SVCR/DM Checklist V2

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Start Time

  Date

• Finish Time

  Date

• Staff on Duty

Exterior of Store

• Parking lot is clean and free of debris

  Yes

  No

  N/A

• Patio are is clean and maintained

  Yes

  No

  N/A

• Entry way glass is clean, no excessive fingerprints, cleaned at beginning of shift

  Yes

  No

  N/A

• Entrance area and store front are free of clutter i.e. flyers and posters promoting non-SMS events

  Yes

  No

  N/A

• Store signage is clan and works properly

  Yes

  No

  N/A

• Dumpster and surrounding area are clean and free of debris

  Yes

  No

  N/A

Store Cleanliness, Organization, & Maintenance

• Floor mats are in place and clean, no "dog ears"

  Yes

  No

  N/A

• Lobby floor is clean

  Yes

  No

  N/A

• All light bulbs are working

  Yes

  No

  N/A

• Menu board is clean, accurate, and well lit

  Yes

  No

  N/A

• Cookies and brownies are faced and displayed

  Yes

  No

  N/A

• Tip and Penny jars are clean and have approved decals attached

  Yes

  No

  N/A

• Display shelving is faced and pulled forward on the shelf. No open containers

  Yes

  No

  N/A

• Lobby tables, chairs, booths, and stanchions are clean and in good repair

  Yes

  No

  N/A

• Sneeze guard and counter are clean and maintained

  Yes

  No

  N/A

• Ceiling fans are clean, maintained, and in use (except during extremely cold temperatures)

  Yes

  No

  N/A

• Customer beverage station is clean and maintained, no mold growth

  Yes

  No

  N/A

• Condiment holder is clean and maintained

  Yes

  No

  N/A

• Restrooms are clean, stocked, and in good repair

  Yes

  No

  N/A

• HVAC vents are clean throughput the store. Also restroom exhaust fans are clean

  Yes

  No

  N/A

• "On the fly" lobby cleaning is done on a regular basis

  Yes

  No

  N/A

• Bread racks and pans are clean and maintained

  Yes

  No

  N/A

• Start table and surrounding area are clean (cutting board, gaskets, floor)

  Yes

  No

  N/A

• Microwaves and surrounding area are cleaned and maintained

  Yes

  No

  N/A

• Hot table and surrounding area is clean and maintained

  Yes

  No

  N/A

• Finish table and surrounding area are clean (cutting boards, gaskets, floor)

  Yes

  No

  N/A

• Start and finish table condensers are clean

  Yes

  No

  N/A

• Bagging station and surrounding area are clean, organized, and maintained

  Yes

  No

  N/A

• Oven and proofer are clean and maintained (all lights working, tight seal on door gaskets)

  Yes

  No

  N/A

• Oven and proofer are turned off, when not in use

  Yes

  No

  N/A

• Phone station and surrounding area are clean, organized, and maintained

  Yes

  No

  N/A

• Kitchen POS stations are clean and maintained

  Yes

  No

  N/A

• Driver beverage station is clean and maintained

  Yes

  No

  N/A

• Ice machine is clean and maintained. Both the air filter and water filter are maintained on a regular basis

  Yes

  No

  N/A

• Floor sinks are clean and maintained

  Yes

  No

  N/A

• Slicer and surrounding area are clean

  Yes

  No

  N/A

• Slicer is properly maintained

  Yes

  No

  N/A

• Tomato slicer is properly maintained

  Yes

  No

  N/A

• Hand sinks and surrounding area are clean and stocked. Not used to dump food!

  Yes

  No

  N/A

• Three compartment sink and surrounding area are clean and maintained

  Yes

  No

  N/A

• Prep sink and surrounding area are clean and maintained

  Yes

  No

  N/A

• CO2 bottles are properly secured

  Yes

  No

  N/A

• Cleaning supplies safely and properly stored

  Safe

  At Risk

  N/A

• BIB racks clean and properly maintained

  Yes

  No

  N/A

• Cooler and freezer are clean, gaskets in good condition, and lights work

  Yes

  No

  N/A

• Dry storage clean and maintained, box flaps removed

  Yes

  No

  N/A

• Office is clean and organized, computer vents clean

  Yes

  No

  N/A

• Cleaning list in use and detail cleaning is completed

  Yes

  No

  N/A

• Store has a maintenance list posted and work is scheduled regularly or as needed

  Yes

  No

  N/A

Food Quality and Sanitation

• Daily Planner is in use

  Yes

  No

  N/A

• Prep procedures and PAR levels listed for all products

  Yes

  No

  N/A

• Bread quality is good and both white and wheat are available

  Yes

  No

  N/A

• Bread counts, waste, and projections are noted and accurate

  Yes

  No

  N/A

• Sandwich and Salad fabrication charts are posted at start, hot, and finish tables

  Yes

  No

  N/A

• Sandwiches are fabricated properly- size, dressing, toppings- no "lettuce sandwiches"

  Yes

  No

  N/A

• Sandwiches are wrapped properly, foil wraps and wrap stickers in place

  Yes

  No

  N/A

• Ham 56-60 grams per portion

  Yes

  No

  N/A

• Roast Beef 56-60 grams per portion

  Yes

  No

  N/A

• Turkey 56-60 grams per portion

  Yes

  No

  N/A

• Salami 56-60 grams per portion

  Yes

  No

  N/A

• Provolone 13-15 grams per slice

  Yes

  No

  N/A

• Cheddar 13-15 grams per slice

  Yes

  No

  N/A

• Pepper Jack 10-11 grams per slice

  Yes

  No

  N/A

• All sliced meats and cheeses are sliced and staged properly

  Yes

  No

  N/A

• Slice meat and cheese portion guide posted next to slicer

  Yes

  No

  N/A

• Start table is holding at the proper temperature

  Yes

  No

  N/A

• Start table products are dated and rotated and within shelf life

  Yes

  No

  N/A

• Hot table products are held at 140 F to 155 F

  Yes

  No

  N/A

• Temperature Log is in place to monitor safe holding temperatures

  Yes

  No

  N/A

• Thermometers are calibrated daily and crew knows how to calibrate them

  Yes

  No

  N/A

• Microwave heating chart is posted

  Yes

  No

  N/A

• Portioning scales in place and in use at hot table

  Yes

  No

  N/A

• Soup is good quality, in a clean pan

  Yes

  No

  N/A

• Chili is good quality, in a clean pan

  Yes

  No

  N/A

• Meatballs and marinara are proper consistency, no old or "meat" sauce, in a clean pan

  Yes

  No

  N/A

• Homestake is moist and not greasy

  Yes

  No

  N/A

• Au jus is good flavor, beef is tender

  Yes

  No

  N/A

• Chicken is moist and flavorful, no excessive water in pan, no more than a 1/4" of water

  Yes

  No

  N/A

• Steamed veggies are fresh and cooked before placing in hot holding table

  Yes

  No

  N/A

• Bacon is not too crisp and only a small amount is prepared at a time

  Yes

  No

  N/A

• Finish table veggies are cut properly, fresh, and pans are not overfilled

  Yes

  No

  N/A

• Finish table is holding at proper temperature

  Yes

  No

  N/A

• Finish table products are dated, rotated, and within shelf life

  Yes

  No

  N/A

• Employees practice "clean as you go" on the make line

  Yes

  No

  N/A

• Salads are made to order, fresh romaine and cucumbers prepped daily

  Yes

  No

  N/A

• Catering guide is posted

  Yes

  No

  N/A

• Order bagging procedures are posted at bagging station

  Yes

  No

  N/A

• Cooler and freezer are holding at proper temperature

  Yes

  No

  N/A

• Yes

  No

  N/A

• Cooler and freezer products are dated, rotated, and within shelf life

  Yes

  No

  N/A

• Cookies and brownies are fresh, not overstocked

  Yes

  No

  N/A

• Chips are stocked and properly rotated

  Yes

  No

  N/A

• Bottled beverages are stocked and properly rotated

  Yes

  No

  N/A

• BIBs and Freestyle cartridges are stocked and properly rotated

  Yes

  No

  N/A

• Hot bags are available and used for all deliveries

  Yes

  No

  N/A

• All employees handling food are wearing gloves

  Yes

  No

  N/A

• Sanitizer bucket in place with at least two towels

  Yes

  No

  N/A

• Is solution proper mix? 150-400 for quaternary and 50-200 for bleach

  Safe

  At Risk

  N/A

• Sanitizer test strips are available and employees know how to use them

  Yes

  No

  N/A

• Dishes submerged in sanitizer for at least one minute before air drying

  Yes

  No

  N/A

Service

• Music content and volume are defined and acceptable

  Yes

  No

  N/A

• Employees are in proper uniform, shirts tucked, hats, and aprons

  Yes

  No

  N/A

• Proper staffing levels are in place

  Yes

  No

  N/A

• Inshop orders are made in less than 2 minutes

  Yes

  No

  N/A

• Yes

  No

  N/A

• No deliveries past 15 minutes in queue, note times

  Yes

  No

  N/A

• Tickets are sent down the line with each order

  Yes

  No

  N/A

• Order number and items are called out in proper fashion

  Yes

  No

  N/A

• Delivery map is posted and delivery area is clearly defined

  Yes

  No

  N/A

• Customers are greeted upon entering the store

  Yes

  No

  N/A

• Customers are thanked as they leave the store

  Yes

  No

  N/A

• Phones are answered with the standard phone greeting

  Yes

  No

  N/A

• Employees are suggestive selling at both the counter and phone stations

  Yes

  No

  N/A

• The current promo is mentioned to every customer

  Yes

  No

  N/A

• Customer given their receipt without asking

  Yes

  No

  N/A

Marketing

• Current promo materials are in place, window cling, counter card, table tents

  Yes

  No

  N/A

• Gift card display in place and good condition

  Yes

  No

  N/A

• Menus are available

  Yes

  No

  N/A

• Car toppers are in use and lit at dusk

  Yes

  No

  N/A

• Marketing plans are posted and employees are know all offers e.g. Miner's Mail

  Yes

  No

  N/A

• Special promo signage in place e.g. Free Wi-Fi, kids eat free

  Yes

  No

  N/A

• There is no generic signage posted in the store

  Yes

  No

  N/A

• Special events calendar posted e.g. football schedule, break schedule, etc.

  Yes

  No

  N/A

Miscellaneous

• POS needs are current

  Yes

  No

  N/A

• Onosys needs are current

  Yes

  No

  N/A

• Are you able to connect to the Wi-Fi

  Yes

  No

  N/A

• Paragon clock is set to correct times, if store has one

  Yes

  No

  N/A

• All business licenses are up to date

  Yes

  No

  N/A

• All Labor Law posters are up to date

  Yes

  No

  N/A

• Employee communication area is organized, policies and promo sheets posted

  Yes

  No

  N/A

• Operations manual is in place and in use

  Yes

  No

  N/A

• Manager journal entries are professional and follow guidelines

  Yes

  No

  N/A

• Food and labor cost are calculated and assessed weekly and monthly

  Yes

  No

  N/A

• P&L statements are sent to the corporate office quarterly

  Yes

  No

  N/A

• Previous visitation report was reviewed with the store owner(s)

  Yes

  No

  N/A

• List three things the store is doing well

• List three items the store can improve on

• List three items I can do for the store

• Completed by

  Sign

• Reviewed with

  Sign