Information
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Audit Title
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Panchitos & Pericos Audit Number
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Panchitos/Pericos Store Location:
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Conducted on
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Director of Operations: (auditor)
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Management on site:
Restaurant Exterior
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1. Are the exterior lights in working condition and on at the appropriate time?
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Parking lot, signs, patio and building
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2. Are posted signs professional in appearance and relevant?
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Check signage for professional looking appearance and lamination. Check for relevant content (holiday hours etc.)
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3. Are the exterior grounds clean, free of debris and safe?
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Check entry sidewalk and doorway for cleanness. Check landscape and around facility. Check for unsafe conditions such as pot holes, equipment or sidewalks.
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4. Are exterior doors presentable and in good working condition?
Restaurant Interior
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1. Is service counter and waiting area clean and presentable?
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2. Are main floors clean and well maintained?
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Look at the general area and under tables/booths for debris
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3. Are tables and chairs well maintained?
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Check for signs of excessive ware, damage and miss-match (non standard furniture), broken furniture or lop sided tables
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4. Is decor clean and free of dust?
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Check hanging decor, plant, furniture, windows and interior signage
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5. Are posted signs professional in appearance and relevant?
Customer Cycle
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1. Did the cashier greet the customer friendly, make eye contact and pause for customer response?
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within 10-15 seconds
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2. Did the cashier place the order within 1 min.?
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Check the time from customer arriving at counter to when order is placed
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3. Did the cashier assist an undecided customer with feature items or personal favorites?
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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
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4. Did cashier repeat back the order to customer?
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5. Were customer drinks served within 1 min.?
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From time ordered to served
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6. Was the customer thanked for their patronage?
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7. Was food delivered timely in accordance with company policy?
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4-6 min breakfast; 5-8 min lunch
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8. Were all food orders accurate during visit?
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Customer not satisfied with order (example: hot, cold, added or missing items). Incorrect menu items service. Note: ensure we visit the expo or server immediately to get issue details and ticket number to note.
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9. Was the table bussed within 2 min. of customer's departure?
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Time from customers departure and the bussing of the table. Check for signs of server pre-bussing the table.
Back of House
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1. Is the recipe book actively being used?
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During cooking hours, look for book physically out at cooking area; ask KM how they validate recipe compliance
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2. Is the food preparation and presentation in accordance to corporate policy?
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Check for right portions, placement of food on plate and condition of chinaware. Refer to look book.
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3. Has the BOH management team had a staff meeting within the last 90 days?
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Check log for meeting agenda and validate with HR
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4. Are the vendor par level sheets being utilized?
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Ask MK for Par Level Sheets; look for use to current date/day of the week.
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5. Are the prep par level sheets being utilized?
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Look for prep par level clip board in kitchen. Check for use.
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6. Was the unit labeling, dating and rotating merchandise in the unit?
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Check walk in cooler containers - first in first out.
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7. Is the kitchen area (including coolers, storage and dock areas) organized and clean of debris?
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Check general kitchen area. Check for proper utilization and cleanliness. Check floor area for signs of grease - areas should not be slippery.
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8. Are the employees dress and appearance in accordance to company policy?
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Check company manual for proper dress/appearance guidelines.
Safety and Sanitation
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1. Are proper sanitation and cross-contamination prevention procedures being followed?
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Check kitchen environment for violations. Are employees washing hands regularly.
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2. Does every cooler have a thermostat inside of the unit and are they recording 40 degrees or below?
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Visit walk in and reach in coolers and record temp in audit
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3. Is the food holding the required temperature?
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Check temperature with thermometer - the holding temperature is 135 degrees for hot food and below 40; measure any food in kitchen to include steam table, reach ins and food in transition
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4. Are safety and sanitation instructions posted?
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Check kitchen for safety instructions.
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5. Are exhaust filters cleaned weekly?
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Check the condition of the filters for excessive grim build up.
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6. Are weekly safety talks being held?
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Refer to BOH log book
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7. Are personal hygiene policies being followed?
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Hair net, washing hands between touching food items etc.
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8. Is the cleaning closet clean and well organized?
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Check cleaning storage area for proper labeling of cleaning supplies.
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9. Is the kitchen equipment being used safely and properly?
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Used safely as per manufactures instructions.
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10. Is the kitchen equipment maintained in a good and safe condition?
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Check cooking areas, frying stations and prep area for signs of grease build up; Check condition of equipment. Look for excessive wear, torn or broken parts and unsafe items.
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11. Are cutting gloves worn by all employees? (in task item)
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Check during usage. Cutting gloves should be worn by employees when using knives.
Front of House
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1. Has the FOH management team had an employee meeting within the last 90 days?
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Check the log on site
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2. Are daily pre-shift meetings held for FOH employees?
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Check FOH log book
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3. Are weekly safety talks being held?
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4. Are weekly policy and procedure talks being conducted?
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5. Was the FOH manager consistently visiting guests?
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Look for FOH manager engaging guests in a positive and friendly manner.
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6. Were the restrooms clean, organized and free of unsafe conditions?
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Check floors, sinks and receptacles.
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7. Are the employees dress and appearance in accordance to company policy?
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Non skid-shoes, uniform and appearance as detailed in employee manual.
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8. Is the Non-Alcoholic drink preparation and presentation in accordance to corporate policy?
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Example: foggy tea, cup used etc.
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9. Are all BOH Managers SafeServ Certified?
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10. Are all employees (including manager) that handle alcoholic beverages TABC certified?
To Go Operations
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1. Did the To-Go cashier greet the guest within 15 seconds?
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2. Was the order placed within 1 min. from guest coming to counter? (walk in guests)
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3. Was the order packaged and ready for the guest within the correct cycle time?
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Breakfast 6 min., Lunch 8 min., Dinner 12 min.
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4. Was the order accuracy checked for each customer?
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check if order was repeated back to customer on phone or walk in
