TXRH PH Unit Review

• Branch

• Conducted on

  Date

• Prepared by

Exterior/Facade

• All signage in good working order. No neon out. Meets brand standards

  Yes

  No

  N/A

• All lights are working properly. Proper lightning in use for all fixtures

  Yes

  No

  N/A

• Building is in good repair

  Yes

  No

  N/A

• Paint and Stain are in good condition and meets brand standards

  Yes

  No

  N/A

• Door is well maintained, no smudges and no chipped/faded paint

  Yes

  No

  N/A

• Glass panels/walls, ledges are dust and dirt free

  Yes

  No

  N/A

Patio Area

• Plants are well maintained, dust and dirt free

  Yes

  No

  N/A

• Tables and table tops are aligned. No wobbling tables. No dust, no gums and dirt build up in bases

  Yes

  No

  N/A

• Couches and chairs are clean. No crumbs/oil on chairs and no dust in rails

  Yes

  No

  N/A

Bar

• Stools are in good repair and slides in place

  Yes

  No

  N/A

• Bar top surface are in good condition. No stains/water marks

  Yes

  No

  N/A

• Draught system is properly working. No leaks and no molds in lines. Temperature of the beer is at 38F or below

  Yes

  No

  N/A

• All chillers are clean. No visible signs of food and mold inside. Gaskets and doors in good condition

  Yes

  No

  N/A

• Condiment caddies are replenished. Ketchup are available and in date. Shakers are clean and full, no dents.

  Yes

  No

  N/A

• Sugar caddies are clean and filled with appropriate products. Enough for bar guests

  Yes

  No

  N/A

• Bar menu is updated, approved, and not worn out

  Yes

  No

  N/A

• Small plates and silverwares are set up properly, clean and dry

  Yes

  No

  N/A

• Peanut buckets are in good condition,clean and rust free

  Yes

  No

  N/A

• Floor is clean and dry

  Yes

  No

  N/A

• All lights are working and adjusted properly

  Yes

  No

  N/A

• Ceiling is dirt and dust free. Vents are in good condition

  Yes

  No

  N/A

• Sink has a proper set up; wash, rinse, sanitize

  Yes

  No

  N/A

• Blender is clean and working properly

  Yes

  No

  N/A

• Bar utensils are complete and in good condition; jiggers, mixing cups, strainers, muddle, wine opener, bottle opener, store and pours

  Yes

  No

  N/A

• Beer mugs/Duke mugs are in correct specification. Frozen and adequate for business

  Yes

  No

  N/A

• Schooners are in correct specification. Frozen and minimum of 50

  Yes

  No

  N/A

• Wine glasses are in correct specification, adequate for business

  Yes

  No

  N/A

• Rocks glasses are in correct specification, adequate for business

  Yes

  No

  N/A

• Coffee mugs are in correct specification and stain free

  Yes

  No

  N/A

Dining Area

• Floor is clean and dry

  Yes

  No

  N/A

• Chairs/Booth covers have no cuts, holes and the wood is in good repair with no large scratches and stain

  Yes

  No

  N/A

• Plants are clean and in good condition

  Yes

  No

  N/A

• Condiment caddies are replenished. Ketchup are available and in date. Shakers are clean and full, no dents.

  Yes

  No

  N/A

• All lights are working and adjusted properly

  Yes

  No

  N/A

• Ceiling is dirt and dust free. Vents are in good condition

  Yes

  No

  N/A

• Murals are approved and in good repair

  Yes

  No

  N/A

• Blinds are clean, set at appropriate angle and in good working condition

  Yes

  No

  N/A

• Peanut buckets are in good condition,clean and rust free

  Yes

  No

  N/A

• POS and printers are in good condition, wires are concealed and clean

  Yes

  No

  N/A

• Service station are clutter free, no dirty dishes and no visible towels

  Yes

  No

  N/A

• Beverage glasses are in correct specification and adequate for business

  Yes

  No

  N/A

• Silverwares are in correct specification. Must have 4x number of seats

  Yes

  No

  N/A

• Plates are in correct specification, clean and dry. Must have 2x number of seats

  Yes

  No

  N/A

• Tea urns are clean and free of tea residue. Must have minimum of 2 urns for iced tea

  Yes

  No

  N/A

Restroom

• floor is clean and dry

  Yes

  No

  N/A

• Stall partitions are clean and in good repair

  Yes

  No

  N/A

• Urinals are clean and in good repair

  Yes

  No

  N/A

• All lights are working properly

  Yes

  No

  N/A

• Walls are in good repair and no holes

  Yes

  No

  N/A

• Ceiling is dirt and dust free, vents are clean and in good condition

  Yes

  No

  N/A

• Restroom are stocked with paper towels, soaps, and sanitizers

  Yes

  No

  N/A

• Odor fresh, clean and not heavily perfumed

  Yes

  No

  N/A

• Countertop/sinks/mirrors are clean, sanitary, graffiti free, no smudges and well maintained

  Yes

  No

  N/A

• No visible cleaning materials/chemicals

  Yes

  No

  N/A

• Decor are clean, no dust/dirt build up

  Yes

  No

  N/A

Bake Area

• Proofer- Clean drip tray, no carbon build up on pans, good door gaskets, clean fan and cover, all controls are operational

  Yes

  No

  N/A

• Mixer- Overall mixer is clean, appropriate attachment in good condition, has shield attached

  Yes

  No

  N/A

• Oven - Clean and no excessive carbon/dirt build up, properly calibrated with correct temperature. Doors fit tightly

  Yes

  No

  N/A

• Bread table - Without excessive grooves and cleaned regularly

  Yes

  No

  N/A

Broil Area

• Grates - Clean and well seasoned, all interior hardware and gas nozzle are in good working condition

  Yes

  No

  N/A

• Sear plate - Clean and no carbon/grease build up. No excessive scratches/ grooves. Knobs and trays are in good condition

  Yes

  No

  N/A

• Scraper and Grill brush - Clean and in good working condition

  Yes

  No

  N/A

• Meat drawers - Clean and no purge under the drawers. No visible signs of food residue and molds. Gaskets and drawers are in good condition

  Yes

  No

  N/A

Line Area

• Rib grill - Clean and well seasoned. no broken grates

  Yes

  No

  N/A

• Alto sham - Clean and in good conditon. In proper temperature and the gaskets are clean and intact

  Yes

  No

  N/A

• Fryer - No excessive grease build up, oil is well replenished, baskets are in good repair

  Yes

  No

  N/A

• All line chillers are well maintained, has proper temperature, clean and intact gaskets

  Yes

  No

  N/A

• Microwaves, salamander, rice warmers, rice cookers are clean and operational. no broken or missing parts

  Yes

  No

  N/A

Prep Area

• Heavy duty and digital scale are found in the meat room, scales in all areas of the kitchen are clean, in good repair and operational

  Yes

  No

  N/A

• All knives in the kitchen are sharp , knife sharpening system is available

  Yes

  No

  N/A

• Ovens are clean and without excessive carbon/build up. Oven are properly calibrated and in proper temperature

  Yes

  No

  N/A

• Prep slicers/dicers are clean and in good working condition. Blades are sharp, glides easily and all safety features are present and in use

  Yes

  No

  N/A

• All burners in good working conditions. Stove tops clean. no broken/missing parts

  Yes

  No

  N/A

• Salad spinner/dryer are clean, all parts are working properly

  Yes

  No

  N/A

• Cutting board are well maintained, clean and no stains

  Yes

  No

  N/A

Hood Systems

• All hoods in good condition. All filters are clean and operates properly during the shift. Never left open while the equipment are on. Grease troughs and drains not clogged with grease.

  Yes

  No

  N/A

• Filters are clean and free of grease build up. Properly re-installed prior to shift. Parts are well intact

  Yes

  No

  N/A

• Managers/Staff demonstrate good knowledge of cleaning and proper operation of the hood system

  Yes

  No

  N/A

• Exhaust cleaning is done regularly and up to date

  Yes

  No

  N/A

Temperature Control

• Cold potentially hazardous food is maintained at 40F or below in all cold-holding devices

  Yes

  No

  N/A

• Hot potentially hazardous food is maintained at 150F or above

  Yes

  No

  N/A

• Walk in chiller in product items temperature are maintained at 40F or below

  Yes

  No

  N/A

• Potentially hazardous food is received at proper temperature (refrigerated food at 40F below, frozen food hard to the touch 5F)

  Yes

  No

  N/A

• Potentially hazardous foods are cooked and reheated to proper temperature. Seafood to 145F, Ground beef/pork to 155F, and poultry to 165F. Items reheated are properly recorded to cooling logs

  Yes

  No

  N/A

• Thermometers are available and accurate for use in receiving, food preparation, holding and serving areas.

  Yes

  No

  N/A

• Chillers/Freezers are equipped with accurate thermometers that are easily viewable

  Yes

  No

  N/A

• Frozen food held solidly so that they are hard to touch

  Yes

  No

  N/A

Food Handling

• Store is using products from Approved Product List (APL) and has the updated copy of APL

  Yes

  No

  N/A

• All items especially prep items has labels which includes the preparation and expiration date/time

  Yes

  No

  N/A

• Fruits and vegetables are properly washed prior to processing and serving. Produce washing are available and updated

  Yes

  No

  N/A

• Egg shells are not discolorated, not dirty, no abnormal odor and without small cracks

  Yes

  No

  N/A

• Potentially hazardous food properly handled for time/temperature control; foods at proper temperature before being displayed; foods not left out of temperature controlled environments for extended periods of time

  Yes

  No

  N/A

• Food hierarchy is well observed to prevent cross contamination

  Yes

  No

  N/A

• Food items are free from all possible contaminants (physical, biological, chemical contaminants)

  Yes

  No

  N/A

• Proper thawing is observed and a practice in the kitchen

  Yes

  No

  N/A

• Proper serving practices is observed. Hands do not touch food contact or lip contact surfaces of cups and utensils. Silverwares being rolled must be done wearing gloves. Silverware roller must wear hairnet.

  Yes

  No

  N/A

• Foods in the storage are properly covered unless cooling. Top products on racks must be covered. Breading bins must be closed

  Yes

  No

  N/A

• Food and food contact packaging must be stored at least six inches off the floor.

  Yes

  No

  N/A

Equipment and Utensils

• Food contact surfaces and utensils are properly cleaned and sanitized. This includes cutting boards, pans, knives, dicers, ice buckets, ice machines, scoopers and ice bins

  Yes

  No

  N/A

• Sav-A-Day are single used and properly stored 6" from the ground and away from chemicals

  Yes

  No

  N/A

• jaccards are properly cleaned, sanitized and stored

  Yes

  No

  N/A

• Fry filter is clean, sanitized and pumps correctly

  Yes

  No

  N/A

• Tools and equipment are not broken that may cause physical contamination

  Yes

  No

  N/A

• Storage containers such as canister, bins, drawers are well maintained. No cracked ice buckets

  Yes

  No

  N/A

• Non-food contact surfaces of equipment and utensils durable, non toxic, easy cleanable and in good condition. Example includes rusted shelves, melted handles etc

  Yes

  No

  N/A

Personal Hygiene

• Hand washing facilities are in complete set up and strictly used only for that purpose. Maintained clean and accessible.

  Yes

  No

  N/A

• FOH staff washes their hands after doing such activities that contaminates their hands like touching face/hair, handling dirty dishes, handling money etc

  Yes

  No

  N/A

• BOH staff washes their hands after doing such activities that contaminates their hands like handling raw products, after changing tasks, before handling RTE food items etc

  Yes

  No

  N/A

• Management has a system in place to ensure regular hand washing is done e.g setting a 30 minute timer for hand washing

  Yes

  No

  N/A

• Proper hand washing is observed and performed by staff

  Yes

  No

  N/A

• No bare hand contact to Ready-to-eat foods

  Yes

  No

  N/A

• No person working in the store displays symptoms such as vomiting, diarrhea, jaundice, sore throat, fever or exposed pustular lesions

  Yes

  No

  N/A

• Eating, drinking, vaping or smoking are restricted in to working areas at any time

  Yes

  No

  N/A

• Gloves are changed whenever damaged/torn, change of tasks and washes hands between glove chage. Gloves and Finger cots should be worn over bandages

  Yes

  No

  N/A

• Good personal hygiene is followed; clean pants, shirt and apron. No accessories for BOH staff.

  Yes

  No

  N/A

• Personal items are stored in designated areas away from food, utensils and equipment

  Yes

  No

  N/A

Cleaning and Sanitizing

• Chemical sanitizer solutions are in the proper concentration and temperature. 3-compartment sinks are set up properly. Non - chemical sanitizing rinse is 180F on the gauge of a dishwashing machine (160F on dish surface)

  Yes

  No

  N/A

• Chemicals are labeled and stored properly

  Yes

  No

  N/A

• Equipment use to clean food contact surfaces is durable and appropriate for the task. All cleaning tools are properly stored between uses to avoid contamination of other surfaces

  Yes

  No

  N/A

• Maintenance tools (mops, brooms and similar items) are clean, in good condition and properly stored

  Yes

  No

  N/A

• Dishwashing machines are properly maintained and operated; surfaces clean and in place; wash temperature is 150-160F. No missing/broken parts

  Yes

  No

  N/A

• Sanitizer test kits are readily available for use.

  Yes

  No

  N/A

Facilities and Control

• Sewege disposal systems including grease traps operates properly. Garbage containers are clean and always covered.Used oil collection is done regularly.

  Yes

  No

  N/A

• Water is available at all sinks

  Yes

  No

  N/A

• Plumbing is in good repair with no leaks. No back flows

  Yes

  No

  N/A

• Pest prevention program is effective and up to date. No roaches, rats, mice or ants in the restaurant. No fly infestation inside or outside the restaurant

  Yes

  No

  N/A

• Managers have ServSafe certificates. Staff/food handlers have health cards from local government

  Yes

  No

  N/A

• First aid kits are available and stocked

  Yes

  No

  N/A

• Health inspection reports are available from local governments

  Yes

  No

  N/A

• 28 day book are available with updated Taste & Temp, Temperature Logs and other forms kept for 90 days

  Yes

  No

  N/A

• Floors, walls, ceilings are free from excessive dust adn debris, easily cleanable and in good repair. No pest entry point in the facilities

  Yes

  No

  N/A

Steak Quality

• Products are stored and labelled correctly

  Yes

  No

  N/A

• 6oz Sirloin: 3/4"-1" thickness, 4"41/2" x 3". Properly jaccarded. No tapering

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 6oz Sirloin - Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 8oz Sirloin:1"-1 1/4" thickness. 5" -5 1/2" x 3" 1/2"

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 8oz Sirloin - Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 11oz Sirloin:1"-1 1/4" thickness. 6" -6 1/2" x 3" - 1/2

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 11oz Sirloin - Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 8oz NY Strip: 4"-4 1/2" in length, 3"-3 1/2" wide. Thickness is 1 1/4" - 1 1/2". 1/4" fat trim. Tail length with false eye is 3/4" - 1" with 1/4" fat trim. Cuts should be dree of any nerve

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 8oz NY Strip - Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 12 oz. Strip: 6 ½"–7" in length, 3"–3 ½" wide. Thickness is 1"–1 ¼". ¼" fat trim with occasional ½". Tail length with false eye is ¾"-1" with ¼" fat trim. Nerve cuts are wrapped for mid-well & well only.

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 12oz NY Strip - Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 10 oz. Ribeye: ¾" –1" × 3"– 4 ½" × 7"–7 ½". Tail length is ¾"–1" by 1 ½"–1 ¾" in length. 90/10 lean to fat ratio

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 10 oz Ribeye- Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 12 oz. Ribeye: 1–1 ¼" × 3"–4 ½" × 7"–7 ½". Tail length is ¾"–1" by 1 ½"–1 ¾" in length. 90/10 lean to fat ratio

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 12oz Ribeye- Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• 16 oz. Ribeye: 1"–1 ¼" × 3"–4 ½" × 8"–8 ½". Tail length is ¾"–1" by 1 ½"–1 ¾" in length. 90/10 lean to fat ratio

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 16oz Ribeye- Weigh 5 steaks

  Yes

  No

  N/A

• Bone-in Ribeye: 18–22 oz. ¼" fat on top ¾–1" off the eye and bone. 1 ½"–2" of bone exposed. Thickness is 1"–1 ¼". Length is 8"–8 ½".

  Yes

  No

  N/A

• Digital Scale (plus or minus .3oz): 18-22oz Ribeye- Weigh 5 steaks

  Excellent

  Good

  Fair

  Poor

  Very Poor

• International recipes are complete and available

  Yes

  No

  N/A

Meat Preps

• Mini burgers: 2 oz. ¼" × 3 ½" stacks of 8

  Yes

  No

  N/A

• Chicken Breasts - Fully jaccarded chicken breast 12 times on both sides; six times vertically and six times horizontally or until consistent needle marks cover the entire chicken breast. Fully marinated chicken should be ghost-like in color. Panned skin side down with 3 qts. of marinade mixed well. No more than 20 per pan. Marinade is dark golden color with visible spices. Thin oily consistency. Sweet onion and garlic flavor.

  Yes

  No

  N/A

• Frozen chicken cases stored in freezer until ready for pull-thaw. Properly labeled.

  Yes

  No

  N/A

• Partially frozen chicken removed from case and bags placed in appropriate container or tray. DO NOT STACK. Original vendor label with chicken during thaw. Sheet tray or lexan lid placed over each rack. Properly labeled.

  Yes

  No

  N/A

• Seafood pull/thaw procedures recipe right. Layered in a pan w/drain grate, iced only after first day or when opened, skewered or portioned. Covered, labeled, and properly stored.

  Yes

  No

  N/A

• Any hand jaccards used in prep are clean, maintained and in working order.

  Yes

  No

  N/A

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• Sear plate set to 400 F

  Yes

  No

  N/A

• Broilers both set and verified to 450 F with no load.

  Yes

  No

  N/A

• Steak seasoning: Steaks seasoned over a sheet pan w/ a drain grate, ladle 1 oz of margarine or margarine blend onto the sear plate, place steak onto sear plate, opposite side seasoned.

  Yes

  No

  N/A

• Coast to coast seasoning following recipe amounts. Seared for 1 minute per side or until a "French toast" visual. Calibrated using timer. Diamond grill marks both sides.

  Yes

  No

  N/A

• Steak weights used on medium well and well steaks only. No pork chops, Roadkills, chicken, kabobs, burgers, kid steaks, steak tips or medallions. Paper wrapped steaks are cooked to MW or Well only

  Yes

  No

  N/A

• Steaks (FIFO) and chicken (completely empty pan) properly rotated. Steak, chicken and pork on three separate trays with drain grates and color-coded tongs; cleaned and/or changed every 4 hours.

  Yes

  No

  N/A

• Steaks kept in labeled pan. Paper changed as necessary, wrapped or in seal-tight pans and stored quickly in refrigeration. Meat display wrapped and labeled properly for first use next day.

  Yes

  No

  N/A

• Burger Cooking: Timer used, cooking time 4:00 per side. Cooked to internal temperature of not less than 155F. Removed from sear plate with metal spatula.

  Yes

  No

  N/A

Fall of the bone Ribs

• Ribs kept in freezer or walk-in. Dated w/ receiving date for proper rotation. Ribs thawed overnight in the case or a lexan. Day dotted or marked when pulled for rotation.

  Yes

  No

  N/A

• Complete thawing in walk-in only. The product is then layered onto 1/2 sheet pans with 3 ribs per pan. Covered, labeled and dated with rib rack bag, not trash liner. Product broken out of case next day; scoring done semi-frozen to ensure deep score marks. Ribs scored 3 times full length of rib; scored 6-8 times diagonally in both directions bone to bone. Triangle lean trimmed down to 1" max; excess meat discarded.

  Yes

  No

  N/A

• Ribs thoroughly dredged in seasoning and coated evenly on all sides. Approx. 2 cups seasoning per pan of 6 ribs.

  Yes

  No

  N/A

• Rib pan sealing: Plastic wrap first placed over pan to ensure a vacuum seal, double wrapped w/ heavy foil, invert metal lid to ensure that a air tight seal is formed. Recommend running a moist towel around the edge. Labeled and stored.

  Yes

  No

  N/A

• Cooking temperatures: 4-4 1/2 hours - 250F. 8 1/2-9 1/2 hours - 225F. 11 hours - 200F. When properly cooked a single bone will pull freely from the center of the rack; meat shrinkage from the tip of the bone should not exceed 1/2". Shiners not more than 3 per rack. The product should be moist, tender, seasoned, and red/brown in color.

  Yes

  No

  N/A

• Timers set and a note attached to oven to indicate proper cooking times.

  Yes

  No

  N/A

• Ribs pulled from oven, liquid completely drained, immediately placed onto a designated cooling rack to properly cool. Cool for 30 minute. Choose one Proper Rib cooling procedure for dipping. Product must cool to 70F-80F within 2 hours. Dip ribs in bacon grease at 100F. Return Ribs to full pan w/drain grate. Choose one proper cooling procedure to cool dipped ribs to 40F before wrapping. Appropriately portioned per recipe. Track cooling.

  Yes

  No

  N/A

• Rib grill set and calibrated at 450F. No foil. Staging area to properly hold ribs ensuring serving temp of 155 F.

  Yes

  No

  N/A

• Product placed onto grill bone side down; heat 4 minutes; turn over, baste underside of the ribs, heat another 4 minutes. Bottom allowed to caramelize 1 minute. Turn over onto topside, baste/caramelize 1 minute. Turn back to topside facing up, baste with BBQ sauce. Meat falls off bone, moist and tender. Well caramelized both sides. Placed in window immediately. Product reheated to 155F. Expediter checks temperature ribs prior to serving. Diamonds to cooking.

  Yes

  No

  N/A

Bread,buns ,and butters

• Baker's equipment: rolling pin, pizza cutter, ruler, 4 white bus tubs (marked), timer, thermometer, and working scale.

  Yes

  No

  N/A

• Proofer room/cabinet pre-heated to 90F-100F. Humidity set at 85%-95%. Operating properly. Working hygrometer is being used. Yeast activation minimum 5 minutes.

  Yes

  No

  N/A

• First round proof to approximately 1" from top of tub (approx. 25-30 min.).

  Yes

  No

  N/A

• Proper cut size: Squares 2" x 2" x 1"; Goal weight of 2oz. with range of 1.8-2.2 ounces. Second round proof size: 2.5" x 2.5" x 1.75". Bread size after baked: 3" x 3" x 2". Scraps CANNOT be added back to the dough. Leftover bread cooked off for next day pulled pork and shrimp entrees.

  Yes

  No

  N/A

• Total baking time 8 - 12 minutes. Trays rotated after 4 - 6 minutes. Bread immediately brushed with margarine.

  Yes

  No

  N/A

• Bread baked to order. Held under heat lamps for no longer than 5 minutes, 150F. Always having bread in the oven while we are open. Brush with margarine as needed.

  Yes

  No

  N/A

• Leftover dough discarded at close.

  Yes

  No

  N/A

• Bread Quality: Golden outer crust with a slight chew, tender center, and sweet flavor.

  Yes

  No

  N/A

• Honey butter cold and fresh, no more than one tray out. Do not overpack trays.

  Yes

  No

  N/A

• Honey Cinnamon Butter: Light fluffy, creamy light texture, honey & cinnamon flavor, tan in color. No butter chunks. #60 scoop

  Yes

  No

  N/A

• Whipped butter: Light fluffy, creamy light texture. No butter chunks. #60 scoop

  Yes

  No

  N/A

• Lemon pepper butter: White with pepper & parsley visible, fluffy texture, strong lemon & pepper flavor with fresh taste from parsley. Garlic butter: light orange color, fluffy texture, strong garlic flavor with lemon & pepper follow.

  Yes

  No

  N/A

• Croutons freshly made. Golden in color, crisp texture, well coated, oregano and basil flavor. 1x1x.5. Stored in slotted lexan. Within shelf life.

  Yes

  No

  N/A

• To-Go Bread: Handled same as dine-in bread. Min. 150F holding temp and butter brushed. Golden outer crust. Light moist center and good spring when touched. Sweet flavor. 3x3x2

  Yes

  No

  N/A

• International recipes are complete and available

  Yes

  No

  N/A

Baked Potato & Sweet Potato

• Bakers: 70 count Idaho, 9-12 ounces each. Targeted weight.

  Yes

  No

  N/A

• Sweet potatoes: Ham's Yams, Nash, or current approved spec. 45-50 count, 12-16 ounces each.

  Yes

  No

  N/A

• Thoroughly washed, scrubbed and allowed to dry the night before cooking. Each baker is dipped in 100F bacon grease and rubbed to totally cover, sprinkled evenly w/ 1 tsp Kosher salt; total top coverage, no mohawks.

  Yes

  No

  N/A

• Thoroughly washed, roots removed, scrubbed and allowed to dry. Each sweet bake is dipped in 100F bacon grease and rubbed to totally covered, no kosher salt.

  Yes

  No

  N/A

• Baking temperature 350F. Baking times 50-60 minutes. Internal temperature 200F-210F when pulled from the oven. Potatoes properly rotated directly from the oven to the line. Potatoes served within maximum 45 minutes and held in dry heat; serving temperature of 180F. After 45 minutes, place in ice bath, let cool, drain and store in appropriate pan. Sweets held max one hour in designated warming bin; minimum serving temperature of 160F. Potatoes available at all times. Potato rotation chart in use with par levels.

  Yes

  No

  N/A

Salad/Cold Prep

• Salad mix crisp, cold and dry. 1" x 1" cut, good colorful mix. No browning. Stored in perforated lexans. Product made according to the recipe specifications. Made-to-order.

  Yes

  No

  N/A

• Caesar mix crisp, cold and dry. 1" x 2"-3" ribbons. Stored in perforated lexans. Product made according to the recipe specifications.

  Yes

  No

  N/A

• Only two Caesar salads mixed per bowl. Made-to-order. Croutons added to mix. Use rubber spatula. Topped with shredded parmesan cheese. No leftovers; Clean/change bowl as needed.

  Yes

  No

  N/A

• Parmesan cheese (3/32" x 3/4" minimum) grated fresh; moist fresh flavor. Not broken. Recommend a shallow pan for storage.

  Yes

  No

  N/A

• Bleu Cheese Dressing: smooth, creamy white color. Chunky texture and strong bleu cheese taste with sour cream, onion and garlic. 1/4x1/4 crumbles of bleu cheese. Stored at 40F.

  Yes

  No

  N/A

• Caesar Dressing: Off-white color w/visible black pepper and parm. Heavy consistency with a slightly grainy texture. Zesty with good cheese and garlic flavor with a hint of anchovy. Stored at 40F.

  Yes

  No

  N/A

• Golden Honey Mustard: Light yellow color, smooth creamy texture. Good mustard and honey flavors, followed by a slight hint of apples. Specks of paprika are visible. Stored at 40F.

  Yes

  No

  N/A

• Italian Dressing: Zesty, sweet, honey flavor followed by oregano, sweet basil, and garlic. Golden in color. Stored at 70F, served at 40F.

  Yes

  No

  N/A

• Ranch Dressing: Creamy white color, smooth light texture. Zesty, buttermilk, onion and garlic flavors. Stored at 40F.

  Yes

  No

  N/A

• Honey Lime Sauce: Light flavor of honey and lime with a finish from the cayenne pepper.

  Yes

  No

  N/A

• Celery Sticks: No more than 2" removed from root end. 3" length x 1/2" width. Stored in appropraite pan and covered with cold water.

  Yes

  No

  N/A

• Cheddar and Jack cheese (3/16" x 2"-3" shreds) grated fresh; moist fresh flavor. Evenly shredded and loose. Proper blocking procedure followed.

  Yes

  No

  N/A

• Fresh ripe tomatoes (1/2" x 1/2" pieces). Fully drained. Drain pan inside of pans at all times; on the line and in the walk in. Stored in 4" plastic 1/3 pan w/drain grate recommended. Sprinkles: Washed, drained, labeled and stored in appropriate pan. Stored at 40F or below. 5 day shelf after panning.

  Yes

  No

  N/A

• Eggs (1/2" x 1/2" pieces). Good even white and yellow pieces; hand chopped appearance; no graying. Held in 4" plastic 1/3 pan, no drain grate.

  Yes

  No

  N/A

• Tartar sauce: medium consistency, chunky texture; pale yellow color with visible relish; dill & lemon flavor with a sweet zest from the relish.

  Yes

  No

  N/A

• Hot sauces properly made, labeled. Hot: Dark orange. Blended butter base sauce should have some heat from jalapeno & garlic flavor.

  Yes

  No

  N/A

• Sandwich sets (LTO): Red onions rings bright purple outer skin, no browning. Firm and crisp rings. Not broken. Strong, sweet onion flavor. 1/4" thick x 2"-3" diameter. Shredded lettuce: Mix of light and dark green colors, no browning. Crisp, cold and dry. 1/8" shreds. Sliced tomatoes: Bright red in color, no bad spots. Slightly firm with pulp intact, drained of juice. Fresh tomato flavor. 2"-3" diameter.

  Yes

  No

  N/A

Fry

• Fryers set and calibrated @350F

  Yes

  No

  N/A

• Fry shortening clean, clear, and producing Legendary fried food. Fryers brought to temp in stages, covered at night or removed into stock pots, properly rotated and placed in fryer based on products cooked in that fryer. All fryers filtered daily. No evidence of carbon build up on fryers. Fryers boiled out weekly.

  Yes

  No

  N/A

• Timers used and calibrated per each approved recipe to verify cook time and min temperature reached.

  Yes

  No

  N/A

• Chicken strips are well drained. Cut down to 1.2-1.7 ounce spec size. Tear drop shape. Stored in chicken marinade for 12 hours before they are drained. Agitate at halfway mark. Drain for a minimum of 30 minutes then place into buttermilk batter. Soak for minimum 1 hour.

  Yes

  No

  N/A

• Buttermilk Batter well mixed and held below 40°F in an ice bath. Tenders fully submerged in batter. Held in appropriate pan.

  Yes

  No

  N/A

• Chicken Strips are lightly battered and breaded, golden in color with visible spices. Natural chicken flavor with zing and spice. Tenders cooked to order and placed into a Sav-a-day before serving. Min. internal temp 165F.

  Yes

  No

  N/A

• Steak fries golden in color. No excessive browning. Light crispy outer texture, true potato taste, grease free. Cooked to order! Held no longer than 5 minutes. Frozen or cooked product never held over grease. Properly seasoned using a mixing bowl.

  Yes

  No

  N/A

• Snakebites: Allow bites to thaw for a minimum of 12 hours. 1 bag per half sheet tray; 2 bags per full sheet tray. All bites are round and .85 +/- 0.10 ounce breaded.

  Yes

  No

  N/A

• Snakebites: Mixture properly made and stored overnight to ensure binding of the ingredients. All within shelf life. Bites evenly breaded with no bare spots. Bites stored at 40F, covered on deli paper.

  Yes

  No

  N/A

• SnakeBite Quality: Well battered. Golden in color, crispy outer texture, sealed outer surface with no cracking. Creamy melted cheese center with bold flavors of Jalapeno and sweetness of red pepper. Grease well drained. No explosions in fryer. Cooked to order. Served immediately in a small basket with deli paper.

  Yes

  No

  N/A

• Potato skins: Cooked to order. Lightly seasoned. Full coverage of cheddar cheese and bacon. 1/8"-1/4" pulp, creamy, white, firm; no separation between pulp and skin. No browning.

  Yes

  No

  N/A

• International recipe is complete and available

  Yes

  No

  N/A

Point of Scale

• Shrimp Skewering- 5 shrimp per skewer. If using wooden skewers, spray with pan spray. Keep close to prevent turning when cooking. Place skewered shrimp into pan with drain grate. Cover with parchment paper. Topped with ice bags.

  Yes

  No

  N/A

• Line prep: Ice bags used to keep shrimp and fish iced down from pull/thaw to service. Only 12 portions per pan with insert.

  Yes

  No

  N/A

• Flat top griddle set and calibrated at 325F. Shrimp and Salmon on separate trays with color-coded tongs; cleaned and/or changed every 4 hours.

  Yes

  No

  N/A

• Bun toasting: buns evenly and completely coated with margarine and toasted until golden brown.

  Yes

  No

  N/A

• Timers used at expediter, broiler and point to allow the monitoring of cook times.

  Yes

  No

  N/A

• Hot wells at 180F.

  Yes

  No

  N/A

• Hot products from line discarded at close. Recorded on waste log.

  Yes

  No

  N/A

• Proper utensils used for measuring all ingredients per recipe.

  Yes

  No

  N/A

• Designated cutting boards for ribs, chicken, and bread cutting. Sanitized and cleaned in between uses and throughout shift.

  Yes

  No

  N/A

Hot Prep

• Buttered Corn: Corn is made fresh as needed. Bright yellow in color with pepper and parsley visible. Corn is submerged in liquid and has a fresh taste along with a hint of lemon, butter, salt and pepper. Kernels firm not mushy. Serving temperature 150F. Served heaping with a solid cook's spoon. No double boil.

  Yes

  No

  N/A

• Home-style Mashed Potatoes: Creamy white color, black pepper and skin of potato are visible. Medium consistency, smooth texture. "BB" size pieces of potato will be noticeable. The product should be creamy tasting and have a natural potato flavor with notes of salt and pepper. Serving temperature 150F. Served with solid cook's spoon. No double boil.

  Yes

  No

  N/A

• Bacon Pieces: Chopped 1/2" x 1/2" pieces. Dark red, no anemic or transparent pieces. Tender with a slight chew followed by a fresh smoked ham flavor. Bacon held at 40F overnight, held at 150F on expo in recommended drain set. Sliced bacon: Golden brown in color. No undercooked or translucent pieces. Tender with a slight chew. Fresh smoked bacon flavor. Clean paper towels used to pat bacon and remove grease. 2 day shelf life. Appropriately panned and separated by deli paper.

  Yes

  No

  N/A

• Brown Gravy: Robust beef flavor, caramel color, smooth light consistency (like warm honey), followed by the flavors of onion, garlic and pepper. Timer used. Serving temperature 150F. Served with a ladle. Double boil.

  Yes

  No

  N/A

• Sauteed Sliced Mushrooms: Seared outer skin, moist tender texture, light caramel color, with a sweet flavor and hint of onion and garlic. Must be cut in half from a medium whole mushroom. Serving temperature 150F. Served with a solid cook's spoon. No double boil.

  Yes

  No

  N/A

• Sautéed onions: Firm, caramelized color with medium browning. Slightly translucent. Serving temperature 150F. Served with slotted cook's spoon. No double boil.

  Yes

  No

  N/A

• Peppercorn Brown Sauce: Blend of mushroom and veggie flavor followed by a slight bite of pepper. Consistency should be smooth and thin, like that of warm honey with pieces of black pepper visible. Heated to 165F. Serving temperature 150F. Served with ladle. Double boil.

  Yes

  No

  N/A

• Mushroom Sauce: Veggie and mushroom flavor with a hint of white wine, garlic, and pepper. Mushrooms fresh with no greying or bruising, sliced 1/4" thick, free of any dirt and debris. Consistency should be smooth and thin, like that of warm honey. Heated to 165F. Serving temperature 150F. Served with ladle. Double boil.

  Yes

  No

  N/A

• Honey Caramel Sauce: Dark caramel color, rich buttery flavor with a hint of cinnamon and honey. Not separated.

  Yes

  No

  N/A

KMOD/MIW

• Salad bowls ICE cold entire shift.

  Yes

  No

  N/A

• Salads made to order, 3 minute prep time, served in cold bowl, toppings spread coast to coast.

  Yes

  No

  N/A

• Hot food on hot plates entire shift. Rotation in place to insure hot plates for all guests. Portions and plate presentations correct for all items. Plate Presentations photos are present and current. Loaded baked potatoes: Fresh hot potatoes only. Butter, sour cream first, then cheese and bacon. Served immediately.

  Yes

  No

  N/A

• Cook times 12-15 minutes. Big steaks may exceed 15 minutes

  Yes

  No

  N/A

• Manager in the Window - 100%. Expo assistants well-trained in all aspects of LEGENDARY food and presentation. Order checked for accuracy, painted, cleaned and run immediately. Rib temperatures validated.

  Yes

  No

  N/A

• Re-cooks handle by managers, minimal amount of re-cooks.

  Yes

  No

  N/A

• BOH Head IST has validated all in-store trainers, all training materials are current, organized and in use.

  Yes

  No

  N/A

• All recipes and recipe books are current, clean, organized and in use.

  Yes

  No

  N/A

• Certified trainers effectively using one-on-one and on the job training with all new hires on each station.

  Yes

  No

  N/A

• Beer draft is free of dust build up, proper fluid levels.

  Yes

  No

  N/A

• Beer draft is maintained to 32F or below. Record temp.

  Yes

  No

  N/A

• Beverage chillers temperature is maintained to 38F of below.

  Yes

  No

  N/A

• Chillers are clean, organised and no signs of molds and dirt. Thermometer is visible

  Yes

  No

  N/A

• DUKE Glasses ICE cold entire shift. Proper amount (150 recommended) in inventory.

  Yes

  No

  N/A

• Beer flow rate is within 2 oz. per second. Beer temps at 28-32F on instant read. Record temp.

  Yes

  No

  N/A

• Recipe rolodex/bulk recipes current and in use

  Yes

  No

  N/A

• Juices and Mixes not held or sold past expiration date, properly marked. All bar fruit/food cut fresh, labeled within shelf life.

  Yes

  No

  N/A

• Rocks and Frozen Margarita Bulk Mixes - labeled and day dotted, made to recipe. Well mixed, yellow green in color, tart lime flavor with a hint of tequila. Flash Blended upon sale.

  Yes

  No

  N/A

• Bar Sanitation - ice bins cleaned and sanitized, no contaminated ice. Soda guns, glassware, store 'n pours, knives, cutting boards clean and maintained.

  Yes

  No

  N/A

• Clean floors and walls - no odors. All drains clean and free of debris.

  Yes

  No

  N/A

Host Area

• Hostess answered the phone with appropriate message, within three rings, warmly, and dealt with guests needs appropriately

  Yes

  No

  N/A

• Greeted immediately and warmly when approaching the host stand. Recognition of First time guest.

  Yes

  No

  N/A

• Meat case was stocked appropriately. Meat case contained Meat and black sheet trays only.

  Yes

  No

  N/A

• Guests were shown the meat case. Host described cuts of meat while telling the story. Guest were given the option to pick a steak (optional).

  Yes

  No

  N/A

• Bread was taken to the table while seating guest.

  Yes

  No

  N/A

• Host spoke to the guests naturally during their walk to the table. Told the story or part of.

  Yes

  No

  N/A

• Party was explained that menus are on the table and their server will be right with them. No drop and goes.

  Yes

  No

  N/A

Dinning Room

• Greeted the table 15-45 seconds of host leaving the table. Flagged the table, recognized any first time guests and tells the story.

  Yes

  No

  N/A

• Suggested specific drinks (checked IDs if alcoholic drink ordered). Offered menu assistance.

  Yes

  No

  N/A

• Drinks arrived within 2-3 minutes of order.

  Yes

  No

  N/A

• Suggested a specific appetizer

  Yes

  No

  N/A

• Appetizer arrived with 6-8 minutes

  Yes

  No

  N/A

• Enters order using pivot points. Repeats order and describes steak temps. Server wrote order and made eye contact.

  Yes

  No

  N/A

• Were loaded, smothered and kicks suggested

  Yes

  No

  N/A

• Salad arrives within 5 minutes. Salad served after appetizer was complete.

  Yes

  No

  N/A

• Entrees delivered within 12-15 minutes. Food delivered in seat order

  Yes

  No

  N/A

• Check back within 2 minutes or 2 bites to validate order. Confirmed proper temps after guest cuts into steak.

  Yes

  No

  N/A

• Drink refill offered when half full (replaced beverage napkin if necessary)

  Yes

  No

  N/A

• Maintained table with refills, fresh baked bread, peanuts, pre-bussing and trash removal. Used responses like "right away, absolutely and my pleasure.

  Yes

  No

  N/A

• Order was taken and placed accurately.

  Yes

  No

  N/A

• Server was check ready, made change quickly and showed appreciation.

  Yes

  No

  N/A

• Gave a heartfelt thank you and goodbye with eye contact.

  Yes

  No

  N/A

• Table was cleaned and sanitized less than 1 minute of guest leaving. Sugar caddy refilled and small plates replaced for each seat. Empty ketchup or steak sauce replaced.

  Yes

  No

  N/A

• Line dancing observed during visit

  Yes

  No

  N/A

• Staff did not congregate in service stations during visit.

  Yes

  No

  N/A

• Manager visited table. Warm and sincere.

  Yes

  No

  N/A

Bar

• Greeted bar guests immediately. Recognized any first time guests and tells the story. Bartender gives their name and asks for theirs.

  Yes

  No

  N/A

• Suggested specific drinks (checked IDs if alcoholic drink ordered). Offered menus and menu assistance.

  Yes

  No

  N/A

• Drinks arrived within 2-3 minutes of order.

  Yes

  No

  N/A

• Suggested a specific appetizer

  Yes

  No

  N/A

• Appetizer arrived with 6-8 minutes

  Yes

  No

  N/A

• Repeats order and describes steak temps. Writes down order and makes eye contact.

  Yes

  No

  N/A

• Were loaded, smothered and kicks suggested

  Yes

  No

  N/A

• Salad arrives within 5 minutes. Salad served after appetizer was complete.

  Yes

  No

  N/A

• Entrees delivered within 12-15 minutes.

  Yes

  No

  N/A

• Check back within 2 minutes or 2 bites to validate order. Confirmed proper temps after guest cuts into steak.

  Yes

  No

  N/A

• Drink refill offered when half full (replaced beverage napkin if necessary)

  Yes

  No

  N/A

• Maintained bar guests with refills, fresh baked bread, peanuts, pre-bussing and trash removal. Used responses like "right away, absolutely and my pleasure.

  Yes

  No

  N/A

• Order was taken and placed accurately.

  Yes

  No

  N/A

• Bartender was check ready, made change quickly and showed appreciation.

  Yes

  No

  N/A

• Gave a heartfelt thank you and goodbye with eye contact.

  Yes

  No

  N/A

• Bar is cleaned and stools put back in proper position immediately after guest leaves.

  Yes

  No

  N/A

• Manager visited bar guest. Warm and sincere.

  Yes

  No

  N/A

Food Observations

• Bread - Square in shape 3X3X2. Free of excess flour. Held no longer than 5 minutes. Cold, level #40 scoop of honey cinnamon butter.

  Yes

  No

  N/A

• Combo App- Skins, crisp and golden. Not greasy. Completely covered, no bare spots. Evenly covered with bacon bits. Rattlesnake bites golden in color. Crispy outer texture. Sealed outer surface with no cracking. Cream 165°F cheesy center. Bold flavors of jalapeno and sweetness of red pepper. Wings thoroughly coated with choice of sauce.

  Yes

  No

  N/A

• Sirloin -Cut size, proper jaccard, steak temp, diamonds, proper seasoning and sear.

  Yes

  No

  N/A

• Ribeye -Cut size, steak temp, diamonds, proper seasoning and sear.

  Yes

  No

  N/A

• Ribs - Internal temp 165°F. Meat falls easily from the bone. Skeletal look not acceptable. Maximum of 1/4" bone showing (pork).

  Yes

  No

  N/A

• Burgers - Buns toasted until golden brown (French toast appearance). Bun, burger and toppings with pick directly in center of top bun.

  Yes

  No

  N/A

• Baked Potatoes -Crisp, dry evenly salted outer skin. Moist and flaky center. No Mohawks. Serving temp of 180°F

  Yes

  No

  N/A

• Mashed Potato - Hot heaping side of mashed potatoes (Mashed 5oz, 2oz gravy). Creamy white color. Black pepper and skin of potato is visible. Medium in consistency. smooth texture, however small chunks of potato are noticeable. Product should be creamy tasting and have a natural potato flavor. Held at 150°F

  Yes

  No

  N/A

• Salads - Lettuce must be cold, crisp, dry and served in frozen bowl. Salads not pre-built.

  Yes

  No

  N/A

Drinks Observations

• Legendary Margarita Rocks -Lime tart flavor with a sweetness from orange juice and agave nectar followed by a noticeable taste of tequila. Must be flash blended.

  Yes

  No

  N/A

• Legendary Margarita Frozen - Lime tart flavor with a sweetness from orange juice and agave nectar followed by a noticeable taste of tequila. Firm frozen consistency. Not watery. Flavors flash blended.

  Yes

  No

  N/A

• Beer - 1/2 inch to 1 inch of foam and served in a frozen duke mug. 38°F or below.

  Yes

  No

  N/A

• Drink of choice

• Drink of choice

First Time Guests

• First Time Guests (FTG) are identified by staff members and learn The Story throughout the shift

  Yes

  No

  N/A

• FTG system is in use, all employees and managers can execute it, and a tracking system is in place.

  Yes

  No

  N/A

• Managers consistently make a personal visit to all first time guests during shift.

  Yes

  No

  N/A

Manager In the Window

• Manager in the Window is role-modeled and taught with a Validated Manager scheduled 7 days a week.

  Yes

  No

  N/A

• MIW is coaching and giving feedback throughout the entire shift

  Yes

  No

  N/A

• Managers teach 100% plate presentation standards and manage food quality from open to close every shift.

  Yes

  No

  N/A

• Ribs coming out of the window are 165°F and recipe-right.

  Yes

  No

  N/A

• Steak temperature is validated for accuracy by MIW and a priority tracking system is in place.

  Yes

  No

  N/A

• Hot, clean plates with no chips are in the window and served to guests. System is in place, taught and modeled.

  Yes

  No

  N/A

• Ticket times are monitored and held to company standard of 12-15 mins.

  Yes

  No

  N/A

• MIW is Champion of motivating food runners; completed trays run in less then 30 seconds with proper tray-handling service.

  Yes

  No

  N/A

Ally Rallies

• Alley Rallies for the service staff are planned, conducted in 2 min., and include Motivation, Appreciation, and Education.

  Yes

  No

  N/A

• Alley Rallies for the host and SA staff are planned, conducted in 2 min., and include Motivation, Appreciation, and Education.

  Yes

  No

  N/A

• Alley Rallies for the BOH staff are planned, conducted in 2 min., and include Motivation, Appreciation, and Education.

  Yes

  No

  N/A

Leader at the Door

• Leader at the Door (LAD) is in place through the MP, SM or salaried manager from open to close on every shift

  Yes

  No

  N/A

• LAD challenges staff with daily shift goals for guest counts/hourly sales, etc.

  Yes

  No

  N/A

• LAD executes and educates staff and guests on call ahead seating using the call ahead recipe as a guide.

  Yes

  No

  N/A

• LAD establishes and teaches accurate quotes within a 10 min variance.

  Yes

  No

  N/A

• The To-Go system is effective, has a designated area, and staff has been trained and validated in TO-GO.

  Yes

  No

  N/A

• Sincere greets and good-byes are given to every guest; all hosts engage in hospitality.

  Yes

  No

  N/A

• Hosts engage all guests in conversation on the way to the table.

  Yes

  No

  N/A

• Headsets are in use for managers, hosts and SA's communications.

  Yes

  No

  N/A

• A working system that is written and documented in place for large parties and all hosts and managers understand it.

  Yes

  No

  N/A

Employee Training

• Certified trainers are in place for all positions through Train the Trainer and re-certification occurs at least once a year.

  Yes

  No

  N/A

• Trainer meetings occur quarterly

  Yes

  No

  N/A

• All hourly new hires attend a legendary orientation. Orientations are filled with culture and fun and cover TXRH Policies & Procedures, sections on Our Culture and Respect for Others/EEO/Harassment and Discrimination, how to report concerns, the safety and sanitation sections of Texas Today, and Responsible Alcohol Service expectations (for all FOH employees). Utilizing Orientation Part 1 and Part 2 PowerPoint. New hires should also be given the opportunity to ask questions about Policies & Procedures.

  Yes

  No

  N/A

• A BOH and FOH training program is established. Training program used throughout hourly and MIT training. 

  Yes

  No

  N/A

• Only validated trainers are scheduled to train new hires and MIT's. 

  Yes

  No

  N/A

• Effectively uses time scheduled  for training before or after the shift. (e.g., classroom time, videos/courses, daily feedback). 

  Yes

  No

  N/A

• A validation system is in place and is signed off by a TC or Manager.

  Yes

  No

  N/A

• Reviews of BOH and FOH trainers are done minimally every 6 months.

  Yes

  No

  N/A

Taste & Temp

• KMOD completes daily sanitation Taste & Temp and can teach sanitation practices.

  Yes

  No

  N/A

• KMOD utilizes Taste & Temp toolbox or something similar is in place to ensure proper equipment temps, food temps, and sanitation practices are being met.  

  Yes

  No

  N/A

• Taste & Temp is accurately taught by KMOD. Staff is coached on opportunities and successes with each product.

  Yes

  No

  N/A

• System for daily meat check is in place and executed with meat cutter involvement on coaching opportunities and feedback

  Yes

  No

  N/A

• Bar Taste & Temp is accurately taught, staff is coached on opportunities and successes on a daily basis.

  Yes

  No

  N/A

Top 10 FOH

• 3 Table Sections

  Yes

  No

  N/A

• Knowledgeable Servers

  Yes

  No

  N/A

• Sense of Fun (Smiles)

  Yes

  No

  N/A

• Sense of Urgency on Greets, Drinks, Food

  Yes

  No

  N/A

• Manager Table Visits

  Yes

  No

  N/A

• Restroom Focus

  Yes

  No

  N/A

• Ambience - Lighting, Temperature, Music Levels

  Yes

  No

  N/A

• Bartenders - Speed, Awareness, Regulars

  Yes

  No

  N/A

• Host - Smiles, Urgency, Guest concern

  Yes

  No

  N/A

• Crew Involvement

  Yes

  No

  N/A

Top 10 BOH

• Hot Mashed Potatoes

  Yes

  No

  N/A

• Cuts of Ribeyes

  Yes

  No

  N/A

• Cuts of Sirloin and Jaccard

  Yes

  No

  N/A

• Ribs - Hot, Fall-off-the-Bone

  Yes

  No

  N/A

• Season and Sears

  Yes

  No

  N/A

• Fresh Hot Bread/Cold Butter

  Yes

  No

  N/A

• Cold Fresh Salads/Cold Bowls, Dry mix, Fresh Toppings

  Yes

  No

  N/A

• Sides Hot and Fresh

  Yes

  No

  N/A

• Onion Consistency

  Yes

  No

  N/A

• Frozen Margarita Consistency

  Yes

  No

  N/A

• Audit Summary/Opportunities for Improvement

• Audit will be discussed by auditor with the MOD and will have it signed . MOD will be required to discuss the result with the whole team and come up with a corrective action and will be submitted to auditor and DO.

  Media

• FOH Manager's Signature

  Sign

• BOH Manager's Signature

  Sign