Audit

Instructions

1. Answer "Yes" or "No" on the items below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Action, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
4. Complete audit by providing digital signature.
5. Share your report by exporting as PDF, Word, Excel or Web Link.

1. FOOD SAFETY

I. Running hot and cold water is available

II. Manager and crew member are free of illness and symptoms

III. Free of adulterated/contaminated products

IV. Free of sewer backups

V. Free of pest infestation leading to food

VI. Free of flood

VII. Hand washing sinks are provided, stocked and used properly

VIII. Time and temperature controlled for safety

IX. No bare hand contact with ready to eat food

X. Refrigerated foods held at 41F or below

XI. Hot foods at 140 F or above

XII. Food is within date code and labeled properly

XIII. Packaging is used in an approved manner

XIV. Chemicals not stored with food or food Products

XV. Products not stored on floor

COMMENTS:

2. FACILITY : EXTERIOR CLEANLINESS

I. Parking lot ,Walkways and building are clean and properly maintained

II. D-T lane/walkways is clean, well maintained and attractive to guests

IV. Good condition of Building, awnings and Signs and properly illuminated

III. Clean and fresh looking menu board, completely filled in including product labels, pricing

V. Trash/dumpster area are maintained below a level within clean and functioning properly

VI. Healthy, abundant, colorful and attractively maintained Landscaping

COMMENTS:

3. FACILITY : INTERIOR CLEANLINESS

I. Window and Doors are clean and well maintained

II. Ceiling tiles, baseboards, walls and floors are clean and properly maintained

III. Tables, Chairs, Highchair and Condiment Racks are clean, sturdy and in good condition

IV. Trashcans are clean and in proper working order and less than 80% full

V. Restroom ceiling, floors and walls are clean

VI. Restroom fixtures and trash cans are clean with no unpleasant odor

COMMENTS:

4. MARKETING WINDOW EXECUTION

I. All Promoted products and/or beverages are available and meet specification

II. POP is set up in accordance with the plan-o- gram

III. Window readiness Checklist is posted

IV. Readiness kits, job aids and crew member poster are available

COMMENTS:

5. GUEST SERVICE: FRIENDLY/ HOSPITALITY

I. Employees are providing a pleasant and friendly greeting to the guests

II. Guest facing employees can communicate clearly with guests

III. Employees understand Six Steps of the service and follow

IV. Employees prepare orders accurately

V. Employees have knowledge of or can demonstrate resolving guest complaints

VI. Employees and Manager are in wrinkle free, clean clothing meeting dress code standards

COMMENTS:

6. FAST

I. Restaurant meets the Drive Thru /Front Counter Speed of Service Goal

Guests (click "Add Guest")

Guest

II. Posts Drive-Thru service with speed times by day part for four weeks

III. Meets the standard of SOS DT/FC

DP 2

DP 3

DP Total

IV. A manager is scheduled, present and actively managing the shift and coaching

V. Employee and Manager understands Shift deployment Chart and in use with

VI. Equipments in the restaurant are functioning correctly incl. speakers, headsets and timer

VII. Guest is greeted promptly and prepare orders with a sense of urgency

VIII. All POS,VDUS,Printers and Scanner Cleaned and Working Properly

IX. No Order has stored in any pos

COMMENTS:

7. FRESH

I. Coffee equipment meets specification

II. Brewed coffee is within shelf life

III. Espresso equipment meet specification

IV. All beverages and Sandwiches are built correctly

V. Bakery Products meet specification

VI. Back case products are merchandised and displayed correctly

VII. All required products and varieties are available

VIII. All food/Beverage products are prepared to recipe

IX. All Products are within the Shelf life

Coffee Grind Weight and Size

Water volume and Tempreture

Espresso Shot Secs & steamed milk Temp.& weight

Ic 3 Brewer Water Volume and Tempreture

Dairy & Suager

Island Oasis calibration

Water :

Sugar :

Ice weight :

COMMENTS:

8. SUDH STANDARDS

I. Redbook is filled in proper manner

II. Ops conncet is done by manager – 1st week of the month

III. 3 Months redbook is available

IV. Notice board arranged properly

V. Sudh management Vision Statement

VI. Sudh management :Cell phone Policy

VII. Notice board up to dated: Trend Report and Comments & Contact list

VIII. Employee health requirement poster available

IX. Employee Uniform Poster is posted

X. All labor law posters are posted and minor scheduled is being used

XI. Stock Room is cleaned and organized properly

XII. Front counter: water,Banana,Munchkin boxes,Gift card and Envelope

XIII. Filters within Shelf life

XIV. Western Pest Control up to dated , Blue light and Sticky paper

XV. Baking trays and all equipments are Properly clean

XVI. All Equipments are being cleaned and labeled in timely manner

XVII. Coke cooler is stocked and arranged with no empty space

XVIII. Merchandizing case and Soda Cooler is organized all day long

XIX. Sends Variance Report every week

XX. Counts Monthly full inventory every month

XXI. Any Shortage in DCP

XXII. TV is on, muted and Radio is on and working Properly

XXIII. All Business licenses are up and Within Expiration

1Point Each (Prev.week)

Sale

CC

DELETION

GSS

PAYROLL

PURCHASE

COMMENTS:

Completion

SCORE IMPROVED THEN PREVIOUS RV?

ADDITIONAL COMMENTS

PARTICIPANT (Name and Signature)
DISTRICT MANAGER (Name and Signature)
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.