STORE AUDIT CALIFORNIA

• Restaurant Number

• Restaurant Manager

• PIC

• Reason for Visit

  Select Certification Follow Up

  • Certification
  • Follow Up

• Conducted on

  Date

• Prepared by

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

• Drive Thru Shop <br>- Section 1

  Yes

  No

• Raffle Audit <br>- Sections 3 & 4

  Yes

  No

• SL Certifications / All Sections

  Yes

  No

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?

  Yes

  No

  N/A

• Employee is not saying OK and using Power Words?

  Yes

  No

  N/A

• Employee happy to fulfill special requests?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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)

  Yes

  No

  N/A

• Prep list is modified and completed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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)

  Yes

  No

  N/A

• Is Maintenance Planner is being used?

  Yes

  No

  N/A

• Are maintenance tasks completed within standard?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Take all trash and boxes out?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• BONUS #1<br>- Trash Cans Polished

  BONUS

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• BONUS #2<br>- Directional Signs Polished

  BONUS

• 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

  Yes

  No

  N/A

• BONUS #3<br>- Menu Boards Polished

  BONUS

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  BONUS

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  BONUS

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

  BONUS

• 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

  Yes

  No

  N/A

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)

  Yes

  No

  N/A

• Is station planner being used?

  Yes

  No

  N/A

• Is area stocked and cleaned?

  Yes

  No

  N/A

• Are assembly timers on?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Bread quality within standards?

  Yes

  No

  N/A

• Are toaster settings correct?

  Yes

  No

  N/A

Grill Knowledge Questions - 5 pts possible

• How do you butter a biscuit?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• How many sausage patties can be cooked per lane?

  Yes

  No

  N/A

• Why is it important to final flip and check?

  Yes

  No

  N/A

• What is the current topic on the safety calendar?

  Yes

  No

  N/A

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)

  Yes

  No

  N/A

• Is station planner being used?

  Yes

  No

  N/A

• Is area stocked and cleaned?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is oil calendar current and filled out?

  Yes

  No

  N/A

• Are timers on for lettuce, cheese and skim?

  Yes

  No

  N/A

• Check PHU/UHC

  Yes

  No

  N/A

Fryer Knowledge Questions - 6 pts possible

• How do you salt fries?

  Yes

  No

  N/A

• Where do you put the cheese on a taco?

  Yes

  No

  N/A

• How often do you skim the fryers?

  Yes

  No

  N/A

• What is the hold time for fries?

  Yes

  No

  N/A

• Why do you have to shake the fryer basket?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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)

  Yes

  No

  N/A

• Guest service planner being used?

  Yes

  No

  N/A

• DT station planner being used?

  Yes

  No

  N/A

Guest Service Knowledge Questions - 3 pts possible

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

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Miscellaneous - 18 pts possible

• Management uniforms within standard?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Check last day of tablet usage

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Destroyed <br>- Completed check 5 days

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Alerts per 10k transactions

  Yes

  No

  N/A

• Cashier Performance

  Yes

  No

  N/A

• Employee Rewards and Recognition

  Yes

  No

  N/A

• Food Cost Action Plan

  Yes

  No

  N/A

• Food Variance Analysis

  Yes

  No

  N/A

• Speed of Service

  Yes

  No

  N/A

• Voice of the Guest

  Yes

  No

  N/A

• Void Order Report

  Yes

  No

  N/A

• Weekly Goals and Achievements

  Yes

  No

  N/A

MIC Knowledge Check - 3 pts possible

• What was you VOG overall satisfaction last week?

  Yes

  No

  N/A

• Name one item on your Food Cost Action Plan?

  Yes

  No

  N/A

• What is the safety topic for the month?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• **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?

  Yes

  No

  N/A

• **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

  Yes

  No

  N/A

• **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).

  Yes

  No

  N/A

• **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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

Hand Wash - 4 pts possible

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

Hand Wash Bonus - Story of Sam - 6 pts possilble

• All employees can tell the story of sam

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

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)"?

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• - 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

• 1st Minor observed

  MINOR

• 2nd Minor observed

  MINOR

• 3rd Minor observed

  MINOR

• 4th Minor observed

  MINOR

• 5th Minor observed

  MINOR

• 6th Minor observed

  MINOR

• 1st Major observed

  MAJOR

• 2nd Major observed

  MAJOR

• 3rd Major observed

  MAJOR

• Any Critical’s observed?

  CRITICAL

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.

  Yes

  Major

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

  Yes

  Minor

Floor Leadership - 26 pts possible

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• MIC is in proper position including when helping others

  Yes

  No

  N/A

• Speed of Service is posted with actionable notes?

  Yes

  No

  N/A

• Add signature

  Sign