Stoner’s Pizza Joint Audit

• Location
  Address

• Prepared by

• Conducted on

  Date

• Manager on duty during this audit?

• General Manager of this location?

• All Local and state licenses presented up to date?

• Most Up to date Local Health Inspection Score?

• ServSafe certificate present

1. Exterior

• Dumpster enclosure is clean and in good condition. Enclosure gates are kept closed when not in actual use. No trash on ground.

  Yes

  No

• Exterior windows, door(s), and ledges clean.

  Yes

  No

• Landscaping is clean, in good condition, and free of excessive litter. There are no weeds growing in the parking lot, drive-thru or sidewalks.

  Yes

  No

• Exterior building signage is clean, in good condition, and properly lit.

  Yes

  No

• Exterior Point of Purchase (POP) materials are current, clean and in good condition

  Yes

  No

• Exterior trash receptacles and cabinets are clean, lined, and in good condition, and are not overflowing.

  Yes

  No

2. Interior Dining Area

• TV Menu screens are clean, updated, and in working order.

  Yes

  No

• Dining room floor and baseboards are clean and in good condition. Floor mats are brushed clean.

  Yes

  No

• Dining room windows, ledges, and window blinds/shades are clean and in good condition.

  Yes

  No

• Dining room walls and decor, including pictures and plants, are clean and in good condition.

  Yes

  No

• Dining room ceiling and vents are clean and in good condition.

  Yes

  No

• Dining room lights, light fixtures, and ceiling fans are clean and in good condition. Lights are working (allowed up to 3 lights out).

  Yes

  No

• Tables are clean and in good condition: Assess the dining room from a customer's point of view. Walk through the dining room as if you were a customer and do a quick assessment of all open tables. Sit down at several tables and booths and look around the dining room as you would as a customer. Conduct a thorough assessment of several open tables. Score if tables are soiled or damaged, including graffiti and large scratches. (Do not score for minor scratches or small chips.) Score for gum on the undersides of tables. Score if tables wobble to the point where a guest' drink could spill. Also score if cardboard, coasters, pieces of wood, etc. are placed under table legs to level tables.

  Yes

  No

• Chairs, booth seats, and highchairs/booster seats/infant seat cradles are clean and in good condition: Assess the dining room from a customer's point of view. Walk the dining room as if you were a customer and do a quick assessment of all open chairs and booth seats. Sit down at several tables and booths and look around the dining room as you would as a customer. Assess all highchairs, booster seats, and infant seat cradles not in use. Score if highchairs, infant seat cradles, booster seats, table chairs or booth seats (including crumb catchers) are soiled or damaged.

  Yes

  No

• Self-service drink station and condiment stand is clean, in good condition, and properly stocked with no empty containers: Score if self-service drink station equipment (excluding ice bin, ice chute, drain trough, nozzles and rack) is not clean, contains build-up, or are not in good condition. Also, score for missing nozzles. Score if beverage dispenser labels are not in good condition, are peeling, no longer legible, or faded.

  Yes

  No

• Evaluate stocking of items at drink station (lids, straws, napkins, etc.). Score if any are empty. Score if lid holders are completely empty for any size of the drink lid. Do not score for an empty holder, pan, etc. if there is another of the same item that is stocked (i.e. one of two napkin holders is empty). Score if condiment containers, condiment stand countertop, or cabinet are not clean and free of soil build-up (evidence of daily cleaning). Score if condiment containers, condiment stand countertop, or cabinet are damaged in an area visible to guests. Score if items are not stored properly in holders (e.g. napkins must be in napkin dispensers and not stacked on the counter).

  Yes

  No

• Restroom(s) are clean and in good working order. Paper towels and soap dispensers are stocked. Proper handwashing signage displayed. Trash can had a lid.

  Yes

  No

• Pepsi Cooler clean, stocked, and in good working order.

  Yes

  No

3. Equipment

• Heat Lamp/Hot Box: Heat lamp/ Hot box should be in good working order with no excessive buildup of debris.

  Yes

  No

• Sauce Bottles: All sauce bottles should be clean and in good condition with no sauce residue inside or out.

  Yes

  No

• Smoker clean and in good working order.

  Yes

  No

• Smoker and makeline door seals clean and in good repair.

  Yes

  No

• Mixer clean and in good working order.

  Yes

  No

• Lexan/Dishes: No cracked, deeply grooved, or mishandled food-contact surfaces. Lexans and food contact containers should be in good condition with minimal chips. Cracks in cold holding containers should not extend below the fill line.

  Yes

  No

• Toast POS screens clean and in good working order.

  Yes

  No

• Freezer should be below 0° unless on defrost cycle. No items are stored on the floor. No excessive ice buildup or frozen debris encrusted in ice.

  Yes

  No

4. Slap area

• Handwashing observed – All hand sinks are working. Soap and paper towel dispensers stocked and in working order. Proper hand washing signage displayed.

  Yes

  No

• Check dough for labels and all sizes available(10oz/20oz/30oz).

  Yes

  No

• All sauces available at slap line/makeline. Pizza sauce, white garlic sauce, and ricotta.

  Yes

  No

• Screens and makeline pans clean and free of cracks and buildup.

  Yes

  No

• Lights clean and in good repair.

  Yes

  No

• Floor clean and in good repair.

  Yes

  No

5. Kitchen/Cut Line

• Clean aprons and towels are available.

  Yes

  No

• Ceiling and vents are clean and in good condition.

  Yes

  No

• All Training aids are updated and Training app is available for all staff.

  Yes

  No

• Measuring scoops and utensils: Proper portioning tools are used for every ingredient. No handles are in contact with food. All utensils have handles- no ramekins or other make-shift tools are being used to portion. Ensure a scale is located by the cheese for proper weight usage.

  Yes

  No

• All Kitchen lights clean and in working order.

  Yes

  No

• Oven and catch trays clean.

  Yes

  No

• Hoods clean and in compliance with State and local guidelines? All fire extinguishers and suppression system have current inspection tags.

  Yes

  No

• Cut table clean – all cutters available.

  Yes

  No

• All Stoner's sauces available at cut table.

  Yes

  No

6. Walk in Cooler

• Lights working, door closed, and door closer working.

  Yes

  No

• Walk-in Temperature below 41°.

  Yes

  No

• All food is in a good date range and nothing is expired. All items at least 6" off floor.

  Yes

  No

• Free of standing water and no excessive debri on the floor.

  Yes

  No

7. Prep Area

• Wings-Smoked properly, covered, and labeled following SPJ standards and procedures.

  Yes

  No

• Dough-Correct weight, placed on sheet pan properly, covered, and labeled following SPJ standards and procedures.

  Yes

  No

• Dry storage organized and all items on racks.

  Yes

  No

• Chemicals properly stored not near food items.

  Yes

  No

8. Critical Zone

• All Stoner's brand menu items are being presented to guests and made by the correct procedures. Score if any items are Out of Stock. Score if any items are ordered from unapproved Vendors.

  In Compliant

  Out of Compliant

• Labeling: All products are clearly labeled with product identifiers (name), dates, and initials.

  Compliant

  Non-Compliant

• 3 compartment sink is filled properly. Towels stored in sanitizing solution. Correct sanitizer test strips are available. Test all sanitizer solution to ensure appropriate PPM level.

  Compliant

  Non-Compliant

• Thermometers: Thermometers are available to check food temperature. Ensure thermometers are being used regularly to evaluate the cooked products. Working thermometers inside all refrigerators and coolers. Thermometers are in good working order and easily accessible.

  Compliant

  Non-Compliant

• Make-Line Temp below 41*?

  41 & Below

  42 & Above

• Meat products in reach-in cooler temperature below 41*?

  41 & Below

  42 & Above

• Produce products in reach-in cooler temperature below 41?

  41 & Below

  42 & Above

• Food Zoning & Cross Contamination meet health department guidelines. Check for potential biological cross contamination (proximity of raw chicken). Raw items should be stored below all other items in the cooler and freezer. At least 6" between raw and non-raw items. The cooked product should not be stored above produce or non-cooked items. Raw on the bottom, cooked middle, produce/dairy, misc on top). Designated tongs, cutting boards, knives, and any other materials used for corresponding items (i.e. tongs used for raw handling not used for cooked items). Raw chicken is stored at proper holding. 6" off the floor and not above anything else.

  Compliant

  Non-Compliant

• FIFO (First in first out being used and observed).

  Compliant

  Non-Compliant

9. Team Apperance

• Guest experience-Phone answered withing 4 rings using Stoner's script. Upselling on all phone and walk-in orders. Repeating all orders for accuracy. All customers greeted in a timely manner.

  Yes

  No

• Secret shop-Product made properly using Stoner's recipe?

  Yes

  No

• Do staff exhibit a team-based culture? Was there active communication and collaboration?

  Yes

  No

• All Managers and Team Members are wearing Stoner's shirt and head wear. Hairnets and aprons are worn by all BOH crew. Clothing must be clean and in good condition, neat and free of excessive wrinkles, and fit properly.

  Yes

  No

• Store is properly staffed.: There is enough staff to keep throughput up, attend to all guest needs, and maintain the cleanliness and organization of the store. There is not so much staff that crew is standing idle or using 2 people to complete a 1-person task.

  Yes

  No

• Manager is leading the shift and moving throughout the space. : Manager is in control of the shift, doing figure 8s through the FOH, BOH, walk-in, and bathrooms. The manager is observing behavior and coaching at the moment to provide continuous positive reinforcement and corrective feedback.

  Yes

  No