Team Performance Review - Counter Service

• Panchitos & Pericos Audit Number:

• Panchitos/Pericos Location:

• Conducted on

  Date

• Director of Operations: (auditor)

• Location
  Address

Restaurant Exterior

• Are the exterior lights in working condition?

  Yes

  No

  N/A

• Parking lot, signs, patio and building

• Are posted signs professional in appearance and relevant?

  Yes

  No

  N/A

• Check signage for professional looking appearance and lamination. Check for relevant content (holiday hours etc.)

• Is facility entry way clean and free of debris?

  Yes

  No

  N/A

• Check entry sidewalk and doorway for cleanness.

• Is the landscape well maintained?

  Yes

  No

  N/A

• Drive around parking area before entering facility, check trash cans near entry way

• Is the parking lot clean and free of debris?

  Yes

  No

  N/A

• Lawn, trees and shrubs around property

Restaurant Interior - Customer View

• Is the main area floors clean?

  Yes

  No

  N/A

• Look at general area and under tables/booths for debris

• Are tables and chairs well maintained?

  Yes

  No

  N/A

• Check for signs of excessive ware, damage and miss-match (non standard furniture)

• Is decor clean and free of dust?

  Yes

  No

  N/A

• Check hanging decor, plant, furniture, windows and interior signage

• Are the self service areas clean and well maintained?

  Yes

  No

  N/A

• Check for spillage and cleanness. Ice and water spillage

Restaurant Operations - Customer Cycle

• Did the cashier greet the customer friendly, make eye contact and pause for customer response?

  Yes

  No

  N/A

• Within 10-15 seconds

• Did the cashier place the order within 1 min?

  Yes

  No

  N/A

• Check the time from customer arriving at counter to when order is placed.

• Did the cashier assist an undecided customer with feature items or personal favorites?

  Yes

  No

  N/A

• If customer is undecided, did the cashier help by offering the feature items or asking leading questions to make suggestions - knowledge of the menu and the ingredients.

• Did cashier repeat back order to customer?

  Yes

  No

  N/A

• Were customer drinks served within 1 min?

  Yes

  No

  N/A

• From time ordered to served

• Was the customer thanked for their patronage?

  Yes

  No

  N/A

• Was food delivered timely in accordance with company policy?

  Yes

  No

  N/A

• 4-6 min Breakfast; 5-8 min Lunch

• Were all guest food orders accurate during visit?

  Yes

  No

  N/A

• Customer not satisfied with order ( hot, cold ), incorrect menu item served.
  Ask for ticket number. If in back of house get from Expo, if in front, get from server or FOH manager. Talk to server or Expo as it happens.

Restaurant Operations - Back of House

• Is the recipe book actively being used?

  Yes

  No

  N/A

• During cooking hours, look for book and cards physically out at cooking area

• Does every cooler have a thermostat inside of the unit and are they recording 40 degrees or below?

  Yes

  No

  N/A

• Visit walk in and reach in coolers and record temp in audit.

• Is the food holding the required temperature?

  Yes

  No

  N/A

• Check temperature with thermometer - the holding temperature is 135 degrees for hot food and below 40 for coolers

• Are all BOH Managers SafeServ Certified?

  Yes

  No

  N/A

• Certificates are held at corporate office. Check prior to arrival.

• Has the BOH management team had a staff meeting within the last 90 days?

  Yes

  No

  N/A

• Documentation kept at corporate office. Check prior to arrival.

• Are the vendor par level sheets being utilized?

  Yes

  No

  N/A

• Ask KM for Par Level Sheets; look for use to current date/day of the week.

• Are the prep par level sheets being utilized?

  Yes

  No

  N/A

• Look for prep par level clip board in kitchen. Check for use.

• Are all vendors checking in via the log book?

  Yes

  No

  N/A

• Check with Purchasing department for last 2 weeks of orders, cross reference dates with store log book

• Are weekly safety talks being held for BOH?

  Yes

  No

  N/A

• Refer to BOH log book.

• Was the unit labeling, dating and rotating merchandise in the unit?

  Yes

  No

  N/A

• Check walk in cooler containers - first in first out.

• Is the equipment being used safely and properly?

  Yes

  No

  N/A

• Used safely as per manufactures instructions.

• Is the kitchen equipment in good and safe condition?

  Yes

  No

  N/A

• Check condition of equipment. Look for excessive ware, torn or broken parts and unsafe items.

• Is the dry storage clean, organized and free of debris?

  Yes

  No

  N/A

• Visit the dry storage area. Check for proper storage and cleanliness.
  

• Is the walk in cooler clean, organized and free of debris?

  Yes

  No

  N/A

• Visit walk in cooler. Check for proper storage and cleanliness.

• Are all other kitchen areas clean, organized and free of debris?

  Yes

  No

  N/A

• Check general kitchen area. Check for proper utilization and cleanliness.
  

• Are cutting gloves worn by all employees? (in task item)

  Yes

  No

  N/A

• Check during usage. Cutting gloves should be worn by employees when using knives.

• Is the food presentation in accordance with company policy? (look book)

  Yes

  No

  N/A

• Check for right portions, placement of food on plate and condition of chinaware. Refer to look book.

• Are the employees dress and appearance in accordance to company policy?

  Yes

  No

  N/A

• Check company manual for proper dress/appearance guidelines.
  

Restaurant Operations - Front of House

• Are all permits/licenses up to date and visible?

  Yes

  No

  N/A

• Check front entrance near host area for certificates.
  

• Has the FOH management team had an employee meeting within the last 90 days?

  Yes

  No

  N/A

• Check with Corporate office for certification prior to visit.

• Was there a pre-shift meeting for FOH employees?

  Yes

  No

  N/A

• Check FOH log book.

• Was the FOH Manager consistently visiting guests?

  Yes

  No

  N/A

• Look for FOH manager engaging guests in a positive and friendly manner.

• Was the restaurant clean, organized and free of unsafe conditions?

  Yes

  No

  N/A

• Check floors, tables, walls, decor and windows.

• Were the restrooms clean, organized and free of unsafe conditions?

  Yes

  No

  N/A

• Check floors, sinks and receptacles.
  

• Are the employees dress and appearance in accordance to company policy?

  Yes

  No

  N/A

• Non skid shoes, uniform and appearance as detailed in employee manual.

• Are there sanitation buckets in designated areas per health code?

  Yes

  No

  N/A

• Look near bar area, bus station and wait stations. Are test strips being used.

Safety and Sanitation

• Is proper sanitation standards followed according to health codes?

  Yes

  No

  N/A

• Check kitchen environment for violations. Are employees washing hands regularly.

• Is kitchen equipment clean and free of grease build up?

  Yes

  No

  N/A

• Check cooking areas, frying stations and prep area for signs of grease build up.

• Are safety instructions posted?

  Yes

  No

  N/A

• Check kitchen for safety instructions.

• Are exhaust filters cleaned weekly?

  Yes

  No

  N/A

• Check the condition of the filters for excessive grim build up.

• Is the floor adjacent to the deep fryer dry and free of grease?

  Yes

  No

  N/A

• Check the floor area for signs of grease. The area should not be slippery.

• Are Cross Contamination prevention procedures being followed?

  Yes

  No

  N/A

• Check cooking areas and walk in for possible cross contamination conditions.

• Are personnel hygiene policies being followed?

  Yes

  No

  N/A

• Hair net, washing hands between touching food items etc.

• Has the site had a Pest Control visit within the last 30 days?

  Yes

  No

  N/A

• Check with Corporate office for last pest control visit.

• Are employee personal items stored away from food storage/preparation areas?

  Yes

  No

  N/A

• Check around cooking and food storage areas for bags, purses or personal items.

• Is the three-compartment sink/dishwashing machine operated properly with sanitizer checked with test strips to monitor for hot water sanitizing temp?

  Yes

  No

  N/A

• Check with BOH manager.

• Are cleaning supplies properly used, labeled and stored?

  Yes

  No

  N/A

• Check cleaning storage area for proper labeling of cleaning supplies.

• Are cooking oils safely disposed of as per company policy?

  Yes

  No

  N/A

• As per corporate guildlines

• Are doors opening to the loading dock locked when not in use?

  Yes

  No

  N/A

• Check loading dock, if no delivery present, the doors should be secured.