SBF Foods LLC

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Building Appeal (Exterior / Interior )

• Parking lot clean DT window area clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Guest Service

• Was the greeting within 5 seconds

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Employees are hustling

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Operational Systems

• WSP being followed : chart posted and in use

  Yes

  No

  N/A

• Restaurant properly staffed for sales

  Yes

  No

  N/A

• Do the employees know their PRIMARY and SECONDARY Duties

  Yes

  No

  N/A

• Management in position 3,6 or 8

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Management communicating with and coaching employees

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is schedule properly done and accurate for sales volume

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are new employees being schedule with manager

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the prep list being used and available for review

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Any evidence of resetting timers

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Security / Internal audit

• Back door closed and secured

  Yes

  No

  N/A

• Cashier performance is posted with appropriate comments

  Yes

  No

  N/A

• Cash Handling Procedures followed

  Yes

  No

  N/A

• Coupons are being audited

  Yes

  No

  N/A

• Safes are locked

  Yes

  No

  N/A

• Manager safes balance out ( not short)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the SAFETY calendar and book up to date

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the employee room clean and organized

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

HACCP Systems

• Review HACCP book for missing information and noted corrective action

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A