Information

  • Restaurant Number

  • Restaurant Manager

  • PIC

  • Reason for Visit

  • Conducted on

  • Prepared by

Table of Contents

  • Section 1 <br>- Guest Standards - 20 pts possible

  • Section 2 <br>- Game Plan - 74 pts possible

  • Section 3 <br>- TUCH Down - 60 pts possible

  • Section 4 <br>- Workstation Positioning - 26 pts possible

  • Drive Thru Shop <br>- Section 1

  • Raffle Audit <br>- Sections 3 & 4

  • SL Certifications / All Sections

Guest Standards

Guest Standards - 20 pts possible

  • Guest is greeted and order started within 5 seconds at the drive thru or front counter register: <br>The Team Member is friendly throughout the order taking process and the guest is thanked for their visit?

  • Employee is not saying OK and using Power Words?

  • Employee happy to fulfill special requests?

  • Employee Up sells at least once throughout the order process?

  • OCS speakers are working properly; POP and menu boards are clean, easy to read, and with no missing numbers, panels and seam covers?

  • 2 Part Closure:<br>ex. Thank you, see ya soon.

  • Guest received what they ordered including condiments, utensils, straws, napkins, and receipt?

  • SOS under 4:15 from order menu to food in hand?

  • Burgers are at 125F or higher and juicy. Produce is fresh and bread is toasted properly?

  • Fries are 150F or higher crispy, golden brown, with visible salt?

  • Drive thru lane and parking lot are free of excessive debris. Landscaping, trash receptacles and dumpster area are clean, lid and gates closed?

  • Restroom sinks, changing tables, toilets, and floors are clean. Toilet paper, soap, and hand towels or hand dryer available?

Game Plan

Prep - 5 pts possible

  • Uniform within standard?<br>- Refer to Uniforms Job Aid<br>- JIB thread only<br>- Dickies or black slacks only<br>- Solid color and matching socks<br>- Jewelry (per area policy)<br>- Plain black belt only (if pants have belt loops)

  • Prep list is modified and completed?

  • Quality of lettuce and tomatoes within standard? <br>- NOT past the fill line, no soggy tomatos (properly stacked), or brown lettuce?

  • Accurate weights of at least 4 set ups within .25 of an ounce?

  • Correct salad weight and build?<br>- 12oz to 15oz<br>- no white cores<br>- proper build

Maintenance - 17 pts possible

  • Uniform within standard?<br>- Refer to Uniforms Job Aid<br>- JIB thread only<br>- Dickies or black slacks only<br>- Solid color and matching socks<br>- Jewelry (per area policy)<br>- Plain black belt only (if pants have belt loops)

  • Is Maintenance Planner is being used?

  • Are maintenance tasks completed within standard?

  • Storage Area<br>- Clean<br>- No more than 4 boxes with flaps open

  • Take all trash and boxes out?

  • PARKING LOT & LANDSCAPE<br>- No more trash or debris than (2) 8 1/2 by 11 in sheet of paper?

  • CHANGE OUTSIDE TRASH CANS/LITTER<br>- Trash cans no more soil than a dollar bill?<br>- Must have cat litter or similar in ash tray

  • BONUS #1<br>- Trash Cans Polished

  • SCRUB DUMPSTER AREA <br>- Dumpster floor no more soil that an 8 1/2 by 11 in sheet of paper?

  • SCRUB DT LANE & UNDER DT WINDOW<br>- No more soil than an 8 1/2 by 11 in sheet of paper?<br>- Oil must be faded showing signs of cleaning attempt

  • DIRECTIONAL SIGNS <br>- No more soil than a dollar bill<br>- Graffiti within standards<br>- In good condition

  • BONUS #2<br>- Directional Signs Polished

  • MENU BOARDS FRONT/BACK<br>- Soil no more than a dollar bill<br>- Graffiti within standard<br>- In good condition<br>- Seams and numbers not missing

  • BONUS #3<br>- Menu Boards Polished

  • WINDOWS (SPOT CHECK)<br>- 80% of windows free of soil

  • OUTSIDE WINDOW LEDGES<br>- Soil no more than a dollar bill

  • BONUS #4<br>- Ice Machine on TOP of Freestyle Polished

  • CLEAN RESTROOM TOILETS & SINKS<br>- Soil no more than a dollar bill<br>- Graffiti within standard<br>- In good condition

  • WALLS AND FLOORS<br>- No more soil than a dollar bill<br>- Graffiti within standards

  • DISPENSERS & TRASH CANS<br>- No more soil than a dollar bill<br>- Graffiti within standard<br>- In good condition

  • BONUS #5<br>- Towel Dispensers in Restrooms Polished<br>- Trash Cans in Restrooms Polished

  • BONUS #6<br>- Restroom Doors Kick Plates Polished

  • Extra cleaning tasks from previous day are completed within standard?<br>ex. If today is Tuesday, then Monday's extra cleaning tasks from the Maintenance Planner should be clean

Grill - 7 pts possible

  • Uniform within standard?<br>- Refer to Uniforms Job Aid<br>- JIB thread only<br>- Dickies or black slacks only<br>- Solid color and matching socks<br>- Jewelry (per area policy)<br>- Plain black belt only (if pants have belt loops)

  • Is station planner being used?

  • Is area stocked and cleaned?

  • Are assembly timers on?

  • Is assembly quality within standards? <br>- Refer to job aid

  • Bread quality within standards?

  • Are toaster settings correct?

Grill Knowledge Questions - 5 pts possible

  • How do you butter a biscuit?

  • When do you hit the timer before or after searing the meat?

  • How many sausage patties can be cooked per lane?

  • Why is it important to final flip and check?

  • What is the current topic on the safety calendar?

Fryer - 7 pts possible

  • Uniform within standard?<br>- Refer to Uniforms Job Aid<br>- JIB thread only<br>- Dickies or black slacks only<br>- Solid color and matching socks<br>- Jewelry (per area policy)<br>- Plain black belt only (if pants have belt loops)

  • Is station planner being used?

  • Is area stocked and cleaned?

  • Is oil quality within standards? <br>- Refer to job aid

  • Is oil calendar current and filled out?

  • Are timers on for lettuce, cheese and skim?

  • Check PHU/UHC

Fryer Knowledge Questions - 6 pts possible

  • How do you salt fries?

  • Where do you put the cheese on a taco?

  • How often do you skim the fryers?

  • What is the hold time for fries?

  • Why do you have to shake the fryer basket?

  • Which fire extinguisher do you use if there is a fire at the fryer?

Guest Service - 3 pts possible

  • Uniform within standard?<br>- Refer to Uniforms Job Aid<br>- JIB thread only<br>- Dickies or black slacks only<br>- Solid color and matching socks<br>- Jewelry (per area policy)<br>- Plain black belt only (if pants have belt loops)

  • Guest service planner being used?

  • DT station planner being used?

Guest Service Knowledge Questions - 3 pts possible

  • How many bags of coffee do you use to brew a 6qt pitcher for iced coffee?

  • How much time do you have to wait for the 6qt pitcher of coffee to cool down before you can use it to make iced coffee?

  • How do you make iced coffee? <br>- Regular and mocha?

Miscellaneous - 18 pts possible

  • Management uniforms within standard?

  • Is store planner filled out? <br>- Game Plan filled out

  • Check last day of tablet usage

  • Daily Placement Charts<br>- Completed check past 5 days<br>- Must have breaks tracked and crossed off

  • Daily Graphs <br>- Completed checked past 5 days <br>- Non sales generating hours are scheduled properly <br>- Breaks are scheduled for shifts over 5 hours

  • Hour Sales Tracking <br>- Completed check past 5 days <br>- Must be completed until 10pm to get points <br>- Running total must be completed to keep track of sales over/under for the day

  • Task assignments <br>- Completed check 5 days<br>- Extra cleaning assignments than the regular tasks<br>- 2 separate sheets for AM / PM shifts

  • Destroyed <br>- Completed check 5 days

  • Is Communication Board up and Current?<br>- Items below from previous week

  • Alerts per 10k transactions

  • Cashier Performance

  • Employee Rewards and Recognition

  • Food Cost Action Plan

  • Food Variance Analysis

  • Speed of Service

  • Voice of the Guest

  • Void Order Report

  • Weekly Goals and Achievements

MIC Knowledge Check - 3 pts possible

  • What was you VOG overall satisfaction last week?

  • Name one item on your Food Cost Action Plan?

  • What is the safety topic for the month?

TUCH Down

Schedule Overlap - 5 pts possible

  • An overlap of at least of 30 minutes is scheduled and coded for store visit?<br>- Immediately at the beginning of their shift or as soon as time allows it<br>- Not at the end of day<br>- If more than (1) MIC in a shift, all must do it

Travel Path - 3 pts possible

  • MIC can describe the Food Safety Travel Path?<br>- Describe the two criticals at the door<br>- Looks at food safety timer<br>- Procedes to wash hands<br>- Places santizer strips in hand<br>- Checks ServSafe for name and expiration<br>- Puts FSC under arm<br>- Checks that the Iced tea is cut, zip tied, and dated<br>- Checks sanitizer buckets 150ppm - 400ppm<br>- Checks for back up tools. (Mom, Dad, 3 kids, big yellow house, etc)<br>- In prep area along side reviewing FSC / then store visit / then completes food safety checklist

Travel Path Compliance - 34 pts possible

  • **ServSafe** <br>- Posted by front counter<br>- Makes sure that name on it matches person assigned to store<br>- Not expired<br>- MIC can point at it

  • **Tea liners**<br>- Tied <br>- Dated <br>- White tube trimmed

  • **FSC** <br>- 5 Prior days free of errors, complete and properly filled out<br>- Is there signatures showing that it has been checked by the managers?

  • **Sanitizer buckets**<br>- Labeled <br>- MIC shows the ability of how to read the strength of all sanitizer buckets, including shake sanitizer<br>- MIC ensures they are all 150ppm - 400ppm

  • **Tools - (A)**<br>- There a set of back up tools available in store (per job aid)<br>- Timer good and set for 4 hours.<br>- Tools changed within 15 minutes after timer goes off. (Tongs and tong pans, meat and egg spatulas, ladle and pan for liquid eggs, sear tool and sear tool pan, egg rings, cool covers, knives and cutting boards, mix in spindle, PHC and UHC drawers, rice scoop and rice scoop pans).

  • **Tools - (B)** <br>- MIC ensures timer is running<br>- They also understand timer must be immediately reset (turn off and immediately after, turn on)<br>- Manager ensures Tool timer is running on Manager Station Timer<br>- Only the MIC can reset timer<br>- MIC is able to assemble and disassemble tools per job aid

Upon Arrival - 12 pts possible

  • What do you do when Food Safety Auditor arrives? <br>- Acknowledge and ask for a min to organize floor<br>- Give auditor FSC to review<br>- Look at food safety timer and make a plan for any food safety timer less than 2 hours<br>- Announce the audit is taking place and remind them of danger zone 1 and 2<br>- Call for help

  • MIC demonstrates knowledge of food safety timer and how it is used. (Including the warning timers)

  • MIC understands no action required for times longer than 2 hours

  • MIC is knowledgeable on creating plans and prioritizing food safety times less than 2 hours

Crossing the BLUE door - 12 pts possible

  • What do you do when auditor crosses the blue door? (threshold entrance)<br>- Follow the auditor, (be where he be, see what he see)

  • What should you be looking for?<br>- Any food safety violations (reference Game Plan/Station Planners)

  • What do you do if you see a Food Safety violation?<br>- Correct it before the auditor brings it to your attention. (ya see it, ya fix it)

  • What do you do if the auditor brings a food safety issue to your attention?<br>- Immediately take corrective action to avoid double points lost. (ya miss it, ya fix it)

Hand Wash - 4 pts possible

  • Hand wash timer is on?<br>- How many minutes left?

  • Does MIC Know when next hourly hand wash is to occur?

  • How does MIC verify all employees properly wash their hands with soap at designated hand sink?

  • Does MIC know only one person goes out to check the lobby and restrooms<br>- Watch for anyone coming in through the kitchen door and ensures proper hand wash is conducted?

Hand Wash Bonus - Story of Sam - 6 pts possilble

  • All employees can tell the story of sam

  • MIC can give three examples of when to wash hands? <br>- After picking something from the floor<br>- After cleaning tasks<br>- After touching any body part and/or uniform<br>- After touching trash can or anything that could cause cross contamination, etc.

Danger Zones - 5 pts possible DZ1 - A. Crossing Blue Door "Mc Hammer; Can't Touch This" - B. Hourly Handwash "Everybody at the sink, with soap, beat the buzzer" DZ2 - A. No handling raw meat with hands - B. Final Flip and check "All Patties"

  • Does every employee know both "Danger Zones, 1 & 2 (A & B from both zones)"?

  • Does MIC know both "Danger Zones, 1 & 2 - (A & B from both zones)"?<br>AND UNDERSTANDS their role is to ensure both zones are protected

  • Are "Danger Zones 1 & 2" Job Aids posted? (Zone 1 Job Aid by Kitchen door and Zone 2 Job Aid by Grill)<br>

Temperatures - 5 pts possible

  • - MIC able to perform patty temp check 155F or higher by taking 5 temps of a patty 12, 3, 6, 9 and center<br>- Is knowledgeable on corrective action

  • - MIC displays the ability to correctly take the temp of the shake machine (<=41) <br>- By taking three times (FMB)<br>- Writing the highest on the FSC<br>- Knowledgeable on corrective action

  • - MIC displays the ability to correctly take the temp of the fryers (>=350) <br>- Knowledgeable on corrective action

  • - MIC displays the ability to correctly take the temp of the refrigerators (<=41.0)<br>- Knowledgeable on corrective action

  • **Any Miscellaneous - Food Safety**<br>- Describe any miscellaneous FS seen. <br>ex: nail polish, stone earrings/jewelry, drinks in food prep areas, etc

Any Food Safety Issues Seen? - Minus points (see below) - MINOR (-1 point) - MAJOR (-2 points) - CRITICAL (-6 points)

  • 1st Minor observed

  • 2nd Minor observed

  • 3rd Minor observed

  • 4th Minor observed

  • 5th Minor observed

  • 6th Minor observed

  • 1st Major observed

  • 2nd Major observed

  • 3rd Major observed

  • Any Critical’s observed?

Quarterly Initiative - 2 pts possible

  • Time as a Public Health Control (TPH) procedures are correctly. <br>TPH foods include: <br>- non-refrigerated shredded lettuce, iceberg lettuce leafs, sliced tomato, and processed cheeses at the assembly and taco stations. 4 hour hold time in use.

  • Weekly dial thermometer calibration chart is filled out on last page of the Food Safety Checklist.

Workstation Positioning / Leadership

Floor Leadership - 26 pts possible

  • Grill - What percentage of grill assembly is cooking on grill? <br>- 25%

  • Grill/Assembly - What percent is assembly? <br>- 75%

  • Grill - What is the A, B, C, and D of assembly? <br>- A) Do your job<br>- B) Help others<br>- C) Clean and stock <br>- D) Don't you dare

  • Fryer/Taco - What percent is drop fryer products?<br>- 25%

  • Fryer/Taco - What percent is the taco assembly? <br>- 75%

  • Fryer/Taco - What is A, B, C, and D of Taco Assembly?<br>- A) Do your job<br>- B) Help others<br>- C) Clean and stock <br>- D) Don't you dare

  • Drive Thru - What percent is DO YOUR JOB ? <br>- 75%

  • Drive Thru - What percent is B, C, and D ? <br>- 25%

  • Drive Thru - What is your B responsibility? <br>- Help front counter<br>- Drop fries<br>- Portion products

  • Front Counter - What percent is DO YOUR JOB? <br>- 25%

  • Front Counter - What percent is B, C,and D? <br>- 75%

  • Front Counter - What is your C responsibility? <br>- Clean the lobby and restrooms <br>- Follow station planner

  • MIC <br>- What percent is coaching/direct procedures - Food safety - Food Quality - Monitors to ensure 30s drop times? <br>- 50%

  • MIC <br>- What percent is HELP OTHERS? <br>- 50%

  • Why is it important to portion finger foods? <br>So the MIC doesnt have to wash their hands if they have to drop finger foods when helping fryers

  • MIC is coaching, directing, and communicating to ensure 30s drop times.

  • MIC is in proper position including when helping others

  • Speed of Service is posted with actionable notes?

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