Title Page
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STORE PC #
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Conducted on
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Prepared by
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Location
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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
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I. Running hot and cold water is available
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II. Manager and crew member are free of illness and symptoms
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III. Free of adulterated/contaminated products
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IV. Free of sewer backups
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V. Free of pest infestation leading to food
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VI. Free of flood
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VII. Hand washing sinks are provided, stocked and used properly
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VIII. Time and temperature controlled for safety
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IX. No bare hand contact with ready to eat food
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X. Refrigerated foods held at 41F or below
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XI. Hot foods at 140 F or above
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XII. Food is within date code and labeled properly
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XIII. Packaging is used in an approved manner
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XIV. Chemicals not stored with food or food Products
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XV. Products not stored on floor
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COMMENTS:
2. FACILITY : EXTERIOR CLEANLINESS
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I. Parking lot ,Walkways and building are clean and properly maintained
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II. D-T lane/walkways is clean, well maintained and attractive to guests
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IV. Good condition of Building, awnings and Signs and properly illuminated
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III. Clean and fresh looking menu board, completely filled in including product labels, pricing
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V. Trash/dumpster area are maintained below a level within clean and functioning properly
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VI. Healthy, abundant, colorful and attractively maintained Landscaping
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COMMENTS:
3. FACILITY : INTERIOR CLEANLINESS
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I. Window and Doors are clean and well maintained
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II. Ceiling tiles, baseboards, walls and floors are clean and properly maintained
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III. Tables, Chairs, Highchair and Condiment Racks are clean, sturdy and in good condition
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IV. Trashcans are clean and in proper working order and less than 80% full
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V. Restroom ceiling, floors and walls are clean
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VI. Restroom fixtures and trash cans are clean with no unpleasant odor
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COMMENTS:
4. MARKETING WINDOW EXECUTION
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I. All Promoted products and/or beverages are available and meet specification
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II. POP is set up in accordance with the plan-o- gram
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III. Window readiness Checklist is posted
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IV. Readiness kits, job aids and crew member poster are available
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COMMENTS:
5. GUEST SERVICE: FRIENDLY/ HOSPITALITY
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I. Employees are providing a pleasant and friendly greeting to the guests
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II. Guest facing employees can communicate clearly with guests
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III. Employees understand Six Steps of the service and follow
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IV. Employees prepare orders accurately
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V. Employees have knowledge of or can demonstrate resolving guest complaints
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VI. Employees and Manager are in wrinkle free, clean clothing meeting dress code standards
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COMMENTS:
6. FAST
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I. Restaurant meets the Drive Thru /Front Counter Speed of Service Goal
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Guests (click "Add Guest")
Guest
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II. Posts Drive-Thru service with speed times by day part for four weeks
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III. Meets the standard of SOS DT/FC
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DP 2
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DP 3
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DP Total
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IV. A manager is scheduled, present and actively managing the shift and coaching
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V. Employee and Manager understands Shift deployment Chart and in use with
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VI. Equipments in the restaurant are functioning correctly incl. speakers, headsets and timer
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VII. Guest is greeted promptly and prepare orders with a sense of urgency
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VIII. All POS,VDUS,Printers and Scanner Cleaned and Working Properly
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IX. No Order has stored in any pos
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COMMENTS:
7. FRESH
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I. Coffee equipment meets specification
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II. Brewed coffee is within shelf life
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III. Espresso equipment meet specification
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IV. All beverages and Sandwiches are built correctly
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V. Bakery Products meet specification
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VI. Back case products are merchandised and displayed correctly
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VII. All required products and varieties are available
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VIII. All food/Beverage products are prepared to recipe
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IX. All Products are within the Shelf life
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Coffee Grind Weight and Size
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Water volume and Tempreture
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Espresso Shot Secs & steamed milk Temp.& weight
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Ic 3 Brewer Water Volume and Tempreture
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Dairy & Suager
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Island Oasis calibration
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Water :
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Sugar :
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Ice weight :
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COMMENTS:
8. SUDH STANDARDS
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I. Redbook is filled in proper manner
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II. Ops conncet is done by manager – 1st week of the month
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III. 3 Months redbook is available
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IV. Notice board arranged properly
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V. Sudh management Vision Statement
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VI. Sudh management :Cell phone Policy
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VII. Notice board up to dated: Trend Report and Comments & Contact list
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VIII. Employee health requirement poster available
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IX. Employee Uniform Poster is posted
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X. All labor law posters are posted and minor scheduled is being used
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XI. Stock Room is cleaned and organized properly
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XII. Front counter: water,Banana,Munchkin boxes,Gift card and Envelope
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XIII. Filters within Shelf life
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XIV. Western Pest Control up to dated , Blue light and Sticky paper
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XV. Baking trays and all equipments are Properly clean
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XVI. All Equipments are being cleaned and labeled in timely manner
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XVII. Coke cooler is stocked and arranged with no empty space
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XVIII. Merchandizing case and Soda Cooler is organized all day long
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XIX. Sends Variance Report every week
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XX. Counts Monthly full inventory every month
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XXI. Any Shortage in DCP
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XXII. TV is on, muted and Radio is on and working Properly
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XXIII. All Business licenses are up and Within Expiration
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1Point Each (Prev.week)
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Sale
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CC
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DELETION
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GSS
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PAYROLL
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PURCHASE
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COMMENTS:
Completion
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SCORE IMPROVED THEN PREVIOUS RV?
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ADDITIONAL COMMENTS
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PARTICIPANT (Name and Signature)
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DISTRICT MANAGER (Name and Signature)
