Title page

  • Store number

  • Prepared by

  • Manager on Duty

  • Conducted on

  • Location

Cleanliness

Travel paths

  • Minimum 1 travel path observed during the visit

  • If the travel path checklist is not initialed take the opportunity

Cleaning exterior

Parking lot

  • Parking lot free of litter

  • Parking lot free of an excessive amount of large foliage

  • More than 2 days of foliage take opportunity

  • Sidewalks free of trash and litter sidewalk free from gum and traffic build up

  • If 15 pieces or more of gum are present take the line item.

  • Front entrance

Exterior trash and dumpster

  • Are trash cans over flowing?

  • Drive thru trash

  • Front trash

  • Are all lids, chutes, and exteriors of trash cans clean and free of build up?

  • Is there an odor.

  • Are trash cans lined?

  • Are dumpster doors closed.

  • Are dumpster pads free of trash.

  • Are dumpster pads free of grease and rust stains?

  • Dumpster pad

Drive thru menu boards

  • All bases and frames are clean and free of build-up

  • OCU screen is clean and free of build up?

Landscaping

  • Landscaping free of trash or litter in grass and bushes

Building roof, walls, windows, doors

  • Walls free of build up

  • Doors and windows clean and free of build up and cobwebs

  • Window sills free from build up and dead insects

  • Roof free of build up

  • Window cracks or holes

Drive thru lane

  • Drive thru lane clean

  • Free of gum

  • Free of oil

  • Free of trash

  • If more than 4 pieces are present take opportunity

  • Are windows and walls free of finger prints and build up

  • Drive thru wall free from food,condiments and debris build up?

Exterior lights and signage

  • Lights and signs clean

  • Parking lot lights free of bugs

  • Signage clean and free of build up

  • Exterior 3 points

Dining room

  • Doors, threshold, and windows are clean

  • Door handles and knobs free of build up.

  • Window sills free of bugs

  • Thresholds free of build up

  • Windows free of fingerprints. More than 2 windows/doors must not meet mini I, standard in order to be considered a line item

Wall, floors and baseboards

  • Walls clean

  • If soil observed in more than one area take opportunity. Or if there are more than 2 pieces of trash on the floor.

  • Baseboards clean

  • If soil observed in more than one area take opportunity. Or if there are more than 2 pieces of trash on the floor.

Beverage station and front counter

  • Drive thru beverage station clean

  • Countertops
    Nozzles
    Drain
    Ice chute
    Soda labels
    Dispenser

  • Drive thru beverage station

  • Dining room beverage station

  • Front counter clean and floors in queue line clean

  • No more than 2 pieces of trash on the floor

  • Front counter

Playground

  • Playground area clean

Tables

  • Are tables free of gum

  • If more than 2 pieces take opportunity

  • Tables clean and free of build up

  • If 3 or more tables are not clean within 10 minutes take opportunity

Seats, booths, and high chairs

  • Chairs clean

  • Frames
    Legs
    Seat
    Underneath

  • If 3 or more chairs do not meet minimum standard take opportunity

  • Booths

  • Seat
    Frame
    Legs

  • High chairs

  • Seat frame

  • If 2 or more chairs do not meet standard take opportunity

Vents

  • Ceiling clean and free of dust and soil build up

  • Vents clean

Trash cans

  • Exterior/interior trash cans clean

  • Lids clean and free of build up

  • Trash cans lined

  • Unfavorable odor present

  • Dining room 2 points

Restrooms

  • Soiled items in Restrooms

  • Restrooms clean 2 points

Back of the house

  • Back of the house items not clean

  • Walls, floors, baseboards

Kitchen equipment

  • Cooking equipment soiled

  • Dirty equipment

Walk-in cooler and freezer

  • Items not clean in the walk in cooler and freezer

  • Cooler

  • Freezer

Reach in coolers/freezers

  • Front fridges clean

  • Back freezers clean

PHU's and fry bagging station clean

  • PHU's clean-tops, sides, exterior, interior

  • If 3 or more cavities are below minimum standard take the line item

Prep and production equipment

  • Onion slicer clean

  • Tomato slicer clean

  • Prep tables clean

  • Main and specialty boards clean

Small wares clean

  • Small wares clean

Ice machine

  • Exterior of ice machine clean

Drive thru beverage stations

  • Drive-thru soda machine clean and free of debris

  • Smoothie station clean

  • Frozen coke machine clean

  • Shake machine clean

  • Coffee brewer clean

  • Iced tea urn

  • 2 points kitchen equipment clean

Speed

Drive thru

  • Drive thru SOS time

  • Ask manager for monthly times. If manager can't 0 points.

  • Drive them time

Dine In

  • Dine in SOS time

  • Record 7 manual times

  • Time starts when guest is ready to order

  • Do not count times where 4 or more combo meals are ordered.

  • Drive thru time

Headsets

  • 3 working headsets available

OCU

  • OCU speaker working and team and guests clearly understood

  • If manager can provide service order for any maintenance do not take points

Manager behavior drives speed of service

  • Manager tracks speed of service

  • Drive thru economics being used

  • Drive thru goals posted

  • Does team show sense of urgency

Food Quality

French fries/ hash browns

  • Oil fryer 1

  • Oil fryer 2

  • Oil fryer 3

  • Oil fryer 4

  • Oil in use passes shortening test

  • Loaded into the basket correctly

  • Cooked properly

  • Procedures to evaluate
    Correct fryer button pushed
    Shakes basket after 30 seconds
    Not over cooked
    Not under cooked
    Salted correctly
    Rotated properly
    No expired served to guest

PHU monitoring system

  • Expired product discarded

  • Product placed in correct PHU

  • Correct buttons pushed

Order accuracy

  • Sandwiches marked correctly

  • Hold times marked properly

  • Sandwiches build properly

  • Order taker repeats orders when necessary

  • Expediter uses tickets to fill orders

  • Did guest return with incorrect order

  • Receipts included with every order

  • Guests orders 2 points

No expired product

  • Restaurant does not have any expired product

Buns properly toasted

  • Toasted to order and one working toaster available on each board

Procedure meets quality standard

  • Temperature of tomatoes

  • Temperature of onions

  • Prep procedures properly executed

  • Procedure meets minimum quality standard

  • Lettuce not wilted or browning

  • Products meet quality standards

Food storing

  • All equipment, ingredients and packaging held at least 6 inches off ground<br>FIFO system used

Side items

  • Expired onion rings and fries not served to guest <br>Fries held on ribbon rack no longer then a minute <br>Chicken nuggets properly cooked shaken after 45 seconds and drained for 5 seconds

Proditability

Suggestive selling

  • Are they suggestive selling

  • If not observed on more than 2 occasions take the points

Menu items

  • Does restaurant have all required menu items

Command station

  • Photo of command station

  • Half hour sales posted and used to manage business flow

  • MIC has team members positioned properly

  • Cleaning tasked assigned and followed up by manager

  • SOS tracked and communicated by MIC

P.O.P.

  • Only current P.O.P. is posted

  • P.O.P. Elements clean and in good condition

  • Menu board 1

  • Menu board 2

  • Menu board 3

  • Menu board 4

Fresh and ready system

  • Chart posted<br>Labels in place <br>Effective waste management system in place

Training

Guru

  • Completed modules average

M.A.T. in guru

  • M.A.T. in guru matches current schedule

  • If more than 4 difference take the opportunity

M.I.C. can navigate the guru

  • Manager able to access bk guru <br>Can use the ops manual <br>Demonstrates how to use different tiles <br>Shows how to use calendar

Serve safe

  • M.I.C. has serve safe and foundations

Scorecards

  • Each team member working has a scorecard and are certified in the station they are working

C.A.R.E

Please and thank you

  • Please and thank you observed with every guest.

  • Observe a minimum of five interactions on drive thru.

  • If not observed with more than 2 guest, take the opportunity.

Team member gives a quick and courteous greeting.

  • Is the greeting prompt(within 5 seconds)

  • If multitasking as long as they acknowledge the guest in a friendly manner. Of observed more than one occasion take the point.

  • Greeting must include an initial welcome to the restaurant and offer to help the guest.

  • Does the team member smile?

  • Does the team member make eye contact

Manager in charge conducts table touches

  • Manager conducts 2 table touches during each travel path.

  • If no guests are present do not take the opportunity.

Team member present at the drive thru window when guest arrives

  • Team member ready and available to assist when guests arrive.

  • If order taker is in the process of another order allow five seconds for the team member to greet.

  • Observe a minimum of five interactions on drive thru.

  • If observed on more than one occasion take the opportunity.

Send off

  • Warm parting phrase used e.g. Thanks for choosing Burger King have a great day.

  • Observe a minimum of five transactions

  • Tray or bag handed to the guest

  • Expediter asks guests of the appropriate condiments are needed.

Uniform and hygiene

  • All managers and team members must wear approved restaurant uniforms

  • If non compliant on more than one item take the opportunity.
    Tucked in uniform shirt
    Black pants/shirt and belt
    Name tags
    Hat/visor
    Vulgar tattoos covered
    Hair pulled back
    Shoes must be black and cover entire foot
    Necklaces must be inside of uniform
    Piercings must be in ears only


Guest feedback program is active

  • Restaurant team aware of guest trac results

  • Results posted and visible

  • Guests relations phone number posted.

Repair & Maintenance

Exterior

  • Landscaping well maintained

  • Parking lot, dumpster, and exterior trash cans well maintained

  • Drive thru lane well maintained

  • Sidewalks well maintained

  • Walls and exterior furniture are well maintained

  • Roof is well maintained

  • Signage and lights are well maintained

  • Drive thru menu boards and OCU's are well maintained

  • Clearance signs and poles are well maintained

  • No graffiti is present

  • 2 points exterior

Dining room

  • Doors and windows are well maintained

  • Walls, floors, and baseboards are well maintained

  • Tables and booths are well maintained

  • Seats and high chairs are well maintained

  • Ceiling, lights, and vents are well maintained

  • Front counter, beverage and condiment station, trash cans are well maintained

  • Temperature is comfortable

  • No safety hazards are present in dining room

  • 2 points dining room repair

Restrooms

  • Walls, doors, partitions, floors, and baseboards are well maintained

  • Ceiling, lights, and vents are well maintained

  • Sinks, toilets, and fixtures are well maintained

  • No safety hazards are present in the restrooms

  • 2 points restroom repairs

Back of the house

  • Walls, floors, and baseboard are well maintained. Mop sinks are functional and in good repair with no leaking pipes, drains or faucets

  • Ceiling, lights, and vents are well maintained

  • Sinks are well maintained

  • No safety hazards are present in back of the house

  • 2 points back of the house repairs

Kitchen equipment

Required equipment is present and well maintained

  • Broiler

  • Oven fryers

  • Filter frying system

  • Kitchen minder

  • PHU

  • Bun toaster

  • Breakfast toaster

  • Register system

  • Ice machine (BOH)

  • Shake machine

  • Frozen Coke machine

  • Oven

  • Under counter reach in cooler

  • Meat well

  • Walk in cooler

  • Walk in freezer

  • Egg cooker

  • Water filter

  • Drive thru beverage system

  • Dining room beverage system

  • Coffee machine

  • 2 points kitchen equipment

  • Manager Signature

  • Inspectors signature

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.