Visitation

• Document No.

• Site Location

• Location
  Address

• Conducted on

  Date

• Prepared by

GENERAL INFORMATION

• Leader on Duty:

• Lunch Sales:

• Dinner Sales:

• Outstanding: 100-96 / Very Good: 95.9-93 / Average: 92.9-88 / Needs Improvement: 87.9-83 / Unacceptable: Below 83

LEADERSHIP (10 points total)

• Leading by example

  Yes

  No

  N/A

• Promoting teamwork

  Yes

  No

  N/A

• Maintaining shift readiness

  Yes

  No

  N/A

• Appropriate communication in place

  Yes

  No

  N/A

• Prioritizing work

  Yes

  No

  N/A

• Proper deployment and sufficient staffing to meet business needs

  Yes

  No

  N/A

• Safety & security practices evident

  Yes

  No

  N/A

• Directing, coaching

  Yes

  No

  N/A

• Maximizing unpredictable opportunities and guest interaction

  Yes

  No

  N/A

• Team knowledgeable of promotions

  Yes

  No

  N/A

• LEADERSHIP COMMENTS:

HOSPITALITY/SERVICE (20 points total)

Frontline Team (7 points)

• Prompt and friendly greetings with smiles

  Yes

  No

  N/A

• Using "Please", "Thank You" and "My Pleasure"

  Yes

  No

  N/A

• Attending to special needs

  Yes

  No

  N/A

• Overall teamwork including drive-thru and custard station support

  Yes

  No

  N/A

• Energy and enthusiasm

  Yes

  No

  N/A

• Orders taken efficiently and accurately

  Yes

  No

  N/A

• Guest recognition evident

  Yes

  No

  N/A

• Thanking guests when leaving

  Yes

  No

  N/A

• Eye contact

  Yes

  No

  N/A

• Situational selling appropriate

  Yes

  No

  N/A

• Sense of urgency and awareness

  Yes

  No

  N/A

Guest Attendant & Environment (6 points)

• Food delivered with energy and enthusiasm (hustle)

  Yes

  No

  N/A

• Anticipating & fulfilling guest needs

  Yes

  No

  N/A

• Coffee refills

  Yes

  No

  N/A

• Current nutritional & other approved printed material available

  Yes

  No

  N/A

• Confirms order accuracy with guests

  Yes

  No

  N/A

• Maximizing unpredictable opportunities and guest interaction

  Yes

  No

  N/A

• Product sampling

  Yes

  No

  N/A

• Comfortable temperature

  Yes

  No

  N/A

• Using "Thank You" and "My Pleasure" & inviting returns

  Yes

  No

  N/A

• No drop & dash

  Yes

  No

  N/A

• Picking up trays

  Yes

  No

  N/A

• Music, sound level & TV station selection appropriate

  Yes

  No

  N/A

DRIVE THRU TEAM (7 points)

• Prompt & friendly greeting at speaker & at window - "smile in the voice"

  Yes

  No

  N/A

• Orders taken efficiently and accurately

  Yes

  No

  N/A

• Parking cars with food or large custard orders

  Yes

  No

  N/A

• Runners hustling, verifying orders

  Yes

  No

  N/A

• Personable & well spoken with energy, enthusiasm & clarity

  Yes

  No

  N/A

• Two way exchange if drinks and cash

  Yes

  No

  N/A

• Minimum of 2 headsets in use

  Yes

  No

  N/A

• Using "Please", "Thank You" and "My Pleasure"

  Yes

  No

  N/A

• Asking for condiment needs

  Yes

  No

  N/A

• Overall teamwork including front line and custard support

  Yes

  No

  N/A

• HOSPITALITY/SERVICE COMMENTS:

SERVICE TIMES (20 points total)

• Counter Times: 10 points
  5 min or less

• 1. Total Seconds

• Check If Under 300 Seconds

• 2. Total Seconds

• Check If Under 300 Seconds

• 3. Total Seconds

• Check If Under 300 Seconds

• 4. Total Seconds

• Check If Under 300 Seconds

• 5. Total Seconds

• Check If Under 300 Seconds

• 6. Total Seconds

• Check If Under 300 Seconds

• 7. Total Seconds

• Check If Under 300 Seconds

• 8. Total Seconds

• Check If Under 300 Seconds

• 9. Total Seconds

• Check If Under 300 Seconds

• 10. Total Seconds

• Check If Under 300 Seconds

• Drive Times: 10 points
  4 min or less

• 1. Total Seconds

• Check If Under 240 Seconds

• 2. Total Seconds

• Check If Under 240 Seconds

• 3. Total Seconds

• Check If Under 240 Seconds

• 4. Total Seconds

• Check If Under 240 Seconds

• 5. Total Seconds

• Check If Under 240 Seconds

• 6. Total Seconds

• Check If Under 240 Seconds

• 7. Total Seconds

• Check If Under 240 Seconds

• 8. Total Seconds

• Check If Under 240 Seconds

• 9. Total Seconds

• Check If Under 240 Seconds

• 10. Total Seconds

• Check If Under 240 Seconds

QUALITY (30 points total)

Grill Procedures (4 points)

• Sear

  Yes

  No

  N/A

• Draining of meat

  Yes

  No

  N/A

• Meat patties cooked to 160*

  Yes

  No

  N/A

• Scraping

  Yes

  No

  N/A

• Scrapers & spatulas clean/sharp

  Yes

  No

  N/A

• Grill utensils in use washed every 4 hours

  Yes

  No

  N/A

• Thickness

  Yes

  No

  N/A

• Onions & mushrooms pressed in

  Yes

  No

  N/A

• Products properly cooked

  Yes

  No

  N/A

• Correct grill temperature and calibrated

  Yes

  No

  N/A

• Tongs used & stored properly

  Yes

  No

  N/A

• Rotation

  Yes

  No

  N/A

• Meat seasoned

  Yes

  No

  N/A

• Placement on bun

  Yes

  No

  N/A

• Products kept chilled at 33*F-41*F

  Yes

  No

  N/A

• 2-spatula use

  Yes

  No

  N/A

Buns/ Dressing (4 points)

• Proper bun toasting

  Yes

  No

  N/A

• Clean bun slide & bun trays

  Yes

  No

  N/A

• Salad appearance, proper amount of spring mix & portioning

  Yes

  No

  N/A

• Buns within code dates

  Yes

  No

  N/A

• Condiment portioning & neatness

  Yes

  No

  N/A

• Table stocked for level of business

  Yes

  No

  N/A

• Bun crowns kept warm and rotated

  Yes

  No

  N/A

• Accurate placement on trays

  Yes

  No

  N/A

• Silent signals in use

  Yes

  No

  N/A

Fryers Procedures (4 points)

• Shortening temperature

  Yes

  No

  N/A

• Fish & fish batter temperature 33*F-41*F

  Yes

  No

  N/A

• Products kept frozen

  Yes

  No

  N/A

• Dump station / divider used

  Yes

  No

  N/A

• Level & quality

  Yes

  No

  N/A

• Fish batter consistency

  Yes

  No

  N/A

• Proper draining, salting and portioning

  Yes

  No

  N/A

• Skimming

  Yes

  No

  N/A

• Chicken procedures

  Yes

  No

  N/A

• Proper cook times and hold times followed

  Yes

  No

  N/A

Middle Procedure (3 points)

• Directing kitchen, promoting teamwork, ensuring quality

  Yes

  No

  N/A

• Marking special order items & properly garnished with pickle

  Yes

  No

  N/A

• Properly setting up value baskets

  Yes

  No

  N/A

• Awareness of service times

  Yes

  No

  N/A

• Wrapping procedures

  Yes

  No

  N/A

• Communicates with set

  Yes

  No

  N/A

Custard / Lemon Ice (4 points)

• Custard quality and temperature 18*F-21*F

  Yes

  No

  N/A

• Flavor of the day approved with enough "goodies" added

  Yes

  No

  N/A

• Shake draw temperature 25*F-27*F

  Yes

  No

  N/A

• Sundae table adequately stocked

  Yes

  No

  N/A

• Hot fudge/ hot caramel temperature 135*F

  Yes

  No

  N/A

• Effective retail freezer/ product management

  Yes

  No

  N/A

• Hopper temperature <41*F

  Yes

  No

  N/A

• Lemon ice & custard portioning/ scooping

  Yes

  No

  N/A

• Shakes, malts and concrete mixers portioned & blended correctly

  Yes

  No

  N/A

• Topping/ extract bottles clean

  Yes

  No

  N/A

• Sanitized water & towels available

  Yes

  No

  N/A

• Core favors, Oreo sandwiches & core cakes available

  Yes

  No

  N/A

• Less more often (2 hour hold time)

  Yes

  No

  N/A

• Re-run handling

  Yes

  No

  N/A

• Custard code dates

  Yes

  No

  N/A

• Proper nut handling & storage

  Yes

  No

  N/A

• Gloves used as directed by health department

  Yes

  No

  N/A

Set Procedures (3 points)

• Directing operations, promoting teamwork

  Yes

  No

  N/A

• Awareness of service times

  Yes

  No

  N/A

• Adequately stocked for business

  Yes

  No

  N/A

• Proper packaging

  Yes

  No

  N/A

• Ensuring quality and order accuracy, including condiments and utensils

  Yes

  No

  N/A

• Communicates with middle

  Yes

  No

  N/A

Prep Procedures (3 points)

• Fresh produce

  Yes

  No

  N/A

• Steam table products dated

  Yes

  No

  N/A

• Products reheated only once

  Yes

  No

  N/A

• Fresh chicken handling

  Yes

  No

  N/A

• Products heated to 165*F for 15 seconds

  Yes

  No

  N/A

• Products rotated & dated in cooler

  Yes

  No

  N/A

• Special recipes used

  Yes

  No

  N/A

• Shelf life & tempering standards followed

  Yes

  No

  N/A

• 145*F-155*F hold temperature

  Yes

  No

  N/A

• Quantities appropriate for volume

  Yes

  No

  N/A

• Approved products only

  Yes

  No

  N/A

• Sliced tomatoes stored properly

  Yes

  No

  N/A

Beverages (2 points)

• Proper amount of ice

  Yes

  No

  N/A

• Cup handling

  Yes

  No

  N/A

• Coffee pots and cups clean

  Yes

  No

  N/A

• Ice scoop used in drive-thru

  Yes

  No

  N/A

• Coffee and iced tea brewed to 190*F - 195*F

  Yes

  No

  N/A

• All beverages served at proper temperature

  Yes

  No

  N/A

• Proper flavor

  Yes

  No

  N/A

• Dispense levels calibrated and holding times adhered to

  Yes

  No

  N/A

Food Safety and Sanitation (3 points)

• Quality assurance forms & product rotation charts completed & on file (1 year)

  Yes

  No

  N/A

• Hand washing evident

  Yes

  No

  N/A

• ServSafe certified manager or team member on duty at all times

  Yes

  No

  N/A

• Full Name

• Expiration Date

  Date

• Calibrated thermometers placed in all refrigerated areas

  Yes

  No

  N/A

• Food safety and sanitation standards evident in all areas

  Yes

  No

  N/A

• Food Safety Audit completed quarterly

  Yes

  No

  N/A

• QUALITY COMMENTS:

CLEANLINESS/ APPEARANCE (20 points total)

Leader & Team Appearance (3 points)

• Current approved uniform - clean and wrinkle free

  Yes

  No

  N/A

• Safety wear, outerwear

  Yes

  No

  N/A

• Managers wearing ties

  Yes

  No

  N/A

• No gum chewing

  Yes

  No

  N/A

• Approved pants & shirts tucked in

  Yes

  No

  N/A

• Appropriate jewelry

  Yes

  No

  N/A

• Proper grooming/ hygiene

  Yes

  No

  N/A

• Cap, apron, belt, name tag on properly

  Yes

  No

  N/A

• Hair restrained

  Yes

  No

  N/A

• No visible tattoos, body piercing including eyebrow, tongue and nose

  Yes

  No

  N/A

Exterior (3 points)

• Lot

  Yes

  No

  N/A

• Sidewalks

  Yes

  No

  N/A

• Signage & reader board effectively used

  Yes

  No

  N/A

• Drive-thru pad

  Yes

  No

  N/A

• Dumpster area

  Yes

  No

  N/A

• Flowers, shrubs, trees well maintained

  Yes

  No

  N/A

• Exterior lights operational and turned on at appropriate times

  Yes

  No

  N/A

• Curbs

  Yes

  No

  N/A

• Windows

  Yes

  No

  N/A

• Drive-thru menu board, clean & good repair

  Yes

  No

  N/A

• Patio area

  Yes

  No

  N/A

• Building clean, in good repair & free of hazards

  Yes

  No

  N/A

• Mulch & rocks maintained

  Yes

  No

  N/A

• Neighboring property

  Yes

  No

  N/A

• Sills & awnings

  Yes

  No

  N/A

• P.O.P. up to date, neat & accurate

  Yes

  No

  N/A

• Trash receptacles

  Yes

  No

  N/A

• Landscape/lawn "Best in Neighborhood"

  Yes

  No

  N/A

• Grass cut & trimmed, free of weeds/ litter

  Yes

  No

  N/A

Vestibule, Lobby & Dining Room (4 points)

• Floors, baseboards, walls & ceiling

  Yes

  No

  N/A

• Windows

  Yes

  No

  N/A

• Booths

  Yes

  No

  N/A

• Salt & pepper

  Yes

  No

  N/A

• Tea urns

  Yes

  No

  N/A

• Wet floor sign in use as needed

  Yes

  No

  N/A

• Lights

  Yes

  No

  N/A

• Doors

  Yes

  No

  N/A

• High chairs, booster seats

  Yes

  No

  N/A

• Ceiling fans clean & good repair

  Yes

  No

  N/A

• Condiment bar/drink tower/lid dispenser clean and in good repair

  Yes

  No

  N/A

• 2-towel system with clean & sanitized water

  Yes

  No

  N/A

• Vents

  Yes

  No

  N/A

• Tables, chairs

  Yes

  No

  N/A

• Table top cards

  Yes

  No

  N/A

• Retail freezer

  Yes

  No

  N/A

• Trash receptacles clean

  Yes

  No

  N/A

• Current P.O.P.

  Yes

  No

  N/A

Service Area (4 points)

• Floors, baseboards, walls & ceiling

  Yes

  No

  N/A

• Counters

  Yes

  No

  N/A

• Stock levels appropriate for business

  Yes

  No

  N/A

• No clutter

  Yes

  No

  N/A

• Lights

  Yes

  No

  N/A

• Doors

  Yes

  No

  N/A

• Registers

  Yes

  No

  N/A

• P.O.P. & menu boards up to date, core items only

  Yes

  No

  N/A

• Clean towels

  Yes

  No

  N/A

• Vents

  Yes

  No

  N/A

• Equipment clean & good repair

  Yes

  No

  N/A

• Sundae & shake station clean

  Yes

  No

  N/A

• Effective use of feature board, neat, accurate and in good repair

  Yes

  No

  N/A

All Restrooms (3 points)

• Floors, baseboards, walls & ceiling

  Yes

  No

  N/A

• Partitions

  Yes

  No

  N/A

• Counter & mirror

  Yes

  No

  N/A

• Diaper changing station clean, stocked & in good repair

  Yes

  No

  N/A

• No odors

  Yes

  No

  N/A

• Lights

  Yes

  No

  N/A

• Toilets & urinals

  Yes

  No

  N/A

• Soap, towels & toilet paper stocked

  Yes

  No

  N/A

• Vents

  Yes

  No

  N/A

• Doors clean and in good repair

  Yes

  No

  N/A

• Checked hourly

  Yes

  No

  N/A

Kitchen/ Stockroom/ Office (3 points)

• Floors, baseboards, walls & ceiling

  Yes

  No

  N/A

• Equipment clean & in good repair

  Yes

  No

  N/A

• Chemicals approved, properly labeled and stored

  Yes

  No

  N/A

• Hand sink & towel dispensers clean & in good repair

  Yes

  No

  N/A

• Lights & vents

  Yes

  No

  N/A

• Products stored per Culver's standard, dated, rotated, neat & organized off floor

  Yes

  No

  N/A

• Office clean & organized

  Yes

  No

  N/A

• Eye wash station

  Yes

  No

  N/A

• Walk-in cooler & freezer clean and temperature maintained, well-lit and organized

  Yes

  No

  N/A

• CLEANLINESS / APPEARANCE COMMENTS: