TTT - proposed Store Evaluation (SER)

Is today's position chart filled out with secondary duties assigned?

Is the declining budget for the current week up to date? If the wall doc is not maintained, then all invoices should be logged into QSR Online.

Is the daily prep list completed and forecasted accurately by using weekly sales forecast?

Are line checks being completed and retained? If line checks are not being recorded digitally, then a consistent process must be established to retain line check history for at least one year. Minimum of 3x daily (pre-opening 10:30-11am, after lunch 1-1:30pm, before dinner 4-4:30pm) Procedure established for completing and retaining flowcharts as well?

Is the weekly schedule posted in a common area and being completed digitally? Is the schedule accurate based upon projected sales? Openers given sufficient lead time to prepare for opening? Closers given sufficient lead time for closing?

Are buckets of sanitizer being set out at each station? Employees are following handwashing and sanitizing guidelines? Always wearing gloves while handling food? Thermometer, test strips, hair nets, hand sanitizer all readily available?

All prepped items and open product packages contain labeling information.

All prepped items and open product packages are within their expected shelf life. There are no expired products.

Labels are being filled out completely? Name of product, prep date and time, initials of prep person

All perishable items are being rotated according to FIFO? Correct protein heirarchy is being followed?

Frozen products are being thawed safely? All thawed items are properly labeled.

All cold product temperatures of products held in salad rail, reach-in, and walk-in coolers are below 41f. (over=out of compliance)

All hot held product temperatures are above 135f. (under=out of compliance)

Proper handwashing procedures are being followed. New gloves are being worn when starting a new task or changing tasks. Ripped or soiled gloves are changed. Do not blow into gloves to open them. Old gloves are not being re-used.

Proper washing, rinsing, and sanitizing of all food contact surfaces are being followed, including the 3-sink compartment. Sanitizer strength is within acceptable range. Buckets are changed as needed or once water is soiled.

Food products are purchased only through our approved vendors as outlined in the Operations Manual.

Restaurant is free from any ants, fruit flies, cockroaches, rodents, as well as any other pest.

Restaurant has implemented an Integrated Pest Management Program by a Pest Management Professional

If evidence of pest infestation is found; treatment steps are rapidly implemented. Chemicals may not be applied by an unlicensed individual.

All cold hold products are above 33f. (nothing frozen on the line)

All produce is visually appealing, within their expected shelf life, and suitable for consumption by the guest.

All prepped items are always of the highest quality and suitable for consumption.

There are no other expired items

Prep staff have recipe card handy when bulk prepping. Recipes are always being followed.

Final product appearance: All products are prepared neatly so that ingredients remain intact. Final product is great looking and of the highest quality. Final presentation to the customer is neat and professional. System is in place to ensure that all orders have been double checked for accuracy.

All products, including prepped products are stored properly and prepared for serving properly. Products are neatly stored in food pans and are never filled above the chill line. If there are any personal items on the property, they are kept and stored separate from where any food is prepped or stored.

Customer entrance/door is clean. Dining room glass is clean and clear. Dining room/service area floors, baseboards, walls, ceiling, and menu board are free from food particles, dust, grime, stains, and debris. Tables, chairs, lights, wall art, are clean and dust free. Trash receptacles are clean inside and out. Trash liners are replaced as necessary.

Restrooms (walls, floors, ceilings, fixtures) are clean. Trash receptacles are clean with liners replaced as necessary.

HVAC - vents, filters, coils, etc are dust free and clear from obstructions. Beverage equipment, counter, ice machine, and water filter are clean.

Produce display cooler is clean. Glass is clean and free from streaks/smudges.

POS system and area including under counter storage is clean, dust free, and organized.

There is no buildup on sides, back, or any equipment surfaces. Stainless steel is polished nightly. Vent hoods are removed and cleaned on a weekly basis

All surfaces of hand sinks, prep sinks, and 3-sink compartment as well as sprayers are clean and free from any greasy buildup or rust.

All food storage containers are clean and free from any buildup or discoloration. All utensils are clean and free from rust. Thermometer is clean.

Backroom storage area: Floors, walls, ceiling, and shelving are clean and free from any rust or buildup.

Prep table(s) are clean and free from any buildup.

All smallwares and utensils are cleaned and sanitized after each use. There is no rust or other buildup present.

All products, packaging goods, and cleaning supplies are approved and purchased through our approved vendors and suppliers as outlined in the Operations Manual. There are no unapproved items or outside services being offered for sale as outlined in the Operations Manual.

All items are being offered and listed with accurate pricing for both in store and online menus.

All 'Truth in Menu' laws and implied claims are being followed (nutritional facts, calorie counts, health benefits, fat content, etc)

All standard products are being included without any 'extra' charges. (you get what you pay for)

All products on the menu are prepared and readily available for sale. All products have been packaged properly.

HVAC system is functioning properly. Restaurant maintains a comfortable temperature between 70f - 78f at all times

Beverage cooler is in good repair and functioning properly.

All refrigerated equipment (WIC, RIC, salad rails, etc.) are in good repair and functioning properly.

All fryers and induction plates are in good repair and functioning properly

All small wares and utensils are in good condition. Thermometer is in good condition, is calibrated, and has working batteries

All sink and prep tables are in good condition and functioning properly.

All food storage containers are stored upside down, on shelving that is at least 6" off the floor. Containers are NSF approved and free from any chips, cracks, discoloration, or degradation.

POS and technologies, system hardware, software and updates must be upgraded within 3 months of release date. All elements of the system are functioning properly and in good repair.

Most recent completed business weeks' sales have been reported properly through their POS.

Most recent two weeks of line checks, and open/mid/close checklists have been completed.

Previous month's purchases are no more than 5% higher than company average

Previous month's purchases are no more than 5% higher than COGS

Hot item inventories are setup and being performed regularly.

Prime cost is no more than 1% higher than the recommended 60% (27% labor, 33% food)

Verify completeness of Employee Packets. Pick one packet at random. Packet must include the following: Employee Application, completed I9 and W4, Copy of TABC server card (if FOH), copy of food handler cert (if BOH), copy of Driver's License (if Driver), copy of current insurance (if Driver), copy of signed Employee Agreement, copy of signed Joint Employment form, AND HR/Sexual Harrassment Training sign-off

Review and ensure that there are employee packets established for all active employees?

Cash Handling. Audit till and safe. Till must be +/- $2.00. Safe must balance.

Approved Teahouse uniform shirts are being worn. Logoed aprons are also allowed to help prolong the life of the uniform.

Pants/shorts/skirts are solid black or tan khakis, or blue denim jeans. No patterns allowed. Fabric is not ripped, faded, or torn. No studs, laces or other decorations allowed. Knit fabrics, jogging shorts, sweats, or yoga type pants are expressly forbidden.

Approved Teahouse hat or hairnets are being worn.

Close-toed, close-heeled shoes only. Open-toed, open-back, or high-heeled shoes are not allowed.

If scheduled, owners and managers should lead by example by wearing a full uniform. If not scheduled, owners should be wearing a Teahouse logoed shirt while in the service area. If waiting on guests, approved head covering and apron should be worn.

No portable devices should be worn or used by staff while on duty, unless specifically sanctioned by their owner, or on a scheduled break. This includes, but is not limited to: cell phones, wireless head sets or ear pieces, personal digital assistants, portable music players, etc.

Employees should bathe daily. Hair, skin, hands, teeth, and clothes are clean. No excessive make-up or cologne is worn.

Hair is clean, neatly combed, short (off the collar), or properly restrained. Moustaches and beards, if allowed by local regulations, should be short and neatly trimmed.

Fingernails are clean, neatly trimmed, filed, and maintained so that the edges and surfaces are cleanable. Polish/artificial nails are in good condition. Nails are free from additional adornments.

Jewelry worn should be minimal. One ring or wedding band, one wristwatch or non-dangling bracelet. No hoop or dangling earrings. Bandages should not be worn to cover up jewelry.

Restaurant contains approved number of décor items (based on floor plan and décor policies at time or opening, remodel, and-or new/updated policies). Restaurant is free from unapproved items.

Restaurant is free from any worn, torn, cracked, graffitied, or otherwise damaged décor items. Customer entrance/door is free from any obstructions.

Nothing is placed on the walls/ceilings unless specifically listed in the Operations Manual. All items must meet specifications, function properly, and be in good repair.

Customer area is well-lit, with no burnt out lights or broken light fixtures.

Restroom toilet, sink, soap and paper towel dispenser, hand dryer, and trash receptacle are operational, fully stocked, and in good repair. Door is self-closing, has a functional lock, and is kept closed. Clear designated signage and hand washing signs are posted. Restrooms are not used for storage. Cleaning chemicals should not be stored in the restroom.

All signage has the current logo (based upon policies in place at time of opening, remodel, and/or updated/new signage policies), and is in good repair. Newly constructed restaurants include all current required signage.

All interior signage (open sign, menu board, etc) are on and lit during all hours of operation.

All exterior signs, awnings, lights, pole signs are operational and in good repair. Signs are lit one hour before dusk and remain on until closing.

All additional signage (highway, billboard, reader boards) are current according to the contract renewal dates and are in good condition.

Restaurant is free from unapproved and/or handwritten signs/posters that are in view of the customer area.

Grand Opening event has been held.

Only the Teahouse brand is being advertised, and all materials are current and in good condition.

Approved advertising promotional material is displayed properly. All promotional guidelines are followed as intended.

LSM plan is in place. LSM activities are tracked and reviewed to determine effectiveness of current LSM strategies.

All incoming guests are greeted appropriately. All transactions are ended with a 'thank you' and a receipt.

Customers are communicated with throughout the ordering process; with upselling and suggestive selling as appropriate. Every guest has their order confirmed/double checked for accuracy.

Sufficient staffing levels are maintained throughout the day based upon sales projections, productivity goals, and/or peak periods.

All customer comments or concerns are addressed and resolved within 24 hours of receipt.

All staff are certified in the position they are working. Training certification chart is posted and up to date.