Information
-
Restaurant Number
-
Restaurant Manager
-
PIC
-
Reason for Visit
- Certification
- Follow Up
-
Conducted on
-
Prepared by
Observation 8 critical items on standard assessment audit
-
Fries 150<br>
-
Jumbo Patty Temp 125F
-
Guest is greeted apron arrival <br>
-
Restrooms are stocked with soap, paper towels, and toilet tissue
-
Team members make an effort to be friendly through smiling and conversation
-
Guest is thanked for their visit
-
Restroom sinks, changing tables, toilets , and floors are clean or in the process of being cleaned
-
Guest received what they ordered including correct product build , condiments , napkins, straws , and receipts
Store Visit
-
Uniforms within standards <br>-refer to Uniforms Job Aid<br>JIB thread only <br>dickies or black slacks<br>solid color and matching socks<br>jewelry per area policy
Cleanliness - refer to maint list
-
maintenance planner completed and checked off <br>15 daily core items <br>40% by 8 am<br>80% 10am
Outside
-
Entry doorsl<br>- no more soil than a dollar bill<br>
-
Entry door in good condition
-
Drive thru window<br>no more soil than a dollar bill
-
Drive thru window condition<br>- window locks and in good condition<br>- window slides smooth ( easy to close and open)<br>- Fly fan operational and in use
-
drive thru window POP<br>- free of soil<br>- in good condition
-
drive thru window POP<br>- current POP following matrix standards
-
drive thru window frame<br>no more soil than a dollar bill<br>-can not leave a mark on frame with finger visible in a picture
-
drive thru window frame <br>- in good condition
-
Drive thru lane<br>- trash no more than an 8 1/2 by 11 sheet of paper<br>- oil stains in front of menu boards and drive thru window not shiny or matte, must be faded stains that show cleaning attempt
-
drive lane <br>- in good conditon
-
80% of windows free of soil <br>- each window no more than a dollar bill
-
POP free of bubbles and wrinkles<br>- no more than a dollar bill<br>- no dog ears greater then half of the height of a dollar bill
-
POP correct according to matrix<br>- notate any recommendations on current POP
-
outside trash cans <br>- not overflowing<br>- graffiti within standards<br>- no more soil than a dollar bill<br>- ash tray must have cat litter or similar
-
outside trash cans in good condition
-
<br>- dumpster lid closed
-
dumpster gate/walls<br>- graffiti within standard<br>- no more soil than an by sheet of paper
-
dumpster area <br>- trash and soil accumulated no more than a 8 1/2 by 11 inch piece of paper <br>-
-
dumpster area - in good condition
dinning room
-
8 out of 10 chairs <br>- free of soil no more than a dollar bill per chair<br>
-
chairs- in good condition ( no wobbly chairs, worn chair seats etc)<br>
-
table edges <br>-no more soil than a dollar bill per table
-
tables in good condition
-
high chairs <br>-free of soil and in proper working condition
-
vents - no more soil than half a dollar bill
-
vents in good condition
-
dining room lighting<br>- no lights out<br>- in good condition<br>
-
thermostat set at 65-75
-
wet floor signs <br>- no more soil than a half dollar bill
-
wet floor signs<br>- available and in good condition
-
trash cans <br>- not overflowing <br>-tops and exterior free of soil less than a dollar bill
-
trash cans in good condition
-
dining room POP/picture decor<br>-no more soil than a dollar bill
-
dining room POP/picture decor<br>- current JIB standards
-
dining room window ledges<br>- free of soil
-
dining room frames and railings <br>- no more soil than half am 8 1/2 by 11 sheet of paper
-
dining room walls<br>- soil no more than a half sheet of paper
-
tile no more than 4 cracked tiles or covings
-
dining room covings <br>- no more than 6 dirty covings <br>- coving soil less than 1/2 of a dollar bill
-
fly lamps on and operational
Restrooms
-
restroom walls <br>- no more soil than a dollar bill <br>- graffiti within standards
-
restroom lighting <br>- no lights out <br>- all lights have protective cover
-
mirrors and signs condition<br>- in good condition<br>- hand wash sign required
-
mirrors an signs <br>- soil less than 1/2 a dollar bill each
-
restroom covings <br>- less than 3 covings with soil les than 1/2 a dollar bill
-
restroom tile <br>- no more than 1 broken tiles/cove bases
-
restroom toilets and sinks<br>- graffiti within standard<br>- soil should be less than 1/2 a dollar bill
-
toilets an sinks in good condition
-
restroom vents<br>- soil less than 1/2 a dollar bill eack
-
dispensers and hand dryers <br>-stocked and in good working condition
-
dispensers and hand dryers<br>- graffiti within standards<br>- soil less than 1/2 a dollar bill each
-
restroom doors <br>- soil less than 1/2 a dollar bill<br>- graffiti within standard <br>
-
bonus point - kick plates polished
-
lighting<br>- no lights out <br>- all light have light covers
-
Restrooms free of odor
Back of the House
-
Dry storage<br>- No more than 4 boxes without flaps cut off
-
proper stocking procedure<br>6 inches from floor <br>12 inches from ceiling
-
Back door<br>- clear of trash and boxes more than 75% of door clear
-
back door fly fan on and in working condition
-
oil tank pan<br>- no more soil than an 8 1/2 by 11 sheet of paper
-
walls<br>- no more soil than 1/2 a sheet of paper per wall
-
vents<br>- no more soil than 1/2 a dollar bill
-
cove bases <br>- no more than 10 with more soil than a 1/2 dollar bill
-
tile<br>- no more than 5 cracked or missing tiles including cove bases
-
employee room<br>- if used as storage does not take more than 1/2 of employee room
-
back door free of gaps ( no light coming through)
-
mop sink<br>- no trash or standing water more than an 8 1/2 by 11 sheet of paper <br>- clean and organized
-
mop buckets<br>- no more soil than an 8 1/2 by 11 sheet of paper <br>- mop is not left in water when not in use
-
kitchen hoods filters<br>- no dripping oil from hood filters<br>
-
walk ins<br>- no empty boxes<br>- no products exposed to air <br>- door strips non missing and in good condition
Quality Prep- refer to prep list,
-
Prep list modified<br>- to fit store needs
-
Prep list being followed<br>- quantities made match what prep list is asking for no more than 2 set ups in accurate
-
prep book available and up to date<br>- prep list kept for last 7 days
-
Salad weighs <br>-12oz -15oz<br>- no cores<br>- proper build being used
-
Key set ups have accurate weights<br>-refer to set up weight job aid<br>- weigh one of each
-
Expired product<br>- no expired products including soda and dry storage
-
No product being defrosted being use<br>- Using products only after defrost ( including : tacos, monster tacos, chicken fillets, fajita, etc)
-
Fill line standards followed
-
all tools available and in working condition<br>- scale, ladles , scoops, label gun tape/ink , pans etc
quality bread
-
Quality - bread (refer to Bread Quality Job Aid)<br>
-
Sourdough bread griller settings correct <br>- adjusted to meet standards (ideally 2,2 and
-
sourdough griller disassemble<br>- no more than 20% built up on platen<br>- chain has no excessive build up<br>
-
Round up toasters settings correctl<br>- D2 or D1 if using for sourdough bread. If adjusted to different setting must still meet quality standard
-
disassemble round up toaster <br>- belt is not worn <br>- butter wheel properly maintained no excessive built up
-
bread expiration and defrost<br>- no bread expired<br>- no frozen bread being used
-
toaster teflon sheets<br>- rotated and available ( 3 different types)
-
batch toaster time settings correct
-
batch taster spatulas and sponges<br>- spatulas no more than 20% built up (front and back)<br>- sponges properly maintained<br>
Quality Assembly
-
Quality - Assembly (refer to Quality Job Aid)<br>- pickles submerged<br> - tomatoes properly stacked <br>- cheese to fill line<br>- lettuce green, crisp, no cores<br>- onions crisp and white<br>- bacon crisp no more than ten per sheet ( 4inch pan 10, 6 inch pan 15)
-
No more than 4 sandwiches assembled at one time<br>- proper build protein being placed last on sandwich <br>
-
saucing procedures being followed
-
protein cabinet<br>- proper quantities being held<br>- timers set and used correctly<br>-
-
UHC <br>-proper quantities held <br>- timers set and used correctly
-
taco staging unit<br>- tacos held correctly<br>-bags free of sauce and not soggy<br>- 10 min timer available
-
proper box and wrapping procedures <br>
Quality oil- refer to oil quality job aid and calendar
-
Quality - Oil <br>refer to quality job aid
-
oil calendar <br>- updated to current month with boil out and change days marked
-
skim<br>- timer set for 15 min skimming<br>- debris in fryers more than half of a dollar bill
Station Planners
-
Station Planner - Grill (completed/in progress) <br>
-
Station Planner - Fryer (completed/in progress)
-
Station Planner - Guest Service (completed/in progress)
-
Station Planner - Drive Thru (completed/in progress)
On Going
-
PIC in right position, deploying up and down to delegate tasks and effectively directing team?<br>1,3,6,8 highest available<br>does not leave right primary position for more than 10min at a time
-
"2 Minute Drills" conducted at lest every 1/2 hour?<br>-cleanliness <br>- inconsistent when more than an hour passes by with no 2 min drill performed<br>-protein cabinet <br>-quality
-
"Build-To's" being communicated to team and verified by PIC?<br>-compared "planned" stage products vs "actual/being used" stage products<br>- pic actually follows up on quality of products being station
Supporting Material
-
Store Visit completed/in progress including task assignments<br>- check previous 5 days for task assign sheet
Planning Book
-
Daily Placement Chart<br>completed check past 5 days
-
Daily Graphs<br>completed check past 5 days
-
Task Assignment <br>completed check past 5 days
-
Store Visit <br>completed check past 5 days
-
Destroy<br>completed check past 5 days
-
Hourly Sales Tracking <br>completed check past 5 days
-
Non sales generating hours (prep, administration, maintenance, etc) scheduled properly?
Communication Board (current and with actionable notes)
-
VOG (last and current period)
-
Food Cost action plan
-
Food Cost Variance analysis
-
Weekly Goals and Achievements
-
Employees Reward and Recognition
-
SOS
-
Cashier Performance
-
Void Order Report
-
Alerts per 10k tracking posted
PIC temperature knowledge check
-
grill and patty temp and corrective action
-
shake machine temp and corrective action
-
fryers temp and corrective action
-
POU refridgerators
Misc Items
-
Sanitizer test strips available and not expired
-
Sanitizer buckets labeled and correct strength
-
Are tea liners tied and dated and white tube trimmed
-
Any food safety issues seen?<br>-if seen was there corrective action takene
-
Does the PIC know the 8 criticals?
-
baskets being delivered to the table
-
Check the last 5 days of FSC and is there signatures showing that it has been checked by the managers?
-
Is there a set of back up tools available in store
Critical Thinking
-
Visual support
-
New Action Plan - Maintenance -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)
-
New Action Plan - Prep -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)
-
New Action Plan - Station Planners -What happened -why did it happen -how can it be resolved (what tools/approaches can be put in place) -deadline -who is responsible (to execute and to follow up)
-
Additional Comments
-
PIC
