THE WOODLANDS CFA'S FIRST QUARTER ROE 2014

• STORE NAME/LOCATION #

• TIME OF DAY/DAY OF WEEK

• DAY OF MONTH CONDUCTED

  Date

• AUDIT PREPARED BY

• MANAGER/SUPERVISOR ON DUTY FOH

  Select DAVID OWENS MARIO SMITH BRANDON YOUNG MICHAEL GERTH BLAIR ADKINS COLTON TIMBERLAKE BRETT HILL JOSH GUY BRANDON WILLIAMS JEFF ANDERSON KYLE KLOVENSKY ANDREW BAILEY

  • DAVID OWENS
  • MARIO SMITH
  • BRANDON YOUNG
  • MICHAEL GERTH
  • BLAIR ADKINS
  • COLTON TIMBERLAKE
  • BRETT HILL
  • JOSH GUY
  • BRANDON WILLIAMS
  • JEFF ANDERSON
  • KYLE KLOVENSKY
  • ANDREW BAILEY

• MANAGER/SUPERVISOR ON DUTY BOH

  Select MIGUEL DELEON RUBEN PUEBLA RIGO MARTINEZ ANNA CHAVEZ MARIO CHAVEZ ROY SAGREDO GINA HERNANDEZ CARLOS MARIO TORRES NACHO OSCAR

  • MIGUEL DELEON
  • RUBEN PUEBLA
  • RIGO MARTINEZ
  • ANNA CHAVEZ
  • MARIO CHAVEZ
  • ROY SAGREDO
  • GINA HERNANDEZ
  • CARLOS
  • MARIO TORRES
  • NACHO
  • OSCAR

PRODUCT

PRODUCT PREP: FILLETING AND BREADING RAW CHICK-FIL-A CHICKEN

• ARE YELLOW FOOD SERVICE GLOVES WORN WHEN WORKING WITH RAW CHICKEN AT THE BREADING TABLE AND ARE GLOVES IN CONDITION?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF MILK AND EGG WASH 40F OR LOWER? (RECORD TEMPERATURE)

  Yes

  No

  N/A

• IS RAW CHICKEN HELD CORRECTLY IN BREADING TABLE PAN ACCORDING TO FOOD SAFETY REQUIREMENTS?<br>

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OR RAW CHICKEN 40F OR LOWER? (TEST 3 FILETS)<br>

  Yes

  No

  N/A

• IS CHICKEN COMPLETELY THAWED BEFORE BREADING AND COOKING?<br>

  Yes

  No

  N/A

• ARE FILETS DIPPED INTO MILK WASH, ONE OR TWO AT A TIME, HELD BY THE TIPS AND THEN DRAINED USING A GENTLE, SHAKING MOTION?<br>

  Yes

  No

  N/A

• ARE FILETS PLACED FLAT IN SEASONED COATER, ONE OR TWO AT A TIME, AND FIRMLY PRESSED INTO COATER ON EACH SIDE OF FILET?<br>

  Yes

  No

  N/A

• ARE FILETS GENTLY SHAKEN BY HAND TO REMOVE EXCESS SEASONED COATER?

  Yes

  No

  N/A

• ARE BREADED FILETS IMMEDIATELY TAKEN FOR COOKING IN CORRECT TRANSFER PAN?

  Yes

  No

  N/A

• DOES SEASONED COATER IN SEASONED COATER PAN MEET QUALITY REQUIREMENTS?<br>

  Yes

  No

  N/A

• IS RAW CHICKEN HELD CORRECTLY IN BREADING TABLE PAN ACCORDING TO QUALITY REQUIREMENTS?<br>

  Yes

  No

  N/A

• DOES SEASONED COATER IN SEASONED COATER PAN MEET FOOD SAFETY REQUIREMENTS?<br>

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: COOKING CHICKEN

• ARE RAW CHICKEN PRODUCTS BROUGHT FROM THE BREADING TABLE AND COOKED IN A FOOD SAFE MANNER?

  Yes

  No

  N/A

• ARE FILETS LOADED WITH YELLOW GLOVED HANDS OR WITH YELLOW HANDLED TONGS?

  Yes

  No

  N/A

• ARE FILETS POSITIONED CORRECTLY ON TIERED BASKET SHELVES WITH ROUGH SIDE FACING DOWN AND TIPS (NARROW ENDS) INTERLACED BUT NOT OVERLAPPING?

  Yes

  No

  N/A

• ARE RAW CHICKEN UTENSILS AND PANS HANDLED CORRECTLY AND REMOVED FROM BOARDS COOKING AREA AFTER CHICKEN IS LOADED?

  Yes

  No

  N/A

• IS TIERED BASKET LOWERED, RAISED ABOUT 4" AND THEN LOWERED AGAIN INTO OIL?

  Yes

  No

  N/A

• IS BASKET HANDLE PROTECTED FROM CONTAMNATION WHEN NOT IN USE?

  Yes

  No

  N/A

• IS LID CLOSED PROMPTLY AND IS TIMER STARTED AS SOON AS LID IS CLOSED AND LOCKED?

  Yes

  No

  N/A

• ARE PRESSURE FRYER SHLEF AND OTHER CONTAMINATED SURFACES WIPED WITH CLEAN, DAMP, SANITIZED TOWEL AFTER COOKING CYCLE IS STARTED?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED FILET 165F WHEN REMOVED FROM OIL? (TEST 1 FILET).

  Yes

  No

  N/A

• IS CHICKEN COOKED UNDER PRESSURE, WITH NEEDLE REGISTERING IN THE GREEN ZONE, WHEN COOKING NORMAL TO FULL LOADS OF CHICKEN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED SPICY FILET 165F WHEN REMOVED FROM OIL? (TEST 1 SPICY FILET).

  Yes

  No

  N/A

• IS TIERED BASKET TILTED AND DRAINED BEFORE CHICKEN IS TRANSFERRED TO CHICKEN WARMING STATION?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED NUGGET 165F WHEN REMOVED FROM OIL? (TEST 1 NUGGET).

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF COOKED STRIP 165F WHEN REMOVED FROM OIL? (TEST 1 STRIP).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: COOKING WAFFLE FRIES

• ARE APPROPRIATE PORTIONS COOKED?

  Yes

  No

  N/A

• ARE FROZEN FRIES COOKED IMMEDIATELY AFTER PLACING THEM IN FRYER BASKETS?

  Yes

  No

  N/A

• IS BASKET OF FRIES GENTLY SHAKEN WHEN LOWERED INTO OIL?

  Yes

  No

  N/A

• AFTER COOKING FRIES, IS FRYER BASKET SHAKEN GENTLY OVER FRYER FOR A FEW SECONDS BEFORE FRIES ARE TRANSFERRED TO FRY WARMING STATION?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING WAFFLE FRIES

• ARE PACKAGED FRIES HELD IN HEATED DELIVERY CHUTES OF FRY WARMING STATION UNDER 2 MINUTES (120 SECONDS)?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, ARE ANY FRIES IN DUMP PAN REMOVED OR MOVED TO THE SIDE TO MAKE ROOM FOR FRESH BATCH OF FRIES?

  Yes

  No

  N/A

• IS HOLDING TIMER FOR BATCH OF FRIES UNDER 5 MINUTES (300 SECONDS)? (MEASURED FROM TIME FRIES ARE PLACED IN DUMP PAN UNTIL LAST OF FRIES IS SERVED).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: PROCESS FLOW ASSESSMENT: HOLDING CFA CHICKEN AND SANDWICHES

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED CFA CHICKEN FILETS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• PRIOR TO END OF COOKING CYCLE, IS ANY UNASSEMBLED CFA CHICKEN REMOVED FROM HALF-SIZE HOLDING PAN BEFORE FRESHLY COOKED CFA CHICKEN IS ADDED TO PAN?

  Yes

  No

  N/A

• IS HOLDING SYSTEM CORRECTLY AND PROMPTLY SET FOR FRESHLY COOKED BATCH OF CFA CHICKEN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET FROM THE CHICKEN WARMING STATION 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• IS UNASSEMBLED CFA CHICKEN FROM FRESHLY COOKED BATCH WITHIN HOLDING TIME WHEN ASSEMBLED INTO SANDWICHES?

  Yes

  No

  N/A

• ARE ALL CFA CHICKEN SANDWICHES FROM THE SAME BATCH CLEARLY MARKED WITH THE SAME DIAL BRACKET NUMBER?

  Yes

  No

  N/A

• IS MARKED SANDWICH SERVED OR REMOVED BY END OF HOLDING TIME?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING CFA NUGGETS (PROCESS FLOW ASSESSMENY)

• IS TOP HEATING UNIT PLACED DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED NUGGETS HELD CORRECTLY WITHIN HOLDING TIME?

  Yes

  No

  N/A

• PRIOR TO THE END OF THE COOKING CYCLE, ARE ANY UNASSEMBLED NUGGETS FROM HOLDING PAN REMOVED FROM HOLDING PAN BEFORE FRESHLY COOKED NUGGETS ARE ADDED TO PAN?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED IN CHICKEN WARMING STATION 140F OR HIGHER? (TEST 2 NUGGETS)

  Yes

  No

  N/A

• IS HOLDING SYSTEM CORRECTLY AND PROMPTLY SET FOR FRESHLY COOKED BATCH OF NUGGETS?

  Yes

  No

  N/A

• ARE UNASSEMBLED NUGGETS FROM FRESHLY COOKED BATCH WITHIN HOLDING TIME WHEN BOXED?

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING SPICY CHICKEN AND SANDWICHES (CURRENT STATE ASSESSMENT)

• IS TOP HEATING UNIT DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED SPICY CHICKEN HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF SPICY CHICKEN IN THE CHICKEN WARMING STATION 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

COOKING & HOLDING PRODUCTS: HOLDING STRIPS (CURRENT STATE ASSESSMENT ASSESSMENT)

• IS TOP HEATING UNIT PLACED DIRECTLY OVER HOLDING PANS IN CHICKEN WARMING STATION?

  Yes

  No

  N/A

• ARE UNASSEMBLED STRIPS HELD CORRECTLY AND WITHIN HOLDING TIME?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED STRIPS IN CHICKEN WARMING STATION 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

HOT ENTREES: CFA SANDWICH - FINISHED PRODUCT

• IS SANDWICH PACKAGED AND FOLDED/SECURED PROPERLY?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF CFA CHICKEN FILET 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET BUN COVERAGE STANDARD?

  Yes

  No

  N/A

• ARE THERE DEEP RIDGES IN TOP OF BUN?

  Yes

  No

  N/A

• IS CFA CHICKEN GOLDEN BROWN IN APPEARANCE (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• DOES CFA CHICKEN MEET COATER COVERAGE REQUIREMENTS? (NOT MORE BARE SPOTS TOTALLY TO THE SIZE OF A QUARTER)?

  Yes

  No

  N/A

• IS BUN UNDAMAGED, WHITE, BUTTERED AND TOASTED?

  Yes

  No

  N/A

• DOES CFA CHICKEN WEIGH @ LEAST 3.3 OZ? (RECORD WEIGHT).

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN CENTER OF BUN HEEL (UNDER FILET)?

  Yes

  No

  N/A

• IS WHITE BUN THE CORRECT SIZE?

  Yes

  No

  N/A

• IS WHITE BUN BUTTERED CORRECTLY?

  Yes

  No

  N/A

• DOES BUN MEET TOASTING QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES CFA CHICKEN SANDWICH TASTE AND TEXTURE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS CFA CHICKEN POSITIONED WITH SMOOTH (ROUNDED) SIDE FACING UP?

  Yes

  No

  N/A

HOT ENTREES: NUGGETS - FINISHED PRODUCT

• ARE NUGGETS IN CORRECT BOX AND IS BOX CLOSED WITH CORRECT TAB PUSHED?

  Yes

  No

  N/A

• IS TEMPERATURE OF NUGGETS 140F OR HIGHER? (TEST 2 NUGGETS).

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO NUGGETS MEET WEIGHT REQUIREMENT? (AT LEAST 4.2)

  Yes

  No

  N/A

• DO NUGGETS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• DO NUGGETS MEET COATER COVERAGE REQUIREMENTS AND FREE OF LARGE BARE SPOTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO NUGGETS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MEDIUM MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

HOT ENTREES: STRIPS - FINISHED PRODUCT

• ARE STRIPS IN CORRECT BOX AND IS THE BOX CLOSED WITH THE CORRECT TAB PUSHED?

  Yes

  No

  N/A

• IS INTERNAL STRIP TEMPERATURE 140F OR HIGHER? (TEST 2 STRIPS).

  Yes

  No

  N/A

• DO STRIPS MEET WEIGHT REQUIREMENTS? (AT LEAST 5.7 OZ).

  Yes

  No

  N/A

• IS PRODUCT COUNT CORRECT?

  Yes

  No

  N/A

• DO STRIPS MEET COLOR STANDARDS (GOLDEN BROWN)?

  Yes

  No

  N/A

• DO STRIPS MEET COATER COVERAGE REQUIREMENTS AND NO LARGE BARE SPOTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO STRIPS MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS MENU TAB BOX FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

HOT ENTREES: SPICY SANDWICH - FINISHED PRODUCT

• IS SANDWICH PACKAGED AND FOLDED/SEALED PROPERLY?

  Yes

  No

  N/A

• IS SPICY FOIL BAG FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• IS INTERNAL TEMPERATURE OF SPICY CHICKEN 140F OR HIGHER? (TEST 1 FILET).

  Yes

  No

  N/A

• DOES SPICY CHICKEN MEET BUN COVERAGE STANDARDS?

  Yes

  No

  N/A

• IS SPICY CHICKEN GOLDEN REDDISH-BROWN WITH VISIBLE FLECKS OF BLACK PEPPER (DOES IT MEET COLOR STANDARDS)?

  Yes

  No

  N/A

• DOES SPICY CHICKEN MEET COATER COVERAGE STANDARDS (WITH NO BARE SPOTS TOTALING THE SIZE OF A QUARTER)?

  Yes

  No

  N/A

• IS SANDWICH MADE WITH AN UNDAMAGED WHITE BUTTERED AND TOASTED BUN?

  Yes

  No

  N/A

• DOES COOKED SPICY CHICKEN WEIGH AT LEAST 3.7 OZ?

  Yes

  No

  N/A

• ARE THERE 2 PICKLE CHIPS (3 IF SMALL) SPREAD OUT IN CENTER OF BUN (UNDER FILET)?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES SPICY SANDWICH MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• IS SPICY CHICKEN POSITIONED WITH ROUNDED SIDE UP?

  Yes

  No

  N/A

COLD ENTREES : CHICK-FIL-A ASIAN SALAD – FINISHED PRODUCT

• IS THE INTERNAL PRODUCT TEMPERATURE OF UNASSEMBLED NUGGET 140F OR HIGHER? (TEST 1 UNASSEMBLED NUGGET)

  Yes

  No

  N/A

• ARE SLICED NUGGETS SPREAD EVENLY OVER SALAD?

  Yes

  No

  N/A

• DOES COATER ON NUGGET SLICES MEET COLOR STANDARDS (GOLDEN BROWN) AND QUALITY REQUIREMENTS?

  Yes

  No

  N/A

• DO MANDARIN ORANGE SEGMENTS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES SHREDDED GREEN CABBAGE MEET REQUIREMENTS?<br>

  Yes

  No

  N/A

• DOES RED CABBAGE/CARROT BLEND MEET REQUIREMENTS?

  Yes

  No

  N/A

• DO BABY GREENS MEET REQUIREMENTS?

  Yes

  No

  N/A

• DOES CHOPPED ROMAINE LETTUCE MEET REQUIREMENTS?

  Yes

  No

  N/A

• IS ASIAN SALAD ATTRACTIVELY PACKAGED ACCORDING TO REQUIREMENTS?<br>

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES ASIAN SALAD MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

SIDE ITEMS: WAFFLE FRIES - FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF FRIES 170F OR HIGHER? (TEST 3 FRIES).

  Yes

  No

  N/A

• ARE BOTH FRY PACKAGES (1 SMALL AND 1 MEDIUM) FILLED CORRECTLY?

  Yes

  No

  N/A

• ARE BOTH ORDES OF FRIES PACKAGED CORRECTLY AND IS PACKAGING FREE OF EXCESSIVE STAINS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DO FRIES MEET TASTE AND TEXTURE REQUIREMENTS?

  Yes

  No

  N/A

• ARE FRIES IN BOTH PACKAGES IN GOOD CONDITION?

  Yes

  No

  N/A

SIDE ITEMS : COLE SLAW – FINISHED PRODUCT

• IS MEDIUM COLE SLAW PACKAGED AND FILLED ACCORDING TO REQUIREMENTS?

  Yes

  No

  N/A

• IS INTERNAL PRODUCT TEMPERATURE OF MEDIUM, COLE SLAW 40F OR LOWER?<br>

  Yes

  No

  N/A

• ARE COLE SLAW INGREDIENTS CORRECTLY PRESENTED IN THE BOWL?<br>

  Yes

  No

  N/A

• DO PIECES OF CABBAGE AND CARROT IN COLE SLAW MEET REQUIREMENTS FOR COLOR CONTRAST AND CONSISTENCY?

  Yes

  No

  N/A

• DOES COWL SLAW HAVE SUFFICIENT DRESSING?

  Yes

  No

  N/A

• ARE BOTH COLE SLAW BOWLS FILLED CORRECTLY? (1 MEDIUM AND 1 LARGE.)<br>

  Yes

  No

  N/A

• BASED ON EXPERIENCE DOES MEDIUM COLE SLAW MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

BEVERAGES: ICED TEA (SWEET/UNSWEETENED) – FINISHED PRODUCT

• ARE BOTH CUPS OF ICED TEA IN CORRECT CUPS AND ARE CUPS CLEAN AND FREE OF SPILLS, WITH PROPERLY SEALED LIDS AND CORRECT DIMPLE DEPRESSED?<br>

  Yes

  No

  N/A

• ARE BOTH CUPS OF ICED TEA FILLED TO LIQUID FILL LINE (OR 1/4” BLOW LID)?

  Yes

  No

  N/A

• IS APPEARANCE OF BOTH ICED TEAS CLEAR AND ATTRACTIVE?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES UNSWEETENED ICED TEA MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES SWEET ICED TEA MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

• IS ICE SCOOPED WITH CORRECT ICE SCOOP AND IS ICE SCOOP STORED IN AREA APPROVED BY LOCAL HEALTH DEPARTMENT?<br>

  Yes

  No

  N/A

BEVERAGES: CHICK-FIL-A LEMONADE AND DIET LEMONADE – FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF LEMONADE AND DIET LEMONADE WHEN DISPENSED FROM LEMONADE DISPENSER 40F OR HIGHER?

  Yes

  No

  N/A

• ARE BOTH LEMONADE AND DIET LEMONADE IN CORRECT CUPS AND ARE CVUPS FREE OF SPILLS WITH PROPERLY SEALED LIDS AND CORRECT DIMPLE DEPRESSED?<br>

  Yes

  No

  N/A

• ARE BOTH LEMONADE AND DIET LEMONADE FILLED TO THE LIQUID FILL LINE (OR ¼” BELOW TOP)?

  Yes

  No

  N/A

• IS APPEARANCE ATTRACTIVE AND IS PULP VISIBLE?

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES DIET LEMONADE MEET TASTE REQUIREMENTS?<br>

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES LEMONADE MEET TASTE REQUIREMENTS?

  Yes

  No

  N/A

DESSERTS: ICEDREAM – FINISHED PRODUCT

• IS INTERNAL PRODUCT TEMPERATURE OF ICEDREAM WHEN DISPENSED 19-20F? (TEST 1 DESSERT)

  Yes

  No

  N/A

• BASED ON EXPERIENCE, DOES ICEDREAM MEET TASTE REQUIREMENTS WITH NO OFF FLAVORS PRESENT?

  Yes

  No

  N/A

SERVICE

CUSTOMER SERVICE: DRIVE - THRU SERVICE:

• WERE YOU GREETED APPROPRIATELY AND ASKED FOR YOUR ORDER WITHIN 5 SECONDS OF ARRIVAL AT SPEAKER?

  Yes

  No

  N/A

• WERE YOU GREETED WITH AN ENTHUSIASTIC TONE OF VOICE?

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY ORDER TAKER REPEATING THE ORDER TO YOU AND RELATING THE PRICE?

  Yes

  No

  N/A

• DID YOU HAVE A 30 SECOND OR LESS WINDOW WAIT TIME (PER WINDOW)?

  Yes

  No

  N/A

• DID TEAM MEMBER MAKE EYE CONTACT AS SOON AS YOU ARRIVED AT WINDOW?

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE?

  Yes

  No

  N/A

• WAS YOUR ORDER CONFIRMED AT WINDOW?

  Yes

  No

  N/A

• WHEN THANKED DID TEAM MEMBERS RESPOND WITH "MY PLEASURE"?

  Yes

  No

  N/A

• WAS YOUR ORDER ACCURATE AND SERVED WITH CORRECT PAPER GOODS, UTENSILS AND CONDIMENTS?

  Yes

  No

  N/A

• WERE YOU TREATED WITH AN ATTITUDE OF ATTENTIVE AND COURTEOUS SERVICE THROUGHOUT THE TRANSACTION?

  Yes

  No

  N/A

• WERE YOU AUTOMATICALLY GIVEN A RECEIPT?

  Yes

  No

  N/A

CUSTOMER SERVICE: TAKING ORDER AND ACCEPTING PAYMENT - CASHIER (INSIDE RESTAURANT)

• DID CASHIER IMMEDIATELY ACKNOWLEDGE CUSTOMER APPROACHING COUNTER? (OBSERVE 2 TRANSACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER SEEK TO MAKE EYE CONTACT AS CUSTOMER APPROACHED COUNTER AND DID TEAM MEMBE MAINTAIN APPROPRIATE EYE CONTACT APPROPRIATELY THROUGHOUT THE TRANSACTION? (SAME 2 COUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE APPROPRIATELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• WAS CUSTOMER GREETED APPROPRIATELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SPEAK WITH AN ENTHUSIASTIC TONE OF VOICE? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER IDENTIFY WHETHER CUSTOMER WILL DINE IN OR CARRY OUT?

  Yes

  No

  N/A

• WAS ORDER VERIFIED BY REPEATING IT TO CUSTOMER AND WAS TOTAL COST RELATED POLITELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• WAS A RECEIPT AUTOMATICALLY GIVEN TO CUSTOMER, WITHOUT ASKING WHETHER CUSTOMER WANTS THE RECEIPT AND WITHOUT DRAWING ATTENTION TO SURVEY, IF PRESENT? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• IF THANKED BY CUSTOMER, DID TEAM MEMBER RESPOND WITH "MY PLEASURE"? (OBSERVE 2 INTERACTIONS).

  Yes

  No

  N/A

• DID TEAM MEMBER BEGIN ORDER-TAKING PROCESS WITHIN 2 MINUTES (120 SECONDS) OF WHEN EACH CUSTOMER ENTERED THE LINE? (TIME 2 TRANSACTIONS).

  Yes

  No

  N/A

CUSTOMER SERVICE: FULFILLING ORDER - EXPEDITOR (INSIDE RESTAURANT)

• WERE TOW ORDERS PRESENTED APPROPRIATELY ON TRAYS? (OBSERVE 2 ORDERS, EACH INCLUDING AN ENTREE, A SIDE ITEM, AND A BEVERAGE).

  Yes

  No

  N/A

CUSTOMER SERVICE: PRESENTING AND CLOSING ORDER - SERVER (INSIDE RESTAURANT)

• DID TEAM MEMBER SEEK TO MAKE EYE CONTACT WHEN APPROACHING CUSTOMER, AND DID TEAM MEMBER MAINTAIN APPROPRIATE EYE CONTACT THROUGHOUT THE TRANSACTION? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SMILE APPROPRIATELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID TEAM MEMBER SPEAK WITH AN ENTHUSIASTIC TONE OF VOICE? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• DID SERVER THANK GUEST SINCERELY? (SAME 2 CUSTOMERS).

  Yes

  No

  N/A

• WERE BOTH CUSTOMERS SERVED IN 1 MINUTE (60 SECONDS) OR LESS, OR WAS REASON FOR DELAY EXPLAINED TO CUSTOMER, WITH AN APOLOGY? (TIME 2 TRANSACTIONS).

  Yes

  No

  N/A

• Did sever ensure that guest had everything needed to enjoy the meal?

  Yes

  No

  N/A

APPEARANCE: APPEARANCE

• ARE ALL MALE TEAM MEMBERS WEARING THE CORRECT UPPER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WEARING CORRECT LOWER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN GOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING CORRECT UPPER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WEARING CORRECT LOWER UNIFORM ITEMS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS WELL GROOMED AND IS JEWELRY (IF ANY) WORN IN FOOD TASTE, ACCORDING TO APPEARANCE REQUIREMENTS?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS' UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE MALE TEAM MEMBERS' LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE FEMALE TEAM MEMBERS' UPPER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE FEMALE TEAM MEMBERS' LOWER UNIFORM ITEMS CLEAN, IN GOOD CONDITION AND WORN APPROPRIATELY?

  Yes

  No

  N/A

• ARE ALL MALE TEAM MEMBERS GROOMED AND IS JEWELRY (IF ANY) WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

• ARE ALL FEMALE TEAM MEMBERS GROOMED AND IS JEWELRY (IF ANY) WORN ACCORDING TO FOOD SAFETY REQUIREMENTS?

  Yes

  No

  N/A

CUSTOMER ENVIRONMENT

RESTROOMS: SURFACES AND FIXTURES

• ARE SURFACES AND FIXTURES CLEAN?

  Yes

  No

  N/A

• ARE SURFACES AND FIXTURES WELL MAINTAINED?

  Yes

  No

  N/A

• DO HAND SOAP AND HAND SANITIZER DISPENSERS IN RESTROOMS HAVE CORRECT LABELS?

  Yes

  No

  N/A

• IS BABY CHANGING STATION STRAP WELL MAINTAINED?

  Yes

  No

  N/A

• IS BABY CHANGING STATION WELL MAINTAINED?

  Yes

  No

  N/A

RESTROOMS: SUPPLIES/ODORS

• ARE ALL NECESSARY SUPPLIES AVAILABLE?

  Yes

  No

  N/A

• ARE RESTROOMS FREE OF STRONG OR UNPLEASANT ODORS?

  Yes

  No

  N/A

RESTROOMS: WALLS/DOORS

• ARE WALLS AND DOORS CLEAN?

  Yes

  No

  N/A

• ARE WALLS AND DOORS WELL MAINTAINED?<br>

  Yes

  No

  N/A

RESTROOMS: FLOORS/BASEBOARDS/DRAINS

• ARE FLOORS, BASEBOARDS AND DRAINS CLEAN?

  Yes

  No

  N/A

• ARE FLOORS, BASEBOARDS AND GROUT WELL MAINTAINED?

  Yes

  No

  N/A

• ARE FLOORS, BASEBOARDS AND DRAINS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE DRAINS WELL MAINTAINED?

  Yes

  No

  N/A

RESTROOMS: TRASH

• ARE TRASH/SANITARY NAPKIN RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES CLEAN?

  Yes

  No

  N/A

• ARE TRASH/SANITARY NAPKIN RECEPTACLES WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: TABLES, CHAIRS, & HIGH CHAIRS

• ARE ALL TABLES AND CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE ALL TABLES AND CHAIRS WELL MAINTAINED?

  Yes

  No

  N/A

• IS AT LEAST ONE HIGH CHAIR PROVIDED IN DINING ROOM?

  Yes

  No

  N/A

• ARE HIGH CHAIRS CLEAN?

  Yes

  No

  N/A

• ARE HIGH CHAIRS WELL MAINTAINED?<br>

  Yes

  No

  N/A

DINING ROOM: CONDIMENT CENTER/DISPENSERS

• ARE CONDIMENT HOLDERS/BINS/DISPENSERS/COUNTER CLEAN AND WELL ORGANIZED?

  Yes

  No

  N/A

• ARE CONDIMENT HOLDERS/BINS/DISPENSERS/COUNTER WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: TRASH RECEPTACLES/STORAGE AREAS

• ARE TRASH RECEPTACLES AND STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES FREE OF UNPLEASANT ODORS?

  Yes

  No

  N/A

• ARE TRASH RECEPTACLES AND STORAGE AREAS WELL MAINTAINED?

  Yes

  No

  N/A

DINING ROOM: FLOORS/BASEBOARDS

• ARE FLOOR AND BASEBOARDS CLEAN?

  Yes

  No

  N/A

RESTAURANT EXTERIOR: LANDSCAPED AREAS

• ARE LANDSCAPED AREAS CLEAN?

  Yes

  No

  N/A

• ARE LANDSCAPED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

RESTAURANT EXTERIOR: PARKING LOT

• IS PARKING LOT CLEAN?

  Yes

  No

  N/A

• IS PARKING LOT WELL MAINTAINED?

  Yes

  No

  N/A

RESTAURANT EXTERIOR: CONCRETE/PAVED SURFACES

• ARE CONCRETE SURFACES/PAVED AREAS CLEAN?

  Yes

  No

  N/A

• ARE CONCRETE SURFACES/PAVED AREAS WELL MAINTAINED?

  Yes

  No

  N/A

DRIVE-THRU AREA: DRIVE-THRU MENU BOARD, SPEAKER, PRE-BOARD AND POP

• ARE DRIVE-THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES CLEAN AND INSTALLED CORRECTLY?

  Yes

  No

  N/A

• ARE DRIVE-THRU MENU BOARD SPEAKER BOX PRE-BOARD AND AWNINGS/CANOPIES WELL MAINTAINED?

  Yes

  No

  N/A

• IS DRIVE-THRU PAD CLEAN?

  Yes

  No

  N/A

STOREFRONT: INTERIOR MENU BOARDS

• ARE MENU BOARDS CLEAN?

  Yes

  No

  N/A

• ARE MENU BOARDS WELL MAINTAINED?

  Yes

  No

  N/A

PRODUCTION ENVIRONMENT

KITCHEN: VEGETABLE SINK

• IS VEGETABLE SINK CLEAN?

  Yes

  No

  N/A

• IS VEGETABLE SINK WELL MAINTAINED?

  Yes

  No

  N/A

EQUIPMENT: REFRIGERATED BREADING TABLE

• IS THE STAINLESS STEEL BREADING TABLE SURFACE FREE OF PLASTIC LINERS AND/OR CARDBOARD?

  Yes

  No

  N/A

• IS REFRIGERATED BREADING TABLE LID (OR ARE BREADING PAN LIDS) CLOSED WHEN BREADING TABLE IS NOT IN USE?

  Yes

  No

  N/A

• ARE BOTH MILK AND EGG WASH PANS PREPARED ACCORDING TO REQUIREMENTS WITH PERFORATED PAN KEPT PARTIALLY SUBMERGED?

  Yes

  No

  N/A

• ARE THERE PANS IN EVERY POSITION ON REFRIGERATED RAILS (UPPER CAVITY), WITH NO GAPS?

  Yes

  No

  N/A

• ARE PRODUCTS SET UP IN CORRECT ORDER FOR BREADING CHICKEN?

  Yes

  No

  N/A

• ARE BAGS OF RAW STRIPS AND RQW NUGGETS HELD ACCORDING TO REQUIREMENTS IN BREADING TABLE REFRIGERATOR?

  Yes

  No

  N/A

• ARE SIFTER AND WIRE BASKET (FOR NUGGETS AND STRIPS) AVAILABLE AT BREADING TABLE?

  Yes

  No

  N/A

• ARE YELLOW GLOVES, SIFTER AND WIRE BASKET IN GOOD CONDITION?

  Yes

  No

  N/A

EQUIPMENT: WALK-IN REFRIGERATOR

• ARE ALL RAW CHICKEN PRODUCTS STORED BELOW COOKED AND READY-TO-EAT (RTE) FOOD, ON BOTTOM SHELVES AND IS SPICY CHICKEN STORED WHERE IT WILL NOT DRIP ONTO REGULAR CHICKEN?

  Yes

  No

  N/A

• DOES INTERNAL THERMOMETER SHOW CORRECT TEMPERATURE (35 - 38F)?

  Yes

  No

  N/A

• IS WALK-IN REFRIGERATOR CLEAN INSIDE AND OUT?

  Yes

  No

  N/A

EQUIPMENT: REACH-IN REFRIGERATOR

EQUIPMENT: PRESSURE FRYERS

• ARE EXTERNAL SURFACES (INCLUDING LID, SPINDLE AND BODY) OF EACHHP PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE LEGS AND CASTER OF EACH HP PRESSURE FRYER CLEAN?

  Yes

  No

  N/A

• ARE LEGS AND CASTER OF EACH HP PRESSURE FRYER WELL MAINTAINED?

  Yes

  No

  N/A

• ARE ALL FRYER BASKETS STORED EITHER IN FRYER OR ON RED FOOD TRAY (INCLUDES BOTH TIERED BASKET AND NUGGET BASKET)?

  Yes

  No

  N/A

• IS OIL LEVEL WITH FILL LINE IN PRESSURE FRYER WHEN HOT?

  Yes

  No

  N/A

• IS INTERNAL OIL TEMPERATURE IN PRESSURE FRYER 315F OR HIGHER?

  Yes

  No

  N/A

FRONT COUNTER/DRIVE-THRU WORK AREA: SURFACES/STORAGE AREAS

• ARE FRONT COUNTER/DRIVE-THRU SURFACES/STORAGE AREAS CLEAN?

  Yes

  No

  N/A

• ARE FRONT COUNTER/DRIVE-THRU SURFACES/STORAGE AREAS WELL MAINTAINED?

  Yes

  No

  N/A

EQUIPMENT: REGISTERS/MONITORS/BUMP-BARS

• ARE REGISTERS CLEAN?

  Yes

  No

  N/A

• ARE REGISTERS WELL MAINTAINED?

  Yes

  No

  N/A

• ARE MONITORS AND BUMP BARS CLEAN?

  Yes

  No

  N/A

• ARE MONITORS AND BUMP BARS WELL MAINTAINED?

  Yes

  No

  N/A