Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
DT Visit
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Was the greeting within 5 seconds?
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Did the employee use their name in the greeting?
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Did the employee use SMART selling?
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Did the employee as "Do I have your order correct on the screen?
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Did the employee give you the total and direct you where to go?
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Did the employee greet you within 5 seconds at the window?
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Was the order read back to you before payment?
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Did the employee as you how your service was?
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Did the employee thank you and invite you back?
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What was your total time?
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Were you asked if you needed any condiments for your order?
Dining visit
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Were you greeted within 5 seconds?
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Did the employee use a SMART selling?
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Was your cup provided to you while you waited for your order?
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Were you directed/asked where the condiments are?
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Were you given an appropriate parting comment? (enjoy your meal)
Tacos
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Do the tacos meet the acceptable darkness?
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Is there a proper amount of lettuce in the tacos?
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Is the cheese placement correct?
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Are the Tacos properly sauced?
Outside Cleanliness
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Was the property presentable upon arrival
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Is the parking lot / DT / landscaping clean and free of trash?
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Are the menu boards clean and in good repair?
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Are the entryways clean?
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Outside is free of any safety issues
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Is the building clean?
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Are all lights working?
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All current POP is posted and in good condition?
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Back door slab is clean
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DT lane is clean?
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DT window area is clean?
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Dumpster gates are closed
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Dumpster are is clean and lids are closed
Uniform Appearance
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Are all employees wearing the correct shirts and are the shirts tucked in?
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Are all employees wearing black slacks?
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Are all employees wearing name tags?
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Are all employees wearing a hat or visor (include Management if assigned to a cooking or prep position).
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Are all management wearing a tie or scarf?
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Is all necessary hair in a bun and black hair tie used?
Dining Room Cleanliness
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Are the tables bussed?<br>
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Are the tables and chairs detailed clean?
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Are the floors clean?
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Is the Drink Station clean and stocked?
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Are the walls / dividers clean?
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Are the baseboards clean?
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Is the ceiling / vents / light diffusers clean?
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Are the garbages less than 1/2 full?
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Are the entry doors clean?
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Are the windows clean?
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Are all lights working?
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Are the restrooms cleaned and stocked?
Quality check
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Are all hold times on the grill set?
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Are all items on the grill within the correct shelf life?
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Are all items on the grill staged properly?
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Are the employees following all the correct procedures on the grill?
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Are all hold times on the fryers set?
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Are all items on the fryers staged properly?
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Are all items on the fryers within the correct shelf life?
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Are the employees following all the correct procedures on fryers?
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Are Tacos being prepared properly?
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Are all hold times on the front and DT set?
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Are all items on the front and DT within the correct shelf life?
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Are all items in the walk in refrigerator within shelf life
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Are all items in the walk in refrigerator stored correctly?
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Are all items in the walk in freezer within shelf life?
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Are all items in the walk in freezer stored correctly?
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Are all items in the dry storage within shelf life?
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Are all items in the dry storage stored correctly?
Guest Service Procedures
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Is the DT employee greeting every customer within 5 seconds?
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Is the DT employee asking every guest "Do I have your order correct on the screen"?
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Is the DT employee repeating every order before collecting payment!
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Is the DT employee asking each guest how their service is, or apologizing for the problem?
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Is the DT employee thanking and inviting every guest back?
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Food Safety
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Is the HACCP book correct?
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Are all personal food and drinks stored in a proper designated area?
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Did the TL in charge know how to take the critical temperatures?
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Did the TL in charge knew how to take the patty check?
Floor Leadership Systems
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Are the Daily Planners filled out for the current shift?
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Are the Build-To charts being followed?
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Are the Build-To charts being crossed off each 1/2 hour?
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Is WSP properly deployed? (MIC in # 3,6,8)
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Is the WSP chart correctly filled out?
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Do the employees know their Primary and Secondary Duties?
BOH Cleanliness
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Is behind the grill and fryers clean?
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Is under all other equipment clean?
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Are the grill and fryer hoods clean?
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Is the prep area clean and organized?
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Are all the dishes put away clean?
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Are all kitchen and storage lights properly working?
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Is the dry storage area clean and organized?
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Is the walk in refrigerator clean and organized?
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Is the walk in freezer clean and organized?
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Is the break room clean and organized?
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Is the break room an inviting atmosphere for the employees to enjoy?
Equipment
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Is all equipment properly working
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Is all equipment clean and properly maintained
Scheduling / Labor Management
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Is the sales forecast within 2% or reasonable based on history?
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Are schedules posted by Wednesday 5:00pm?
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Are the scheduled hours at or below the guide hours?
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Do the actual hours match the guide / scheduled hours?
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Are all hours scheduled within 1 of guide?
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Are all lunch hours at or +1 of guide?
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Is the daily graph printed and available to all shifts?
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Are all tasks properly scheduled?
Food Cost
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Has the store achieved the 4.00% Food Cost goal for the last three periods?
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Is the Destroyed Food being tracked and entered daily?
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Is the prep list printed and being used?
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Is the store meeting the DOH goal?
Cash / Theft
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Is the Cashier performance summary printed from prior week and posted?
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Are all cashiers under the 5% item cancel goal for the current week?
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Has the store met the Theft Report Indicators goal for the last 4 weeks
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Are all cashiers counting their own drawers at the end of each shift?
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Is the Cash and Sales entered daily?
Communication Board
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Are all required items posted on Communication Board?
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Is all information current on Communication Board?
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Do the employees know the current VOG information (AOF, AOS, TB, B2B, Problem Resolution)
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Do the employees know the food cost action plan?
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Is the daily SOS posted?