to end of cooking cycle, are any fries in dump pan removed or moved to the side to make room for fresh batch of fries?

  Yes

  No

  N/A

SECTION 3: COOKING AND HOLDING PRODUCTS: HOLDING CFA CHICKEN AND SANDWICHES

• Is top heating unit directly over holding pan in chicken warming station?

  Yes

  No

  N/A

• Are unassembled CFA filets held correctly and within holding time?

  Yes

  No

  N/A

• Prior to end of cooking cycle, is any unassembled CFA chicken removed from half-size holding pan before freshly cooked CFA filets chicken is added to the pan?

  Yes

  No

  N/A

• Is holding system correctly and promptly set for cooked batch of CFA chicken?

  Yes

  No

  N/A

• Is internal product temperature of CFA chicken filet from the chicken warming station 140 degrees F or higher? (Test one filet)

  Yes

  No

  N/A

• Is unassembled CFA chicken from freshly cooked batch within holding time when assembled into sandwiches?

  Yes

  No

  N/A

• Are all CFA chicken sandwiches from the same batch clearly marked with the same dial bracket number?

  Yes

  No

  N/A

• Is marked sandwich served or removed by end if holding time?

  Yes

  No

  N/A

SECTION 3: COOKING AND HOLDING PRODUCTS: HOLDING SPICY CHICKEN AND SANDWICHES

• Is top heating unit directly over holding pans in chicken warming station?

  Yes

  No

  N/A

• Are unassembled spicy chicken filets held correctly and within holding time?

  Yes

  No

  N/A

• Is internal product temperature of spicy chicken in the chicken warming station 140 degrees F or higher? (Test one filet)

  Yes

  No

  N/A

• Are bagged spicy sandwiches in pass-thru chutes within holding time (from time cooked until served)?

  Yes

  No

  N/A

SECTION 3: COOKING AND HOLDING PRODUCTS: HOLDING CFA STRIPS

• Is top heating unit placed directly over holding pans in chicken warming station?

  Yes

  No

  N/A

• Are unassembled strips held correctly and within holding time?

  Yes

  No

  N/A

• Prior to cooking cycle, are any strips removed from holding pan before freshly cooked strips are added to pan?

  Yes

  No

  N/A

• Is internal product temperature of strips 140 degrees F or higher? (Test two strips)

  Yes

  No

  N/A

• Is holding system correctly and promptly set for freshly cooked batch of strips?

  Yes

  No

  N/A

• Are strips within holding time when boxed?

  Yes

  No

  N/A

SECTION4: HOT ENTREES: CFA CHICKEN SANDWICH - FINISHED PRODUCT

• Is sandwich packaged and folded/sealed properly?

  Yes

  No

  N/A

• Is internal product temperature do CFA filet 140 degrees F or higher? (Test one filet)

  Yes

  No

  N/A

• Does filet meet bun coverage standard?

  Yes

  No

  N/A

• Is CFA filet golden brown in appearance?

  Yes

  No

  N/A

• Is filet entirely covered in coater, with total area of bare spots no larger than a quarter and free of large lumps of coater or uncooked coater?

  Yes

  No

  N/A

• Is sandwich made with an undamaged white, buttered and toasted hamburger-style bun?

  Yes

  No

  N/A

• Does filet weigh at least 3.3oz? (Record weight)

  Yes

  No

  N/A

• Are there two pickle chips (three if small) spread out in center of bun heal (beneath filet)?

  Yes

  No

  N/A

• Is white bun correct size?

  Yes

  No

  N/A

• Is bun buttered correctly?

  Yes

  No

  N/A

• Is bun toasted correctly?

  Yes

  No

  N/A

• Based on experience does sandwich meet taste and texture requirements?

  Yes

  No

  N/A

• Is foil bag free of excessive stains?

  Yes

  No

  N/A

• Is filet positioned with round side facing up?

  Yes

  No

  N/A

SECTION4: HOT ENTREES: CFA NUGGETS - FINISHED PRODUCT

• Are nuggets in correct box and is box closed and marked correctly?

  Yes

  No

  N/A

• Is internal product temperature of boxed nuggets 140 degrees F or higher? (Test two nuggets)

  Yes

  No

  N/A

• Do nuggets meet weight requirement (at least 4.2oz)?

  Yes

  No

  N/A

• Is product count correct?

  Yes

  No

  N/A

• Do nuggets meet color standard?

  Yes

  No

  N/A

• Are nuggets covered in coater free of large lumps bare spots or uncooked coater?

  Yes

  No

  N/A

• Based on experience, do nuggets meet taste and texture requirements?

  Yes

  No

  N/A

• Is medium box free if excessive stains?

  Yes

  No

  N/A

SECTION4: HOT ENTREES: CFA STRIPS - FINISHED PRODUCT

• Are strips in correct box and is box closed and marked correctly?

  Yes

  No

  N/A

• Is internal temperature of boxed strips 140 degrees F or higher? (Test two strips)

  Yes

  No

  N/A

• Do strips meet weight requirement (at least 5.7oz)?

  Yes

  No

  N/A

• Is product count correct?

  Yes

  No

  N/A

• Do strips meet color standard?

  Yes

  No

  N/A

• Are strips covered in coater, free of large lumps, bare spots or uncooked coater?

  Yes

  No

  N/A

• Based on experience do strips meet taste and texture requirements?

  Yes

  No

  N/A

• Is box free of stains?

  Yes

  No

  N/A

SECTION4: HOT ENTREES: CFA SPICY CHICKEN SANDWICH - FINISHED PRODUCT

• Is sandwich packaged correctly?

  Yes

  No

  N/A

• Is foil bag free of stains?

  Yes

  No

  N/A

• Is filet 140 degrees F or higher? (Test one filet)

  Yes

  No

  N/A

• Does spicy filet meet bun coverage standard?

  Yes

  No

  N/A

• Does spicy filet meet color standards?

  Yes

  No

  N/A

• Is spicy filet covered on coater with total area of bare spots no larger than a quarter and free of large limos or uncooked coater?

  Yes

  No

  N/A

• Is sandwich made with undamaged white bun butter and toasted?

  Yes

  No

  N/A

• Does cooked spicy chicken weigh at least 3.7oz?

  Yes

  No

  N/A

• Are the two pickle chips (three if small) spread out in the center of bun heel (beneath spicy filet)?

  Yes

  No

  N/A

• Based on experience does spicy sandwich meet taste and texture requirements?

  Yes

  No

  N/A

• Is spicy filet positioned with round side facing up?

  Yes

  No

  N/A

SECTION 6: CFA WALFLE POTATO FRIES - FINISHED PRODUCT

• Is temperature of fires 170 degrees F or higher? (Test three fries)

  Yes

  No

  N/A

• Are both fry packages (one small and one medium) filled correctly?

  Yes

  No

  N/A

• Are both orders of fries (one small and one medium) packaged correctly and is packaging free of stains?

  Yes

  No

  N/A

• Based on experience do fries meet taste and texture requirements?

  Yes

  No

  N/A

• Are fries in both packages in good condition? (One small and one medium)

  Yes

  No

  N/A

SERVICE

SECTION 1: DRIVE-THRU SERVICE: DRIVE THRU SERVICE EXPERIENCE

• Were you greeted appropriately and asked for your order within 5 seconds of arrival at speaker post?

  Yes

  No

  N/A

• Were you greeted with an enthusiastic tone of voice?

  Yes

  No

  N/A

• Was order verified by order taker repeating the order to you and relating the price?

  Yes

  No

  N/A

• Did you have a 30 second or less window wait time? (Test two windows)

  Yes

  No

  N/A

• Did team member make eye contact as soon as you arrived at the window?

  Yes

  No

  N/A

• Did team member smile?

  Yes

  No

  N/A

• Was your order confirmed at the window?

  Yes

  No

  N/A

• When thanked did team members respond with my pleasure?

  Yes

  No

  N/A

• Was your order accurate and served with correct paper good, utensils, and condiments?

  Yes

  No

  N/A

• Were you treated with an attitude of attentive and courteous service throughout the transaction?

  Yes

  No

  N/A

• Were you automatically given a receipt?

  Yes

  No

  N/A

SECTION 8: SERVICE EXPERIENCE: TAKING ORDER AND ACCEPTING PAYMENT - ORDER TAKER/CASIER (inside)

• Did order taker immediately acknowledge guest approaching counter? (Observe two transactions)

  Yes

  No

  N/A

• Did team member seek to make eye contact as guest

  Yes

  No

  N/A

• Did team member smile?

  Yes

  No

  N/A

• Was guest greeting appropriately?

  Yes

  No

  N/A

• Did team member speak enthusiastically?

  Yes

  No

  N/A

• Did team member identify whether guest will dine in ir carry out?

  Yes

  No

  N/A

• Was order verified by repeating it to the guest and was total cost related politely?

  Yes

  No

  N/A

• Was receipt automatically given to guest, without asking whether guest wants the receipt and without drawing attention to survey, if present?

  Yes

  No

  N/A

• If thanked by guest, did team member respond with my pleasure?

  Yes

  No

  N/A

• Did team member begin order taking process within 2minutes (120 seconds) of when each guest entered the line? (Time two transactions)

  Yes

  No

  N/A

SECTION 8: SEVICE EXPERIENCE: FULFILLING ORDER - EXPEDITOR (inside)

• Were two orders presented appropriately on trays? (Observe two orders, each including an entree, a side item and a beverage)

  Yes

  No

  N/A

SECTION 8: SERVICE EXPERIENCE: PRESENTING AND CLOSING ORDER - SERVER (inside)

• Did team member seek to make eye contact when approaching guest, and did team member maintain appropriate eye contact throughout the transaction?

  Yes

  No

  N/A

• Did team member smile?

  Yes

  No

  N/A

• Did team member speak with an enthusiastic tone?

  Yes

  No

  N/A

• Did server ensure that guest had everything needed to enjoy the meal?

  Yes

  No

  N/A

• Did server thank guest sincerely?

  Yes

  No

  N/A

• Were both guests served in one minute or less, or was reason for delay explained to guest, with an apology? (Time two transactions)

  Yes

  No

  N/A

SECTION 8: SERVICE EXPERIENCE: REQUIRED SERVICE BEHAVIORS (inside)

• Did team member deliver meal to table for high needs guest?

  Yes

  No

  N/A

• How many times did team member conduct a table touch in during a fifteen minute period? (Observe one table for 15 minutes)

  Yes

  No

  N/A

• Did team member make eye contact, share a smile and speak with an enthusiastic tone when inter acting with guest during table touch ins?

  Yes

  No

  N/A

• Overall, are table touch ins being performed as a standard service offering for guests in the dining room?

  Yes

  No

  N/A

SECTION 9: APPEARANCE: APPEARANCE

• Are all male team members wearing the correct upper uniform items?

  Yes

  No

  N/A

• Are all male team members wearing the correct lower uniform items?

  Yes

  No

  N/A

• Are all female team members wearing the correct upper uniform items?

  Yes

  No

  N/A

• Are all female team members wearing the correct lower uniform items?

  Yes

  No

  N/A

• Are all female team members well groomed and is jewelry (if any) worn in good taste, according to appearance requirements?

  Yes

  No

  N/A

• Are all male team members well groomed and is jewelry (if any) worn in good taste, according to appearance requirements?

  Yes

  No

  N/A

• Are all male team members upper uniform items clean, in good condition and worn appropriately?

  Yes

  No

  N/A

• Are all male team members lower uniform items clean, in good condition and worn appropriately?

  Yes

  No

  N/A

• Are all female team members upper uniform items clean, in good condition and worn appropriately?

  Yes

  No

  N/A

• Are all female team members lower uniform items clean, in good condition and worn appropriately?

  Yes

  No

  N/A

• Are all male team members groomed and is jewelry (if any) worn according to food safety requirements?

  Yes

  No

  N/A

• Are all female team members groomed and is jewelry (if any) worn according to food safety requirements?

  Yes

  No

  N/A

CUSTOMER ENVIRONMENT

SECTION 10: RESTROOMS: SURFACES AND FIXTURES (RESTROOMS)

• Are surfaces and fixtures clean?

  Yes

  No

  N/A

• Are surfaces and fixtures well maintained?

  Yes

  No

  N/A

• Do hand soap and hand sanitizer in restrooms have correct labels?

  Yes

  No

  N/A

• Is baby changing strap well maintained?

  Yes

  No

  N/A

SECTION 10: RESTROOMS: SUPPLIES/ODOR (RESTROOMS)are all

• Are all necessary supplies available?

  Yes

  No

  N/A

• Are restrooms free of strong or unpleasant odors?

  Yes

  No

  N/A

SECTION 10: RESTROOMS: WALLS/DOORS (RESTROOMS)

• Are walls and doors clean?

  Yes

  No

  N/A

• Are walls and doors well maintained?

  Yes

  No

  N/A

SECTION 10: RESTROOMS: FLOORS/BASEBOARDS/DRAINS (RESTROOMS)

• Are floors, baseboards, and drains clean?

  Yes

  No

  N/A

• Are drains well maintained?

  Yes

  No

  N/A

SECTION 10: RESTROOMS: TRASH (RESTROOMS)

• Are trash/sanitary napkin receptacles free or unpleasant odors?

  Yes

  No

  N/A

• Are trash/sanitary napkin receptacles clean?

  Yes

  No

  N/A

• Are trash/sanitary napkin receptacles well maintained?

  Yes

  No

  N/A

SECTION 11: DINING ROOM: FLOOR/BASEBOARDS

• Are floor and baseboards clean?

  Yes

  No

  N/A

SECTION 13: RESTAURANT EXTERIOR: LANDSCAPES AREAS

• Are landscaped areas clean?

  Yes

  No

  N/A

• Are landscaped areas well maintained?

  Yes

  No

  N/A

SECTION 13: RESTAURANT EXTERIOR: PARKING LOTIS

• Is parking lot clean?

  Yes

  No

  N/A

• Is parking lot well maintained?

  Yes

  No

  N/A

SECTION 13: RESTAURANT EXTERIOR: CONCRETE/PAVED SURFACES

• Are concrete surfaces/paved areas clean?

  Yes

  No

  N/A

• Are concrete surfaces/paved areas well maintained?

  Yes

  No

  N/A

SECTION 13: RESTAURANT EXTERIOR: DUMPSTER AREA

• Is area near dumpster free of unpleasant odors?

  Yes

  No

  N/A

• Is dumpster enclosure (exteriors and interior) clean?

  Yes

  No

  N/A

• Is dumpster enclosure (exterior and interior) well maintained?

  Yes

  No

  N/A

• Is dumpster exterior and rendering barrel (if present) clean?

  Yes

  No

  N/A

• Is dumpster exterior and rendering barrel (if present) well maintained?

  Yes

  No

  N/A

SECTION 13: RESTAURANT EXTERIOR: DRIVE TRHU MENU BOARD, SPEAKER, PRE-BOARD AND POP

• Are drive thru menu board speaker box pre board and awnings/canopies clean and installed correctly?

  Yes

  No

  N/A

• Are drive thru menu boards speaker box pre board and awning/canopies well maintained?

  Yes

  No

  N/A

• Is drive thru pad clean?

  Yes

  No

  N/A

SECTION 28: MARKETING MATERIALS: NUTRITIONAL INFORMATION (FRONT COUNTER)

• Is CFA nutrition guide available?

  Yes

  No

  N/A

SECTION 28: MARKETING MATERIALS: CFA CARES MATERIALSAR

• Are correct CFA CARES materials available?

  Yes

  No

  N/A

• Are CFA CARES materials clean?

  Yes

  No

  N/A

• Are CFA CARES materials well maintained?

  Yes

  No

  N/A

PRODUCTION ENVIRONMENT

SECTION 18: FRONT COUNTER/DRIVE THRU WORK AREA: SURFACES/STORAGE AREAS

• Are front counter and drive thru surfaces and storage areas clean?

  Yes

  No

  N/A

• Are front country and drive thru surfaces and storage areas well maintained?

  Yes

  No

  N/A

SECTION 24: EQUIPMENT: BREADING TABLE/REFRIGERATED BREADING TABLE

• Is stainless steel breading table surface free of plastic liners and/or cardboard?

  Yes

  No

  N/A

• Is refrigerated breading table lid (or breading pan lids) closed when breading table is not in use?

  Yes

  No

  N/A

• Are both milk and egg wash pans prepared according to requirements with perforated pan kept partially submerged?

  Yes

  No

  N/A

• Are yellow gloves available at breading table?

  Yes

  No

  N/A

• Are bags of raw chicken strips and raw nuggets held according to requirements in breading table refrigerator?

  Yes

  No

  N/A

• Are yellow gloves in good condition?

  Yes

  No

  N/A

• Are there pans in every position on refrigerated rails (upper cavity), with no gaps?

  Yes

  No

  N/A

• Are products set up in correct order for breading chicken?

  Yes

  No

  N/A

• Are sifter and wire basket (for nuggets and strips) available at breading table?

  Yes

  No

  N/A

• Is sifter and wire basket in good condition?SECTION

  Yes

  No

  N/A

SECTION 24: EQUIPMENT: WALK-IN REFRIGERATOR

• Does internal thermometer show correct temperature? (35-38F)

  Yes

  No

  N/A

• Are all raw chicken products stored below cooked and ready to eat food, on bottom shelves and is spicy chicken stored where it will not drip into regular chicken?

  Yes

  No

  N/A

• Is walkin refrigerator clean inside and out?

  Yes

  No

  N/A

• Is walkin refrigerator well maintained?

  Yes

  No

  N/A

SECTION 24: EQUIPMENT: REACH-IN REFRIGERATOR

• Are raw chicken products stored below cooked and ready to eat food, on bottom shelves and is spicy chicken stored where it will not drip onto regular chicken?

  Yes

  No

  N/A

• Are loll containers in good condition and are products closed/covered so they are protected from air and contaminants?

  Yes

  No

  N/A

• Are all products labled, with in holding time and is FIFO being executed correctly?

  Yes

  No

  N/A

• Is reach in refrigerator free of off odors?

  Yes

  No

  N/A

• In reach in refrigerator free of cleaning agents or any other potential contamination hazards?

  Yes

  No

  N/A

• Is each in refrigerator clean inside and out?

  Yes

  No

  N/A

• Is each in refrigerator well maintained?SECTION

  Yes

  No

  N/A

SECTION 24: EQUIPMENT: PRESSURE FRYERRS

• Is internal oil temperature in pressure fryer 315 degrees F or higher?

  Yes

  No

  N/A

• Is oil level with fill line in pressure fryer when hot?

  Yes

  No

  N/A

• Is oil in pressure fryer clean?

  Yes

  No

  N/A

• Are all fryers baskets stored either in fryer or on red food tray?

  Yes

  No

  N/A

• Is fryer maintained according to requirements during the day?

  Yes

  No

  N/A

• Are external surfaces of each Henny Penny pressure fryer clean?

  Yes

  No

  N/A

• Are external surfaces of each Henny Penny pressure fryer well maintained?

  Yes

  No

  N/A

• Are legs and caters of each Henny Penny pressure fryer clean?

  Yes

  No

  N/A

• Are the legs and casters of each Henny Penny pressure fryer well maintained?

  Yes

  No

  N/A

SECTION 24: EQUIPMENT: REGISTERS, MONITORS, BUMP BOARDS

• Are registers clean?

  Yes

  No

  N/A

• Are registers well maintained?

  Yes

  No

  N/A

• Are monitors clean?

  Yes

  No

  N/A

• Are monitors well maintained?

  Yes

  No

  N/A