Spot Checks - Chicken Checks

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Ask the TM to wash their hands.

• Is the correct hand washing procedures followed?

  Yes

  No

  N/A

• Is the TM following the correct uniform standards?

  Yes

  No

  N/A

• What would you do if you saw pest activity in or outside the store?

• Are all the sides in the hot hold units in time?

  Yes

  No

  N/A

• Is the correct packaging being used on each product?

  Yes

  No

  N/A

• If a guest asked about allergens in a product, what should you do?

FOH

• Does the TM greet all guest with a smile and friends tone?

  Yes

  No

  N/A

• Does the TM inform and support the guests needs i.e. kiosk, mobile ordering?

  Yes

  No

  N/A

• Does the TM ensures guest are assisted throughout their time in restaurant?

  Yes

  No

  N/A

Cashier

• Does the TM greet all guest in a timely manner with a smile and friendly tone?

  Yes

  No

  N/A

• Does the TM have good menu knowledge that supports the guests decisions?

  Yes

  No

  N/A

• Does the TM upgrade to all guests?

  Yes

  No

  N/A

• Does the TM repeat the order back to the guest?

  Yes

  No

  N/A

• Does the TM tell the guest about feedback and hand out the receipt?

  Yes

  No

  N/A

• Does the TM use the pack screen labelling to check each order they pack?

  Yes

  No

  N/A

• Does the TM pack orders to ensure items are packed so they aren't spoiled and so side orders do not spill?

  Yes

  No

  N/A

• Does the TM communicate with MO to ensure they are receiving the correct burgers, pieces, etc?

  Yes

  No

  N/A

• Does the TM check the order is correct and that there are no missing items?

  Yes

  No

  N/A

• Does the TM ensure the guest has their drinks, sauces and condiments?

  Yes

  No

  N/A

• Does the TM repeat the order back to the guest or use the order confirmation board?

  Yes

  No

  N/A

MOH

• Has the TM toasted the bun correctly?

  Yes

  No

  N/A

• Is the burger build completed correctly? (Check products)

  Yes

  No

  N/A

• Are the sauces and other item are in date?

  Yes

  No

  N/A

• Does the TM spot check product to ensure it is to standard? E.g. blown legs, dark coating on products, broken bones sticking out.

  Yes

  No

  N/A

• Is the TM communicating to FOH? E.g. product wait<br>times etc

  Yes

  No

  N/A

• Does the TM follow FIFO on all products?

  Yes

  No

  N/A

• Does the TM keep their area clean, tidy, sanitised and stocked up throughout the shift?

  Yes

  No

  N/A

• What is the hold time for fries?

  Yes

  No

  N/A

• Why should you skim the fryers?

  Yes

  No

  N/A

• Does the TM immediately bag up fries?

  Yes

  No

  N/A

• Ask the TM: How often should the fryers be skimmed?

Sides

• Are all sides prepped to standards? i.e. weight/portion.

  Yes

  No

  N/A

• Are all sides in date?

  Yes

  No

  N/A

• Does the TM consistently wear the oven and microwave gauntlets?

  Yes

  No

  N/A

BOH - COOK

• Does the cook follow all breading procedures?

  Yes

  No

  N/A

• Does the cook filter the flour after every batch?

  Yes

  No

  N/A

• Why is important to ensure chicken on the bone is cleaned to standard?

• Are all raw products temps in range ( 1* to 4*)

  Yes

  No

  N/A

• Is the cook filtering the machines correctly? (And wearing the long black cook gauntlets)

  Yes

  No

  N/A

• Are the cooked products up to Popeyes standards?

  Yes

  No

  N/A