Information
-
Restaurant Number
-
Restaurant Manager
-
PIC
-
Conducted on
-
Prepared by
Guest Standards Assessment - 35 pts possible
-
Guest received what they ordered including condiments, utensils, straw and receipt. <br>
-
Restroom sinks, changing tables, toilets, and floors are clean. Toilet paper, soap, and hand towels or hand dryer are available.
-
OCS and speakers are working properly; POP and menu boards are clean, easy to ready, and with no missing panels or numbers.
-
Guest greeted at the drive thru or front counter register; the Team Member is friendly throughout the order taking process and the guest is thanked for their visit.
-
Burgers are 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 are closed.
Food Safety Travel Path - 6 pts possible
-
Does the PIC know where Food Safety Travel Path is located?
-
Can PIC walk you through the travel path?
Bucket 1 - Hand Wash - 4 pts possible
-
Hand wash timer is set/on? How many minutes left?
-
Does PIC Know when next hourly hand wash is to occur?
-
How does PIC verify all employees properly wash their hands with soap at designated hand sink?
-
Does PIC know only one person goes out to check the lobby and restrooms; and watch for anyone coming in through the kitchen
8 Pre-Shift Checklist - 31 pts possible
-
**ServSafe** <br>- Posted by front counter <br>- PIC can point at it
-
**Tea liners** <br>- Tied <br>- Dated <br>- White tube trimmed
-
**FSC** <br>- 5 Prior days free of errors, <br>- Complete and properly filled out <br>- Is there signatures showing that it has been checked by the managers daily?
-
**Sanitizer Buckets** <br>- Labeled <br>- PIC shows the ability of how to read the strength of all sanitizer buckets, including shake sanitizer <br>- MIC ensures they are all 150ppm-400ppm strength
-
**Tools** <br>- There a set of back up tools available in store. <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).
-
**Temperatures** <br>- PIC able to perform temp tacking process and can explain corrective action with no coaching <br><br>- PIC displays the ability to correctly take the temp of the Grill (325-375) and patty (>= 155 in 5 different sections of the patty) and knowledgeable on corrective action <br><br>- MIC displays the ability to correctly take the temp of the shake machine (<=41) by taking three times (FMB) and writing the highest on the FSC and knowledgeable on corrective action <br><br>- MIC displays the ability to correctly take the temp of the fryers (>=350) and knowledgeable on corrective action <br><br>- MIC displays the ability to correctly take the temp of the refrigerators (<=41.0) and knowledgeable on corrective action
-
Grill and patty demonstration and corrective action
-
Fryers temp demonstration and corrective action
-
Shake machine temp demonstration and corrective action
-
Refrigerator temp demonstration and corrective action
-
**8 Criticals** <br>- PIC can name the 8 Food Safety Criticals
Any Food Safety issues seen (minus points if missed) - Minus Points (see below) - Minor 5 points - Major 10 points - Critical 20 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 criticals seen?
Uniforms - 1 pt possible
-
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<br>- plain black belt only
Cleanliness - Refer to Maintenance List - 6 pts possible
-
Maintenance planner completed and checked off <br>- 15 daily core items <br>- 40% by 8 am<br>- 80% by 10am
Outside - 13 pts possible
-
Entry doors<br>- no more soil than a dollar bill and in good condition
-
Outside window ledges<br>- soil no more than a dollar bill
-
Bonus points - trash cans polished
-
Outside trash cans <br>- not overflowing<br>- ash tray must have cat litter or similar<br>- no soil more than a dollar bill<br>- graffiti within standard<br>- in good condition
-
Directional signs<br>- soil no more than a dollar bill<br>- graffiti within standards<br>- in good condition
-
Bonus point - directional signs are polished
-
Menu board POP<br>- according to matrix<br>- no missing seams <br>- no missing numbers
-
Menu board<br>- soil no more than a dollar bill<br>- graffiti within standard<br>- in good condition
-
Bonus point - menu boards polished
-
Drive thru lane gum in front of window and order menu board<br>- no more gum than a 1/2 sheet of paper
-
Drive thru lane<br>- trash no more than an 8 1/2 by 11 inch sheet of paper<br>- oil stains in front of menu boards and drive thru window not shiny or matte<br>- must be faded stains that show cleaning attempt <br>- lane in good condition
-
Drive thru window<br>- no more soil than a dollar bill<br>- in good condition (window locks)<br>- fly fan on and operational
-
Drive thru window frame<br>- no more soil than a dollar bill
-
Drive thru window POP<br>- free of soil<br>- in good condition
-
Drive thru window POP<br>- current POP following matrix standards
-
Dumpster lid closed
-
Dumpster area <br>- trash and soil accumulated no more than an 8 1/2 by 11 inch sheet of paper <br>- graffiti within standards<br>- walls and gate free of soil more than an 8 1/2 by 11 inch sheet of paper<br>- in good condition
-
80% of windows free of soil <br>- each window no more than a dollar bill
-
POP correct according to matrix<br>- notate any recommendations on current POP
-
POP free of bubbles and wrinkles<br>- no more than a dollar bill<br>- no dog ears greater than 1/2 of the height of a dollar bill
Dining Room - 15 pts possible
-
Bonus point - ice machine on top of freestyle is polished
-
8 out of 10 chairs <br>- free of soil no more than a dollar bill per chair
-
Chairs <br>- in good condition (seats no more than 50 percent)
-
Table edges <br>- no more soil than a dollar bill per table<br>- in good condition
-
High chairs <br>- soil no more than 1/2 a dollar bill and in proper working condition<br>- safety restraint (belt) is in safe condition
-
Vents<br>- no more soil than 1/2 a dollar bill<br>- in good condition
-
Dining room lighting<br>- no lights out<br>- in good condition
-
Wet floor signs<br>- soil no more than a dollar bill<br>- available and in good condition
-
Trash cans <br>- not overflowing <br>- tops and exterior free of soil less than a dollar bill<br>- interior free of soil less than a dollar bill<br>- in good condition
-
Dining room POP / Picture décor<br>- no more soil than a dollar bill<br>- up to date and JIB standards
-
Dining room window ledges<br>- free of soil
-
Dining room frames and railings <br>- no more soil than half an 8 1/2 by 11 inch sheet of paper
-
Dining room walls<br>- soil no more than a 1/2 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 - 10 pts possible
-
Restroom walls <br>- no more soil than a dollar bill <br>- graffiti within standards
-
Mirrors and signs <br>- soil less than 1/2 a dollar bill each<br>- in good condition<br>- hand wash sign required
-
Restroom covings <br>- less than 3 covings with soil less 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<br>- in good condition
-
Restroom vents<br>- soil less than 1/2 a dollar bill each
-
Dispensers and hand dryers <br>- stocked and in good working condition<br>- graffiti within standard, soil less than a dollar bill
-
Bonus point - dispensers and trash cans in restroom are polished
-
Restroom doors <br>- soil less than 1/2 a dollar bill<br>- graffiti within standard
-
Bonus point - kick plates polished
-
Lighting<br>- no lights out <br>- all light have light covers
-
Restrooms free of odor
Back of the House / Kitchen - 13 pts possible
-
Dry storage<br>- no more than 4 boxes without flaps cut off
-
Trash cans <br>- soil no more than an 8 1/2 by 11 inch sheet of paper
-
Back door<br>- clear of trash and boxes more than 75% of door clear <br>- back door free of gaps
-
Back door fly fan on and in working condition
-
Oil tank pan<br>- no more soil than an 8 1/2 by 11 inch sheet of paper
-
Vents<br>- no more soil than 1/2 a dollar bill
-
Walls<br>- no more soil than 1/2 a sheet of paper per wall
-
Cove bases <br>- no more than 10 with more soil more than a 1/2 dollar bill
-
Tile<br>- no more than 5 cracked or missing tiles including cove bases
-
Mop sink<br>- no mops, broom, buckets, tools, etc on sink floor<br>- no trash or standing water more than an 8 1/2 by 11 inch sheet of paper
-
Mop buckets<br>- no more soil than an 8 1/2 by 11 inch sheet of paper <br>- mop is not left in water when not in use
-
Kitchen hood filters<br>- no dripping oil more than 1/2 a dollar bill from hood filters
-
Walk ins<br>- no empty boxes<br>- no products exposed to air <br>- door strips non missing and in good condition<br>- plain strips for cooler<br>- striped strips for freezer
Quality Prep - 9 pts possible
-
Prep list modified
-
Prep list being followed<br>- quantities made match what prep list is asking for no more than 2 set ups in accuracy<br>- prep list kept 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<br>- weight should be within a quarter ounce difference
-
Expired product<br>- no expired products including soda and dry storage<br>- spot check
-
No product being defrosted being use<br>- using products only after defrost <br>- (including : tacos, monster tacos, chicken fillets, fajita chicken, etc)
-
Fill line standards followed<br>- anything that will go from walk in to assembly line should not be filled past container fill line
-
All tools available and in working condition<br>- scale<br>- ladles<br>- scoops<br>- tomato slicer<br>- lettuce shredder<br>- label gun and tape available (Ink on tape not faded)
Quality Bread - 8 pts possible
-
Quality - Bread (refer to Bread Quality Job Aid)
-
Sourdough griller <br>- no more than 20% build up on platen<br>- chain has no excessive build up<br>- settings adjusted to meet standards (ideally 2, 2)
-
Disassemble round up toaster <br>- belt is not worn (front and back belt)<br>- settings D2 or D1 if using for sourdough bread. <br>- if adjusted to different setting must still meet quality standard<br>- butter wheel properly maintained, no excessive build up
-
Bread expiration and defrost<br>- no bread expired<br>- no frozen bread being used
-
Toaster teflon sheets<br>- rotated and available
-
Have 3 round up toaster sheets <br>- 1 full<br>- 1 cut diagonally <br>- 1 cut in square shape
-
Batch toaster time settings correct
-
Batch taster spatulas and sponges<br>- spatulas no more than 20% build up (front and back)<br>- sponges properly maintained
Quality Assembly - 7 pts possible
-
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 (4in pan 10, 6 in pan 15)
-
No more than 4 sandwiches assembled at one time<br>- proper build<br>- protein being placed last on sandwich
-
Saucing procedures being followed
-
Protein cabinet<br>- proper quantities being held<br>- timers set and used correctly
-
UHC <br>- proper quantities held <br>- timers set and used correctly
-
Taco staging unit<br>- 3 ten min timers available, and at fryer station<br>- taco staging unit marked front middle and back with corresponding timers<br>- tacos held correctly<br>- bags free of sauce and not soggy<br>- tacos bagged correctly
-
Proper box and wrapping procedures
Grill Knowledge Check / Observation - 13 pts possible
-
What are your primary duties?
-
What are your secondary duties?
-
What is the temperature of the grill?
-
What is the minimum number of presses that need to be on the grill at all times?
-
How long do you wait for presses to heat up in between uses?
-
How long do you have to wait to use a press after washing it?
-
What do the numbers on the build to chart mean?
-
How often do you check the build to charts?
-
How often do you switch out protein cabinet drawers?
-
How do you cook a single portion of scrambled eggs?
-
Scraps grill after every use
-
Employee does not reset timers when product has expired
-
No broken/smashed or dried out product being held
Quality Oil - 3 pts possible
-
Oil Quality<br>- refer to quality job aid
-
Oil calendar <br>- updated to current month with boil out and change days marked
-
Skim<br>- timer is set for 15 minute skimming<br>- debris in fryers no more than 1/2 of a dollar bill
Fryer Knowledge Check / Observation - 10 pts possible
-
What are your primary duties?
-
What are your secondary duties?
-
What is the temperature of the fryers?
-
How do you check the quality of the oil?
-
What do the numbers on the build to chart mean?
-
How often do you check the build to charts?
-
Tacos assembled correctly
-
Fries are salted correctly
-
No broken/smashed products<br>- No burnt/undercooked products
-
Discards expired product (timers not reset)
Station Planners - Refer to Glossary (must be dated) - 4 pts possible
-
Station Planner <br>- Grill (completed/in progress)
-
Station Planner <br>- Fryer (completed/in progress
-
Station Planner <br>- Guest Service (completed/in progress)
-
Station Planner <br>- Drive Thru (completed/in progress)
On Going... - 30 pts possible
-
Deploying up and down to delegate tasks and effectively directing team?
-
PIC in right position<br>- 1,3,6,8 highest available<br>- does not leave right primary position for more than 10 minutes 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
-
"Build-To's" being communicated to the team and verified by PIC?<br>- items meant to hold are highlighted<br>- half hours are marked off when past<br>- no products that are not highlighted being held<br>- highlighted items are not excessively off of the planned amount
-
PIC actually follows up on quality of products being stationed
Planning Book - 14 pts possible
-
Daily Placement Charts<br>- completed check past 5 days<br>- must have breaks tracked and crossed off
-
Store Visit completed/in progress including task assignments
-
Daily Graphs<br>- completed check past 5 days <br>- non sales generating hours are scheduled properly<br>- breaks are scheduled for all shifts over 5 hours
-
Hourly Sales Tracking <br>- completed check past 5 days <br>- must be filled out until at least 10 pm to get the points<br>- running total must be completed to keep track of sales over/under for the day
-
Task Assignment <br>- completed check past 5 days<br>- extra cleaning assignments than the regular tasks<br>- 2 separate sheets for AM / PM shifts
-
Destroyed<br>- completed check past 5 days
Communication Board (current and with actionable notes) - 9 pts possible
-
Alerts per 10k Transactions
-
Cashier Performance
-
Employees Reward and Recognition
-
Food Cost Action Plan
-
Food Cost Variance Analysis
-
SOS
-
VOG
-
Void Order Report
-
Weekly Goals and Achievements
Training Coordinator - 9 pts possible
-
Manpower Assessment completed for current quarter
-
Workstation certification chart<br>- employees names filled out<br>- dates for employees that have been certified
-
Filing cabinet or similar set aside for training only
-
Files labeled with current employee names
-
5 employees with complete written franchise certification for fryer station
-
5 employees with complete written franchise certification for grill/protein cabinet
-
If store is not staffed on shift leaders (at least 6)<br>- have a shift leader training candidate with SL certification started
Manager Station - 0 pts possible
-
Manager station is set up with job aids and food safety timer?
-
Jack’s WiFi is up and running?
Critical Thinking
-
Visual support
-
New Action Plan - 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 - 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 - 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
