Title Page
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Store number
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Conducted on
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Prepared by
Exterior
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Dumpster area clean, free of debris and clutter, dumpster lid closed? Back dock clean & organized, Parking lot clean , weeds pulled and curbs free of debris?
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Back Door Secure?
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Outside lights/signs working; Reader boards attractive with current info?
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Front door area looks good, glass not smudged, Ashtrays maintained?
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Employees using designated parking areas
Inventory maintenance and cost controls
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Nightly counts in place a.) checked at close and verified again the next day before 10 am b.) variance notes posted on ctuit daily
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Save a days, towels and aprons rationed out prior to each shift
Accounting
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Call the accounting department with any issues on paperwork. Reviews payroll daily using the compeat radar payroll validation tool, Petty cash - Inspect for balancing and paid outs/negative deposits sent in asap
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GM communicates and holds management team accountable to the following reporting. Bev check, Performa report posted, OT report posted, Interval hourly sales report posted
Human Resources
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Orientation process in place a.) sets culture and expectation on day one b.) day one orientation book used c.) new employee sheet filled out and posted in communication area c.) hospitality handbook reviewed d.) Skill out sheets introduced
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Gm is scheduled 3 splits a week. KM is scheduled a min of 2 splits a week. GM works at least 2 Sundays month
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Notarized letter for all U18 (minors) from their parents in their file
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Indeed ads are current and posted properly, Applications are managed properly daily and weekly.
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Current allergen menu posted off the lounge and is on special sheet at the bottom
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Skill out sheets used on new team members and a file has been created to hold, GM owns skill out and follows up with training
Facilities and Maintanance/IT
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Properly uses compeat Radar to report problems. Has a system to delete issues resolved.
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Daily, weekly and monthly cleaning lists posted and being used
Marketing
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All point of purchase materials in place, current and in good condition (menus, special pages, beverage menus, blackboards), Special occasion cards being used and special sheets filled out with personalized message
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Merchandise displays clean and organized. To go Beer coolers display is good; organized & appear full
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Tripe seat-materials up to date, Deposits being collected, Signed contracts being used, communication is only used thru Triple seat email
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LSM days completed.
BOH
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Dry stock: Clean & organized; no boxes on floor, shelves Krogerized with labels front and product pushed back and set up to pull from the right
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Walk in Coolers: Clean & organized; proper temps, no boxes on floor, proper rotation of all products, sauces day dotted and rotated with proper levels, par levels not over abundant on produce
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Updated pull thaw sheet posted and being used properly. No running water on products that had room to be pulled.
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Freezers: Clean & organized; proper temps, no boxes on floor
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Walls, Ceilings, Ceiling Tiles in good condition, clean & maintained
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Meat & wine cages locked a.) steak packages day dotted and rotated b.) just enough steaks until your next truck should align with your daily average steak pars C.) steak par sheet being used<br>
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Mac and cheese prepped, portioned and stored properly and mash prepped as needed during the shift (stored in shallow 1/3 pan)
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Nightly discard list being used and 2 weeks of sheets saved in office.
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Food preparation equipment clean and sanitized. (slicers, buffalo choppers and salad slammers. Meat grinding area clean and sanitized.
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Salad mix labeled w/date, am or pm. Proper amount; prepped fresh per shift, Croutons made properly correct quantity for business
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Prepped food par levels appropriate for business, prepped according to business not shelf life. Items are labeled and day dotted.
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Line checks a.) line check sheets filled out for each shift. b.) notes on line check sheets c.) line checks not pencil whipped d.) minimum of 45 minutes spent on a line check . Spray bottles, Shakers clean & labeled
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Seafood properly iced, proper slow thaw procedure in place
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Ice machine clean inside & out, no signs of mold, testing strips readily available and close to machine
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Dish area maintained. Water changed according to schedule, machine clean inside and out
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All food items made according to recipe. Review last 30 guest complaints for recipe opportunities
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Proper baked potato rotation, a.) proper par levels posted b.) 4 trays, 15 minute rotation, pulling old bakers
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Light bulbs in ceiling & hoods working/clean aprons and filters both front line and back line
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Cooking equipment clean & carbon free, Grills our broken down every Sunday and Thursday night
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Fryers skimmed throughout shift? Filtered 2-3 times daily (3 times if wings prepped) Filtered old to new, fries being done in new oil?<br>Fry box assembled correctly with proper filter? Fry test kits being used
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Smokers- Monday maint- cleaned thoroughly in pit as well as fire box? Only water and chemicals down drain? (No oil) Bearings greased?, Date posted somewhere where the last time cleaned<br>Drain shut except for cleaning? Area around and under smokers clean, organized? Ashes being emptied?
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Refrigeration proper temp, clean, inside & out. Gaskets clean.
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Line pans properly stocked, food held at proper temps. Line pan levels 1/2-3/4 full depending on business
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Holding ovens clean and at proper temp: 130 degrees- prime rib<br> 145 for ribs, brisket, pork butts<br>
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Floors dry, clean & free of debris. Properly cleaned? Floor fans on floor not on staff? No garden hoses or excess water used? Mats in good condition and clean?
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Cut and oyster gloves being used. Cutting glove and knife stored in red sani bucket when not in use. No bare hand contact procedures in place. Wash hands after glove usage.
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Grill station a.) grill station has a bio therm and actually uses it b.) grill brush is in good working order c.) No hot spots on the grill-if so is being addressed.
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Cost controls in place.) portioning b.) scale on line for prime and pork c.) utensils in products and used d.) towels rationed our for the shift e.) save a days portioned out for the shift f.) dish room staged with no trash containers under utensils
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Calhouns -Quality of Ribs managed a.) rib production sheet in use b.) avoid over prepping: goal is 10 or less holdover c.) Multiple drops: last ribs out at 5:30-6. Quality of pork; moist not dry, not too fatty, good smoke? Bear claws and proper storage(half butt only on the line)
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SMB pizza a.) oven cleaned, temp right b.) dough proper proofing good toss c.) sauce pump in use d.) appearance proper amount of cheese, items carried to edge of pizza, golden brown
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Inspect all signature items for concepts
Expo/Service area
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Plate specs adhered to: (rim clean, prepared properly, social media ready)
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Manage overproduction during down times: breads,BPs, salad mix, slaw & sides to maintain quality
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No bacon strips in window, qty & quality appropriate, Bacon layered properly with paper towels
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Expo/service area clean & maintained, top of window clean, free of clutter, kds equipment clean & maintained , thermometer in place and in use
FOH
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Lighting correct for time of day, all lights working. Temperature correct, music levels correct and fans on proper speed
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Booths, chairs, tables clean and in good repair. No crumbs, rungs and legs are clean, High chairs clean
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High level dusting being done; ledges clean free from dust
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Manager running restaurant from the front door, leading service, Headsets being worn by managers, expo, hosts and to-go.<br>
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banquet room "show" ready and banquet stock rooms clean and organized
Restrooms
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Checklist/timer process being followed
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Clean & stocked
First Class Bars
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Daytime bar is set up w/ place settings, menus, specials sheets
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Bar display is good, free of clutter, glasses stocked properly, mirrors not smudged, drink menus clean and in place, No personal items stored in sight of guests, Daytime bar is set up w/ place settings, menus, specials sheets
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Wines dated, set Sangria up and made properly.
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appropriate amount of fruit cut at bar (one piece of fruit at a time)
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Proper inventory control in place?. a.) daily, weekly and monthly inventories b.) variance reports run and reconciled: communicating with Ed
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bar cleanliness a.) equipment b.) underneath coolers, clutter free, pest free
People
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Shift properly staffed
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Office door locked and lights out between the hours of 11:45-1:15 and 6-8 pm. Any other time only one manager in the office.
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Clean as you go processes enforced in both the FOH and BOH. Sense of urgency. example--floors in kitchen, counters, dining room and pre-bussing
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manager meetings are happening weekly with notes posted in ctuit weekly
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Rally (BOH/FOH, sampling product, timely)
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Development: followup on training and mgr 1 on 1's
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Image/uniforms to standard a.) no bull nose piercings b.) hair shoulder length or pulled back c.) cooks wearing hats d.) all kitchen in the same uniform c.) all server in the same uniform d.) manager attire acceptable e.) clean uniforms f.) Proper non-slip footwear
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Skill out sheets are used for progress conversations twice a year
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No cell phones in use
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High fives being utilized effectively? a.) at least one given per shift b.) all managers giving out and not just the same one or 2. Aligned with rally topics that are posted on clipboard.(not all, but enough to feel like the message is discussed, inspected and recognized.
Rating
Today's Visit
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A
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B
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C
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Any comments?
