Shift Management Verification "The Power Of Production"

• Shift Management Verification "The Power Of Production"

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOOD SAFETY

• Food safety checklist & beef integrity completed properly {Beef temperatures should be between 160°-170° F}

  Yes

  No

  N/A

• Code dates/product rotation checked

  Yes

  No

  N/A

• Secondary code dates on all products as required

  Yes

  No

  N/A

• Clean White Towel buckets checked and documented every 2 hours/changed every 4 hours {Towels in<br>circulation: 72/48}

  Yes

  No

  N/A

• Hand-washing completed and documented every 60 minutes

  Yes

  No

  N/A

• Overall Food Safety Acceptable {All items must be marked “Yes”}

  Yes

  No

  N/A

Shift Preparation

• Dynamic Shift Position Guide Completed 5 Days in Advanced & Employees on the floor positioned as<br>per the DSPG

  Yes

  No

  N/A

• Pre-Shift Checklist Completed at 100% by physically verifying every item in the list {Correct Symbols<br>must be used: X/N/T)

  Yes

  No

  N/A

• Targets Set & Communicated / Progress Monitored & Reported to all employees every hour during the<br>shift {Ask several employees}

  Yes

  No

  N/A

• Opportunities identified while completed the Pre-Shift Checklist are prioritized and corrective actions<br>taken

  Yes

  No

  N/A

• All Equipment working properly {Service/Production/Walk-in Freezer and Refrigerator}

  Yes

  No

  N/A

• All employees aware of their secondary responsibilities

  Yes

  No

  N/A

• Dynamic Shift Position Guide Updated every Hour to Track: Sales / TC’s / Targets / Employee’s Breaks

  Yes

  No

  N/A

• Stock levels in all areas of the restaurant are in accordance to the R2D2 Charts {24/2 Principles in<br>Place}

  Yes

  No

  N/A

Quality

• Final Product Meet McDonald’s Gold Standards (Hot/Fresh/Neatly Assembled/Steamed or Toasted<br>Correctly)

  Yes

  No

  N/A

• Hash Brown / Fries: Hot/Fresh/Good Flavor/Properly Salted/Golden Brown

  Yes

  No

  N/A

• Beverage Properly Prepared {McCafe/Blended Ice/Coffee/Orange Juice/Soft Drink}

  Yes

  No

  N/A

• Desserts Properly Prepared and with-in Holding Time

  Yes

  No

  N/A

• Vertical Cabinet Management Principles in Place & employees are able explain them

  Yes

  No

  N/A

• Cabinet Charts updated / Properly Placed & used

  Yes

  No

  N/A

• UHC’s Holding times monitored

  Yes

  No

  N/A

• Batch Cooking Procedures in Place and resulting in minimum waste {Less product being cooked more<br>often}

  Yes

  No

  N/A

• Raw Product/Buns with-in Code dates & Secondary Shelf Life Marked Including tempering

  Yes

  No

  N/A

• Prep Person Schedule is used & Managers Follow up on the process

  Yes

  No

  N/A

Service

• Drive Thru & Front Counter Back to Basics Order Taking Procedures Followed

  Yes

  No

  N/A

• Order Taker Suggesting Sell

  Yes

  No

  N/A

• Correct Order Assembling Procedures Followed at the Drive Thru & Front Counter

  Yes

  No

  N/A

• Employees being Friendly {Smiles/Eye Contact/Courteous/Helpful/Sense of Urgency}

  Yes

  No

  N/A

• Orders accuracy met including condiments/Napkins/Utensils/Receipts {No complaints during the shift}

  Yes

  No

  N/A

• Crew & Manager’s Appearance: Clean/Neat/Well Groomed/Complete Uniform/Name Tag

  Yes

  No

  N/A

• Manager can articulate and demonstrate the Customer Recovery Steps

  Yes

  No

  N/A

• Crew & Managers have knowledge of the CSO Critical Drivers

  Yes

  No

  N/A

• Drive Thru Cash to Present Time met as per McDonald’s Standard of 45” or Less

  Yes

  No

  N/A

• Drive Thru Total Experience Time met as per McDonald’s Standard of 210” or Less

  Yes

  No

  N/A

• Front Counter Total to Present Time met as per McDonald’s Standard of 60” or Less

  Yes

  No

  N/A

• Front Counter Total Experience Time met as per McDonald’s Standard of 210” or Less

  Yes

  No

  N/A

• Production Order Prep Time met as per McDonald’s Standard of 35” or Less

  Yes

  No

  N/A

• Second Side Prep Line being used at Peak Hours

  Yes

  No

  N/A

Cleanliness

• Landscaping/Parking Lot/Corral Free of litter and well maintained

  Yes

  No

  N/A

• All signage/Flags and lights clean and in working condition

  Yes

  No

  N/A

• Sidewalks and walk ways cleaned and in good repaired

  Yes

  No

  N/A

• Windows and Doors cleaned including Drive Thru

  Yes

  No

  N/A

• Lobby cleaned and in good repaired {Including Trash Receptacles/ Seating &<br>Décor/Walls/Ceiling/Lights}

  Yes

  No

  N/A

• Restrooms Cleaned/Free of Odor/Well Stoked & in good repaired {Including Mirrors & Dryer}

  Yes

  No

  N/A

• Guest Conveniences: Self Serv Bar/High Chairs Cleaned & in Good Repaired /Music on

  Yes

  No

  N/A

• Service Areas Including McCafe cleaned and organized {Floor/Walls/Baseboards/Ceiling /Lights<br>Equipment}

  Yes

  No

  N/A

• Production areas Cleaned & Organized {Floor/Walls/Baseboards/Ceiling /Lights Equipment}

  Yes

  No

  N/A

• Storage Areas & Crew Room Cleaned & Organized {Floor/Walls/Baseboards/Ceiling /Lights<br>Equipment}

  Yes

  No

  N/A

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