Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Safety and Security Standards

  • Restaurant is free of conditions that might injure a guest or cause property damage. (tripping hazards, sharp objects, excessive water, ETC.) (4 points)

  • Restaurant is free of conditions that might injure a employee. (tripping or slipping hazards, sharp objects, improper storage, ETC.)(4 points)

  • Back door is in good condition. (hinges, locks and secures, not left open and unattended) (2 points)

  • All guest doors have working locks and "dogging" pins. (lock and jerk on door to see if it remains closed) (2 points)

  • All guest doorways have a non skid, water absorbing door mat, and it is in good condition. (curling edges trimmed as needed) (2 points)

  • Self serve drink area has a spill containing floor mat, and it is reasonably clean and in good condition. (2 points)

  • Two wet floor signs are available and are; reasonably clean, in good condition, and used when floors are wet. (2 points)

  • All security monitors working, focused and in proper direction. Service areas and office monitors in working conditions. (2 points)

  • All money is kept secured (no money is left unattended and/or unsecured.) safe is kept locked when in attended. (2 points)

  • All active cash drawers have less than $250 in them. (count the bills in the tray/drawer only) (2 points)

  • POS keys and manager cards and codes are secured. (ask if employees know, keys and cards not shared or left for anyone's access) (2 points)

  • One person per register. (check to make sure logged on person is only person using the register) (2 points)

  • Counterfeit prevention equipment(lights, markers, ETC.) is in working condition and that we have a policy to use the equipment (ask cashiers) (2 points)

  • VTP hours of operation, employee break rules,and policy posters are posted in a location allowing all employees to view them. (2 points)

  • Drive thru window closes, locks securely, and remains closed when not in use. (2 points)

  • First aid kit is stocked with ALL of the items listed on the card (kit is mounted on the wall, with all items available to employees as needed) (2 points)

  • Grill flu cleaning tool is available and grill flu is maintained free of excess carbon buildup. (2 points)

  • Personal protection equipment ( vinyl safety apron, heavy duty safety gloves, eye goggles/glasses, back support belt, grease bucket with lid) is available to employees and is in good condition. All equipment should be used if activities being done warrant usage. Auditor must watch security video to verify if safety equipment is in use. (4 points)

  • Fire extinguishers available, accessible, charged, and have up to date service tag. (Add service dates to comments) (1 year) (3 points)

  • Fire extinguisher #1

  • Fire extinguisher #2

  • Fire extinguisher #3

  • Fire extinguisher #4

  • Fire extinguisher #5

  • Both fryer and grill hood extinguishing systems are charged, and have up to date service tag. (enter service dates in comments) (6 months) (2 points)

  • Grill

  • Fryer

  • Ask team members how to activate the hood extinguishing system. (ask one fryer and one grill team member....(do not activate) (2 points)

  • Hot water heater is set below 125 degrees, door is easily accessed and there is nothing stored nearby that could be a fire hazard. (2 points)

  • Electrical panels are not blocked, they must be easily accessible (minimum of 18 inches of clearance). No uncovered breaker slots. (2 points)

  • C02 cylinders a securely chained to the wall. (2 points)

  • Federal and state labor posters are displayed and appropriate information filled in. (2 points)

  • Workers comp posters (4) and current monthly safety meeting poster are posted so that all employees can easily see them. (2 points)

  • MSDS book is available and accessible to employees (ask a team leader to show you where it is). (2 points)

  • Red Safety Binder is available and the person in charge has basic knowledge and purpose of book. (2 points)

  • Ask team leader knowledge questions: (2 points)<br>#1. What do you do if there is an employee injury? <br> Answer: get red safety binder and follow instructions<br>#2. Who do you call if any employee or guest is injured? <br> Answer: call the manager, area coach, and kellie as soon as possible.<br>#3. What information is needed if a guest is injured?<br> Answer: who (including phone number), what, when, where, witnesses

  • Walk-in refrigerator/freezer doors are in good condition. Hinges and handles are not cracked or loose. (2 points)

  • Walk-in refrigerator/freezer floors are in good condition. (no ice buildup or missing floor/cove tiles) (2 points)

  • Shift leader cash fund has tracking/transfer sheet showing continuous tracking for the last 5 days. (3 points)

  • Manager safe has extra digital thermometer (working) and emergency deposit slips. (2 points)

  • Manager safe has daily audit form showing continuous tracking for the last 5 days. (3 points)

Employee files

  • Employee files are kept in a LOCKED cabinet.

  • Every employee has a file in the restaurant. (3 points)

Cash audit

  • Manager safe =

  • Shift leader safe =

  • Cash drawers =

  • Drawer 1

  • Drawer 2

  • Drawer 3

  • Drawer 4

  • Other safe =

  • Other money =

  • Total cash =

  • Stand Bank = $2500.00

  • Cash over/short =

  • Cash audit must be less then $15.00 +/-

First Aid Required items

  • Alcohol wipes

  • Antibiotic ointment

  • Burn cream

  • Eye wash

  • Bandage compress 3"

  • Gauze pads 3" x 3"

  • Bandage compress 4"

  • Gauze compress 3" x 3"

  • Ice pack

  • Bandage tape

  • Scissors

  • Forceps

  • Adhesive bandage : blue fingertip

  • Adhesive bandage: blue 1" x 3"

  • Adhesive bandage: blue knuckle

Results

  • Safety and Security Standards overall score

  • Safety and Security Standards pass =90%. Less then 90% = fail

Additional information

  • Comments:

Signatures

  • Auditor signature

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