Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Building Appeal (Exterior / Interior )

  • Parking lot clean DT window area clean

  • Landscaping well groomed and maintained around building and pole sign.

  • POP -Current and in good condition (keep a POP matrix layout with you)

  • Lighting fully functional: Open Signs are ON, Overall visibility, Menu boards clean, T -bars in place , all numbers aligned , ALL lights working ,Directional signs , OCS working, Dining room lights

  • Dining room clean , restrooms clean and stocked & drink area is clean and stocked Tables bussed, Floors clean, Baseboards clean, Ceiling /vents /light diffusers clean, garbage less than 1/2 full

  • Guest view of kitchen area clean (DT& Front Counter)

  • Are cleaning routines posted and used: 2 minute drill, weekly cleaning assignments , before anyone takes a break a cleaning task MUST be performed

Guest Service

  • Was the greeting within 5 seconds

  • Did the employee use their name in the greeting, did the employee use SMART selling, did the employee asked " Do I have your order correct on the screen?

  • Did the employee greet you within 5 seconds at the window ? Was the order read back before collecting payment? Was the order repeated when handed out? Did the employee thank you and invite you back?

  • Guest Service employees in their position at counter and DT/to greet guest

  • Guest Service employees greeting guest immediately at the DT & Counter

  • Employees are hustling

  • Guest Service employees providing the 4 non -negotiable at DT

  • All employees meeting uniform and grooming standards : shirts tucked in , black slacks, name tags, no fake nails , nail polish or facial piercings, earrings or rings with stones

  • Employees understand and use the C.A.R.E model ( YES to the guest) to solve problems

  • All cashiers smart selling ( upgrading combos, suggesting desserts )

Operational Systems

  • WSP being followed : chart posted and in use

  • Restaurant properly staffed for sales

  • Do the employees know their PRIMARY and SECONDARY Duties

  • Management in position 3,6 or 8

  • Pre-rush checklist being used, All stations stocked properly

  • Management communicating with and coaching employees

  • S.O.S goals for the day being met on DT and Front Counter

  • Using build to charts at fryer and grill, Marking them off every 30 minutes , Fryer items are being pre-portion as required

  • Are employees properly certified and up to date on CBT and OJT

  • Is schedule properly done and accurate for sales volume

  • Are breaks being assigned and using color coding ( specially training).

  • Are new employees being schedule with manager

  • Is schedule done and posted by Friday 5:00pm

  • Is the sales forecast within 2% or reasonable based on history? Are scheduled hours at or below guide hours ? Are the luch/dinner hours at or +1 of guid

  • Does food order appear correct for volume, is the transfer application being used

  • Is the prep list being used and available for review

  • Is the destroyed food being tracked by shift and entered daily

  • WIC/WIF clean and organized, all items stored correctly and within shelf life

  • Are ALL items in the dry storage stored correctly and within shelf life

  • Is FIFO (Fist In First Out) being used for ALL frozen, refrigerated and dry products?

Product Quality

  • Do the tacos meet the acceptable darkness? Is there a proper amount of lettuce and sauce on the taco? Is the cheese placement correct?

  • Holding systems are being used properly ( HCU / PHC /UHC)

  • Cooking procedures are being followed ( lane placement , timers , use of sear tools ,tongs & final flip)

  • Any evidence of resetting timers

  • All products available ( shakes, smoothies, salads and NEW products)

  • Are toasters properly maintain ( release sheets, filters, spatulas). Is bread properly toasted

  • Proper fryer cooking of products , oil quality acceptable , fryers free of build up, skimming is done every 15 minutes

  • Employees are knowledgeable of current /new products , able to answer new products questions and describe items

Security / Internal audit

  • Back door closed and secured

  • Cashier performance is posted with appropriate comments

  • Cash Handling Procedures followed

  • Coupons are being audited

  • Safes are locked

  • Manager safes balance out ( not short)

  • Full Store Audit shows proper amount of cash, including closing ALL cashiers drawers ( full store audit)

  • Office is clean and organized / Camera system working and set at the correct time

  • Is the SAFETY calendar and book up to date

  • ALL required documents are posted in the communication board : SAP report, Most recent VOG report, Weekly VOG comments, S.O.S daily tracking report

  • Is the employee room clean and organized

  • Are ALL personal food and drinks stored in a proper designated area

  • Is the prep are clean and organized? Are all the dishes put away clean

HACCP Systems

  • Review HACCP book for missing information and noted corrective action

  • Hand washing timer is on , if off corrective action is taken immediately

  • Final Flip and visual check on ALL hamburger patties are performed correctly and consistently

  • All employees inside the restaurant wash their hands within 15 minutes of the timer going off, Timer is reset immediately

  • PIC was able to answer one knowledge question correctly ( Food Safety Corrective Action)

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.