TTT - Corporate Team Onsite Checklist

Team is in correct uniform?

Guests are being greeted/welcomed upon entry?

Peak periods - all hands on deck - we wait on the guests...they do not wait on us.

There is LOOP music playing in the guest area, providing appropriate ambience for the guests' enjoyment.

Staff are smiling/friendly/engaging the guest?

Was there a person in charge (PIC)?

Final Product Appearance: All orders are prepared neatly so that ingredients remain intact. Final product is good looking and of the highest quality.

Today's position chart completely filled out? Shift goals set? Secondary cleaning tasks assigned?

Is the schedule accurate based upon projections?

Verify that all opening/mid/closing flowcharts along with daily line checks are being completed regularly.

Backroom is organized efficiently, all required wall documents are present and current. Completed prep list is in line with anticipated projections. No over/under prepping.

Correct handwashing and sanitizing practices are in place. Every station is properly setup with appropriate strength sanitizer.

Food preparation issues observed?

Food quality issues observed?

Food safety issues observed?

All products and open product packages contain labeling information. There are no unlabeled items.

Frozen products are being thawed and stored properly. Never thaw any items at room temperature.

Check dates of all products. Store receives a "NO" in product quality if any item has passed their expected shelf life.

All products from Teahouse being used?

Exterior cleanliness: store front windows are clean. Sidewalk and parking spaces in front are clean and free from debris.

Customer area: floors, walls, tables, clean and sanitized? If the store is open for dine-in guests, there should not be any excessive clutter that is visible to the guest.

Restrooms: are fully stocked and clean? Lights and fan are working? Sinks and/or toilet leaking? Not being used for storage? No chemicals or cleaning supplies visible? Employee handwashing sign posted?

Beverage cooler clean and fully stocked?

BOH: Clean-as-you-go concepts in practice? No excessive buildup on any equipment surfaces, walls, or shelving?

Equipment: all equipment and small wares are in good working condition

Have all current staff been given their own login credentials/registered?

Verify that staff on duty have completed certification in the area that they are working.

Does the employee roster in Wisetail match their active employee schedule?

Website maintenance: only active employees are visible. Any inactive employees have been removed/deleted. Verify through payroll reports/schedule.

Ovation: What is the store's overall satisfaction score?

What is the store's average response time?

Does the store's overall satisfaction score meet/exceed the current brand average?

Team mates are using recipe cards when making drinks?

Health code requires that a certified Food Manager be on duty at all times. Verify that all shift leads have completed Food Manager certification.

Sales tax and use permit is up to date.

Occupancy permit is up to date.

Health risk/warning sign is posted

Human trafficking sign is posted

Public information and complaint sign is posted

Federal 6-in-1 poster is clearly posted.