Title Page
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Conducted on
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Prepared by
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Location
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1. Are all scheduled TL's and TM's currently working on stations certified?
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2. Is the HACCP book correct and quality and cleanliness checks complete?
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3. Is everyone in proper uniform?
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4. Are the Mgmt. Schedule guidelines being followed ?
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5. Is WSP being followed and chart utilized?
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6. Is Daily and Weekly data tracked and posted ? Is Communication board up to date with labor, foodcost, VOG, SOS etc.?
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7. Is PIC directing visible in proper position?
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8. Is Build ro chart being followed and times correct ?
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9. Are cash procedures and safety policies being followed ?
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10. Are dine-in orders utilizing baskets and serving following g guidelines?