Information

  • Restaurant Number

  • Restaurant Manager

  • PIC

  • Conducted on

  • Prepared by

PIC Criticals knowledge check - 36 pts possible

  • Does the PIC know the 8 food safety criticals?

  • Does the PIC know the 8 guest standards criticals?

  • Grill and patty demonstration and corrective action

  • Fryers temp demonstration and corrective action

  • Shake machine temp demonstration and corrective action

  • Refridgerator temp demonstration and corrective action

Food Safety Tasks - 6 pts possible

  • Check the last 5 days of FSC and is there signatures showing that it has been checked by the managers?

  • Sanitizer test strips available and not expired

  • Sanitizer buckets labeled and correct strength<br>- strength between 150ppm to 400ppm

  • ServSafe posted and in color

  • Are tea liners tied and dated and white tube trimmed

  • 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

  • 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?

Observation 8 critical items on standard assessment audit - 40 pts possible

  • Fries 150F

  • Jumbo Patty Temp 125F

  • Restrooms are stocked with soap, paper towels, and toilet tissue

  • Restroom sinks, changing tables, toilets, and floors are clean or in the process of being cleaned

  • Guest is greeted upon arrival

  • Team members make an effort to be friendly through smiling and conversation

  • Guest is thanked for their visit

  • Guest received what they ordered including correct product build, condiments, napkins, straws , and receipts

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

Cleanliness (refer to maintenance list) - 1 pt possible

  • Maintenance planner completed and checked off <br>- 15 daily core items <br>- 40% by 8 am<br>- 80% 10am

Outside - 26 pts possible

  • Entry doors<br>- no more soil than a dollar bill

  • Entry door(s) in good condition

  • Outside window ledges<br>- soil no more than a dollar bill

  • Outside trash cans <br>- not overflowing<br>- ash tray must have cat litter or similar

  • Outside trash cans <br>- no soil more than a dollar bill<br>- graffiti within standard

  • Outside trash cans in good condition

  • Bonus points - trash cans polished

  • Directional signs<br>- soil no more than a dollar bill<br>- graffiti within standards

  • Directional signs<br>- in good condition

  • Bonus point - directional signs polished <br>

  • Menu board<br>- soil no more than a dollar bill<br>- graffiti within standard

  • Menu board POP<br>- according to matrix<br>- no missing seams <br>- no missing numbers

  • Menu board 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 half sheet of paper

  • 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 thru lane <br>- in good conditon

  • Drive thru window<br>- no more soil than a dollar bill

  • Drive thru window condition<br>- window locks and in good condition<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

  • Dumpster lid closed

  • Dumpster area <br>- trash and soil accumulated no more than a 8 1/2 by 11 inch piece of paper <br>

  • Dumpster gate/walls<br>- graffiti within standard<br>- no more soil than a 8 1/2 by 11 inch sheet of paper

  • Dumpster area <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 then half of the height of a dollar bill

Dining room - 21 pts possible

  • Bonus point - iced machine on top of freestyle polished

  • 8 out of 10 chairs <br>- free of soil no more than a dollar bill per chair

  • Chairs - in good condition (seats no more than 50 percent)<br>

  • Table edges <br>- no more soil than a dollar bill per table

  • High chairs <br>- safety restraints (Belt) is in good condition<br>- soil no mare then half a dollar bill and in proper working condition

  • Tables in good condition

  • Vents <br>- no more soil than half a dollar bill

  • Vents in good condition

  • Dining room lighting<br>- no lights out<br>- in good condition<br>

  • Wet floor signs<br>- soil no more than a 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 <br>- inside walls no more soil 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>- 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 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 - 14 pts possible

  • 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 <br>- soil less than 1/2 a dollar bill each

  • Mirrors and signs condition<br>- in good condition<br>- hand wash sign required

  • 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 and 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

  • Bonus point - dispensers and trash cans in restroom 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 - 16 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 sheet of paper

  • Back door<br>- clear of trash and boxes more than 75% of door clear

  • Back door free of gaps (no light coming through)

  • 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 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

  • Mop sink<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 sheet of paper <br>- mop is not left in water when not in use

  • Employee room<br>- if used as storage does not take more than 1/2 of employee room

  • Kitchen hoods filters<br>- no dripping oil more than half 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

Quality prep (refer to prep list) - 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

  • Prep book available <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<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 used<br>- Using products only after defrost (including: tacos, monster tacos, chicken fillets, fajita, 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, ladles , scoops, tomato slicer, lettuce shredder, and label gun and tape available. (Ink on tape not faded)

Quality bread - 9 pts possible

  • Quality - bread (refer to Bread Quality Job Aid)<br>

  • Sourdough bread griller settings correct <br>- adjusted to meet standards (ideally 2,2)

  • Sourdough griller disassemble<br>- no more than 20% built up on platen<br>- chain has no excessive build up<br>

  • Round up toasters settings correct<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 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

  • 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

  • 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>- tacos bagged correctly

  • 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.

  • Proper box and wrapping procedures <br>

Quality oil - refer to oil quality job aid and calendar - 3 pts possible

  • 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

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 - 4 pts possible

  • 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 - 30 pts possible

  • 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

  • Deploying up and down to delegate tasks and effectively directing team?

  • "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>

  • "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>

  • PIC actually follows up on quality of products being staged

Planning Book - 13 pts possible

  • Store Visit completed/in progress including task assignments

  • Daily Placement Chart<br>- completed check past 5 days<br>- must have breaks tracked and crossed off

  • 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

  • Task Assignment <br>- completed check past 5 days

  • Destroyed<br>- completed check past 5 days

  • 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

  • VOG

  • 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 transactions tracking posted

Training Coordinator - 6 pts possible

  • Manpower completed for current quarter

  • Workstation certification chart with employees names filled out and dates for employees that have been certified (no less than 5 emp certified on fryers)

  • Filling cabinet or similar set aside for training

  • Files labeled with current employee names

  • 5 employees with complete written franchise certification for fryer station

  • Newest hire at the store has a training packet set up including a<br>- training track<br>- calendar<br>- ojt<br>- certifications

Signature

  • PIC

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