Training Audit

• Restaurant Number

• Reason for visit

  Select Routine Visit Follow up Visit Quick Shop

  • Routine Visit
  • Follow up Visit
  • Quick Shop

• Restaurant Manager

• Manager on Duty

• Conducted on

  Date

• Prepared by

Training Files Set Up

• Employee files include training guides/data entered, best practices, franchise certifications and corporate certifications?

  Yes

  No

  N/A

• New hire files include training guides/data entered, training track calendar, best practices, franchise certifications and corporate certifications?

  Yes

  No

  N/A

• New hires in progress are following calendar: compare calendar with report card/training guide.<br>

  Yes

  No

  N/A

• All employees certified on fryers/filtering with hard copies in the file (or within 14 days of hire).

  Yes

  No

  N/A

• Training tracking sheet is in progress and posted in the office.

  Yes

  No

  N/A

• Training tree is in progress or certifications are all up to date. (Or a system in place to track what still needs to be completed)

  Yes

  No

  N/A

Knowledge Verification

Fryer

• Employee Name

• Demonstrates proper procedures on assembling a taco?

  Yes

  No

  N/A

• How much filter powder goes into each fryer during filtering?

  Yes

  No

  N/A

• Tacos are being stock two high in walk in and POUs.

  Yes

  No

  N/A

• Demonstrate how to properly salt the french fries.

  Yes

  No

  N/A

• Timers and holding timers properly used.

  Yes

  No

  N/A

• Ask four random questions from the laminated best practices (write the questions asked).

  Yes

  No

  N/A

• Question 1

  Yes

  No

  N/A

• Question 2

  Yes

  No

  N/A

• Question 3

  Yes

  No

  N/A

• Question 4

  Yes

  No

  N/A

Grill

• Employee Name

• Build to charts being utilized.

  Yes

  No

  N/A

• Timers and holding timers are properly utilized.

  Yes

  No

  N/A

• Buns - All steps on laminated best practices are being followed.

  Yes

  No

  N/A

• Demonstrates the proper way to cook and hold a scrambled egg portion.

  Yes

  No

  N/A

• Demonstrates the proper way to cook and hold a shell egg.

  Yes

  No

  N/A

• Demonstrate the proper way to cook and hold a meat (regular and jumbo). With a press and without a press.

  Yes

  No

  N/A

• Ask four random questions from the laminated best practices (write the questions asked).

  Yes

  No

  N/A

• Question 1

  Yes

  No

  N/A

• Question 2

  Yes

  No

  N/A

• Question 3

  Yes

  No

  N/A

• Question 4

  Yes

  No

  N/A

Assembly

• Compare build to charts with on hand products (eggs, meat patties, tacos, chicken patties).

  Yes

  No

  N/A

• Check products on the assembly line for proper staging (hold systems and timers, visual quality, proper pans used)

  Yes

  No

  N/A

• No more than 4 sandwiches being assemble at the same time.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Correct color wrappers and labels being utilized.

  Yes

  No

  N/A

• Ask four random questions from the laminated best practices (write the questions asked).

  Yes

  No

  N/A

• Question 1

  Yes

  No

  N/A

• Question 2

  Yes

  No

  N/A

• Question 3

  Yes

  No

  N/A

• Question 4

  Yes

  No

  N/A

Guest Service

• Employee Name

• Employee is using the proper amount of ice for soft drinks.

  Yes

  No

  N/A

• Asking "do I have the order correct at the screen"?

  Yes

  No

  N/A

• Asking " how was your experience today"?

  Yes

  No

  N/A

• Proper bagging procedures.

  Yes

  No

  N/A

• Spray head and soda nozzles are clean.

  Yes

  No

  N/A

• What is our SOS goal for current daypart?

  Yes

  No

  N/A

• Ask four random questions from the laminated best practices (write the questions asked).

  Yes

  No

  N/A

• Question 1

  Yes

  No

  N/A

• Question 2

  Yes

  No

  N/A

• Question 3

  Yes

  No

  N/A

• Question4

  Yes

  No

  N/A

Prep

• Employee Name

• Is prep list printed, in place and being utilized?

  Yes

  No

  N/A

• Prep conducted on a clean and sanitized station.

  Yes

  No

  N/A

• Working on one product at a time.

  Yes

  No

  N/A

• Products outside refrigeration less than 15min.

  Yes

  No

  N/A

• Ask five random questions from the laminated best practices (write the questions asked).

  Yes

  No

  N/A

• Question 1

  Yes

  No

  N/A

• Question 2

  Yes

  No

  N/A

• Question 3

  Yes

  No

  N/A

• Question 4

  Yes

  No

  N/A

• Question 5

  Yes

  No

  N/A

Maintenance

• Employee Name

• Are there back support belts available (all sizes)

  Yes

  No

  N/A

• Chemicals properly stored.

  Yes

  No

  N/A

• Ask five random questions regarding maintenance routine and procedures (write the questions asked).

  Yes

  No

  N/A

• Question 1

  Yes

  No

  N/A

• Question 2

  Yes

  No

  N/A

• Question 3

  Yes

  No

  N/A

• Question 4

  Yes

  No

  N/A

• Question 5

  Yes

  No

  N/A