RTP Restaurant Operations Review (2022) - duplicate

• Site conducted

  Select

• Store No.

• Date of ROR

  Date

• Prepared by

• Location
  Address

• Excellence in Operations: In 2022, we will continue to focus on operational excellence by focusing on the fundamentals. Great pizza starts with great dough skins. Make sure your team is using a non-serrated dough cutter, aka Smooth Sandwich Spreader, when cutting dough skins. Ovens should be cleaned and properly calibrated regularly to ensure pizzas bake properly. Make sure your Dough Rolling Machine is properly cleaned, calibrated, and well maintained. Double-check the dough rolling settings. The final thickness of the dough should be 1/8th of an inch.

• Key Information: Our Q1 promotion, the Stuffed Crust with Crispy Mini Pepperoni will run from Monday, January 10, 2022, to March 31, 2022. Locations that did not opt-in for the $19.99 price point need to have pricing set up for this promotion. This is a national promotion and it is required that all locations participate.

Food Safety and Sanitation - Criticals

• Was the last health inspection on file?

  Compliant

  Non-Compliant

• Was the HACCP form correctly filled out and completed twice daily for the past four weeks?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because the following areas were not filled out on the HACCP form:

  Select Store Number was not filled out Week Ending Date was not filled out Corrective Action Taken for Products Outside Temperature Zones Each line item was not checked off individually on the HAACP form. The HACCP was not completed twice daily (Morning between 10:30 – noon /Afternoon between 4:30 pm – 6:00 pm) as for the past four weeks. See Notes Below:

  • Store Number was not filled out
  • Week Ending Date was not filled out
  • Corrective Action Taken for Products Outside Temperature Zones
  • Each line item was not checked off individually on the HAACP form.
  • The HACCP was not completed twice daily (Morning between 10:30 – noon /Afternoon between 4:30 pm – 6:00 pm) as for the past four weeks.
  • See Notes Below:

• Were all products in the correct temperature zones? Were there working, accurate and properly calibrated thermometers on hand and in all refrigeration and freezer units?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because:

  Select There was not at least one working, accurate and properly calibrated thermometer on hand. The thermometer in the refrigeration unit was not properly calibrated and / or accurately reflecting the temperature of the unit. All cold products stored in the make line were not held at 41 degrees F or below. Proper procedures were not used to thaw frozen products. Please review the Prep Book for thawing procedures. The proper holding temperature for hot foods is between 140 degrees F and 165 degrees F. One or more products did not meet that standard. See pictures for details: The temperature of the warming cabinet should not be higher than 165 degrees F to maintain product integrity. See Notes Below:

  • There was not at least one working, accurate and properly calibrated thermometer on hand.
  • The thermometer in the refrigeration unit was not properly calibrated and / or accurately reflecting the temperature of the unit.
  • All cold products stored in the make line were not held at 41 degrees F or below.
  • Proper procedures were not used to thaw frozen products. Please review the Prep Book for thawing procedures.
  • The proper holding temperature for hot foods is between 140 degrees F and 165 degrees F. One or more products did not meet that standard. See pictures for details:
  • The temperature of the warming cabinet should not be higher than 165 degrees F to maintain product integrity.
  • See Notes Below:

• Were all products properly labeled as outlined in the Prep Book?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because the following area(s) were not properly filled out on the product label:

  Select Date Product was prepared. Time Product was prepared. Initials of person who prepared the product. Frozen Food: Pull Date, Time, Initials Received Date and Time Use by Date Shelf Life Length See Notes Below:

  • Date Product was prepared.
  • Time Product was prepared.
  • Initials of person who prepared the product.
  • Frozen Food: Pull Date, Time, Initials
  • Received Date and Time
  • Use by Date
  • Shelf Life Length
  • See Notes Below:

• Were all products properly rotated using FIFO and within the proper shelf life?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because:

  Select One or more products was not within the appropriate shelf life. See pictures. Products were not properly rotated First In First Out See Notes Below:

  • One or more products was not within the appropriate shelf life. See pictures.
  • Products were not properly rotated First In First Out
  • See Notes Below:

• Were proper sanitization standards observed?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because:

  Select Proper wash, rinse, and sanitize procedures were not used for all food contact surface, including utensils, thermometers, prep tables, make tables, etc. Test strips were not available to check the sanitizer solution concentration levels. Solution strength did not meet appropriate level; Chlorine strength is 50 – 100 ppm; Quaternary Ammonium is 200 ppm. Sanitizer solution was not clean. The solution should be changed when it becomes cloudy. Sanitizer was not present, ready, and in use in properly labeled containers. Sanitizer stations were not set up in a minimum of three areas as described in Operations Manual & Bussing Skill Card. If using bus carts, the cart must be equipped with a sanitation bucket. The towels in the sanitizer solution were dirty. Towels should be kept clean. Dish washer machine had proper PPM of chlorine and/or Multi-Quat sanitizer. Hand sanitizer is available for guests and employees. Eating, drinking, or gum chewing are not allowed in food preparation areas. See Notes Below:

  • Proper wash, rinse, and sanitize procedures were not used for all food contact surface, including utensils, thermometers, prep tables, make tables, etc.
  • Test strips were not available to check the sanitizer solution concentration levels.
  • Solution strength did not meet appropriate level; Chlorine strength is 50 – 100 ppm; Quaternary Ammonium is 200 ppm.
  • Sanitizer solution was not clean. The solution should be changed when it becomes cloudy.
  • Sanitizer was not present, ready, and in use in properly labeled containers.
  • Sanitizer stations were not set up in a minimum of three areas as described in Operations Manual & Bussing Skill Card. If using bus carts, the cart must be equipped with a sanitation bucket.
  • The towels in the sanitizer solution were dirty. Towels should be kept clean.
  • Dish washer machine had proper PPM of chlorine and/or Multi-Quat sanitizer.
  • Hand sanitizer is available for guests and employees.
  • Eating, drinking, or gum chewing are not allowed in food preparation areas.
  • See Notes Below:

• Were proper hand-washing procedures followed?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because:

  Select Hot water was not available and in use. Handwashing stations are properly stocked with soap, and paper towels (or working air dryer). Cleaned under fingernails. Single use towels used to dry hands. Hand sanitizer available and applied after handwashing. One or more employees did not wash their hands before preparing products. One or more employees did not wash their hands after using the restroom. One or more employees did not wash their hands after sneezing or coughing. One or more employees did not wash their hands after switching between raw and ready to eat food. One or more employees did not wash their hands after smoking, after touching body, face, or hair. One or more employees did not wash their hands after eating or drinking. One or more employees did not wash their hands after sweeping or mopping the floor. One or more employees did not wash their hands after taking out the garbage. One or more employees did not wash their hands after handling soiled equipment or utensils. One or more employees did not wash their hands after handling cash and / or using the cash register. Gloves were not changed between tasks. One or more employees did not wash their hands after touching their mask. See Notes Below:

  • Hot water was not available and in use.
  • Handwashing stations are properly stocked with soap, and paper towels (or working air dryer).
  • Cleaned under fingernails. Single use towels used to dry hands. Hand sanitizer available and applied after handwashing.
  • One or more employees did not wash their hands before preparing products.
  • One or more employees did not wash their hands after using the restroom.
  • One or more employees did not wash their hands after sneezing or coughing.
  • One or more employees did not wash their hands after switching between raw and ready to eat food.
  • One or more employees did not wash their hands after smoking, after touching body, face, or hair.
  • One or more employees did not wash their hands after eating or drinking.
  • One or more employees did not wash their hands after sweeping or mopping the floor.
  • One or more employees did not wash their hands after taking out the garbage.
  • One or more employees did not wash their hands after handling soiled equipment or utensils.
  • One or more employees did not wash their hands after handling cash and / or using the cash register.
  • Gloves were not changed between tasks.
  • One or more employees did not wash their hands after touching their mask.
  • See Notes Below:

• Were Original Dough Skins within proper weight ranges?

  Compliant

  Non-Compliant

• The dough skins were not prepared the RTP standard weights. Skins should be within the following ranges:

  Select Personal (6.5) - Ideal Weight 4 / Acceptable Range 3¾ - 4¼ Personal (7.5) - Ideal weight 5 ½ oz / Acceptable Range 5 ¼ oz – 5 ¾ oz Small – Ideal Weight 8½ / Acceptable Range 7¾ - 9 Medium – Ideal Weight 13 ½ oz / Acceptable Range 12 ½ to 14 ¼ oz Large – Ideal Weight 18 ½ oz / Acceptable Range 17 to 19 ½ oz XLarge – Ideal Weight 23 ¾ / 22 ¼ to 25 ½ oz

  • Personal (6.5) - Ideal Weight 4 / Acceptable Range 3¾ - 4¼
  • Personal (7.5) - Ideal weight 5 ½ oz / Acceptable Range 5 ¼ oz – 5 ¾ oz
  • Small – Ideal Weight 8½ / Acceptable Range 7¾ - 9
  • Medium – Ideal Weight 13 ½ oz / Acceptable Range 12 ½ to 14 ¼ oz
  • Large – Ideal Weight 18 ½ oz / Acceptable Range 17 to 19 ½ oz
  • XLarge – Ideal Weight 23 ¾ / 22 ¼ to 25 ½ oz

• Was a pest control service set up? Is the restaurant free of pests and / or evidence of pests?

  Compliant

  Non-Compliant

• This area was marked Non-Compliant because:

  Select Restaurant was not free of ants, fruit flies, flies, any other insects, cockroaches, rodents, and any other type of pests. Restaurant was not free of evidence of pests. See Notes Below:

  • Restaurant was not free of ants, fruit flies, flies, any other insects, cockroaches, rodents, and any other type of pests.
  • Restaurant was not free of evidence of pests.
  • See Notes Below:

Standardized Menu - Criticals

• Were the Standardized Menu Policies being followed as outlined in the 2021 Standardized Menu Policies?

  Compliant

  Non-Compliant

Uniforms

• Were employees wearing full and complete uniforms as outlined in the Brand Standard document?

  Yes

  No

• The following areas need improvement:

  Select The dough roller was not wearing the proper uniform. The Dough Roller uniform includes: White Round Table Pizza hat, White Round Table Pizza Full Apron, White Round Table Pizza Shirt, White or Dark Denim Jeans, Name Tag Crew members need to wear Hats or Visors. Crew members must wear Round Table Pizza logoed T-Shirts. Employees need to wear a Round Table Pizza Apron. Employees need to wear Name Tags. Shift supervisor / Manager needs to wear an approved RTP logoed button up shirt or polo. Employees need to wear dark jeans. See Notes:

  • The dough roller was not wearing the proper uniform. The Dough Roller uniform includes: White Round Table Pizza hat, White Round Table Pizza Full Apron, White Round Table Pizza Shirt, White or Dark Denim Jeans, Name Tag
  • Crew members need to wear Hats or Visors.
  • Crew members must wear Round Table Pizza logoed T-Shirts.
  • Employees need to wear a Round Table Pizza Apron.
  • Employees need to wear Name Tags.
  • Shift supervisor / Manager needs to wear an approved RTP logoed button up shirt or polo.
  • Employees need to wear dark jeans.
  • See Notes:

Guest Experience

• Were the Hours of Operations posted on the door accurate?

  Yes

  No

• Were all guests greeted?

  Yes

  No

• Were guests thanked at the end of the visit?

  Yes

  No

• Were phone calls answered within three rings?

  Yes

  No

• Were phone scripts used when team members answered the phone?

  Yes

  No

• Were delivery and carry out times accurately quoted?

  Yes

  No

• Was the information current and correct on the website?

  Yes

  No

POP Materials / Marketing Materials

• Was the POP current and displayed as outlined in the current Promotional Summary?

  Yes

  No

• The following areas need improvement:

  Select The POP was not current and displayed as outlined in the current Marketing Execution Guide. All Point of Purchase materials were not installed correctly with no bubbles, tears or altering. POP Materials were not clean and in good condition both inside and outside of the restaurant. POP Materials did represent the most current promotion or special. Restaurant was not free of unapproved, handmade, or homemade signs / posters that are in the view of the customers. See Notes Below:

  • The POP was not current and displayed as outlined in the current Marketing Execution Guide.
  • All Point of Purchase materials were not installed correctly with no bubbles, tears or altering.
  • POP Materials were not clean and in good condition both inside and outside of the restaurant.
  • POP Materials did represent the most current promotion or special.
  • Restaurant was not free of unapproved, handmade, or homemade signs / posters that are in the view of the customers.
  • See Notes Below:

• Were single-use menus, menu QR codes or to go menus available and current?

  Yes

  No

• The following areas need improvement:

  Select The menus were not current. Sharpie or other pen markings were present on menu. Single use to go menus were not available. See Notes Below:

  • The menus were not current.
  • Sharpie or other pen markings were present on menu.
  • Single use to go menus were not available.
  • See Notes Below:

Products Preparation and Storage

• Were all products properly stored?

  Yes

  No

• This area was marked Non-Compliant because:

  Select All products should be stored 6" or more above the floor. Products were not stored in NSF containers. Products stored in food inserts were filled higher than 1" from the top of the container. See Notes Below:

  • All products should be stored 6" or more above the floor.
  • Products were not stored in NSF containers.
  • Products stored in food inserts were filled higher than 1" from the top of the container.
  • See Notes Below:

Dough Preparation

• Were Pan Dough Skins properly prepared, correct weight and the correct size?

  Yes

  No

  N/A

• The Pan Dough Skins did not meet RTP product quality standards because:

  Select Fresh dough that was older than 48 hours was used to prepare Pan Dough skins. 100% fresh dough was not used to prepare Pan Dough skins. Pan dough skins were thicker than 1/4" to 1/2" thick. Pan dough skins were not properly stored. Pan dough skins were not the correct weight. Large skins should weigh 28 oz. Personal Pan skins should weigh 6 1/2 oz. Large Pan Skins should be 14". Personal Pan Skins should be 6 1/2". See Notes Below:

  • Fresh dough that was older than 48 hours was used to prepare Pan Dough skins.
  • 100% fresh dough was not used to prepare Pan Dough skins.
  • Pan dough skins were thicker than 1/4" to 1/2" thick.
  • Pan dough skins were not properly stored.
  • Pan dough skins were not the correct weight. Large skins should weigh 28 oz. Personal Pan skins should weigh 6 1/2 oz.
  • Large Pan Skins should be 14".
  • Personal Pan Skins should be 6 1/2".
  • See Notes Below:

• Were proper thawing, and baking procedures followed for the Gluten-Free crust?

  Yes

  No

• The following areas need improvement:

  Select Gluten - Free Crust stored in the freezer was not stored in the original packaging. Gluten - Free Crust stored in the walk in refrigerator was not stored on an aluminum pan, inside a food storage bag. The bag storing the Gluten - Free Crust was not twisted closed at the end, folding excess under aluminum pan, to tightly seal closed. Gluten - Free Pizzas were not baked on pizza disks. Gluten-Free Pizza Crusts were not topped with Gluten-Free weights as specified in Pizza Build Charts. Scales were not used to weigh topping for Gluten - Free Pizzas. Gluten Free Crusts were not cut into 6 slices. See Notes Below:

  • Gluten - Free Crust stored in the freezer was not stored in the original packaging.
  • Gluten - Free Crust stored in the walk in refrigerator was not stored on an aluminum pan, inside a food storage bag.
  • The bag storing the Gluten - Free Crust was not twisted closed at the end, folding excess under aluminum pan, to tightly seal closed.
  • Gluten - Free Pizzas were not baked on pizza disks.
  • Gluten-Free Pizza Crusts were not topped with Gluten-Free weights as specified in Pizza Build Charts.
  • Scales were not used to weigh topping for Gluten - Free Pizzas.
  • Gluten Free Crusts were not cut into 6 slices.
  • See Notes Below:

• Were Garlic Parmesan Twists properly prepared?

  Yes

  No

• The Twists did not meet RTP product quality standards because:

  Select Twist skin was docked. 1.5oz of Creamy Garlic Sauce was not brushed evenly on the entire surface of Twist Skin. Twist Seasoning, Chopped Garlic, and 3-Cheese Blend was not mixed properly and spread evenly over the bottom half of the skin. Twist skin was not folded evenly in half. Twists were not cut evenly into 12 - 1" x 6" strips. Twists were not twisted properly. Twists were not spaced evenly on baking disk. More than .75oz Creamy Garlic Sauce was applied to Twists. Less than .75oz Creamy Garlic sauce was applied to Twists. See Notes Below:

  • Twist skin was docked.
  • 1.5oz of Creamy Garlic Sauce was not brushed evenly on the entire surface of Twist Skin.
  • Twist Seasoning, Chopped Garlic, and 3-Cheese Blend was not mixed properly and spread evenly over the bottom half of the skin.
  • Twist skin was not folded evenly in half.
  • Twists were not cut evenly into 12 - 1" x 6" strips.
  • Twists were not twisted properly.
  • Twists were not spaced evenly on baking disk.
  • More than .75oz Creamy Garlic Sauce was applied to Twists.
  • Less than .75oz Creamy Garlic sauce was applied to Twists.
  • See Notes Below:

• Was scrap dough rolled back?

  Yes

  No

• The following areas need improvement:

  Select Scrap dough should be rolled up sleeping bag style or folded to create a blanket. Scrap dough should be stored in a properly labelled food storage bag. Scrap dough should weigh no more than 17.5 lbs. See Notes Below:

  • Scrap dough should be rolled up sleeping bag style or folded to create a blanket.
  • Scrap dough should be stored in a properly labelled food storage bag.
  • Scrap dough should weigh no more than 17.5 lbs.
  • See Notes Below:

• Was Fresh Dough properly prepared?

  Yes

  No

• The following areas need improvement:

  Select Fresh dough was not properly mixed and free of clumps and properly mixed. Fresh dough was sticking to the dough bowl. Fresh dough was too squishy. Fresh dough was hard. Fresh dough was too slimy. Fresh dough was not stored in a clean, clear plastic food storage bag. Fresh dough was not refrigerated for a minimum of 12 hours before it is used. The fresh dough was not flattened and all the air should be squeezed out of the bag. The neck of the storage bag was not twisted several times (1" to 6" from the top of the bag to allow for expansion) The top of the storage bag should be sealed with tape. See Notes Below:

  • Fresh dough was not properly mixed and free of clumps and properly mixed.
  • Fresh dough was sticking to the dough bowl.
  • Fresh dough was too squishy.
  • Fresh dough was hard.
  • Fresh dough was too slimy.
  • Fresh dough was not stored in a clean, clear plastic food storage bag.
  • Fresh dough was not refrigerated for a minimum of 12 hours before it is used.
  • The fresh dough was not flattened and all the air should be squeezed out of the bag.
  • The neck of the storage bag was not twisted several times (1" to 6" from the top of the bag to allow for expansion)
  • The top of the storage bag should be sealed with tape.
  • See Notes Below:

Sauces and Dressings

• Was the Zesty Red Sauce prepared?

  Yes

  No

• The Zesty Red Sauce did not meet RTP product quality standard for the following reasons:

  Select All spices were not mixed and incorporated properly. Sauce had red blobs or streaks. Sauce was not properly aged for 8 hours before using. See Notes Below:

  • All spices were not mixed and incorporated properly.
  • Sauce had red blobs or streaks.
  • Sauce was not properly aged for 8 hours before using.
  • See Notes Below:

• Was the Hidden Valley Ranch properly prepared to standard?

  Yes

  No

  Did Not Have Product In Stock

• The Hidden Valley Ranch was not prepared to RTP standard for the following reasons:

  Select Ranch was not properly mixed. Ranch is aged for 12 hours before using. See Notes Below:

  • Ranch was not properly mixed.
  • Ranch is aged for 12 hours before using.
  • See Notes Below:

Wings

• Were the Boneless and Classic Wings prepared correctly?

  Yes

  No

• The following areas need improvement:

  Select Wings need to be thawed for 24-48 hours. Wings need to be stored in the coldest part of the walk-in refrigerator. After opening, the wings need to be stored in an air tight labelled container. See Notes Below:

  • Wings need to be thawed for 24-48 hours.
  • Wings need to be stored in the coldest part of the walk-in refrigerator.
  • After opening, the wings need to be stored in an air tight labelled container.
  • See Notes Below:

Meats and Cheese

• Were Meats and Cheeses in the salad bar prepared according to RTP standards?

  Yes

  No

  NA

Vegetables

• Was the salad blend properly prepared? Were Garden Salads properly prepared?

  Yes

  No

• The Garden Salads were not prepared to RTP as follows:

  Select Salad Blend was not properly prepared. Properly prepared Salad Blend includes the following ingredients: Iceberg Lettuce, Romaine Lettuce , Baby Spinach, Matchstick Carrots, and Red Cabbage. The Garden Salad was not properly prepared. Properly prepared ingredients include the following ingredients: salad blend, tomatoes, cucumbers, and croutons. Dressing should be served on the side. Salad Blend was not properly drained. Salad Blend was not properly stored. See Notes Below:

  • Salad Blend was not properly prepared. Properly prepared Salad Blend includes the following ingredients: Iceberg Lettuce, Romaine Lettuce , Baby Spinach, Matchstick Carrots, and Red Cabbage.
  • The Garden Salad was not properly prepared. Properly prepared ingredients include the following ingredients: salad blend, tomatoes, cucumbers, and croutons. Dressing should be served on the side.
  • Salad Blend was not properly drained.
  • Salad Blend was not properly stored.
  • See Notes Below:

• Did the prepared vegetable product meet RTP Quality standards?

  Yes

  No

• The prepared vegetable products did not meet RTP Quality Standards for the following reason(s):

  Select Lettuce was not crisp, green and firm. Lettuce was not cut into 1 ½ x 1 ½ pieces. Lettuce was not free of brown edges. Lettuce was not free of mold, not slimy, limp or discolored. Tomatoes were not properly diced for pizzas. Tomatoes were not properly sliced lengthwise into ¼” slices for flatbreads Tomatoes were not free of mold, not slimy, or discolored. Tomatoes were not properly drained. Cucumbers were not striped with a vegetable peeler 4x's before slicing. Cucumbers were not cut to 3/16”. Cucumbers were not cut to coin shaped disks. Lettuce was not free of mold, not slimy, limp or discolored. Mushrooms were not stored in the walk within the temperature range of 34-40° F. Mushrooms did not remain in boxes until ready to use. Mushrooms were not free of mold and not slimy. Zucchini was not cut in half length wise and then sliced to a thickness 3/16”. Zucchini was not free of mold, slime, not limp or discolored. Yellow Onions were not cut into quarters before slicing. Yellow Onions were not sliced with Nemco Slicer at 3/16" setting. Green Peppers were not cut into quarters before slicing. Green Peppers were not sliced with Nemco Slicer at 3/16" setting. Red Onions were not cut into quarters before slicing. Red Onions were not sliced with Nemco Slicer at 3/16" setting. Green Onions were not cut to 3/16". Green Onions were dried out and limp. Spinach stems longer than 1" were not removed. Spinach- Stained and deteriorated leaves were not removed See Notes Below:

  • Lettuce was not crisp, green and firm.
  • Lettuce was not cut into 1 ½ x 1 ½ pieces.
  • Lettuce was not free of brown edges.
  • Lettuce was not free of mold, not slimy, limp or discolored.
  • Tomatoes were not properly diced for pizzas.
  • Tomatoes were not properly sliced lengthwise into ¼” slices for flatbreads
  • Tomatoes were not free of mold, not slimy, or discolored.
  • Tomatoes were not properly drained.
  • Cucumbers were not striped with a vegetable peeler 4x's before slicing.
  • Cucumbers were not cut to 3/16”.
  • Cucumbers were not cut to coin shaped disks.
  • Lettuce was not free of mold, not slimy, limp or discolored.
  • Mushrooms were not stored in the walk within the temperature range of 34-40° F.
  • Mushrooms did not remain in boxes until ready to use.
  • Mushrooms were not free of mold and not slimy.
  • Zucchini was not cut in half length wise and then sliced to a thickness 3/16”.
  • Zucchini was not free of mold, slime, not limp or discolored.
  • Yellow Onions were not cut into quarters before slicing.
  • Yellow Onions were not sliced with Nemco Slicer at 3/16" setting.
  • Green Peppers were not cut into quarters before slicing.
  • Green Peppers were not sliced with Nemco Slicer at 3/16" setting.
  • Red Onions were not cut into quarters before slicing.
  • Red Onions were not sliced with Nemco Slicer at 3/16" setting.
  • Green Onions were not cut to 3/16".
  • Green Onions were dried out and limp.
  • Spinach stems longer than 1" were not removed.
  • Spinach- Stained and deteriorated leaves were not removed
  • See Notes Below:

• Were pineapple, black olives, chopped garlic, and artichoke hearts stored in the walk-in refrigerator and pizza make-line properly drained, transferred to new NSF containers?

  Yes

  No

• The following areas need improvement:

  Select Unopened cans may be dated using marker and stored in a cool, dry storage area. All canned vegetables and fruits should be placed into clean, tightly covered and clearly labeled food safe containers after opening and stored under refrigeration. Foil may not be used to cover acidic products such as pineapple, tomatoes, or tomato sauces. Beans, fruits, and vegetables should be stored in juice until transferred into a food storage insert. Beans, fruits, and vegetables should be drained prior to placing in food storage insert. Artichoke hearts should be broken in half for placement on pizzas. Other:

  • Unopened cans may be dated using marker and stored in a cool, dry storage area.
  • All canned vegetables and fruits should be placed into clean, tightly covered and clearly labeled food safe containers after opening and stored under refrigeration.
  • Foil may not be used to cover acidic products such as pineapple, tomatoes, or tomato sauces.
  • Beans, fruits, and vegetables should be stored in juice until transferred into a food storage insert.
  • Beans, fruits, and vegetables should be drained prior to placing in food storage insert.
  • Artichoke hearts should be broken in half for placement on pizzas.
  • Other:

Pizzas

• Were pizzas properly prepared to RTP Standards?

  Yes

  No

• Pizzas did not meet RTP Quality Standards for the following reason(s):

  Select Skins were not properly docked. (Proper docking: 1 - 2 passes over the entire skin). Sauce and cheese were not spread to the edge of the crust (Original Crust) Scales were not used to weigh toppings. Toppings were not evenly distributed. Power pans were not used to bake pan crusts. Baking disks were not used to bake original crust. When baking, bubbles were not popped as needed. Other:

  • Skins were not properly docked. (Proper docking: 1 - 2 passes over the entire skin).
  • Sauce and cheese were not spread to the edge of the crust (Original Crust)
  • Scales were not used to weigh toppings.
  • Toppings were not evenly distributed.
  • Power pans were not used to bake pan crusts.
  • Baking disks were not used to bake original crust.
  • When baking, bubbles were not popped as needed.
  • Other:

Product Packaging

• Were all Brand Standard packaging items being used?

  Yes

  No

• The following Brand Standard Packaging items were not being used:

  Select RTP Logo Cup offered in 12oz RTP Logo Cup offered in 22oz Lid Napkin Straw RTP Logo Pizza Box available in all sizes Pizza Box inserts Soufflé Cup 2oz and 5oz with Lid Salad Container – Individual (7"), Family (9") and Party Pack (12") sizes Logo Bag Tamper Evident Labels RTP Logo Plates

  • RTP Logo Cup offered in 12oz
  • RTP Logo Cup offered in 22oz
  • Lid
  • Napkin
  • Straw
  • RTP Logo Pizza Box available in all sizes
  • Pizza Box inserts
  • Soufflé Cup 2oz and 5oz with Lid
  • Salad Container – Individual (7"), Family (9") and Party Pack (12") sizes
  • Logo Bag
  • Tamper Evident Labels
  • RTP Logo Plates

Delivery

• Was delivery available during all open hours of operation?

  Yes

  No

• Did the delivery driver verify the accuracy of the order prior to leaving the restaurant?

  Yes

  No

• Were car toppers/car wraps and delivery cars clean and well maintained?

  Yes

  No

• Were the delivery bags clean, presentable, well maintained, organized, and stacked neatly? Was the VacPac Vacuum Panels inside the delivery bags free of damage and not bent?

  Yes

  No

Restaurant Cleanliness

• Were cleaning checklists available and being used?

  Yes

  No

• Was the exterior of the restaurant clean, litter-free, and inviting?

  Yes

  No

• The following areas need improvement:

  Select Parking lot in front of restaurant and sidewalks were not clean and free of litter and debris. Sidewalks were not clean, and free of litter. Landscaping was not clean and well maintained. Awnings and sign faces were not clean and free of dirt and grime. Outdoor furniture was not clean, well maintained, and free of food particles, dirt, and grime. Door frames, window frames and windows were not clean and dust free. Windows were not free of fingerprints, smudges, and other marks. See Notes Below:

  • Parking lot in front of restaurant and sidewalks were not clean and free of litter and debris.
  • Sidewalks were not clean, and free of litter.
  • Landscaping was not clean and well maintained.
  • Awnings and sign faces were not clean and free of dirt and grime.
  • Outdoor furniture was not clean, well maintained, and free of food particles, dirt, and grime.
  • Door frames, window frames and windows were not clean and dust free.
  • Windows were not free of fingerprints, smudges, and other marks.
  • See Notes Below:

• Was the front counter clean, dust free and neatly organized?

  Yes

  No

• The following areas need improvement:

  Select The front counter was not free of clutter, clean and free of dust. POS System and area around the POS were not clean and free of dust. Cookie merchandising display was not clean, neatly organized, free of fingerprints, and food particles. Pizza warmer was not clean, free of grime and food particles The items on the counter were not neatly organized.

  • The front counter was not free of clutter, clean and free of dust.
  • POS System and area around the POS were not clean and free of dust.
  • Cookie merchandising display was not clean, neatly organized, free of fingerprints, and food particles.
  • Pizza warmer was not clean, free of grime and food particles
  • The items on the counter were not neatly organized.

• Was the dining room clean and neatly organized?

  Yes

  No

• The following areas need improvement:

  Select Customer entrance door was not clean. Dining room glass was not clean and free of smudges (90%+). Floors, baseboards, ceilings, and walls were not clean and free of food particles, grime, and debris. Tables, chairs, highchairs, benches, and booths were not clean and free of food particles, grime, and debris. Plants were not clean and free of food particles, grime, and debris. Trash receptacles were not clean inside and out. Trash cans were not lined. Trash can liners did not properly fit the trash cans. Trash cans were not emptied as needed.

  • Customer entrance door was not clean. Dining room glass was not clean and free of smudges (90%+).
  • Floors, baseboards, ceilings, and walls were not clean and free of food particles, grime, and debris.
  • Tables, chairs, highchairs, benches, and booths were not clean and free of food particles, grime, and debris.
  • Plants were not clean and free of food particles, grime, and debris.
  • Trash receptacles were not clean inside and out.
  • Trash cans were not lined.
  • Trash can liners did not properly fit the trash cans.
  • Trash cans were not emptied as needed.

• Were the soda dispenser (Pepsi Machine) and soda cooler clean, neat, organized and well-stocked?

  Yes

  No

  N/A

• The following areas need improvement:

  Select Soda Dispenser, counter around soda dispenser, and ice machine were not clean. Nozzles and nozzle housing were not clean and free of sticky residue. The drip tray and back splash were not clean and free of sticky residue, mold, and slime. Bottled beverage cooler was not clean inside and out. The glass on the bottled beverage cooler was not smudge free. The exterior of the soda dispenser was not free of dust and grime. See Notes Below:

  • Soda Dispenser, counter around soda dispenser, and ice machine were not clean.
  • Nozzles and nozzle housing were not clean and free of sticky residue.
  • The drip tray and back splash were not clean and free of sticky residue, mold, and slime.
  • Bottled beverage cooler was not clean inside and out.
  • The glass on the bottled beverage cooler was not smudge free.
  • The exterior of the soda dispenser was not free of dust and grime.
  • See Notes Below:

• Were the beer taps and area around the taps (beer wall) clean, neat, organized and well stocked?

  Yes

  No

  N/A

• The following areas need improvement:

  Select Beer Taps were not cleaned and free of residue. Beer lines were not properly cleaned and maintained. Beer wall and tap counter were not clean and free of residue Drain and grates were not clean and free of residue. See Notes Below:

  • Beer Taps were not cleaned and free of residue.
  • Beer lines were not properly cleaned and maintained.
  • Beer wall and tap counter were not clean and free of residue
  • Drain and grates were not clean and free of residue.
  • See Notes Below:

• Was the back of the house clean, neat, and organized?

  Yes

  No

• The following areas need improvement:

  Select Freezer interior and exterior was not clean, free of food particles and well organized. Refrigerator interior and exterior were not clean. Floors in the were not clean and free of debris. The products stored in the refrigerator were not well organized. Make table interior and exterior were not clean. All sinks are clean and free from grease and grime build up. Food storage containers are clean, and not stained. Backroom: storage and prep areas (floors, walls, floor drains and storage shelves) are clean, and well organized. Prep table, slicer, scales, and can openers, are clean and free of food particles. Grease trap has been cleaned and maintained as needed. Cut and wrap station is clean, neat, and organized. Cut and wrap station is clean and sanitized during non-peak periods. All utensils are clean and properly stored between peak periods. Walls throughout need to be clean and free of debris. See Notes Below:

  • Freezer interior and exterior was not clean, free of food particles and well organized.
  • Refrigerator interior and exterior were not clean.
  • Floors in the were not clean and free of debris.
  • The products stored in the refrigerator were not well organized.
  • Make table interior and exterior were not clean.
  • All sinks are clean and free from grease and grime build up.
  • Food storage containers are clean, and not stained.
  • Backroom: storage and prep areas (floors, walls, floor drains and storage shelves) are clean, and well organized.
  • Prep table, slicer, scales, and can openers, are clean and free of food particles.
  • Grease trap has been cleaned and maintained as needed.
  • Cut and wrap station is clean, neat, and organized. Cut and wrap station is clean and sanitized during non-peak periods. All utensils are clean and properly stored between peak periods.
  • Walls throughout need to be clean and free of debris.
  • See Notes Below:

• Was the dough room clean, neat and organized?

  Yes

  No

• The following areas need improvement:

  Select Dough room was not clean and organized. Dough table did not show evidence of daily cleaning. Dough table was not scraped and washed daily to prevent bacterial growth. There was excess flour on walls, lighting fixtures, vents, ceiling, or equipment. Cutting rings, scales, knives, and scrappers did not show evidence of daily cleaning. Dough bowl did not show evidence of daily cleaning. See Notes Below:

  • Dough room was not clean and organized.
  • Dough table did not show evidence of daily cleaning.
  • Dough table was not scraped and washed daily to prevent bacterial growth.
  • There was excess flour on walls, lighting fixtures, vents, ceiling, or equipment.
  • Cutting rings, scales, knives, and scrappers did not show evidence of daily cleaning.
  • Dough bowl did not show evidence of daily cleaning.
  • See Notes Below:

• Was the oven clean?

  Yes

  No

• The following areas need improvement:

  Select Oven (interior and exterior) were not clean and free of buildup The exterior of the oven did not show evidence of being wiped down daily. Crumb tray and conveyor belts did not show evidence of being brushed daily. Fingers did not show evidence of being cleaned weekly and should not exhibit buildup excessive enough to inhibit airflow. The oven was being used to store items. See Notes Below:

  • Oven (interior and exterior) were not clean and free of buildup
  • The exterior of the oven did not show evidence of being wiped down daily.
  • Crumb tray and conveyor belts did not show evidence of being brushed daily.
  • Fingers did not show evidence of being cleaned weekly and should not exhibit buildup excessive enough to inhibit airflow.
  • The oven was being used to store items.
  • See Notes Below:

• Were the restrooms clean, neat, properly stocked, and organized?

  Yes

  No

  N/A

• The following areas need improvement:

  Select Both Men's and Women's Restroom was not free of unpleasant odor. Mirror, sink, toilet, urinal, and baby changing stations were not clean and in good repair. Hot water was not available. Partitions, door locks, dispensers, etc. were not clean and in good repair. Ceiling, vent covers, and lights were not clean and in good repair. Walls, doors, and door handles were clean and in good repair. Cleaning products and tools were stored in the stalls or in the sight of the customer. Toilet Paper, trash can, soap and single-use towels or hot-air blowers were not available. Toilet Paper, trash can, soap and single-use towels are properly stored in dispensers. See Notes:

  • Both Men's and Women's Restroom was not free of unpleasant odor.
  • Mirror, sink, toilet, urinal, and baby changing stations were not clean and in good repair.
  • Hot water was not available.
  • Partitions, door locks, dispensers, etc. were not clean and in good repair.
  • Ceiling, vent covers, and lights were not clean and in good repair.
  • Walls, doors, and door handles were clean and in good repair.
  • Cleaning products and tools were stored in the stalls or in the sight of the customer.
  • Toilet Paper, trash can, soap and single-use towels or hot-air blowers were not available.
  • Toilet Paper, trash can, soap and single-use towels are properly stored in dispensers.
  • See Notes:

• Was the store front signage in good condition?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Was the independent ownership signage posted and viewable to public?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Was flooring without stains, holes, worn spots, frayed areas/edges, cracked or missing tiles and in overall good condition?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Were all painted areas in good repair, generally free of scrapes and marks, and meets specifications?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Was the Approved POS system properly installed and in good working order?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Were all tables, chairs, and booths the same style and in good repair?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Were ceiling tiles in good repair and matching?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Were bathrooms well maintained and in good repair?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Was the exterior paint and façade in good condition?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Was the restaurant free of graffiti and vandalism?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Was all equipment well maintained and properly functioning?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

• Were all glass surfaces in good condition without any cracks or holes?

  Select Yes In Good Condition Needs Attention Needs Immediate Follow-Up *See Action Plan

  • Yes
  • In Good Condition
  • Needs Attention
  • Needs Immediate Follow-Up *See Action Plan

Summary and Operations Action Plans

• Summary and Operations Action Plan: Suggested Action Steps