Title Page

  • Conducted on

  • Prepared by

  • Location

T.P.R (TEAM PERFORMANCE REVIEW)

  • Location

  • Date

  • Time

  • Auditor

  • Management on Site

Restaurant Exterior

  • Are the exterior lights in working condition and on at the appropriate time? 1 point

  • Parking lot, signs, patio, and building?

  • Are exterior doors presentable and in good working condition? 1 point

  • Doors should be free of potential hazardous conditions, void of smudges, and have clean glass panes.

  • Are the exterior grounds safe, and generally organized and free of litter? 1 point

  • Check entry sidewalk and doorway for cleanliness. Check landscape and around facility. Check for unsafe conditions such as pot holes, equipment, or sidewalks.

  • Is the dumpster/recycling area clean and orgainzed? 1 point

  • Is the building generally presentable and in safe condition? 1 point

Restaurant Interior

  • Are entryways and waiting areas clean and presentable? 1 point

  • Is the host stand clean, organized, and free of litter (from the employee side as well)? 1 point

  • Are main floors clean and well-maintained? 1 point

  • Look at the general area and under tables/booths for litter and spills

  • Are all applicable notices, reports, and permits (i.e., Food Permit, Liquor license, Back-Flow Prevent Report, OSHA, Minimum Wage, Alarm, and Fire and Police permits) current and visible? 1 Point

  • Are the booths, tables, chairs, and stools well-maintained? If not, is there a documented plan to do necessary repairs? 1 point

  • Check for signs of excessive wear, damage, mismatches (non standard furniture) broken furniture, or lopsided tables.

  • Is the décor clean and presentable? 1 point

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

  • Are posted signs professional in appearance and relevant? 1 point

  • Is the Janitorial closet clean and organized? 1 point

  • Is the Mop sink area clean and organized? 1 point

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

  • Is the interior of the building generally presentable and in safe condition? 1 point

Front of House

  • Was the FOH manager or shift lead consistently visiting guests? 1 points

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

  • Has a manager completed a travel path in the last hour, indicated on their Pocket Rocket? 1 point

  • Did FOH employee's get a pre-shift meeting via a manager and paper cut-out. Verify by asking two FOH employee's what the pre-shift was about? 1 point

  • Were the restrooms clean, organized, and free of unsafe conditions? 1 Point

  • Check floors, sinks and receptacles. Also, ensure checklist is up-to-date.

  • Are employees dressed appropriately and is their general appearance in accordance with company guidelines? 1 Point

  • Check pants, shirts, shoes, and aprons

To Go Operations - Walk-In

  • Was guest greeted by an employee within 15 seconds of entering the restaurant?1 Point

  • Assuming it is guest's turn and he/she is ready to order, was his/her order taken within one (1) minute.1 Point

  • Did the employee do any suggestive selling, i.e., special offers, appetizers, desserts, and/or drinks?1 Point

  • Did the employee clearly repeat the customer’s order? 1 point

  • Were all food orders accurate? In other words, no food order is different from what customer requested. For example, customer receives two bean and cheese tacos as requested, not two potato and egg tacos. Additionally, food orders are exactly as requested by customer. For example, customer receives two fajita tacos with bell pepper and onions as requested, not two fajita tacos without bell pepper and onions. 1 point

  • Observe if To Go employee made a visible check and/or a count of the items. Also, look for food being returned. Discuss situation with To Go person immediately to determine why order(s) is/are being sent returned. Provide details and ticket number.

  • Was the order packaged and ready for the guest within company standards, i.e., Breakfast, 6 min; Lunch, 8 min; and Dinner,12 min ? 1 point

  • Did the employee thank the guest for their business? 1 point

  • During the audit, did the Uber Tablet go off and did an employee respond to the beep in 15 seconds or less? 1 point

  • 8. During the audit, did the Ordereze Tablet go off and did an employee respond to the beep in 15 seconds or less? 1 Point

To Go Operations - Call-In

  • Was the phone answered by the second ring? 1 point

  • Did the employee answer the phone in a professional and courteous manner? 1 point

  • Did the employee identify himself/herself and the unit's location? 1 point

  • Did the employee do any suggestive selling, i.e., special offers, appetizers, desserts, and/or drinks? 1 point

  • Did the employee clearly repeat the customer’s order? 1 point

  • Was the guest given a ready-for-pick-up time? 1 point

  • Were all food orders accurate? In other words, no food order is different from what customer requested. For example, customer receives two bean and cheese tacos as requested, not two potato and egg tacos. Additionally, food orders are exactly as requested by customer. For example, customer receives two fajita tacos with bell pepper and onions as requested, not two fajita tacos without bell pepper and onions. 1 point

  • Observe if To Go employee made a visible check and/or a count of the items. Also, look for food being returned. Discuss situation with To Go person immediately to determine why order(s) is/are being sent returned. Provide details and ticket number

  • Was the order packaged and ready for the guest within the quoted pick up time(Breakfast 6 min.; Lunch 8 min.) 1 point

  • Did the employee thank the guest for their business? 1 point

  • During the audit, did the Uber Tablet go off and did an employee respond to the beep in 15 seconds or less? 1 point

  • During the audit, did the Ordereze go off and did an employee respond to the beep in 15 seconds or less? 1 point

  • Is the Curbside Transactions completed in 2 mins or Less? 1 point

Back of House

  • Are recipes in the recipe book being followed? 1 points

  • When food preparation requires a recipe, ensure preparer is using recipe book.

  • Are the food portions, preparation, and presentation in accordance with corporate policy? 1 points

  • Check for right portions, scale being used, placement of food on plate, and condition of chinaware

  • Is the scale being used properly calibrated? 1 points

  • Are Order Guides, that is, produce, alcohol, paper, beer, etc., being followed? 1 points

  • Ask KM or MOD for the Order Guides. Look for proper par level compliance. Look for date when order guides were last updated.

  • Are prep par levels (cold and hot) being properly utilized? 1 points

  • Look for prep par level clip board in kitchen. Check for use. Sheets should be revised within the past 60 days

  • Are the kitchen, storage, and dock areas clean, organized and safe? 1 points

  • Is dry storage area clean and well-organized? 1 points

  • Are employees dressed appropriately and is their general appearance in accordance with company guidelines (emphasis on slip resistant shoes? 1 points

  • Check company manual for proper dress/appearance guidelines (emphasis on slip resistant shoes).

Safety and Sanitation

  • Are kitchen employees given a weekly safety talk? 1 points

  • Is safety and sanitation signage in compliance with Health Department? 1 points

  • Are sanitation and cross-contamination practices in accordance with the Texas Food Establishment Rules? 1 points

  • Are sanitizer buckets available and labeled with a 2-hour window? 1 points

  • Are products not in immediate use covered? 1 points

  • Is tomato and onion dicer clean and free of debris? 1 points

  • Is Robot Coupe (including blades) clean and free of food debris? 1 points

  • Are soda machine nozzles clean and free of mold? 1 points

  • Is the merchandise properly labeled, dated, rotated, and organized in the walk-in cooler? 1 points

  • Are the cooling down and reheating processes in accordance with Texas Food Establishment Rules? 1 points

  • Is a calibrated and accurate thermometer available to monitor product temperatures? (Provided by MOD) ? 1 points

  • Is the food and equipment holding the required temperature? 1 points

  • Check temps in all coolers, steam tables, food cabinets etc.

  • Is a thermometer present and functional in all BOH refrigeration? 1 points

  • Are all exhaust filters cleaned weekly (basic cleaning) and quarterly (deep cleaning)?

  • Is kitchen equipment being used safely and properly? 1 points

  • Used safely as per manufactures instructions

  • Is kitchen equipment maintained in a good and safe condition? 1 points

  • 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.

  • Are cutting gloves worn by all employees when cutting meat? 1 points

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

General Admin

  • Are invoices properly verified and signed by a manager? 1 point

  • Is door to the office locked when not occupied by a manager? 1 point

  • Is the safe locked when not being used? 1 point

  • Are customer credit card numbers secure and not visible on any order forms outside of the secured location? 1 point

  • Are all POS terminals, printers, and credit card readers functional and in good working order? 1 point

  • Are all managers dressed in accordance with the company policy? 1 point

  • Is the gluten free menu available in print or ready to print from the manager's computer? 1 point

  • Is music on, audible, and set to the correct station? 1 point

  • Is Uber iPad & Ordereze on and accepting orders? 1 point

  • Does the MOD know the weekly sales goal for their location and where they stand against SPLY. (SPLY Information can be obtained by the weekly score card and weekly sales goals will be listed below.)1 point

  • Obtain info from for Declining Budget or Daily Score Card.

  • Are current TPR, Health Inspection, and Weekly Score Card results posted and visible to all employees? 1 point

HR

  • Is the Integrity HR Contact list posted in the office or easily accessible on the manager's computer? 1 point

  • Is the Integrity HR Employee Incident Form (Workers Comp Form) accessible and updated on the manager's computer? 1 point

  • Is the Covid leave form Available on the Desktop 1 point

Training

  • Are Papa Gallo checklists being completed on new hires? 1 point

  • If an Employee is training do they have the training tablet on them? 1 point

Finance

  • Are deposits being made daily? 1 point

  • What is the prime cost goal of the location? 1 point

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.