Information

  • Store

  • Select date

  • Manager In Charge

  • Store Manager

  • Evaluator Name

  • Hot Bag Count

  • Store Photo:

Product

Great Pizzas

  • Pizza 1 Rim, Rise - Size - Portion - Placement - Bake. 4pts

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  • Pizza 2 Rim, Rise - Size - Portion - Placement - Bake. 4pts

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  • Pizza 3 Rim, Rise - Size - Portion - Placement - Bake. 4pts

  • Add media

  • Pizza 4 Rim, Rise - Size - Portion - Placement - Bake. 4pts

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  • Pizza 5 (Cut Test) Rim, Rise - Size - Portion - Placement - Bake. 4pts

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  • Dough Properly Managed. 5pts

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  • All products within shelf life. 3pts

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  • Thin Crust / Pan properly prepared. 1pt

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  • Bread Products Properly Prepared. 2pts

  • Add media

  • All Sides Properly Prepared. 1pt

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  • Approved Product Procedure. 2pts

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  • Adequate PRP to handle expected sales volume. 2pts

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Service

  • Delivered on Time (DOT). 15pts

  • Actual DOT:

  • Out the Door (OTD)

  • Singles

  • 3+

  • Load Time. 5pts

  • Actual Load:

  • Ultimate Question. 5pts

  • WOW Greeting. 2pts

  • WOW Driver at the Door. 2pts

WOW The concern. 3pts

  • Apologise

  • Give them what they want

  • Give them something extra

Image

  • Team Members in Proper Uniform Attire. 3pts

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  • Grooming Standards Maintained. 3pts

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  • Store Interior Clean and in Good Repair. 3pts

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  • Baking Equipment Clean and in Good Repair. 2pts

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  • Walk-in Clean and Working Properly. 1pt

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  • Makelines Clean and in Good Repair. 1pt

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  • Hot Bags Clean, Functioning and in Good Repair. 2pts

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  • Outside Entry Area Clean. 2pts

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  • Customer Area and Customer View Clean and in Good Repair Outside. 3pts

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  • Signage and Menu board current, displayed correctly, clean & in good repair. 1pt

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  • Delivery Vehicles Represent a Positive Brand Image. 1pt

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Safety and Security Section

  • Team Members adhering to safety procedures. 1pt

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  • Caller Identification (Caller ID) and Security Callbacks Made. 1pt

  • Front till in compliance with maximum <$75. 1pt

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  • Safe Utilized, Secure and In good repair. 1pt

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  • Safety Belts/Equipment in Use and Driving Safely. 1pt

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Sanitation

  • Proper hand washing Procedures. 1pt

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  • Food Contact surfaces sanitised. 1pt

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  • Refrigeration and proper temperatures maintained. 3pts

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Extreme Violations Section

  • Dough: sheeted in use / Extremely under proofed / Expired 5+ days

  • Multiple expired products (non-dough) (5+ items)

  • Temperatures: Makeline / Walkin +50f

  • Extremely dirty store / store in extreme disrepair

  • Extreme grooming / uniform issues

  • Other extreme violations

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.