SLI Enterprises - Monthly Supervisor Walk

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Exterior

Building

• Windows Clean and Ledges Empty and mullions wiped

  Yes

  No

  N/A

• Door glass and frames clean

  Yes

  No

  N/A

• Outside storage properly secured

  Yes

  No

  N/A

Drive Thru

• Speakers operational and audible

  Yes

  No

  N/A

• Menu boards clean and good repair

  Yes

  No

  N/A

• POP and banners current per calendar

  Yes

  No

  N/A

• POP materials professionally printed, no handwritten signs on menus

  Yes

  No

  N/A

• RMHC box's clean and in good repair?

  Yes

  No

  N/A

• Wall by drive thru clean; Arch's on the Drive Thru side Clean and undamaged?

  Yes

  No

  N/A

Signs, Lighting

• All lighting working (entrance, exit, soffits, building)<br>

  Yes

  No

  N/A

• Readerboard message current and legible

  Yes

  No

  N/A

Landscape

• No dead grass/plants are neatly trimmed<br>

  Yes

  No

  N/A

• Surrounding area free of litter

  Yes

  No

  N/A

• Bushes, shrubs trimmed to prevent hiding

  Yes

  No

  N/A

• Landscaping properly watered (check moisture meter and hydrometer)

  Yes

  No

  N/A

Stalls and Lot

• Free from stains (grease, oil, gum, etc)

  Yes

  No

  N/A

• Dumpster Area free from litter/trash

  Yes

  No

  N/A

• Dumpster area free from stains/lids closed

  Yes

  No

  N/A

• Storage Building organized

  Yes

  No

  N/A

Enter exterior comments below

Interior

Refrigeration

Walk-In Freezer

• Visible working thermometer available?

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

• Floor cleaned and Food stored off the floor (no ice build-up)

  Yes

  No

  N/A

• All opened food covered/resealed

  Yes

  No

  N/A

• Food properly dated/rotated

  Yes

  No

  N/A

Walk-In Cooler

• Temp +34 to 40 (Large thermometer used)

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

• Food stored off the floor

  Yes

  No

  N/A

• Thawed food stored properly

  Yes

  No

  N/A

• Food properly dated/rotated

  Yes

  No

  N/A

• Meat products on lower shelves/ no cross contamination

  Yes

  No

  N/A

Reach-In Cooler/Freezer

• Cooler Temp +34 to 40

  Yes

  No

  N/A

• Freezer temp -10 to +10

  Yes

  No

  N/A

• Both clean and organized

  Yes

  No

  N/A

• No evidence of cross-contamination

  Yes

  No

  N/A

• All food covered

  Yes

  No

  N/A

Self serve

• Temp +34 to 40

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

• Ice machine functioning, and there is no build up on the door.<br>

  Yes

  No

  N/A

Grill Freezer

• Temp -10 to +10

  Yes

  No

  N/A

• All food covered

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

Grill

• Hood and filters clean, what was the date of last cleaning?

  Yes

  No

  N/A

• Grill clean, no grease buildup on grill stand or behind grill

  Yes

  No

  N/A

• Bun toaster clean and in good working order

  Yes

  No

  N/A

Front and Back Fried products

• Hood and filters clean

  Yes

  No

  N/A

• Shortening quality good, test kit available.

  Yes

  No

  N/A

• Steamer clean in and out, operating correctly

  Yes

  No

  N/A

Fountain and Misc

• All heads clean, no corrosion

  Yes

  No

  N/A

• Ice machine bin clean, no corrosion

  Yes

  No

  N/A

• All mixers clean and operational

  Yes

  No

  N/A

• Shake machine fully operational/clean

  Yes

  No

  N/A

• Softserve machine fully operational and clean<br>

  Yes

  No

  N/A

• Coffee maker clean, no build up on the diffusor

  Yes

  No

  N/A

• Ice tea dispensers and spigots clean

  Yes

  No

  N/A

• Can opener clean and operational

  Yes

  No

  N/A

Enter interior comments below

• Yes

  No

  N/A

Interior (Facility)

Floors and Baseboards

• Clean and undamaged

  Yes

  No

  N/A

• No standing water

  Yes

  No

  N/A

Ceiling

• are the vents free of Dust?

  Yes

  No

  N/A

• Tiles clean

  Yes

  No

  N/A

• No missing tiles

  Yes

  No

  N/A

• All lighting operational and properly covered (same colored bulbs throughout)

  Yes

  No

  N/A

Restrooms

• Fully functional

  Yes

  No

  N/A

• Changing station operational and fully stocked

  Yes

  No

  N/A

• Clean and odor free w/ tissue on rollers

  Yes

  No

  N/A

• Trash can clean w/ self closing lid

  Yes

  No

  N/A

• Lighting operational and covered (light shield is clean)

  Yes

  No

  N/A

• Hand washing signs posted

  Yes

  No

  N/A

Dry Storage

• Neat and organized

  Yes

  No

  N/A

• Stored items free from dust and debris

  Yes

  No

  N/A

• Undershelving clean and dry

  Yes

  No

  N/A

• All storage off floor

  Yes

  No

  N/A

Back Door

• Exit alarm functional and engaged

  Yes

  No

  N/A

• Exit signage in working condition

  Yes

  No

  N/A

• back door sealed no light coming from underneath

  Yes

  No

  N/A

• Never propped open or unattended

  Yes

  No

  N/A

MIsc

• 3 comp sink w wash/rinse/sanitize (Sinks are properly labeled); drain plug working

  Yes

  No

  N/A

• Hand sinks have hot water, soap, paper towels/dryer

  Yes

  No

  N/A

• Sanitizer buckets in appropriate areas, also ensure the buckets are marked at 2.5 gal. to ensure the proper strength of solution.

  Yes

  No

  N/A

• No evidence of bugs/rodents; air curtains working

  Yes

  No

  N/A

• Security cameras properly aimed and focused

  Yes

  No

  N/A

• Employees wearing proper footwear

  Yes

  No

  N/A

POS SYSTEM

• are the POS filters clean

  Yes

  No

  N/A

• POS system has no usb's drives or other items attached where they should not be?

  Yes

  No

  N/A

• All POS equipment working and cleaned (e.g. Bump bars, cords, RMHC canisters clean)

  Yes

  No

  N/A

• are the POP correct on the registers?

  Yes

  No

  N/A

• Are KIOSK clean and no figure prints?

  Yes

  No

  N/A

Enter interior facility comments below

Service

Front Counter

• Complete clean and neat uniform with nametag (Long sleeve black shirt may be worn under crew shirt)

  Yes

  No

  N/A

• Hair pulled back, hygiene standards adhered to

  Yes

  No

  N/A

• Smile and make eye contact

  Yes

  No

  N/A

• Greet the guest and introduce yourself

  Yes

  No

  N/A

• Ask ask tell used (<br>condiments offerred)

  Yes

  No

  N/A

• Not chewing gum

  Yes

  No

  N/A

• 90 seconds and 90 seconds achieved?

  Yes

  No

  N/A

• Telling guests about how to complete voice survey

  Yes

  No

  N/A

• Table service, pagers, or Guest numbers per prototype

  Yes

  No

  N/A

• Thank the guest and "see you tomorrow"

  Yes

  No

  N/A

Speaker Attendant

• Speaker Response time less <10 seconds?

  Yes

  No

  N/A

• Ask ask tell used

  Yes

  No

  N/A

• Response friendly and courteous w name in greeting?

  Yes

  No

  N/A

• Response clear and understandable?

  Yes

  No

  N/A

• Suggestive selling done

  Yes

  No

  N/A

DT

• Service time <3:30

  Yes

  No

  N/A

• DT Service Time 45 second CTP

  Yes

  No

  N/A

• Order accurate

  Yes

  No

  N/A

• Food hot & cooked properly

  Yes

  No

  N/A

• Entree fresh, quality and portioned correctly

  Yes

  No

  N/A

• French Fries/HB hot, crisp, fresh and salted

  Yes

  No

  N/A

• Drink filled to 1/4 in from top, no spillage

  Yes

  No

  N/A

• Drink fresh, no off taste

  Yes

  No

  N/A

• Received correct amount of napkins

  Yes

  No

  N/A

• Meal packaged neatly and presentable

  Yes

  No

  N/A

Enter service comments below

Operations

Grill

• Completed mandatory food safety daily

  Yes

  No

  N/A

• Approved holding times observed

  Yes

  No

  N/A

• Proper product placement observed (table & UHC)

  Yes

  No

  N/A

• Proper tong storage

  Yes

  No

  N/A

• No cross-contamination (glove procedures)

  Yes

  No

  N/A

• Bacon properly cooked and sized

  Yes

  No

  N/A

• Towels submerged in sanitizer buckets

  Yes

  No

  N/A

• Sense of urgency noted (no danger zones); second side open

  Yes

  No

  N/A

Prep table

• Proper bun storage and coverage

  Yes

  No

  N/A

• Special order tickets used as required

  Yes

  No

  N/A

• Products and pans rotated, old product not mixed with new

  Yes

  No

  N/A

• Toasted buns not overheld, placed on unheated board

  Yes

  No

  N/A

• Prep line sanitized at least every 2 hours

  Yes

  No

  N/A

• Sliced cheese tempered

  Yes

  No

  N/A

• All produce fresh and crisp

  Yes

  No

  N/A

Food Cost

• Small wastes can set up properly (1ff, 2 completed 2 raw)

  Yes

  No

  N/A

• Waste tracked by shift in checklist and entered into the ISP daily end of day

  Yes

  No

  N/A

• Proper portioning observed and yields measured on FF, Sundaes, etc. (scales used for FF)

  Yes

  No

  N/A

• Daily and weekly inventories completed

  Yes

  No

  N/A

• Enter operations comments below

  Yes

  No

  N/A

Scheduling

• Sales Projections = Last Year + current sales trend

  Yes

  No

  N/A

• Weekly hours meet labor % budget

  Yes

  No

  N/A

• Schedules Posted by Thursday EOD and approved by Store Manager

  Yes

  No

  N/A

Shift Management

• Minimum of 11 Certified Managers

  Yes

  No

  N/A

• Dynamic Shift Positioning Guide Completed Minimum of 24 Hours in Advance

  Yes

  No

  N/A

• Pre-shift checklist being completed (minimum hour before lockdown periods)

  Yes

  No

  N/A

• Shift Targets and results Communicated each lockdown period

  Yes

  No

  N/A

• Managing from the observation post

  Yes

  No

  N/A

• Travel Paths every 30 minutes (15 minutes during peak periods or no lobby person)

  Yes

  No

  N/A

• Food Safety completed by Store Manager or #2

  Yes

  No

  N/A

• Planned and Daily Maintenance completed timely

  Yes

  No

  N/A

• Shift turned over at A level with all paperwork completed (e.g. waste, cash, etc.)

  Yes

  No

  N/A

• Mgmt professionally dressed/groomed

  Yes

  No

  N/A

Hiring & Orientation

• 3 step hiring process utilized (GM completed in person interview and completes final sign off)

  Yes

  No

  N/A

• All new hires completed centralized orientation

  Yes

  No

  N/A

• First day tour completed and in store orientation conducted

  Yes

  No

  N/A

Training Program

• All new employees start on french fries / hash browns

  Yes

  No

  N/A

• Only 3 stations in 30 days to ensure proficiency

  Yes

  No

  N/A

• Training entered on schedule with a crew trainer

  Yes

  No

  N/A

• Minimum 25% of hourly employees are crew trainer/area managers

  Yes

  No

  N/A

• Skill levels updated

  Yes

  No

  N/A

Fast, Fun, & Friendly Culture / Environment

• All managers use respectful tone/ use please & thank you

  Yes

  No

  N/A

• Breaks provided to all employees working over 4 hours

  Yes

  No

  N/A

• Employees allowed to leave on time

  Yes

  No

  N/A

• Communications calendar posted in crew room (includes birthdays, holidays, store events)

  Yes

  No

  N/A

• Annual turnover on track below 135%

  Yes

  No

  N/A

Comments

Action Plan

• Supervisor

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• Partner

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