Title Page

  • SRV audit

  • Conducted on

  • Prepared by

  • Location
  • Manager on duty

Mystery Shop

  • Reply Time

  • Did the Greeting sound warm and friendly

  • Did they upsell or offer a additional item

  • Did they repeat the order back or verify on screen.

  • Did they tell you the cost

  • Ave Time

  • Did they introduce themselves

  • Did they Read back the order

  • Did they give you the receipt

  • Did they offer condiment's

  • Did they invite you back

  • Is the food hot and fresh

  • Is it made and packaged correctly

  • Did anyone check back on you

Curb Appeal

  • Parking lot clean and free of trash

  • All screens and Plexiglas clean and in good repair

  • Any damages on canopy over stalls and patio<br>

  • Dumpster doors closed and dumpster area clean and free of clutter

  • Windows clean and free of clutter with current POP posted

  • Patio tables clean and organized

Shift Operations

  • All employees in proper uniform

  • Deployment board filled out for current day

  • Communication Board updated with current store information<br>Shop/Promotion Calendar/store and group ranker/Good answer tracker

  • Ask 1 employee where you find the current mystery shop report or the last day they had a compliant

  • Are they using their PLI

  • What are the current CLT for the shift

  • Do you see a sense of urgency in the Dive in. "Culture of speed"

  • The restroom clean and stocked "Restroom clean log in use"

ADMIN

  • Desk clean and organized with a clear system in place

  • Is the punch edit report printed and signed off on "Verify and sign off"

  • Is store properly filling out there deposit log "sign off and verify shortages for proper documentation"

  • Top 3 variance tracker posted with current results (Verify results with one employee)

  • Verify proper void tracking

  • At proper staffing levels

  • Target:

  • Actual:

  • E-Learning completed verify 2 employee on shift.

  • Verify all employees on shift have all proper paperwork filled out (Food tampering/ Contagious illness / Chemical / Texas sonic safe / servsafe/ Houston food safety certificate)

  • Temp logs and meat logs being filled out correctly with corrective actions

  • Verify petty cash and ensure no IOU

Facilities

Kitchen

  • All equipment in good working order

  • Monitors clean and working

  • All equipment clean "excluding todays dirt"

  • Walls/ceiling tiles and vents/ behind equipment clean and in good repair

Dry storage

  • Product organized and stored correctly

  • Walls/ceiling tiles and vents/ behind equipment clean and in good repair

  • Ice machine and bucket in good repair and cleaned properly.

Cooler

  • Product organized and stored correctly

  • Shelving/floors/vents cleaned and well maintained

  • Equipment working "door closes/ no leaking water"

Freezer

  • Product organized and stored correctly

  • Shelving/floors/vents cleaned and well maintained

  • Equipment working "Door closers/ No ice build up"

Front Area

  • All equipment in good working condition

  • Ice cream machine clean

  • Last time it was cleaned

  • Slush machine clean

  • Last time it was cleaned

  • Walls/ceiling tiles and vents/ behind equipment clean and in good repair

  • Monitors and Bump bars clean

Food safety

  • Employees following proper Hand washing policy

  • Pull tags/product dates on all product

  • Thermometer present in all refrigeration units

  • Employee drinks and belongings stored in proper location

  • Cooks using proper food handling procedures

  • Temp of Chili:

  • Temp of hotdogs:

  • Temp of chicken strips

  • Sanitation buckets setup and within proper temp/concentration range

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.