Team Performance Review - Counter Service v2

• Audit Title

• Panchitos & Pericos Audit Number

• Panchitos/Pericos Store Location:

• Conducted on

  Date

• Director of Operations: (auditor)

• Location
  Address

• Personnel

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), broken furniture or lop sided tables

• Is decor clean and free of dust?

  Yes

  No

  N/A

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

• Is the bar area clean and well maintained?

  Yes

  No

  N/A

• Look for empty plates and glasses. Check counter top for cleanliness.

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 the 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 food orders accurate during visit?

  Yes

  No

  N/A

• Customer not satisfied with order (example: hot, cold, added or missing items). Incorrect menu item served. Note: ensure we visit the Expo or server immediately to get issue details and ticket number to note.

• Was the table bussed within 2 min. of customer's departure?

  Yes

  No

  N/A

• Time from customers departure and the bussing of the table. Check for signs of server pre-bussing the table.

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.

• Are weekly safety meeting being held?

  Yes

  No

  N/A

• Are weekly policy and procedure talks being conducted?

  Yes

  No

  N/A

• 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.

• Is the Non-Alcoholic drink preparation and presentation in accordance to corporate policy?

  Yes

  No

  N/A

• Example: foggy tea, cup used etc.

To Go Operations

• Did the To-Go cashier greet the guest within 15 sec?

  Yes

  No

  N/A

• Was order placed within 1 min from guest coming to counter? (walk in guests)<br>

  Yes

  No

  N/A

• Was the order packaged and ready for the guest within the correct cycle time?

  Yes

  No

  N/A

• Breakfast 6 min., Lunch 8 min., Dinner 12 min.

• Was the order accuracy checked for each customer?

  Yes

  No

  N/A

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 cleaning supplies properly used, labeled and stored?

  Yes

  No

  N/A

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

• 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.

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 MK 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 weekly safety meetings being held?

  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 and presentation in accordance to corporate policy?

  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.
  

Human Resources

• Is the New Hire packet filled out and turned in timely as per company policy?

  Yes

  No

  N/A

• Check with HR for W2, I9 and all required new hire paper work

• Did the Unit's Counseling Forms rating score good or better?

  Yes

  No

  N/A

• Check with HR for previously closed month

• Were the employees that handle alcoholic beverages TABC certified?

  Yes

  No

  N/A

• Check with HR for current certifications

Finance

• Is the Alcoholic Comp Procedures being followed?

  Yes

  No

  N/A

• There will be a log in the Bar Area with the comps and manager sign off

• Are the Food Comp Procedures in accordance with company policy?

  Yes

  No

  N/A

• Corporate and Manager comp policies followed

• Is the Deposit made daily?

  Yes

  No

  N/A

• Check with Finance
  

• Is the DSDR sent daily?

  Yes

  No

  N/A

• Check with Finance

• Are all vendors checking in via the log book?

  Yes

  No

  N/A

• Check with the Purchasing Department for last 2 weeks, cross reference with store log book

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