Information
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Restaurant Number
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Restaurant Manager
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PIC
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Conducted on
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Prepared by
PIC Criticals knowledge check - 36 pts possible
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Does the PIC know the 8 food safety criticals?
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Does the PIC know the 8 guest standards criticals?
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Grill and patty demonstration and corrective action
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Fryers temp demonstration and corrective action
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Shake machine temp demonstration and corrective action
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Refridgerator temp demonstration and corrective action
Food Safety Tasks - 6 pts possible
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Check the last 5 days of FSC and is there signatures showing that it has been checked by the managers?
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Sanitizer test strips available and not expired
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Sanitizer buckets labeled and correct strength<br>- strength between 150ppm to 400ppm
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ServSafe posted and in color
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Are tea liners tied and dated and white tube trimmed
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Is there a set of back up tools available in store
Any Food Safety issues seen (minus points if missed) - minus points (see below) - minor 5 points - major 10 points - critical 20 points
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1st minor observed
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2nd minor observed
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3rd minor observed
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4th minor observed
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5th minor observed
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6th minor observed
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1st major observed
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2nd major observed
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3rd major observed
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Any criticals seen?
Observation 8 critical items on standard assessment audit - 40 pts possible
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Fries 150F
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Jumbo Patty Temp 125F
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Restrooms are stocked with soap, paper towels, and toilet tissue
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Restroom sinks, changing tables, toilets, and floors are clean or in the process of being cleaned
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Guest is greeted upon arrival
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Team members make an effort to be friendly through smiling and conversation
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Guest is thanked for their visit
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Guest received what they ordered including correct product build, condiments, napkins, straws , and receipts
Uniforms - 1 pt possible
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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 maintenance list) - 1 pt possible
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Maintenance planner completed and checked off <br>- 15 daily core items <br>- 40% by 8 am<br>- 80% 10am
Outside - 26 pts possible
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Entry doors<br>- no more soil than a dollar bill
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Entry door(s) in good condition
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Outside window ledges<br>- soil no more than a dollar bill
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Outside trash cans <br>- not overflowing<br>- ash tray must have cat litter or similar
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Outside trash cans <br>- no soil more than a dollar bill<br>- graffiti within standard
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Outside trash cans in good condition
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Bonus points - trash cans polished
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Directional signs<br>- soil no more than a dollar bill<br>- graffiti within standards
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Directional signs<br>- in good condition
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Bonus point - directional signs polished <br>
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Menu board<br>- soil no more than a dollar bill<br>- graffiti within standard
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Menu board POP<br>- according to matrix<br>- no missing seams <br>- no missing numbers
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Menu board in good condition
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Bonus point - menu boards polished
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Drive thru lane gum in front of window and order menu board<br>- no more gum than a half sheet of paper
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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
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Drive thru lane <br>- in good conditon
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Drive thru window<br>- no more soil than a dollar bill
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Drive thru window condition<br>- window locks and in good condition<br>- fly fan operational and in use
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Drive thru window POP<br>- free of soil<br>- in good condition
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Drive thru window POP<br>- current POP following matrix standards
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Drive thru window frame<br>- no more soil than a dollar bill
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Dumpster lid closed
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Dumpster area <br>- trash and soil accumulated no more than a 8 1/2 by 11 inch piece of paper <br>
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Dumpster gate/walls<br>- graffiti within standard<br>- no more soil than a 8 1/2 by 11 inch sheet of paper
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Dumpster area <br>- in good condition
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80% of windows free of soil <br>- each window no more than a dollar bill
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POP correct according to matrix<br>- notate any recommendations on current POP
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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
Dining room - 21 pts possible
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Bonus point - iced machine on top of freestyle polished
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8 out of 10 chairs <br>- free of soil no more than a dollar bill per chair
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Chairs - in good condition (seats no more than 50 percent)<br>
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Table edges <br>- no more soil than a dollar bill per table
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High chairs <br>- safety restraints (Belt) is in good condition<br>- soil no mare then half a dollar bill and in proper working condition
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Tables in good condition
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Vents <br>- no more soil than half a dollar bill
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Vents in good condition
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Dining room lighting<br>- no lights out<br>- in good condition<br>
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Wet floor signs<br>- soil no more than a dollar bill
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Wet floor signs<br>- available and in good condition
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Trash cans <br>- not overflowing <br>- tops and exterior free of soil less than a dollar bill
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Trash cans <br>- inside walls no more soil than a dollar bill
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Trash cans in good condition
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Dining room POP/picture decor<br>- no more soil than a dollar bill
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Dining room POP/picture decor<br>- up to date and JIB standards
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Dining room window ledges<br>- free of soil
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Dining room frames and railings <br>- no more soil than half am 8 1/2 by 11 sheet of paper
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Dining room walls<br>- soil no more than a half sheet of paper
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Tile no more than 4 cracked tiles or covings
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Dining room covings <br>- no more than 6 dirty covings <br>- coving soil less than 1/2 of a dollar bill
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Fly lamps on and operational
Restrooms - 14 pts possible
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Restroom walls <br>- no more soil than a dollar bill <br>- graffiti within standards
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Restroom lighting <br>- no lights out <br>- all lights have protective cover
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Mirrors and signs <br>- soil less than 1/2 a dollar bill each
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Mirrors and signs condition<br>- in good condition<br>- hand wash sign required
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Restroom covings <br>- less than 3 covings with soil les than 1/2 a dollar bill
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Restroom tile <br>- no more than 1 broken tiles/cove bases
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Restroom toilets and sinks<br>- graffiti within standard<br>- soil should be less than 1/2 a dollar bill
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Toilets and sinks in good condition
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Restroom vents<br>- soil less than 1/2 a dollar bill eack
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Dispensers and hand dryers <br>- stocked and in good working condition
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Dispensers and hand dryers<br>- graffiti within standards<br>- soil less than 1/2 a dollar bill each
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Bonus point - dispensers and trash cans in restroom polished
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Restroom doors <br>- soil less than 1/2 a dollar bill<br>- graffiti within standard
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Bonus point - kick plates polished
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Lighting<br>- no lights out <br>- all light have light covers
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Restrooms free of odor
Back of the house / kitchen - 16 pts possible
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Dry storage<br>- no more than 4 boxes without flaps cut off
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Trash cans <br>- soil no more than an 8 1/2 by 11 sheet of paper
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Back door<br>- clear of trash and boxes more than 75% of door clear
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Back door free of gaps (no light coming through)
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Back door fly fan on and in working condition
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Oil tank pan<br>- no more soil than an 8 1/2 by 11 inch sheet of paper
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Vents<br>- no more soil than 1/2 a dollar bill
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Walls<br>- no more soil than 1/2 a sheet of paper per wall
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Cove bases <br>- no more than 10 with more soil than a 1/2 dollar bill
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Tile<br>- no more than 5 cracked or missing tiles including cove bases
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Mop sink <br>- no mops, broom, buckets, tools, etc on sink floor
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Mop sink<br>- no trash or standing water more than an 8 1/2 by 11 inch sheet of paper
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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
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Employee room<br>- if used as storage does not take more than 1/2 of employee room
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Kitchen hoods filters<br>- no dripping oil more than half a dollar bill from hood filters
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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) - 9 pts possible
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Prep list modified
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Prep list being followed<br>- quantities made match what prep list is asking for no more than 2 set ups in accuracy
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Prep book available <br>- prep list kept for last 7 days
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Salad weighs <br>- 12oz -15oz<br>- no cores<br>- proper build being used
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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
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Expired product<br>- no expired products including soda and dry storage<br>- spot check
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No product being defrosted being used<br>- Using products only after defrost (including: tacos, monster tacos, chicken fillets, fajita, etc)
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Fill line standards followed<br>- anything that will go from walk in to assembly line should not be filled past container fill line.
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All tools available and in working condition<br>- scale, ladles , scoops, tomato slicer, lettuce shredder, and label gun and tape available. (Ink on tape not faded)
Quality bread - 9 pts possible
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Quality - bread (refer to Bread Quality Job Aid)<br>
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Sourdough bread griller settings correct <br>- adjusted to meet standards (ideally 2,2)
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Sourdough griller disassemble<br>- no more than 20% built up on platen<br>- chain has no excessive build up<br>
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Round up toasters settings correct<br>- D2 or D1 if using for sourdough bread. If adjusted to different setting must still meet quality standard
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Disassemble round up toaster <br>- belt is not worn <br>- butter wheel properly maintained no excessive built up
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Bread expiration and defrost<br>- no bread expired<br>- no frozen bread being used
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Toaster teflon sheets<br>- rotated and available (3 different types)
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Batch toaster time settings correct
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Batch toaster spatulas and sponges<br>- spatulas no more than 20% built up (front and back)<br>- sponges properly maintained<br>
Quality assembly - 8 pts possible
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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)
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No more than 4 sandwiches assembled at one time<br>- proper build protein being placed last on sandwich <br>
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Saucing procedures being followed
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Protein cabinet<br>- proper quantities being held<br>- timers set and used correctly
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UHC <br>- proper quantities held <br>- timers set and used correctly
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Taco staging unit<br>- tacos held correctly<br>- bags free of sauce and not soggy<br>- tacos bagged correctly
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Taco Staging times <br>- 3 ten min timers available and at fryer station<br>- taco staging unit marked front middle and back with corresponding timers.
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Proper box and wrapping procedures <br>
Quality oil - refer to oil quality job aid and calendar - 3 pts possible
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Quality - Oil <br>- refer to quality job aid
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Oil calendar <br>- updated to current month with boil out and change days marked
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Skim<br>- timer set for 15 min skimming<br>- debris in fryers more than half of a dollar bill
Fryer Knowledge Check/Observation - 10 pts possible
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What are your primary duties?
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What are your secondary duties?
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What is the temperature of the fryers?
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How do you check the quality of the oil?
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What do the numbers on the build to chart mean?
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How often do you check the build to charts?
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Tacos assembled correctly
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Fries are salted correctly
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No broken/smashed products<br>- No burnt/undercooked products
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Discards expired product (timers not reset)
Station Planners - refer to glossary - 4 pts possible
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Station Planner - Grill (completed/in progress) <br>
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Station Planner - Fryer (completed/in progress)
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Station Planner - Guest Service (completed/in progress)
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Station Planner - Drive Thru (completed/in progress)
On Going - 30 pts possible
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PIC in right position<br>- 1,3,6,8 highest available<br>- does not leave right primary position for more than 10 mins at a time
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Deploying up and down to delegate tasks and effectively directing team?
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"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>
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"Build-To's" being communicated to 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. Highlighted items are not excessively off of the planned amount<br>
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PIC actually follows up on quality of products being staged
Planning Book - 13 pts possible
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Store Visit completed/in progress including task assignments
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Daily Placement Chart<br>- completed check past 5 days<br>- must have breaks tracked and crossed off
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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
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Task Assignment <br>- completed check past 5 days
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Destroyed<br>- completed check past 5 days
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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
Communication Board (current and with actionable notes) - 9 pts possible
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VOG
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Food Cost Action Plan
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Food Cost Variance Analysis
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Weekly Goals and Achievements
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Employees Reward and Recognition
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SOS
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Cashier Performance
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Void Order Report
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Alerts per 10k transactions tracking posted
Training Coordinator - 6 pts possible
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Manpower completed for current quarter
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Workstation certification chart with employees names filled out and dates for employees that have been certified (no less than 5 emp certified on fryers)
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Filling cabinet or similar set aside for training
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Files labeled with current employee names
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5 employees with complete written franchise certification for fryer station
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Newest hire at the store has a training packet set up including a<br>- training track<br>- calendar<br>- ojt<br>- certifications
Signature
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PIC
