Shift Certification (Area 22 TEST)

• Site conducted

  Select

• LAS Trainee being certified

Opening Certification

• Who is completing the certification?

• Conducted on

  Date

Closing Certification

• Who is completing the certification?

• Conducted on

  Date

• Has the MIC obtained First Aid certificate?

  Yes

  No

• When are they booked in to get it?

  Date

• Has the MIC obtained Food Safety certificate?

  Yes

  No

• Has the MIC completed all of their LAS modules and uploaded evidence?

  Yes

  No

Before Opening the Restaurant

• Did MIC Complete cash management process, verify safe and set up tills?

  Yes

  No

• Did MIC Conduct AM inventory count and investigate large variances?

  Yes

  No

• Did MIC Print prep guide and calculate prep needs for the opening shift?

  Yes

  No

After Opening the Restaurant (Before Peak, 11AM)

• Complete this section before proceeding to the next section

TRED Completed to standard?

• Date is correct?

  Yes

  No

• Are Targets Set: Sales, SWS, VOC, Shift Goals?

  Yes

  No

• Rush and Equipment ready for peak?

  Yes

  No

• Is deployment filled in following guidelines?

  Yes

  No

• Did MIC Complete DFSC?

  Yes

  No

Does MIC Assess zone touchpoints?

• Front Counter

  Yes

  No

• Drive-Thru

  Yes

  No

• On the Line

  Yes

  No

• Frying and Prep

  Yes

  No

• Were any of the above questions answered "No"?

  No

  Yes

• Discuss opportunities with MIC before peak

• Notes

• MIC Acknowledgement

  Sign

Talk into position, Talk out of position

• Did MIC TIPTOP team members?

  Yes

  No

• Did MIC set targets for TM when talking into position?

  Yes

  No

• Did MIC check in with TMs checking progress on targets?

  Yes

  No

• Did MIC include safety in TIPTOP?

  Yes

  No

• Did MIC provide recognition/coaching when talking out of position?

  Yes

  No

Food Safety Check

• Team Members are not observed working with symptoms of illness or infection?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are proper hand washing procedure followed? (Consider At Standard if it is coached)

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are COLD temperature controlled for safety foods held under 5 degrees?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are HOT temperature controlled for safety foods held above 57 degrees?

  At Standard

  Secondary

• Are TIME controlled for safety foods using ONLY time for safety documented and held within four hour time?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Is food cooked to above 74 degrees and recorded on cook chart?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are Spoiled foods or ingredients NOT IN USE and for sale?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are cross contamination or conditions that could lead to cross contamination not present?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are sinks and buckets held at proper sanitizer concentration and are test strips available?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Is Prep guide is used and initialled by MIC?

  Yes

  No

Safety and Security

• Are backdoor procedures followed?

  Yes

  No

  N/A

• Is safe always locked when not in use, no cash is left unattended outside of safe?

  Yes

  No

• Has everyone on shift completed this periods SSB

  Yes

  No

Administration and Demonstration

• Can MIC pull up certification report and show all employees on shift have the required certifications complete (14 and 90 days)?

  Yes

  No

• Can MIC explain the importance of the DFSC?

  Yes

  No

• Can MIC explain 3 different ways an employee can trigger overtime?

  Yes

  No

• Can MIC demonstrate thermometre calibration?

  Yes

  No

• Can MIC locate and explain the Safety Data Sheet (SDS)?

  Yes

  No

• Can MIC explain where to go or what to do in the case of an evacuation or bomb threat?

  Yes

  No

• Can MIC physically access the allergen information or pull it up and print it from TacoNet?

  Yes

  No

• Can MIC explain the purpose and benefits of the prep guide?

  Yes

  No

• Does MIC knows how many hours does an employee works before they are entitled to a rest pause (10 minute break)?

  Yes

  No

• Does MIC knows how many hours does an employee works before they are entitled to a meal break (30 minute break)?

  Yes

  No

• Can MIC locate the employee enterprise agreement?

  Yes

  No

• Can MIC log a MEX job?

  Yes

  No

• MEX an item as a demonstration, if it is not needed, delete it

• Can MIC can log a helpdesk job?

  Yes

  No

• Helpdesk an item as a demonstration, if it is not needed, delete it

• Does MIC know who ASL is and how/when they need to contact them?

  Yes

  No

• Does MIC have a DoneSafe account and can demonstrate how to record an incident?

  Yes

  No

• DoneSafe an incident as a demonstration, and contact ASL to have it removed

• Does MIC have a DoneSafe account and can demonstrate how to record a hazard?

  Yes

  No

• DoneSafe a hazard as a demonstration, and contact ASL to have it removed

• Has the LAS Trainee sucessfully opened the store without significant errors?

  Yes

  No

• Did the MIC changeover tills?

  Yes

  No

• Did the MIC investigate any cash variances?

  Yes

  No

• Did the MIC assign and change tills properly without causing delays?

  Yes

  No

• Did the MIC deposit drops properly?

  Yes

  No

• Did the MIC complete the safe count with the closing MIC?

  Yes

  No

• Did the MIC complete all thawing to standard?

  Yes

  No

• Did the MIC complete all the orders before leaving?

  Yes

  No

  N/A

• Did the MIC review and update TRED board for PM shift?

  Yes

  No

• Did the MIC complete the changeover count and investigate large variances?

  Yes

  No

• Did the MIC ensure all dishes were cleared and sink was set up for PM shift?

  Yes

  No

• END OF OPENING CERTIFICATION - PROCEED TO LAST PAGE TO SIGN OFF

• Is the LAS Trainee closing the store today?

  Yes

  No

• If you were the MIC, would you consider the changeover satisfactory? Would you let the opening MIC leave their shift?

  Yes

  No

• Did the LAS Trainee hold opening manager accountable to changeover and keep them back until work is completed?

  Yes

  No

• Give the MIC up to 1 hour to finish DFSC and take over to correct any discrepancies before continuing with the rest of this page

• Has MIC completed DFSC?

  Yes

  No

• Complete a Food Safety self CORE

• What result did the MIC recieve for the FS audit?

  At Standard

  Underperforming

• Complete a Operations CORE (If you order food, order a box and save it for later in the certification)

• What result did the MIC recieve for the OPS Audit?

  At Standard

  Underperforming

• Review results with MIC

• Is the TRED board set up correctly following deployment guidelines?

  Yes

  No

Assess Zone Touchpoints

• Would you consider Front Counter set up for success?

  Yes

  No

• Would you consider Drive-Thru set up for success?

  Yes

  No

• Would you consider The Line set up for success?

  Yes

  No

• Would you consider Fry and Prep set up for success?

  Yes

  No

Speed With Service

• Every Hour throughout peak, check DT hourly average?

• At 6PM check speed from 5:00-6:00 what is the result?

  AT: <3:00

  OT: 3:00-3:29

  BT:<3:30

• At 7PM check speed from 6:00-7:00 what is the result?

  AT: <3:00

  OT: 3:00-3:29

  BT:<3:30

• At 8PM check speed from 7:00-8:00 what is the result?

  AT: <3:00

  OT: 3:00-3:29

  BT:<3:30

• Are TMs pushing for VOC responses?

  Yes

  No

• Is MIC following up and coaching?

  Yes

  No

• Is MIC addressing bottlenecks if there are any?

  Yes

  No

  N/A

Product Management

• Did the MIC run out of product?

  No

  Yes

• What did they run out of?

  Select Beef Chicken Beans Salads Sauces

  • Beef
  • Chicken
  • Beans
  • Salads
  • Sauces

• Is the team comunicating with the Fry TM to prevent runouts?

  Yes

  No

• Is MIC actively coaching the team on communicating?

  Yes

  No

• Is MIC providing feedback on portioning?

  Yes

  No

  N/A

• Is MIC enforcing OYZ to maintain a clean store?

  Yes

  No

Placing an order

• Place a box meal online (Or Dine In with a number) and see if quality standards are met

• Did you recieve what you ordered?

  Yes

  No

• Did the order come in a box?

  Yes

  No

• Was the burrito wrapped correctly with a smile, and meet weight standards?

  Yes

  No

• Was the taco full, craveable and meet weight standards?

  Yes

  No

• Were extras provided in the box?

  Yes

  No

Food Safety Check

• Team Members are not observed working with symptoms of illness or infection

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are proper hand washing procedure followed? (Consider At Standard if it is coached)

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are COLD temperature controlled for safety foods held under 5 degrees?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are HOT temperature controlled for safety foods held above 57 degrees?

  At Standard

  Secondary

• Are TIME controlled for safety foods using ONLY time for safety documented and held within four hour time?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Is food that must be cooked to above 74 degrees and recorded on cook chart?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are Spoiled foods or ingredients are NOT IN USE and for sale

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are cross contamination or conditions that could lead to cross contamination not present?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Are proper sanitizer sink and buckets concentration and test strips available?

  At Standard

  Significant

• Inform the trainee that there was a significant food safety breach, at this time they cannot proceed with their certification and the certifier will need to step in and take over for the remainder of the shift. They will have their certification re-booked for another date.

• Is prep guide is used and initialled by MIC?

  Yes

  No

Closing The Restaurant

• Did the MIC compromise food safety throughout closing the restaurant?

  No

  Yes

• Did the MIC compromise the customer experience throughout closing the restaurant?

  No

  Yes

• Did the MIC deligate out closing tasks/checklists to closing team?

  Yes

  No

• Did the MIC check and actions any emails from the day (including closing complaints)?

  Yes

  No

• Did the MIC check if any additional thawing was needed?

  Yes

  No

• Did the MIC complete the workflow for the day?

  Yes

  No

• Did the MIC complete a final food safety walk, discarding any OOD product and recording it into MMX?

  Yes

  No

• Did the MIC verify carryover was completed to standard?

  Yes

  No

• Did the MIC verify that Fry was closed to standard?

  Yes

  No

• Did the MIC verify that Dining room was closed to standard?

  Yes

  No

• Did the MIC complete a closing security walk when locking the front door, checking restrooms and patio (if applicable)?

  Yes

  No

After Close

• Did the MIC verify that washup and BOH close was completed to standard?

  Yes

  No

• Did the MIC verify that Line was closed to standard?

  Yes

  No

• Did the MIC complete the closing count and investigate large variances?

  Yes

  No

• Did the MIC complete cash management process, verify safe and reconcile tills?

  Yes

  No

• Did the MIC communicate any issues to the opening manager (if applicable)?

  Yes

  No

  N/a

• Did the MIC conduct a final security walk, turn off lights and equipment and set alarm before leaving the store?

  Yes

  No

Opening Certification

• LAS Trainee passed Cerification

  Yes

  No

• Certifier

  Sign

• Comments from shift

Closing Certification

• LAS Trainee passed Certification

  Yes

  No

• Certifier

  Sign

• Comments from shift

• Comments have been discussed with the trainee and they are ready to be certified

  Certified

  More Training Needed

• LAS Trainee

  Sign