Texas Roadhouse QSACV

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

BOH STATION:

• Good

  Fair

  Poor

  N/A

BAKE STATION

• bake oven set at 350F . cleaned and well maintained. working and in good condition well ventilated

  Pass

  Fail

  N/A

• Proofer set at 85-95% humidity. cleaned and well maintained

  Pass

  Fail

  N/A

• Bread working table. cleaned and sanitized. complete set up (tongs, parchment papers, melted butter, bread basket)

  Pass

  Fail

  N/A

• Bread making tools. spatula, bread cutter, knives, weighing scale, induction, pots measuring spoon/cups, biotherm/ cleaned, sanitized and calibrated

  Pass

  Fail

  N/A

• Bake chillers. organized with proper labels. cleaned and well maintained

  Pass

  Fail

  N/A

• Meat display at 0-4F with hand cut steaks displays. working, gaskets cleaned and in good condition

  Pass

  Fail

  N/A

• Bread mixer. all parts are celan and in good condition. no grease build ups

  Pass

  Fail

  N/A

EXPO STATION

• Expo wells temp at 180F

  Pass

  Fail

  N/A

• Expo set up. complete with proper tools

  Pass

  Fail

  N/A

• Take out materials. Well organized

  Pass

  Fail

  N/A

• Expo chillers. below 40F. clean and organized, gaskets in good condition

  Pass

  Fail

  N/A

FRY AND SALAD

• Line chillers. below 40F. clean and organized, gaskets in good condition

  Pass

  Fail

  N/A

• Line chillers items. covered and properly labeled.

  Pass

  Fail

  N/A

• Fryers. clean interior and exterior, boiled out weekly and carbon build ups, baskets clean and in good condition. set at 350F

  Pass

  Fail

  N/A

• Fry coolers. Below 40°F. clean and organized. gaskets in good condition, visible thermometer

  Good

  Fair

  Poor

  N/A

• Dredge table. clean interior and exterior, ice bath 50/50 with no leaks. complete set up

  Pass

  Fail

  N/A

• Fry salad Set up and tools. knives, chopping boards, weighing scales, measuring spoon, cups and ladles. complete and hamburger standed

  Pass

  Fail

  N/A

RANDOM ITEMS IN FRY AND SALAD STATION

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

BROIL STATION

• Line chillers. below 40F. clean and organized, gaskets in good condition

  Pass

  Fail

  N/A

• Line chillers items. covered and properly labeled.

  Pass

  Fail

  N/A

• Broile grills. clean interior and exterior with no build ups or missing knobs

  Pass

  Fail

  N/A

• Meat griddle. clean interior and exterior with no build ups or missing knobs. Set at 400F

  Pass

  Fail

  N/A

• Seafood Griddle. clean interior and exterior with no build ups or missing knobs. Set at 380F

  Pass

  Fail

  N/A

• Broil Set up and tools. knives, chopping boards, weighing scales, pans, measuring spoon and cups , bio therms. complete and hamburger standed

  Pass

  Fail

  N/A

• Hot wells set at 180F

  Pass

  Fail

  N/A

• Hot wells set up with complete set up. ladles, scoopers and platewares

  Pass

  Fail

  N/A

RANDOM ITEMS IN BROIL STATION

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

HOT PREP STATION

• Stove range. all working and in good condition with no missing knobs. All spiders in good condition and no broken, trays clean. Blue fire.

  Pass

  Fail

  N/A

• Alto sham. clean interior and exterior with no build ups and gaskets in good condition, probe in use.

  Pass

  Fail

  N/A

• Dry Ingredients. Properly labelled. Organized with clean containers.

  Pass

  Fail

  N/A

• Hot prep Set up and tools. knives, chopping boards, weighing scales, pans, measuring spoon and cups , bio therms. complete and hamburger standed

  Pass

  Fail

  N/A

RANDOM ITEMS IN HOT PREP STATION

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

• Pass

  Fail

  N/A

• Good

  Fair

  Poor

  N/A

BOH Safety and Sanitation

• Sanitation bottle/bucket in use.

  Yes

  No

  N/A

• Sharp Knives. <br>

  Yes

  No

  N/A

• Cutting boards clean and sanitized. (no stains) <br>

  Yes

  No

  N/A

• Clean as you work. Clean as you go.

  Yes

  No

  N/A

• Back door always closed.

  Yes

  No

  N/A

• Ceiling clean and in good repair.

  Yes

  No

  N/A

• Air condition clean, working and in good repair. <br>

  Yes

  No

  N/A

• Fresh air working. <br>

  Yes

  No

  N/A

• Exhaust hoods clean and no oil dripping <br>(see repair, cleanliness, etc.) <br>

  Yes

  No

  N/A

• Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)

  Yes

  No

  N/A

• Floors - no chips,dry and clean.

  Yes

  No

  N/A

• No leaking faucet and in good repair.

  Yes

  No

  N/A

• Kitchen lightings and ceilings

  Yes

  No

  N/A

• Chillers. Set up and organize

  Yes

  No

  N/A

• No personal food and drinks on the line

  Yes

  No

  N/A

• Clean wet & dry towels

  Yes

  No

  N/A

• Correct labeling and used well

  Yes

  No

  N/A

• Tiles - no chip,dry and clean.

  Yes

  No

  N/A

• Ice Machine Clean and working properly

  Yes

  No

  N/A

• Ice scooper clean,not slimy and placed in a proper container

  Yes

  No

  N/A

• Dry storage clean and all items labelled with date received and expiration.No dented items and rust.No open cases or packaging.

  Yes

  No

  N/A

CLEANING MATERIALS

• 1.Broom stick - for BOH with green sticker <br>

  Yes

  No

  N/A

• 2. Wet mop - for BOH with green sticker <br> <br>

  Yes

  No

  N/A

• 3.Dry Mop - for BOH with green sticker <br> <br>

  Yes

  No

  N/A

• 4. Wet Floor sign <br>

  Yes

  No

  N/A

• 5. Mop Bucket <br>

  Yes

  No

  N/A

• 6. Floor Squeegee

  Yes

  No

  N/A

• 7.Dust pan - for BOH open with green sticker <br>

  Yes

  No

  N/A

• 8. Broom Red - for FOH with blue sticker <br>

  Yes

  No

  N/A

• 9. Wet Mop - for FOH with blue sticker <br>

  Yes

  No

  N/A

• 10.Dry Mop - for FOH with blue sticker <br>

  Yes

  No

  N/A

• 11.Upright Dust pan with cover <br>

  Yes

  No

  N/A

• 12.Micro fiber towel for drying plates and cuttleries <br> <br>

  Yes

  No

  N/A

• 13.Mop - for CR with red sticker <br>

  Yes

  No

  N/A

3. Focus for the visit: Critical Items and Sauces. (pick only random items then check sensitivity and over-all taste)

• CK sauces

• Bleu cheese dressing

  Pass

  Fail

  N/A

• Ranch dressing

  Pass

  Fail

  N/A

• Tartar Sauce

  Pass

  Fail

  N/A

• Chicken strips

• Dory fish

STORAGE- WALK IN CHILLER/FREEZER

• CHILLER. Temperature

  Pass

  Fail

  N/A

• Food hierarchy in order

  Pass

  Fail

  N/A

• Labelled properly

  Pass

  Fail

  N/A

• Organize and Set up

  Pass

  Fail

  N/A

• All items / pans are covered

  Pass

  Fail

  N/A

• Expired items. FIFO

  Yes

  No

  N/A

• FREEZER. Temperature

  Pass

  Fail

  N/A

• Food hierarchy in order

  Pass

  Fail

  N/A

• Labelled properly

  Pass

  Fail

  N/A

• Organize and set up

  Pass

  Fail

  N/A

• All items / pans are covered

  Pass

  Fail

  N/A

• Expired items. FIFO

  Pass

  Fail

  N/A

FORMS

• a. Linecheck form( Kitchen) accomplished <br>

  Yes

  No

  N/A

• b. Production sheet - available and being used. <br>

  Yes

  No

  N/A

• c. Temperature logs available and used <br>

  Yes

  No

  N/A

• d. Receiving log available and used <br>

  Yes

  No

  N/A

• e.Produce washing log <br>

  Yes

  No

  N/A

• f. Pescon report <br>

  Yes

  No

  N/A

• g. Yielding report available and used <br>

  Yes

  No

  N/A

• i. Exhaust Cleaning Report (Monthly report) <br>

  Yes

  No

  N/A

• j. Recipes in line

  Yes

  No

  N/A

• 6. BOH Staffs:
  

• a. Complete uniform: chef coat, undershirt, black shoes, white socks, tickler, pen <br>

  Yes

  No

  N/A

• b. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller. <br>

  Yes

  No

  N/A

• c. Blue towel available. (for surfaces)

  Yes

  No

  N/A

• d. kitchen head cap (with hair net for longhair ).

  Yes

  No

  N/A

• e. Facemask

  Yes

  No

  N/A

• Yes

  No

  N/A

HOST

• a. Greet the guest with enthusiasm and energy? <br>

  Yes

  No

  N/A

• b. SAFETY PROTOCOLS. Body temp. Contract tracing (qr code). Sanitize.

  Yes

  No

  N/A

• c. TRH Culture/ story (fresh hand cut steaks, freshly bake bread, margaritas)

  Yes

  No

  N/A

• c. Seat the guest and seating arrangement for SOCIAL DISTANCING. <br>

  Yes

  No

  N/A

• d.Apply hospitality factor (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis) <br>

  Yes

  No

  N/A

• e. Introduce MOD,server, qr code for menu. <br>

  Yes

  No

  N/A

• f. Give paper bags for facemask

  Yes

  No

  N/A

• Yes

  No

  N/A

SERVER

• 1. After being seated, did your FOH Team member? <br> a. Arrive immediately or within 30 seconds to acknowledge the guest? <br>

  Yes

  No

  N/A

• b. Extend a warm greeting and introduce him/herself by name? <br>

  Yes

  No

  N/A

• c. Acknowledge guests with cutlery and plates

  Yes

  No

  N/A

• d. Suggest a beverage or specialty drink? <br>

  Yes

  No

  N/A

• e. Suggest and recommend our top sellers and new items on the menu? <br>

  Yes

  No

  N/A

• f. Appear to be knowledgeable about the menu items? <br>

  Yes

  No

  N/A

• g. Use a tickler in writing the order <br>

  Yes

  No

  N/A

• h Repeat the order <br>

  Yes

  No

  N/A

• i. Advise the guest about the food ticket timing <br>

  Yes

  No

  N/A

• j. Provide and served standard bread ratio to the guest immediately? <br>

  Yes

  No

  N/A

• k. Serve drinks within 3 minutes <br>

  Yes

  No

  N/A

• Serve with water or wait drinks

  Yes

  No

  N/A

ARRIVAL- FOOD QUALITY

• Pass

  Fail

  N/A

• TIME ORDERED

• TIME DELIVERED

• Pass

  Fail

  N/A

• TIME ORDERED

• TIME DELIVERED

• Pass

  Fail

  N/A

• TIME ORDERED

• TIME DELIVERED

• Pass

  Fail

  N/A

• l. Serve water upon guest request or guest without beverage order. <br>

  Yes

  No

  N/A

• p. Describe the food in a brief manner upon delivery? <br>

  Yes

  No

  N/A

• q. Serve the food in sequence with proper serving gears and condiments? <br>

  Yes

  No

  N/A

• r. Applied Russian-style service upon food delivery? <br>

  Yes

  No

  N/A

• s. Ask guest about any additional needs when all the food have already served? (Service Excellence Check) <br>

  Yes

  No

  N/A

• Serving gears delivered before food arrival

  Yes

  No

  N/A

RESPOND

• Anticipate guests needs without the guest asking for it.

  Good

  Fair

  Poor

  N/A

• Changing plates

  Good

  Fair

  Poor

  N/A

• Secondary services were being perfomed

  Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

THANK YOU-

• Present bill within 2 minutes

  Good

  Fair

  Poor

  N/A

• Ask for mode of payment

  Good

  Fair

  Poor

  N/A

• Settle transaction less than 10 minutes

  Good

  Fair

  Poor

  N/A

• Thanks the guests and invite them again

  Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

MOD Essentials

• 1. Is engaging with and directing the team members on floor. <br>

  Yes

  No

  N/A

• 2. Practices 100% table visit or guest engagement. <br>

  Yes

  No

  N/A

• 3. Checks all food & drinks coming out from the EXPO and bar counter respectively.(Things to look for:plating,garnishes,correct serving gears) <br>

  Yes

  No

  N/A

• 4. Practices 1st contact rule. <br>

  Yes

  No

  N/A

• 5. Handles guest complaint and able to "WIN BACK" the guest. <br>

  Yes

  No

  N/A

• 6.Is dressed appropriately (Things to look for: Female - blazer, name plate, slacks, closed-toe shoes with at least 1" heels, make up; Male - Long sleeves Polo, neck tie, nameplate, slacks, polished shoes, clean-shaven) <br>

  Yes

  No

  N/A

• 7. One manager should be focused at the door area managing the wait during weekends / peak hours. <br>

  Yes

  No

  N/A

• 8. Store Readiness Checklist <br>

  Yes

  No

  N/A

• 9.. Bar Line Check <br>

  Yes

  No

  N/A

• Yes

  No

  N/A

RESTROOM

• Supplies (Adequate supplies of soap, towels, toilet tissue etc.) <br>

  Yes

  No

  N/A

• Fixtures (Sinks, partitions, toilets, trash cans, sanitary napkin fixture(s) – when applicable, paper and soap dispensers clean and in good repair,All sinks and toilets/urinals properly sealed to wall,Toilets and toilet seats secure,no leak on the urinals) <br>

  Yes

  No

  N/A

• Walls / Doors / Ceiling (Clean ,In good repair ,Doors do not squeak,Threshholds, kick plates, and door trax clean and in good repair,Vents and behind the grates cleaned) <br>

  Yes

  No

  N/A

• Tiles / Floors (Clean and dry,Floor drains clean,No missing or chipped tiles) <br>

  Yes

  No

  N/A

• Odor (Free of foul odors) <br>

  Yes

  No

  N/A

DINING ROOM

• "Floors / Carpet (Clean and dryNo missing tiles or worn carpet)<br>" <br>

  Yes

  No

  N/A

• "Walls / Ceiling (Wall coverings, umbrellas – when applicable, and awnings in good repair,Vents clean ,No broken or stained ceiling)<br>" <br>

  Yes

  No

  N/A

• "Mirrors / Glass / Pictures (All mirrors, glass and brass clean,Window ledges and blinds,dust free,Pictures straight, clean and dust free)<br>" <br>

  Yes

  No

  N/A

• "Seating (Chairs, tables, tablecloths, booths and seats in good repair,Clean,Booths moved, broken down and cleaned inside regularly)<br>" <br>

  Yes

  No

  N/A

• "Lights / Fixtures / Plants (Light colors and wattage consistent ,Burned out bulbs replaced ,Brass and fixtures clean,Plants on a regular maintenance program)<br>" <br>

  Yes

  No

  N/A

• "Ambiance (Comfortable temperature,Lighting at appropriate levels,Music appropriate for our guest)<br>" <br>

  Yes

  No

  N/A

• "Tables / Proper Setting (Tables and chair clean and arranged properly,No wobbling table,Condiments arranged properly)<br>" <br>

  Yes

  No

  N/A

• "POS (Clean and organized,In good repair and properly working)<br>" <br>

  Yes

  No

  N/A

• "Fire Extinguishers (Clean,Inspection stickers current,Units properly charged)<br>" <br>

  Yes

  No

  N/A

BAR

• "Floors / Mats (Floor clean,Bar area free from odor,Mats clean daily,Floor drains free from odor and clean)<br>" <br>

  Yes

  No

  N/A

• "Equipment (Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine, beer taps, TVs)<br>Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine)<br>" <br>

  Yes

  No

  N/A

• Bar chillers

  Yes

  No

  N/A

• Bar freezer

  Yes

  No

  N/A

• Margarita machine

  Yes

  No

  N/A

• Draft machine

  Yes

  No

  N/A

• "Glassware (Clean and free from spots )<br>" <br>

  Yes

  No

  N/A

• "Sinks / Ice Bins / Speed Racks (Clean,In good repair,Sanitizer and proper set for handwashing,Bottle and pourers clean)<br>" <br>

  Yes

  No

  N/A

• "Storage / Supplies (Current daily newspaper available to bar guests,No employee personal effects stored at the bar,All necessary supplies stocked and organized,Storage areas are clean, neat, and organized)<br>" <br>

  Yes

  No

  N/A

• "Tea / Coffee Machines (Exteriors clean and well maintained,Water filter heads clean and free of build-up,Urns, coffee pots, ceramic coffee cups and ice tea pitchers free of stains,Cleaning schedules for all posted and followed)<br>" <br>

  Yes

  No

  N/A

• "Soda Station (Exterior clean and well maintained,All heads have covers and are labeled,Tower heads broken down nightly and cleaned,Tea nozzle broken down and cleaned daily,Ice bin sealed properly to stainless counter,Soda glassware clean and free of spots,Floor under soda machine clean and free of syrup and water bulid up)<br>" <br>

  Yes

  No

  N/A

• "Shelving / Storage / Side Work (All items rotated, faced, and stocked to appropriate levels,Bottle tops and caps cleaned on nightly basis,Shelving clean, neat, and organized,To Go supplies organized, stocked and labled,All areas free from odors,Side Work schedule posted and followed)<br>" <br>

  Yes

  No

  N/A

PATIO

• "Floors / Walls / Ceiling (Clean,In good repair,Window blinds, pictures, all ledges dust free,Mats where appropriate and clean,Floors clean and litter free)<br>" <br>

  Yes

  No

  N/A

• Doors / Glass / Mirrors (Clean,Doors fingerprint free,Thresholds and tracks clean and maintained,Doors fully operational, no squeaks) <br>

  Yes

  No

  N/A

• Merchandising ( Clean,In good repair,Professional in appearance) <br>

  Yes

  No

  N/A

• Tables /Chairs (Clean ,sanitized and don't wobble) <br>

  Yes

  No

  N/A

• Auditor

• Add signature

  Sign

• Manager on Duty

• Add signature

  Sign